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biscoff cheesecake recipe featured
Avatar photoJohnson Maya

Biscoff Cheesecake Recipe (No-Bake, Creamy & Easy)

Indulge in this creamy, no-bake Biscoff cheesecake made with a buttery cookie crust and rich, spiced filling swirled with real cookie butter. Easy to make, stunning to serve, and perfect for any occasion.
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 1 ½ cups (150g) Lotus Biscoff cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • FOR THE FILLING:
  • 16 ounces (450g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • ⅔ cup (130g) Biscoff spread (original)
  • 1 teaspoon pure vanilla extract
  • 1 envelope (¼ oz) unflavored gelatin
  • 3 tablespoons water
  • 1 cup (240ml) heavy cream, cold

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Food processor or zip-top bag (for crushing cookies)

Method
 

  1. biscoff cheesecake recipe recipeCard1
  2. In a bowl, combine crushed Biscoff cookies and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes to set.
  3. In a small bowl, sprinkle gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes. Then, gently heat until dissolved (double boiler or microwave), and keep warm.
  4. Using a mixer, beat softened cream cheese on medium speed until smooth. Add sugar, vanilla, and Biscoff spread. Mix until creamy. Gradually blend in the dissolved gelatin until fully incorporated.
  5. In a separate bowl, whip cold heavy cream to soft peaks. Gently fold into the cream cheese mixture in two additions, using a silicone spatula. Mix until smooth and airy.
  6. Pour filling over chilled crust. Smooth the top with an offset spatula. Tap pan gently to release air bubbles. Chill in the refrigerator for at least 3 hours, or until firm.
  7. Release springform ring. Garnish with crushed Biscoff cookies and a drizzle of Biscoff spread. Slice with a hot, damp knife for clean cuts.

Nutrition

Calories: 385 | Carbohydrates: 36 | Protein: 5 | Fat: 25 | Fiber: 1 | Sugar: 22

Notes

STORAGE: Keep refrigerated in an airtight container for up to 5 days. For longer storage, freeze for up to 1 month.
MAKE AHEAD: Prepare crust and filling separately the day before. Assemble and chill the day of serving.
SUBSTITUTIONS: Use vegan cookies, dairy-free cream cheese, coconut cream, and agar-agar for a vegan version. Gluten-free Lotus cookies are available.
PRO TIPS: Toast crushed cookies before mixing with butter for deeper flavor. Always use room-temperature cream cheese. Chill bowl and beaters before whipping cream.
SERVING SUGGESTIONS: Serve with fresh berries, a coffee pairing, or a drizzle of extra Biscoff spread. Pairs well with iced coffee or dessert wine.
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