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.

🛒 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.

👨‍🍳 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.

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.

Rita's Tip

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

📋 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.

🍱 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