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Easy No-Bake Biscoff Cheesecake

A tempting slice of biscoff cheesecake with a thick crust, caramel drizzle, and cookie topping on a white plate.
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Make this rich, creamy, no-bake Biscoff cheesecake with a crunchy cookie crust. This simple dessert delivers big cookie butter flavor without turning on the oven, making it perfect for parties or quick treats.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs (for the crust)
  • 6 tablespoons unsalted butter, melted (for the crust)
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup Biscoff cookie butter, slightly warmed
  • 1 cup heavy whipping cream, cold
  • 1/2 cup Biscoff cookie butter, melted (for topping)

Instructions

  1. Prepare the crust: Mix the Biscoff cookie crumbs and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until just combined.
  3. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Add the slightly warmed Biscoff cookie butter to the cream cheese mixture and fold until the batter is uniform in color and texture. Do not overmix.
  5. Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula.
  6. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, until completely set.
  7. Before serving, drizzle the remaining 1/2 cup of melted Biscoff cookie butter over the top of the cheesecake. You can use a knife to create a light swirl pattern if desired.
  8. Release the springform sides and slice to serve this ultimate cheesecake recipe.

Notes

  • For the easiest crust, pulse whole Biscoff cookies in a food processor until fine crumbs form.
  • If you want a salted caramel swirl, mix 1/4 cup of salted caramel sauce into the filling before folding in the whipped cream.
  • Make sure your cream cheese is fully softened to avoid lumps in your creamy dessert.

Nutrition

Find it online: https://miameal.com/biscoff-cheesecake-easy-no-bake-recipe/