No Bake Biscoff Cheesecake

Slice of biscoff cheesecake on a scalloped plate.

This no bake Biscoff cheesecake is a rich and creamy dessert made with a buttery graham cracker crust, smooth cookie butter filling, and topped with whipped topping and Biscoff cookies. It’s an easy, make-ahead dessert perfect for holidays, parties, or anytime you want a no-bake treat.

Course Dessert

Cuisine American

Prep Time 20

Chill Time 6

Total Time 6 20

Servings Slices

Calories 393kcal

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.

Nutrition