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With crushed Biscoff cookies in the crust and Biscoff spread in the filling, these no-bake Biscoff cheesecakes are a rich, creamy dessert bursting with notes of caramel and cinnamon.
Anyone who knows me well knows that I am not a good traveler. Big airports give me anxiety. Pair that with being claustrophobic and the whole experience makes me itchy, twitchy, and miserable.
The only redeeming part of flying is the little package of Biscoff cookies you get when you fly Delta.
I always forget how delightful those crisp, caramelly cookies are, but they always work to distract me from my airplane surroundings. Even if it’s just for a few minutes.
It was during a flight several years ago that I came up with the idea for these no-bake Biscoff cheesecakes while taking my much-needed Biscoff cookie break.
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Pin ItWhat is Biscoff?
If you aren’t familiar with Biscoff, it is a brand of speculoos cookies and speculoos spread (aka “cookie butter”).
Speculoos cookies are originally from Belgium but are popular throughout Europe and the US. They have a rich, caramel-like flavor and are spiced with cinnamon. You can find both Biscoff cookies and Biscoff spread at grocery stores throughout the US.
There are also some store-brand versions of both the cookies and the spread. Windmill cookies are usually fashioned after speculoos cookies and cookie butter is a common generic term for Biscoff spread.
We love Biscoff cookies and spread in recipes like Biscoff sandwich cookies, cookie butter lattes, and Biscoff ice cream. My friend Susannah even uses Biscoff cookies in her version of spiced rum balls.
And of course, we can’t forget these easy no-bake Biscoff cheesecakes!
How to make no-bake Biscoff cheesecakes
If you’re craving cheesecake but don’t want to turn on the oven, these no-bake Biscoff cheesecakes are the perfect recipe for you. They’re great during the summer when it’s too hot to bake anything, and they’re perfect for the colder winter months when you’re craving warm spices.
Ingredients you’ll need
You’ll be surprised at how few ingredients you need to make these delicious little cheesecakes. 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 the butter are for the crust. I’ve used a Biscoff crust before in my no-bake pumpkin cheesecakes and have even swapped it out for the gingersnap crust in my eggnog cheesecake before.
If you’re using a generic brand of speculoos cookies, you will need 1 cup of cookie crumbs.
Before making the filling, make sure your cream cheese has softened to room temperature. If you forget to set it out ahead of time, try one of my tips for softening cream cheese.
Making this recipe
These cheesecakes are served in individual dishes. I prefer to use 6-ounce glass dessert dishes – you will get 6 servings. If you want to serve a larger group, you could use 4-ounce dishes and get at least 8 or 9 servings.
To make the crust, stir together the cookie crumbs with the melted butter. Divide the crumbs evenly between your serving dishes and press the crust into the bottoms of the bowls.
To make the filling, use a mixer to beat the cream cheese with the Biscoff spread until smooth and creamy. This will take about 3 minutes. Add the vanilla until combined.
Switch to a spatula and fold in the thawed whipped topping until no streaks remain.
Now spoon or pipe the filling on top of the crusts. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Just before serving, garnish with additional whipped topping or homemade whipped cream and Biscoff cookies or cookie crumbs, if desired.
Make-ahead & storage
These no-bake Biscoff cheesecakes need to chill in the refrigerator for at least 2 hours before serving, so they’re a great option to make ahead of time. You could easily make these cheesecakes the day before you plan to serve them – just wait to garnish them until right before serving.
The cheesecakes will keep in the fridge for up to 3 days. Keep them covered with plastic wrap so they don’t pick up any funky odors from your refrigerator!
I don’t recommend freezing the cheesecakes, though. The texture of the filling may not be quite the same after thawing.
Recipe FAQs
If you plan to eat these no-bake Biscoff cheesecakes the same day you make them, you can try using whipped cream instead of whipped topping. However, whipped cream doesn’t hold up quite the same as whipped topping, so it may not do as well if you want to make the cheesecakes more than just a few hours ahead.
If you want more wiggle room to store the cheesecakes for longer, I suggest using stabilized whipped cream instead. It will hold up better over time so your Biscoff cheesecake filling doesn’t get weepy.
If you want a whole cheesecake, more like my classic no-bake cheesecake, I suggest increasing the crust amounts to 1 ½ cups of cookie crumbs and 3 tablespoons of melted butter. This should better fill a 9-inch springform pan.
