No bake biscoff cheesecake has quickly become a favorite in homes and dessert tables everywhere—and for good reason. With its luscious layers, rich cookie flavor, and silky-smooth texture, this dessert doesn’t just impress; it comforts. Whether you’re short on time or avoiding the oven in warmer months, this recipe is the answer. In this article, we’ll walk through its story, step-by-step instructions, popular variations (including 3-ingredient and Cool Whip versions), and storage tips, so you can make it perfectly every time.
Table of Contents
Table of Contents
No Bake Biscoff Cheesecake: A Creamy, Dreamy Delight You’ll Love
- Total Time: 4 hours (chill time included)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy, spiced no bake biscoff cheesecake is rich with cookie butter flavor, easy to make, and absolutely oven-free.
Ingredients
2 cups Biscoff cookies, crushed
6 tbsp unsalted butter, melted
16 oz Philadelphia cream cheese, softened
1 cup Biscoff spread
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups Cool Whip or whipped cream
Instructions
1. Mix crushed cookies and melted butter, then press into a 9-inch springform pan. Chill 15 mins.
2. Beat cream cheese until smooth. Add Biscoff spread, powdered sugar, and vanilla. Mix well.
3. Fold in Cool Whip until fully incorporated.
4. Spread mixture over crust and smooth the top.
5. Refrigerate for 4–6 hours or overnight.
6. Drizzle melted Biscoff and sprinkle crushed cookies before serving.
Notes
For a 3-ingredient version: mix 1 cup Biscoff, 1 cup cream cheese, and 1.5 cups Cool Whip.
Cheesecake freezes well up to 1 month. Thaw in fridge overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 22g
- Sodium: 230mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 60mg
A Sweet Memory: Discovering No Bake Biscoff Cheesecake
Hi, I’m Alex – the heart, hands, and hungry soul behind Recipes Alex. I still remember the first time I made a no bake biscoff cheesecake. It was a rainy Saturday afternoon. I was craving something rich and cozy, but without turning on the oven. I reached into the pantry, found a jar of Biscoff spread (a gift from a friend who insisted I “had to try it”), and decided to get creative.
As I swirled the creamy Biscoff into the smooth cream cheese, memories of my grandmother’s desserts came rushing back. She never followed recipes. “The food tells you what it needs,” she’d say. And that day, it needed Biscoff. That first spoonful? Magic. Silky, spiced, just sweet enough. The crust—crushed Lotus cookies and melted butter—held it all like a buttery hug.
It wasn’t just a dessert; it was a reminder that food connects us—to our past, our people, and sometimes even to parts of ourselves we didn’t know we missed.
Why No Bake Biscoff Cheesecake is a Must-Try
The beauty of no bake biscoff cheesecake lies in its simplicity. There’s no need to preheat the oven or fuss over water baths. It comes together with minimal effort but delivers maximum flavor. The caramelized, spiced notes from the Biscoff spread elevate every bite, pairing perfectly with the creamy tang of cream cheese. It sets beautifully in the fridge and slices like a dream.
This dessert also adapts well to different preferences. Whether you prefer a lighter texture using Cool Whip or want something rich and decadent with full-fat cream cheese, there’s a version that suits you. It’s ideal for holidays, potlucks, or just an indulgent weekend treat.
Crafting the Perfect No Bake Biscoff Cheesecake
Essential Ingredients and Substitutions
Making a no bake biscoff cheesecake starts with simple, pantry-friendly ingredients. Here’s what you’ll need:
- Biscoff cookies – crushed for the crust. You can substitute with graham crackers or digestive biscuits if needed.
- Melted butter – binds the cookie base.
- Cream cheese – full-fat Philadelphia gives the best creamy texture.
- Biscoff spread – the star ingredient, swirled into the filling and often drizzled on top.
- Powdered sugar – adds sweetness and stability.
- Whipped cream or Cool Whip – folded into the filling for a light, airy finish.
- Vanilla extract – adds warmth and depth.
| Ingredient | Substitute |
|---|---|
| Biscoff Cookies | Graham crackers or digestive biscuits |
| Philadelphia Cream Cheese | Any full-fat cream cheese |
| Cool Whip | Homemade whipped cream |
Step-by-Step Preparation Guide
Here’s how to make your no bake biscoff cheesecake a guaranteed success:
- Make the crust: Combine crushed Biscoff cookies with melted butter. Press firmly into the bottom of a springform pan and chill for 10–15 minutes.
- Beat the filling: In a mixing bowl, beat softened cream cheese until smooth. Add Biscoff spread, powdered sugar, and vanilla. Mix until well combined.
