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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.
Made this yesterday for a going-away lunch I held for a friend–TOTAL HIT! I increased the cream cheese by 1/3 cup to taste more like cheesecake, and used some leftover Oreo cookie crumbs for the crust. Let’s just say, I should have made more–the only taste I got was right before I piped it into the cups =(
So glad the recipe was such a hit for your special lunch. Thanks for stopping by.
-Jamie
We don’t get frozen whipped topping over here – and what is Biscoff? Saying that we probably don’t get that either! I should stop reading US/Canada based blogs because a lot of the time the recipes call for something we don’t get in the UK or if we do its horrifically expensive! :-( x
You can substitute sweetened whipped cream for the whipped topping. Biscoff is cookie butter similar to peanut butter, which can be substituted. Thanks for stopping by.
-Jamie
Hi I am from Puerto Rico we don’t have biscoff cookies or spread can I use something else like peanut butter or nuttela maybe?
Peanut Butter or Nutella would work fine. Thanks for stopping by.
-Jamie
Looks so good! thanks for sharing this yummy recipe
It sounds sooo yummy, here in the Netherlands we do have biscoff cookies, but here they call them Lotus Speculoos cookies and spread. But we do not have cool whip! Can I substitute it with regular whipping cream?
Hi Rkia, Whipped cream would not work, but there’s a recipe for homemade cool whip here: http://www.somethingswanky.com/homemade-cool-whip/
– Jamie
Hi,
I am wanting to make this for a 16th birthday party,
but the theme is colorful! so I was wondering if this recipe yo ucould put food dye in the cream cheese? and maybe leave out the biscoff spread (which i dont think they sell in australia anyway)… what do you think? and maybe this could be made with a different type of biscuit? I will be making everything from scratch as well….
– Darcy
Darcy,
Food dye should be fine in the filling. I believe you do have Biscoff spread, it’s just called something else – Speculoos. It’s made with ginger cookies, so you could potentially try grinding those up with some oil to make your own cookie butter. I believe there are internet tutorials.
– Jamie
Jamie,
I love this recipe already! The only thing I’m not too keen on is the cool whip…can I use whipped cream instead? Or do you have any suggestions as to what I can replace the cool whip with? Thanks and love your blog!!
Gina
Hi Gina,
You might try this recipe to replace the cool whip: http://www.somethingswanky.com/homemade-cool-whip/
– Jamie
Two questions:
1. Do you think I could make this a day or two ahead? And just add the Cool Whip & cookie garnish before serving?
2. Do you think it would be okay with Trader Joe’s cookie butter (instead of Biscoff spread)? Or Nutella?
Thanks! Looks yummy!
Kelly, I think you can make it ahead, and Trader Joe’s cookie butter or nutella would both work fine!
– Jamie
How long and can I even use muffin tins to bake these in?
Arielle, these cheesecakes are no-bake. You do not put them in the oven. I would not put them in a muffin tin.
– Jamie
Question – How long will these hold in the fridge if I made them ahead? I know that regular whipped cream would “fall”, but I know Cool Whip is a bit different…
Kristen-
I would make them the day I was serving them – they’ll definitely be less stable if made with real whipped cream. I hope this helps.
-Jamie
Thanks Jamie! Making these for a party – flavors say Fall to me!