You might also want to increase the filling amount if you want a thicker cheesecake, but that is up to you and how much filling you like in your cheesecakes.
This Biscoff cheesecake filling won’t set up completely firm like a traditional baked cheesecake, but it should be fine for cutting slices cold from the refrigerator. If you want some extra insurance, pop it into the freezer for a little bit before slicing just to get it extra cold.
No-Bake Biscoff Cheesecakes
Equipment
- 6 6-ounce serving dishes or 8 4-ounce dishes
Ingredients
For the Crust:
- 12 Biscoff cookies crushed into crumbs (1 cup of crumbs)
- 2 tablespoons unsalted butter melted
For the Filling:
- 8 ounces cream cheese softened
- ⅔ cup Biscoff Spread
- 1 teaspoon pure vanilla extract
- 8 ounces frozen whipped topping thawed
For the Garnish:
- whipped topping optional
- Biscoff cookie crumbs optional
Instructions
- In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
- Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with additional whipped topping and Biscoff cookie crumbs.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you make the whipped cream?
Thanks
Hello! If you mean the whipped topping used in the recipe, you’ll need to purchase that in the frozen section of your grocery store. If you’d like to top the cheesecakes with real whipped cream in place of whipped topping, you can use this recipe here: https://www.mybakingaddiction.com/how-to-make-homemade-whipped-cream/. Hope this helps!
Hi. Thanks for the post! I wanted to know if I can make these a day in advance and refrigerate them? Should I add the whipped cream topping right before serving? Thanks. ❤️
Hi, Shannon! I would recommend making them the day you serve them. If you do decide to make a day ahead, let me know how it goes!
Hy Jamie,
Thanks for this superb Idea….Last week my classmates shelton and Avistia came home and ufortunately my mom was not there. Thaank god I know well to make shrimp noodles and yes i did a very good job but the problem was i have no idea on how to end the treat and finally i arrived here because you have very good visual description on how to make quick refrigerate cheesecake.But I did a small twist here I added 1/2 tin condensed milk and 2 gm cardamom powder and white chocolate mix with grated coconut for more taste.
I came up with three choices and Yes, I finally made yours and was a good sucess.
I will share with other two recipe which I found is a good one.
http://www.nestle-family.com/recipes/english/refrigerated-peach-cake_19872.aspx
http://healthrecipess.weebly.com/recipes/blue-velvet-cheese-cake
Please come up with more……
Thank you, Sheilya! I’m so glad you enjoyed the cheesecake. And I love your additions!
What is Biscoff Spread?
Hi, Janice! Biscoff Spread is made from Biscoff Cookies and is a great alternative to nut butters and chocolate spreads. It’s completely addictive! Let me know if I can answer anything else for you.
Can this be frozen ?
Yes, it can, Ricki! Just wrap tightly before you put it in the freezer. I hope you like it!
This Biscoff No Bake Cheesecake is THE best!! I’ve made it twice now and it’s literally addicting! And the Biscoff cookies…love to dunk them in a nice hot cup of coffee!
Hi, Cyndy! Dunking in hot coffee sounds amazing! I’m glad you liked the cheesecake!
I’ve just tried making this using fresh whipping cream and it’s split , very disappointed
Hi, Debbie! I’m so sorry to hear that. I think frozen whipped topping would work better. Let me know if I can help you further.
I’m not sure if this is nationwide, but my Costco has a massive box of Biscoff cookies for sale right now! And they’re running a sale. So you get about a jillion of them for $5!! Do you know how many Biscoff Cheesecakes that is?!? Time to stock up!
Arianne-
Thanks for stopping by with the sale info!
-Jamie
Just found your site–can’t wait to try the no bake pumpkin dessert–it won’t make it to anywhere–the first one–anyway.
Must tell you your description of the airplane flight and the passenger next to you sent me
into fits of laughter–and strengthened my resolve to never fly anywhere. That atmosphere of “Sardine” like companionship does not appeal to me at all. Reading what you wrote was like being there–and after that I’ll never miss not going.
You have a talent with the written word, as well as the wonderful food sharing. Thanks!
Julie-
Thanks for stopping by!
-Jamie
Just got the cookies and the spread at Walmart. The Biscoff spread is with the peanut butter
Thanks for visiting.
-Jamie