Easy No-Bake Biscoff Cheesecake

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Easy No-Bake Biscoff Cheesecake

This Easy No-Bake Biscoff Cheesecake is an irresistible dessert for true cookie butter lovers. With a crunchy Biscoff biscuit base, a rich and creamy Biscoff-infused cheesecake filling, and a decadent topping of whipped cream and melted Biscoff spread, every bite melts in your mouth. No baking required — just mix, chill, and enjoy!

Why You’ll Love This Recipe

  • Quick and simple: No oven needed — just a few steps and some chilling time.
  • Incredible flavor: The caramelized spiced flavor of Biscoff runs through every layer.
  • Perfect texture: A buttery biscuit crust, smooth and creamy filling, and fluffy whipped topping create the perfect balance.

Ingredients

For the Biscuit Base

  • 300 g (10.6 oz) Biscoff biscuits
  • 125 g (4.4 oz) unsalted butter, melted

For the Cheesecake Filling

  • 500 g (17.6 oz) full-fat cream cheese, softened
  • 100 g (3.5 oz) icing sugar
  • 250 g (8.8 oz) Biscoff spread (smooth or crunchy)
  • 1 teaspoon vanilla extract
  • 300 ml (1¼ cups) double cream

For the Topping

  • 150 ml (⅔ cup) double cream
  • 2 tablespoons icing sugar
  • 125 g (4.2 oz) Biscoff spread, melted
  • Extra Biscoff biscuits, for decoration

Instructions

  1. Prepare the Biscuit Base
    Place the Biscoff biscuits in a food processor and blend until fine crumbs form. Add the melted butter and mix until evenly combined. Press the mixture firmly into the base of an 8-inch (20 cm) springform pan, smoothing it with the back of a spoon. Refrigerate while preparing the filling.
  2. Make the Cheesecake Filling
    In a large mixing bowl or stand mixer, combine the cream cheese, icing sugar, Biscoff spread, and vanilla extract. Beat until smooth and creamy.
    Gradually add the double cream while continuing to beat on low speed, then increase to medium until the mixture thickens and holds soft peaks.
  3. Assemble the Cheesecake
    Spoon the filling over the chilled biscuit base and spread it evenly using a spatula. Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours (or overnight) to allow the cheesecake to set completely.
  4. Prepare the Whipped Topping
    Beat the double cream and icing sugar together until soft peaks form.
  5. Decorate and Serve
    Remove the cheesecake from the springform pan and transfer it to a serving plate. Spread or pipe the whipped cream on top. Drizzle the melted Biscoff spread over the surface and garnish with whole or crushed Biscoff biscuits.
  6. Chill and Enjoy
    Chill for 15–20 minutes before serving to allow the topping to set slightly. Slice and enjoy your rich, creamy, and indulgent Biscoff cheesecake with a cup of coffee or milk.

Tips for the Best Cheesecake

  • Use full-fat cream cheese for a rich, stable texture.
  • If your Biscoff spread is too firm, warm it slightly in the microwave for 10–15 seconds to make it easier to mix.
  • Chill the cheesecake overnight for the best flavor and firmness.

 

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