If you love Biscoff cookies and creamy cheesecake, this no-bake Biscoff Cookie Crust Cheesecake is a dream come true. A buttery caramel cookie crust pairs perfectly with a smooth Biscoff-infused cheesecake filling, finished with a decadent cookie butter drizzle and crunchy topping. This dessert is beginner-friendly yet impressively elegant—perfect for special occasions or weekend treats.
With just 40 minutes of prep and a few hours of chilling, you’ll have 12 generous servings of creamy, spiced indulgence.
Ingredients
Cookie Crust
- 8.8 ounces Biscoff cookies (250 g), crushed
- 1/3 cup unsalted butter (5 tbsp; 75 g), melted
Cheesecake Filling
- 16 ounces full-fat cream cheese (450 g), softened
- 1/2 cup powdered sugar (60 g)
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie butter (250 g)
- 1 1/4 cups heavy cream (10 fl oz; 300 ml), cold
Topping
- 1/4 cup Biscoff cookie butter (4 tbsp; 63 g), melted
- 2 Biscoff cookies, crushed
Step-by-Step Instructions
Step 1: Prepare the Pan & Crust
- Invert the base of an 8-inch springform pan to remove the lip for easier removal. Spray with non-stick spray and line the bottom with a square sheet of parchment paper. Optionally, line the sides with parchment strips.
- Process Biscoff cookies in a food processor until finely ground. Add melted butter and pulse until fully combined.
- Press mixture firmly into the prepared pan using the flat base of a measuring cup to create an even crust. Freeze while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a stand mixer, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Add Biscoff cookie butter and continue beating until fully incorporated.
- Pour in cold heavy cream and whip until the mixture thickens and holds soft peaks.
Step 3: Assemble & Chill
- Spread cheesecake filling evenly over the chilled crust, smoothing the surface.
- Refrigerate for at least 6–8 hours or overnight to set.
Step 4: Add Topping & Serve
- Remove cheesecake from pan using the parchment overhang. Peel away parchment.
- Melt additional Biscoff cookie butter in 30-second increments until pourable. Drizzle over the cheesecake and sprinkle with crushed Biscoff cookies.
- Chill for 10 minutes to set topping before slicing and serving.
Extra Suggestions
- Use cold heavy cream straight from the fridge to ensure proper whipping and stability.
- Line the springform pan with parchment for easier removal and a cleaner presentation.
- Let cheesecake set fully overnight for optimal texture and firmness.
- Store refrigerated for 4–5 days or freeze for up to 3 months; thaw in the fridge before serving.
Must-Have Equipment
- 8-inch springform pan
- Food processor
- Stand mixer
- Microwave-safe bowl
Tips for Perfect Biscoff Cheesecake
- Cold cream is key: Helps achieve a thick, stable filling that holds its shape.
- Even crust: Firmly pressing the crust ensures it doesn’t crumble when slicing.
- Layer toppings creatively: Add extra cookie crumbs, chocolate drizzle, or even crushed nuts for a festive look.
- Cut clean slices: Chill fully, then dip knife in hot water and wipe between slices for perfect pieces.
FAQ
Q: Can I make mini cheesecakes instead of one large one?
A: Yes! Use a muffin tin with liners, adjusting crust and filling quantities accordingly. Chill for several hours to set.
Q: Can I use a different cookie for the crust?
A: You can, but Biscoff cookies give a unique caramel-spiced flavor that pairs perfectly with the filling. Graham crackers or gingersnaps are alternatives.
Q: Can I make it vegan or dairy-free?
A: Use plant-based cream cheese, vegan heavy cream, and dairy-free chocolate or cookie butter.
Q: How long should I refrigerate before serving?
A: At least 6–8 hours, but overnight is ideal for the best texture and flavor.
Q: Can I freeze this cheesecake?
A: Yes. Wrap tightly in plastic and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutritional Highlights (per portion)
- Calories: 526
- Fat: 39 g
- Carbohydrates: 38 g
- Protein: 6 g
Note: Nutritional information is provided for guidance and is not a substitute for professional advice.
This Biscoff Cookie Crust Cheesecake is creamy, sweet, and spiced with a delightful cookie crunch. It’s a no-bake dessert that feels special, perfect for dessert lovers or anyone craving that indulgent Biscoff flavor in cheesecake form.