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

Scale

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

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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).