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Irresistible No Bake Biscoff Cheesecake Recipe You Have to Try - Featured Image

Irresistible No Bake Biscoff Cheesecake Recipe You Have to Try

Learn how to make delicious No Bake Biscoff Cheesecake. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this cheesecake lies in selecting quality ingredients that let the Biscoff flavor shine. I always opt for full-fat cream cheese for that rich, velvety texture and fresh whipping cream to keep the filling light yet luscious. When choosing Biscoff spread, I look for the classic smooth version — it’s the heart of this recipe. For the crust, crushed speculoos cookies or even graham crackers work beautifully, but I encourage you to go with what you love most. These simple ingredients come together effortlessly, making the kitchen feel warm and inviting, just like when I was a kid helping my mom.

  • 200g speculoos cookies (or graham crackers), crushed
  • 100g unsalted butter, melted
  • 400g full-fat cream cheese, softened
  • 200g Biscoff spread (smooth)
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

If you want to make it a bit lighter, you can substitute half the cream cheese with mascarpone or Greek yogurt, but I find the original combo hits the perfect balance of richness and creaminess.

Instructions

  1. Start by crushing the speculoos cookies finely — I like to use a food processor, but a sturdy zip-top bag and rolling pin work just as well.
  2. Mix the crushed cookies with melted butter until evenly combined, then press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the fridge for about 15 minutes to set.
  3. In a large bowl, beat the softened cream cheese and Biscoff spread together until smooth and creamy — this usually takes about 3-4 minutes with a hand mixer.
  4. In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airy texture.
  6. Pour the filling over the chilled crust, smoothing the top with a spatula.
  7. Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to firm up and for flavors to meld.
  8. Before serving, you can garnish with crushed cookies, a drizzle of extra Biscoff spread, or even a sprinkle of toasted nuts for added texture.

One thing I’ve learned from many kitchen experiments is that patience truly pays off — letting the cheesecake chill overnight makes all the difference in flavor and texture.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: No Bake Biscoff Cheesecake, recipe, cooking, food