No-Bake Biscoff Cheesecake

Name: No-Bake Biscoff Cheesecake
Prep time: 30 min
Total time: 510 min
Ingredients: 2 cup Biscoff biscuit crumbs (26 biscuits); 1/3 cup unsalted butter (, melted); 1½ lb regular cream cheese (, room temperature); 1½ cup Biscoff spread - smooth; 1 cup powdered sugar (, sifted); 1 tsp vanilla extract; ¾ cup heavy cream (heavy whipping cream) (, chilled); ½ cup Biscoff spread - smooth; ¼ cup Biscoff biscuit crumbs (6 biscuits)

This no-bake Biscoff cheesecake is deliciously delightful! With a buttery Biscoff cookie crust and a creamy filling that highlights the warm, spiced caramel flavor of Biscoff spread, it's rich yet perfectly balanced in sweetness. Topped with more of the spread, this cheesecake is easy to make and requires no gelatin!

★★★★★
Made this for the family for new years- went down a treat. Such a scrumptious desert- this will now be on my list of go to deserts to impress!! Thanks Bea- loving your YouTube channel and blogs!

- Mariam Serroukh

No-bake Biscoff cheesecake on a cake stand.

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Why You'll Love This Foolproof Recipe
What Is A Biscoff Spread?
Ingredients For This Recipe
Step-By-Step Instructions
Recipe Expert Tips
How To Serve, Store, And Freeze
Recipe FAQs
More No-Bake Cheesecake Recipes
Watch How To Make It
📖 Recipe
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Why You'll Love This Foolproof Recipe

A slice of Biscoff cheesecake in a plate.

Creamy and flavorful-This no-bake cookie butter cheesecake is incredibly creamy and features the flavors of Biscoff spread: caramel and cinnamon. Made with a crust of crushed Biscoff cookies, the rich filling is topped with more Biscoff spread and cookie crumbs for added texture. For mini version, try our no-bake Biscoff cheesecake cups.

No gelatin-We aim to meet our readers' preference for no-bake cheesecake recipes that do not contain gelatin. We have created this creamy, smooth, and perfectly set no-bake Biscoff cheesecake without gelatin, just like our no-bake Oreo cheesecake!

What Is A Biscoff Spread?

Showing the creamy texture of the cheesecake.

Biscoff actually comes from the words biscuit and coffee! It originated in Belgium, where people love dipping their biscuits, especially Biscoff cookies, in coffee and putting them on their bread.

A Belgian woman invented the Biscoff spread by turning Biscoff cookies into cookie butter. This spread tastes like pure cookie heaven-sweet, buttery, and spiced with warm hints of cinnamon and caramel. It's like a creamy, melt-in-your-mouth version of those iconic speculoos cookies! The spread is ideal for toasts and unimaginable amazing desserts, and this Speculoos cheesecake is one of them!

Ingredients For This Recipe

Ingredients to make no-bake Biscoff cheesecake.

Biscoff cookies-They are thin shortbread cookies with a unique caramelized cinnamon flavor, also delicious in our mini pumpkin cheesecakes and no-bake coffee cheesecake. Alternatively, you can use graham crackers, digestive biscuits, or other biscuits with a similar taste by adding half to one teaspoon of cinnamon powder.

Cream cheese-Use full-fat plain cream cheese, not whipped or light varieties. Cheesecakes with no gelatin need the fat content to set properly, as in our no-bake lemon cheesecake. It may come in bricks or tubs, depending on your location.

Biscoff spread-It's made from Biscoff cookies, amongst other ingredients. We love using the smooth version like in our Biscoff cheesecake shots, to achieve the luscious smooth texture. However, the crunchy spread works too.

Whipping cream-With a minimum 35% fat content. Do not use light cream because we need the fat content for this no-bake Biscoff cheesecake to set beautifully. Depending on your location, you might find it as double cream.

See the recipe card for complete information on ingredients and quantities.

Step-By-Step Instructions

Step 1: Make the base. Crush the biscuits using a small blender. Mix with melted butter. Pour and press into a 9-inch (23cm) springform pan. Freeze for 30 minutes.

