Okay, let’s be real for a sec—cheesecake is basically the Beyoncé of desserts. Smooth, decadent, always the star of the party. But here’s the twist: this No Bake Layered Cheesecake takes all that glam and sass, skips the oven drama, and still delivers a forkful of creamy perfection with every bite.
And we’re not just talking any cheesecake. This beauty is a Biscoff Cheesecake Recipe that doubles down on cookie goodness. Two crusts. A silky filling. And a final drizzle of melty cookie butter that pretty much guarantees applause when you set it on the table.
So, if you’ve been on the hunt for Amazing Dessert Ideas or scrolling Pinterest for the best Cheesecake Ideas No Bake, congrats—you’ve just found the one.
What Does No Bake Cheesecake Taste Like?
Think about your favorite cheesecake—rich, tangy, and creamy. Now, imagine that, but lighter. Like cheesecake went on a spa retreat and came back feeling airy and mousse-like. That’s what you’re getting here.
Baked cheesecakes lean dense and fudgy (hello, New York-style). No-bake cheesecakes? They’re creamier, fluffier, and a little more laid-back. This recipe sits right in the middle: firm enough to slice cleanly, but soft enough that your fork glides through like butter. Basically, cheesecake harmony.
And the crust? Crisp, buttery, cookie-packed perfection. Honestly, it’s so good you could eat it solo. But don’t—you’ll want to save it for the full cheesecake experience.
What Makes This No Bake Biscoff Cheesecake So Irresistible?
- No bake magic – No oven, no cracks, no stress. Dessert doesn’t get easier.
- Double crust action – Because one cookie crust is never enough. A layer on the bottom and another in the middle = ultimate crunch factor.
- Cookie butter drizzle – Just when you think it can’t get better, we pour warm, runny cookie butter over the top. Talk about extra credit.
- Texture party – Crunchy crust, creamy filling, and velvety topping all in one bite.
If you’re into Cheesecake Flavours Ideas that stand out, this one’s a keeper. Plus, since it’s a Nut Free Cheesecake, it’s great for sharing at gatherings.
Ingredient List (and Why They Matter)
- Graham crackers or Biscoff cookies – The base of your crust. Sweet, spiced, and oh-so-crunchy.
- Butter – Holds the crust together and adds rich flavor.
- Cream cheese (full fat, block style) – Skip the tub stuff. This is your filling’s backbone, so it needs to be sturdy.
- Granulated sugar – Sweetens things up.
- Vanilla extract – Balances the richness.
- Biscoff cookie butter – The star ingredient. Gives the cheesecake that signature caramelized, spiced taste.
- Heavy cream (cold) – Whipped into the filling for structure and airiness.
Pro tip: For this Recipe Cheesecake, make sure your cream cheese is room temp but your cream is fridge-cold. That’s how you nail the texture.
How to Make No Bake Biscoff Cheesecake
- Make the crust. Mix crushed Biscoff cookies and melted butter. Press ⅔ into a springform pan, saving the rest for later. Chill.
- Whip the filling. Beat cream cheese and sugar until smooth. Mix in vanilla and cookie butter. Slowly stream in cold heavy cream (don’t rush this step!). Whip until thick and fluffy.
- Layer it up. Spread half the filling over the crust. Sprinkle on the reserved crumbs. Spread the remaining filling on top.
- Chill time. Refrigerate at least 6 hours or overnight.
- Finish strong. Drizzle melted cookie butter over the top. Sprinkle with extra crumbs if you’re feeling fancy.
See? You just made a Non Baked Cheesecake Recipe that looks bakery-level impressive without breaking a sweat.
The Story Behind This Cheesecake
When I first started testing Biscotti Cheesecake Recipes (yep, hours of “research” aka taste-testing), I kept running into the same issue: not enough cookie flavor. So, I doubled the crust, layered crumbs in the middle, and added a cookie butter drizzle. Problem solved.
Now, this cheesecake is a family favorite. It’s the dessert that always disappears first at holidays and potlucks, and someone always asks, “Wait, you didn’t bake this?!” Nope. Kitchen wizardry, my friends.
Pro Tips for the Best Outcome
- Pack that crust. Really press it in so it doesn’t crumble when sliced.
- Take your time with the cream. Stream it in slowly to avoid a clumpy filling.
- Don’t skimp on chill time. Overnight is best for a firm, sliceable cheesecake.
- Use a hot knife to slice. Run your knife under hot water, wipe it, then slice for clean edges.
Variations to Try
- Reverse Cheesecake twist: Add the cookie butter drizzle between layers instead of just on top for a gooey surprise.
- Mini cheesecakes: Make individual portions in muffin tins—perfect for parties.
- Swirl it: Marble in some melted chocolate for a Biscoff-chocolate combo.
- Top it: Whipped cream, caramel sauce, or even fresh berries. Because why not?
