I make this no bake Biscoff cheesecake whenever I want something rich, creamy, and indulgent without turning on the oven. It combines a buttery biscuit base with a smooth Biscoff-infused filling and a glossy topping that makes every bite irresistible.
Why You’ll Love This Recipe
I love how simple this recipe is since I don’t need to bake anything or worry about complicated steps. The texture turns out incredibly creamy and smooth, and the Biscoff flavor adds a deep caramelized sweetness that feels luxurious. I also appreciate how quickly I can prepare it ahead of time, making it perfect for gatherings or when I just want a stress-free dessert.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
250 g digestive biscuits, crushed
100 g unsalted butter, melted
400 g cream cheese, softened
250 g Biscoff spread
300 ml heavy cream, cold
80 g powdered sugar
1 teaspoon vanilla extract
150 g Biscoff spread (for topping)
50 g crushed biscuits or crumbs (optional, for garnish)
directions
I start by mixing the crushed biscuits with the melted butter until the texture resembles wet sand. Then I press the mixture firmly into the base of a springform pan and place it in the fridge to chill.
In a large bowl, I beat the cream cheese until smooth, then I add the Biscoff spread, powdered sugar, and vanilla extract, mixing everything until creamy and well combined.
In a separate bowl, I whip the cold heavy cream until it forms soft peaks. I gently fold the whipped cream into the Biscoff mixture to keep the filling light and airy.
Next, I spread the filling evenly over the chilled base and smooth the top. I refrigerate the cheesecake for at least 6 hours, or overnight for best results.
Before serving, I gently warm the Biscoff spread for the topping and pour it over the cheesecake, spreading it evenly. I finish with a sprinkle of crushed biscuits if I want extra texture.
Servings and timing
I usually get about 10 to 12 slices from this cheesecake. Preparation time takes around 20 minutes, and chilling time is at least 6 hours, though I prefer leaving it overnight for the best texture.
Variations
I sometimes switch the biscuit base with chocolate biscuits for a richer flavor. When I want a lighter version, I reduce the Biscoff in the filling slightly and add more whipped cream. I also like adding a drizzle of melted chocolate on top for contrast or mixing crushed Biscoff cookies into the filling for extra crunch.
storage/reheating
I store the cheesecake in the refrigerator, covered, for up to 4 days. When I want to keep it longer, I freeze individual slices and thaw them in the fridge overnight before serving. Since this is a no bake dessert, I don’t reheat it.
FAQs
Can I make this cheesecake ahead of time?
I always prepare it a day in advance because it sets better and the flavors develop more deeply.
Can I use a different type of biscuit?
I sometimes use graham crackers or any plain sweet biscuits, and they work just as well.
What if I don’t have a springform pan?
I use a regular pan lined with parchment paper, making sure I can lift the cheesecake out easily once it’s set.
Can I make it without heavy cream?
I find that whipped cream is essential for the texture, but I can substitute it with whipped topping if needed.
How do I get clean slices?
I dip a knife in warm water and wipe it clean between cuts, which helps me get neat, smooth slices.
Conclusion
I enjoy making this no bake Biscoff cheesecake because it delivers maximum flavor with minimal effort. It’s creamy, rich, and always impresses anyone who tries it, making it one of my favorite desserts to prepare and share.
A rich and creamy no-bake Biscoff cheesecake with a buttery biscuit base, smooth caramelized filling, and glossy Biscoff topping—perfect for an indulgent dessert without using the oven.
Ingredients
250 g digestive biscuits, crushed
100 g unsalted butter, melted
400 g cream cheese, softened
250 g Biscoff spread
300 ml heavy cream, cold
80 g powdered sugar
1 teaspoon vanilla extract
150 g Biscoff spread (for topping)
50 g crushed biscuits or crumbs (optional, for garnish)
Instructions
Mix crushed biscuits with melted butter until the texture resembles wet sand.
Press the mixture firmly into the base of a springform pan and refrigerate to chill.
In a large bowl, beat the cream cheese until smooth.
Add Biscoff spread, powdered sugar, and vanilla extract; mix until creamy and well combined.
In a separate bowl, whip the cold heavy cream until soft peaks form.
Gently fold the whipped cream into the Biscoff mixture to keep it light and airy.
Spread the filling evenly over the chilled base and smooth the top.
Refrigerate for at least 6 hours or overnight for best results.
Warm the Biscoff spread for topping slightly and pour over the cheesecake, spreading evenly.
Garnish with crushed biscuits if desired, slice, and serve.
Notes
Chill overnight for best texture and flavor.
Use full-fat cream cheese for a richer consistency.
Do not overmix the whipped cream to maintain lightness.
