No-Bake Biscoff Cheesecake Recipe

With crushed Biscoff cookies in the crust and Biscoff spread folded into the filling, these no-bake Biscoff cheesecakes are a smooth, creamy dessert infused with caramel and warm cinnamon spice.

I’m not much of a traveler—busy airports and tight spaces make me anxious. There’s one small pleasure that always helps: that little packet of Biscoff cookies you get on certain flights. The crisp, caramel-spiced cookies are comforting and oddly distracting, and during one of those flights I had the idea for these easy no-bake Biscoff cheesecakes.

These individual cheesecakes are simple to assemble and don’t require an oven. The combination of cookie crumbs, cookie butter, and cream cheese creates a luscious dessert that’s quick to make and elegant enough for guests.

What is Biscoff?

Biscoff refers to a brand of speculoos cookies and a creamy spread made from those cookies—often called cookie butter. Speculoos cookies originated in Belgium and are now popular across Europe and North America. They have a deep, caramel-like flavor accented with cinnamon and other warm spices, which makes them ideal for dessert recipes.

If you can’t find the brand name, look for speculoos or windmill cookies and cookie butter from store brands—many of them are very similar and work well in this recipe.

How to make no-bake Biscoff cheesecakes

These no-bake cheesecakes are perfect when you want a decadent dessert without turning on the oven. They are refreshing in warm weather yet filled with cozy spice notes that suit cooler months. The recipe produces individual servings, which are great for portion control and presentation.

Ingredients you’ll need

This recipe uses just a few pantry-friendly items. You will need:

• 12 Biscoff cookies, crushed into crumbs (about 1 cup)
• 2 tablespoons unsalted butter, melted
• 8 ounces (1 block) cream cheese, softened
• 2/3 cup Biscoff spread (cookie butter)
• 1 teaspoon pure vanilla extract
• 8 ounces thawed whipped topping (or stabilized whipped cream if you prefer)

The cookie crumbs mixed with melted butter form a quick, flavorful crust. If you use a generic speculoos cookie, measure about 1 cup of crumbs. Make sure your cream cheese is at room temperature before you begin; softened cream cheese blends smoothly with the Biscoff spread for a silky filling.

Making the cheesecakes

I like serving these in 6-ounce glass dessert dishes for generous individual portions (you’ll get six servings). If you prefer smaller portions, 4-ounce dishes will yield more servings.

To make the crust, combine the cookie crumbs and melted butter. Divide the mixture among the serving dishes and press it into the bottoms to form an even layer.

For the filling, beat the softened cream cheese and Biscoff spread together until smooth and creamy, about three minutes. Add the vanilla and mix to combine. Gently fold in the thawed whipped topping with a spatula until the mixture is even and streak-free.

Spoon or pipe the filling over the prepared crusts. Cover and refrigerate for at least 2 hours to set. Just before serving, top with extra whipped topping or homemade whipped cream and a cookie or cookie crumbs for garnish.

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