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    Home » Recipes » Cheesecakes

    No-Bake Biscoff Cheesecake

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

    Jump to Recipe

    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!

    The most amazing Biscoff cheesecake

    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!

    The most amazing Biscoff cheesecake

    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.

    The most amazing Biscoff cheesecake

    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.

    1. 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.
    2. Beat the cream cheese and sugar together. use an electric mixer to beat together until fluffy. Add in vanilla extract.
    3. 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.
    4. 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.
    5. 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.

    The most amazing Biscoff cheesecake

    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.

    The most amazing Biscoff cheesecake

    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.
    The most amazing Biscoff cheesecake
    5 from 13 votes
    Print

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.

    SaveSave

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      Recipe Rating




    1. Katie says

      October 23, 2017 at 6:55 pm

      This was awesome. And so easy. I did the baked version. Thanks!

      Reply
    2. Sarah Del says

      December 24, 2017 at 1:00 am

      Fell in love with these cookies after a trip overseas. So glad I was able to find a perfect dessert to use them in. Super easy to make and is so tasty! Thank you 🙂

      Reply
    3. Maria says

      June 18, 2018 at 11:30 am

      I have made it as a baked version and it came out absolutely amazing. So delicious and divine. Thank you for the recipe.

      Reply
    4. Sue says

      December 22, 2018 at 6:28 am

      This was easy and amazing!! I will be using this recipe alot.

      Reply
    5. Emma says

      January 03, 2019 at 12:41 pm

      Most successful baked cheesecake I’ve ever made. Thank you!

      Reply
    6. jess averashi says

      January 24, 2019 at 11:17 am

      This is five stars!I make it without the gelatin which is better for my veggie friends also. It doesn’t need it and comes up perfect.

      Reply
    7. Wilayna says

      February 28, 2019 at 3:00 pm

      Delicious!! I used the gelatin method and it was very easy to make and turned out perfectly!

      Reply
    8. Rachael Sherry says

      May 23, 2019 at 3:36 pm

      I made this for Easter dessert and my sister in laws family was fighting over the last pieces! I did the no bake version. Question: does it have to be made in the springform pan? Anyone ever try making it in a glass 9×13 pyrex dish so its a little thinner and more to go around?

      Reply
    9. MN says

      June 07, 2019 at 9:45 am

      Do you think this recipe with work with the american version of double cream- heaving cream. It seems like its not quite as fatty as double cream based on my research.

      Reply
      • Karen says

        May 31, 2020 at 2:46 pm

        PERFECTION!
        THANK YOU
        followed no bake recipe exact (used kosher vegan gelatin)- not sure if same effect..
        Curious if granulated sugar can be substituted for powdered sugar and is the baked recipe different ingredients?
        This Cake was so delicious, and was a holiday dinner hit. I definitely could devour the whole thing by myself over few days!

        Reply
    10. Rebecca says

      January 30, 2020 at 6:23 pm

      Hi, I can only get gelatine sheets, how many would you use instead of the powdered gelatine?
      Thanks x

      Reply
      • Shiran says

        February 05, 2020 at 2:43 am

        If using sheet gelatin, use the same weight – 10 grams for this recipe.

        Reply
    11. Khudaija Abbasi says

      May 08, 2020 at 9:55 pm

      Hey! Where is the video?

      Reply
    12. Umairah says

      June 22, 2020 at 7:29 am

      If i want to bake, how long n temperature use?

      Reply
    13. Amna says

      October 07, 2020 at 10:25 am

      Ive already made the no-bake version 3 times as my family & friends absolutely love it! & I’ve been told that this was one of the best cheesecakes they’ve ever had! Its true that the biscoff does most of the work which makes it easier but tastes soo good. I use the Elle & Vire cream cheese & cream for this recipe.

      Reply
    14. Sam says

      October 24, 2020 at 7:25 pm

      First made this early 2018, couple times in 2019 and now first time in 2020 🥴 always goes down a treat! Have found sometimes that I get a few lumpy bits of gelatin – do you have any tips for the adding of gelatin to avoid that? Had a couple work just fine but don’t think I’ve done anything different when it’s had the odd lump? 😖 cracking recipe though! 👌🏼

      Reply
      • Shiran says

        November 03, 2020 at 9:49 am

        Hi Sam! I’m so glad you like it 🙂 Make sure that when you microwave the gelatin you get a smooth syrup, then quickly whisk it into the mixture. Usually, when it’s too hot and you add it to a cold mixture it can get lumpy, so make sure that the syrup is not too hot and that the cheesecake mixture is not too cold.

        Reply
    15. Dalina Perdomo says

      December 08, 2020 at 12:32 am

      Hi! So excited to try this. I was wondering if cream of tartar could be used in place of powdered gelatin?

      Reply
      • Shiran says

        December 20, 2020 at 7:27 am

        It’s not possible to use cream of tartar instead of the gelatin.

        Reply
    16. Valerie says

      June 08, 2021 at 10:53 am

      Hi. How do I adjust the ingredients for 7 inch springform pan? Please advise me. Thanks

      Reply
      • Shiran says

        June 11, 2021 at 5:14 am

        Hi Valerie 🙂 I recommend checking out my article on how to convert cake pan sizes .

        Reply
    17. Leanne says

      June 16, 2021 at 4:38 pm

      This is my go-to dessert to impress!
      Im nit not exaggerating when I say people talk about it long after and request it again!
      I add 3 tbsp of biscoff to the filling also. Ive just started using the biscoff crunchie version which adds a great texture.

      Reply
    18. Aisha says

      March 20, 2022 at 3:03 am

      If i increase the recipe ..do i increase the gelatin as well

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        March 20, 2022 at 11:06 am

        Hi Aisha, yes, you need to increase everything proportionally. So if you double the recipe, also double the gelatin 🙂

        Reply
    19. k says

      March 06, 2023 at 3:14 am

      why do you need to use gelatin

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        April 05, 2023 at 5:35 pm

        Hello, The gelatin helps the cream cheese set and hold its texture due to no oven involved.

        Reply
    20. Kaitlyn says

      April 24, 2023 at 12:25 pm

      If I could give this more stars, I would! It is a mind blowing combination — the airy no-bake filling and caramelized Biscoff flavor is truly decadent (without being heavy). Everyone that has tried this when I’ve made it are mind blown, it’s truly that good. Even for people that don’t enjoy cheesecake, it is yummy. I recently added banana slices to the top and bruleed them and it was great.

      Thank you for this keeper!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        April 27, 2023 at 2:51 pm

        That sounds like an awesome idea! Thank you, Kaitlyn!

        Reply
    21. Deb says

      May 06, 2025 at 7:02 pm

      I made this cheesecake for Easter and it was a hit!! My family LOVED IT!! Several of them have put in requests for birthday, Mother’s Day, and just because 😁. Guess I’d better buy more spring pans. I give this cheesecake a 10!!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        May 19, 2025 at 3:11 pm

        So glad this recipe was a hit for you and your family! 🙂 Cheers!

        Reply

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