Easy No Bake Biscoff Cheesecake Recipe
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Easy No Bake Biscoff Cheesecake! Looking for a new no bake cheesecake recipe that includes Biscoff? This easy, no bake creamy Biscoff Cheesecake recipe is as delicious as it is simple to make, using just a few ingredients with no oven required!
This indulgent no bake cheesecake is perfect for any occasion, it’s sure to become a fan favorite! More Biscoff? Check out Biscoff M&M Cookie Butter Cookies, Biscoff White Chocolate Cookie Bars, Biscoff Cherry Cream Cheese Delight and these amazing Cookie Butter Truffles!
What is Biscoff Spread?
Biscoff, also referred to as cookie butter, is a vegan, nut-free creamy spread made with Lotus Biscoff cookies
Enjoy it just like a chocolate spread or peanut butter or as breakfast treat or a snack. It’s also a delicious and unique ingredient in desserts like these Biscoff Cookies!
Why We Love This Easy No-Bake Biscoff Cheesecake Recipe
So you love cheesecake but don’t want to spend hours in the kitchen? You don’t have to! You can make a delicious no bake Biscoff cheesecake in no time with this easy recipe!
The combination of creamy Biscoff spread and a fluffy cream cheese filling makes a delightful cheesecake. With just a few basic ingredients, a few steps, and some chilling time, you can create a luscious dessert that is sure to please any crowd.
So, get ready to serve up a slice of decadence with this easy no bake Biscoff cheesecake! Check out 50+ Yummy Cream Cheese Desserts!
What You’ll Need
Easy No Bake Biscoff Cheesecake Recipe
Biscoff Cookie Crust
- Biscoff cookies, crushed, also known as speculoos cookies
- butter, melted
Biscoff Cheesecake Filling
- full-fat cream cheese, softened to room temperature
- confectioners’ sugar
- Lotus Biscoff spread
- whipped cream, like cool whip or whip 1 cup of whipping cream
- Optional: ½ cup Biscoff spread, for adding dollops to center of cheesecake – for more Biscoff spread flavor, add as much as you like
Biscoff Frosting & Toppings
- Biscoff spread, melted
- Biscoff cookies, crushed
- Optional: 1 ½ cups of Cool Whip with ⅓ to ½ cup Biscoff mixed together for Biscoff Whipped Cream swirls on top or 1 cup of heavy whipping cream, whipped – to simplify this step if making fresh, you can whip a total of 2 cups of heavy whipping cream and divide it for the filling and topping, so you don’t have to whip it twice)
Step-By-Step Instructions How to Make Our Easy No Bake Biscoff Cheesecake Recipe
- Line an 8-inch springform cake pan and set aside.
- In a bowl, mix together the crushed Lotus Biscoff biscuits with melted butter until combined. (To crush Biscoff cookie to make cookie crumbs, add to a food processor and pulse to get cookie crumbs or use a rolling pin to crush the cookies in a ziplock bag). Transfer into the lined springform pan and refrigerate.
- In a large mixing bowl, using a hand mixer or stand mixer, beat the softened cream cheese with the confectioners sugar until smooth and fluffy. Add in the Biscoff cookie butter and beat until combined. Add the whipped cream and continue to mix until the cream cheese mixture is combined.
- If adding a biscoff spread layer in middle, transfer ½ of the filling onto the crust and add dollops of biscoff spread on top, then add remaining cheesecake and refrigerate 4 hours or overnight. If not adding biscoff spread in middle, just transfer the creamy Biscoff cheesecake filling to pan and refrigerate 4 hours or overnight.
Frosting Tips & Toppings
- When cheesecake is firm, melt your Biscoff spread (To melt the Biscoff spread, just place spread in microwave for 15 seconds or so to get drippy and pourable) and pour over the top of the cheesecake and spread out with offset spatula.
- Optional: Whip together whipped cream and biscoff spread together and place in pastry bag with large star tip and pipe swirls around the border of cheesecake, if desired.
- Sprinkle extra crushed cookies and place back in fridge until ready to serve or go ahead and serve now!
