No Bake Biscoff Cheesecake Recipe

A creamy and rich dessert that is bound to blow your mind once you take a bite! This no bake Biscoff cheesecake is just so good! It’s way easier to make than baked cheesecake and tastes incredibly divine!

no bake biscoff cheesecake

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About This Recipe

This no bake Biscoff cheesecake is made up of three components, a buttery, rich Biscoff cookie crust, a creamy and velvety cream cheese filling, and a layer of Biscoff cookie spread! It’s so luscious and rich, yet so easy to prepare, trust me, anyone can pull this off, even if they’ve never baked anything before!

Because it’s a no bake cheesecake, it’s much more light and fluffy, unlike a baked cheesecake which is quite rich and has a thicker consistency. The filling is almost like a Biscoff cream cheese mousse!

This recipe does contain gelatin(powdered gelatin), I’ve tries no bake cheesecake recipes that are made without gelatin, and although they do set, they don’t quite have a strong structure, and start to become sloppy once placed at room temperature for some time. It’s a simple ingredients that helps give structure and stability to the cheesecake. Also it’s very easy to find, and quite simple to use, just follow the instructions given in the recipe, the end result will not disappoint!

Why you should make this recipe

  • It’s made with simple, easy to find ingredients and the steps are easy to follow. No baking involved!
  • Practically fool-proof, if you follow the recipe to the T!
  • It’s rich yet light and fluffy at the same time. (If you love Biscoff cookies, you are going to LOVE this cheesecake!)
  • Perfect for parties, seriously this cheesecake will impress anyone, and best of all it’s enjoyed by people of all ages.

What You Need To Make No Bake Biscoff Cheesecake

Biscoff Cookie Butter/ Biscoff cookie crumbs: the Biscoff cookie butter/cookies is quite difficult to find in many places, so you can substitute them for any caramelized cookies and they’re cookie butter.

Cream Cheese: use full-fat, brick-style cream cheese that’s at room temperature, using any other type will cause the cheesecake to be runny and it won’t be able to set properly.

Heavy cream: you’ll need a cream that has a fat percentage of 35% or higher, otherwise it will not beat into stiff peaks. It’s also very important that the heavy cream is chilled.

Powdered sugar: this is the same thing as confectioner’s sugar or icing sugar. You’ll only need a small amount as the cookie spread is also sweet. Do noy use granulated sugar, it will not dissolve into the ingredients as well as powdered sugar does.

Melted butter: use unsalted butter, it does not have to be at room temperature because we are going to melt it anyway.

Gelatin: I prefer using powdered gelatin rather than gelatin sheets, only because it’s much easier to work with, but you could also use gelatin sheets. (Check recipe for amount)

How To Make No Bake Biscoff Cheesecake

Step 1: Combine the ingredients for the crust and press that onto the bottom of you 6 or 7 inch lined spring form pan, or cake ring placed on a plate. Place that in the fridge while you make the filling.

Step 2: Bloom the gelatin in cold water, set aside. Beat the heavy cream and powdered sugar to medium peaks. In a separate bowl beat the remaining ingredients until combined. Fold the whipped cream into the cream cheese mixture in thirds making sure not to deflate all of the sir you just whipped into the cream

Step 3: Microwave the gelatin to dissolve it, add a few tablespoons of the cream cheese mixture into the gelatin and whisk to form a smooth mixture. Pour the gelatin back into the cream cheese mixture and carefully fold the mixture until combined.

Step 4: Spread the mixture onto the Biscoff cookie crust, level it off using a spatula and chill the cake for at least 6 hours, or preferably overnight.

Step 5: Microwave some more Biscoff cookie butter, and pour that over the fully chilled cheesecake. Spread it out using a spatula or the back of a spoon, then refrigerate for an additional 15-20 minutes until the cookie butter is set.

Step 6: Remove the sides of the cake pan and carefully peel of the parchment paper. Add on more crushed Biscoff cookies, if you want, slice and enjoy!

Storing Instructions

Store the no bake Biscoff cheesecake in the refrigerator for up to 5 days. Do not keep it at room temperature for too long, cream cheese tends to go bad quite quickly.

Freezing The No Bake Biscoff Cheesecake

I do not recommend you freeze the cheesecake to set it, although it’s a bit difficult to wait, the end result is totally worth it!

You can however, freeze the cheesecake to enjoy later. Once the cheesecake has chilled and is fully set (you could add on the cookie butter layer before freezing or after thawing, just make sure to let it set before wrapping or before serving depending on when you add it on) , wrap the whole thing in a layer of plastic warp then in a layer of aluminum foil. I recommend leaving it in the pan, but you could also remove it and wrap individual slices. Freeze for up to 3 months, and when you’re ready to enjoy it, thaw in the refrigerator (overnight) and enjoy!

