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Ultimate No-Bake Biscoff Cheesecake

A close-up slice of creamy biscoff cheesecake featuring a thick graham cracker crust and a dramatic swirl of white and caramelized biscoff topping.
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Make this rich, creamy No-Bake Biscoff Cheesecake using just a few simple ingredients. This easy cheesecake recipe features a spiced cookie butter crust and a smooth, decadent filling that requires no oven.

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
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, cold
  • 1 cup Biscoff cookie butter, slightly warmed
  • 1/4 cup Biscoff cookie butter, for topping
  • Optional: Whole Biscoff cookies for garnish

Instructions

  1. Prepare the crust: Mix the Biscoff cookie crumbs and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until just combined.
  4. 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.
  5. Gently fold the 1 cup of slightly warmed Biscoff cookie butter into the cream cheese mixture until a uniform color is achieved. Do not overmix.
  6. Pour the creamy filling over the chilled crust and spread it evenly.
  7. 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 cheesecake filling for a marbled effect.
  8. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until completely set.
  9. Before serving, carefully release the springform side. Garnish with whole Biscoff cookies if desired. Slice and serve this easy dessert.

Notes

  • For the easiest crust release, line the bottom of the springform pan with parchment paper before adding the crumbs.
  • If your Biscoff cookie butter is too stiff, warm it gently in the microwave for 15-20 seconds to make it easier to fold into the filling.
  • This recipe is a fantastic no oven dessert perfect for warm weather or when you need a quick, impressive party dessert.

Nutrition

Find it online: https://cookingzenith.com/biscoff-cheesecake-recipe-no-bake-easy/