Biscoff No-Bake Cheesecake

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Biscoff No-Bake Cheesecake

Course Dessert


For the Filling:

  • 2 packages 8 ounces each cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 jar 14.1 ounces Biscoff Cookie Butter
  • 2 cups heavy cream divided

For the Crust & Topping:

  • 2 packages 8.8 ounces each Biscoff cookies
  • 10 tablespoons melted butter
  • 1 jar 14.1 ounces Biscoff Cookie Butter



  • Line the bottom of an 8.5” springform pan with parchment paper. Set aside.

Making the Filling:

  • In a mixing bowl, blend cream cheese, sugar, and cookie butter until smooth.
  • In a separate bowl, whip 1 1/2 cups of heavy cream until soft peaks form.
  • Gently fold the whipped cream into the biscoff mixture.
  • Set the filling in the fridge while you work on the crust.
  • Keep the remaining 1/2 cup of whipped cream in the fridge or freezer for 6 hours; it will be used for the frosting.

Making the Crust:

  • Crush 1 1/2 packages of Biscoff cookies in a blender.
  • Combine the crushed cookies with melted butter. Save the other half of the cookie package for the topping.


  • Press the cookie crust evenly onto the bottom of the springform pan. Pour in the biscoff filling and refrigerate for 6 hours to set.
  • Combine 1/2 cup of Biscoff cookie butter with the remaining whipped cream, beating until fluffy. This will be your frosting for piping around the cheesecake. Refrigerate while you melt the other half of the cookie butter in a microwave-safe bowl for 20 seconds.
  • Pour the melted cookie butter onto the center of the cake. Take the frosting out of the fridge and pipe around the cake. Crush extra cookies on top, and voilà—enjoy! Feel free to add more whipped cream on top if you desire.

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