If there’s one dessert that always disappears first at any gathering, it’s this no-bake Biscoff cheesecake. It’s creamy, smooth, and full of that sweet spiced cookie flavor that makes everyone ask for seconds. The best part is that it’s unbelievably easy to make. No oven, no water bath, no stress. Just a few simple steps and a little patience while it chills, and you’ll have a show-stopping dessert ready to go.
The secret to getting that dreamy, mousse-like texture lies in gently folding the whipped cream into the Biscoff cream cheese mixture. This creates a silky and airy filling that melts in your mouth. The buttery biscuit crust gives the perfect crunch, while the glossy layer of melted Biscoff spread on top adds a beautiful finish. Every bite is creamy, sweet, and slightly spiced, reminding you of those caramel cookies we can never resist dipping into coffee.
What I love about this cheesecake is how easy it is to make ahead. You can prepare it the night before a dinner party or a family lunch, let it chill overnight, and it will be perfectly set and ready to serve. It also freezes well if you want to get ahead for the holidays or a special occasion.
Serve it straight from the fridge with an extra sprinkle of crushed biscuits around the edge for that irresistible crunch. It’s simple, elegant, and absolutely delicious. The kind of dessert that makes people smile before they even take a bite.
No-Bake Biscoff Cheesecake
Equipment
- Mixing Bowl
- Springform Cake Tin
Ingredients
For the base:
- 300 g Biscoff biscuits, crushed finely 10.5 oz
- 125 g unsalted butter, melted 1 stick
For the filling:
- 500 g full-fat cream cheese room temperature (17.5 oz)
- 300 ml double cream or heavy whipping cream cold (1¼ cups)
- 150 g Biscoff spread smooth (5 oz)
- 100 g powdered sugar ½ cup
- 1 tsp vanilla extract
For the top:
- 100 g melted Biscoff spread 3.5 oz
- Optional: extra biscuits or crumbs for decoration
Instructions
Make the base
- Crush the Biscoff biscuits into fine crumbs (a food processor works best).
- Mix with the melted butter until well combined.
- Press firmly into the base of a lined 8-inch (20 cm) springform tin.
- Chill in the fridge for at least 30 minutes.
Make the filling
- In a large bowl, beat the cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth and creamy.
- In a separate bowl, whip the cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon the filling over the chilled base and smooth the top with a spatula.
- Chill for at least 6 hours, preferably overnight, to set.
Add the topping
- Warm the Biscoff spread slightly so it becomes pourable (microwave 10 to 15 seconds).
- Pour over the chilled cheesecake and smooth evenly.
- Decorate with crushed or whole Biscoff biscuits around the edge.
Notes
• Can be frozen (without topping) for up to 1 month.
Did you make this recipe?
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