Biscoff Cheesecake Recipe for the Ultimate Cookie Lover’s Dessert

Last Updated on December 1, 2025 by Souhail

Let’s just get one thing out of the way — if you’re a fan of Biscoff cookies (and honestly, who isn’t?), this Biscoff cheesecake recipe will absolutely rock your dessert world. The first time I made it was for a cozy Sunday dinner with friends, and let’s just say… there were no leftovers, only requests for the recipe. The deep caramel notes from the crushed Biscoff crust and the rich, creamy filling are perfectly balanced by a hint of tang from the cream cheese. It’s indulgent but not too heavy, sweet without being overwhelming, and every bite tastes like you’re being hugged by cookie butter.

This cheesecake is perfect for any special occasion — think birthdays, holidays, or just a well-deserved treat-yourself weekend. It’s especially great when you want to impress with minimal effort (no-bake, baby!), and the flavor combo is next-level delicious. There’s something so magical about the way Biscoff cookies melt into a buttery, slightly spiced crust that supports a dreamy cream cheese filling. It’s like fall, winter, and dessert heaven all rolled into one glorious bite.

So, What Makes This Biscoff Cheesecake So Irresistible?

If you’ve ever dipped a Biscoff cookie into a cup of tea and thought, “I wish this flavor came in cheesecake form,” you’re not alone — and that’s exactly why this recipe is a keeper. Here’s why it totally delivers:

A Crust That’s All About Flavor

• Crushed Biscoff cookies make a crust that’s sweet, spiced, and wonderfully crunchy — no boring graham crackers here.
• Melted butter brings everything together, adding richness that compliments the cookies’ caramel notes.

A Filling That’s Silky Smooth

• The cream cheese filling is ultra-creamy with just enough tartness to balance the sweetness of the crust and cookie butter swirl.
• It’s stabilized with whipped cream instead of gelatin, which means it’s rich but light and completely no-bake.

Cookie Butter Swirls? Yes, Please

• Lotus Biscoff spread (aka cookie butter) is gently folded and swirled into the filling, so every slice has that buttery, caramel-cookie flavor.

No-Bake Magic

• This cheesecake requires zero oven time, making it a perfect summer dessert — or a low-fuss option for holiday meals when the oven is already full.

Customizable for Every Diet

• Gluten-free? Use gluten-free spiced cookies or a nut-based crust.
• Dairy-free? Sub in vegan cream cheese and coconut whipped topping for a surprisingly good plant-based version.
• Want extra flair? Add a layer of chocolate ganache or a sprinkle of crushed toffee for crunch.

And if you’re as obsessed with seasonal cheesecake twists as I am, you’ll love exploring ideas like this pumpkin cheesecake recipe for fall flavors, or these apple cheesecake bars when you want something bite-sized and fruity.

How To Make Biscoff Cheesecake Recipe

Biscoff Cheesecake Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10-12

servings

Prep time

25

minutes

Chill time

6

hours 

Calories

475

kcal

A dreamy, no-bake Biscoff cheesecake with a spiced cookie crust, silky cream cheese filling, and a buttery cookie butter swirl. Sweet, simple, and unforgettable!

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Ingredients

• For the crust:

• 200 g Biscoff cookies (about 26 cookies), crushed

• 90 g (6 tbsp) unsalted butter, melted

• For the filling:

• 500 g (2 cups) full-fat cream cheese, room temperature

• 100 g (¾ cup) powdered sugar

• 1 tsp vanilla extract

• 250 ml (1 cup) heavy cream, cold

• 150 g (½ cup + 2 tbsp) Biscoff cookie butter, slightly melted and divided

• For garnish (optional):

• Crushed Biscoff cookies

• Extra melted cookie butter

Directions

• First things first: clear some fridge space, grab your favorite springform pan, and maybe sneak a Biscoff cookie while you’re at it (for quality control, obviously).
• Prepare the crust:
• Start by blitzing the Biscoff cookies in a food processor until they’re fine crumbs — we’re talking sand-like texture. If you don’t have a processor, a rolling pin and zip-top bag will do the trick. Mix the crumbs with melted butter until the mixture feels like wet sand and presses together easily.
• Then, press it firmly into the bottom of a springform pan. I like to use the bottom of a glass to make it really even and compact. Pop the crust into the freezer while we work on the filling. This helps it firm up without baking.
• Make the filling:
• In a large mixing bowl, beat the softened cream cheese until it’s completely smooth — no lumps allowed. Add the powdered sugar and vanilla extract, and keep mixing until everything’s velvety.
• In a separate bowl, whip the cold heavy cream until soft peaks form. Don’t overdo it! Fold the whipped cream gently into the cream cheese mixture. This keeps everything airy and mousse-like.
• Now for the magic: melt the cookie butter slightly (10–15 seconds in the microwave does the trick), and drizzle half into the filling. Give it a gentle swirl so you get those gorgeous caramel-colored ribbons.
• Assemble the cheesecake:
• Take the crust out of the freezer and pour in the filling. Smooth the top with an offset spatula or the back of a spoon. Drizzle the remaining cookie butter over the top and swirl it in with a toothpick or knife — go wild with your patterns.
• Chill and set:
• Cover the cheesecake and place it in the fridge for at least 6 hours, but overnight is best for maximum set and flavor. When you’re ready to serve, run a knife around the edges of the pan before releasing the springform.
• Garnish with extra crushed cookies or a whole cookie on each slice for that “wow” factor.

Notes

• Use full-fat cream cheese for the best texture and flavor.
• Whip the cream separately — this adds airiness and helps the cheesecake set beautifully without gelatin.
• If your cookie butter is too firm, just microwave it for 10 seconds.
• Want extra structure? Add 1 tsp of lemon juice to the filling for a subtle tang and firmer set.
• For easy removal, line the base of the pan with parchment paper before pressing in the crust.
• Crust too crumbly? Add an extra 1–2 tbsp melted butter.

