Creamy, rich, and full of cookie butter flavor — this no-bake Biscoff cheesecake has a crunchy Lotus cookie crust and a smooth, melt-in-your-mouth filling. No oven, no gelatin, just pure Biscoff goodness.
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This no-bake Biscoff cheesecake is the ultimate treat for cookie butter lovers. Made with a buttery Biscoff cookie crust, a creamy cheesecake filling, and a rich cookie butter topping, it’s smooth, spiced, and full of that caramelized flavor everyone loves.
It’s a simple cookie butter cheesecake with no baking or gelatin — just chill it in the fridge until firm, then finish with a swirl of whipped cream cheese frosting and crushed Biscoff cookies on top.
Every bite tastes like your favorite spread turned into a dreamy dessert.
Why you'll love this recipe
Ingredients for No-Bake Biscoff Cheesecake
- Biscoff cookies: Use classic Lotus biscuits for that deep caramel spice flavor in the crust.
- Unsalted butter: Melted to bind the cookie crumbs and keep the base rich and crisp.
- Cream cheese: Full-fat for a smooth, creamy cheesecake texture — avoid light or spreadable versions.
- Cookie butter spread: Use Lotus Biscoff or Trader Joe’s Speculoos for the best cookie butter flavor.
- Heavy cream: Cold and full-fat so it whips up light and holds the filling together.
- Granulated sugar: Sweetens and balances the tanginess of the cream cheese.
- Vanilla extract: Adds warmth and enhances the cookie butter flavor.
- Powdered sugar: Gives a smooth, stable whipped cream topping.
How to Make No-Bake Biscoff Cheesecake
Crush Lotus Biscoff cookies into fine crumbs for a buttery cookie butter crust, then mix with melted unsalted butter until it sticks together.
Press into a springform pan lined with parchment and chill for 30 minutes to set before adding the creamy no-bake cheesecake filling.
In a large bowl, beat softened cream cheese, Biscoff spread, powdered sugar, and vanilla extract with an electric mixer for 1–2 minutes until smooth and creamy.
Whip cold heavy cream on medium speed until stiff peaks form, then gently fold it into the Biscoff cheesecake mixture with a spatula until smooth and airy.
Pour the cookie butter cheesecake filling over the chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight until firm.
Once set, loosen the edges with a knife and remove the cheesecake from the springform pan.
Warm a bit of Biscoff spread in the microwave, then pour it over the chilled cheesecake and smooth it quickly before it sets.
Top with cream cheese frosting, Lotus cookies, and cookie crumbs for the perfect no-bake Biscoff cheesecake finish.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I use other cookies for the crust?
Yes, graham crackers or digestive biscuits work too, but Biscoff gives the best caramel flavor.
How do I make it firmer?
Chill overnight or stir in 1–2 tsp gelatin (bloomed and dissolved) for extra stability.
Can I freeze this cheesecake?
Absolutely. Freeze whole or sliced for up to 2 months and thaw in the fridge before serving.
What’s the best cream cheese to use?
Full-fat block cream cheese — it gives the creamiest, richest texture.
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I hope you love this no bake biscoff cheesecake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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No-bake Biscoff Cheesecake
- Total Time: 30 minutes
- Yield: 10 slices
Description
Creamy no-bake Biscoff cheesecake made with a crunchy cookie crust, cookie butter filling, and smooth cream cheese topping — no eggs, no gelatin, just pure Biscoff flavor. (8-inch / 20 cm pan, serves 10–12)
Ingredients
Biscoff crust:
- 250 g (about 30) Lotus Biscoff cookies, crushed
- 90 g (6 tbsp / ⅓ cup) unsalted butter, melted
Biscoff cheesecake filling:
- 450 g (16 oz / 2 cups) cream cheese (like Philadelphia, full-fat, room temperature)
- 80 g (½ cup) powdered sugar
- 2 tsp pure vanilla extract
- 240 g (1 cup) Lotus Biscoff spread (smooth cookie butter)
- 200 ml (¾ cup) cold heavy whipping cream (at least 35% fat for a stable texture)
Topping & Decoration:
- 150 g (⅔ cup) melted Biscoff spread
- 8 Lotus Biscoff cookies
- 100 g (½ cup) cream cheese (or mascarpone for a richer topping)
- 100 g (½ cup) heavy cream, cold
- 1 tbsp powdered sugar
Instructions
Make the Biscoff cookie crust:
- Place the crushed Lotus Biscoff cookies in a medium bowl, add the melted unsalted butter, and mix until the crumbs are evenly coated.
- Pour the mixture into an 8-inch / 20 cm springform pan (or pastry ring lined with parchment). Press firmly into an even layer using the back of a spoon or the bottom of a glass.
- Chill the crust in the refrigerator while you prepare the filling.
Prepare the Biscoff cheesecake filling:
- In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and Biscoff cookie butter spread with an electric mixer for 1–2 minutes until smooth and creamy.
- In another bowl, whip the cold heavy cream (35% fat) to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until smooth and well combined.
- Pour the cheesecake batter over the chilled crust, smooth the top with an offset spatula, and refrigerate for at least 6 hours or overnight until set.
Decorate the cheesecake:
- Once chilled and firm, run a knife around the edge and gently remove it from the pan.
- Warm a little Biscoff spread in the microwave and pour it over the top, letting it drip slightly down the sides.
- In a bowl, beat together cream cheese, cold heavy cream, and powdered sugar until thick and smooth.
- Pipe swirls of frosting over the top and finish with Biscoff cookies and crumbs for garnish.
Serve chilled and enjoy this creamy no-bake Biscoff cheesecake!
Notes
Storage: Keep your no-bake Biscoff cheesecake covered in the fridge for up to 4–5 days, or freeze (without toppings) for up to 2 months. Let thaw in the fridge overnight before serving.
Tips for perfect results:
- Use a kitchen scale: Measuring ingredients by weight gives consistent results and the perfect creamy texture.
- Full-fat only: Use full-fat cream cheese and heavy cream (35%) for a cheesecake that holds its shape.
- Whip it cold: Keep your cream and bowl cold before whipping to get stiff peaks easily.
- Chill overnight: Patience pays off — the longer it chills, the firmer and smoother it’ll be.
- Smooth finish: Run a knife around the edge before unmolding for a clean, professional look.
- Prep Time: 30 minutes
- Category: cheesecake, dessert
- Cuisine: American
Oh la la, the biscoff flavor is irresistible, this cake is madness!
this cheesecake is TOP
Wow! This is so rich and creamy - loved it!