Biscoff Banana Cheesecake (No-Bake) | CookOS

Biscoff Banana Cheesecake

Name: Biscoff Banana Cheesecake (No-Bake)
Prep time: 20 min
Total time: 4 h 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 (3.4 oz) boxes instant cheesecake pudding mix; 3 cups milk; 1 (24.3 oz) tub no-bake cheesecake filling; 2 cups heavy whipping cream; 1 tsp vanilla extract; 1/2 cup powdered sugar; 1 (8.8 oz) package Biscoff cookies; 3 bananas, sliced; 1/4 cup Biscoff cookie butter spread, melted

This no-bake biscoff banana cheesecake layers crispy Biscoff cookies with creamy instant cheesecake pudding, fresh sliced bananas, and homemade whipped cream—ready in just 15 minutes with no oven required.

🌍American 🏷️Biscoff 🏷️Banana 🏷️Cheesecake 🏷️No-bake 🏷️Dessert

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🏷️Layered dessert

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Total

4h 20m

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

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Ingredients

2 (3.4 oz) boxes instant cheesecake pudding mix
3 cups milk
1 (24.3 oz) tub no-bake cheesecake filling
2 cups heavy whipping cream
1 tsp vanilla extract
1/2 cup powdered sugar
1 (8.8 oz) package Biscoff cookies
3 bananas, sliced
1/4 cup Biscoff cookie butter spread, melted

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Instructions

1
In a large bowl, combine the instant cheesecake pudding mix and milk. Whisk until it begins to thicken.
2
Add the no-bake cheesecake filling to the pudding mixture and whisk until smooth and fully combined. Set aside.
3
In a separate bowl or a stand mixer, combine the heavy whipping cream, vanilla extract, and powdered sugar.
4
Whip the cream mixture on high speed until stiff peaks form.
5
In a 9x13 inch baking pan, arrange a single layer of Biscoff cookies to cover the bottom.
6
Pour half of the cheesecake pudding mixture over the cookies and spread into an even layer.
7
Arrange a layer of sliced bananas over the pudding.
8
Spread a layer of the whipped cream over the bananas.
9
Sprinkle a layer of crushed Biscoff cookies over the whipped cream.
10
Pour the remaining cheesecake pudding mixture on top and spread evenly.
11
Drizzle with melted Biscoff cookie butter spread.
12
Add another layer of sliced bananas.
13
Drizzle with more melted Biscoff cookie butter spread.
14
Spread the remaining whipped cream over the top in an even layer.
15
Top with more crushed Biscoff cookies and a final drizzle of Biscoff cookie butter spread.
16
Cover the pan with foil and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.

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Tips & Notes

Pro tips

Whip heavy cream and powdered sugar to stiff peaks just before assembly; over-whipping turns it grainy.
Crush Biscoff cookies by hand into varied sizes (some crumbs, some chunks) for better texture contrast than food processor crumbs.
Slice bananas immediately before layering to prevent browning and maintain freshness.
Drizzle melted Biscoff cookie butter between layers for deeper flavor and moisture without sogginess.

Substitutions

Instant cheesecake pudding mix → prepared cheesecake mousse or mascarpone whipped cream (same texture, less sweet)
Heavy whipping cream → coconut cream or Greek yogurt (lighter result, tangier flavor)
Biscoff cookies → graham crackers or vanilla wafers (milder spice profile)
Biscoff cookie butter spread → caramel or dulce de leche (different flavor, same binding effect)

Storage & make-ahead

Refrigerate covered up to 2 days. Not recommended for freezing due to pudding and fresh banana texture breakdown.

Common Questions

Can I make this ahead of time?

Yes. Assemble up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add the whipped cream topping within 1 hour of serving to prevent sogginess.