Irresistible No-Bake Biscoff Cheesecake: Your Easiest & Most Decadent Dessert

Prepare to fall in love with this **No-Bake Biscoff Cheesecake**, a dessert that truly delivers on flavor and simplicity. With just 7 essential ingredients and absolutely no need for eggs or gelatine, this recipe makes creating a show-stopping dessert incredibly easy. It’s gloriously packed with the distinctive, spicy caramel notes of Biscoff Cookie Butter (also known as Speculoos), making it a truly decadent treat perfect for special occasions or simply elevating an everyday meal. Get ready to indulge in pure Biscoff bliss, even if you’re a beginner baker!

Decadent No-Bake Biscoff Cheesecake topped with crunchy Biscoff cookie pieces on a white plate, ready to serve.

Why You’ll Adore This No-Bake Biscoff Cheesecake

For many, the rich, caramelized spice of Biscoff is more than just a flavor – it’s a comforting memory. As someone originally from Belgium, the sweet and warming notes of Biscoff (or Speculoos, as they are traditionally known) instantly transport me back home. This dessert captures that essence perfectly, offering a taste of European charm with every bite and a nostalgic journey for those familiar with its distinct flavor profile.

This particular recipe stands out as an exceptional **No-Bake Biscoff Cheesecake**. It’s a fantastic, convenient variation to other Biscoff cheesecake styles, such as a Baked Biscoff Cheesecake or Mini Biscoff Cheesecakes. The beauty lies in its remarkable simplicity: only 7 common ingredients are needed, and there’s no complex baking involved, nor any tricky gelatine to worry about. This makes it a stress-free option for beginner bakers and seasoned dessert enthusiasts alike, allowing you to achieve professional-level results with minimal effort.

What truly makes this **No Bake Lotus Biscoff Cheesecake Recipe** a Biscoff lover’s dream is the intense layering of its signature flavor. Every element of this dessert is infused with Biscoff: from the irresistible **Biscoff cookie crust** that forms the perfect crunchy base, to the luxuriously smooth, velvety **cookie butter cheesecake filling**, the captivating **Lotus Biscoff spread swirls** that add visual appeal and extra flavor, and finally, the delightful crunch of Speculoos Cookies used for topping. The creamy, slightly tangy cream cheese base beautifully balances the fragrant, spiced sweetness of Biscoff, creating a harmonious and utterly addictive flavor profile that will leave everyone craving more.

Whether you’re looking for an easy dessert to impress guests at a dinner party, a delightful treat for a casual family gathering, or simply a comforting indulgence for yourself, this Biscoff cheesecake recipe is sure to become a cherished favorite. Its effortless preparation means you spend less time in the kitchen and more time enjoying its incredible taste and the compliments that are sure to follow.

More Delicious Cheesecake Recipes:

Coffee Cheesecake
Apple Crumble Cheesecake
Passion Fruit Cheesecake
Lemon Ricotta Cheesecake
Chocolate Orange Cheesecake

Essential Ingredients for Your Biscoff Dream

A selection of ingredients laid out on a light grey surface, including Biscoff cookies, cream cheese, butter, Biscoff spread, icing sugar, and cream.

Crafting this incredible Lotus Biscoff cheesecake requires only 7 fundamental ingredients – truly a testament to its effortless nature! Several of these star ingredients are cleverly used multiple times to maximize the Biscoff flavor throughout the dessert. For instance, Biscoff biscuits form the crunchy base and a delightful topping, while the creamy cookie butter spread enriches both the cheesecake filling and creates those beautiful swirls. Below is a detailed look at what you’ll need, along with some tips for best results:

Scroll down to the full recipe card for precise quantities.

For the Perfect Biscoff Crust:

Biscoff Cookies: These are the heart of your crust. You’ll need to finely crush them into uniform cookie crumbs. While Lotus Biscoff Cookies are the classic choice, any good quality Speculoos Cookies will work wonderfully. The finer the crumbs, the more cohesive and stable your crust will be, preventing it from crumbling when sliced.
Unsalted Butter: Melted butter is crucial for binding the cookie crumbs together. Using unsalted butter allows you to control the overall saltiness of the dessert, ensuring the sweet Biscoff flavor shines through without any unwanted savory notes. If you only have salted butter, reduce any other added salt if applicable, but it generally works fine here.

