No-Bake Biscoff Cheesecake Recipe
These no-bake Biscoff cheesecakes combine the delightful flavors of crushed Biscoff cookies and the rich essence of Biscoff spread, creating a creamy dessert that captivates the senses with hints of caramel and cinnamon.

Those familiar with my not-so-heroic traveling tales know that airports overwhelm me. The vast crowds paired with my claustrophobia create a rather uncomfortable experience for me. Yet, there is one bright spot during my turbulent flights: the little packages of Biscoff cookies served on Delta flights.
These delightful, caramelized cookies always seem to distract me from the chaos of flying, if only for a few moments. It was on one such flight several years back that I conceived of making no-bake Biscoff cheesecakes, inspired by my much-needed cookie break.
What is Biscoff?
If you’re not familiar with Biscoff, it represents a brand of speculoos cookies and their spread—often referred to as “cookie butter.” Originating from Belgium, these cookies have now become a beloved treat across Europe and the U.S. Known for their caramel flavor and cinnamon spice, Biscoff cookies can be found in many grocery stores across the U.S. Generic store brands may also offer similar versions.
How to Make No-Bake Biscoff Cheesecakes
For those craving cheesecake without the need to preheat the oven, these no-bake Biscoff cheesecakes are an ideal choice. They are perfect for hot summer days, as well as for colder months when one yearns for warm spices.
Ingredients You’ll Need
- 12 Biscoff cookies, crushed into crumbs
- 2 tablespoons melted unsalted butter
- 8 ounces (1 block) softened cream cheese
- 2/3 cup Biscoff spread
- 1 teaspoon pure vanilla extract
- 8 ounces thawed whipped topping

The cookies and butter create a lovely crust; I’ve successfully utilized a Biscoff crust in various recipes, including my no-bake pumpkin cheesecakes. For those using generic speculoos cookies, ensure to use about 1 cup of cookie crumbs.
Making This Recipe
These cheesecakes are best served in individual dishes. I recommend using 6-ounce glass dessert dishes for an ideal six servings, but for larger gatherings, consider 4-ounce dishes to yield 8 to 9 servings.

To prepare the crust, mix the cookie crumbs with melted butter, evenly distributing the mixture among your serving dishes. Using a spoon or your fingers, press the crumbs into the bottoms to form a crust layer.
Next, for the filling, combine cream cheese and Biscoff spread using an electric mixer until smooth—about three minutes. After blending in the vanilla, use a spatula to gently fold in the whipped topping, ensuring no streaks remain.
Transfer or pipe the filling over the crusts. Cover and refrigerate for a minimum of two hours before serving. Just before serving, feel free to garnish with extra whipped topping or some crushed Biscoff cookies, if desired.
Make-Ahead & Storage
These no-bake Biscoff cheesecakes require chilling in the refrigerator for at least 2 hours, making them an excellent dish to prepare ahead of time. You could even make them the day prior and just wait to garnish until serving. They can be stored in the fridge for up to 3 days. However, I wouldn’t recommend freezing them, as the texture of the filling may not hold up well after thawing.
Recipe FAQs
Can I use whipped cream instead of whipped topping?
While you can substitute whipped cream for whipped topping, keep in mind that whipped cream may not hold its shape as well over time. For longer-lasting results, consider using stabilized whipped cream.
Can this recipe be made as a whole cheesecake?
Yes! For a full cheesecake, increase the crust ingredients to 1 ½ cups of cookie crumbs and 3 tablespoons of melted butter to fit a 9-inch springform pan. A thicker cheesecake can be achieved by increasing the filling as desired.