This No Bake Biscoff Cheesecake is incredibly simple to make with just seven ingredients — no eggs and no gelatine needed. Bursting with the warm, spiced flavour of Biscoff cookie butter (Speculoos), it’s a rich, crowd-pleasing dessert ideal for celebrations or whenever you want an indulgent treat.
Why we love this recipe
If you enjoy spiced, caramel-like flavours, this Biscoff cheesecake is hard to beat. The recipe is inspired by traditional Speculoos biscuits from Belgium and showcases those familiar caramel-spice notes throughout the cake: in the crumb base, the creamy filling, and the Biscoff swirls and cookie topping. The lightly tangy cream cheese balances the sweet, aromatic cookie butter for a smooth, satisfying finish.
This no-bake version is a convenient alternative to baked or mini Biscoff cheesecakes: no oven skills are required and it comes together quickly. With only seven ingredients the method is straightforward and forgiving, making it a great choice for make-ahead entertaining.
Ingredients
Seven simple ingredients create this Lotus Biscoff cheesecake. Some items are used more than once — for example, the biscuits for the base and the decoration, and the Biscoff spread both in the filling and for the swirl.
Scroll to the recipe card below for exact quantities.
For the base:
- Biscoff Cookies: crushed to fine crumbs. Use Lotus Biscoff or any Speculoos-style biscuit.
- Butter: unsalted, melted.
For the cheesecake filling:
- Cream Cheese: soft and at room temperature so it blends smoothly.
- Biscoff Spread: cookie butter — it can be thick, so warm briefly if needed to loosen it for mixing and swirling.
- Icing Sugar: sifted powdered sugar (contains a little cornstarch) for a smooth texture and stability.
- Heavy / Thickened Cream: at least 30% fat so it whips properly.
To finish, cut a few Biscoff cookies into chunks and press them into the set cheesecake for a decorative ring around the edge.
How to make No Bake Biscoff Cheesecake step-by-step
Making the Biscoff crust
- Prepare a 9-inch (22 cm) springform pan: lightly grease and line the base with baking paper. Lining the sides with strips of parchment is optional but helpful.
- Crush the Biscoff cookies to very fine crumbs using a food processor, or place them in a sealed bag and crush with a rolling pin.
- Melt the butter and combine it with the crumbs until the mix resembles wet sand.
- Press the crumb mixture firmly and evenly into the base of the pan using the bottom of a cup or a small offset spatula. Refrigerate to set while you prepare the filling.
Making the cheesecake filling
- In a large bowl, place the softened cream cheese, vanilla extract and melted Biscoff spread.
- Beat with a hand mixer or stand mixer for 2–3 minutes until completely smooth with no lumps.
- Sift in the icing sugar and mix on low speed until incorporated.
- In a separate bowl, whip the cream to soft–medium peaks (light and airy like shaving cream).
- Fold the whipped cream gently into the cream cheese mixture, or add it and mix briefly with the mixer on medium until the mixture begins to thicken. Take care not to over-mix.
Assembling the cheesecake
- Melt the reserved Biscoff spread until fluid. Pour half of the cheesecake filling over the chilled crust and smooth it out.
- Drizzle half the melted Biscoff spread over the layer and use a skewer or small knife to create a swirl.
- Pour over the remaining filling, drizzle with the remaining melted Biscoff spread and swirl again for a decorative pattern.
- Chill the cheesecake for at least 3 hours, ideally overnight, until fully set.
- Once set, remove carefully from the springform pan. If you like, press larger pieces of Biscoff cookie around the edge just before serving to avoid sogginess in the fridge.
Recipe FAQs
Speculoos (also called Speculaas) are traditional spiced Belgian cookies with a caramelised sugar flavour. Lotus marketed these cookies internationally under the Biscoff name, so while Biscoff is a type of Speculoos, not all Speculoos are Biscoff-branded.
Biscoff is a branded product, while cookie butter or Speculoos butter is a broader term for similar spreads made from crushed Speculoos cookies mixed with oil. They are generally interchangeable.
Yes — crunchy cookie butter will add a pleasant texture and can be used in the filling and for the swirl.
This recipe keeps the Biscoff swirl visible and finishes with chunks of cookies around the edge. For a more decadent look, you can pipe cookie butter cream cheese frosting or top with Biscoff whipped cream.
Tips & troubleshooting
- Ensure the cream cheese is fully softened to room temperature. If it’s too cold, it won’t blend and you’ll end up with lumps.
- If you prefer a full Biscoff top rather than a swirl, melt extra spread and pour it over the set cheesecake. For a drip effect, warm it slightly and push it over the edges while still fluid.
- Add cookie chunks just before serving; they absorb moisture and can go soggy if left on the cake while refrigerated.
- If the cheesecake hasn’t set, the cream may not have been whipped enough or it simply needs more time in the fridge. Leave it longer and it should firm up.
Storing & freezing
Store the no-bake Biscoff cheesecake in the refrigerator. It’s an excellent make-ahead dessert — prepare it a day in advance and chill overnight. Best served within 24 hours, but leftovers keep for up to 3 days in the fridge. You can freeze the cheesecake, though fresh is best for texture.
More Biscoff recipes
- Easy Biscoff Cake
- Biscoff Truffles
- Biscoff Brownies
- Cookie Butter Cream Cheese Frosting
- Baked Biscoff Cheesecake
- Biscoff Butter Cookies
- Mini Biscoff Cheesecakes
- Cookie Butter Ice Cream
- Biscoff Muffins
- Speculoos Tiramisu
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Recipe
No Bake Biscoff Cheesecake
30 mins
3 hrs
3 hrs 30 mins
Ingredients
Biscoff crust
- 250 gr (9 oz) Biscoff Cookies, crushed
- 120 gr (1/2 cup) Unsalted Butter, melted
Biscoff cheesecake
- 500 gr (18 oz) Cream Cheese, at room temperature
- 240 ml (1 cup) Biscoff Spread, melted
- 1 1/2 teaspoon Vanilla Extract
- 75 gr (3/4 cup) Icing Sugar, sifted
- 240 ml (1 cup) Heavy / Thickened Cream (min 30% fat)
Biscoff swirl & topping
- 80 ml (1/3 cup) Biscoff Spread, melted
- 6 Biscoff Cookies, optional for decoration
Instructions
Biscoff crust
- Prepare a 9-inch (22 cm) springform pan: grease and line the base with parchment.
- Crush the cookies to fine crumbs. Combine with melted butter until the texture is like wet sand.
- Press the crumbs into the base of the pan until even and well packed. Refrigerate to set.
Biscoff cheesecake
- In a large bowl, beat the room-temperature cream cheese, vanilla and melted Biscoff spread until smooth, 2–3 minutes.
- Sift in the icing sugar and mix on low until combined. Set aside.
- Whip the cream to soft–medium peaks, then fold it into the cream cheese mixture.
- Mix on medium speed 1–2 minutes until the mixture begins to thicken.
Biscoff swirl
- Melt the reserved Biscoff spread until fluid.
- Pour half the filling over the chilled crust, drizzle half the melted spread and swirl with a skewer. Repeat with the remaining filling and spread.
- Refrigerate for at least 3 hours, preferably overnight, until fully set.
- Remove from the pan, and if desired press cookie pieces around the edge just before serving.
Notes
- If you don’t have a food processor, crush the cookies in a sealed bag with a rolling pin.
- The final mixture should have the consistency of whipped cream with stiff peaks; over-mixing can make it grainy.
- Layering with a swirl is optional — you can pour the whole filling over the crust and swirl with half the melted spread.
- Add cookie chunks right before serving to prevent them from going soggy in the fridge.