No-Bake Biscoff Cookie Butter Cheesecake Recipe
This No-Bake Biscoff Cookie Butter Cheesecake is a creamy, luscious dessert that combines the rich flavors of Biscoff cookies and smooth cheesecake without the need for baking. With a crunchy cookie crust, a fluffy cream cheese filling whipped with Biscoff spread, and a glossy cookie butter topping, this cheesecake is both elegant and effortlessly simple to prepare. Perfect for those craving a decadent treat that sets in the fridge or freezer, delivering maximum flavor with minimal fuss.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups Biscoff cookie crumbs
- 1/3 cup butter, melted
- Extra Biscoff cookies for the sides
Filling
- 4 (8-ounce) blocks cream cheese, softened to room temperature
- 4 tablespoons sugar
- 1½ cups Biscoff spread (cookie butter)
- 2 cups heavy cream
Topping
- ½ cup cookie butter
- Additional Biscoff cookies for garnish
Instructions
- Make the crust: Add the Biscoff cookies to a food processor and pulse until they become fine crumbs. Melt the butter and stir it into the crumbs until evenly coated and the mixture holds together like damp sand.
- Press into the pan: Pour the crumb mixture into an 8-inch springform pan. Use the back of a metal measuring spoon to press the crumbs firmly into the bottom and slightly up the sides for a neat, even base.
- Create the cookie border: Stand a few whole cookies upright around the inside edge of the pan to form a decorative cookie border, adding visual appeal with no baking required.
- Set aside and make the filling: In a mixing bowl, use an electric hand mixer to whip the cream cheese, sugar, and Biscoff spread together until smooth and creamy.
- Whip it up: Pour in the heavy cream and continue mixing until the filling is light, fluffy, and fully combined, thick enough to hold its shape but still creamy.
- Assemble the cheesecake: Spoon the filling evenly over the crust and spread it out with a spatula for a smooth surface.
- Add the topping: Melt ½ cup of cookie butter in the microwave for 30 to 45 seconds until pourable. Drizzle over the top and gently spread into an even layer.
- Chill to set: Place the cheesecake in the refrigerator for at least 6 hours or in the freezer for 4 hours to firm up the filling and topping.
- Slice and serve: Remove the cheesecake from the springform pan and slice into pieces. Top each slice with whipped cream, a cookie piece, and a drizzle of melted cookie butter for extra indulgence.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Press the crust firmly for a sturdy base that holds together when sliced.
- Use a sharp knife warmed in hot water for clean cheesecake slices.
- You can substitute regular cream for heavy cream, but the texture may be less stable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing may affect texture slightly; thaw in the fridge before serving.
Keywords: no-bake cheesecake, Biscoff cheesecake, cookie butter dessert, easy cheesecake, no bake dessert, creamy cheesecake