Tips for Your Easy No Bake Lotus Biscoff Cheesecake Recipe
- Make sure the cream cheese is very softened or it won’t mix in well with the other ingredients and you will end up with small lumps of cream cheese in the cake.
- To melt the Biscoff spread, just place spread in microwave for 15 seconds or so to get drippy and pourable.
- For a drip cake effect, gently push the spread over the edges while the biscoff spread is still still warm. You may want to add an extra 1/4 cup for the drips when you’re melting your Biscoff.
- You could make a Biscoff swirl instead by just drizzling melted Biscoff on top of cheesecake and swirling it around with a toothpick or skewer.
- If you only have 1 package of biscoff cookies, you could crush 3 to 4 of the cookies for the top and still make the biscoff crust. Decrease the butter by 1/2 tablespoon.
- This is great make ahead dessert that can be prepared a day in advance and left in the fridge to set overnight. Feel free to make mini Biscoff cheesecakes if you want 24 individual desserts.
Storage for Your Cheesecake
- You can store your cheesecake in the fridge in an airtight container for up to 3-4 days.
- Freeze your cheesecake for up to 3 months. Make sure to mark the date on the outside.
No Bake Biscoff Cheesecake is a simple and delicious dessert that can be made in no time! Not only is it delicious, but it’s easy-to-follow instructions and short ingredient list make it a convenient and affordable choice. With its creamy, dreamy texture and delightful flavor, this Biscoff Cheesecake is sure to become your new favorite. So what are you waiting for? Get in the kitchen and give this dessert a try. You won’t be disappointed.
Ready to make this easy no-bake Biscoff Cheesecake? Gather your ingredients, follow the instructions, and enjoy! Tag us in your creations on social media to show off your delicious treats!
More Delish Cheesecakes?
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- Pretzel Pie Crust
Easy No Bake Biscoff Cheesecake
Ingredients
Biscoff Cookie Crust
- 1 8.8 oz package Biscoff cookies crushed
- 6 tablespoons butter melted
Biscoff Cheesecake Filling
- 3 8 oz packages cream cheese softened (3 cups cream cheese)
- ¼ cup confectioners’ sugar
- 1 14.1 oz jar Biscoff spread
- 2 cups whipped cream like cool whip or whip 1 cup of whipping cream
- Optional: 1/3 to 1/2 cup Biscoff spread for adding dollops to center of cheesecake - for more Biscoff spread flavor, add as much as you like
Biscoff Frosting & Toppings
- ½ cup Biscoff spread melted
- ¼ cup Biscoff cookies, crushed
- Optional: 1 ½ cups of Cool Whip with ⅓ to ½ cup Biscoff mixed together for Biscoff Whipped Cream swirls on top or 1 cup of heavy whipping cream whipped - to simplify this step if making fresh, you can whip a total of 2 cups of heavy whipping cream and divide it for the filling and topping, so you don't have to whip it twice)
Instructions
Biscoff Cookie Crust
- Line an 8-inch springform cake pan with parchment paper and set aside.
- In a bowl, mix together the crushed Biscoff cookies with melted butter until combined. Transfer into the parchment lined springform pan and refrigerate.
Biscoff Cheesecake Filling
- In a large mixing bowl, using mixer, beat the softened cream cheese with the confectioners sugar until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the whipped cream and continue to mix until combined.
- Optional: If adding biscoff spread in middle, transfer ½ of the filling onto the crust and add dollops of biscoff spread on top, then add remaining cheesecake and refrigerate 4 hours or overnight. If not adding biscoff spread in middle, just transfer cheesecake filling to pan and refrigerate 4 hours or overnight.
Biscoff Frosting & Toppings
- When cheesecake is firm, melt your Biscoff spread in the microwave for 15 seconds or so and pour over the top of the cheesecake and spread out with offset spatula.
- Optional: Whip together whipped cream and biscoff spread together and place in pastry bag with large star tip and pipe swirls around the border of cheesecake, if desired.
- Sprinkle extra crushed cookies and place back in fridge until ready to serve.
Notes
No bake is the only option during this crazy hot summer over here. And if includes Biscoff, we both are so in!!!!!!!!