There's something irresistibly smooth and nostalgic about the blend of creamy and spiced flavors in biscoff, and this Biscoff Cookie Butter Cheesecake Recipe takes that love to a whole new level. It's a no-bake delight with layers of buttery crunch and luscious cookie butter that come together in just 20 minutes. Trust me, this cheesecake is well worth the little effort!
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Why You'll Love This Recipe
Honestly, I was hooked from the very first bite of this biscoff cheesecake. It’s creamy, sweet, but also has that unique caramelized, gingerbread-like warmth thanks to the biscoff cookies and spread. Making it feels like treating yourself without any stress.
- Incredibly Easy: No baking required, so it’s perfect for beginners or anyone short on time.
- Rich, Complex Flavor: The biscoff cookie butter adds a depth of flavor that’s both cozy and unexpected.
- Crispy & Creamy Layers: The cookie crust paired with creamy cheesecake and a hidden cookie butter layer makes each bite exciting.
- Great for Sharing: It’s a crowd-pleaser that’s impressive but doesn’t keep you in the kitchen all day.
Ingredients & Why They Work
The magic of this Biscoff Cookie Butter Cheesecake Recipe lies in its simple, quality ingredients working together. The biscoff cookies serve as the crunchy base and surprise middle layer, while the cream cheese and whipped cream create that signature smooth, rich texture we all crave in a cheesecake.
- Biscoff Cookies: The star ingredient, offering that spiced caramel crunch essential for the crust and middle layer.
- Unsalted Butter: Melted to bind the crust crumbs perfectly without overpowering the flavor.
- Sea Salt: Just a pinch enhances all those biscoff notes and balances the sweetness.
- Heavy Whipping Cream: Cold and whipped for lightness, giving the cheesecake its airy, melt-in-your-mouth texture.
- Cream Cheese: Softened to silky perfection, providing the tang and creaminess cheesecake fans adore.
- Powdered Sugar: Sifted to keep the cheesecake smooth, adding the right amount of sweetness.
- Biscoff Spread: Used in different forms (regular and melted) to intensify that cookie butter flavor throughout the dessert.
Make It Your Way
I love to play with the texture and richness in this recipe, sometimes adding a bit more whipped cream to lighten it up when it’s super hot outside. You can also swap some of the biscoff spread for another nut butter if you want a twist or need to avoid an ingredient.
- Variation: Once, I stirred in some finely chopped toasted pecans right before putting the top layer on — it added an unexpected crunch and nutty depth that was amazing!
- Dairy-Free Option: Try using vegan cream cheese and coconut cream for a dairy-free but still decadent version.
- Seasonal Touch: A sprinkle of cinnamon or a dash of pumpkin spice makes this cheesecake perfect for fall gatherings.
Step-by-Step: How I Make Biscoff Cookie Butter Cheesecake Recipe
Step 1: Crush and Press the Biscoff Cookie Crust
First things first, I blitz the biscoff cookies in a food processor until they’re fine crumbs. Then I mix in the melted butter and a pinch of sea salt, which helps bring out the flavors beautifully. Press this mixture firmly into a springform pan — I use the bottom of a glass to even it out. This step is key to get a crust that holds together but still gives you that bite.
Step 2: Whip Up the Cream Cheese and Biscoff Mixture
Beat the softened cream cheese until smooth and creamy before adding in the powdered sugar and biscoff spread. I like to use a stand mixer or a hand mixer to get it really silky—no lumps here! Adding that tiny pinch of salt rounds out the sweetness and keeps the flavor lively.
Step 3: Whip the Cream and Fold It In
Whip the cold heavy cream to stiff peaks—this gives the cheesecake that fluffy, dreamy texture. Gently fold the whipped cream into the cream cheese mixture. The folding is crucial; it keeps the batter light and airy, so don’t rush this part or overmix.
Step 4: Layer in the Biscoff Cookie Butter and Crumbled Cookies
Pour half of the cheesecake mixture over the crust, then scatter some crushed biscoff cookies and drizzle melted biscoff spread on top—this hidden layer is my favorite surprise. Then add the remaining cheesecake batter and smooth the top with a spatula.
Step 5: Chill and Serve
Your cheesecake needs at least 4 hours, preferably overnight, to set in the fridge. This patience pays off with a firm, sliceable texture that holds all the layers perfectly. When ready, gently run a knife around the sides before unlocking the springform pan to keep those edges neat.
Top Tip
Over time, I’ve learned a few tricks to make this Biscoff Cookie Butter Cheesecake Recipe come out perfect every time—here are the ones I swear by!
- Softening Cream Cheese Properly: Always let your cream cheese reach room temperature before mixing to avoid lumps and get a silky base.
- Folding Technique: Use a gentle folding motion to incorporate whipped cream; it keeps the cheesecake light and airy.
