This no bake Biscoff cheesecake is a creamy, indulgent dessert that combines the rich caramelized flavor of Lotus Biscoff cookies with a smooth cheesecake filling and a glossy Biscoff spread topping. I love that it requires no oven time—just a little mixing, chilling, and decorating. It’s the perfect make-ahead treat for warm days or when I want something impressive without any baking fuss.
Why You’ll Love This Recipe
I love this recipe because it’s completely no-bake, which makes it ideal for hot summer days when I don’t want to turn on the oven. It’s easy to prepare, sets perfectly in the fridge, and always looks beautiful when sliced.
The deep, caramelized Biscoff flavor runs through every layer—from the crunchy cookie base to the velvety cheesecake filling and the smooth, melted topping. The combination of textures and flavors is irresistible if, like me, you can’t get enough of Biscoff.
I also enjoy how versatile this cheesecake is. Sometimes I make it as a full-sized cheesecake, and other times I portion it into mini jars or bars for parties. It always turns out creamy, flavorful, and crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cheesecake:
300 g Biscoff biscuits (about 38 cookies)
110 g unsalted butter, melted (½ cup)
600 g cream cheese, room temperature (about 2½ cups + 2 tablespoons)
50 g icing sugar or powdered sugar (¼ cup + 1 tablespoon)
1 teaspoon vanilla extract
2 teaspoons lemon juice
120 g Biscoff spread, melted (¼ cup + 3 tablespoons)
100 g sweetened condensed milk (¼ cup + 1 tablespoon)
250 ml double cream or heavy cream (1 cup + 1 tablespoon)
For decoration:
150 g Biscoff spread, melted (about ½ cup)
2–3 Biscoff biscuits, crushed
Directions
I start by greasing and lining a 7.5-inch springform pan.
I crush the Biscoff biscuits using a rolling pin or food processor until fine.
I mix the 300 g of biscuit crumbs with 110 g of melted butter until they hold together, then press the mixture into the prepared pan to form an even base. I chill it while I make the filling.
In a large bowl, I beat 600 g of cream cheese until smooth and creamy.
I sift in 50 g of icing sugar, then add 1 teaspoon vanilla extract and 2 teaspoons lemon juice, mixing until smooth.
I warm 120 g of Biscoff spread slightly until it’s pourable, then blend it into the cream cheese mixture.
I add 100 g of condensed milk and 250 ml of heavy cream, whipping the mixture until it thickens slightly and becomes smooth.
I pour the filling over the chilled crust, smooth the top, and cover it with plastic wrap.
I refrigerate the cheesecake for at least 4 hours, but I prefer leaving it overnight for the best texture.
Once set, I remove it from the pan, melt 150 g of Biscoff spread, and pour it over the top, tilting the cheesecake until evenly covered.
Finally, I decorate with 2–3 crushed Biscoff biscuits and let it chill briefly before slicing and serving.
Servings and Timing
This cheesecake serves 8 people. It takes about 25 minutes to prepare and 12 hours to chill (or overnight) for the perfect creamy texture.
Variations
I like experimenting with different versions of this recipe:
Mini cheesecakes: I divide the mixture into jars or cups for individual servings.
Bars: I use a square pan and slice the cheesecake into neat bars.
Chocolate twist: I drizzle melted dark chocolate over the top before chilling for a richer flavor.
Salted caramel version: I sprinkle a touch of sea salt over the top to balance the sweetness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. If I want to freeze it, I slice the cheesecake, wrap each piece tightly in plastic wrap and foil, and freeze for up to 3 months. When I’m ready to serve, I thaw the slices in the fridge overnight.
FAQs
What is a Biscoff cheesecake?
A Biscoff cheesecake combines the flavors of Lotus Biscoff cookies and Biscoff spread with a creamy cheesecake filling, usually layered over a Biscoff cookie crust.
How does no bake Biscoff cheesecake taste?
It has a rich, creamy texture with a caramelized cookie flavor from the biscuits and spread. I love how the crunchy base contrasts with the smooth filling.
Do I need gelatin to make this cheesecake?
No, I don’t use gelatin in this recipe. The combination of cream cheese, condensed milk, and heavy cream helps the cheesecake set beautifully without it.
Can I use another type of cookie for the base?
Yes, I sometimes switch things up with digestive biscuits or graham crackers if I want a milder flavor, but I prefer the caramelized taste of Biscoff.
Can I make this cheesecake ahead of time?
Absolutely. I often make it the day before serving so it has enough time to chill and firm up overnight.
Conclusion
This no bake Biscoff cheesecake is one of my favorite desserts to make when I want something simple yet indulgent. I love how creamy, rich, and full of caramel flavor it is, and the fact that I don’t have to bake it makes it even better. Whether I serve it as a show-stopping centerpiece or in smaller portions for a party, it always disappears fast!
This No Bake Biscoff Cheesecake is a creamy, indulgent dessert with a caramelized Biscoff cookie crust, a rich Biscoff cream cheese filling, and a smooth melted Biscoff topping. It’s perfect for entertaining or enjoying as a make-ahead treat without turning on the oven.
Ingredients
Crust:
300 g Biscoff biscuits (about 38 cookies)
110 g unsalted butter, melted (1/2 cup)
Filling:
600 g cream cheese, room temperature
50 g icing sugar (powdered sugar)
1 tsp vanilla extract
2 tsp lemon juice
120 g Biscoff spread, melted
100 g sweetened condensed milk
250 ml double or heavy cream
Topping:
150 g Biscoff spread, melted
2–3 Biscoff biscuits, crushed (for garnish)
Instructions
Grease and line a 7.5-inch springform pan.
Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin.
Mix biscuit crumbs with melted butter and press into the base of the pan. Chill while preparing the filling.
In a bowl, beat cream cheese until smooth. Add icing sugar, vanilla, and lemon juice and mix well.
Stir in melted Biscoff spread, then mix in condensed milk and cream. Whip until thickened and creamy.
Pour filling over chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight.
Once set, pour melted Biscoff spread over the cheesecake and tilt to cover evenly. Decorate with crushed Biscoff cookies.
Chill again briefly, then slice and serve.
Notes
No gelatin needed—cream and condensed milk help the filling set.
Make it a day ahead for best texture.
Serve in jars or bars for individual portions.
Add dark chocolate drizzle or sea salt for variations.
Use digestive or graham crackers as a crust alternative if desired.