Pro Tips

  • Swirl in some more Biscoff cookie butter into the cheesecake mixture before adding onto the cookie crust.
  • Clean your knife with a paper towel after each cut to get nice and clean slices.
  • Blend in some nuts of you choice with the Biscoff cookies to add more texture and flavor into the crust.
  • I recommend making the no bake biscoff cheesecake a day ahead, the more time it gets to set the better the end result will be.
  • Line the sides of your pan with parchment paper, this will give you neat layers and it’ll also make it it easier to remove from the pan while making the least amount of waste.
  • Make this in a lined 6 or 7 inch square pan to make No bake Biscoff Cheesecake Bars!


Can I make my cheesecake ahead of time?

Yes! This no bake biscoff cheesecake is best when chilled overnight, so you can definitely make these the day before then add on the topping before serving. Then store it in the fridge for up to 5 days.

Can you freeze no bake cheesecake?

I do not recommend you freeze the cheesecake to speed up the chilling process, this will effect the texture of both the filling and crust. Check the instructions above for details on freezing the chilled cheesecake.

Can I make mini no bake Biscoff cheesecake?

Yes! Assemble the cream cheese filling in a lined cupcake/muffin pan instead of a large cake pan to make them mini! Make sure to add the crust on the bottom as well.

No Bake Biscoff Cheesecake

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Recipe Card

No Bake Biscoff Cheesecake

(In the pic above I used a different brand of caramelized biscuits)

A creamy and rich dessert that is bound to blow your mind once you take a bite! This no bake Biscoff cheesecake is just so good! It’s way easier to make than baked cheesecake and tastes incredibly divine!

Prep Time: 20 min

Cook Time: 0 min

Total Time: 6 hrs. 20 min (includes chill time)

Course: Dessert/Cheesecakes

Servings: 8

Calories: 396kcal

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For the Crust:

  • 4.5 oz Biscoff cookie crumbs (150g)
  • 3 Tbsp unsalted butter, melted (45g)

For the Cheesecake:

  • 1 1/4 cup cream cheese, room temp. (280g)
  • 1/4 cup + 2 Tbsp Biscoff cookie butter (100g)
  • 1/2 cup heavy cream, cold (120ml)
  • 1/3 cup powdered sugar (37g)
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp gelatin powder (7g) (gelatin sheets will work as well)
  • 2 Tbsp water (35ml)

For the Topping:

  • 1/4 cup + 2 Tbsp Biscoff cookie butter (100g)
  • 3-4 crushed Biscoff cookies *optional


  1. Line the sides of a 6 or 7 inch spring form pan or a cake ring placed on a plate, with a strip of parchment paper.
  2. In a medium sized bowl combine the Biscoff cookie crumbs and melted butter until it form a mixture that resembles wet sand. Press this mixture onto the bottom of your pan using the back of a clean glass to form an even layer. Refrigerate while you make the cheesecake filling.
  3. Bloom the gelatin: Sprinkle the gelatin over the water in a small bowl, set this aside for now.
  4. In a large bowl beat together the cream cheese, Biscoff cookie butter, and vanilla extract until fully combined.
  5. In a separate bowl, beat the cold heavy cream along with the powdered sugar until medium peaks form, this will take 4-5 minutes.( Medium peaks: the peaks made will be be soft and slowly fall over)
  6. Fold the whipped cream into the cream cheese mixture in thirds. Be careful not to mix to hard or all of the air that has been incorporated into the whipped cream will deflate, taking away that light and airy texture of this cheesecake.
  7. Microwave the gelatin mixture (which should be sort of a gummy solid at this point) for 15-20 seconds to fully dissolve the gelatin in the water. Let it cool down for a few minutes, then add in 2 tablespoons of the cheesecake mixture into the gelatin. Mix until smooth then pour this mixture back into the cheesecake mixture and carefully fold until fully incorporated.
  8. Pour the cheesecake filling onto the cookie crust and spread it out as evenly as you can using a spatula. Refrigerate for at least 6 hours or preferably overnight.
  9. Topping: Heat the Biscoff cookie butter in the microwave for 15-20 seconds, pour this over the chilled cheesecake and quickly spread it out (Biscoff spread tends to harden quite quickly!). Let this chill for another 15 minutes, then top with more crushed Biscoff cookies. Slice and enjoy!

Nutrition per serving

Calories: 396.17kcal

Total Fat: 30.25g

Crabs: 28.18g

Sugars: 16.77g

Protein: 4.91g

Sodium: 207.87mg

Fiber: 0.68g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **

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