No Bake Biscoff Cheesecake Recipe

Biscoff Cheesecake decorated with whipped cream and cookies.

5 from 30 votes

This no bake Biscoff Cheesecake is other-worldly. If you like the flavors of Lotus Biscoff cookies, you are going to want to stop what you're doing and make this cheesecake.

Prep Time20

Chill time4 30

Total Time4 50

Course: Dessert

Cuisine: American

Servings:

Calories: 475kcal

Author: Kelly Stilwell

Equipment

Springform pan
Food processor or blender

Ingredients

Crust

1 ½ packages Biscoff cookies 250 grams
10 tablespoons unsalted butter
¼ teaspoon ¼ teaspoon salt Not required, but will balance sweetness.

Filling

32 oz full fat cream cheese 4 blocks, softened to room temperature
1 C Biscoff cookie butter we used creamy
1 C confectioners’ sugar
10 oz sour cream
½ tablespoon pure vanilla extract

Toppings

⅔ C Biscoff cookie butter spread we used the creamy version
Homemade whipped cream
Biscoff Cookies for topping

Instructions

Melt butter and set it aside to cool.
Spray a 9-inch springform pan lightly with Pam or your favorite cooking spray.
Line the bottom of the pan with a round of parchment paper. Use parchment cake pan side liners to line the sides of the pan.
Add Biscoff Cookies into a food processor and run on pulse until you have a fine crumb.
Place the cookie crumbs into a medium mixing bowl, combining with the melted butter and salt until the ingredients are combined.
Add the crumb mixture into the bottom of the prepared springform pan, pressing firmly until the crust comes together. A glass or other item with a bottom can help to press the crust down.
Once you're happy with the crust, place the pan into the freezer for about ten minutes to set.
Add the cream cheese to a large mixing bowl. Using a hand mixer or stand mixer set to medium high speed, beat the cream cheese until it's creamy and smooth.
Slowly add the Lotus Biscoff spread, powdered sugar, sour cream, and vanilla extract to the cream cheese until it's well combined.
Be sure to scrape the sides of the bowl, not leaving any of that delicious cream cheese mixture behind.
Take the crust out of the freezer. Slowly pour the cheesecake batter over the crust, spreading evenly with a spoon or spatula. Press the cheesecake mixture into the crust to make sure there are no air pockets.
Chill the cheesecake in the refrigerator for at least 4 hours, ideally overnight. This is the best way to make sure the creamy Biscoff cheesecake filling is set.
Checking to make sure the cheesecake is set, remove from the fridge.
Carefully remove the parchment paper sides of the springform pan.
Add 2/3 cup of Biscoff cookie butter spread into a small microwave-safe bowl. Using low or defrost, melt in 20 second increments, stirring often.
Once the spread is completely melted, let it cool for a few minutes before pouring over the cheesecake, spreading lightly with the back of a spoon.
Push the spread close to the edge, allowing it run down the sides of the cheesecake. Look at the photo for inspiration.
Refrigerate the cheesecake again, for about 30 minutes, to set the topping.
Decorate the top of the cheesecake with stabilized whipped cream made with heavy cream and whole Biscoff cookies. This Biscoff Cheesecake serves 16 slices.

Notes

Biscoff spread and Biscoff cookie butter are the same thing.

A high speed blender can be used to crumb the cookies if you don't have a food processor.

This cheesecake can also be made a day in advance. It’s best to eat this dessert within 3-4 days.

You may freeze it but it will change the texture. If you’re planning to freeze the entire cheesecake, wait until the day you’re planning to serve it to add the topping, cookies, and whipped cream.

Nutrition