No Bake Biscoff Cheesecake

Name: No Bake Biscoff Cheesecake {5 Ingredients}
Prep time: 15 min
Total time: 195 min
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

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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!

Gorgeous no bake Biscoff cheesecake on blue cake stand with a slice cut out. Placed on white wooden ground next to two pink plates.

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!

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🥘 Ingredients
🔪 Instructions
🍦 Variations
🍽 Equipment
🌡 Storage
💭 Top tip
🙋🏻 FAQ
Other Cheesecake Recipes for You to Try
📖 Recipe
🤎 You might also like
⛑️ Food Safety
💬 Comments

🥘 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 ⅔ 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.

Pack the crushed Biscoff cookies and butter mixture.

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.

Even out the top of the cream cheese filling using a spatula.

Add the Biscoff cookie crumbs on top of the cream cheese filling.

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!

Gorgeous no bake Biscoff cheesecake slice on pink plate next to two golden forks.

🙋🏻 FAQ

Is no bake cheesecake as good as baked?

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.

Why is my no bake cheesecake not firm?

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.

What is the Flavour of Biscoff?

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.

What is Biscoff cheesecake made of?

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

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