Creamy, cookie-butter bliss no oven, no sweat. This no-bake Biscoff cheesecake stacks a spiced, crunchy crust under a cloud-soft filling swirled with caramelized warmth. Five ingredients, one pan, big payoff. Chill it, slice it, watch everyone go quiet… then ask for seconds.
Why This No-Bake Biscoff Cheesecake Recipe Slaps
This cheesecake is the culinary equivalent of a mic drop. The Biscoff crust gives it a deep, spiced crunch, while the velvety filling balances sweetness with a hint of tang.
No baking means no cracks, no water baths, and no patience required. It’s also foolproof ideal for anyone who’s ever burned toast. Plus, it looks fancy AF.
Who knew laziness could taste this good?
Ingredients You’ll Need
- For the crust: 2 cups Biscoff cookie crumbs (about 24 cookies), 6 tbsp melted butter, 1 tbsp sugar (optional, because Biscoff is already sweet enough).
- For the filling: 16 oz cream cheese (room temp), 1 cup powdered sugar, 1 tsp vanilla extract, 1 cup heavy whipping cream, ½ cup Biscoff spread (plus extra for drizzling).
- For topping: More Biscoff spread, crushed cookies, or whipped cream (because excess is key).
Step-by-Step Instructions
- Crush the cookies: Blitz Biscoff cookies in a food processor or smash them in a bag with a rolling pin (therapy included).
- Mix the crust: Combine crumbs with melted butter and sugar (if using). Press into a 9-inch springform pan like your life depends on it. Chill for 15 mins.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to stiff peaks. Fold it into the cream cheese mix gently—no one likes a deflated cheesecake.
- Add the magic: Melt Biscoff spread slightly (10 sec in the microwave), then swirl it into the filling. Pour over the crust and smooth the top.
- Chill out: Refrigerate for at least 4 hours (overnight is better, but good luck waiting that long).
- Show off: Drizzle with extra Biscoff, add cookie crumbs, and slice. Congrats, you’ve just outdone every bakery in town.
How to Store This Masterpiece
Keep it covered in the fridge for up to 5 days if it lasts that long. For longer storage, freeze it (sliced or whole) for up to 2 months. Thaw in the fridge overnight before serving.
Pro tip: Hide a slice for yourself before sharing. Trust me.
Why This No-Bake Biscoff Cheesecake Recipe is a Game-Changer
No-bake means no stress. It’s faster than traditional cheesecake, impossible to mess up, and requires zero technical skill.
The flavor combo is unreal Biscoff’s warmth pairs perfectly with the creamy filling. Plus, it’s customizable (more on that below). IMO, it’s the ultimate dessert for lazy overachievers.
Common Mistakes to Avoid
- Using cold cream cheese: Room temp = smooth filling. Cold = lumpy sadness.
- Overmixing the whipped cream: Stop when it forms stiff peaks. Otherwise, you’ll get butter (yes, really).
- Skipping the chill time: Impatience leads to soup. Respect the fridge.
- Drowning it in toppings: Less is more. Let the Biscoff flavor shine.
Craving something quick and crave-worthy?
Dive into Lazy Bites your shortcut to cheesy snacks, sweet treats, and no-fuss sides that hit the spot fast. Perfect for snack attacks, lazy weekends, or last-minute party spreads. Grab a bite now no stress, just flavor.
Swaps and Alternatives
No Biscoff? No problem. Use graham crackers for the crust and Nutella or peanut butter for the swirl.
Vegan? Swap in dairy-free cream cheese, coconut cream, and plant-based butter. Want more texture?
Add chopped nuts or chocolate chips to the crust. The world is your cheesecake customize it.
No-Bake Biscoff Cheesecake
Ingredients
- 2 cups Biscoff cookie crumbs about 24 cookies
- 6 tablespoons butter, melted
- 1 tablespoon sugar optional
- 16 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup Biscoff spread plus extra for drizzling
- crushed Biscoff cookies for topping
- whipped cream for topping
Instructions
- Crush Biscoff cookies using a food processor or by smashing them in a bag with a rolling pin.
- Mix crumbs with melted butter and sugar (if using). Press the mixture into a 9-inch springform pan. Chill for 15 minutes.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until fully incorporated.
- Slightly melt Biscoff spread (about 10 seconds in the microwave) and swirl into the filling.
- Pour filling over the crust and smooth the top. Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with extra Biscoff spread, top with crushed cookies and whipped cream as desired.
Notes
Nutrition
FAQs about No-Bake Biscoff Cheesecake
Can I use a different pan?
Yes! A pie dish works, but you might need to halve the filling.
Springform pans are best for clean slices.
Why is my filling runny?
Either the cream wasn’t whipped enough, or you didn’t chill it long enough. FYI, gravity always wins.
Can I make this ahead?
Absolutely. It tastes even better after 24 hours in the fridge.
The flavors meld like a perfect relationship.
Is there a low-sugar version?
Skip the added sugar in the crust and use a sugar-free Biscoff spread. The cookies are sweet enough on their own.
Can I freeze leftovers?
Yes, but the texture might soften slightly. Still delicious just eat it fast.
Final Thoughts
This no-bake Biscoff cheesecake is the dessert equivalent of a cheat code.
It’s easy, decadent, and guaranteed to make you look like a culinary genius. Whether you’re feeding a crowd or just treating yourself, this recipe delivers every time. Now go forth and conquer—without ever turning on your oven.
Follow Lazy Meal Prep on your favorite platform and become part of our cozy kitchen crew:
- Instagram – for behind-the-scenes peeks and weekday inspiration
- Facebook – to swap ideas, tips, and share what you’re cooking
- Pinterest – to save and plan your week the lazy-smart way
Let’s make cooking easier, together one delicious bite at a time.
