This no-bake Biscoff cheesecake is the ultimate dessert for cookie butter lovers. Made with a buttery Biscoff cookie crust, a rich and creamy cheesecake filling, and a smooth layer of melted Biscoff spread on top, it’s packed with that irresistible caramelized flavor in every bite. Best of all, there’s no oven required, making it an easy dessert for any occasion.

Close-up angled view of a square pan filled with no-bake Biscoff cheesecake. The creamy cookie butter cheesecake filling is smoothed into an even layer and topped with whole Lotus Biscoff cookies and crushed cookie crumbs before chilling. A small bowl of Biscoff spread is visible in the background.

After testing several versions of this recipe, I found that using full-fat cream cheese and freshly whipped cream creates the perfect balance of richness and stability. The cheesecake sets beautifully in the refrigerator, slices cleanly, and delivers the silky texture you’d expect from a bakery-quality dessert without any complicated techniques.

Whether you’re making it for a holiday gathering, birthday celebration, or simply because you’re craving a Biscoff treat, this easy no-bake cheesecake is always a crowd-pleaser. It’s make-ahead friendly, beginner-friendly, and guaranteed to disappear quickly whenever it’s served.

Why You’ll Love This No-Bake Biscoff Cheesecake

No oven required. This easy no-bake dessert comes together without turning on the oven, making it perfect for warm weather, busy holidays, or anytime you want a stress-free treat.
Loaded with Biscoff flavor. From the buttery Biscoff cookie crust to the creamy cookie butter filling and rich topping, every layer is packed with the sweet caramelized spice flavor Biscoff fans love.
Beginner-friendly recipe. No water baths, baking, or complicated techniques are required. If you’ve never made cheesecake before, this recipe is simple to follow and delivers reliable results.
Freezer-friendly. You can make this cheesecake ahead and freeze it for later, making it a convenient dessert for entertaining or meal prep.

Ingredients You’ll Need

Overhead view of the ingredients for a no-bake dessert, including Lotus Biscoff cookies, Biscoff spread, cream cheese, whipping cream, powdered sugar, vanilla extract, and melted butter arranged on a light marble surface before preparation.

Biscoff cookies – These crushed cookies create the buttery, flavorful base of the cheesecake.
Melted butter – Helps bind the cookie crumbs together so the crust holds its shape when sliced.
Biscoff spread – The star ingredient that gives the cheesecake its rich cookie butter flavor and creamy texture.
Cream cheese – Provides the classic tangy cheesecake flavor and creates a smooth, rich filling.
Icing sugar – Sweetens the filling while dissolving easily for a silky texture.
Vanilla extract – Enhances the warm caramel and spice notes of the Biscoff spread.
Cold whipping cream – Whipped into the filling to create a light, airy texture while helping the cheesecake set properly without baking.
Reserved Biscoff cookies – Crushed or whole cookies add a beautiful finishing touch and extra crunch.
Extra melted Biscoff spread (optional) – Drizzle over the top before serving for even more cookie butter flavor and a bakery-style presentation.

How to Make No-Bake Biscoff Cheesecake

Step 1: Prepare the Crust. Crush the Biscoff cookies into fine crumbs, reserving about 4 cookies for garnish. Mix the crumbs with the melted butter until combined.

Press the mixture firmly into a parchment-lined or lightly greased small square pan. Use the back of a spoon or the bottom of a glass to create an even layer.

Overhead view of finely crushed cookie crumbs in a food processor, prepared for making the crust of a no-bake dessert.

Overhead view of a square baking pan filled with a prepared Biscoff cookie crust made from finely crushed Lotus Biscoff cookies and butter. Bowls of powdered sugar and Biscoff spread sit nearby as the ingredients are assembled for a no-bake Biscoff cheesecake recipe.

Step 2: Make the Filling. Beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy. Add the Biscoff spread and mix until combined.

In a separate bowl, whip the cold whipping cream to stiff peaks. Gently fold it into the cheesecake mixture until no streaks remain.

Overhead view of softened cream cheese beaten until smooth in a glass mixing bowl, surrounded by cookies, spread, powdered sugar, whipping cream, vanilla extract, and lemon juice while preparing the filling for a no-bake dessert.

