Biscoff Cheesecake (Easy No-Bake Recipe)

I love how simple yet decadent this Biscoff Cheesecake is. It’s rich, creamy, and full of caramelized Biscoff flavor. If you’re looking for a no-bake dessert that impresses with every bite, this is it!

A Dreamy No-Bake Dessert

Biscoff cheesecake is truly one of my all-time favorites. It’s rich, creamy, and packed with the irresistible flavor of caramelized Biscoff cookies.

Sometimes, I make it as a special treat for my husband’s birthday, and every single time, it’s a hit. He loves it just as much as I do, and it has become a tradition in our home. There’s something so satisfying about creating a dessert that’s indulgent yet so simple to prepare.

Just one look at the picture of this Biscoff cheesecake, and you’ll already know you’re in for a treat.

The layers of cookie crust, creamy cheesecake, and smooth Biscoff spread topping are pure perfection.

But what’s even better is how surprisingly easy it is to make! With just a handful of ingredients and a few simple steps, you’ll have a dessert that looks and tastes like it came from a bakery.

Trust me, once you try this recipe, it’ll quickly become one of your go-to favorites too.

What is Biscoff Cheesecake?

Biscoff Cheesecake is a luscious no-bake cheesecake featuring crushed Biscoff cookies as the crust, a creamy cheesecake filling blended with Biscoff spread, and a rich, glossy topping made of melted Biscoff spread.

Every layer of this cheesecake highlights the warm, spiced flavors of Biscoff cookies, making it a perfect dessert for fans of this beloved treat.

Why You‘ll Love This Recipe

• No oven required: Perfect for hot days or when you’re short on time.
• Packed with Biscoff flavor: Every bite is a dreamy mix of cookies, cream, and caramelized goodness.
• Easy to follow: Straightforward steps make it accessible even for beginners.
• Beautiful presentation: The cookie-lined sides and smooth Biscoff topping are stunning for any gathering.

Ingredients

• 140g crushed Biscoff cookies (90g for the crust, 30g for the cheesecake filling, 20g for decoration)
• 13 whole Biscoff cookies
• 45g unsalted butter
• 200g cream cheese
• 30g granulated sugar
• 200g Biscoff spread (50g for the cheesecake filling, 150g for the topping)
• 250g heavy whipping cream
• 30g hot milk
• 10g gelatin sheets
• 6-inch cake mold

Instructions

1. Prepare the Crust

1. Melt 45g butter by placing it in a bowl over hot water or microwaving on low heat until fully liquefied.
2. Combine the melted butter with 90g of crushed Biscoff cookies in a bowl. Stir until all the crumbs are coated in butter.
3. Arrange 13 whole Biscoff cookies along the inner sides of the 6-inch cake mold, standing them upright.
4. Press the buttered cookie crumbs firmly and evenly into the base of the mold using a silicone spatula or the end of a rolling pin. Refrigerate to set.

2. Make the Cheesecake Filling

1. Allow 200g cream cheese to soften at room temperature. Once softened, add 30g sugar and mix until smooth and lump-free using a silicone spatula.
2. Stir in 50g Biscoff spread until fully combined and set aside.
3. Whip 250g heavy whipping cream with an electric mixer at medium-low speed until soft peaks form (60% whipped). The cream should hold faint lines but still be slightly runny. Avoid overwhipping.
4. Gently fold the whipped cream into the cream cheese mixture in batches, mixing until smooth and fully combined.

3. Prepare and Combine the Gelatin Mixture

1. Soak 10g gelatin sheets in cold water for 5–10 minutes until softened.
2. Remove the softened gelatin, squeeze out excess water, and dissolve it in 30g hot milk. Stir until smooth.
3. Pour the gelatin mixture into the cream cheese filling and mix quickly with a spatula to ensure even incorporation.
4. Add 30g crushed Biscoff cookies and fold gently until evenly distributed.
5. Pour the cheesecake filling over the prepared crust. Smooth the surface with a spatula.
6. Gently tap the mold on the counter to release air bubbles. Refrigerate for 2 hours until set.

