This extra creamy no bake biscoff cheesecake is made with biscoff cookie butter spread. It has a biscoff cookie crust and is covered in melted cookie butter. This no bake cheesecake is so simple to make and no fussy water bath required! It only takes 20 minutes to prep.
This decadent cheesecake is so easy to make but looks like a showstopper! This is much easier to make than a baked cheesecake and is perfect for a special occasion.
Tell me about this recipe!
- This recipe starts with a cheesecake crust made from crushed speculoos cookies and melted butter. Freeze the crust briefly while you’re making the filling.
- This is a no bake dessert, perfect if you want to make dessert ahead of time or when it’s too hot outside to bake.
- The delicious 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.
- Cream Cheese: Use full fat cream cheese, I always use the Philadelphia brand. 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.
- Lotus Biscoff Spread: If you don’t have Biscoff Speculoos cookie butter where you are, you can use Trader Joes Cookie Butter instead!
- Biscoff Cookies: I used Biscoff Lotus biscuits for the crust though you could use graham crackers or digestive biscuits if you prefer.
- Butter: I always use unsalted butter in my recipes.
- Heavy Cream: if you are based in the UK, use double cream.
How to make this recipe
Step 1 : In a blender or food processor, crush your biscoff cookies until you have fine crumbs. Pour in your melted butter and pulse until the crumbs are moistened.
Step 2: Press the crumbs into the bottom of a 9″ springform pan. Use a rubber spatula or the bottom of a measuring cup to even out the bottom. Place in the freezer for 20 minutes to firm up.
Step 3: In a stand mixer fitted with the whisk attachment, or using a hand mixer, whip up your heavy cream on medium-high speed until you have stiff peaks. Set aside.
Step 4: In a stand mixer fitted with the paddle attachment, beat your softened cream cheese until it is smooth on medium speed. Add in your confectioners’ sugar, cookie butter, and vanilla extract. Beat again until smooth, then gently fold in the whipped cream.
Step 6: Pour the cream cheese mixture into your chilled crust. Use a small offset spatula to smooth out the top of the cheesecake batter. Cover it tightly with plastic wrap and place in the fridge for 12 hours. You could do just 6 hours but you will get much cleaner slices after 12!
Step 7: The next day, melt your extra cookie butter in the microwave. Take the cheesecake out of the fridge and carefully remove the sides of the springform pan. Pour the melted cookie butter on top of the cheesecake. Use a small offset spatula to smooth out the melted cookie butter, then sprinkle over Biscoff cookie crumbs.
Recipe Tips & Tricks
- 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.
- You could substitute the melted cookie butter on top for melted white chocolate.
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 5 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.
Try these cheesecake recipes next!
Biscoff Cheesecake Recipe
- 9" springform pan
- 2 cups biscoff cookies
- 1 stick unsalted butter melted
- 1 cup heavy cream
- 16 oz cream cheese room temperature
- 2 teaspoon vanilla extract
- 1 cup confectioners' sugar sifted
- ½ cup biscoff spread
- ½ cup 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.