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No-Bake Biscoff Cheesecake

Rose
No-Bake Biscoff Cheesecake is a creamy, indulgent dessert made with a buttery Biscoff biscuit base, a rich cookie butter-infused cream cheese filling, and a glossy Biscoff topping. This easy, make-ahead cheesecake requires no oven time and is perfect for holidays, birthdays, and special gatherings.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • 9-inch springform pan
  • food processor or rolling pin
  • large mixing bowl
  • electric mixer
  • spatula

Ingredients
  

  • 300 g Biscoff biscuits, crushed
  • 150 g unsalted butter, melted
  • 600 g full-fat cream cheese, room temperature
  • 300 ml double cream (heavy cream), cold
  • 300 g Biscoff spread
  • 150 g Biscoff spread, melted (for topping)
  • 2–3 Biscoff biscuits, crushed (for topping)

Instructions
 

  • Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter until evenly coated. Press firmly into the base of a 9-inch springform pan and refrigerate for at least 30 minutes to firm up.
  • Beat the cream cheese until smooth and lump-free. Add the Biscoff spread and mix until fully combined. In a separate bowl, whip the cold double cream to soft peaks, then gently fold it into the Biscoff mixture until thick and smooth.
  • Spoon the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours, preferably overnight, until fully set. Melt the remaining Biscoff spread for 10–15 seconds until pourable, spread over the cheesecake, sprinkle with crushed biscuits, and chill for another 30 minutes before serving.

Notes

Use full-fat cream cheese for best structure. Make sure the double cream is cold before whipping. Chill overnight for the cleanest slices. Run a knife under hot water before cutting for neat edges. For a lighter option, replace 1/3 of the cream cheese with Greek yogurt (texture will be softer). Store in the refrigerator for up to 3 days or freeze (without topping) for up to 2 months.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 6gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 110mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 950IUCalcium: 90mgIron: 1.5mg
Keyword biscoff cheesecake, cookie butter dessert, easy cheesecake recipe, no bake cheesecake
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