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.

No Bake Biscoff Cheesecake – Easy 3-Ingredient Recipe -

Description

This creamy, spiced no bake biscoff cheesecake is rich with cookie butter flavor, easy to make, and absolutely oven-free.

Ingredients

Scale

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

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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