- Fold in whipped topping: Gently fold in Cool Whip or freshly whipped cream. This gives the filling a light, mousse-like texture.
- Pour and smooth: Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- Chill thoroughly: Refrigerate the cheesecake for at least 4–6 hours, or overnight, for the best set.
- Top it off: Drizzle with melted Biscoff spread and crushed cookies before serving.
xploring Variations and Enhancements
No Bake Biscoff Cheesecake with Cool Whip
If you’re after a super light texture and quick assembly, then no bake biscoff cheesecake with Cool Whip is your go-to. Cool Whip folds seamlessly into the Biscoff-cream cheese mixture, creating a fluffy, mousse-like consistency that’s easy to work with and sets beautifully.
To make it, follow the classic recipe but swap homemade whipped cream for 2–3 cups of Cool Whip. The stabilized nature of Cool Whip helps your cheesecake hold its shape longer, especially in warmer weather—perfect for summer gatherings or outdoor potlucks.
The flavor remains rich, thanks to the generous amount of Biscoff spread, but the texture is lighter, making it a hit with kids and adults alike. For a layered twist, consider alternating Biscoff cheesecake filling with whipped topping in a trifle-style presentation
3-Ingredient No Bake Biscoff Cheesecake
Short on time or ingredients? You’ll love this 3 ingredient no bake biscoff cheesecake that delivers big flavor with minimal effort. All you need are:
- Biscoff spread
- Cream cheese
- Whipped topping (Cool Whip or whipped cream)
Simply blend equal parts softened cream cheese and Biscoff spread, then fold in the whipped topping. Spoon it into a ready-made graham cracker crust or crushed cookie base. Chill for 4 hours and you’re done. It’s a lifesaver when you need a fast dessert that still tastes homemade.
This version has become a reader favorite on Recipes Alex, much like our viral 3 Ingredient No Bake Cheesecake and no bake peanut butter bars—perfect for last-minute dessert cravings.
If you’re new to no-bake treats, this simplified version is a great starting point and still delivers that beloved Biscoff flavor in every bite.
“If you’re a fan of indulgent low-carb desserts, you might also fall in love with this rich Keto Chocolate Pound Cake with Cream Cheese—it’s the kind of treat that satisfies without baking stress.”
Serving and Storing Your Cheesecake
Presentation Tips for a Stunning Dessert
The beauty of a no bake biscoff cheesecake lies not just in its flavor, but also in how you present it. Once your cheesecake has set, you can elevate its look with just a few easy touches.
Warm a bit of Biscoff spread and drizzle it over the top in ribbons or swirls. Sprinkle crushed Biscoff cookies around the edges for crunch and color contrast. Want to get fancy? Pipe small dollops of whipped cream around the border, then nestle cookie halves on top.
Use a sharp knife dipped in warm water for clean slices, wiping it between cuts. If you’re serving guests, individual jars or mini cheesecake molds can offer a beautiful presentation—and perfect portions.
Storage and Make-Ahead Advice
One of the best things about no bake biscoff cheesecake is how well it stores. Once set, cover the cheesecake tightly with plastic wrap or a fitted lid and refrigerate for up to 5 days. The flavor often improves after the first day as the ingredients meld.
Need to prep ahead? You can make this cheesecake 2–3 days before serving without any loss in texture or flavor. For longer storage, it freezes beautifully. Wrap it well and freeze for up to 1 month. Thaw overnight in the fridge and top it fresh before serving.
Conclusion
If you’ve never made a no bake biscoff cheesecake, now’s the time. Whether you’re making the full version or going the 3-ingredient route, this dessert brings comfort, convenience, and unforgettable flavor to your table. It’s the kind of dish that doesn’t just satisfy a sweet tooth—it makes memories.
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FAQs About No Bake Biscoff Cheesecake
Can I use Cool Whip instead of homemade whipped cream?
Yes! Cool Whip works perfectly in no bake biscoff cheesecake. It creates a fluffier texture and helps the cheesecake set faster without compromising flavor.
How can I make a 3-ingredient no bake biscoff cheesecake?
Just mix softened cream cheese, Biscoff spread, and Cool Whip. Spoon into a crust and chill for a few hours. It’s incredibly simple and still rich in flavor.
Is it possible to use Philadelphia cream cheese for this recipe?
Absolutely. Philadelphia cream cheese is actually ideal for this cheesecake—it gives a smooth, tangy balance to the sweet, spiced Biscoff.
What is the best way to store the cheesecake?
Store your no bake biscoff cheesecake covered in the fridge for up to 5 days. For longer storage, freeze it tightly wrapped for up to a month, then thaw in the fridge overnight.