Bursting with cookie butter from the crust to the filling to the toppings, this no-bake Biscoff cheesecake is a perfect Summer delight with no oven time required.
It’s no secret around these parts that Biscoff is a favorite, as I have amassed more than a few delicious cookie butter recipes that range from baked cheesecake to stuffed cookies to puff pastry rolls. What we still needed, however, was a no-bake cheesecake. This glorious no-bake Biscoff cheesecake starts with a Biscoff cookie crust and is filled with a creamy no-bake Biscoff cheesecake. It is then topped with melted Biscoff, Biscoff whipped cream, and crushed Biscoff cookies. It is truly a cookie butter lover's delight, and it requires no bake time whatsoever. Let’s make it.
What you’ll need to make this no-bake Biscoff cheesecake:
Biscoff cookies
Granulated sugar
Salted butter
Cream cheese
Powdered sugar
Biscoff cookie butter
Vanilla bean paste
Heavy cream
The crust
The delightfully buttery crust is made from pure speculoos cookies, granulated sugar, and melted butter. It’s basically a cookie butter version of my tried and true Easy Oreo Crust, which is something else you definitely want in your pie/cheesecake-making repertoire.
Begin by melting the butter either in a microwave-safe container on high for 30-45 seconds or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). Crush your cookie crumbs by adding them to your food processor or by placing them in a large ziplock baggie and using a rolling pin to crush them into fine crumbs.
Into your bowl of cookie crumbs (or into your food processor), add the melted butter and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture is fully combined (about 20 seconds or so).
Press the crust into a 9” springform pan. Pop the crust pan into the freezer while you make your filling.
The filling
This creamy filling is an offshoot of my other no-bake cheesecake on this site, including my favorite, the No-Bake Vanilla Bean Cheesecake, which is a perfect blank slate for anything you could dream up to top it with. The main difference is that you are going to omit the eggs, and the cream cheese mixture will stiffen once it is refrigerated. You definitely want the cream cheese and the sugar to mix well, which is why we substitute powdered sugar for granulated sugar. I use sifted powdered sugar to ensure a smooth finish, but I recently tested it with granulated sugar and didn’t even notice a difference. So, if you don’t happen to have powdered sugar on hand, you can substitute it with granulated sugar. Just know that it might be a bit sweeter since powdered sugar has a much lighter texture, so start with ¼ cup less and go from there.
Begin by creaming the cream cheese for one to two minutes in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump-free. Add the cookie butter and vanilla and cream for another 30 seconds. Add the sifted sugar and mix until combined. Set aside while you whip the heavy cream.
Whip the heavy cream until stiff peaks form in a standing or hand mixer, about 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture, blending until no whipped cream remains unmixed and the cheesecake is lump-free. That should take about 1 to 2 minutes.
Pour the no-bake cheesecake into the prepared crust, smoothing the top with a spatula to ensure an even finish. Place the cheesecake in the refrigerator for 2 to 3 hours or overnight.
The toppings
The toppings for this cheesecake are mouthwatering. Begin by melting a full half cup of cookie butter in the microwave on high for 25 seconds or until smooth. Pour this over the chilled cheesecake and refrigerate it for 20 minutes to set.
Make the whipped cream by adding all of the ingredients to a small bowl and whipping to stiff peaks with a hand or stand mixer. Pipe or spread onto the cheesecake, sprinkle with additional crushed cookie crumbs if desired, and serve. Store any leftovers in the fridge for up to four days. It's best stored without the whipped cream, but it should hold up nicely for around 24 hours. After that, simply scrape it off if it gets too melty and enjoy.
The products
Here is one link to all of the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!), the water bath liner (in 6-inches and 9-inches, I have both and love them), the piping bags, and piping tip.
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.
The dietary substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. Eliminating the dairy also makes this recipe vegan as there are no eggs.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Stregnth and Sunshine has a recipe for a homemade vegan cookie butter that would be a great base in place of the store bought variety for those with dietary restrictions.
Though many store bought speculoos cookies are in fact vegan, Addicted to Dates has a recipe for vegan speculoos cookies if you wanted to make your own!
If you loved this no-bake biscoff cheesecake, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
No-Bake Biscoff Cheesecake
Ingredients
For the Crust:
- 8.8 Ounce Pack of Biscoff Cookies, crushed
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, melted
For the Filling:
- 24 Ounces Cream Cheese, softened to room temperature
- 1 ¾ Cup Powdered Sugar, sifted
- ½ Cup Biscoff Cookie Butter
- 1 Tablespoon Vanilla Bean Paste
- 1 Cup Heavy Cream, whipped to stiff peaks
For the Biscoff Topping:
- ½ Cup Cookie Butter, melted
For the Whipped Cream:
- ½ Cup Heavy Cream
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Cookie Butter
Instructions
- For the crust: Place all of your crust ingredients into a medium-sized bowl, and gently mix with a fork. Alternatively you can add all of the ingredients to a large food processor and process until smooth. The crust should be buttery to the touch and roughly the texture of wet sand. It should also press easily into your springform pan without flaking at all. Press the crust into your parchment lined 9-inch springform pan, and use the bottom of a glass to gently press down around the bottom and along the sides. Set the crust pan aside while you make your filling.
- For the filling: Begin by beating the cream cheese and the cookie butter together for one to two minutes in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump free. Add the sifted sugar and the vanilla bean paste. Mix until combined. Set this aside while you whip the heavy cream. Whip the heavy cream until stiff peaks form in a standing or hand mixer, about 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture, blending until no whipped cream remains unmixed, and the cheesecake is lump free. This should take about 1 to 2 minutes.Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula to ensure an even finish. Placed the cheesecake in the refrigerator for 2 to 3 hours or overnight.
- Place the cookie butter for the topping in a small microwaveable bowl and heat on high for 20-30 seconds. It should be melted and warm but not too hot as you don’t want it to melt the cheesecake top. Pour it over your chilled cheesecake and pop it back into the refrigerator while you make the whipped cream.
- For the whipped cream: To make the whipped cream, add all of your whipped cream ingredients to a small bowl and beat with a standing mixer or hand mixer for about 1 to 3 minutes, or until stiff peaks form. Spread or pipe the whipped cream onto your chilled cheesecake. It is best to only put whipped cream on the parts of the cheesecake that you plan to consume that day. Store any leftovers in the refrigerator for up to four days without the whipped cream topping. Enjoy!
Leave a Comment