No-Bake Biscoff Cheesecake Recipe

If you’re a fan of creamy cheesecakes and the irresistible flavor of Biscoff cookies, this No-Bake Biscoff Cheesecake is the perfect dessert for you. Rich, velvety, and loaded with cookie butter goodness, this recipe is indulgent without being overly complicated. Plus, since it’s no-bake, there’s no need to heat up your oven — making it ideal for warmer days or quick dessert prep.

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⭐ Why You’ll Love This Recipe

• No oven required: Perfect for hot days or busy schedules.
• Full of Biscoff flavor: Uses both Lotus Biscoff cookies and cookie butter spread.
• Make-ahead friendly: Perfect for parties, holidays, or just a sweet treat after dinner.
• Creamy and rich: A luxurious texture that melts in your mouth.

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📝 Ingredients

For the crust:

• 250g (about 2 cups) Lotus Biscoff biscuits, crushed
• 100g (7 tbsp) unsalted butter, melted

For the filling:

• 500g (2 cups) cream cheese, softened (use full-fat for best results)
• 100g (1/2 cup) powdered sugar
• 1 tsp vanilla extract
• 200g (about 3/4 cup) Lotus Biscoff cookie butter spread
• 300ml (1¼ cups) heavy cream, cold

For the topping:

• 3–4 tbsp Biscoff spread, melted
• Extra crushed Biscoff biscuits for garnish
• Optional: whipped cream or cookie halves for decoration

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🍰 Instructions

1. Make the Crust

1. Place the Biscoff cookies in a food processor and blitz until you get fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin.
2. Mix the crumbs with the melted butter until well combined.
3. Press the mixture into the base of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact it tightly and evenly.
4. Place in the refrigerator to set while you prepare the filling.

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2. Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese, powdered sugar, vanilla, and Biscoff spread together until smooth and creamy.
2. In a separate bowl, whip the cold heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the Biscoff mixture in 2-3 additions, being careful not to deflate it.
4. Pour the filling over the chilled crust and smooth out the top with a spatula.
5. Cover and refrigerate for at least 6 hours (preferably overnight) to allow it to set properly.

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3. Add the Topping

1. Once set, gently remove the cheesecake from the pan.
2. Melt a few tablespoons of Biscoff spread in the microwave for 20–30 seconds, then pour or drizzle it over the top of the cheesecake.
3. Garnish with crushed Biscoff cookies, whipped cream, or cookie halves as desired.

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🕒 Storage Tips

• Fridge: Store covered in the refrigerator for up to 4–5 days.
• Freezer: You can freeze the cheesecake (without toppings) for up to 1 month. Thaw overnight in the fridge before serving.

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👩‍🍳 Tips for Success

• Use full-fat cream cheese for a rich and stable filling.
• Make sure the cream is cold before whipping — it’ll whip faster and hold better.
• For ultra-smooth texture, room temperature cream cheese is key.
• Don’t skip the chilling time! This ensures the cheesecake sets and slices cleanly.

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🧁 Variations

• Chocolate drizzle: Add melted chocolate or ganache for extra indulgence.
• Nutty twist: Add a layer of chopped hazelnuts or almonds between the crust and filling.
• Mini cheesecakes: Use a muffin tin lined with cupcake liners for individual servings.

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🍽️ Perfect for Every Occasion

Whether it’s a birthday, dinner party, or casual weekend treat, this no-bake Biscoff cheesecake is guaranteed to impress. Its rich flavor, easy preparation, and crowd-pleasing look make it a standout dessert every time.

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📌 Final Thoughts

This No-Bake Biscoff Cheesecake is every cookie lover’s dream come true. With a buttery Biscoff crust, creamy filling, and a luscious cookie butter topping, it’s a sweet symphony of textures and flavors. No oven, no stress — just pure indulgence.

❓FAQs