Biscoff Cheesecake

5 from 2 votes
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This No-Bake Biscoff Cheesecake requires only a few ingredients, and is the perfect foolproof dessert that requires absolutely no skill in the baking department. It’s rich, creamy and only takes about 30 minutes to whip together. 

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What is biscoff?

Biscoff cookies are are a thin shortbread cookie with hints of cinnamon, caramel, nutmeg, cloves, and all spice. These little cookies pair perfectly with a morning cup of coffee or tea, but can also be used in a variety of desserts such as cakes, cookies and cheesecake.

Reasons to make this dessert

  • A no bake dessert that can be whipped together in under 30 minutes.
  • Rich, creamy and super flavourful.
  • A fool proof recipe that requires absolutely no baking skills to make.
  • The perfect make-ahead dessert that works well for any get-together.
  • Easy to make as it requires only a few simple ingreidents.


  • Lotus biscoff cookies
  • Lotus biscoff cookie spread
  • Butter
  • Cream cheese
  • Powdered sugar
  • Heavy cream
  • Vanilla
  • White sugar

Looking for more dessert recipes?

Take a look at a few of my personal favs down below:

Substitutions & FAQ’s

How do I store the leftovers?
This Biscoff Cheesecake can be stored in your fridge for up to 4 days. Be sure to store it in an airtight container or cover it with plastic wrap.

Can I freeze my Biscoff Cheesecake?
You sure can! I recommend letting the cheesecake set in the fridge for at least 6 hours before adding it to the freezer.

Can I freeze just a few slices?
Yes! Wrap the leftover slices gently with plastic wrap, followed by foil and freeze for up to 3 months. When you want a slice, let it sit on the counter for 3-4 hours until thawed. Alternatively, add the slice(s) to your fridge and let it defrost overnight.

Heavy cream: feel free to buy your whipped cream if you don’t feel like making it! Alternitively, you can use cool whip is replace of the whipped cream which is really delicious.

Lotus biscoff cookie spread: if you can’t find this particular one, any store-bought cookie spread will work.

Watch the recipe video

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5 from 2 votes

Biscoff Cheesecake

This No-Bake Biscoff Cheesecake requires only a few ingredients, and is the perfect foolproof dessert that requires absolutely no skill in the baking department. It's rich, creamy and only takes about 30 minutes to whip together. I hope you love this one as much as we all do!
Prep: 30 minutes
Servings: 6 people


  • 1 8 x 1.5 inch round baking pan
  • hand mixer


  • 250 grams biscoff cookies (1 cup), blended fine
  • 250 grams full fat cream cheese (1 cup), room temperature
  • 4 tbsp melted butter
  • 1 cup heavy cream, 33%
  • 1/2 cup biscoff cookie spread
  • 1/2 cup powdered sugar
  • 1.5 tsp sugar
  • 1/2 tsp vanilla
  • caramel drizzle, optional for topping
  • extra cookie crumbs, optional for topping


  • Add your biscoff cookies to a blender and pulse until you achieve a fine crumb.
  • Add the blended cookies into a small bowl, along with your melted butter.
    Using your hands, combine the cookies and the butter until it looks and feels like wet sand.
  • Add your cookie crumbs to your baking dish (preferably an 8 x 1.5 inch round pan) but something similar in size will also work.
  • Using a large spoon press the cookies down, creating an even layer in your pan.
  • Cover with plastic wrap and refrigerate while you make your filling.
  • To a medium sized bowl add your cream cheese and blend until smooth. Add your powdered sugar and biscoff cookie spread and mix again until you reach a smooth consistency.
  • To a separate medium sized bowl, add your heavy cream, vanilla and sugar. Mix on medium/high speed until it thickens and starts to form peaks. About 4 minutes.
  • Add 3/4 cup of whipped cream to the cream cheese mixture and lightly mix together one last time.
    *Save the last bit of whipped cream to top the cheesecake with.
  • Add the cream cheese mixture to the cheesecake crust and spread evenly.
    Top with the remaining whipped cream and spread.
  • Drizzle with caramel and cookie crumbles.
  • Cover with plastic wrap and let sit in the fridge ideally overnight or for at least 5-6 hours.
  • Using a sharp knife, slice, serve and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 6 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating


  1. 5 stars
    I am probably the worst baker on the planet and I have made this at least five times since Christmas for family and friends. Everyone LOVES it! It’s so easy, delicious and unique. I love it!