No-Bake Biscoff Cheesecake Recipe
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Biscoff cheesecake is the only dessert you need at your next celebration. Its buttery spiced crust, rich cookie butter filling, and crumbly topping make it a big winner with every crowd. No oven, no stress, just pure cheesecake goodness in every bite.
Mango cheesecake is such a treat, but I like to switch it up every now and then with this Lotus Biscoff cheesecake. It’s smooth, lush, and packed with the cookie butter flavor we all love. Plus, it’s shockingly simple, like “done before your coffee gets cold” simple. This no-bake delight is perfect for sharing at big holidays like Christmas and Easter, as well as birthdays, anniversaries and special occasions.
How to Make Biscoff Cheesecake
No-bake Biscoff cheesecake takes just 30 minutes of simple prep, from mixing the buttery cookie crust to whipping up the creamy Biscoff filling and topping. The chill time does take a while, but it is essential. It allows the cheesecake to fully firm up and stabilize, and for the flavors to meld into that silky-smooth, perfectly sliceable texture.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the crust:
- Crushed Biscoff cookies
- Unsalted butter
For the filling:
- Cream cheese: Full-fat works best for flavor and texture. Always soften fully, as cold cream cheese creates lumps that won’t mix out.
- Granulated sugar
- Biscoff spread
- Vanilla extract
- Heavy cream: Make sure it’s cold!
- Melted dark chocolate chips: Optional, use if you prefer a chocolate version. Omit for a stronger Biscoff flavor.
For the topping:
- Heavy cream
- Biscoff spread
- Crushed Biscoff cookies and chocolate shavings (for garnish)
Step-By-Step Instructions
To make no-bake Biscoff cheesecake, simply make the crust, whip up the filling, assemble, and chill. Once chilled, make the topping, garnish, and serve. Let’s begin!
Step 1: Make the crust
Mix 1 cup crushed Biscoff cookies with melted butter. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Move to the refrigerator and chill while preparing the filling.
Step 2: Prepare the filling
In a mixing bowl by beating the cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract and mix until fully incorporated.
Step 3: Whip and fold
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture. If you want the chocolate version, fold in the melted chocolate now.
Step 4: Assemble the cheesecake
Spread the filling in 2 portions over the chilled crust, layering with the remaining cup of crushed cookies. That means, spread half of the filling, sprinkle the remaining 1 cup of cookie crumbs, then top with the rest of the filling. Smooth the top and refrigerate for at least 6 hours or overnight until fully set.
Step 5: Make the topping
Warm the heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let it cool slightly before pouring over the chilled cheesecake.
Step 5: Garnish and serve
Top with crushed Biscoff cookies and chocolate shavings. Slice and serve cold.
Substitutions
- Heavy cream: Use whipping cream or double cream.
- Dark chocolate chips: Substitute with milk chocolate, white chocolate, or omit entirely for a classic Biscoff-only filling.
- Garnishes: Toffee bits, caramel drizzle, or chopped nuts.
Expert Tips
- Pack the crust firmly. Use the bottom of a measuring cup to press the crumbs firmly so the crust holds together without becoming dense.
- Use cold heavy cream for perfect peaks. Chill the bowl and beaters for 10 minutes. Your whipped cream will thicken faster and hold its structure better.
- Don’t overwhip the cream. Stop at medium peaks so the filling stays light, fluffy, and sliceable, not grainy or stiff.
- Add melted chocolate strategically. Drizzle or swirl it into the filling for a marbled look instead of mixing it fully for better texture contrast.
- Wait to garnish. Add cookie crumbs or chocolate shavings right before serving so they stay crisp, not soggy.
How to Store This Recipe
Store the cheesecake covered in the fridge for up to 4 to 5 days. Keep it in its springform pan and cover with plastic wrap or transfer slices to an airtight container to prevent the topping from drying out. If you’re making it ahead, leave off the cookie garnish until serving so it stays crunchy.
For longer storage, you can freeze the cheesecake (without the topping). Wrap the whole pie or individual slices in plastic wrap, then foil. Freeze for up to 1 month. Thaw overnight in the fridge, then add the Biscoff topping and garnish right before serving.
How to Serve Biscoff Cheesecake
Serve your Lotus Biscoff cheesecake well-chilled for the cleanest cuts and the best texture. Top with your preferred garnishes. Make it as simple or as indulgent as you like.
It goes great with both warm and cold coffee or tea. Pair it with fresh berries, caramel-dipped apples, or cinnamon palmiers. For the holidays, serve with eggnog martini, mulled wine, or peppermint hot chocolate for a cozy seasonal treat.
More Special Occasion Desserts To Try
Easy No-Bake Lotus Biscoff Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups crushed Biscoff cookies divided
- 7 tablespoons unsalted butter melted
For the Filling:
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- ¾ cup Biscoff spread
- 1 teaspoon vanilla extract
- ¾ cup heavy cream cold
- ⅔ cup dark chocolate chips melted (optional)
For the Topping:
- ⅓ cup heavy cream
- 3 tablespoons Biscoff spread
- crushed Biscoff cookies for garnish
- chocolate shavings for garnish
Instructions
- Mix 1 cup crushed Biscoff cookies with melted butter. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Move to the refrigerator and chill while preparing the filling.
- In a mixing bowl by beating the cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract and mix until fully incorporated.
- In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture. If you want the chocolate version, fold in the melted chocolate now.
- Spread the filling in 2 portions over the chilled crust, layering with the remaining cup of crushed cookies. That means, spread half of the filling, sprinkle the remaining 1 cup of cookie crumbs, then top with the rest of the filling. Smooth the top and refrigerate for at least 6 hours or overnight until fully set.
- Warm the heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let it cool slightly before pouring over the chilled cheesecake.
- Top with crushed Biscoff cookies and chocolate shavings. Slice and serve cold.
Notes
- Press the crust firmly using the bottom of a measuring cup so it holds together without becoming dense.
- Chill the bowl and beaters for 10 minutes and use cold heavy cream. This helps the whipped cream thicken faster and hold its shape.
- Stop whipping at medium peaks to keep the filling light, fluffy, and easy to slice.
- Drizzle or swirl melted chocolate into the filling for a marbled effect instead of mixing it fully, which adds texture contrast.
- Add cookie crumbs or chocolate shavings just before serving to keep them crisp.
