Love cheesecake but don’t want to turn on the oven? This No-Bake Biscoff Cheesecake is the ultimate indulgence—rich, creamy, and packed with that irresistible spiced cookie flavor. Whether you’re a longtime Biscoff lover or just discovering it, this easy dessert is a guaranteed crowd-pleaser. With a buttery Biscoff cookie crust, a smooth and luscious cheesecake filling, and melted cookie butter on top, every bite is pure heaven.
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Why You’ll Love This Recipe
✔ No Baking Required – Just mix, chill, and enjoy!
✔ Ultra Creamy & Dreamy – Silky-smooth cheesecake filling that melts in your mouth.
✔ Biscoff Lovers’ Paradise – Cookie crust, cookie butter filling, and a decadent topping—what more could you ask for?
✔ Perfect for Any Occasion – A show-stopping dessert for holidays, birthdays, or just because you deserve a treat.
What You’ll Need
To make this decadent Biscoff cheesecake, gather these simple ingredients:
For the Biscoff Crust:
- Biscoff cookies, crushed (or Lotus biscuits)
- melted butter
For the Cheesecake Filling:
- cream cheese, softened
- powdered sugar
- Biscoff cookie butter
- vanilla extract
- cookie butter emulsion, I use Lorann
- Cool Whip
For the Topping:
- cookie butter
- cookie crumbs
Pro Tips for the Best No-Bake Biscoff Cheesecake
💡 Chill for the Best Texture – The longer it chills, the firmer and creamier it gets!
💡 Use Room-Temperature Cream Cheese – This ensures a smooth, lump-free filling.
💡 For Extra Flavor – Add a dash of cinnamon or nutmeg to enhance the warm, spiced notes of the Biscoff cookies.
Why This Cheesecake is a Must-Try Dessert
This No-Bake Biscoff Cheesecake is more than just a dessert—it’s an experience. Every bite is packed with the warm, spiced, caramelized goodness of Biscoff, combined with the rich, velvety smoothness of cheesecake. It’s easy to make, visually stunning, and downright addictive.
Whether you’re hosting a party, impressing guests, or just treating yourself, this cheesecake is the perfect make-ahead dessert that everyone will love.
Are you a Biscoff fan? Let me know in the comments below, and don’t forget to tag me when you make this dreamy cheesecake!
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Biscoff No Bake Cheesecake
Equipment
- 1 9 in spring form pan
- Food Processor
Ingredients
- 1 package lotus cookies 250g
- 5 Tbsp melted butter 70g
- 2 pack original cream cheese 16 oz
- 3/4 cup powdered sugar
- 1/2 cup biscoff cookie butter 200g
- 1 tsp vanilla
- 1 tsp cookie butter emulsion
- 1 container of cool whip
- The rest of the cookie butter for topping 200g
Instructions
- Put cookies in food processor to create cookie crumbs. Place 2 tbsp to the side for topping.
- Add melted butter to cookie crumbs.
- Place cookie crumb blend in springform pan and smooth out to flatten
- Place crust in freezer while you prepare filling.
- Combine the cream cheese and powdered sugar and mix until smooth & creamy.
- Add your 1/2 c of cookie butter.
- Add your vanilla and cookie butter emulsion and mix.
- Fold in your container of cool whip.
- Pour mixture on top of the cookie crust and smooth out.
- Place in the fridge for at least 6 hours to overnight.
- The next day take the leftover cookie butter and melt in microwave.
- Let cool for a bit.
- Pour the melted cookie butter over top of cheesecake.
- Place back in fridge to chill for an additional 2 hours.
- Decorate your cheesecake how ever like. I did a cookie butter drizzle, coated the outside with cookie crumbs and placed a cookie in the center.