For the Creamy Cheesecake Filling:

Cream Cheese: This is the foundation of your creamy filling. It’s absolutely essential that your cream cheese is soft and at room temperature. If it’s too cold, it won’t blend smoothly with the other ingredients, leading to unpleasant lumps in your cheesecake. To achieve this, take it out of the fridge at least 1-2 hours before you plan to start mixing. I often use Philadelphia Cream Cheese for its consistent quality and smooth texture, but any reputable full-fat cream cheese brand will yield excellent results.
Biscoff Spread: Also known as cookie butter, this ingredient infuses the cheesecake with its signature spiced, caramelized flavor. Biscoff spread can be quite thick and firm, especially if stored in a cool place, so I highly recommend warming it slightly in the microwave (in 15-second intervals) until it reaches a smooth, pourable consistency before mixing. We’ll also reserve some of this melted cookie butter to create elegant, eye-catching swirls within and on top of the cheesecake.
Icing Sugar (Powdered Sugar): This very fine powdered sugar is the preferred sweetener for no-bake cheesecakes. Unlike granulated sugar, icing sugar dissolves instantly into the cold ingredients, ensuring a perfectly smooth, grit-free texture. It also typically contains a small amount of cornstarch, which acts as a natural stabilizer, helping the cheesecake set beautifully without the need for artificial gelatine. Remember to always sift it before use to prevent any lumps from forming in your silky filling.
Vanilla Extract: A touch of pure vanilla extract enhances the overall sweetness and complements the warm spices of Biscoff, adding depth to the flavor profile.
Heavy Cream (Thickened Cream) or Whipping Cream: This is what gives the cheesecake its light, airy, yet firm and stable structure. It’s critical to use cream with at least 30% fat content (often labeled as heavy cream or thickened cream). Lighter creams, reduced-fat options, or half-and-half will not whip properly and will prevent your cheesecake from setting correctly, resulting in a runny dessert. Ensure it’s very cold before whipping for the best volume.

To add the perfect finishing touch and an extra layer of Biscoff goodness, I love to cut extra Lotus Biscoff biscuits into rustic chunks and gently press them into the top of the cheesecake once it has completely set. This not only adds a lovely textural contrast but also reinforces that delightful Biscoff flavor from the very first glance to the last bite.

Crafting Your No-Bake Biscoff Cheesecake: A Step-by-Step Guide

Making this sensational no-bake Biscoff cheesecake is a straightforward process, broken down into three easy stages: preparing the crust, mixing the creamy filling, and assembling your masterpiece. Follow these detailed steps to achieve perfect results every time, even if it’s your first time making a cheesecake.

Process shots showing Biscoff cookies crushed and mixed with melted butter for the crust, and cream cheese being creamed in a bowl for the filling.

1. Preparing the Biscoff Cookie Crust

Prepare Your Pan: Start by getting your 9-inch (22 cm) springform pan ready. Lightly grease the bottom and sides of the pan, then line the bottom with a circle of baking paper. For easier removal and a super clean finish, you can also add strips of baking or parchment paper around the inner perimeter of the sides. This thoughtful preparation ensures your beautiful cheesecake comes out pristine.
Crush the Cookies: Crush your Biscoff cookies into very fine crumbs. A food processor makes this task incredibly quick and efficient. If you don’t have one, simply place the cookies in a sealed, sturdy bag and use a rolling pin or the bottom of a heavy glass to crush them until they resemble fine, uniform sand. The finer the crumbs, the more cohesive and less crumbly your crust will be.
Melt the Butter: Gently melt the unsalted butter in the microwave (in short bursts) or a small saucepan over low heat. Make sure it’s fully liquid but not scorching hot, as this could burn the cookie crumbs.
Combine and Press (Photo 1 & 2): In a medium bowl, combine the finely crushed Biscoff crumbs and the melted butter. Use a spatula to mix them thoroughly until the mixture takes on the consistency of wet sand. This sticky, moldable consistency is key for a sturdy crust. Pour this mixture into your prepared springform pan. Using the back of a spoon, a small offset spatula, or even the bottom of a flat-bottomed cup, press the crumbs firmly and evenly to line the base of the tin. Ensure it’s packed very well and creates a flat, solid layer to prevent crumbling when sliced. Once pressed, place the pan in the fridge to chill and set while you prepare the filling. This initial chilling step helps solidify the crust.

2. Crafting the Creamy Cheesecake Filling

Cream Cheese Mixture (Photo 3 & 4): In a large mixing bowl, combine the soft, room-temperature cream cheese, vanilla extract, and the slightly melted (and pourable) Biscoff spread. Using a hand mixer or a stand mixer (fitted with the paddle attachment), beat these ingredients together for two to three minutes on medium speed. Continue mixing until the mixture is incredibly smooth, creamy, and completely free of any lumps. This smooth base is essential for a velvety cheesecake texture.
Add Icing Sugar (Photo 5 & 6): Sift the icing sugar directly into the cream cheese mixture. Sifting is crucial here as it prevents lumps and ensures the sugar is evenly distributed, leading to a perfectly smooth filling. At this stage, if you desire an extra layer of warm spice, you could also add a pinch of Speculoos spice mix or ground cinnamon, mixing it in gently. Mix on a low speed until the sugar is just incorporated. Avoid overmixing once the sugar is in. Set this bowl aside momentarily.

