No-Bake Biscoff Cheesecake
This no-bake Biscoff cheesecake features a Biscoff cookie crust, swirled cookie butter layers, and creamy cheesecake filling—no oven or baking skill required.
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This no-bake Biscoff cheesecake features a Biscoff cookie crust, swirled cookie butter layers, and creamy cheesecake filling—no oven or baking skill required.
Delivery in as fast as one hour.*
Prices vary by store
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Place 20 Biscoff cookies in a food processor and pulse until they become fine crumbs.
In a small saucepan, melt 3 tablespoons of butter over low heat.
Pour the melted butter into the bowl with the cookie crumbs and mix until well combined.
Transfer the crumb mixture to a glass baking dish and press it down firmly with a spatula to form an even crust.
Gently melt 6 ounces of cookie butter in a bowl.
Pour the melted cookie butter over the crust and spread it into an even layer.
In a separate bowl, melt another 3 ounces of cookie butter. Add this to the tub of no-bake cheesecake filling.
Stir the cookie butter and cheesecake filling together until fully incorporated.
Spread about half of the cheesecake mixture over the cookie butter layer in the dish.
Arrange a single layer of whole Biscoff cookies on top of the cheesecake mixture.
Drizzle a small amount of additional melted cookie butter over the layer of cookies.
Top with the remaining cheesecake mixture and spread it out evenly.
Melt a final portion of cookie butter, transfer it to a freezer bag, and snip a small hole in the corner.
Drizzle the cookie butter in lines across the top of the cheesecake.
Use the tip of a butter knife to drag through the drizzles, creating a decorative pattern.
Crumble the remaining Biscoff cookies and sprinkle them around the edges of the dish to create a border.
Place one whole Biscoff cookie in the center for garnish.
Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving.
Refrigerate in an airtight container for up to 3 days. Do not freeze due to texture degradation of the no-bake filling.
Yes. Assemble the cheesecake and refrigerate for up to 2 days before serving. Add the decorative drizzle and crumbles just before serving for best presentation.
Mix softened cream cheese, powdered sugar, and whipped cream as a homemade alternative. Use roughly 8 oz cream cheese, 1/2 cup powdered sugar, and 1 cup whipped cream.
Keep the cheesecake in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture of the no-bake filling will degrade.
Yes, smooth cookie butter works fine. You'll lose the textural contrast, but the flavor will be identical.
No springform required—this recipe can be made in a regular 8 or 9-inch pie dish or baking dish for easy layering and serving.
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