Easy Biscoff Cookie Butter Cheesecake (No-Bake Recipe)
This No-Bake Biscoff Cookie Butter Cheesecake is a rich, creamy dessert with a buttery Biscoff cookie crust, a creamy cookie butter filling, and a smooth cookie butter topping. Garnished with whole Biscoff Cookies (for more crunch!), it’s an easy, crowd-pleasing treat that’s perfect for holidays, special occasions, or make-ahead entertaining – no oven required!
Cookie Butter Cheesecake
So friends – here’s the deal. I can’t have cookie butter in my house. It’s dangerous. I could easily sit and eat a whole jar with a spoon and not miss a beat.
Also, cheesecake is one of my top favorite desserts. So putting them together in this Cookie Butter Cheesecake is a recipe for disaster. At least for my pant size, that is. But for my taste buds? It’s a total smash hit!
This no bake dessert won’t need an oven or a water bath or any other complicated techniques to get a perfectly delicious and creamy No-Bake Biscoff Cheesecake.
I dare you to try and stop at just a single bite!
Love cookie butter? You’ll also love these Biscoff Cheesecake Bars.
Why You’ll Love this No-Bake Biscoff Cheesecake
- Perfect Make-Ahead Dessert – this cookie butter cheesecake recipe is perfect for events where you want to make something ahead of time. Bring it to a potluck or holiday party and you’ll be everybody’s favorite guest.
- Next Level Pretty – if a dessert can be pretty, this No-Bake Cookie Butter Cheesecake is gorgeous! The whole Biscoff cookies around the edges plus the glossy cookie butter topping makes it a show-stopper dessert that will impress everyone!
- No Oven Needed – as previously mentioned, you don’t need an ovent to make this easy homemade cheesecake and that’s always a perk during busy holiday baking or warmer weather.
What is Cookie Butter?
Cookie butter is a sweet, creamy spread (much like peanut butter), that is made from crushed speculoos cookies. Your next question might be, “What are speculoos cookies?”
Speculoos cookies are a spiced shortbread-type cookie that are crisp and caramelized. Biscoff is the original brand and the most popular brand.
So… cookie butter is the same Biscoff cookie butter. And Biscoff Cookies are a brand name of the more generic term, speculoos cookies. It’s like calling OREO cookies “sandwich cookies.” Biscoff cookies are “speculoos cookies”. And cookie butter is crushed Biscoff cookies (or speculoos cookies).
Need one more confusing detail? Lotus cookies are the same thing as Biscoff cookies or Lotus Biscoff Cookies. Biscoff cookies are made by Lotus Bakeries, a Belgian company – the original maker of speculoos cookies. So this might also be called a Lotus Cheesecake or Lotus Biscoff Cheesecake (but that’s not nearly as appealing as a Biscoff Cookie Cheesecake.
Are you good and confused now? Maybe? Haha. Either way – let’s get to the recipe!
Biscoff Cookies & Cookie Butter
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Tools Needed
- Food processor (or a zip-top bag and a rolling pin) – to crush the cookies
- Microwave-safe bowl
- 8-inch springform pan
- Mixing bowl
- Electric hand mixer
- Spatula
Ingredients
This no-bake cheesecake recipe has common cheesecake ingredients that can be found at any local grocery store.
Crust
- Crushed Biscoff Cookies
- Butter, melted. Salted or unsalted butter is fine for this – whichever ryou keep on hand.
- Whole Biscoff Cookies for the sides of the cheesecake
Cheesecake Filling
- Cream Cheese, at room temperature. Use full-fat cream cheese for the best texture and flavor.
- Sugar
- Biscoff Spread (cookie butter)
- Heavy Cream
Topping
- Cookie Butter
- Extra Biscoff Cookies, for garnish
Find the full recipe with ingredient measurements in the recipe card below.
Substitutions
- Biscoff Cookies – while it won’t be the same, you can swap the cookies in the crust for graham crackers or gingersnaps.
- Cookie Butter – Try Nutella, peanut butter, or chocolate spread for a different flavor. Any of those would still be delicous.
- Heavy Cream – In a pinch, use whipped topping (like Cool Whip) in place of heavy cream and sugar for a quicker, no whip version.
- Cream Cheese – Neufchâtel cheese (⅓ less fat) can be used in place of full-fat cream cheese but it will change the texture to be much softer and slightly change the flavor.
How to Make Biscoff Cheesecake
Cookie butter lovers will go crazy for this Biscoff no-bake cheesecake!
- Place the cookies in a food processor and pulse until you get fine crumbs.
- Mix the melted butter into the Biscoff cookie crumbs until well combined.
- Using an 8-inch springform pan, press the Biscoff cookie crust into the bottom of the pan and slightly up the sides. I like to use a glass with straight sides to do this. The bottom of a large spoon also works well for this.
- Line the inside edge of the pan with whole Biscoff cookies, standing upright with the bottom of the cookies toward the inside of the cheesecake.
- To make the cheesecake batter, add the cream cheese, sugar, and cookie butter to a large mixing bowl. Beat on medium speed, wiping down the sides of the bowl as needed, until smooth but do not overbeat or you’ll get too much air in the cream cheese mixture. The creamy texture can have too much air.
- Add the heavy cream and whip until light and fluffy and fully combined.
- Pour the creamy cheesecake filling over the buttery crust and smooth the top with an offset spatula to create an even layer.
