Biscoff cookies bring such a cozy flavor to dessert, with their caramel sweetness and warm spice. This no-bake cheesecake carries that flavor through every layer—from the buttery cookie crust to the creamy filling and glossy cookie butter topping. Finished with whole cookies and a sprinkle of crumbs, it’s a beautiful dessert to make ahead for a gathering.

Recipe

No-Bake Biscoff Cheesecake

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This no-bake cheesecake carries that flavor through every layer—from the buttery cookie crust to the creamy filling and glossy cookie butter topping. Finished with whole cookies and a sprinkle of crumbs, it’s a beautiful dessert to make ahead for a gathering.

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Ingredients

Biscoff Cookie Crust

2 packages Biscoff cookies, 8.8 ounces each
1/2 cup melted butter

Cheesecake Filling

16 ounces cream cheese, softened to room temperature
3/4 of a container Biscoff cookie butter, reserving the remaining 1/4 for topping
1/3 cup powdered sugar
2 cups cold heavy whipping cream

Topping

Reserved Biscoff cookie butter
6 reserved Biscoff cookies, for decorating and crumbling

Instructions

Prepare the crust.
Set aside 6 Biscoff cookies for decorating. Place the remaining cookies in a food processor and pulse until finely ground. Alternatively, crush them in a sealed zip-top bag with a rolling pin.
Combine the cookie crumbs and melted butter, mixing with a fork until evenly coated.
Press the mixture firmly into the bottom and up the sides of an 8–9-inch springform pan. Use the flat bottom of a measuring cup to pack the crust tightly. Refrigerate while preparing the filling.
Whip the cream.
In a large bowl, whip the cold heavy cream until stiff peaks form. Set aside.
Prepare the Biscoff filling.
In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add 3/4 of the container of Biscoff cookie butter and mix until fully combined.
Gently fold the whipped cream into the cream cheese mixture in batches, just until no streaks remain.
Fill and refrigerate.
Spread the filling evenly over the chilled Biscoff crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
Add the cookie butter topping.
Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave in 10–15-second intervals, stirring between each, until just pourable.
Let it cool until barely warm, then gently spread over the chilled cheesecake. Return to the refrigerator for 15–30 minutes to allow the topping to firm up.
Decorate and serve.
Carefully release the cheesecake from the springform pan. Decorate with some of the reserved cookies and crumble the remaining cookies around the edges. Slice and serve chilled.

Connie’s notes

Use full-fat block cream cheese. It gives the filling a richer texture and helps it hold its shape.
Soften the cream cheese completely. This makes it easier to achieve a smooth filling without lumps.
Keep the heavy cream cold. Whip it until the peaks hold their shape, then fold it gently into the filling to preserve the air.
Check your cookie butter container size. This recipe uses 3/4 for the filling and 1/4 for the topping. Use the same size container each time for consistent results.
Give it time to set. A 2–3-hour chill may leave the center too soft for clean slices. Overnight is best.
Avoid a hot topping. The melted cookie butter should be barely warm before it touches the cheesecake.
Decorate close to serving. The cookies will stay crunchier when added at the last minute.
Use a warm, clean knife. Wipe the blade between cuts for neat slices.
Store covered in the refrigerator for up to 4 days.