Let me guess — you’re craving something indulgent, impressive, and, most importantly, easy, right? Maybe you also don’t feel like turning your kitchen into a sauna with the oven on for an hour? Same here. That’s exactly why I swear by this No-Bake Biscoff Cheesecake recipe.
I’ve made this for birthdays, potlucks, random Tuesdays, and even just because I was bored. It’s never failed to get me compliments — and sometimes a few marriage proposals (kidding… mostly 😉). The best part? You only need a handful of ingredients and about 20 minutes of actual work.
So, grab that jar of Biscoff spread, and let’s get into it. Seriously — what else is that jar even good for besides this and late-night spoonfuls straight from the jar?
What You Need for the Best No-Bake Biscoff Cheesecake
Ingredients Checklist
Here’s the rundown of everything you need. IMO, this is one of those recipes where having the right ingredients actually matters. Don’t skimp, okay?
For the crust:
- 250g (about 2 ½ cups) Biscoff biscuits, crushed to crumbs
- 100g (7 tbsp) melted butter
For the filling:
- 500g (2 cups) full-fat cream cheese, softened
- 300ml (1 ¼ cups) heavy cream, whipped
- 100g (½ cup) powdered sugar
- 200g (¾ cup) Biscoff spread
For the topping:
- Extra Biscoff spread (melted slightly for drizzling)
- A few crushed Biscoff biscuits for garnish
That’s it. No fancy or weird ingredients. If you can’t find Biscoff biscuits, you can substitute with speculoos cookies. But IMO, the real deal tastes better.
How to Make a No-Bake Biscoff Cheesecake Like a Pro
Step 1: Build That Crust
- Crush the Biscoff biscuits into fine crumbs. You can use a food processor or put them in a bag and smack them with a rolling pin. (Oddly therapeutic, FYI.)
- Mix the crumbs with melted butter until they look like wet sand.
- Press this mixture into the base of a springform pan. Use the back of a spoon to smooth it out evenly.
- Pop it in the fridge while you make the filling.
Step 2: Whip Up the Filling
- Beat the cream cheese and powdered sugar until smooth and fluffy.
- In a separate bowl, whip the cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in the Biscoff spread until fully combined.
Try not to eat it all straight from the bowl. (Been there, done that… no regrets.)
Step 3: Assemble and Chill
- Pour the filling onto the chilled crust.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 4–6 hours — overnight is even better.
Step 4: Finish with Flair
- Before serving, drizzle melted Biscoff spread over the top.
- Sprinkle with crushed biscuits for a fancy touch.
Slice, serve, and prepare for applause.
Pro Tips to Guarantee Cheesecake Glory
Because nobody likes a soggy or sad-looking cheesecake, here are my best tips:
- Use room temperature cream cheese for a smoother filling.
- Don’t over-whip the cream or it will turn grainy.
- Let it chill properly — patience, my friend. Cutting it too early = cheesecake soup.
- Use a springform pan to make your life infinitely easier when it’s time to remove the cake.
Ever tried prying cheesecake out of a regular pan? Yeah… don’t.
Why Everyone’s Obsessed with Biscoff (and You Should Be Too)
You know that magical little biscuit they sometimes give you with coffee at cafés? That’s Biscoff. And someone had the brilliant idea of turning it into a spread.
Here’s what makes it irresistible:
- It’s spiced with cinnamon and caramel undertones.
- The spread is creamy and rich, kind of like peanut butter’s glamorous cousin.
- It works in everything: toast, ice cream, milkshakes… and obviously cheesecake.
I mean, who wouldn’t want to eat a cookie-flavored cheesecake?
Why No-Bake is the Way to Go
Still skeptical? Ever wondered why no-bake cheesecakes are actually better than baked ones (IMO)? Here’s why:
- No oven required — perfect for hot weather or lazy bakers.
- Faster prep time — you can whip this up in 20 minutes flat.
- Creamier texture — it’s silkier and lighter than its baked cousin.
And let’s be honest — no one has ever taken a bite of this and said, “Wow, I really wish this was baked instead.”
