No Bake Biscoff Cheesecake
All your troubles and worries will float away when you bite into this ultra-creamy and decadent no-bake Biscoff cheesecake. The rich flavors of Biscoff are absolutely heavenly, and when you top it with crumbled cookies, it’s near perfection!
This recipe is quick and easy, but it’ll taste like you spent all day whipping it together in the kitchen! If you’re ready to be transported by these unbelievable flavors, this cheesecake will not disappoint!
🥘 Ingredients
- Lotus Biscoff Cookies & Cookie Crumble – perfect for the lazy baker! 😀
- Unsalted Butter
- Full-Fat Cream Cheese
- Powdered Sugar
- Heavy Whipping Cream
See the recipe card for quantities.
🔪 Instructions
Step 1
Crush up your Lotus Biscoff cookies. This will take two seconds with a handy food processor, but if you don’t have one, a plastic bag and a rolling pin will also do the trick. Alternatively, you can also buy Biscoff cookie crumbs.
Step 2
Add molten butter to 2/3 of the cookie crumbs and mix well. This will serve as the cookie crust of your no-bake Lotus Biscoff Cheesecake, so once you have the right consistency, cover your spring form cake pan with parchment paper, and then tightly pack the crushed Biscoff and butter mixture over it.
Step 3
Whip your heavy cream at medium speed until it forms soft peaks. Then, in a separate bowl, beat the cream cheese well till it becomes creamy. Add the powdered sugar next and beat it for another two minutes until stiff peaks form.
In this bowl, add the remaining third of the Biscoff cookie crumbs and fold them in, then fold in the whipped cream in the mix.
Step 4
Cover the crust with the cream cheese Biscoff cookie mixture, and even out the top using a rubber spatula.
Step 5
Sprinkle some Biscoff cookie crumbs over the cake for a nice final touch. Place your heavenly creation in the freezer for at least 3 hours to ensure that the filling firms up well.
Step 6
Serve the cheesecake cold but not frozen.
🍦 Variations
If you want something icy to enjoy with your Lotus Biscoff Cheesecake, I recommend adding a scoop of vanilla ice cream!
🍽 Equipment
- 9-Inch Springform Pan
- Hand mixer or kitchen machine – whisk and paddle attachment
- Parchment paper
- Mixing bowls 2
- Rubber Spatula
🌡 Storage
If you end up with any leftovers, this yummy cheesecake will last three to four days in the fridge. After assembling, you can store this yummy cheesecake in the freezer for three to six months.
💭 Top tip
To get the perfect cheesecake filling texture, we recommend defrosting the Biscoff cheesecake in the refrigerator after at least three hours of freezing time. This way it has the perfect texture and temperature when eaten afterwards. Simply divine!
To get the perfect slice every time, you’ll want to dip a sharp knife into hot water right before cutting in! This way, you’ll get clean slices of your Lotus Biscoff Cheesecake every time!
🙋🏻 FAQ
That all comes down to preference! One of the main differences between a baked cheesecake and a no-bake cheesecake – besides the fact that one doesn’t go in the oven – is the use of eggs. A no-bake cheesecake does not use eggs and depends on getting its perfect cheesecake filling texture from time spent chilling in the refrigerator or freezer.
Some people argue that baked cheesecakes are superior because of their dense, fluffy texture, but I’d make the case that each sweet dessert is delicious in its own right. I’m also a big fan of no-bake cheesecakes because you don’t have to wait for them to cool completely after you cook them. You do have to wait for the cream cheese mixture to firm up in the freezer, though, so no matter which recipe you choose, you’ll have to spend a little time waiting.
If your cheesecake still isn’t firm, chances are you most likely haven’t kept it in the fridge long enough! You’ll need to keep it in the refrigerator for at least several hours, but personally, I usually prepare my cheesecakes the night before, so they have plenty of time to get nice and firm.
If you’ve never had the pleasure of enjoying a Biscoff cookie before, you’re in for quite a treat! This shortbread cookie packs in a lot of flavors and spice and pleasant hints of caramel.