Step 2: Cream the cream cheese. Whisk cream cheese for 2-3 minutes using a handheld whisk or a standing mixer until creamy and fluffy.

Step 3: Add the rest. Mix in powdered sugar, vanilla extract, and Biscoff spread.

Step 4: Whip the whipping cream. In a separate bowl, whisk the cream until stiff peaks form. Use medium-high speed, taking care not to over whisk it to avoid splitting.

Step 5: Fold in whipped cream. Add whipped cream to the cream cheese mixture and gently fold everything together, ensuring you do it slowly to avoid deflating the whipped cream.

Step 6: Chill and freeze. Pour the filling into the pan and spread it evenly using an offset spatula. Gently shake the pan back and forth to help the filling settle. Chill in the refrigerator for a minimum of 8 hours, preferably overnight. Freeze the filling for 1 hour before decorating.

Step 7: Prepare the toppings. Crush some Biscoff biscuits. Gently warm the Biscoff spread in the microwave or on the stove. Leave until it's only slightly warm before using.

Step 8: Decorate. Carefully remove the cheesecake from the springform pan and place it on a cake stand. Pour the melted spread on top, then quickly spread it evenly to prevent it from hardening due to the cold cheesecake. Finally, sprinkle crushed biscuits around the edges. Enjoy your Lotus Biscoff cheesecake!

Recipe Expert Tips

If you're going to make this no-bake Biscoff cheesecake recipe, make sure to follow these top tips!

Use a kitchen scale. It is more precise and gives you better results. We love using our kitchen scale as it also saves time by reducing the need for washing between measurements.
Use ingredients at the specified temperatures. This will make it easy for them to blend without over-mixing them.
Chill the cheesecake in the coldest area in the fridge. This no-bake Biscoff cheesecake doesn't have gelatin, so it needs cold for it to set beautifully. Chilling it overnight does the trick!
Freeze it before pouring the melted Biscoff spread topping. This will prevent the cheesecake from softening with the warm topping. One hour in the freezer should do it.

How To Serve, Store, And Freeze

Serve-This delicious no-bake Biscoff cheesecake is best enjoyed slightly chill, like our no bake peanut butter chocolate cheesecake. Before serving, allow it to sit at room temperature for 10 to 15 minutes. This will enhance its smooth, creamy texture and the delightful flavors of the Biscoff spread. Serving it straight from the fridge may make it seem dense and less flavorful.

Store-This no-bake Biscoff cheesecake can be kept in the fridge in an airtight container for up to 5 days.

Freeze-We like to slice it into portions first. Then, we place them on parchment paper on a tray and fast-freeze them in the freezer for 2 hours. Once solid, we transfer the portions into an airtight container and place them back in the freezer, lasting up to 6 months. Whenever we crave some, we thaw a few portions in the fridge.

Recipe FAQs

Will it set without gelatin?

Absolutely! The fat content from the cream cheese, Biscoff spread, and whipped cream is sufficient to set this no-bake Biscoff cheesecake beautifully without the need for gelatin. Be sure to whip the cream to stiff peaks!

Why did my cheesecake not set properly?

There are a few factors to it:
1) You used light or low-fat ingredients. When cooled, fat solidifies, helping the cheesecake set.
2) The whipped cream was not whipped to stiff peaks. Stiff peaks provide more structure and hold, which helps the cheesecake set.
3) The cheesecake wasn't chilled long enough. We highly recommend chilling it overnight in the coldest section of your fridge.
This cheesecake will set-that's a promise! However, if yours doesn't for some reason, just put it in the freezer for 2-3 hours before serving.

Slices of Speculoos cheesecake on a cake stand.

More No-Bake Cheesecake Recipes

Did you try this No-Bake Biscoff Cheesecake?

Please leave us ★★★★★ ratings and feedback below in the comment section. We'd love to know how it went, what you liked, or if there's anything we can improve.

Thank you! -Bea and Marco