This extra creamy no bake cheesecake is made with biscoff cookie butter spread. It has a biscoff cookie crust and is covered in melted cookie butter. This recipe is so simple to make and no fussy water bath required! It only takes 20 minutes to prep.
Tell me about this recipe!
- This recipe starts with a cheesecake crust made from crushed biscoff cookies and melted butter. Freeze the crust briefly while you’re making the filling.
- The cheesecake filling is very similar to my strawberry crunch cheesecake. It starts with whipping up cream cheese, then adding confectioners’ sugar, vanilla, and biscoff spread.
- Allow the cheesecake to chill overnight, then before serving spread melted biscoff spread on top.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Cream Cheese: Use full-fat Philadelphia cream cheese. If you’re based in Europe and your cream cheese comes in tubs, make sure to squeeze the cream cheese with a paper towel before adding to your bowl. European cream cheese has excess moisture in it that you need to remove
- Biscoff Spread: If you don’t have Biscoff Lotus spread where you are, you can use Trader Joes Cookie Butter instead!
How to make this recipe
One: In a blender or food processor, crush your biscoff cookies
Two: Pour in your melted butter and pulse until well combined
Three: Press the crust into the bottom of a 9 inch springform pan. Place in the freezer for 20 minutes.
Four: Whip up your heavy cream until you have stiff peaks. Set aside.
Five: Place your room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
Six: Pour in your confectioners’ sugar, vanilla, and cookie butter. Beat until well combined. Stop the mixer and scrape down the sides of the bowl, then mix for another minute.
Seven: Use a rubber spatula to fold in the whipped cream. Do it gently as you don’t want to deflate the whipped cream.
Eight: Pour the cheesecake filling into the cold crust. Use a small offset spatula to smooth out the top then place plastic wrap on top of the cheesecake, making sure it is touching the cheesecake. Chill for 12 hours
Nine: Melt cookie butter in the microwave. Take the cheesecake out of the fridge and carefully remove the sides of the springform pan. Use a small offset spatula to smooth out the melted cookie butter, then crumble another cookie on top.
Ten: slice and enjoy!
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- If you’re based in Europe, pat down your cream cheese with a paper towel. The cream cheese in Europe has a lot more moisture than in North America
- For best results, chill your cheesecake for 12 hours. I tried slicing it at 6 hours and while it was fine, it was definitely much cleaner after 12.
Frequently Asked Questions
You could use a deep dish pie plate instead, however it means you’ll have to cut the slices in the plate instead of removing the cheesecake from the pan.
I don’t recommend freezing this cookie butter cheesecake as it will change the texture too much!
Keep in your fridge for up to 2 days.
First off, make sure your cheesecake has been in the fridge long enough. Then, use a large knife and clean it after each cut.
Other Cheesecake Recipes to try
Biscoff Cheesecake Recipe
- 9" springform pan
- 266 grams biscoff cookies
- 115 grams unsalted butter melted
- 240 ml heavy cream
- 455 grams cream cheese room temperature
- 2 teaspoon vanilla extract
- 113 grams confectioners' sugar sifted
- 120 grams biscoff spread
- 120 grams biscoff spread
- 1 biscoff cookie crushed
- Using a food processor or blender, pulse the cookies until you have a fine crumb. Pour in the melted butter and mix again.
- Press into the bottom of a 9" springform pan. Use the bottom of a measuring cup to make the bottom even and packed. Place in the freezer for 20 minutes while you make the filling.
- Using a handheld mixer or in a stand mixer with the whisk attachment, whip the heavy cream until you have stiff peaks. This may take 4-5 minutes. Set aside
- In a stand mixer fitted with the paddle attachment, beat the cream cheese until it is completely smooth. It needs to be at room temperature or it will be too lumpy.
- Add the powdered sugar, cookie butter and vanilla to the cream cheese. Beat on medium speed until well combined. You may need to stop the mixer and scrape down the sides of the bowl. Once completely smooth and creamy, stop the mixer.
- Fold in the whipped cream, do it gently as you don't want to deflate the whipped cream. Continue folding until it is completely incorporated.
- Take the crust out of the freezer. Pour the filling into the crust and use a small offset spatula to smooth the top. Place plastic wrap on top of the springform pan and chill for 12 hours
- Melt the cookie butter in a microwave. Remove the plastic wrap and pour over the cheesecake. Use a small offset spatula to smooth it out. Sprinkle over 1 crushed biscoff cookie. Place in the fridge for 20-30 minutes for the topping to set.