Name: No-Bake Biscoff Cheesecake
Prep time: 30 min
Total time: 390 min
Ingredients: 250 grams Biscoff cookies (1 package of Biscoff cookies); ⅓ cup unsalted butter (75g); ⅔ cup heavy cream (160ml); ½ tbsp glucose syrup (7g (optional)); 3 tbsp Biscoff butter (55g); 1 cup chopped white chocolate (callets (170 g)); 3 blocks cream cheese (softened 678 g); 1 cups powdered sugar (125g); 1 cup Biscoff spread (240g); ¼ cup sour cream (60g); 1 tbsp lemon juice; 2 tsp vanilla extract; 1¼ cups cold heavy whipping cream (300ml); whipped cream (see recipe here); Biscoff cookie crumbles; Biscoff cookies

Jump to Recipe

I’ve made hundreds of cheesecake recipes over the years for my blog, cookbook, and bakery, and this No-Bake Biscoff Cheesecake is one I return to again and again. The taste is warm and spiced, with the signature flavor of Biscoff cookies in every bite. It’s made with simple ingredients, requires no baking, and delivers a show-stopping dessert perfect for special occasions. Best of all, it’s a great make-ahead dessert, so you can prep it the day before and let the fridge do all the work.

Best No-Bake Biscoff Cheesecake Recipe

This cheesecake starts with a buttery crumb mixture made from crushed Biscoff cookies and melted butter, pressed firmly into the base of a springform pan. The cheesecake filling is light, airy, and full of Biscoff flavor, thanks to the combination of cream cheese, whipped cream, and cookie butter. On top, a glossy Biscoff ganache made with cream, white chocolate, and spread adds richness and shine. Every bite balances silky filling with spiced crunch, making it a dessert that feels both nostalgic and luxurious.

Biscoff Ganache

Warm the heavy cream and glucose syrup (if using) in a small saucepan over medium heat until hot but not boiling. Remove from the heat and whisk in the Biscoff butter until fully melted and smooth. Place the chopped white chocolate in a heatproof bowl, pour the hot cream mixture over it, and let it sit for 2–3 minutes.

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Stir slowly from the center outward until the ganache turns smooth and glossy. If you see a lump or two, microwave briefly and stir again until smooth. Set the ganache aside to cool to room temperature while you prepare the crust and batter. For make-ahead prep, refrigerate it and bring to room temp before using.

Biscoff Crust

Lightly grease and line an 8- or 9-inch springform pan with parchment paper. Crush a full pack of Biscoff cookies in a food processor to fine crumbs. Melt the butter and mix it thoroughly with the crumbs to form a uniform base. Press the crumb mixture firmly into the bottom of the pan using the bottom of a glass or measuring cup.

If you want to keep the cheesecake fully no-bake, place the cookie crust in the freezer for 30 minutes while you prepare the filling. Alternatively, bake it at 325ºF for 15 minutes to help it slice more cleanly. Both methods work beautifully depending on your preference.

Cheesecake Batter

Place the softened cream cheese in a large mixing bowl. Beat for about 2 minutes until creamy. Add the powdered sugar and continue beating for another minute. Scrape the bowl as needed to avoid any lump in the cream cheese mixture. Add the Biscoff spread—any brand of cookie butter you love works here—along with sour cream, lemon juice, and vanilla. Mix until smooth and fully combined.

In a separate medium bowl, whip the cold heavy cream until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture to lighten it, then fold in the rest to create a smooth, silky filling.

Assemble the No-Bake Biscoff Cheesecake

Pour one-third of the cheesecake filling over the chilled crust. Use an offset spatula to smooth it evenly. Drizzle some of the Biscoff ganache over the surface and swirl it with a knife. Add another third of the filling, repeat with more ganache, then finish with the remaining filling. Pour the rest of the ganache on top and spread it into an even layer.

Transfer the cheesecake to the fridge for refrigeration of at least 6 hours, or ideally overnight, to allow the filling to set fully. This step gives the cheesecake its beautiful, sliceable structure.

To Decorate

Prepare whipped cream and transfer it to a piping bag. Pipe swirls around the edge of the cheesecake. Sprinkle crushed Biscoff cookies over the whipped cream and decorate with whole cookies for a classic finish. The contrast between the silky filling, crunchy topping, and creamy whipped swirls makes this dessert visually stunning.

Storage

Store the cheesecake in the fridge for up to 5 days, covered with plastic wrap or in an airtight container. For longer storage, freeze without the whipped cream topping for up to 2 months. Thaw overnight in the fridge before serving.

Tips & Tricks for No-Bake Biscoff Cheesecake

Use full-fat cream cheese for the best structure and flavor.
If you prefer a sturdier crust, bake it briefly before adding the filling.
Make sure your whipped cream reaches stiff peaks to give the cheesecake a light texture.
Choose a high-quality brand of cookie butter to maximize flavor.
If your ganache firms up too much, warm it gently before pouring.

Recipe Variations

Swap the Biscoff ganache for a dark chocolate version to add contrast.
Fold crushed cookies into the cheesecake filling for extra texture.
Add a pinch of cinnamon or nutmeg or other spices to the crust for a spiced holiday twist.

FAQ

Can I make this cheesecake ahead of time?
Yes. This is a great make-ahead dessert. Prepare it 1–2 days in advance, refrigerate, and decorate just before serving.

Do I need to bake the crust?
No. Freezing works perfectly, but baking helps the crust hold together more firmly when sliced.

Can I skip the ganache?
Yes, though it adds beautiful flavor and shine. You can drizzle melted Biscoff spread on top as an alternative.

