No-Bake Biscoff Cheesecake Recipe
Imagine a dessert so decadent it makes your taste buds throw a party. A cheesecake so creamy, so ridiculously easy, you’ll question why you ever bothered turning on the oven.
Enter the No-Bake Biscoff Cheesecake—minimal effort, maximum reward.
No sweating over a water bath, no cracks, no drama. Just velvety cheesecake filling, a spiced cookie crust, and that iconic Biscoff caramelized flavor.
If your idea of baking is “open packet, assemble, devour,” this recipe is your soulmate.
Ready to make dessert magic without breaking a sweat?
Why This Recipe Slaps
This isn’t just another cheesecake. The Biscoff crust brings a warm, spiced crunch that’s miles ahead of boring graham crackers.
The no-bake filling is foolproof—cream cheese, whipped cream, and Biscoff spread create a texture so smooth, it’s basically edible silk.
Plus, it’s versatile: fancy it up with caramel drizzle or keep it simple. And let’s be real, the real win here? You don’t have to share your mixer with an oven.
Ingredients You’ll Need
- For the crust: 2 cups Biscoff cookie crumbs (about 24 cookies), 6 tbsp melted butter, 1 tbsp sugar (optional, because Biscoff is already sweet enough).
- For the filling: 16 oz cream cheese (room temp, unless you enjoy lumpy regrets), 1 cup powdered sugar, 1 cup smooth Biscoff spread, 1 tsp vanilla extract, 1 ½ cups heavy cream (whipped to stiff peaks).
- For topping (optional but highly recommended): Extra Biscoff crumbs, melted Biscoff spread, whipped cream, or crushed cookies.
Step-by-Step Instructions
- Crush the cookies. Blitz Biscoff cookies in a food processor or smash them in a bag with a rolling pin (therapy for bad days).
Mix crumbs with melted butter and press into a 9-inch springform pan. Chill for 15 minutes.
- Whip the cream. Beat heavy cream until stiff peaks form. Set aside—don’t let it deflate while you handle the rest.
- Make the filling. Beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth.
Fold in the whipped cream gently—no overmixing unless you want a sad, flat cheesecake.
- Assemble. Pour filling over the crust, smooth the top, and refrigerate for at least 6 hours (overnight is better, but who has that kind of patience?).
- Decorate. Drizzle with melted Biscoff, add cookie crumbs, or go wild with whipped cream. Slice, serve, and accept compliments.
Storage Instructions
Cover the cheesecake with plastic wrap or store it in an airtight container. It keeps in the fridge for up to 5 days—if it lasts that long.
For longer storage, freeze it (sans toppings) for up to 3 months. Thaw in the fridge overnight before serving.
Why This Cheesecake is a Game-Changer
No oven. No baking skills required.
It’s foolproof, customizable, and tastes like you spent hours when you really just napped. Plus, Biscoff’s caramelized spice pairs perfectly with the creamy filling—it’s like snickerdoodles and cheesecake had a delicious baby. FYI, it’s also a crowd-pleaser for potlucks, because nobody says no to Biscoff.
Nutrition Stats (Because We’re Adults Here)
Per slice (1/12th of the cake): ~450 calories, 32g fat, 38g carbs, 5g protein.
Yeah, it’s indulgent. But life’s short, and Biscoff exists—priorities.
Common Mistakes to Avoid
- Using cold cream cheese. Lumps. Everywhere.
Let it soften.
- Overmixing the filling. Fold gently, or your cheesecake will deflate like your motivation on a Monday.
- Skimping on chill time. Patience is key. A runny cheesecake is a tragic cheesecake.
Alternatives for the Rebellious Baker
- Crust swap: Use graham crackers, Oreos, or digestives if you’re out of Biscoff (but why would you be?).
- Filling twist: Add cinnamon, espresso powder, or a swirl of Nutella.
- Lighter option: Substitute half the cream cheese with Greek yogurt (but IMO, go big or go home).
FAQs
Can I use crunchy Biscoff spread instead of smooth?
Sure, but the filling won’t be as silky. If you like texture, go for it—just know the purists will judge.
My cheesecake is too soft.
What went wrong?
Either you under-whipped the cream, didn’t chill it long enough, or tried to cheat thermodynamics. Give it time.
Can I make this vegan?
Yep! Use vegan cream cheese, coconut cream instead of heavy cream, and plant-based butter.
Biscoff spread is already vegan (plot twist).
Why is my crust soggy?
You probably didn’t let the crust set before adding the filling, or you used too much butter. Rookie mistake.
Final Thoughts
This No-Bake Biscoff Cheesecake is the ultimate dessert hack—luxurious, easy, and guaranteed to impress. Whether you’re a kitchen newbie or a seasoned pro, it’s a win.
Now go forth, make it, and pretend you worked way harder than you did. You’re welcome.
