No Bake Biscoff Cheesecake
No Bake Biscoff Cheesecake is the ultimate creamy, indulgent dessert packed with rich cookie butter flavor in every bite. With a buttery graham cracker crust and a smooth, velvety filling, this no-bake treat sets beautifully in the freezer for clean slices and a bakery-style finish.
We love how simple this recipe is while still feeling like a show-stopping dessert. It’s one of those recipes we turn to when we want something impressive without turning on the oven. The combination of creamy cheesecake and that warm spiced cookie butter flavor is always a hit.
If you’re into easy desserts like this, you might also enjoy our Biscoff Cupcakes, Mini Biscoff Cheesecakes, or No Bake Banana Pudding Cheesecake.
Table of contents
Why You’ll Love This Recipe
- No Baking Required: Perfect for when you want a homemade dessert without using the oven.
- Smooth, Creamy Texture: The filling is rich, velvety, and melts in your mouth.
- Packed With Flavor: Every bite is loaded with that signature cookie butter taste.
- Perfect Make-Ahead Dessert: Great for parties, holidays, or prepping in advance.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses a simple graham cracker crust made with melted butter for that classic base. The filling combines softened cream cheese, Biscoff cookie butter, sour cream, powdered sugar, and vanilla extract to create a rich and creamy texture. The topping takes it over the top with melted cookie butter, fluffy whipped topping, and crunchy Biscoff cookies for garnish.
Variations
- Cookie Crust Swap: Use crushed Biscoff cookies instead of graham crackers for extra flavor.
- Add Crunch Inside: Fold crushed cookies into the filling for texture.
- Chocolate Drizzle: Add melted chocolate on top for a richer dessert.
- Mini Cheesecakes: Make individual portions in cups or jars for easy serving.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix graham cracker crumbs with melted butter and press into a pan to form the crust. Freeze until firm.
- Beat cream cheese until smooth, then mix in cookie butter, sour cream, powdered sugar, and vanilla.
- Spread the filling evenly over the chilled crust. Freeze for 4–6 hours until fully set.
- Let sit briefly, then top with melted cookie butter, whipped topping, and cookies.
Expert Tips
- Make sure the cream cheese is fully softened to avoid lumps.
- Freeze the cheesecake long enough so it slices cleanly.
- Warm the cookie butter slightly for easy drizzling.
- Use a sharp knife and wipe between cuts for neat slices.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but freezing helps it set more firmly and makes slicing easier. If refrigerating, allow extra time to set.
It can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Absolutely! Just make sure it’s stabilized so it holds its shape.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
No Bake Biscoff Cheesecake
Equipment
- 9 inch springform pan
- mixing bowls
- Hand or Stand Mixer
- Spatula
- Measuring Cups and Spoons
- Knife (for slicing)
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup butter melted
Filling
- 32 ounces cream cheese softened
- 1 cup Biscoff cookie butter
- ½ cup sour cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- ½ cup Biscoff cookie butter melted
- 1 cup whipped topping such as Cool Whip
- Biscoff cookies for decorating
Instructions
- In a bowl, combine the graham cracker crumbs and melted butter until evenly mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Place the crust in the freezer while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the Biscoff cookie butter, sour cream, powdered sugar, and vanilla extract.
- Beat until fully combined and smooth, scraping down the sides of the bowl as needed.
- Spread the filling evenly over the chilled crust and smooth the top with a spatula.
- Freeze for 4–6 hours, or until fully set and firm.
- Remove the cheesecake from the freezer and let it sit for 10–15 minutes.
- Drizzle the melted Biscoff cookie butter over the top.
- Pipe or spoon whipped topping in swirls over the cheesecake.
- Decorate with Biscoff cookies.
- Slice with a sharp knife, wiping the blade clean between cuts, and serve slightly softened.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
