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Biscoff Cheesecake

This no-bake Biscoff cheesecake is rich, creamy, and packed with the warm, spiced caramel flavor of Lotus Biscoff cookies and cookie butter. With a crunchy Biscoff crust and a smooth, airy filling, this is the ultimate easy cheesecake recipe—no oven required!
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 2 cups Biscoff cookies crushed into crumbs
  • ½ cup unsalted butter melted
For the Cheesecake Filling:
  • 16 oz cream cheese softened
  • 1 cup Biscoff cookie butter
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
For the Topping:
  • ¼ cup Biscoff cookie butter melted
  • Extra Biscoff cookies crushed for garnish

Method
 

Make the Crust
  1. Crush Biscoff cookies into fine crumbs using a food processor or a rolling pin.
  2. Mix with melted butter until evenly coated.
  3. Press into the bottom of a 9-inch springform pan and refrigerate while making the filling.
Prepare the Cheesecake Filling
  1. In a large bowl, beat together cream cheese, Biscoff cookie butter, powdered sugar, and vanilla until smooth.
  2. In a separate bowl, whip heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cheesecake mixture to keep it light and airy.
Assemble & Chill
  1. Spread the cheesecake filling over the prepared crust and smooth the top.
  2. Drizzle melted Biscoff spread over the top and sprinkle with crushed cookies.
  3. Cover and refrigerate for at least 4 hours (overnight for best results).
Serve & Enjoy
  1. Once set, remove from the pan, slice, and serve!
  2. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Notes

  • Use full-fat cream cheese—none of that low-fat stuff. It won’t set up right.
  • If your cookie butter is too thick to drizzle, microwave it for 10-15 seconds to get it nice and smooth.
  • This cheesecake is best eaten within 3-4 days, but let’s be real, it won’t last that long.