How long should I refrigerate the cheesecake?
Chill for at least 6 hours, or overnight, so the cheesecake filling sets properly.

Can I freeze this cheesecake?
Yes. Wrap well and freeze (without whipped cream) for up to 2 months. Thaw in the fridge overnight.

Similar Recipes

If you loved this No-Bake Biscoff Cheesecake, try some of my other Biscoff desserts. My Biscoff Cheesecake is so creamy and delicious, perfect for parties. For something ultra-rich, my Biscoff Brownies layer cookie butter over fudgy chocolate batter. If you love cake, my Biscoff Layer Cake is light, spiced, and ideal for special occasions. And don’t miss my Biscoff Cupcakes—they’re airy, elegant, and a great make-ahead dessert for entertaining.

I hope this No-Bake Biscoff Cheesecake becomes a new favorite for your special occasions. If you make it, tag me on Instagram—I love seeing your creations!

No-Bake Biscoff Cheesecake

Camila Hurst

This No-Bake Biscoff Cheesecake features a buttery Biscoff cookie crust, a silky cream cheese filling infused with cookie butter, and a glossy Biscoff ganache topping. It’s easy to make, full of warm spiced flavor, and perfect for special occasions or make-ahead desserts.

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Prep Time 30

Chilling Time 6

Total Time 6 30

Course Dessert

Cuisine American

Servings slices

Calories 510 kcal

Ingredients

Biscoff Cookie Crust

250 grams Biscoff cookies 1 package of Biscoff cookies
⅓ cup unsalted butter 75g

Biscoff Ganache

⅔ cup heavy cream 160ml
½ tbsp glucose syrup 7g (optional)
3 tbsp Biscoff butter 55g
1 cup chopped white chocolate callets (170 g)

Cheesecake Batter

3 blocks cream cheese softened 678 g
1 cups powdered sugar 125g
1 cup Biscoff spread 240g
¼ cup sour cream 60g
1 tbsp lemon juice
2 tsp vanilla extract
1¼ cups cold heavy whipping cream 300ml

Decoration

whipped cream see recipe here
Biscoff cookie crumbles
Biscoff cookies

Instructions

Biscoff Ganache

In a small saucepan, or in a microwave-safe bowl, combine the heavy cream and glucose syrup (if using). Warm over medium heat, don’t let it come to a boil.
Remove from the heat and whisk in the Biscoff butter until fully melted and smooth.
Place the white chocolate in a heatproof bowl. Pour the hot cream mixture over it and let it sit for 2–3 minutes to soften the chocolate.
Stir gently from the center outward until the mixture becomes smooth and glossy. If any pieces of chocolate remain, microwave for 5–10 seconds and stir again.
Let the ganache cool at room temperature. If making ahead, place it in the fridge, and let it come to room temp before using.

Biscoff Cookie Crust

Pre-heat the oven to 325ºF.
Grease lightly and line the sides of a springform pan with parchment paper.
Place the biscoff cookies in a food processor and process to obtain fine crumbs.
Melt the butter and mix with the biscoff crumbs.
Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
Bake the crust in the oven for 15 minutes, or to keep it completely no-bake, place it in the freezer for thirty minutes while you prepare the batter. (Read notes).
Remove it from the oven and let it cool completely.

Cheesecake Batter

Place the cream cheese in a large bowl or in the bowl of a stand-mixer fitted with the paddle attachment. Beat at medium speed for 2 minutes. Add the powdered sugar, beat for another minute. Scrape the bowl.
Add the Biscoff butter and beat until combined. Scrape the bowl and beat for another minute.
Add the sour cream and mix to combine. Add the lemon juice, vanilla, and mix. Set aside.
In a separate bowl, whip the heavy cream until stiff peaks form, for one to two minutes. It helps to have a cold bowl and cold whisk.
Once the cream has reached stiff peaks, add half of it to the cheesecake batter. Fold to combine. Add the remaining whipped cream and fold until smooth and airy.

Assemble

Pour one third of the batter over the chilled crust. Use a spatula to spread it on an even layer.
Drizzle about ¼ cup of the ganache on top. Swirl with a knife.
Top with another third of the batter, smooth it out, and then repeat with another layer of ganache swirled on top.
Top with the remaining cheesecake batter. Pour the remaining ganache on top.
Chill for at least 6 hours, preferably overnight, until set.

Decorate

Make whipped cream following this recipe.
Pipe whipped cream on top of the cheesecake if desired. Decorate with crushed or whole Biscoff cookies around the edges.

Notes

Crust: Baking the crust is not needed but it does make the crust more sturdy that doesn’t crumble as much when serving.

White Chocolate: make sure to use good quality white chocolate bars, with at least 20% cacao. This is important because the cacao butter content directly affects how the chocolate melts and sets. Cheaper white chocolate (or candy coating) often contains little to no real cacao butter and relies on vegetable fats instead, which can cause the ganache to separate, turn grainy, or never fully firm up. Using real white chocolate ensures your ganache emulsifies smoothly, tastes rich instead of overly sweet, and maintains that creamy, glossy texture once cooled.

Assembly: I like to bake the crust for this cheesecake, and once baked and cooled, I open the ring slightly and fit the parchment paper strips around the edges of the pan, to prevent the filling that will be in contact with the pan to stick to the pan. If you have a silicone pan, you can use that, but might be hard to remove the whole cake, unless you line the bottom with two criss-cross strips of parchment on the bottom, that you can use later to pull it up. Using parchment will help prevent sticking.