Process shots showing icing sugar being sifted into cream cheese mixture, then heavy cream being whipped in a separate bowl.

Whip the Cream (Photo 7): In a separate, very clean and cold bowl, whisk the heavy cream until it reaches soft to medium peaks. The consistency should be light, airy, and hold its shape, similar to shaving cream. It’s crucial not to over-whisk at this stage, as it can quickly turn grainy and separate. Stop just as it forms soft peaks that curl slightly at the tip.
Combine Mixtures (Photo 8 & 9): Gently pour the whipped cream into the cream cheese mixture. You can initially fold it in lightly with a spatula to partially combine, which helps maintain the airiness. Then, using a hand mixer (or a stand mixer with the whisk attachment), mix on medium speed for about 1 to 2 minutes. Stop as soon as the mixture starts to thicken significantly and holds its shape well. The goal is a thick, fluffy consistency that will set beautifully in the fridge. Be careful not to overmix, which can cause the cream to separate.

3. Assembling Your Biscoff Cheesecake Masterpiece

First Layer & Swirl (Photo 10 & 11): Retrieve your chilled Biscoff cookie crust from the fridge. Pour half of the prepared Biscoff cheesecake mixture evenly over the crust and carefully spread it out with the back of a spoon or an offset spatula. Now, take half of the remaining Biscoff spread (ensure it’s melted and easily pourable if it has thickened) and drizzle it artfully over this first layer of cheesecake filling. Using a skewer or a small knife, gently swirl the cookie butter into the cheesecake mixture to create beautiful, marbled patterns.
Second Layer & Swirl (Photo 12): Carefully pour the second half of the cream cheese mixture over the swirled first layer, spreading it out smoothly to cover. Drizzle the rest of the melted cookie butter over the top and use your skewer again to create another captivating swirl pattern. This layering technique adds both visual interest and an extra burst of Biscoff flavor in the middle.

Process shots showing how to layer the Biscoff cheesecake mixture over the crust, drizzling melted Biscoff spread, and swirling it in with a skewer for a marbled effect.

Pro Tip: Creating this cheesecake in two distinct layers with a Biscoff swirl in between is completely optional. For a simpler approach, you can pour the entire cheesecake mixture over the chilled crust and use the full quantity of melted Biscoff spread to create a single, elegant swirl on top. Both methods yield a delicious result!

Chill to Perfection: Place the assembled cheesecake in the refrigerator to set. It needs a minimum of 3 hours, but for the very best, firmest results and optimal flavor development, I highly recommend chilling it overnight. Patience is key here for that perfect, clean slice!
Garnish & Serve: Once your cheesecake is thoroughly chilled and completely set, carefully release it from the springform pan. This is when the strips of baking paper on the sides come in handy, allowing for easy removal and a pristine edge! For an optional but highly recommended touch, cut some extra Biscoff Cookies into large, rustic pieces and gently press them around the outer edge of the cheesecake to create a beautiful and delicious cookie ring. Serve immediately and enjoy!

Beautifully swirled No-Bake Biscoff Cheesecake, seen from above, on a white plate.

Frequently Asked Questions about Biscoff Cheesecakes

Is Biscoff the same as Speculoos?

Speculoos are traditional Belgian cookies (sometimes known as Speculaas or Spekulatius in other neighboring countries) crafted from a specific type of brown sugar (“vergeois brune”) and a unique blend of spices, including cinnamon, nutmeg, cloves, and ginger. They are famous for their distinct spicy caramel flavor. The spread made from these cookies shares a similar taste and consistency to peanut butter.

Biscoff is a brand name given to Speculoos Cookies by the Belgian company Lotus when they began exporting these beloved cookies outside of Europe. So, while all Biscoff cookies are indeed Speculoos, not all Speculoos cookies are necessarily Biscoff brand. Essentially, Biscoff is a type of Speculoos.

Is Biscoff Spread the same as Cookie Butter?

Biscoff Spread is a proprietary product of the Lotus Biscoff brand, made from their famous Biscoff cookies. Cookie Butter, on the other hand, is a more generic term used by various brands to describe a spread made from crushed Speculoos-style cookies.

