Exquisitely creamy no-bake cheesecake infused with the caramelized sweetness of Biscoff cookie butter, nestled in a Biscoff cookie crust, and topped with even more creamy Biscoff cookie butter!
Happy Belated New Year, y’all!
It’s 2026, and what better way to kick off the New Year, than to unveil something grand?
Or should I say, SCRUMPTIOUSLY grand…
Why You’ll Love This Biscoff Cheesecake
THREE Times the Biscoff: With a buttery Biscoff cookie crust, cookie butter filling, and a generous slathering of creamy cookie butter on top, this cheesecake contains a triple dose of Biscoff deliciousness!
Lighter Cheesecake: Since this cheesecake is a no-bake filling, it’s much lighter and less dense than your traditional New York-style cheesecake.
Easy to Make AND Make Ahead: This cheesecake requires very few ingredients, and it’s also the perfect make-ahead dessert since it requires at least 8 hours of chill time. It’s also mostly no-bake since the only part that requires baking is the crust. You definitely have the option of not baking the crust, however I prefer baking to prevent the crust from getting soggy. It also makes it extra crisp!
How to Make No-Bake Biscoff Cheesecake
Start with the Crust: You’ll need 2 and 1/2 cups of Biscoff cookie crumbs for the crust, which is about 34 Biscoff cookies. Either crush them finely in a food processor, or place them in a large ziplock bag, seal it, and bulldoze them with a rolling pin. Toss the crumbs with 3 Tablespoons of brown sugar and 4 Tablespoons of melted butter until the crumbs are evenly moistened. Pour the crumb mixture into a greased 9-inch springform pan, and evenly press along the bottom and up the sides of the pan. Bake in the oven at 350ºF for 10 minutes. Cool completely.
Tip: To get an even crust, after pouring crumb mixture into the pan, gently shake the pan to evenly distribute the crumb mixture along the bottom of the pan. Starting from the center, use a flat bottom glass or metal measuring cup to press down on the crumb mixture. Gradually work your way outward until you reach the sides of the pan, which is when you’ll then press the crumb mixture against the sides. You can also grease the bottom of the glass with butter or nonstick cooking spray, but I’ve found that there’s enough butter in the crust mixture to prevent it from sticking.
Make the Filling: Whip 1 cup of heavy cream in the chilled bowl of a stand mixer fitted with the whisk attachment. Once it reaches stiff peaks, transfer the whipped cream to a separate bowl and keep in the refrigerator. Return the bowl to the mixer (no need to wash it), switch the whisk attachment out for the paddle attachment, and beat three 8-ounce packages (24 ounces) of cream cheese until smooth and creamy. To prevent over-mixing, make sure the cream cheese is room temperature.
Add 1 cup of creamy cookie butter, beating until smooth. Then add 3/4 cup of powdered sugar, 1 teaspoon of vanilla, and 1/2 teaspoon of salt. Beat everything together until completely incorporated. Since the filling will be rather thick, lighten it up by mixing in about a cup of the whipped cream. Once combined, remove the bowl from the mixer and fold in the rest of the whipped cream.
Tip: Make sure to use a rubber spatula to scrape down the sides and bottom of the bowl whenever ingredients are added. This is absolutely essential as it ensures a smoother filling and reduces the amount of mixing needed, thus creating a lighter filling.
Chill the Cheesecake: Pour the filling into the completely cooled crust, using an offset spatula or butterknife to smooth out the top. Chill the cheesecake in the refrigerator for at least 8 hours, or overnight.
Finish the Cheesecake: Loosen the sides of the springform pan by sliding a thin metal spatula between the crust and the pan. Make sure to go all the way around the pan to prevent any crust from sticking to the pan. Unlatch the pan, remove the springform ring, and use a thin spatula to loosen the bottom of the pan from the cheesecake. Gently slide the cheesecake onto a serving dish or platter.
Warm 1/3 cup of creamy cookie butter in the microwave for about 30 seconds. Pour it on top of the cheesecake, using an offset spatula or butterknife to spread the cookie butter evenly over the cheesecake. Pipe whipped cream along the border of the cheesecake, then insert Biscoff cookies into the whipped cream.
No-Bake Biscoff Cheesecake
Ingredients
Biscoff Cookie Crust:
- 2 ½ cups crushed Biscoff cookies (about 34 Biscoff cookies)
- 3 Tablespoons brown sugar
- 4 Tablespoons butter, melted
Biscoff Filling:
- 1 cup heavy cream
- 24 ounces cream cheese, softened to room temperature
- 1 cup Biscoff cookie butter
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
For Decorating:
- ⅓ cup Biscoff cookie butter (warmed for 30 seconds in microwave)
- Freshly-whipped cream
- Biscoff Cookies
Instructions
Make the Crust:
- Preaheat the oven to 350ºF.
- Using a fork, toss the cookie crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and cool completely.
Make the Filling:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and keep in the refrigerator.
- Switch whisk attachment out for the paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the cookie butter, beating until smooth. Then add the sugar, vanilla and salt, and continue beating until incorporated. Add one cup of the whipped cream, beating until combined. Fold in the rest of the whipped cream until just combined.
- Pour filling into the crust, smoothing the surface with an offset spatula or a butterknife. Cover and refrigerate for at least 8 hours, preferably overnight.
- Use a thin spatula to loosen the sides of the pan. Remove springform pan ring, and loosen the bottom of the cheesecake to slide it onto a serving dish. Pour warmed cookie butter on top of the cheesecake, spreading evenly. Pipe whipped cream along the border of the cheesecake, and decorate with Biscoff cookies. Serve and enjoy!