If you love easy desserts that look fancy without any work, this no-bake Biscoff cheesecake is the one to make. It’s creamy, cozy, full of cookie butter flavor, and comes together way faster than it looks. I love this for holidays or anytime I want something sweet without turning on the oven. My grankids call it the “cookie butter cake,” and honestly… same.

A slice is cut from the no-bake Biscoff cheesecake, revealing its layered filling, with a serving fork sliding the piece out.

🛒 Ingredients

Biscoff cookies - These make the dreamiest crust. If you can’t find them, graham crackers work too but won’t have that warm spice flavor.
Biscoff spread - I use the smooth one because it blends so well into the filling. Any cookie butter brand works.
Cream cheese - Full-fat gives the best texture. Low-fat will still work, but the cheesecake won’t be as rich.
Heavy cream - Makes the filling light and fluffy. Coconut cream can work if you keep everything super cold.
Dark chocolate chips - Totally optional but so good. White chocolate also melts beautifully if you want a sweeter twist.
If you like more cake recipes, try my blueberry cake, lemon cake and cherry cheesecake.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

A close-up of a Biscoff cheesecake slice on a patterned plate with a fork, chocolate discs, and cookie pieces scattered around it.

👨‍🍳 Rita's Equipment

Springform pan - This is the key to getting that perfect cheesecake release. A 9-inch pan works best and gives you clean edges every time.
Flat measuring cup - Makes pressing the crust so much easier. The flat bottom helps you get it smooth and compact without hurting your hands.
Electric hand mixer - You’ll need this to whip the cream cheese and sugar into a smooth base. A stand mixer works too if that’s what you have.
Mixing bowls
Silicone spatula - Perfect for folding the whipped cream into the filling without deflating it.
Heatproof bowl - Great for melting chocolate gently over steam or in the microwave without burning it.
Cake carrier - Super handy if you’re taking the cheesecake to a party. It keeps everything cold and protected.

🥣 How To Make No-Bake Biscoff Cheesecake

Prep the crust: Mix crushed Biscoff cookies with melted butter and press into a springform pan. Pop it in the fridge to chill.
Make the filling: Beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla.
Whip the cream: In another bowl, whip cold heavy cream to soft peaks and fold it into the filling. Add melted chocolate if you’re doing the chocolate swirl.

Bowls of crushed Biscoff cookie crumbs and melted butter sit next to an empty springform pan lined with parchment.

A pressed Biscoff cookie crust lines the bottom of a springform pan, viewed from above.

Build the cheesecake: Spread the filling over the crust. I like adding a sprinkle of crushed cookies in the middle. Smooth the top.
Chill: Let it set for at least 6 hours or overnight so it slices clean.
Add the topping: Warm cream and Biscoff spread until smooth and pour over the chilled cheesecake.
Finish and serve: Add crushed cookies and chocolate shavings, then slice.

A jar of Biscoff cookie butter and a small bowl of vanilla extract sit beside a bowl of whipped cream cheese filling.

Biscoff cookie butter and vanilla extract are added on top of whipped cream cheese filling in a mixing bowl.

Biscoff cheesecake filling is fully mixed to a smooth caramel-brown color in a mixing bowl next to a bowl of cookie crumbs.

The no-bake cheesecake filling is poured into the springform pan next to a saucepan of melted Biscoff spread for the topping.

Rita's Tip

Give the cheesecake plenty of chill time. This makes the difference between a firm slice and a soft, messy one.

A close-up overhead view of the finished no-bake Biscoff cheesecake with a glossy cookie-butter swirl, chocolate shavings, cookie crumbs, and a Biscoff cookie on top.

📋 Tips

Keep everything cold so the filling stays fluffy. A chilled mixing bowl or stainless-steel bowl works great if you have one.
Melt your chocolate slowly using a heatproof bowl and a small saucepan — a simple double boiler setup keeps it from seizing.
Press the crust down firmly using the bottom of a flat measuring cup so it stays tight and doesn’t crumble.

A single slice of Biscoff cheesecake on a plate shows its cookie crust, creamy tan filling, and glossy cookie-butter top layer.

🍱 Storage Instructions

🍱To Store. Keep slices covered in the fridge for up to 4 days. This dessert travels well. A cake carrier or simple insulated bag keeps it cool on the go.
🥶Freezing. Freeze individual slices wrapped tightly. Thaw in the fridge overnight before serving.
🔥To Reheat. No reheating needed, but let frozen slices soften in the fridge.

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No-Bake Biscoff Cheesecake