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–+ servings
Slice of homemade no bake Biscoff cheesecake with cookie crust, creamy layered filling, Biscoff drizzle, whipped cream, and cookie crumbles on top. Served on a plate with crumbs and sauce around it.

No Bake Biscoff Cheesecake

A creamy, No Bake Biscoff Cheesecake with a rich cookie butter flavor, smooth filling, and a cookie crust that requires no oven time. Perfect for parties, special occasions, or an easy weeknight treat.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: 3 ingredient Biscoff cheesecake, 3 ingredient Biscoff cheesecake no bake, Biscoff cheesecake recipe, No Bake Biscoff Cheesecake, No bake biscoff cheesecake philadelphia, No bake biscoff cheesecake with cool whip, No bake biscoff cheesecake with sour cream, No bake biscoff cheesecake without gelatin
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 11 slices
Calories: 430kcal
Cost: $13

Equipment

  • 1 9-inch springform pan (For shaping and serving the cheesecake)
  • 1 Electric mixer (For mixing cream cheese and whipping cream)
  • 1 Food processor (Or use a rolling pin to crush cookies)
  • 2–3 Mixing bowls (For crust, filling, and whipped cream)
  • 1 Rubber spatula (For folding whipped cream and smoothing top)
  • 1 set Measuring cups and spoons (For accurate measurement)

Ingredients

Crust:

  • 200 g Biscoff cookies - About 1 sleeve
  • 75 g Unsalted butter - Melted
  • 1 tablespoon Biscoff spread - Mix into the crust
  • 1 pinch Salt - Enhances flavor

Filling:

  • 500 g Cream cheese - Room temperature
  • 200 g Biscoff spread - Warmed slightly
  • 100 g Powdered sugar - Sifted
  • 240 ml Heavy whipping cream - Whip to soft peaks
  • 1 teaspoon Vanilla extract - Optional but recommended
  • 1 teaspoon Gelatin - Optional, bloom if using

Topping (optional):

  • 4–5 Biscoff cookies - Crushed for topping
  • 2 tablespoon Biscoff spread - For drizzling
  • To taste Whipped cream - Optional, for garnish

Instructions

  • Crush cookies, mix with butter and Biscoff spread, press into pan.
    Melted butter being poured into a bowl of crushed Biscoff cookies, captured up close with a warm, natural light for a homemade look.
  • Beat cream cheese, add Biscoff spread and powdered sugar.
    Thick, creamy Biscoff cheesecake filling being whipped in a glass bowl with a hand mixer. The smooth, caramel-colored mixture forms soft peaks, lit naturally on a clean white counter.
  • Whip cream, fold into Biscoff mixture gently.
  • Pour filling over crust, smooth top, add crushed cookies.
    Homemade no-bake Biscoff cheesecake in a round pan, topped with smooth Biscoff spread and a ring of crushed Biscoff cookies around the edge. Set on a white surface with a few scattered crumbs for a real, rustic look.
  • Refrigerate, slice with clean knife, and drizzle with extra Biscoff.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 125g | Calories: 430kcal | Carbohydrates: 34g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 160mg | Potassium: 110mg | Fiber: 1g | Sugar: 22g | Vitamin A: 950IU | Vitamin C: 0.5mg | Calcium: 60mg | Iron: 1.2mg