Easy to make with delicious sweet cinnamon spice flavor, this No Bake Lotus Biscoff Cheesecake is perfect for any occasion! It has a rich and creamy cookie butter cheesecake filling that sits in a flavorful Biscoff cookie crust, and gets topped with Biscoff spread and cookie crumbles. No oven required!
We adore cheesecake, and this No Bake Biscoff Cheesecake is our latest obsession! It’s easy to make in just 20 minutes of prep time and there’s no need to worry about a water bath, baking or cracking! Plus, it is infused with the flavor of Biscoff cookies and cookie butter. If you’re a cookie butter fan like we are, this recipe is a MUST try. Be sure to give our 5-minute Homemade Cookie Butter a try too!
Reasons to love this recipe
- Looks elegant and tastes amazing, but is so simple to make and only requires 7 ingredients!
- Loaded with with spiced speculoos cookie butter flavor.
- No need to turn on the oven, this no-bake cheesecake sets in the fridge, making it a great make-ahead dessert.
Ingredients needed
This Biscoff Cheesecake recipe needs just 7 ingredients to make the three components (the crust, filling and topping). Here is the lineup:
- Biscoff cookies: You’ll need an 8.8 ounce package of Biscoff cookies. Lotus is a common brand of speculoos cookies available at most grocery stores. If you plan to garnish the cheesecake with more cookies, be sure to buy an extra package!
- Unsalted butter: Melted butter is added to the crushed Biscoff cookies to make the crust, similar to a graham cracker crust.
- Heavy whipping cream: Adds a light and airy texture to the filling.
- Cream cheese: We recommend using the full-fat variety for a rich creaminess reminiscent of traditional cheesecake. Don’t forget to let the cream cheese soften to room temperature, so it mixes easily and there aren’t any clumps in the filling.
- Confectioners sugar: To perfectly sweeten the cheesecake filling.
- Vanilla extract: For extra flavor.
- Biscoff spread: Also known as speculoos spread or cookie butter, is a spread made from crushed speculoos biscuits. The texture is similar to peanut butter, but with a spicy cinnamon flavor.
How to make this recipe
- Prep: Line a 9-inch springform pan with parchment paper and set it aside.
- Crumble cookies: In a food processor or Ziploc bag, add the Biscoff cookies and crush them to fine crumbs.
- Make the crust: Add the cookie crumbs and melted butter in a bowl. Mix them with a fork. Transfer the mixture to the springform pan and press it firmly. Freeze for 10-15 minutes.
- Beat the cream: In a medium bowl, beat heavy whipping cream until soft peaks form. Set aside.
- Make the filling: In another medium bowl, beat softened cream cheese, confectioners sugar, and vanilla until creamy and smooth. Add the Biscoff spread and blend for a couple more minutes.
- Finish the filling: Gently fold the prepared whipped cream into the cheesecake mixture.
- Assemble & chill: Spread the cheesecake mixture over the crust in the springform pan, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Transfer cheesecake to a plate: Once set, carefully remove the cheesecake from the springform pan and transfer it to a plate or cake stand.
- Make the topping: Microwave ½ cup of Biscoff spread for 15 seconds and spread it over the cheesecake on top, slightly dripping over the sides.
- Top & serve: Decorate the cheesecake by adding some cookie crumbs around the cheesecake top. Gently slice and serve!
Expert tips
- Ensure the cream cheese is at room temperature before mixing, so it combines easily with the other filling ingredients and there is no clumping.
- Use cold heavy whipping cream. Whip the cream until soft peaks form.
- When combining the cream cheese and the whipped cream, gently fold them together to maintain a light, airy texture.
- Refrigerate the cheesecake for at least 4 hours, but overnight is better. Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the creamy texture!
- Use a clean, sharp knife to cut into slices for serving. For extra neat slices, wipe your knife clean with a paper towel between each cut.
Frequently asked questions
What is the flavor of Biscoff?