Although the exact recipes may vary slightly between brands, both Biscoff Spread and generic Cookie Butter are essentially composed of finely crushed Speculoos cookies mixed with oil to create a smooth, spreadable consistency. They can generally be substituted for one another in recipes like this cheesecake, offering very similar flavor profiles and textures. Always check the ingredients if you have specific dietary concerns.

Can I use a Crunchy Biscoff Spread?

Absolutely! Using crunchy cookie butter spread is a fantastic idea and will introduce a delightful textural contrast to your creamy cheesecake. The small pieces of crushed cookies within the spread add an extra dimension. You can incorporate it both within the cream cheese mixture for subtle crunch throughout, or use it to create the Biscoff swirl for an extra layer of texture on top. This is a great way to customize your cheesecake experience.

How to finish and decorate the cheesecake?

For this particular recipe, I chose to keep the decoration simple to highlight the beautiful Biscoff swirl pattern on top. Finishing it with small, rustic pieces of Biscoff cookies adds both visual appeal and a pleasant crunch that complements the creamy filling.

However, if you’re looking for an even more decadent or elaborate presentation, you have several creative options! You could pipe elegant rosettes or borders of Cookie Butter Cream Cheese Frosting over the top, or adorn the cake with the same luxurious Biscoff Whipped Cream that was used to top this Biscoff Cake. A generous drizzle of extra melted Biscoff spread just before serving also adds a lovely sheen and boosts the overall flavor and aroma, making it truly irresistible.

Close-up side view of a slice of No-Bake Biscoff Cheesecake, showing the smooth creamy texture and cookie crust.

Pro Tips & Troubleshooting for Your Best Cheesecake

Room Temperature Cream Cheese is Key: This cannot be stressed enough! Always ensure your cream cheese is completely at room temperature and very soft before you start mixing. If it’s too cold, it will be difficult to blend smoothly with the other ingredients, resulting in tiny lumps of unmixed cream cheese in your final dessert. To achieve this, take it out of the fridge at least an hour or two before you plan to start your preparation.
Creative Biscoff Toppings: While the Biscoff swirl is visually stunning and delicious, don’t feel limited! Instead of just a swirl, you could melt the Biscoff Spread until it’s very fluid and pour it over the *entire* set cheesecake to create a smooth, glossy, full layer of Biscoff on top. For an elegant drip cake effect, gently push some of the warm spread over the edges with a spoon while it’s still warm but starting to thicken slightly.
Garnish Just Before Serving: To ensure the freshest taste and best texture, decorate your cheesecake with chunks of Biscoff Cookies (or any other crunchy topping) just before you plan to serve it. If you add them too early and store the cheesecake in the fridge, the cookies can absorb moisture from the air and the cheesecake itself, becoming soggy and losing their delightful crunch.
If Your No-Bake Cheesecake Isn’t Setting: This is a common concern, but usually easy to remedy! If your cheesecake mixture seems too soft and isn’t firming up, it usually points to one of two things: either the heavy cream wasn’t whipped enough to reach soft to medium peaks, or the cheesecake hasn’t had sufficient time to chill in the refrigerator. No need to panic! Simply leave it in the fridge for a little bit longer – often, an extra few hours or even overnight will do the trick. The cold air allows the fats in the cream cheese and whipped cream to firm up, creating that characteristic stable cheesecake texture.
Preventing a Soggy Crust: To keep your Biscoff cookie crust perfectly crisp and sturdy, ensure it’s pressed firmly and evenly into the pan. Also, make sure it chills for at least 30 minutes before you add the filling. A well-packed, chilled crust acts as a better barrier against moisture from the creamy filling, helping it retain its texture.
Clean Slices: For perfectly clean slices, dip a sharp knife in hot water and wipe it clean between each cut. This will prevent the creamy filling from sticking and dragging, giving you beautifully presented portions.

Storing Your Biscoff Cheesecake

This No-Bake Biscoff Cheesecake is a fantastic make-ahead dessert, as it requires ample chilling time to fully set and develop its flavors. Always keep it stored in the refrigerator, preferably covered, to maintain its freshness and prevent it from absorbing other food odors. It can be prepared a day in advance and left to set overnight in the fridge, which often yields the best texture and flavor development, making it an ideal choice for entertaining.

While it’s best enjoyed within a day or two for peak freshness, any leftovers can be safely stored in an airtight container in the fridge for up to 3 days. This ensures you can savor its deliciousness over several days.

If you have any remaining slices and wish to extend their shelf life, this dessert can indeed be frozen. For optimal texture and to prevent freezer burn, wrap individual slices tightly in plastic wrap, then wrap them again in aluminum foil, and freeze for up to one month. When you’re ready to enjoy a frozen slice, simply thaw it in the refrigerator overnight before serving. However, for the absolute creamiest and smoothest consistency, I always recommend enjoying this cheesecake fresh from a good, long chill.

