Get ready to fall in love with a dessert that is as indulgent as it is effortless to make—the No-Bake Biscoff Cheesecake Recipe is an absolute crowd-pleaser that combines rich, creamy cheesecake with the irresistible caramelized spice notes of Biscoff cookies and spread. This luscious treat delivers a smooth, velvety texture balanced perfectly by a crunchy Biscoff cookie crust, making it the ultimate dessert for any occasion where you want to impress without heating up the kitchen. If you adore the unique flavor of Biscoff, this recipe is your new go-to sweet slice of heaven.

Ingredients You’ll Need

The image shows a sequence of four steps making a cookie crust. In the first step, a white mixing bowl holds crushed brown cookies on a white marbled surface, with whole cookies on a white plate and a jar of Biscoff spread in the background. Next, golden melted butter is poured from a white cup into the brown cookie crumbs in the bowl. The third step shows the crumb and butter mixture being stirred to a damp, crumbly texture inside the same white bowl. Finally, a woman's hand presses the crumb mixture evenly along the sides and bottom of a round white springform pan using a gold measuring cup, with more cookies and Biscoff spread visible in the background. The surface beneath all the kitchen items is white marble. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, pantry-friendly ingredients that come together beautifully to create layers of flavor and texture. Each element, from the buttery cookie crust to the fluffy whipped topping, plays a crucial role in building this decadent cheesecake’s signature taste and silky finish.

Biscoff cookies (250 grams): These form the base of the crust, providing that signature spiced crunch and caramelized flavor.
Unsalted butter (⅓ cup / 75g): Melted to bind the cookie crust and add richness without overpowering the Biscoff taste.
Heavy cream (various amounts): Used in the ganache, batter, and whipped topping, it gives the cheesecake a creamy, airy texture.
Glucose syrup (½ tbsp / 7g, optional): Helps keep the ganache smooth and glossy, though you can skip it if needed.
Biscoff butter (3 tbsp / 55g): Infuses the ganache with that unforgettable cookie spread flavor.
White chocolate callets (1 cup / 170g): Adds a luxurious sweetness and silky texture to the ganache layer.
Cream cheese (3 blocks / 678g, softened): The heart of the cheesecake batter, ensuring rich, tangy creaminess.
Powdered sugar (1 cup / 125g): Sweetens the cheesecake batter and whipped cream for just the right balance.
Biscoff spread (1 cup / 240g): The star ingredient that brings deep caramelized cookie flavor into the batter.
Sour cream (¼ cup / 60g): Adds a faint tang and lightens the cream cheese mixture.
Lemon juice (1 tbsp): Enhances the flavor balance and brightness.
Vanilla extract (2 tsp): Lends warmth and depth to the cheesecake batter.
Cold heavy whipping cream (1¼ cups / 300ml): Whipped into the batter for fluffy lightness.
Heavy whipping cream (1 cup, cold): Whipped with powdered sugar and vanilla to create a cloud-like topping.
Powdered sugar (3 tbsp): Sweetens the whipped cream garnish.
Vanilla (½ tsp): Infuses the whipped cream garnish with subtle flavor.
Biscoff cookie crumbles and whole cookies: Used for decoration and extra crunch, adding that signature finishing touch.

How to Make No-Bake Biscoff Cheesecake Recipe

Step 1: Prepare the Biscoff Cookie Crust

Start by blitzing 250 grams of Biscoff cookies into fine crumbs. This will be the crunchy, spiced base that holds the cheesecake together. Next, melt ⅓ cup of unsalted butter and mix it thoroughly with the cookie crumbs until the texture resembles wet sand. Press the mixture firmly into the base of a springform pan and pop it into the fridge to set while you prepare the next layers. This crust provides the perfect contrast of sweet and spice with a buttery crunch that forms the foundation for the cheesecake’s creamy filling.

Step 2: Make the Biscoff Ganache

In a saucepan, gently warm ⅔ cup of heavy cream with ½ tablespoon of glucose syrup if using. Stir in 3 tablespoons of Biscoff butter and 1 cup of white chocolate callets until completely melted and smooth. This rich ganache adds an incredible layer of decadence and intensifies the Biscoff flavor. Allow it to cool slightly before spreading evenly over the chilled crust for a glossy, luxurious base layer.

Step 3: Prepare the Cheesecake Batter

In a large bowl, beat 3 blocks of softened cream cheese until smooth and fluffy. Add 1 cup of powdered sugar, 1 cup of Biscoff spread, ¼ cup of sour cream, 1 tablespoon lemon juice, and 2 teaspoons vanilla extract. Whip together until silky and homogenous. In a separate bowl, whisk 1¼ cups of cold heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture. This step is crucial—it lightens the batter, giving the cheesecake that melt-in-your-mouth softness paired with bold, cookie-infused flavor.

