This luscious no-bake biscoff cheesecake recipe is smooth and creamy with a characteristic biscoff cookie butter flavor that’s to die for!
Why this recipe works
- It’s a no-bake dessert. No oven, no baking, no fuss!
- It’s incredibly easy to make. I think the most difficult thing about this recipe is waiting for it to firm up!
- Perfect for entertaining. This recipe would be great for celebrations or dinner parties, especially with the pretty design on top!
- It tastes so good! This no-bake cookie butter cheesecake is so delicious, you'll be making often!
What does this biscoff cheesecake taste like?
Do you love biscoff cookies or cookie butter? Do you love cheesecake, too? Well, imagine having both in one dessert! This biscoff cheesecake tastes like butterscotch, but with a cinnamony, caramel flavor. Together with a tanginess from the cream cheese and the white chocolate on top, it's not overly sweet, either.
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for biscoff cheesecake
- Cream cheese: I use full fat cream cheese to ensure the filling is thick and not runny. The fat helps do that.
- Greek yogurt: I use a little bit of Greek yogurt because I really like the extra tang, but it’s an optional ingredient. If you don’t have Greek yogurt, you could replace it with equal amounts of sour cream.
- Biscoff cookie butter: I really love Lotus biscoff spread and, in general, any spread made with Speculoos (especially melted over vanilla ice cream)! I use the creamy spread, but for more texture, you could use the chunky spread. For this recipe, I use biscoff cookie butter for the cheesecake filling and the glaze topping.
- Biscoff cookies: I use Lotus biscoff cookie crumbs for the crust, but you could use graham crackers, instead.
- Sugar: I use powdered sugar for the filling because it dissolves better than regular granulated sugar.
- Butter: I use unsalted butter for the crust.
- Nutmeg: I use a pinch of freshly grated nutmeg which I love with biscoff. If you don't have any nutmeg, this cheesecake will still taste great!
- Vanilla: I use a little bit of vanilla extract for the filling.
- Heavy Cream: Since there is no gelatin in this recipe, you need heavy whipping cream, otherwise the cheesecake won’t thicken. Look for cream that has at least 33% fat.
- White chocolate: I think white chocolate is amazing with biscoff cookies! I use white baking chocolate to decorate the top of the cheesecake.
HOW TO MAKE THIS RECIPE
Crush the cookies into fine crumbs. If you don’t have a food processor, you could put the cookies in a large bowl and use the bottom of a glass to crush them. You could also put them in a large bag and crush them with a rolling pin.
Add the melted butter and pulse until everything is combined.
Put the crumb mixture into the pan and use the bottom of a straight glass to firmly pack the crumbs evenly. Then put it in the fridge while you make the filling.
Beat the cream, vanilla and 1 tablespoon of the powdered sugar until stiff peaks form. Put the whipped cream in the fridge.
Beat the cream cheese, yogurt, powdered sugar, and cookie butter until everything is well-combined.
Fold the whipped cream into the cream cheese mixture. Keep folding the mixture until there are no more white streaks.
Spoon the mixture over the prepared crust and smooth the surface. An offset spatula is great for this step.
Cover with plastic wrap and put it in the fridge until it sets, at least 5-6 hours or overnight.
HOW TO DECORATE BISCOFF CHEESECAKE
Melt the cookie butter and pour it over the chilled cheesecake. To melt the cookie butter, just heat it in the microwave for about 30-40 seconds.
Move the pan around so that it spreads all over the surface evenly.
Add dollops of melted white chocolate over the cookie butter. I used a teaspoon. To melt the white chocolate, heat it in the microwave in 10-second increments. After each increment, take it out of the microwave and stir.
Then use a toothpick or a knife to make swirls all over. Put the cheesecake back in the refrigerator for about 10 minutes to set before serving.
Instead of white chocolate, you could just add some crushed biscoff cookies on top of the biscoff glaze. You could also add some whipped cream and dust it with a little bit of cinnamon!
If you don’t have a springform pan, make biscoff cheesecake squares! You could use a square or rectangular pan. Or make biscoff cheesecake jars using your favorite mason jars. For something fancier, make biscoff cheesecake in glasses, like these no-bake banoffee pie cups !
I made this in a 6 inch springform pan, which yields about 6-8 slices. You can easily double the ingredients if you have a 9 or 10-inch pan if you want a thick cheesecake like the ones in my pictures.
TIPS FOR SUCCESS
- I forgot to line my pan with parchment paper, but my springform pan is non-stick, so I didn’t have a problem removing the cheesecake. If you’re not sure about your pan, I’d suggest lining the bottom and the sides with parchment paper before starting to ensure nothing sticks to it.
- Since this cheesecake doesn’t have any gelatin, it really needs time to set, at least 5-6 hours. Refrigerating this cheesecake overnight is even better!
FREQUENTLY ASKED QUESTIONS
This cheesecake can be stored in the refrigerator for up to about 4 days.
I have never tried freezing this cheesecake, although I don’t see why you can’t.
You could use another kind of cookie butter if you prefer. Just keep in mind that it won’t have the same distinct flavor as biscoff cookie butter.
MORE NO-BAKE RECIPES
Let me know how this no-bake Biscoff cheesecake recipe turns out for you in the comments below! I’d love to hear from you!
Biscoff Cheesecake Recipe (no bake)
- a 6-inch springform pan
For the crust
- 19 Lotus Biscoff cookies (150g)
- 2.6oz (75g) unsalted butter, melted
- a pinch of freshly grated nutmeg
For the filling
- ¾ cup (200ml) heavy whipping cream
- 1 teaspoon vanilla
- ½ cup (65g) powdered sugar + 1 tablespoon extra
- 14oz (400g) full-fat cream cheese
- 3.5oz (100g) plain Greek yogurt
- 5.3 oz (150g) Lotus Biscoff spread
For the Topping
- 3.5oz (100g) Lotus Biscoff spread
- 0.8oz (25g) white chocolate (I use white baking chocolate)
Make the crust
- Put the cookies in a food processor and crush into fine crumbs.
- Add the melted butter and the nutmeg and pulse until everything is combined.
- Put the crumb mixture into the pan and use the bottom of a straight glass to firmly pack the crumbs evenly. Then put it in the fridge while you make the filling.
Make the filling
- Beat the heavy whipping cream, the vanilla and 1 tablespoon of the powdered sugar until stiff peaks form. Put the whipped cream in the fridge.
- In another bowl, beat the cream cheese, yogurt, powdered sugar, and cookie butter until everything is well-combined.
- Fold the whipped cream into the cream cheese mixture. Keep folding the mixture until there are no more white streaks.
- Spoon the mixture over the prepared crust and smooth the surface.
- Cover with plastic wrap and put it in the fridge until it sets, at least 5-6 hours or overnight.
Decorate the cheesecake
- After the cheesecake has set, melt the cookie butter by placing it in a microwave-safe bowl. Heat it in the microwave for about 30-40 seconds until it melts and becomes pourable.
- Pour the melted cookie butter over the chilled cheesecake. Move the pan around so that it spreads all over the surface evenly.
- Melt the white chocolate by heating it in the microwave in 10-second increments. After each increment, take it out of the microwave and stir. Repeat until it has fully melted.
- Add dollops of melted white chocolate over the cookie butter glaze using a teaspoon.
- Then use a toothpick or a knife to make swirls all over. Then put it back in the refrigerator for about 10 minutes to set before serving.