No Bake Biscoff Cheesecake is a thick and creamy cookie butter filled cheesecake on a Biscoff cookie crust topped with melted Biscoff spread and crushed Biscoff cookies.

I told you I was on a Biscoff or cookie butter kick in my Fudgy Biscoff Brownies post!

Well here we are!

Slice of cheesecake covered in Biscoff spread and cookies.

No Bake Biscoff Cheesecake on a white plate.

We have a thing of beauty! And its not bake!

The cheesecake is the base of all my no bake cheesecakes like my KitKat Cheesecake and my Caramilk Cheesecake. However a few changes are key to ensure we get the lovely spiced flavours of the Biscoff spread and Biscoff cookie flavours

Slice of Biscoff Cheesecake covered in cookie butter.

Biscoff cookies and cookie butter topped cheesecake slice.

The Cheesecake

To execute the cheesecake, there are few tips to ensure a perfect outcome.

Ensure the cream cheese is the full fat kind and at room temperature. Using low fat cream cheese will result in an unset cheesecake and if you don’t have the cream cheese soft, it will be lumpy.
The cream you use is a whipping cream. So heavy cream, double cream or whipping cream. Whatever it may be called in your country. (If you're from New Zealand just our one of a kind, regular and, dear I say, the best cream is perfect).

Slices of cookie butter cheesecake on a white plate.

I hope you enjoy this No Bake Biscoff Cheesecake and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!

Print Recipe

5 from 6 votes

No Bake Biscoff Cheesecake

No Bake Biscoff Cheesecake is a thick and cheesecake cookie butter filled cheesecake on a Biscoff cookie crust topped with melted Biscoff spread and crushed Biscoff cookies.

Prep Time30

Chilling;4

Total Time4 30

Course: Dessert, Snack

Cuisine: American

Servings: Pieces

Calories: 373kcal

Author: Emma Burton

Ingredients

Base;

▢ 3 Cups Biscoff Cookies*, Crushed (300g)
▢ ⅓ Cup Butter, Melted (75g)

Cheesecake;

▢ 3 Cups Cream Cheese, Room Temperature (750g)
▢ 1 Cup Whipping Cream
▢ ½ Cup Icing Sugar (60g)
▢ 1 teaspoon Vanilla Extract
▢ 1 Cup Biscoff Spread (250g)

Optional Decorating;

▢ ¼ Cup Biscoff Spread, Melted (62g)
▢ 10 Biscoff Biscuits, Crushed

Metric - US Conventional

Instructions

Base;

Line and grease a 22cm round springform pan or cake tin with a loose bottom and set aside.
Alternatively use a 9"x9" rectangle baking pan.
Crush the Biscoff cookies and mix with the melted butter.
Press into the base of the prepared pan. and place in the fridge while you make your cheesecake filling.

Cheesecake;

Beat the softened cream cheese until no lumps remain.
Beat in the icing sugar, vanilla extract and biscoff spread and beat until smooth.
Add in the cream and beat until the mixture becomes creamy and slightly stiff.
Pour the mixture over the crust and spread into an even layer.
Allow to set for at least four hours but it tastes better if it has rested overnight.
Before serving, decorate with a Biscoff spread drizzle and crushed Biscoff cookies.