No-Bake Biscoff Cheesecake

I’m not sure who to thank for starting the Biscoff cookie trend in the United States, but I’ll thank recipe creator Alex Bala for continuing it with her no-bake Biscoff cheesecake. This cheesecake is a testament to Alex’s ability to transform simple ingredients into showstopping delights. If you’ve tried and loved this layered Biscoff cake and these no-bake cookie butter blossoms, then this cheesecake is right up your alley.

Forget the graham crackers. To begin this cheesecake recipe, you’ll need a few stacks of Biscoff cookies to make the crust. If you’re unfamiliar, Biscoff cookies (commonly referred to as speculoos) are a type of Belgian spice cookie with notes of sweet caramel, brown sugar, cinnamon, nutmeg, cloves and ginger. Ground up, the cookies become the crust for this cheesecake or they can become cookie butter, which you’ll also need for this recipe. Cookie butter is beaten into the batter, then spread generously over the top once the cheesecake sets.

Decorated with rosettes of whipped cream and a few more crunchy cookies, this no-bake Biscoff cheesecake will have cookie butter loyalists and newbies swooning over its creamy texture and rich caramel flavor.

Ingredients for No-Bake Biscoff Cheesecake

• Biscoff cookies: While Lotus Biscoff cookies are among the most famous speculoos brands in the United States, you can use any brand you prefer for this cheesecake. You can also make your own Dutch speculaas.
• Butter: Melted butter acts as a binding agent once it cools to hold the delectable cookie crust together.
• Cream cheese: You can’t have a rich and creamy cheesecake without cream cheese. It gives the dessert stability and its signature tangy flavor.
• Mascarpone: Mascarpone cheese creates a light, fluffy cheesecake that isn’t overly dense.
• Biscoff creamy cookie spread: Typically found next to peanut butter and Nutella at the supermarket, a generous amount of cookie butter adds even more Biscoff goodness to the cheesecake. You can make cookie butter from scratch too.
• Heavy whipping cream: Heavy cream is beaten into the filling to add further richness and airiness to this no-bake Biscoff cheesecake.
• Vanilla extract: A splash of high-quality vanilla extract adds depth and complements the caramel and spice flavors from the speculoos cookies.
• Decoration: Don’t forget to finish your masterpiece with rosettes of whipped cream and a few extra Biscoff cookies on top.

Directions

Step 1: Make the Biscoff cookie crust

In a small bowl, mix the cookie crumbs and butter. Press onto the bottom and up 1 inch along the sides of an ungreased 9-inch springform pan. Freeze for 30 minutes.

Step 2: Prepare the filling

In a large bowl, beat the cream cheese, mascarpone and 1/2 cup Biscoff spread until smooth. Gradually add cream and vanilla; beat until stiff peaks form.

Step 3: Assemble and chill to set

Transfer half to the prepared crust. Layer with 10 to 12 Biscoff cookies until filling is covered (breaking cookies as needed). Top with the remaining filling. Freeze for one hour or refrigerate, covered, overnight.

Step 4: Top with cookie butter

With a knife, loosen the sides of the cheesecake from the pan and remove the rim. Microwave the remaining 3/4 cup Biscoff spread until thin, about 45 seconds. Pour over cheesecake and smooth as needed with an offset spatula. Let stand 10 minutes.

Step 5: Decorate and serve

Serve the cheesecake with whipped cream and additional Biscoff cookies.

No-Bake Biscoff Cheesecake Variations

• Add chocolate: White, milk, dark and semisweet chocolate all pair like a dream with Biscoff cookies. Add a swirl of chocolate ganache to the cheesecake or drizzle it on top for a decadent finish.
• Go bananas: Take note from this banana Fosters pie and add sliced bananas instead of extra cookies to the center of this no-bake Biscoff cheesecake.
• Top with toasted marshmallow: Marshmallow pairs well with speculoos cookies. Pipe or spread marshmallow creme on top of the cheesecake before serving, then toast to perfection with a kitchen torch.

How to Store No-Bake Biscoff Cheesecake

To store no-bake Biscoff cheesecake, tightly cover it or store it in an airtight cake carrier and refrigerate it for up to four days.

Can you freeze no-bake Biscoff cheesecake?

You can absolutely freeze no-bake Biscoff cheesecake. Like other favorite freezer-friendly no-bake desserts, it’s perfect for making ahead or stashing leftovers for future enjoyment. To freeze a cheesecake, wrap it tightly in storage wrap, then wrap it in a layer or two of heavy-duty aluminum foil. Freeze it for up to three months. To enjoy, thaw overnight in the refrigerator until softened.

No-Bake Biscoff Cheesecake Tips

What if my cheesecake doesn’t set?

If your no-bake Biscoff cheesecake is soft or soupy, you probably didn’t chill it long enough (it’s a common cheesecake mistake). Simply return it to the refrigerator or freezer to let the filling set further. If the filling is still too soft, you may have added too much liquid or not enough cream cheese.

Can I use low-fat cream cheese or half-and-half in a no-bake cheesecake?

It can be tempting to replace regular cream cheese with low-fat cream cheese (Neufchâtel) or to use half-and-half instead of heavy cream to cut fat and calories. While you can make these substitutions in some recipes easily, cheesecakes (especially no-bake versions) can be trickier, since they rely heavily on the fat content of cream cheese and heavy cream to stabilize the filling. Using low-fat options may result in a no-bake Biscoff cheesecake that won’t set properly, so tread carefully if you decide to experiment.

Can I bake this cheesecake?

This is not a baked cheesecake. If you’d like to make a more traditional cheesecake baked with eggs, try this Biscoff cheesecake recipe.

Watch How to Make Alex Bala’s No-Bake Biscoff Cheesecake

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