This No-Bake Biscoff Cheesecake is pleasantly rich and creamy, without being overly sweet. It is made with a crunchy Biscoff cookie base, a smooth cream cheese filling, and finished with a glossy Biscoff spread topping.
This recipe is my personal take on the famous dessert. I think I pretty much succeeded to make it uniquely balanced in terms of taste and texture. It is creamy but sliceable and very easy to make!
If you enjoy no-bake cheesecakes in general, you should not miss my Chocolate Banana Cheesecake and the No-Bake Lemon Cheesecake!
What makes this recipe so good
- No gelatin, no baking - the structure and the taste comes from the perfect proportions of white chocolate, cream cheese and whipping cream
- Balanced sweetness - adjustable sugar and white chocolate
- Easy to make - with the detailed instructions below, you will easily make a perfect cheesecake in your kitchen!
- Deep Biscoff flavor which everyone loves!
This is the kind of dessert that looks impressive, but is actually very straightforward if you follow a few key steps.
Ingredients
For the Biscoff Cookie Base:
- Biscoff cookies
- Butter
For the Cheesecake Filling:
- Full-fat cream cheese: the base for the cheesecake
- Whipping cream
- Powdered sugar: for sweetness
- White chocolate: a key ingredient for texture and taste
- Biscoff cookie crumbs
For the Topping & Decoration:
- Biscoff spread, melted
- Biscoff cookies and/ or whipped cream
Preparation
1. Prepare the Cookie Base: Combine the cookie crumbs and the melted butter and then press the mixture into the bottom of a spring form pan.
- Tip: Press firmly using the bottom of a glass.
- Second Tip: Make sure the crumbs are crushed very finely.
2. Make the Cheesecake Filling: Whip together the cream, cream cheese and powdered sugar. Add the melted white chocolate and then the cookie crumbs.
My best tip to prevent seizing of the chocolate:
- Add a small spoonful of the cheesecake mixture to the melted chocolate and mix well
- Repeat once or twice
- Then add all the chocolate back into the filling
3. Assemble & Chill: after transferring the filling over the crust, refrigerate for at least 8-10 hours, preferably overnight. This long chill time is essential for clean slices and proper structure.
4. Add the Biscoff Topping: This can be done 1-2 hours before serving or right before serving, depending if you prefer the topping set or slightly liquid. If using whipped cream for decoration, the topping must be well set!
For more details see the printable recipe below the post!
Storage & Freezing
- Fridge: Store covered for up to 4 days
- Freezer: Freeze individual slices in airtight containers for up to 2 months
- Thaw overnight in the fridge before serving
This means that even if you don't have a crowd at home, you can still make the cheesecake and then freeze the leftover slices for later!
Recipe Notes & Variations
- Cream cheese: Always use full-fat for best texture and stability
- Sweetness: Adjust powdered sugar up to 4 tablespoon if you prefer sweeter desserts
- Thicker filling: Add an extra 50 g / 1.8 oz white chocolate and reduce or skip the powdered sugar. Consider that the cheesecake will be even richer in this version.
- Pan size: Best suited for a 7-inch pan; a larger pan will result in a thinner cheesecake. Use my Calculator to change the ingredient quantities for a bigger pan.
If you enjoy desserts with Biscoff cookies, you might also like my Pumpkin Chocolate Cheesecake and the Honey Apple Yogurt Dessert on the blog.
Frequently Asked Questions
White chocolate is key for structure in this recipe. Without it, the cheesecake will be much softer and less stable unless gelatin is added.
Cold cream cheese and cream whip properly and help the cheesecake set. Warm ingredients will result in a loose filling.
Yes! Use a 10-inch / 25 cm springform pan.
More delicious no-bake recipes
📝 Recipe
No-Bake Biscoff Cheesecake
Equipment
- 1 7 inch/ 18 cm spring form pan
- 1 Electric mixer
Ingredients
For the base:
- 5,3 oz/ 150 g Biscoff cookies
- ¼ cup/ 60 g butter, melted
For the filling:
- 21,1 oz/ 600 g cream cheese, cold
- ⅞ cup/ 200 ml whipping cream, cold
- 2 tablespoon powdered sugar, see notes
- 5,3 oz/ 150 g white chocolate, melted
- 1,8 oz/ 50 g Biscoff cookies, roughly crushed
For topping and decoration:
- 5,3 oz/ 150 g Biscoff spread
- 3-4 Biscoff cookies, whole or 1-2 crushed
- 100 ml/ ½ cup Whipped cream, optional
Instructions
Base:
- Crush the cookies finely in a food processor. Mix them with the melted butter until well combined.
- Line a 7 inch/ 18 cm spring form pan with parchment paper. Press the cookie crust onto the bottom of the pan. Place the pan in the fridge while preparing the filling.
Filling:
- In a large bowl whip together the cream cheese, whipping cream and powdered sugar with the mixer at a high speed until creamy and thick.
- Melt the chocolate at a double boiler and let it cool down. It shouldn't be too hot when mixing with the cream cheese because it will seize.
- Add a small quantity from the creamy mixture to the white chocolate and mix energetically to combine. Repeat 1-2 more times and then add the whole quantity of chocolate to the filling (this is done to avoid seizing of the chocolate). Whip the whole mixture with the mixer for a few seconds, just until smooth.
- Lastly gently fold the crushed cookies into the filling, just until combined.
- Pour the filling over the crust. Smooth out the top with a spatula.
- Cover the pan with aluminium foil (for extra care you can wrap also the bottom, sometimes it may leak) and place the cheesecake in the fridge for at least 8-10 hours or overnight.
Topping:
- Melt the Biscoff spread in the microwave at a lower heat or on a double boiler. Pour it over the cheesecake, allowing it to drip down.
- If you want to decorate the top with whipped cream (using a large star tip and a piping bag), the cheesecake will need to stay one more hour in the fridge. Otherwise you can serve it right away, with or without cookies on top.
Notes
- Store the cheesecake for up to 4 days in the fridge, covered.
- You can also freeze the individual slices in closed freezer containers for up to 2 months.
- Best is to use full fat cream cheese for this recipe
- Powdered sugar: you can adjust the quantity as per your taste - if you like sweeter desserts, add up to 4 tbsp.
- White chocolate: If you want a thicker filling (the current one is very creamy) you can add 50 g/ 1,8 oz more to the above quantity. In this case you may skip the powdered sugar or only add 1 tbsp.
Sarah says
This cheesecake turned out so well! Thanks for the recipe