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No-Bake Biscoff Cheesecake

A rich, creamy slice of biscoff cheesecake featuring a dark chocolate crust and topped with Biscoff spread and crumbs.
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Make this creamy, rich No-Bake Biscoff Cheesecake. It features a simple Biscoff cookie crust and a smooth filling flavored with Lotus cookie butter, making it an easy, indulgent dessert for any gathering.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup Biscoff cookie butter, slightly warmed
  • 1/4 cup Biscoff cookie butter, for topping
  • 2 tablespoons Biscoff cookies, crushed, for garnish

Instructions

  1. Prepare the crust: Mix the Biscoff cookie crumbs and melted butter in a bowl until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until just combined.
  3. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Fold in the 1 cup of slightly warmed Biscoff cookie butter into the cream cheese mixture until the filling is uniform in color and texture.
  5. Pour the filling over the chilled crust and spread evenly. Drizzle the remaining 1/4 cup of Biscoff cookie butter over the top. Use a knife or skewer to gently swirl the topping into the filling.
  6. Cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, until firm.
  7. Before serving, carefully release the springform side. Garnish the top with crushed Biscoff cookies. Slice and serve this decadent dessert.

Notes

  • For the easiest crust pressing, use the bottom of a flat measuring cup.
  • Warming the Biscoff cookie butter slightly makes it easier to mix into the cream cheese base without deflating the whipped cream.
  • This make ahead cheesecake is best prepared one day in advance for the firmest texture.

Nutrition

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