Creamy, dreamy, and ridiculously easy!

Okay, dessert lovers, get ready to meet your new favorite treat! This No-Bake Biscoff Cheesecake is an easy to make and delicious tasting dessert. It’s packed with rich cookie butter flavor, topped with a silky Biscoff cream drizzle, and (if you’re feeling fancy) a swirl of melted dark chocolate that’ll make chocolate fans swoon. Oh, and the best part? You don’t even have to turn on your oven.

Perfect for holidays, birthdays, potlucks, or just because you deserve something sweet, this cheesecake is the ultimate crowd-pleaser!

Easy Biscoff Cheesecake Recipe

Servings & Prep Time

Servings: 12
Prep Time: 30 minutes
Chill Time: 6 hours or overnight
Total Time: 6 hours 30 minutes

Ingredients:

For the Crust:

2 cups crushed Biscoff cookies (250 g)
7 tbsp unsalted butter, melted (100 g)

For the Filling:

16 oz cream cheese, softened (500 g)
½ cup granulated sugar (100 g)
¾ cup Biscoff spread (200 g)
1 tsp vanilla extract (5 ml)
¾ cup cold heavy cream (200 ml)
⅔ cup dark chocolate chips, melted (optional but so good!) (100 g)

For the Topping:

⅓ cup heavy cream (100 ml)
3 tbsp Biscoff spread (50 g)
Crushed Biscoff cookies & chocolate shavings, for garnish

How to Make Biscoff Cheesecake

1. Make the Crust

Grab your crushed Biscoff cookies and stir in that lovely melted butter. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth it down. Pop it into the fridge while you whip up the filling.

Making the crust for No Bake Biscoff Cheesecake

2. Prepare the Filling

In a big bowl, beat the cream cheese and sugar together until it’s smooth and fluffy. Add in the Biscoff spread and vanilla, and mix again until it looks like pure cookie butter heaven.

In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold it into the cream cheese mixture, don’t overmix! If you’re going for that chocolate twist, now’s the time to fold in the melted chocolate chips. Mmmm!

Making the filling for No Bake Biscoff Cheesecake

3. Assemble the Cheesecake

Spoon half the filling over your crust, then, if you want extra crunch, sprinkle on some crushed Biscoff cookies. Add the rest of the filling, smooth the top, and refrigerate for at least 6 hours (overnight is even better for the best texture!).

4. Make the Topping

Heat the cream and Biscoff spread together (microwave or stovetop is fine!) until it’s smooth and pourable. Let it cool just a bit so it’s not piping hot, then pour it over the chilled cheesecake.

5. Garnish & Serve

Sprinkle crushed cookies and chocolate shavings all over the top for that fancy bakery look. Slice it up and serve chilled! Each bite is creamy, crunchy, chocolatey, and oh-so-satisfying.

Tips for Cheesecake Success

Room temp cream cheese: This makes it easier to mix and gives you that ultra-smooth texture.
Use cold cream for whipping: It won’t whip properly if it’s warm, keep it cold straight from the fridge.
Line your pan: A bit of parchment paper on the bottom makes it easier to release later (and no cookie crust stuck to the pan!).
Chill time matters: No cheating! Give it the full 6 hours to set or you’ll end up with cheesecake soup.

Variations to Try

Want to change it up a bit? Here are some fun twists:

Nutty Delight: Add a handful of chopped toasted hazelnuts or almonds between the layers. So crunchy!
White Chocolate Swirl: Swap the dark chocolate for melted white chocolate for a sweeter touch.
Pumpkin Spice: Stir in a little pumpkin puree and a pinch of cinnamon to the filling for a cozy fall version.
Mini Cheesecakes: Make them in cupcake liners for a cute party-ready dessert. Just reduce chill time to about 4 hours.

This No-Bake Biscoff Cheesecake is what dessert dreams are made of. It’s easy enough for beginners but looks and tastes like something you’d find at a fancy café. If you love showing off a gorgeous dessert, this one’s a winner for your holiday table or Instagram feed.

View More No-Bake Cheesecake Recipes