Best Way to Serve
Serve it chilled, straight from the fridge. Pair it with a cup of strong coffee or a latte, because coffee + Biscoff = pure heaven. Bonus points if you sprinkle crushed cookies over each slice right before serving for that just-made look.
Quick Tips for Storage & Leftovers
- Fridge: Keeps well for 3–4 days in an airtight container.
- Freezer: Slice, wrap individually, and freeze. Thaw in the fridge overnight before serving.
- Pro tip: Drizzle fresh cookie butter on top after thawing to refresh the flavor.
FAQs
Can I use another cookie butter brand?
Yep! Any speculoos-style cookie spread works.
Can I swap in peanut butter?
You can, but stick with smooth processed PB (like Jif). Just know it’ll be less sweet, so you might want to add a little extra sugar.
Can I make it ahead?
Absolutely! This is one of those desserts that tastes even better the next day.
Final Thoughts
This Brown Butter Cheesecake (oops, wrong recipe—see how many cheesecakes I test? 😂) … I mean, this Biscoff Cheesecake Recipe hits the sweet spot between indulgent and effortless. It’s proof that Non Baked Cheesecake Recipes don’t have to feel like a shortcut—they can absolutely be the star of the dessert table.
So next time you’re in charge of dessert, skip the oven drama and go no-bake. Trust me, this cheesecake will not only make your life easier but will also earn you rave reviews. And if anyone asks for your “secret,” just smile and say: “It’s magic.” ✨ Print
Biscoff Cheesecake Recipe — No Bake & Creamy Layers
- Prep Time: 20 minutes
- Total Time: 6 hours 20 minutes
- Yield: 1 (9 inch) cheesecake
- Category: Dessert
Description
This no bake Biscoff cheesecake is everything you love about a traditional cheesecake—only easier, lighter, and packed with extra cookie goodness. With a buttery, crisp cookie crust on both the bottom and middle layers, plus a silky filling that whips up in just one bowl, it’s a dessert that delivers both crunch and creaminess in every single bite.
Ingredients
For the cookie crust:
- 3 ½ cups (370g) crushed Biscoff cookies
- ¼ cup (50g) packed brown sugar (light or dark)
- 12 tablespoons (175g) unsalted butter, melted and cooled
For the cheesecake filling:
- 16 oz (450g) full-fat cream cheese, softened to room temperature
- ¾ cup (97g) powdered sugar
- 1 cup (250g) creamy Biscoff cookie butter
- 1 teaspoon pure vanilla extract
- 1 ½ cups (360mL) heavy cream, kept cold in the fridge
For topping:
- ½ cup (125g) Biscoff creamy cookie butter
- Extra crushed Biscoff cookies for garnish
Instructions
- Build the cookie crust
- Line a 9-inch springform pan with parchment paper. In a medium bowl, combine the crushed Biscoff cookies, melted butter, and brown sugar until evenly moistened. Press about two-thirds of the mixture firmly into the pan, pushing it across the base and about three-quarters up the sides. Chill in the fridge to set, and leave the remaining crumbs at room temp for later.
- Make the filling
- In a large mixing bowl, beat the cream cheese and powdered sugar together on low until smooth and lump-free. Increase the speed to medium-high and whip for about a minute until light and creamy.
- Scrape down the sides of the bowl, then add in the cookie butter and vanilla. Mix again until everything blends into a silky mixture.
- With the mixer on low, slowly drizzle in the cold heavy cream a little at a time. Go gradually—adding it too quickly could cause the mixture to separate. After each addition, pause and scrape down the bowl before continuing.
- Once all the cream is added, turn the speed up to high and whip for 2–3 minutes, until the filling is thick and fluffy. The batter should hold its shape and leave visible ripples when the beaters move through. (Pro tip: scoop some filling with a spoon—if it doesn’t sink back down into the bowl, you’ve nailed it.)
- Layer it up
- Remove your crust from the fridge. Spread half of the cheesecake filling over the base in an even layer. Sprinkle the reserved crumbs over top to create that irresistible crunchy middle layer. Spoon the remaining filling on top, smoothing it out gently so you don’t disturb the cookie layer.
- Cover the pan and chill in the fridge for at least 6 hours or overnight until firm.
- Add the finishing touches
- Warm the Biscoff cookie butter in the microwave (or gently on the stove) until it becomes pourable. Release the cheesecake from the springform pan and place it on a serving plate. Drizzle the melted cookie butter over the top, spreading it evenly. Finish with a sprinkling of crushed Biscoff cookies for a little crunch and flair. Slice, serve, and enjoy the glory!
Notes
- Keep your cream cold: Don’t take the heavy cream out of the fridge until the moment you’re ready to add it. Cold cream whips up firm and fluffy, which is exactly what you want here.
- This cheesecake keeps beautifully in the fridge for up to 3–4 days (though it rarely lasts that long).