4. Make the Topping and Decorate

1. Heat 150g Biscoff spread by placing it in a bowl over warm water (50–60°C), stirring until smooth and pourable.
2. Pour the melted spread over the cheesecake, letting it cover the surface evenly for a glossy finish.
3. Chill the cheesecake in the fridge for another 2 hours to allow the topping to set.
4. Once fully set, remove the cheesecake from the mold and sprinkle 20g crushed Biscoff cookies on top for decoration.

Frequently Asked Questions

1. Can I use powdered gelatin instead of gelatin sheets?
   Yes, you can substitute gelatin sheets with powdered gelatin. Use 10g of powdered gelatin, bloom it in 30g cold water, and then dissolve it in the hot milk before incorporating it into the cheesecake filling.
2. How long can I store this cheesecake?
   Store the cheesecake in the refrigerator for up to 3–4 days. Cover it with plastic wrap or place it in an airtight container to keep it fresh.
3. Can I freeze the cheesecake?
   Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 1 month. Allow it to thaw in the refrigerator before serving.
4. Can I use a larger or smaller mold?
   If using a different-sized mold, adjust the quantities of the ingredients proportionally. A larger mold may result in a thinner cake, while a smaller one may produce a taller cake.
   

   Print Recipe

   No-Bake Biscoff Cheesecake You’ll Love

   I love how simple yet decadent this Biscoff Cheesecake is. It's rich, creamy, and full of caramelized Biscoff flavor. If you're looking for a no-bake dessert that impresses with every bite, this is it!

   Prep Time40 mins

   Course: Dessert

   Cuisine: American

   Servings: 6

   Ingredients

   • 140 g crushed Biscoff cookies 90g for the crust, 30g for the cheesecake filling, 20g for decoration
   • 13 whole Biscoff cookies
   • 45 g unsalted butter
   • 200 g cream cheese
   • 30 g granulated sugar
   • 200 g Biscoff spread 50g for the cheesecake filling, 150g for the topping
   • 250 g heavy whipping cream
   • 30 g hot milk
   • 10 g gelatin sheets
   • 6- inch cake mold

   Instructions

   Prepare the Crust

   • Melt 45g butter by placing it in a bowl over hot water or microwaving on low heat until fully liquefied.
   • Combine the melted butter with 90g of crushed Biscoff cookies in a bowl. Stir until all the crumbs are coated in butter.
   • Arrange 13 whole Biscoff cookies along the inner sides of the 6-inch cake mold, standing them upright.
   • Press the buttered cookie crumbs firmly and evenly into the base of the mold using a silicone spatula or the end of a rolling pin. Refrigerate to set.

   Make the Cheesecake Filling

   • Allow 200g cream cheese to soften at room temperature. Once softened, add 30g sugar and mix until smooth and lump-free using a silicone spatula.
   • Stir in 50g Biscoff spread until fully combined and set aside.
   • Whip 250g heavy whipping cream with an electric mixer at medium-low speed until soft peaks form (60% whipped). The cream should hold faint lines but still be slightly runny. Avoid overwhipping.
   • Gently fold the whipped cream into the cream cheese mixture in batches, mixing until smooth and fully combined.

   Prepare and Combine the Gelatin Mixture

   • Soak 10g gelatin sheets in cold water for 5–10 minutes until softened.
   • Remove the softened gelatin, squeeze out excess water, and dissolve it in 30g hot milk. Stir until smooth.
   • Pour the gelatin mixture into the cream cheese filling and mix quickly with a spatula to ensure even incorporation.
   • Add 30g crushed Biscoff cookies and fold gently until evenly distributed.
   • Pour the cheesecake filling over the prepared crust. Smooth the surface with a spatula.
   • Gently tap the mold on the counter to release air bubbles. Refrigerate for 2 hours until set.

   Make the Topping and Decorate

   • Heat 150g Biscoff spread by placing it in a bowl over warm water (50–60°C), stirring until smooth and pourable.
   • Pour the melted spread over the cheesecake, letting it cover the surface evenly for a glossy finish.
   • Chill the cheesecake in the fridge for another 2 hours to allow the topping to set.
   • Once fully set, remove the cheesecake from the mold and sprinkle 20g crushed Biscoff cookies on top for decoration.