Step 4: Assemble the Cheesecake

Pour the cheesecake batter over the chilled ganache-layered crust, smoothing the top with a spatula. Refrigerate the entire cheesecake for at least 6 hours or overnight—this allows the flavors to meld and ensures a perfectly firm yet creamy texture. Patience here pays off big time for that authentic No-Bake Biscoff Cheesecake flavor experience.

Step 5: Whip the Cream Topping

Before serving, whip 1 cup of cold heavy cream with 3 tablespoons of powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Spread or pipe this fluffy whipped cream over the cheesecake, adding lightness and a touch of sweetness that balances the caramelized Biscoff richness.

How to Serve No-Bake Biscoff Cheesecake Recipe

A round dessert with four visible layers inside a white springform pan sitting on a white marbled surface. The first layer is a dark brown crumbly crust, going around the edges and base. The second layer shows two large scoops of light brown, fluffy cream placed in the middle. The third layer has the cream spread flat and smooth inside the crust while a caramel sauce is poured in thin lines on top, followed by that caramel spread evenly across the cream for the fourth layer, creating a shiny and smooth surface. In the background, there is a white plate with stacked golden brown cookies placed on a round wooden board with a wooden spoon and other objects. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle Biscoff cookie crumbles generously over the whipped topping for a delightful crunch and visual appeal. You can also garnish with whole Biscoff cookies placed artfully around the edges for an extra decorative and tasty touch. The garnish not only enhances texture but also reinforces the signature Biscoff flavor with every bite.

Side Dishes

This cheesecake pairs beautifully with fresh berries like raspberries or sliced strawberries, which add a bright, tart contrast to the creamy sweetness. A drizzle of caramel sauce or a cup of strong espresso also complements the dessert perfectly, transforming your cheesecake into a café-quality indulgence.

Creative Ways to Present

For a festive touch, serve individual cheesecake jars layered with extra Biscoff cookie crumbs and whipped cream, topped with miniature cookies. Alternatively, create a Biscoff cheesecake trifle by stacking layers of crumb, ganache, cheesecake batter, and whipped cream in a clear dish—perfect for parties and sharing!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cheesecake covered in the refrigerator, ideally in an airtight container, to preserve freshness and prevent it from absorbing other fridge odors. It will stay delicious for up to 4 days—making it a great option to prepare ahead for gatherings or to enjoy as indulgent leftovers.

Freezing

The No-Bake Biscoff Cheesecake Recipe also freezes well. Wrap the cheesecake tightly in plastic wrap and then foil before placing it in the freezer. It can be frozen for up to 1 month. When ready to serve, thaw it overnight in the fridge to maintain texture and flavor.

Reheating

This cheesecake is best enjoyed chilled, so no reheating is necessary. Simply let it sit at room temperature for 10–15 minutes before serving if you prefer a slightly softer texture. Avoid microwaving as it may affect the creamy consistency and cause separation.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

Peanut butter has a very different flavor and texture, so it will change the characteristic caramelized flavor of this cheesecake. For the authentic No-Bake Biscoff Cheesecake Recipe experience, it’s best to stick with Biscoff spread.

Do I have to use glucose syrup in the ganache?

Glucose syrup helps keep the ganache smooth and shiny but is not absolutely necessary. You can omit it if you don’t have any—just be sure to stir the ganache well as it cools to maintain that silky texture.

Can I make this cheesecake vegan or dairy-free?

There are vegan cream cheese and dairy-free whipping cream options available, but substituting these may affect both texture and flavor. The classic No-Bake Biscoff Cheesecake Recipe is best enjoyed in its original form for taste and consistency.

What size pan should I use for this cheesecake?

A 9-inch springform pan works perfectly for this recipe, giving you a cheesecake with nice height and even layers. Using a pan of this size also makes cutting neat slices easier.

How long does it take for the cheesecake to set?

The cheesecake needs a minimum of 6 hours in the fridge to set properly, but overnight chilling is highly recommended for the best texture and flavor melding.

Final Thoughts

There’s something incredibly satisfying about creating a dessert that doesn’t require an oven yet tastes utterly luxurious and rich. The No-Bake Biscoff Cheesecake Recipe is one of those rare gems—simple enough to make any day but special enough to serve when you want to impress. So why wait? Gather your ingredients, and treat yourself and your loved ones to a slice of this dreamy, caramel-inspired delight.