A single slice of No-Bake Biscoff Cheesecake drizzled with melted Biscoff spread, on a small white plate.

Explore More Biscoff Delights

Can’t get enough of that unique Biscoff flavor? If this No-Bake Biscoff Cheesecake has deepened your love for all things cookie butter, then you’re in for a treat! Here are some more irresistible recipes featuring Lotus Biscoff cookies and spread that you’re sure to love, perfect for expanding your Biscoff repertoire:

Easy Biscoff Cake
Biscoff Truffles
Biscoff Brownies
Cookie Butter Cream Cheese Frosting
Baked Biscoff Cheesecake
Biscoff Butter Cookies
Mini Biscoff Cheesecakes
Cookie Butter Ice Cream
Biscoff Muffins
Speculoos Tiramisu

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Recipe Card: No-Bake Biscoff Cheesecake

Biscoff Cheesecake topped with chunks of biscoff cookies on a white plate over a white surface,

No Bake Biscoff Cheesecake

4.94 from 15 votes

This No Bake Biscoff Cheesecake is super easy to prepare with 7 ingredients only, no eggs and no gelatine. It is packed with decadent, spicy flavours of Biscoff Cookie Butter (Speculoos) and makes a delicious dessert for a special occasion.

Servings: 12

Author: Sylvie

Prep Time30 minutes

Chill Time3 hours

Total Time3 hours 30 minutes

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

Biscoff Crust

250 gr (9 oz) Biscoff Cookies
120 gr (1/2 cup) Unsalted Butter, melted

Biscoff Cheesecake

500 gr (18 oz) Cream Cheese, at room temperature
240 ml (1 cup) Biscoff Spread, or cookie butter, melted
1 1/2 teaspoon Vanilla Extract
75 gr (3/4 cup) Icing Sugar
240 ml (1 cup) Thickened / Heavy Cream, min 30% fat

Biscoff Swirl & Topping

80 ml (1/3 cup) Biscoff Spread, or cookie butter, melted
6 Biscoff Cookies, optional

Instructions

Biscoff Crust

Prepare a 9 inch / 22 cm Springform Pan by lightly greasing the bottom and sides and lining the bottom with baking paper.
Crush the Biscoff Cookies into very thin crumbs in the food processor (see note 1). Melt the Butter and combine the two in a bowl. Mix the crumbs and melted butter until it resembles the consistency of wet sand.
Pour the mixture into the prepared springform pan. Using a small offset spatula or bottom of a cup, press the crumbs to line the base of the pan until even and very well packed. Place in the fridge to set.

Biscoff Cheesecake

In a large bowl, place the room temperature, very soft Cream Cheese, Vanilla and melted Biscoff Spread. Mix for two to three minutes with a hand mixer or in a stand mixer until very smooth and no lumps remain.
Sift in the Icing Sugar and mix on slow speed until incorporated. Set aside.
In a separate bowl, whisk the Cream until it reaches soft to medium peaks.
Pour the whipped cream into the Cream Cheese mixture. With a hand mixer (or stand mixer with whisk attachment), mix on medium speed for about 1 to 2 minutes or until the mixture starts to thicken (see note 2).

Biscoff Swirl

Melt the Biscoff Spread until very liquid.
Pour half of the Biscoff cheesecake mixture over the chilled crust and spread it around until flat. Drizzle half of the melted Biscoff Spread and swirl it into the cheesecake mixture with a skewer or small knife.
Repeat the process with the second half: pour over the rest of the cream cheese mixture. Drizzle with the rest of the melted Biscoff Spread and use a skewer to create a swirl pattern (see note 3).
Place the cheesecake in the refrigerator to set for at least 3 hours, preferably overnight.
Once chilled, completely set and ready to serve, carefully remove the cheesecake from the springform pan. Optionally, cut some Biscoff Cookies into large pieces and press them around the edges of the cheesecake to create a ring (see note 4).

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Notes

If you don’t have a food processor, you can crush them by hand. Place the cookies in a sealed bag and use a rolling pin to crush them until very fine.
The mixture should have the consistency of whipped cream that has reached stiff peaks. Be careful not to over-mix it, as it can start to look a little bit grainy or separate.
Making the cheesecake in two layers separated with a Biscoff swirl is optional here. If preferred, pour the entire cheesecake mixture over the chilled crust and use the full quantity of Biscoff spread to create the swirl over it in a single layer.
Decorate the cheesecake with the chunks of Biscoff Cookies just before serving as they will tend to go soggy when stored in the fridge for too long.

Nutrition (per serving)