No-Bake Biscoff Cheesecake
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.
Servings 12 slices
Calories 510kcal
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
Whipped Cream
- 1 cup heavy whipping cream, cold
- 3 tbsp powdered sugar
- ½ tsp vanilla
Decoration
- 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.
Whipped Cream
- Add the cold heavy cream, powdered sugar, and vanilla to a chilled bowl. Whip on medium speed for 1–2 minutes, until soft to medium peaks form. Don’t overwhip—stop as soon as it holds shape. Transfer to a piping bag fitted with the tip of choice. I used 1M.
Decorate
- Pipe whipped cream on top of the cheesecake if desired. Decorate with crushed or whole Biscoff cookies around the edges.
Video
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.
Nutrition
Serving: 1slice | Calories: 510kcal