Nutrition Facts

• Calories: 475kcal
• Fat: 35g
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 21g
• Protein: 5g

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My Go-To Tips for a Dreamy Biscoff Cheesecake Every Time

Okay, now let’s talk strategy — because even though this cheesecake is no-bake and easy, there are a few key tips to make it restaurant-worthy at home.

Use Room Temperature Cream Cheese

This is non-negotiable! Cold cream cheese can lead to lumps in the filling. Let it sit out for about 30 minutes before whipping for a smooth, luxurious texture.

Don’t Overmix the Whipped Cream

You want soft to medium peaks — if you go too far and end up with stiff whipped cream, the filling may get too dense and lose that dreamy texture.

Save a Few Cookies for Topping

Crushed cookies sprinkled on top (or even a whole cookie on each slice) add crunch and visual flair. Drizzle with extra cookie butter if you’re feeling fancy.

Let It Chill Overnight

Technically, it sets in 4–6 hours, but overnight chilling gives it time to fully firm up and develop even better flavor.

Bonus Tip: Make It Mini!

Use muffin tins or jars for adorable single servings. This works great for parties and also lets you freeze extras easily.

If you like little handheld versions, these pumpkin cheesecake muffins are right up your alley too!

Fun Ways to Make This Biscoff Cheesecake Your Own

This Biscoff cheesecake recipe is stunning as-is, but it’s also incredibly flexible. Whether you’re trying to impress guests or just treating yourself, here are some delicious ways to shake things up:

Chocolate Biscoff Cheesecake

Melt some dark chocolate and mix it into half the cheesecake filling. Layer the chocolate and plain Biscoff filling for a dramatic marbled effect. It gives you the deep richness of chocolate without overpowering the Biscoff flavor.

Banana Biscoff Cheesecake

Layer thinly sliced bananas between the crust and the filling, or fold mashed banana into the batter. It adds a fresh, fruity sweetness that complements the cookie butter’s spiced notes — think banana pudding meets cheesecake.

Mini Biscoff Cheesecakes

Instead of a full cake, press the crust into cupcake liners and pipe or spoon the filling in. Top each one with a swirl of cookie butter and a Biscoff cookie piece. They’re party-perfect and portion-controlled.

Biscoff & Berry Cheesecake

Swirl in raspberry jam or top the finished cheesecake with fresh strawberries or raspberries. The tartness adds a bright contrast and makes it feel lighter, perfect for spring or summer gatherings.

Coffee-Infused Biscoff Cheesecake

Add a teaspoon of instant espresso powder to the filling for a mocha twist. Coffee enhances the caramelized Biscoff notes, and it’s divine with a chocolate drizzle on top.

If you’re a fan of swirling and marbling (like I am), you’ll probably love this marbled pumpkin cheesecake too — it’s a fall classic that uses the same no-fuss method.

What to Serve with This Cheesecake (Besides a Second Slice)

While this Biscoff cheesecake definitely holds its own, a few thoughtful pairings can turn it into the star of a full dessert spread.

• Whipped Cream: Add a dollop of freshly whipped cream on top. Try flavoring it with vanilla or a touch of cinnamon for extra flair.
• Fresh Fruit: Strawberries, raspberries, or sliced pears are all excellent choices. Their brightness offsets the richness.
• Caramel or Chocolate Drizzle: A light drizzle over the top of the cheesecake (or each slice) is heavenly.
• Espresso or Chai Tea: The warm spice in both drinks matches beautifully with the Biscoff flavor profile.
• Crumbled Cookie Garnish: Sprinkle a few extra crushed cookies over the top right before serving for crunch.

Storing and Reheating (If There Are Leftovers… Big If)

Storage:

• Refrigerator: Cover the cheesecake tightly and store it in the fridge for up to 5 days. The flavor actually gets better after the first day!
• Freezer: You can freeze individual slices for up to 2 months. Wrap them tightly in plastic wrap and place in a freezer-safe container.

Reheating:

Okay — technically, this is a no-bake cheesecake, so there’s no actual reheating needed. But if it’s frozen, let it thaw in the fridge overnight before serving. Don’t microwave — it messes with the texture.

Fun and Creative Ways to Use Leftovers

Assuming you’ve somehow resisted polishing off the whole thing (teach me your ways!), here are some creative uses for leftover Biscoff cheesecake:

• Cheesecake Milkshake: Blend a slice with a scoop of vanilla ice cream and a splash of milk for a decadent treat.
• Stuffed French Toast: Use thick slices of brioche, add a thin layer of cheesecake in the middle, and pan-fry for the ultimate brunch.
• Cheesecake Parfaits: Layer chunks of cheesecake with fruit and whipped cream in a glass for a fancy-looking dessert.
• Cookie Butter Ice Cream Topping: Warm a few spoonfuls of leftover cheesecake and spoon over ice cream like a mix between sauce and chunks.

If you’re already thinking about your next dessert project, this peanut butter fudge recipe is another rich, crowd-pleasing favorite — and also great for gifting or sharing.

Frequently Asked Questions

Wrapping It Up: Why You Need This Cheesecake in Your Life

If you love desserts that feel like a warm hug and taste like cookie heaven, this Biscoff cheesecake recipe is going to be your new favorite. It’s fuss-free, no-bake, and endlessly impressive. Whether you’re hosting friends, celebrating something special, or just craving something sweet on a cozy night in — this one delivers.

And if you’re a cheesecake fanatic (guilty!), be sure to check out the pumpkin cheesecake or apple cheesecake bars next. They’re absolute autumnal magic.