Ever wondered if you could create a restaurant-quality dessert without even turning on your oven? The velvety texture of cheesecake combined with the distinctive caramelized spice of Biscoff cookies creates a match made in dessert heaven that requires zero baking skills.
This No-Bake Biscoff Cheesecake has become my most requested dessert recipe, combining the iconic spiced cookie flavor with a silky cream cheese filling. The contrast between the crunchy cookie base and the smooth cheesecake layer creates an irresistible texture that will impress even the most discerning dessert connoisseurs.
Ingredients List
For the Base:
- 250g Biscoff cookies (approximately 2 packages)
- 80g unsalted butter, melted
- 1 tablespoon brown sugar (optional, for extra sweetness)
For the Filling:
- 500g full-fat cream cheese, room temperature
- 250g Biscoff spread (smooth variety works best)
- 100g powdered sugar, sifted
- 1 teaspoon vanilla extract
- 300ml heavy whipping cream
- 2 tablespoons lemon juice
For the Topping:
- 100g Biscoff spread, slightly warmed
- 6-8 Biscoff cookies, crushed or whole for decoration
- Whipped cream (optional)
Substitution options: For a lighter version, use light cream cheese and Greek yogurt instead of some heavy cream. Digestive biscuits can replace Biscoff cookies in the base if needed, though you’ll lose some of the signature flavor.
Timing
- Preparation time: 30 minutes
- Chilling time: Minimum 6 hours (preferably overnight)
- Total time: 6.5 hours (including chilling)
This No-Bake Biscoff Cheesecake requires significantly less active time than traditional baked cheesecakes, saving you approximately 45 minutes of preparation and eliminating the 1-hour baking time altogether. The hands-on portion takes just half an hour!
Step-by-Step Instructions
Step 1: Prepare Your Equipment
Line the base and sides of a 9-inch (23cm) springform pan with parchment paper. This crucial step ensures your cheesecake will release easily when serving. Make sure the paper extends slightly above the rim for the cleanest removal.
Step 2: Create the Cookie Base
- Place the Biscoff cookies in a food processor and pulse until you achieve fine crumbs. If you don’t have a processor, place cookies in a sealed bag and crush with a rolling pin.
- Transfer the crumbs to a mixing bowl and pour in the melted butter and brown sugar (if using).
- Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press the mixture firmly into the base of your prepared pan, using the bottom of a glass for an even, compact layer.
- Refrigerate for 30 minutes to set while preparing the filling.
Step 3: Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and creamy (about 2 minutes).
- Add the Biscoff spread and mix until fully incorporated. The mixture should be uniform in color.
- Sift in the powdered sugar and add vanilla extract and lemon juice. Beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible for a light texture.
Step 4: Assemble and Chill
- Remove the chilled base from the refrigerator.
- Pour the filling over the base, smoothing the top with a spatula or the back of a spoon.
- Tap the pan gently on the counter a few times to remove any air bubbles.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Step 5: Decorate and Serve
- Once set, carefully remove the cheesecake from the springform pan.
- Warm the Biscoff spread slightly (15-20 seconds in the microwave) until just pourable but not hot.
- Pour or spread the warmed Biscoff over the top of the cheesecake, allowing some to drip down the sides.
- Arrange whole or crushed Biscoff cookies on top for decoration.
- For an extra touch, pipe whipped cream around the edges if desired.
Pro tip: For the cleanest slices, dip your knife in hot water and wipe dry between each cut. This No-Bake Biscoff Cheesecake slices best when it’s been out of the refrigerator for about 10 minutes.
Nutritional Information
Per serving (based on 12 slices):
- Calories: 520 kcal
- Fat: 38g (Saturated Fat: 21g)
- Carbohydrates: 42g (Sugars: 32g)
- Protein: 5g
- Fiber: 0.5g
- Sodium: 290mg
This dessert is undeniably indulgent, with the Biscoff spread contributing significantly to both flavor and calorie content. The average slice contains approximately 25% of the recommended daily caloric intake for an adult, making it a special treat rather than an everyday dessert.
Healthier Alternatives for the Recipe
While this No-Bake Biscoff Cheesecake is designed as an indulgent treat, you can make these adjustments for a lighter version:
- Substitute one-third of the cream cheese with Greek yogurt to reduce fat content while maintaining creaminess.
- Use light cream cheese instead of full-fat for a 30% reduction in calories from the cheese component.
- Reduce the Biscoff spread to 200g and increase vanilla extract for flavor balance.
- Create a thinner cookie base using 200g of cookies instead of 250g to cut down on calories and fat.
- For a gluten-free version, use gluten-free speculoos-style cookies in place of Biscoff.
Serving Suggestions
Elevate your cheesecake experience with these serving ideas:
- Pair with fresh berries (particularly raspberries or strawberries) to cut through the richness with bright acidity.
- Serve with a scoop of vanilla bean ice cream for a hot-and-cold contrast.
- Drizzle with warm salted caramel sauce for an extra layer of indulgence.
- Accompany with a shot of espresso or a cup of strong coffee to balance the sweetness.
- For special occasions, dust with gold edible glitter or place a chocolate decoration on top.
This dessert works beautifully for dinner parties as it can be made well in advance, reducing day-of preparation stress.
Common Mistakes to Avoid
- Using cold cream cheese – This creates lumps in your filling. Always bring cream cheese to room temperature for at least 1 hour before starting.
- Overbeating the whipped cream – This can turn it into butter. Stop whipping as soon as stiff peaks form.
- Not chilling long enough – Rushing the setting process results in a soft, messy cheesecake. The full 6+ hours is non-negotiable.
- Using low-fat products – While tempting for calorie reduction, full-fat ingredients provide the structure needed for proper setting.
- Warming Biscoff spread too much – Overheated spread will melt your cheesecake. It should be just warm enough to pour, not hot.
Storing Tips for the Recipe
This cheesecake keeps beautifully when stored properly:
- Refrigerator: Store covered in the refrigerator for up to 5 days. The flavor actually improves after 24 hours as the Biscoff notes develop.
- Freezer: Freeze individual slices or the whole cheesecake (without toppings) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
- Thawing: Thaw frozen cheesecake overnight in the refrigerator. Add fresh toppings after thawing.
- Transportation: If taking to an event, keep the cheesecake in the springform pan until you arrive, and transport in a cooler with ice packs.
For make-ahead convenience, prepare the base and filling up to 2 days in advance, but add the Biscoff topping and decorations just before serving for the best presentation.
Conclusion
This luxurious No-Bake Biscoff Cheesecake delivers all the indulgence of a traditional cheesecake with significantly less effort. The caramelized spice notes of the Biscoff cookies and spread create a unique flavor profile that’s both nostalgic and sophisticated.
Have you tried making this creamy delight yet? I’d love to see your creations! Tag me on social media or leave a comment below with your experience. For more no-bake dessert inspirations, check out my collection of stress-free sweet treats that impress without the mess!