Overhead view of a smooth filling in a glass mixing bowl after the cream cheese, spread, vanilla extract, and icing sugar have been mixed together. A whisk rests in the creamy cookie butter mixture, with Lotus cookies arranged nearby before whipped cream is folded into the filling.

Step 3: Assemble. Spread the filling evenly over the prepared crust and smooth the top with a spatula. Garnish with the reserved Biscoff cookies and a sprinkle of extra cookie crumbs, if desired.

Overhead view of a square pan filled with smooth Biscoff cheesecake filling spread evenly over a Biscoff cookie crust. A mixing bowl with the remaining cookie butter filling and Lotus Biscoff cookies sits nearby as the no-bake cheesecake is prepared for chilling.

Overhead view of a square pan filled with no-bake Biscoff cheesecake topped with whole Lotus Biscoff cookies and a light sprinkle of cookie crumbs. The creamy cookie butter cheesecake filling has been smoothed into an even layer and decorated before chilling and serving.

Step 4: Chill. Refrigerate for at least 4 hours, or until set. For the best texture and flavor, chill overnight.

Step 5: Serve. Slice into 6 to 8 squares and serve chilled. Drizzle with melted Biscoff spread or sprinkle with extra cookie crumbs before serving, if desired.

Overhead view of no-bake Biscoff cheesecake bars in a square baking pan with one serving removed to reveal the creamy cookie butter cheesecake filling and buttery Biscoff cookie crust. The cheesecake is topped with Lotus Biscoff cookies and a drizzle of melted Biscoff spread, with a plated cheesecake bar served alongside.

Make Ahead, Storage & Freezing

Make ahead: This no-bake Biscoff cheesecake is the perfect make-ahead dessert. For the best flavor and texture, prepare it a day in advance and chill overnight.
Refrigerate properly: Store the cheesecake covered in the refrigerator until ready to serve to keep it fresh and prevent it from drying out.
Enjoy within 4 days: Leftover cheesecake can be stored in the refrigerator for up to 4 days, although it’s best enjoyed within the first few days.
Freeze for longer storage: Once fully set, wrap the cheesecake or individual slices tightly and freeze for up to 2 months.
Thaw before serving: Transfer frozen cheesecake to the refrigerator and thaw overnight before serving. Add any extra Biscoff drizzle or cookie crumbs just before serving for the best presentation.

Tips for the Best Biscoff Cheesecake

Use full-fat cream cheese for the creamiest texture. Full-fat cream cheese creates a rich, smooth filling that sets properly in the refrigerator. Reduced-fat versions can make the cheesecake softer and less stable.
Start with softened cream cheese. Allow the cream cheese to sit at room temperature for about 30 minutes before mixing. This helps it blend smoothly with the other ingredients and prevents lumps in the filling.
Use cold whipping cream. Cold cream whips faster and holds its shape better, helping create a light, fluffy cheesecake filling that sets beautifully.
Use a sharp knife for clean slices. Wipe the knife clean between cuts for the neatest presentation.

Close-up of a slice of no-bake Biscoff cheesecake served on a white plate with a buttery Biscoff cookie crust, creamy cookie butter cheesecake filling, a whole Lotus Biscoff cookie on top, and a drizzle of melted Biscoff spread. A fork rests beside the cheesecake slice, highlighting its rich, smooth texture.

Lotus Biscoff cheesecake FAQs

Yes. Crunchy Biscoff spread works well in this recipe and adds small bits of cookie throughout the filling. The texture will be slightly different, but the cheesecake will still set properly and have the same delicious cookie butter flavor.

Absolutely. While a small square pan works perfectly for cheesecake bars, you can also use a loaf pan, an 8-inch round pan, or individual serving glasses. Keep in mind that thicker cheesecakes may require additional chilling time.

A soft filling is usually caused by under-whipped cream or insufficient chilling time. Make sure the whipping cream reaches stiff peaks before folding it into the filling, and allow the cheesecake to chill until fully set.

Definitely. This cheesecake pairs well with whipped cream, chocolate drizzle, caramel sauce, chopped Biscoff cookies, or even fresh berries. Feel free to customize it based on the occasion or your personal preferences.