- Pressing the Crust Firmly: I press down firmly with a glass to ensure the crust sticks together well—you want a sturdy base that won’t crumble when sliced.
- Chill Time Patience: I’ve learned that rushing the chill step leads to a runny cheesecake — it really needs that full fridge time to set properly.
How to Serve Biscoff Cookie Butter Cheesecake Recipe
Garnishes
I love topping this cheesecake with a light dusting of crushed biscoff cookies for extra crunch and a drizzle of warmed biscoff spread for that glossy, irresistible finish. Sometimes, a dollop of freshly whipped cream brightens it up beautifully too.
Side Dishes
This cheesecake shines on its own, but I’ve paired it with fresh berries or a simple espresso for a lovely contrast. The tartness of raspberries really cuts through the sweetness wonderfully.
Creative Ways to Present
For birthdays, I’ve decorated the top with edible gold leaf flakes and extra biscoff cookie crumbles for a festive look. Serving it in individual jars or mini glasses also makes it feel extra special and portable for parties.
Make Ahead and Storage
Storing Leftovers
I keep leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge—it's stayed fresh and creamy for up to 4 days that way without losing texture or flavor.
Freezing
I have frozen slices wrapped carefully in parchment and foil, then sealed in freezer bags. When thawed overnight in the fridge, the texture remains almost as good as fresh—perfect for making ahead.
Reheating
Because it’s a no-bake cheesecake, you generally don’t want to heat it—just thaw gently in the fridge for a soft, creamy consistency that tastes just right.
Frequently Asked Questions:
While Biscoff cookies have that unique spiced caramel flavor that defines the recipe, you can experiment with ginger snaps or speculoos cookies for a similar taste, but it won't be quite the same.
A springform pan makes it easier to remove the cheesecake without ruining the crust or sides. If you don’t have one, you can try lining a regular pan with parchment paper with overhang for easy removal.
Yes! It’s a sweet and creamy dessert that kids usually love. However, because it contains dairy and sugar, be mindful of portions.
You can substitute vegan cream cheese, non-dairy whipped topping, and a plant-based butter substitute to make a vegan version, but the texture may be slightly different.
Final Thoughts
This Biscoff Cookie Butter Cheesecake Recipe has become one of my go-to desserts whenever I want to impress friends or just treat myself. The layers of biscoff flavor paired with creamy texture and easy prep make it truly special. I can’t wait for you to try it and discover how this humble no-bake cheesecake steals the show with every slice.
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Biscoff Cookie Butter Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake Biscoff Cheesecake is a creamy, dreamy dessert featuring a crunchy Biscoff cookie crust, a rich cream cheese filling infused with Biscoff spread, and a hidden middle layer of Biscoff spread and cookie crumbles. Perfect for Biscoff lovers, it's quick to make with minimal ingredients and delivers a perfect balance of sweetness and spice.
Ingredients
Crust
- 13 oz biscoff cookies (375 g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 24 oz cream cheese (softened)
- ⅛ teaspoon sea salt
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
- 1 ¼ cup heavy whipping cream (cold)
Filling Layer and Topping
- ¼ cup biscoff spread (melted, for middle layer)
- 6 biscoff cookies (crumbled, for middle layer)
- ¾ cup biscoff spread (melted, for topping)
- 8 biscoff cookies (crumbled, for topping)
Instructions
- Prepare the crust: Crush the biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with melted unsalted butter and ¼ teaspoon sea salt until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator to set while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with ⅛ teaspoon sea salt until smooth and creamy. Gradually add the sifted powdered sugar and continue beating until fully incorporated. Mix in 1 cup of biscoff spread until combined. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
- Assemble the cheesecake: Spread half of the cream cheese filling evenly over the chilled crust. Carefully spoon the melted ¼ cup biscoff spread over the filling, then sprinkle the 6 crumbled biscoff cookies on top as the hidden layer. Cover with the remaining half of the cream cheese filling, smoothing the top.
- Add topping and chill: Drizzle the melted ¾ cup biscoff spread over the top of the cheesecake. Sprinkle the remaining 8 crumbled biscoff cookies evenly on top for added texture and decoration. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set completely.
- Serve: Once fully chilled, remove the cheesecake from the springform pan, slice into 12 servings, and enjoy the rich, velvety texture with the sweet and spiced cookie flavor.
Notes
- Use cold heavy whipping cream to achieve stiff peaks easily when whipped.
- For a firmer crust, press the cookie and butter mixture down firmly and chill it before adding the filling.
- Make sure the cream cheese is softened completely for a smooth filling without lumps.
- Use sifted powdered sugar to avoid any graininess in the filling.
- This cheesecake is best served after chilling overnight to enhance the flavors and firmness.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a lactose-free option, substitute cream cheese and heavy cream with lactose-free versions.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
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