No-Bake Biscoff Cheesecake

Name: Biscoff Cheesecake
Prep time: 30 min
Total time: 390 min
Ingredients: 250 g/8.8 oz Biscoff cookies; 5 tablespoons (2/3 stick/80g) unsalted butter, melted; ¼ cup (60 ml) water; 1 tablespoon powdered gelatin; 24 oz (680 g) cream cheese, at room temperature; 1 1/2 cups (170 g/6 oz) powdered sugar; 1 teaspoon pure vanilla extract; 2 cups (480 ml) heavy cream; 1 cup (300g) Biscoff cookie butter spread

Published: May 16, 2022 · Modified: Dec 19, 2022 by Shiran · This post may contain affiliate links · 30 Comments

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Holy Biscoff! This cheesecake is rich, creamy, and made with a crunchy Biscoff cookie crust and creamy Biscoff spread topping. It’s absolutely, insanely delicious and requires no baking. This is a must-try!

Do you guys like cookie butter as much as I do? Like, do you eat it from the jar with a spoon, too? I’m 100% guilty of doing this, and it’s an absolute inevitability whenever I made this Biscoff cheesecake. Unfortunately, I do the same thing with Nutella whenever I make no-bake Nutella cheesecake, Nutella brownies, Nutella stuffed cookies…the list goes on. Basically, I can’t get enough of either delectable spread.

But today, we’re making Biscoff cheesecake. This egg-free, no-bake cheesecake is one for the books. It’s absolutely incredible and so easy to make!

Ok, but what is Biscoff anyway?!

Originating in Belgium in 1932 by a baker named Jan Boone, Biscoff cookies (a combination of the words biscuit and coffee) were created by the Lotus brand. The cookies have a unique flavor of caramel, ginger, and cinnamon, and were created to be served alongside hot coffee. The company then went on to create Biscoff spread (and subsequently, ice creams, candies, and a whole lot of other delicious sweets, too).

Chefs and bakers have been obsessed with the stuff forever, making all kinds of recipes using the famous Biscoff cookies and Biscoff spread. Even Delta Airlines started serving the cookies on their flights.

How to make Biscoff cheesecake

This Biscoff cheesecake is egg-free and set with gelatin. This cheesecake has 2 main components:

Biscoff cookie crust
Cheesecake filling

Make the cookie crust

Grind up Biscoff cookies in a food processor
Combine with melted butter
Press mixture into the bottom of a 9-inch springform pan with your fingers to form an even layer. Place in the freezer or fridge to set while you make the cheesecake filling.

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Make the filling

Note: This is a no-bake recipe so it does use gelatin. If you prefer to make a baked cheesecake, here’s how to do it: Make the same cookie crust for this recipe, followed by the cheesecake batter from my classic cheesecake recipe (minus the lemon zest). Bake as instructed and allow to cool completely, then top with Biscoff cookie spread.

Bloom the gelatin. Place ¼ cup water in a small bowl and sprinkle the gelatin over the surface in a single layer. Let stand for 5-10 minutes to soften.
Beat the cream cheese and sugar together. use an electric mixer to beat together until fluffy. Add in vanilla extract.
Microwave the gelatin. This will only take a few seconds. Heat just until melted and syrupy. Add the gelatin to the cheesecake batter and whisk mixture until combined. Set aside.
Whisk heavy cream. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.
Pour filling into the pan and smooth the top. Cover pan with plastic wrap and place in the fridge for at least 6 hours, or until completely set.

Top with Biscoff cookie spread

Place Biscoff spread in a bowl and microwave for several seconds until melted, but don’t let it get too hot Pour over the cheesecake and refrigerate until set.

Tips for making Biscoff cheesecake

When melting the gelatin, don’t let it get too hot. Gelatin melts between 86°F and 104°F, so this is as hot as it should get. When gelatin reaches 212°F and over, it starts to die and won’t be effective as a setting agent.
Allow the cheesecake to chill in the fridge to fully set before eating. The cake should set for about 6 hours in the fridge before eating (I know it’s tempting, but it really will taste better!)
Use full-fat cream cheese. Full-fat cream cheese has better flavor and creates thick, delicious cheesecake. I recommend not using reduced fat, and definitely not fat free.

Can I freeze Biscoff cheesecake?

Definitely. You can free the cheesecake for up to one month. To thaw, place it in the fridge overnight.

More of my favorite cheesecake recipes

Caramel Apple Cheesecake: Made with juicy, caramelized apples and warm autumn spices.
Ricotta Cheesecake: Light and creamy with exquisite flavor.
Chocolate Cheesecake: For true chocoholics only.
New York Cheesecake: Thick, rich, creamy, incredible.

5 from 13 votes

Biscoff Cheesecake

Rich and creamy no-bake cheesecake with crunchy Biscoff cookie crumb crust and creamy Biscoff topping. This cheesecake is egg-free and tastes incredible! For a baked version of this cheesecake, see the Recipe Notes section.

Prep Time 30 minutes

Chilling time 6 hours

Total Time 6 hours 30 minutes

YIELD 9 -inch (23cm) cake

Ingredients

Crust:

250 g/8.8 oz Biscoff cookies
5 tablespoons (⅔ stick/80g) unsalted butter, melted

Filling:

¼ cup (60 ml) water
1 tablespoon powdered gelatin
24 oz (680 g) cream cheese, at room temperature
1 ½ cups (170 g/6 oz) powdered sugar
1 teaspoon pure vanilla extract
2 cups (480 ml) heavy cream

Topping:

1 cup (300g) Biscoff cookie butter spread

Instructions

Make the crust: Place cookies in a food processor, and process until you have a mixture of finely ground and coarse crumbs. The coarse crumbs will give a delicious crunch to the cake. In a medium bowl combine the crumbs and melted butter and mix until crumbs are evenly moistened. Press mixture into the bottom of a 9-inch springform pan with your fingers to form an even layer. Place in the freezer or fridge to set while you make the cheesecake filling.
Make the filling: Place ¼ cup water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
In a large bowl combine cream cheese and sugar, whisking well until combined and completely smooth. If the mixture is thick or grainy, beat with an electric mixer until smooth. Add in vanilla extract. Microwave gelatin for a few seconds, just until melted and syrupy (avoid heating it any more as that will ruin it). Add gelatin to the cheesecake batter and whisk mixture until combined. Set aside.
Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.
Pour filling into the pan and smooth the top. Cover pan with plastic wrap and place in the fridge for at least 6 hours, or until completely set.
Make the topping: Place spread in a bowl and microwave for several seconds until melted. It should be like a thick liquid. Pour over the cheesecake (just make sure it’s not hot) and refrigerate until set.
Cheesecake can be left in the fridge for 3-4 days, but good luck leaving it alone for that long. Serve cold. If left for too long at room temperature it will get soft. Cheesecake can also be frozen, wrapped tight, for up to a month. To thaw, place overnight in the fridge.

Recipe Notes

This is a no-bake recipe so it does use gelatin. If you prefer to make a baked cheesecake, here’s how to do it: Make the same cookie crust for this recipe, followed by the cheesecake batter from my classic cheesecake recipe (minus the lemon zest). Bake as instructed and allow to cool completely, then top with Biscoff cookie spread.

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No-Bake Biscoff Cheesecake

Ok, but what is Biscoff anyway?!