Biscoff cookies are delicate, crunchy shortbread cookies with a hint of winter spice like cinnamon, nutmeg and ginger with a deep caramel flavor.
What is the difference between Biscoff and speculoos?
Speculoos is the generic name for the crunchy, spicy biscuits or cookies that originated in Belgium, and are used in this recipe. Biscoff is the name of a specific speculoos biscuit made by the brand, Lotus. Lotus Biscoff cookies are common and easy to find in the US.
Storage recommendations
- Storage: Cover leftovers tightly with plastic wrap or transfer to an airtight container. Refrigerate for 3-4 days.
- Make ahead: To prepare this recipe in advance, refrigerate covered for at least 4 hours or up to 48 hours. Lightly cover the cheesecake or store the pie plate in an airtight container.
- Freezing: Once prepared and set in the fridge for at least 4 hours, this cheesecake can be frozen. We recommend freezing before adding the topping. Wrap it in plastic wrap, place in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before adding the topping and serving.
More cheesecake recipes
- Keto Cheesecake
- Low-Fat Cheesecake
- Pecan Pie Cheesecake
- Instant Pot Cheesecake
- No Bake Cheesecake Bars
No Bake Biscoff Cheesecake
Easy to make with delicious sweet cinnamon spice flavor, this No Bake Biscoff Cheesecake is perfect for any occasion! It has a rich and creamy cookie butter cheesecake filling that sits in a flavorful Biscoff cookie crust, and gets topped with Biscoff spread and cookie crumbles. No oven required!
Ingredients
For the crust:
- 1 (8.8 ounce) pack Biscoff cookies*
- ⅓ cup unsalted butter, melted
For the cheesecake:
- 1 cup heavy whipping cream, chilled
- 3 (8 ounces) blocks full-fat cream cheese, soften to room temperature
- ¾ cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 cup Biscoff spread
For the topping:
- ½ cup Biscoff spread
- crushed Biscoff cookies, for garnish
Instructions
- Line a 9-inch springform pan with parchment paper and set it aside.
- In a food processor or Ziploc bag, add the Biscoff cookies and crush them to fine crumbs.
- Add the cookie crumbs and melted butter in a bowl. Mix them with a fork. Transfer the mixture to the springform pan and press it firmly. Freeze for 10-15 minutes.
- In a medium bowl, beat heavy whipping cream until soft peaks form. Set aside.
- In another medium bowl, beat softened cream cheese, confectioners sugar, and vanilla until creamy and smooth.
- Add the Biscoff spread and blend for a couple more minutes.
- Gently fold the prepared whipped cream into the cheesecake mixture.
- Spread the cheesecake mixture over the crust in the springform pan, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once set, carefully remove the cheesecake from the springform pan and transfer it to a plate or cake stand.
- Microwave ½ cup of Biscoff spread for 15 seconds and spread it over the cheesecake on top, slightly dripping over the sides.
- Decorate the cheesecake by adding some cookie crumbs around the cheesecake top.
- Gently slice and serve!
Notes
- *Buy an extra package of cookies for garnish.
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- Storage: Cover leftovers tightly with plastic wrap or transfer to an airtight container. Refrigerate for 3-4 days.
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- Make ahead: Prepare this recipe in advance, refrigerate covered for at least 4 hours or up to 48 hours. Lightly cover the cheesecake or store the pie plate in an airtight container.
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- Freezing: Once prepared and set in the fridge for at least 4 hours, this cheesecake can be frozen. We recommend freezing before adding the topping. Wrap it in plastic wrap, place in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before adding the topping and serving.
Nutrition
Serving: 1serving, Calories: 616kcal, Carbohydrates: 39g, Protein: 7g, Fat: 49g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 93mg, Sodium: 251mg, Potassium: 112mg, Fiber: 0.2g, Sugar: 24g, Vitamin A: 1227IU, Vitamin C: 0.1mg, Calcium: 72mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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