Introduction

This No-Bake Biscoff Cookie Butter Cheesecake is a creamy, dreamy dessert that’s effortless to make and packed with rich, spiced flavors. With a crunchy cookie crust and luscious filling, it’s perfect for impressing guests or treating yourself after a long day.

A slice of creamy light beige cheesecake with a thin crumbly light brown crust at the bottom, topped with a smooth golden caramel drizzle that flows down the sides. On top of the cheesecake, there is a dollop of white whipped cream surrounded by three small golden brown cookies placed vertically. The slice sits on a white plate with a white marbled texture surface underneath. In the background, there is a blurred white pitcher filled with milk. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups Biscoff cookie crumbs
1/3 cup butter, melted
More Biscoff cookies for the sides
4 (8-ounce) blocks cream cheese, softened to room temperature
4 tablespoons sugar
1½ cups Biscoff spread (cookie butter)
2 cups heavy cream
1/2 cup cookie butter
More cookies for garnish

Instructions

Step 1: Make the crust by placing the Biscoff cookies in a food processor and pulsing until they become fine crumbs. Melt the butter and stir it into the crumbs until everything is evenly coated and resembles damp sand.
Step 2: Press the crumb mixture into the bottom of an 8-inch springform pan, using the back of a metal measuring spoon to pack it firmly and slightly up the sides for an even base.
Step 3: Create a decorative border by standing extra Biscoff cookies upright around the inside edge of the pan.
Step 4: In a mixing bowl, use an electric hand mixer to whip the cream cheese, sugar, and cookie butter together until smooth and creamy.
Step 5: Pour in the heavy cream and continue mixing until the filling is light, fluffy, and fully combined, thick enough to hold its shape.
Step 6: Spoon the filling over the crust and spread it evenly with a spatula.
Step 7: Melt ½ cup of cookie butter in the microwave for 30–45 seconds until pourable, then drizzle it over the top and gently spread into an even layer.
Step 8: Chill the cheesecake in the refrigerator for at least 6 hours, or freeze for 4 hours if short on time.
Step 9: Once set, remove the cheesecake from the pan and slice. Optionally, garnish each slice with whipped cream, a cookie piece, and an extra drizzle of melted cookie butter.

Tips & Variations

For a stronger cookie flavor, add a few extra tablespoons of Biscoff spread to the filling.
Use a stand mixer or hand mixer to achieve the ideal fluffy texture in the filling.
Try swapping Biscoff cookies for speculoos or ginger snaps for a different spice note.
If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. If frozen, keep it tightly wrapped or in an airtight container for up to 2 weeks. To serve after freezing, thaw in the refrigerator overnight. Avoid leaving it at room temperature for long to maintain the creamy texture.

How to Serve

A slice of creamy cheesecake with three visible layers is shown on a white plate set on a white marbled surface. The bottom layer is a thin, crumbly crust in a light brown color. Above it is a thick, smooth, pale yellow cheesecake layer. The top layer is a thin coating of golden brown caramel that drips down the sides in thick streams. On top, there is a small dollop of white whipped cream, and around it are three golden brown cookie pieces standing upright, one larger in the center and two smaller on each side. In the blurry background, there is a white container with a silver rim. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake actually benefits from sitting overnight in the fridge to fully set and develop flavor. Just be sure to cover it to prevent it from absorbing other odors.

Is it possible to use a lower-fat option for the cream cheese or heavy cream?

While you can use lower-fat versions, keep in mind that the texture and creaminess might be affected. Full-fat cream cheese and heavy cream give the best rich and smooth results.