Easy No-Bake Biscoff Cheesecake Recipe | Creamy Cookie Butter Dessert

If you are a fan of that deep, caramelized spice flavor of Biscoff cookies, this cheesecake is about to become your new favorite treat. It is incredibly velvety, perfectly sweet, and the best part—you don’t even have to turn on the oven!

Prep Time: 25 minutes

Chilling Time: 6 hours (or overnight)

Servings: 10–12 slices

Why You Will Love No-Bake Biscoff Cheesecake

The Texture: It is exceptionally light and creamy, contrasting perfectly with the crunchy biscuit base.
Maximum Flavor: We use Biscoff in the crust, the filling, and as a gorgeous melted swirl on top.
No Stress: Since it’s a no-bake recipe, you don’t have to worry about the cheesecake cracking or overcooking in the oven.
Professional Look: The natural marble effect makes this look like it came straight from a high-end bakery.

What You Need

Crust: 300g Biscoff cookies (crushed) and 80g unsalted butter (melted).
Filling: 500g full-fat cream cheese (softened), 100g powdered sugar, 250g Biscoff spread, and 300ml heavy whipping cream.
Topping: 50g Biscoff spread (melted for swirling) and extra cookies for decoration.

Chef Sophie’s Substitution Tip: If you can’t find Biscoff spread, any speculoos-style cookie butter will work perfectly for that signature spiced flavor.

How to Make No-Bake Biscoff Cheesecake (Step-by-Step)

Prepare the base by mixing the crushed cookies with melted butter. Press firmly into the bottom of a lined springform pan and chill in the fridge while you make the filling.
Whisk the softened cream cheese, powdered sugar, and Biscoff spread together in a large bowl until the mixture is smooth and completely combined.
Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture using a spatula to keep it light and airy.
Spread the filling evenly over the chilled biscuit base. Smooth the top with a spatula or the back of a spoon.
Swirl by drizzling slightly melted Biscoff spread over the top and using a toothpick or skewer to create a beautiful marbled pattern.
Chill the cheesecake in the refrigerator for at least 6 hours, though overnight is best for a perfectly clean slice.

Chef Sophie’s Pro-Tips

Room Temperature Cheese: Always ensure your cream cheese is at room temperature before mixing to avoid any tiny lumps in your filling.
Don’t Rush the Chill: A no-bake cheesecake relies on time to set. If you cut it too early, it will be delicious but won’t hold its shape.
Clean Slices: Dip your knife in hot water and wipe it dry between every single cut to get those professional, sharp edges you see in photos.

How to Serve No-Bake Biscoff Cheesecake

The Classic Look: Top each slice with a dollop of whipped cream and a whole Biscoff cookie pressed into the side.
Extra Crunch: Sprinkle some extra crushed cookie crumbs around the edges of the plate for a textured finish.
Salted Twist: A very light sprinkle of sea salt on top of the Biscoff swirl cuts through the sweetness and elevates the caramel notes.