This Biscoff No Bake Cheesecake is rich, creamy, and totally foolproof. No oven, no fancy skills, and no stress. Just a few simple ingredients and about 30 minutes of prep stand between you and this wildly delicious dessert. Whether you’re hosting a dinner party or just want to treat your craving for no bake cheesecake recipes, this one delivers every time.

When I first made this Biscoff Cheesecake, it instantly became a favourite. There’s something about the spiced cookie crust and creamy filling that feels both nostalgic and indulgent. It’s simple enough for beginners, yet impressive enough to make people think you’ve been in the kitchen all day (Spoiler: you haven’t been!). I love how no-bake desserts like this one give you all the goods with minimal effort. If you’re into easy sweets, you’ll probably also love my Chex Mix Puppy Chow or my Raspberry Lemon Loaf with Cream Cheese Frosting.

😍 Why You’ll Love This Biscoff No Bake Cheesecake

Quick and easy: no oven needed; just a few simple steps and chill time.
Foolproof recipe: even beginners can pull this off with bakery-style results.
Rich and creamy: the perfect balance of spiced cookie crust and velvety cheesecake filling.
Crowd-pleaser: ideal for holidays, dinner parties, or when you just want to impress.
Make-ahead magic: prepare ti the night before and let the fridge do the work.

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.

🍰 Ingredients You’ll Need To Make This Moist Apple Cake

Biscoff cookies: blended into fine crumbs to form the buttery, spiced crust that sets the tone for the whole cheesecake.
Butter: melted and mixed with the cookie crumbs to create a firm, flavourful base.
Cream cheese: the star of the filling; use full-fat at room temp for a smooth, creamy texture.
Biscoff cookie spread: adds extra sweetness and that signature caramelized spice flavour throughout the filling.

Powdered sugar: sweetens the cheesecake mixture.
Heavy cream: whipped to stiff peaks, then folded in for a light, airy filling.
White sugar: helps stabilise the whipped cream and adds a touch of sweetness.
Vanilla extract: rounds out the flavours with a warm, aromatic note.
Caramel drizzle: for an indulgent finishing touch.
Extra cookie crumbs: sprinkle on top for crunch and presentation.

✔ How To Make This Biscoff No Bake Cheesecake Recipe

To make this Biscoff No Bake Cheesecake recipe, crush your Biscoff cookies into fine crumbs using a food processor or blender. You’re looking for a sandy texture; no big chunks.

Next, pour in the melted butter and stir until the mixture looks like wet sand. Press this firmly into the bottom of an 8-inch round pan, spreading it out evenly to form the crust. Cover with plastic wrap and place in the fridge while you make the filling.

In a medium bowl, beat the cream cheese until smooth and lump-free. Add the powdered sugar and Biscoff spread, and continue mixing until fully combined and creamy.

In a separate bowl, whip the heavy cream with the vanilla and sugar on medium-high speed until stiff peaks form, about 4 minutes. Now, fold about ¾ of the whipped cream into the cream cheese mixture. Do this gently so the filly stays light and fluffy.

Spread the cheesecake filling over the chilled crust, smoothing it out with a spatula. Top with the remaining whipped cream, then drizzle with caramel and sprinkle with crushed cookies.

Finally, cover the pan with plastic wrap and let it chill in the fridge for at least 5-6 hours, or overnight for best results. Slice with a sharp knife, serve cold, and enjoy!

🗒 Variations

Chocolate lover? Drizzle melted chocolate over the top before serving.

🗒 Substitutions

Whipped cream: feel free to buy your whipped cream if you don’t feel like making it! Alternatively, you can use cool whip in place of the whipped cream.
Lotus biscoff cookie spread: if you can’t find this specific one, any store-bought cookie spread will work.
Butter: Use a vegan butter if needed.
Cream cheese: dairy-free cream cheese alternatives will also work, though the texture may be slightly softer.

🤔 FAQ’S

🍴 Leftovers? Lucky you.

Store any leftover cheesecake in the fridge, covered or in an airtight container, for up to 4 days. Want to freeze it? Let the cheesecake set in the fridge for at least 6 hours first, then wrap the whole cake (or individual slices) tightly in plastic wrap followed by foil. Freeze for up to 3 months. When the craving hits, thaw slices in the fridge overnight, or let them rest on the counter for 3-4 hours before digging in.

👩🏻‍🍳 Hungry For More? 

If you enjoyed my Biscoff No Bake Cheesecake, take a peek at a few of my personal favourite desserts down below you’ll likely love: 

• Chocolate Zucchini Bread
• Blueberry Lemon Muffins
• Morning Glory Muffins
• Raspberry Lemon Loaf
• Pumpkin Banana Bread
• Easy Apple Cake

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.