The only thing that really sets apart a Biscoff Cheesecake from any other no-bake cheesecake is the addition of Lotus Biscoff cookie crumbs for the crust, cheesecake filling, and topping.
Other Cheesecake Recipes for You to Try
- No Bake Pumpkin Cheesecake
- No Bake Chocolate Ricotta Cheesecake
- No Bake Mint Chocolate Cheesecake
- Patriotic Fourth of July No Bake Cheesecake
- Eggnog Cheesecake with Ginger Spiced Crust
- No Bake Fig Cheesecake in a Jar
- No Bake Lemon Cheesecake with Blueberry Topping
- No Bake Halloween Cheesecake with Raspberry Filling
- No Bake Strawberry Cheesecake
- No Bake 5 Ingredient Mini Oreo Cheesecakes
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No Bake Biscoff Cheesecake {5 Ingredients}
Equipment
- Electric hand mixer or Stand mixer with a whisk attachment
- Food processor Electric Chopper
- Springform pan 9-inch
- Plastic Wrap or aluminum foil
Ingredients
- 53 Biscoff Cookies or 1/2 Pack Biscoff cookie crumbs
- 3 oz Unsalted butter melted
- 2 ½ cups Cream Cheese softened
- 3 tbsp Powdered Sugar
- 1 ¼ cup Heavy Whipping Cream
Instructions
- Crush 53 Biscoff Cookies (with a food processor or using a plastic bag and rolling pin) or use Biscoff cookie crumbs.53 Biscoff Cookies
- Add 7.9 oz of the cookie crumbs to a mixing bowl and the melted 3 oz Unsalted butter. Mix well.3 oz Unsalted butter
- Keep 4 oz Biscoff crumbs for the cream cheese filling.
- Cover the spring form cake pan with parchment paper, then tightly pack the crushed Biscoff cookies and butter mixture, covering everything evenly.
- Leave the Biscoff cookie crust in the refrigerator until the cream cheese filling is ready.
- With the kitchen machine, whip 1 ¼ cup Heavy Whipping Cream, till soft peaks form.1 ¼ cup Heavy Whipping Cream
- Take another (large) bowl and beat 2 ½ cups Cream Cheese well till it softens.2 ½ cups Cream Cheese
- Add 3 tbsp Powdered Sugar, and beat it for another 2 minutes.3 tbsp Powdered Sugar
- Fold 4 oz Biscoff cookie crumbs into the cream cheese mixture.
- Next, fold in the whipped cream.
- Cover the Biscoff crust with the Biscoff cream cheese filling, and even out the top using a spatula.
- Sprinkle the 2.5 oz Biscoff cookie crumbs over the cake to cover it.
- Keep the cake in the freezer for at least 3 hours so the cheesecake can firm up well, then release the sides of the pan.
- After thawing, serve ice cold but not frozen.
Notes
Nutrition
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⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
This combines my favourite desserts, a no bake cheesecake and ,being from Belgium, biscoff cookies. This recipe worked out so well. I had never tried combining cheese cake with biscoff, but after making this recipe, this is definitely my new favourite cake.
Thank you, Sabine! I am so happy you liked it so much!
I just love the flavor of Biscoff cookies, so delicious. So this must be a great no bake cheesecake. I’m going to make it this weekend and I’m already looking forward to it!
Thank you, Andréa! Let me know how you liked it! 🙂
Cheesecake is one of my all time favourite desserts, and what an absolute treat this recipe is! The Biscoff is just delicious, and the cheesecake so smooth and creamy. The fact that it is no bake makes it super easy.
Thank you so much, Alexandra!
This cheesecake is heavenly! It’s fluffy and rich and easy to make. We liked it better than my husband’s chocolate cheesecake.
Thank you, Helen! I hope that didn’t upset your hubby! 🙂
This cheesecake is so good. Love the Bishcoff cookie crust. This eas a hit at my party.
That is awesome! Thank you, Conchetta!