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Overhead view of a cake topped with smooth caramel-colored frosting, crumbled biscuits, and a whole Lotus Biscoff biscuit for decoration.

No-Bake Chocolate Biscoff Cheesecake Recipe

Author: Jessica Haggard
A buttery Biscoff cookie crust, silky cookie butter filling, and a crumbly spiced topping make this no-bake Biscoff cheesecake an instant crowd-pleaser with minimal ingredients and zero oven time. Choose the classic spiced cookie butter flavor or switch it up with a chocolate version.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 521 kcal

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.
    A bowl containing melted butter, brown sugar, and white sugar on a light gray surface.
  • 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.
    A round baking pan filled with an even layer of crushed graham cracker crust mixture, placed on a gray surface.
  • In a mixing bowl by beating the cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract and mix until fully incorporated.
    A metal mixing bowl filled with light brown creamy batter or frosting, set on a gray countertop.
  • 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.
    A metal mixing bowl contains two different mixtures: a light tan batter and a white whipped mixture, partially combined.
  • Assemble the cake by spreading half of the whipped filling over the crust, sprinkling the remaining 1 cup of cookie crumbs, then top with the rest of the filling.
    Overhead view of a bowl with chocolate batter, a pan with a crumb crust, and a bowl of Biscoff cracker crumbs on a gray surface.
  • Smooth the top and refrigerate for at least 6 hours or overnight until fully set.
    A round pan filled with smooth, light brown batter, viewed from above, on a gray surface.
  • 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.
    A stainless steel pot filled with smooth, melted brown mixture sits on a gray surface.
  • Top with crushed Biscoff cookies and chocolate shavings. Slice and serve cold.
    A round cake topped with smooth caramel-colored spread, crushed cookie crumbs around the edge, and a whole Lotus Biscoff cookie placed on top.

Notes

Chill your bowl and beaters ahead of whipping the cream for best results.
Store: Keep it covered in the fridge for 4 to 5 days in the springform pan or in an airtight container. For longer storage, freeze it without the topping for up to 1 month, wrapped in plastic and foil, then thaw overnight in the fridge.

Nutrition

Serving: 1sliceCalories: 521kcalCarbohydrates: 37gProtein: 6gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 80mgSodium: 228mgPotassium: 161mgFiber: 1gSugar: 23gVitamin A: 1029IUVitamin C: 0.2mgCalcium: 94mgIron: 1mg
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