No-Bake Biscoff Cheesecake (with a Chocolate Twist)
No oven, no stress, just a big, creamy dessert that tastes like you spent all day in a French bakery. That’s the beauty of no-bake cheesecakes. They’re smooth, a little fancy, and shockingly easy to pull off (even for beginners or last-minute planners like me).
Now, let’s talk Biscoff. This little cookie packs huge flavor: caramel, brown sugar, warm spices like cinnamon. Slide a scoop of Biscoff spread into cheesecake, and the kitchen basically smells like the holidays. Add chocolate? Oof. Pure indulgence.
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People seem to go wild over Biscoff anything, and once you taste this, you’ll get the hype. It’s a break-the-internet dessert that always collects compliments at parties—or right at the kitchen counter while you “clean up.” I’ve made all the mistakes, tried every lazy shortcut, and tweaked the original recipe because honestly, life’s too short to follow directions word-for-word.
This is one of those desserts you whip up in real-time when you’re craving something rich, but also kind of want to stay on the couch. And if you feel like showing off? Snap a pic, tag your friends, watch the likes fly in.
Ready to wow yourself (and maybe a few lucky taste-testers)? Let’s get messy.
Ingredients
Gather these things, and you’re already halfway there.
For the Crust:
- 2 cups crushed Biscoff cookies (250 g)
Stock up or go wild with the rolling pin. Pre-crushed is fine in a pinch, but smashing the cookies by hand is extra satisfying (just being honest). - 7 tbsp unsalted butter, melted (100 g)
Butter is the glue for your crust—and yes, it has to be real butter. If you’re thinking, ‘Do I have to?’, there’s no cheating here. That golden flavor just hits different.
For the Filling:
- 16 oz cream cheese, softened (500 g)
Soften your cream cheese before mixing. Cold blocks just won’t blend nicely. Cream cheese is the backbone, so don’t skimp. - ½ cup granulated sugar (100 g)
Fine, white sugar works best. Brown sugar changes the taste a bit but hey, you do you. - ¾ cup Biscoff spread (200 g)
The star of the show. Creamy is smoother, but chunky will add surprise cookie bits. - 1 tsp vanilla extract (5 ml)
Don’t skip the vanilla. It’s a tiny thing that makes everything taste homemade. - ¾ cup heavy cream, cold (200 ml)
This gives that trademark fluff. Emphasis on cold—makes it whip up extra thick. - ⅔ cup dark chocolate chips, melted (optional) (100 g)
Chocolate is never truly optional, right? Go dark for deep flavor or even milk chocolate if that’s more your vibe.
For the Topping:
- ⅓ cup heavy cream (100 ml)
Melts with Biscoff for a dreamy drizzle. - 3 tbsp Biscoff spread (50 g)
- Crushed Biscoff cookies and chocolate shavings, for garnish
Because you eat with your eyes first. Extra crunch never hurts.
How to Make It
You don’t need a degree in pastry magic. Just a good spatula, a hand mixer, and a splash of enthusiasm. Here’s how I do it.
The Crust
Drop those Biscoffs in a zip-top bag and go to town with a rolling pin. You want fine crumbs, not giant chunks. No rolling pin? Whack it with a heavy mug. It’s weirdly fun.
In a bowl, pour the melted butter over your crumbs. Stir until it’s all moist and sandy—it holds together when pinched.
Dump your buttery crumbs into a 9-inch springform pan. Press tightly with the bottom of a glass. Firm pressure means a crust that won’t fall apart later. Pop it in the fridge while you whip up the filling.
The Filling
Beat the cream cheese and sugar. They should turn creamy with zero lumps. Scrape the sides if you need.
Add Biscoff spread and vanilla. Keep mixing. You want everything smooth, no weird blobs.
In another bowl, whip cold cream to soft peaks. It should curl over at the end—not stand up stiff like meringue.
Gently fold the whipped cream into the Biscoff mixture. Really take your time. If you beat it too hard, it’ll deflate. If you’re craving chocolate, fold in the melted chips now for ribbons of chocolate in every bite.
Pour half the filling onto your chilled crust. Sprinkle a handful of crushed cookies (optional, but if you’re like me, more crunch is more fun). Pour the rest of the filling over, and smooth with a spatula. No stress if it’s not perfect—rustic is charming.
Put the whole cake in the fridge for at least 6 hours, longer if you can resist. Overnight is perfect. The longer it sits, the easier it is to cut perfect slices.
The Topping
In a small saucepan or the microwave, warm the cream and Biscoff spread until they blend together. Stir well; it should pour like thick caramel.
Let it cool slightly so it doesn’t melt your cheesecake base, but it should still be spreadable. Pour it over the cheesecake.
Sprinkle on more crushed cookies. Add chocolate shavings if you’re using them.
It’s best to chill the cheesecake again after adding the topping and decorations. This helps the topping set, firms up the texture, and makes cleaner slices when you cut.
Place it back in the fridge for at least 30 minutes (an hour is even better) before serving. This step prevents the drizzle from running and helps the decorations stay in place. Then serve and enjoy!
Serving & Storage
- Use a hot, sharp knife for smooth slices. Wipe between cuts for those bakery-style wedges.
- Store leftovers covered in the fridge. It tastes even better after a day.
- This cheesecake serves 12—unless you keep sneaking forkfuls, in which case, absolutely no judgment.
No-Bake Biscoff Cheesecake
Ingredients
For the Crust
- 2 cups crushed Biscoff cookies 250 g
- 7 tbsp unsalted butter melted (100 g)
For the Filling
- 16 oz cream cheese softened (500 g)
- ½ cup granulated sugar 100 g
- ¾ cup Biscoff spread 200 g
- 1 tsp vanilla extract 5 ml
- ¾ cup heavy cream cold (200 ml)
- ⅔ cup dark chocolate chips melted (optional) (100 g)
For the Topping
- ⅓ cup heavy cream 100 ml
- 3 tbsp Biscoff spread 50 g
- Crushed Biscoff cookies and chocolate shavings for garnish
Instructions
- Crush Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch (23 cm)springform pan. Chill while you prepare the filling.
- In a bowl, beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract, and mix until fully combined.
- In a separate bowl, whip cold heavy cream to soft peaks. Fold it gently into the cream cheese mixture. If using, fold in melted chocolate chips for a chocolate twist.
- Spread the filling over the crust in two layers. For extra texture, you can sprinkle crushed Biscoff cookies in between. Smooth the top and refrigerate for at least 6 hours or overnight.
- Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let cool slightly and pour over the chilled cheesecake.
- Decorate with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled.
