This No Bake Biscoff Cheesecake is rich and decadent like traditional cheesecake and is packed with speculoos flavor. It has a crunchy Biscoff crust that gets topped with a cookie butter cheesecake filling made with whipped cream, cream cheese, sour cream, and creamy Biscoff spread.
I am a big fan of no-bake desserts, especially no-bake cheesecakes (have you tried my No Bake Strawberry Crunch Cheesecake?). I've also loved Biscoff cookies and spread since discovering them years ago, so this Speculoos cheesecake is extra special to me! If you're also a Biscoff fan, you'll love my Cookie Butter Cookies recipe too!
No bake cheesecakes are so fun and easy to make because you can assemble the crust and the creamy filling in about 20 minutes without the use of an oven or water bath! Instead, you freeze the crust and refrigerate the filling, which makes this no-bake Lotus Biscoff cheesecake a perfect make-ahead dessert for any occasion!
Why You'll Love This Recipe
- No oven is required to make this simple dessert recipe. It's a great addition to my no bake recipes!
- It's packed with spiced speculoos cookie flavor.
- The Biscoff cookie crust adds a crunch that complements the creaminess of the cheesecake. It can also be found in my Pear Raspberry Buttermilk Tart and Mini Lemon Cheesecakes recipes!
- You don't need any eggs to make it!
What are Biscoff cookies and cookie butter?
Lotus Biscoff is a brand of speculoos cookies. They're crunchy biscuits with a warm spiced caramel flavor, commonly served on airplanes! Like peanuts to peanut butter, the cookies are ground into a spread known as cookie butter. This spread comes in creamy and crunchy varieties. The cookies and butter can both be found in many grocery stores or purchased online. Trader Joe's also has their own brand of speculoos cookies and cookie butter that are delicious as well!
- Biscoff cookies and creamy Biscoff spread pack this cookie butter cheesecake with speculoos flavor. If you prefer crunchy cookie butter, feel free to use that instead of creamy! For this recipe, you'll just need one 8.8 oz package of Biscoff cookies and one 14.1 oz jar of cookie butter. However, if you plan on decorating it with extra cookies, you'll want a second package!
- Cream cheese and sour cream add rich creaminess reminiscent of traditional cheesecake. Use full fat ingredients for the best results. Make sure your cream cheese has softened at room temperature so that there aren't any clumps in the filling.
- Heavy whipping cream gets whipped up and added to the filling to create a light and airy cheesecake.
- Lemon juice is an acid to help the filling firm up while also adding a slight tang.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Make mini Biscoff cheesecakes by using a cupcake pan filled with parchment liners.
- Swap the creamy Biscoff spread for the crunchy spread to give your cheesecake more crunch and texture.
- For extra cookie butter flavor, fold about ½ cup of crushed Biscoff cookies into the filling.
- Biscoff and chocolate go great together! For this combination, mix in some mini chocolate chips.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Use a Springform Pan
Having a pan with a removable bottom is very important for cheesecakes since you can't just flip them out like a regular cake. I recommend placing a sheet of parchment paper flat on the bottom of the springform pan and locking the sides over it. This will allow you to slide the cheesecake off of the bottom of the pan smoothly!
When you're ready to remove the cheesecake from the pan, carefully run a knife along the edge before releasing the clamp. Then, lift the sides up to remove them and slide the cheesecake onto your serving plate.
How to Make Biscoff Cheesecake
Step 1: Chop Biscoff cookies and melted butter in a food processor until it resembles wet sand.
Step 2: Press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan. I like to use the bottom of a glass or measuring cup for this step! Then freeze the crust while making the cheesecake filling.
Step 3: Whip the heavy cream to stiff peaks. This is when the cream is thick enough to hold its shape. An electric mixer helps make this step go faster, but it can be whisked by hand as well!
Step 4: In a separate bowl, stir the cream cheese until smooth. Then mix in the sour cream, lemon juice, powdered sugar, vanilla extract, and Biscoff spread.
Step 5: Fold the whipped cream into the cream cheese mixture until just incorporated. Overmixing will deflate the whipped cream, so be careful not to over-do it!
Step 6: Spread the cheesecake filling over the frozen crust and refrigerate overnight.
Expert Baking Tips
- Use cold, high fat heavy whipping cream for the best results. This will whip up better and add richness to the cheesecake filling.
- Don't have a food processor? Crush the cookies in a zipped bag and then mix them with the melted butter really well!
- Decorate the Biscoff cheesecake by drizzling melted cookie butter over the top! You could also pipe extra whipped cream and sprinkle crushed cookies on top.
- Carefully run a knife along the edge of the cheesecake before removing it from the pan.
Caramel with a slight cinnamon spice.
No. Unlike regular cheesecake, no-bake cheesecake does not contain eggs and uses whipped cream for texture. Baking this no-bake cheesecake would not result in a cheesecake.
The texture is going to be a bit more light and creamy compared to more dense baked cheesecakes.
The cheesecake will firm up a bit as it chills, so I highly recommend refrigerating it for at least a few hours. It can be consumed immediately, but it will be extra creamy and may be difficult to slice.
Leftovers of this no-bake Biscoff cheesecake can be refrigerated in an airtight container for up to 4 days.
Store slices of cookie butter cheesecake in an airtight container for up to 1 month. Let them thaw in the refrigerator before eating.
Creamy No Bake Biscoff Cheesecake
- 9 inch springform pan lined with parchment paper
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- 32 whole Biscoff cookies one 8.8oz package, plus extra for topping (optional)
- 7 tablespoons unsalted butter measured then melted
Cookie Butter Cheesecake Filling
- 1 cup heavy whipping cream cold
- 20 ounces cream cheese room temperature (2.5 8oz blocks)
- ¼ cup sour cream
- 2 teaspoons lemon juice
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup creamy cookie butter plus extra for topping (optional)
- Chop the Biscoff cookies and melted butter in a food processor until it resembles wet sand.
- Press the cookie crumbs evenly into the bottom of a springform pan using the bottom of a glass, measuring cup, or your hands.
- Place the crust in the freezer while making the cheesecake filling.
Cookie Butter Cheesecake Filling
- Using an electric mixer (recommended) or hand whisk, whip the heavy cream to stiff peaks. This is when the cream is thick enough to hold its shape.
- In a separate large bowl, stir the cream cheese until smooth. Mix in the sour cream, lemon juice, powdered sugar, and vanilla extract really well. Stir in the cookie butter.
- Gently fold the whipped cream into the cream cheese mixture just until combined.
- Spread the cheesecake filling over the frozen crust. Cover and refrigerate overnight.
- To remove the cheesecake after it's set, run a knife along the edge of the pan and then unclamp and lift up the sides. Carefully slide the cheesecake onto a serving plate, decorate as you like, slice, and enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.