Easy No-Bake Biscoff Cheesecake

With a crunchy base and a creamy Biscoff flavored filling, this no-bake Biscoff cheesecake is every dessert lover’s dream.

Got an incurable love for everything Biscoff? Obsessed with the biscuits and spread and everything else? You’ve got to give this easy no-bake Biscoff cheesecake recipe a shot. It is surprisingly easy to make, and you’ll need just a few ingredients to put it together.

And the best part is, it looks so fancy, you might want to whip it up again and again for guests and everyone else.

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Ingredients For the Recipe
Kitchen Tools Needed
How to Make the No-Bake Biscoff Cheesecake
Frequently Asked Questions
Tips to Make the No-Bake Biscoff Cheesecake
Recipe
Discussion

Ready to try it out? Scroll down to know more about it before you do.

Ingredients For the Recipe

You’ll need three sets of ingredients to make the no-bake Biscoff cheesecake.

For the crust:

1 ½ cups Biscoff or caramel cookie crumbs
3 tablespoon unsalted butter, melted

For the filling:

1 - 8oz package cream cheese, softened
⅔ cups Biscoff spread
1 teaspoon pure vanilla extract
1 - 8 oz whipped topping

For garnish:

Whipped cream (optional)
Cookie crumbs (optional)

Kitchen Tools Needed

How to Make the No-Bake Biscoff Cheesecake

Once you have all your ingredients and kitchen tools ready, here’s what you need to do to make the cheesecake from scratch.

In a medium bowl mix the crumbs and the melted butter.

Divide the mixture into serving cups.

mix cream cheese, biscoff spread and vanilla in a bowl and mix well

In another bowl, mix the cream cheese and the Biscoff spread. Add vanilla and continue mixing.

Add the whipped topping and stir until everything is combined.

pour the mixture onto the base layer in the glass

Pour from the mixture in the glasses with a spoon or piping bag.

decorate it with heavy cream and cookie crums

Decorate with whipped cream and cookie crumbs on top.

No-Bake Biscoff Cheesecake ready to enjoy

Serve immediately or leave it in the fridge for a while then serve.

Frequently Asked Questions

Can I Use Any Other Cookies For the Crust?

You definitely can. Typically, no-bake cheesecakes use a simple crust made with crushed graham crackers and melted butter, but this recipe in specific uses Lotus Biscoff cookies for that additional Biscoff flavor.
If you don’t want to use those cookies, you could use any crushed digestive biscuits or Oreos.

Why Doesn’t My Cheesecake Set?

This one’s one of the most common no-bake cheesecake failures, and that usually happens when the cream cheese is either a low-fat version or just not right for the recipe. Philadelphia is hands down the best stable cream cheese you can use for your no-bake cheesecakes- it creams well, and has the smooth, creamy texture too.
If you don’t have Philadelphia cream cheese, or just want to use another brand, you could do that too. To help stabilize the cake, you might want to a mixture of unflavored gelatin into it.
And of course, refrigerating the cheesecake is the best way to get it to firm up. Overnight refrigeration is ideal, but not a must. If you’re looking to get the cheesecake to firm up quickly, you can also pop it in the freezer for a few minutes.

What Else Can I Add?

This easy cheesecake is loaded with the flavor of Biscoff cookies, and while sticking to the simple recipe is great, you can still experiment and try out different flavor and ingredient additions.
For example, you could use a crust made of crushed Oreo cookies and top the cheesecake with a drizzle of chocolate sauce for some chocolate flavor.
If that’s not your thing, you can drizzle some caramel sauce on the top, right before you serve, and throw on some sea salt flakes to get a nice, balanced Biscoff and caramel flavored cheesecake.

How to Store the Leftovers?

Remember that your cheesecake should always be refrigerated for it to hold its shape. If you have some leftovers, you can transfer them to an airtight container or cover them with a lid or some cling wrap before you refrigerate them. This will help keep them fresh and prevent them from picking up any refrigerator smells.
Your leftover no-bake Biscoff cheesecake can be refrigerated for up to 7 days. If you want it to last longer than that, you can also freeze it for up to 2 months.

Tips to Make the No-Bake Biscoff Cheesecake

Think you’ve got the recipe all covered? You might want to keep these additional tips and tricks in mind to make sure you nail the recipe.

While layering the crumbs to make the crust, pack it well with the back of a spoon, but keep in mind not to overdo it, as it could cause the crust to become hard instead of crumbly- the way it is supposed to be.
While this cheesecake is best served in individual small dessert cups or jars, you can also use the entire thing and layer it up in a springform pan, and then cut out the individual slices and serve, if that’s what you prefer.
To help the crust get to the perfect texture, let it set in the refrigerator for a few minutes and then layer the cheesecake mixture on it.
6-8 hours of refrigeration is an absolute must to get the no-bake cheesecake to firm up even better- refrigerate it overnight. If you’re making this on a time crunch and still want it to be firm and nice, you can pop it into the freezer for 30-40 minutes or until it has the right texture.
Make sure the cream cheese is at room temperature before you combine it with the other ingredients. This will ensure that the mixture is smooth and creamy, just the way you want it.
If you want to enjoy a little crumbly texture into the cheesecake, you can add some crushed Biscoff biscuits into the mixture as well.
If you don’t want to top it with heavy cream, you can simply drizzle a bit of the Biscoff spread on it, and sprinkle some Biscoff crumbs on the top.

No-Bake Biscoff Cheesecake with some hazelnuts

Enjoyed this no-bake Biscoff cheesecake? Want to try out some more such easy recipes that you can replicate in your kitchen? Here are a few you might want to check these out.

Recipe

Yield: 6 Servings