- Microwave 1/2 cup of Cookie Butter for 30-45 seconds until melted, then pour it over the cheesecake and spread evenly. You want this to be warm and melted, but not hot enough to melt the creamy Biscoff cheesecake filling.
- Refrigerate for at least 6 hours, or freeze for 4 hours, until set.
- This is optional, but I like to serve each slice of cheesecake with whipped cream, a biscoff cookie and another drizzle of the melted cookie butter over the top of the cheesecake.
- Enjoy!
Variations
Chocolate Swirl – Drizzle melted chocolate or Nutella over the top before chilling for a beautiful marbled cheesecake.
Mini Cheesecakes – Use cupcake liners in a muffin tin to create individual mini cheesecakes perfect for parties or gifts.
Layered Parfaits – much like my Cheesecake Cups, you can layer the creushed cookies and cheesecake filling in small jars or glasses for small, layered desserts that feel fancy.
Crunchy Topping – For the true Biscoff lover, sprinkle extra crushed cookies over the top of the cheesecake or over individual slices for added texture.
Pro Tips
- For best results, use a springform pan. This makes it easy to remove the cheesecake from the pan and get clean edges. If you don’t have a springform pan, you can make this is a deep pie dish but I recommend lining the bottom of the pan with parchment paper to make it easier to take out slices.
- Be patient and let it chill completely. Chill for at least 6 hours or overnight to help the cheesecake set completely and slice cleanly.
- Keep your knife clean. Use a smooth, sharp knife and wipe it with a warm damp towel between slices to keep the slicees clean.
Storage Directions
This easy Biscoff Cheesecake recipe is good in the refrigerator for up to 5 days. Keep it in the springform pan covered tightly with plastic wrap or place it in an airtight container to prevent it from drying out.
It can also be frozen for up to one month. Wrap the No-bake Cookie Butter Cheesecake (the entire cheesecake or individual slices) in plastic wrap, then in aluminum foil and place in a freezer-safe container. Thaw in the fridge overnight before serving.
Please note: If you’re going to freeze the cheesecake, save the garnishes after thawing.
More Delicious Recipes
I have another Biscoff dessert recipe (or two) below plus some other popular dessert recipes!
- How to Make Homemade Vanilla Extract
- Biscoff Cheesecake Bars
- Chocolate Biscoff Stuffed Cookies
- Strawberry Cheesecake Pancakes
- Easy Churro Cheesecake Bars
Easy Biscoff Cookie Butter Cheesecake (No-Bake Recipe)
- Total Time: 6 hours 20 minutes
- Yield: 8 1x
Description
This No-Bake Biscoff Cookie Butter Cheesecake is a rich, creamy dessert with a buttery Biscoff cookie crust, a creamy cookie butter filling, and a smooth cookie butter topping. Garnished with whole Biscoff Cookies (for more crunch!), it’s an easy, crowd-pleasing treat that’s perfect for holidays, special occasions, or make-ahead entertaining – no oven required!
Ingredients
Crust
- 1 1/2 cups biscoff cookie crumbs
- 1/3 cup butter (melted)
- 18–20 Biscoff cookies for the sides
Cheesecake Batter
- 4 (8 ounce blocks) cream cheese, softened to room temperature
- 4 tablespoons sugar
- 1 1/2 cup biscoff spread (cookie butter)
- 2 cups heavy cream
Topping
- 1/2 cup cookie butter
- More cookies for garnish
Instructions
- Place the cookies in a food processor and pulse until you get fine crumbs.
- Mix the melted butter into the Biscoff cookie crumbs until well combined.
- Using an 8-inch springform pan, press the mixture into the bottom of the pan and slightly up the sides. I like to use a glass with straight sides to do this. The bottom of a large spoon also works well for this.
- Line the inside edge of the pan with whole Biscoff cookies, standing upright with the bottom of the cookies toward the inside of the cheesecake.
- To make the cheesecake batter, add the cream cheese, sugar, and cookie butter to a large mixing bowl. Beat on medium speed, wiping down the sides of the bowl as needed, until smooth but do not overbeat or you’ll get too much air in the cream cheese mixture. The creamy texture can have too much air.
- Add the heavy cream and whip until light and fluffy and fully combined.
- Pour the creamy cheesecake filling over the buttery crust and smooth the top with an offset spatula to create an even layer.
- Microwave 1/2 cup of Cookie Butter for 30-45 seconds until melted, then pour it over the cheesecake and spread evenly. You want this to be warm and melted, but not hot enough to melt the creamy Biscoff cheesecake filling.
- Refrigerate for at least 6 hours, or freeze for 4 hours, until set.
- This is optional, but I like to serve each slice of cheesecake with whipped cream, a biscoff cookie and another drizzle of the melted cookie butter over the top of the cheesecake.
- Enjoy!
Notes
- For best results, use a springform pan. This makes it easy to remove the cheesecake from the pan and get clean edges. If you don’t have a springform pan, you can make this is a deep pie dish but I recommend lining the bottom of the pan with parchment paper to make it easier to take out slices.
- Be patient and let it chill completely. Chill for at least 6 hours or overnight to help the cheesecake set completely and slice cleanly.
- Keep your knife clean. Use a smooth, sharp knife and wipe it with a warm damp towel between slices to keep the slicees clean.
- Prep Time: 20
- Chill Time: 6 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