FAQS About No-Bake Biscoff Cheesecake
Can I make this ahead of time?
Absolutely. In fact, you should. The longer it chills, the better it sets and the flavors meld beautifully. Make it the day before your event and you’ll thank yourself.
Can I freeze it?
Yup. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge. It still tastes amazing.
Is it really sweet?
It’s sweet but balanced by the tang of the cream cheese. If you have the taste buds of a hummingbird, you’ll love it.
What if I can’t find Biscoff?
You can use any brand of speculoos cookies or cookie butter. But IMO, nothing quite matches the original.
What to Serve With No-Bake Biscoff Cheesecake
You could just grab a fork and eat it straight from the pan (no judgment), but if you want to make it even fancier:
- Serve with espresso or coffee to cut through the sweetness.
- Add fresh berries for a pop of color and tartness.
- Dollop on extra whipped cream if you’re feeling indulgent.
- Or, you know, just sprinkle more crushed biscuits on top and call it a day.
My Personal Love Affair With This Cheesecake
I’ll be real with you: the first time I made this, I didn’t even wait for it to fully chill. I ate it half-set with a spoon at midnight while binge-watching Netflix. And you know what? Still incredible.
Now, it’s my go-to for potlucks and family events. People ask me for the recipe every single time — and sometimes, I pretend it’s a secret just to feel important. (Don’t tell anyone. 😉)
Also: pro tip — hide a slice in the back of the fridge if you actually want leftovers. People go feral over this stuff.
Why This Recipe Wins Every Time
Here’s a quick recap of why this No-Bake Biscoff Cheesecake recipe is a total winner:
- ✅ No baking required — because who has time for that?
- ✅ Quick & easy — minimal effort, maximum payoff.
- ✅ Insanely creamy & flavorful — thanks to the Biscoff magic.
- ✅ Impresses everyone — even that judgy aunt who “doesn’t like sweets.”
And unlike some desserts that only look good on Pinterest but taste like regret, this one actually delivers on taste and presentation.
Related Recipes
- Cherry Cheesecake Fluff Recipe
- Banana Pudding Crunch Cheesecake Recipe
- Skinny Coconut Cheesecake Bars Recipe
Final Thoughts about No-Bake Biscoff Cheesecake
If you’re still reading this and haven’t already grabbed your mixing bowl, I have one question for you: what are you waiting for?
This No-Bake Biscoff Cheesecake recipe is hands down one of the easiest ways to look like a baking rockstar without actually baking anything. It’s foolproof, it’s decadent, and honestly, it might just make you a little bit famous among your friends.
So go on — treat yourself. You deserve it. And when you’re licking the last crumbs off your plate, remember to save me a slice next time. 🙂
TL;DR: Why You Should Make This Right Now
- Creamy, dreamy texture you’ll want to faceplant into.
- That signature Biscoff flavor — sweet, spiced, and addictive.
- No oven. No stress. Just pure dessert joy.
- Impresses everyone with basically zero effort.
Now excuse me while I go sneak another bite from my fridge. 😉
No-Bake Biscoff Cheesecake Recipe
Ingredients
- 300 g Biscoff biscuits crushed
- 150 g unsalted butter melted
- 500 g cream cheese softened
- 100 g icing sugar
- 300 ml double cream cold
- 200 g Biscoff spread melted (plus extra for drizzle)
- Whipped cream & crushed Biscoff for garnish optional
Instructions
- Mix crushed Biscoff biscuits with melted butter, press into a springform tin, and chill for 30 mins.
- Beat cream cheese and icing sugar until smooth.
- In a separate bowl, whip double cream until soft peaks form.
- Fold whipped cream into cream cheese mixture, then mix in melted Biscoff spread.
- Pour mixture over chilled base, smooth top, and chill for at least 4 hrs or overnight.
- Drizzle with extra melted Biscoff spread, add whipped cream, and sprinkle crushed biscuits before serving.
Notes
- Ensure cream cheese is at room temperature for a smooth texture.
- For a firmer cheesecake, chill overnight.
- Use a warm knife for cleaner slices.
