No‑Bake Biscoff Cheesecake

If you’re looking for a dessert that’s effortless yet indulgent, this No-Bake Biscoff Cheesecake is just the thing. With a spiced cookie-butter crust, rich cheesecake filling infused with Biscoff (speculoos) flavour, and the option of a cookie-butter drizzle on top, it brings big dessert vibes without turning on the oven.

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Why You’ll Love This Recipe

• No baking required — just mix, chill and serve.
• Deep caramel-spiced cookie-butter flavour from the crust and filling.
• Smooth, creamy cheesecake texture that still holds its shape.
• Makes ahead easily — let it set while you relax.
• Perfect for parties, get-togethers or when you simply want something special.

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Recipe Details

• Prep Time: ~20 minutes
• Chill Time: At least 4 hours, preferably 6 – 8 hours (or overnight)
• Total Time: ~4 hours 20 minutes (active), more if overnight chill
• Yield: ~12 slices (from a 9-inch springform or 8-inch pan)
• Category: Dessert
• Method: No-Bake / Refrigerated
• Cuisine: Modern comfort / dessert
• Diet: Vegetarian (contains dairy)
• Keywords: Biscoff cheesecake, cookie-butter cheesecake, no bake cheesecake

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Ingredients You’ll Need

For the Crust

• 200 g (≈7 oz) Biscoff (speculoos) cookies, crushed into fine crumbs
• 80 g (≈ 3 oz) unsalted butter, melted
• (Optional) 2 Tbsp extra cookie crumbs for edge sprinkle

For the Filling

• 400 g (≈14 oz) full-fat cream cheese, softened to room temperature
• 300 ml (≈1 ¼ cups) heavy (whipping) cream, cold
• 200 g (≈7 oz) Biscoff cookie-butter spread (smooth)
• 75 g (≈2/3 cup) powdered sugar (or adjust to taste)
• 1 tsp vanilla extract
• Pinch of salt

For the Topping (Optional)

• 150 g (≈5 oz) cookie-butter spread (gently melted)
• Crushed Biscoff cookies or whole cookies for decoration

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Instructions

1. Prepare the Crust

• Line the base (and optionally the sides) of a springform pan (9-inch) with parchment paper.
• In a bowl, combine the crushed cookies with the melted butter until the crumbs are evenly moistened.
• Press the mixture firmly into the bottom of the pan to form a compact crust. Chill the crust in the fridge for ~15 minutes while you prepare the filling.

2. Make the Filling

• In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, cookie-butter spread, vanilla extract and salt; continue to beat until well-combined and smooth.
• In a separate chilled bowl, whip the heavy cream until soft peaks form. Then fold the whipped cream gently into the cream-cheese mixture until uniform and light.
• Pour the filling over the chilled crust, smooth the top with a spatula, then refrigerate for at least 4 hours (ideally 6–8 or overnight) so it sets properly.

3. Add the Topping & Serve

• Before serving, gently melt the extra cookie-butter spread (10–20 seconds in microwave) and drizzle across the top of the set cheesecake.
• Sprinkle crushed cookies around the edge or place whole cookies for garnish.
• Release the springform ring, transfer to a serving plate, and slice with a clean warm knife (wipe between cuts). Serve chilled.

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You Must Know

• Softening the cream cheese and using cold heavy cream are key for a smooth texture and proper set.
• Gentle folding of whipped cream into the filling prevents deflation and ensures lightness.
• Chill time is important: a no-bake cheesecake needs time to firm up in the fridge so slices hold shape.
• If your topping drizzle is too thick, warm it just a bit so it spreads easily.
• Use high-quality cookie-butter spread and biscuits—they are the flavour stars here.

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Storage Tips

• Store covered in the fridge for up to 3–4 days.
• You may freeze slices (wrapped) for up to ~2 months; thaw overnight in the fridge before serving.
• For best texture, let slices sit ~10 minutes at room temperature before serving.

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Ingredient Substitutions

• Use a gluten-free cookie base if you need gluten-free dessert; ensure cookie-butter spread is gluten-free.
• For lighter sweetness, reduce powdered sugar by ~¼ cup—but check flavour and set.
• If you can’t find Biscoff spread, use any speculoos-style cookie spread—but flavour will vary.
• To make mini portions, use muffin tins lined with cupcake liners and adjust set time accordingly.

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Serving Suggestions

• Serve each slice with a dollop of whipped cream and a single Biscoff cookie on top for presentation.
• Pair with a coffee, espresso or spiced chai—flavours echo the speculoos biscuit.
• Add fresh berries (e.g., raspberries) to contrast the richness and add a pop of colour.
• Great dessert for a brunch or celebration—its dramatic look and flavour will impress.

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Pro Tips

• Use a flat-bottomed measuring cup or glass to press the crust evenly and firmly.
• For clean slices: dip a warm knife in hot water, dry it, then cut; wipe between each cut for neat edges.
• If the filling is still slightly too soft after chilling, freeze for ~30 minutes to firm up before slicing.
• To make the drizzle decorate more artfully, use a piping bag or a zip-bag with a snipped corner.

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Frequently Asked Questions

→ Do I need to bake this cheesecake?
No — this version is completely no-bake, relying on chilling to set the dessert rather than oven baking. Several sources confirm that no gelatin or baking is required. Raks Kitchen+2One Sweet Appetite+2

→ Why won’t my cheesecake firm up?
Common reasons: insufficient chilling time, whipped cream not whipped enough, or crust/base too thin. Ensure cold cream, firm crust and allow adequate chill time.

→ Can I make it ahead?
Absolutely — prepare the day before, let it chill overnight, decorate and serve the next day. The flavours deepen and texture improves with time.

→ Can I convert this into mini portions?
Yes — use smaller pans or muffin tins to make individual cheesecakes. Chill well; they may set faster but still benefit from several hours in the fridge.

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✨ This No-Bake Biscoff Cheesecake brings together the caramel-spiced cookie essence of Biscoff with creamy cheesecake indulgence—without turning on the oven. Make it ahead, chill, and serve a dessert that looks elegant and tastes unforgettable.

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