This easy No Bake Biscoff Cheesecake will delight Biscoff lovers! An amazingly creamy no bake cheesecake made with Biscoff cookies and cookie spread.
AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS, THIS WILL NOT CHANGE YOUR PRICE BUT WILL SHARE SOME COMMISSION WITH OUR FAMILY.
Do you love Biscoff cookies? or just cookie butter in general? you will LOVE this creamy, decadent, and full of cookie butter no bake Biscoff cheesecake!
This is the only time you will hear me say, thank you Tiktok! This viral Tiktok cheesecake has made its way into my algorithm and I couldn’t be happier! I automatically knew i had to re-create it! MY version of Biscoff cheesecake is slightly different than the rest! I use caramel with the biscoff for the topping, it makes the most irresistible combination!
No bake Biscoff Cheesecake is such a simple yet delicious recipe to prepare for different occasions. If you love cookie butter, you are going to love this easy cheesecake.
EASY NO BAKE BISCOFF CHEESECAKE
I will be honest, when I saw this cheesecake on TikTok, I didn’t know how good it was. When I took my first bite I was blown away…I was shocked how good cookie butter is! I have never tried cookie butter prior to making this cheesecake. I am glad it made its way into my life.
It is, hands down, one of the easiest and most delicious desserts you will ever make with a creamy almost mousse-like texture.
WHAT IS BISCOFF ?
Lotus Biscoff spread is impossible to resist cookie spread made from the famous Lotus Biscoff biscuits (traditional crispy with spiced Speculoos cookies).
It is super creamy and has a smooth texture with a distinct caramel / cinnamon taste. Some people like to spread it on toast… I just need a spoon and some alone time with the jar. You can buy both Lotus Biscoff cookies and Biscoff cookie butter on Amazon.
You can also use speculoos butter (Trader Joe’s or Walmart)
So what is speculoos butter?
Speculoos, as they are called in Belguim are ginger spiced shortcrust cookies that are traditionally made and eaten around Christmas day. The origin of the word is not certain, but some say that “speculoos” comes from the word “specerij,” which means “spice” in Dutch. Others credit the Latin word “speculum,” pertaining to the wooden mold used for the cookies. Read amazing information about this cookie here
HERE’S WHAT YOU WILL NEED
- 9 inch springform pan
- small saucepan
- food processor/blender
- spatula for mixing
- measuring cups
recipe
- 24 oz of softened cream cheese (3 packs)
- 3 tablespoons of melted butter
- 1 1/2 cups cold full fat heavy cream
- 1 1/2 cup powdered sugar
- 14 oz speculoos cookie butter or Biscoff spread ( 1 jar)
- 1/3 cup caramel bits
- 1/4 cup milk
- 8 oz of biscoff cookies
How to make No bake Biscoff cheesecake
First, start with crushing the Biscoff cookies to make the bottom layer of your cheesecake. You can do that by either using a blender, food processor, or you can add the cookies into a Ziploc bag then using a rolling pin crush the cookies. (reserve 1/3 cup of crushed biscoff cookies for the top)
Leave 1 cookie whole, you will use this at the end to place on top of the cheesecake.
To the crushed cookies add 3 table spoons melted butter. Mix well.
Next, add the crushed Biscoff cookies to the bottom of a 9 inch springform pan. Press down the crumbled cookie on the bottom of the form.
Place the springform with the cookie base into the freezer, let it chill until you make the filling.
To a large bowl, add 3 blocks of room temperature cream cheese. Using either a hand mixer or a kitchen aid mixer. Beat the cream cheese on high until it is smooth with no clumps visible, mix for about 5 minutes.
You really want the cream cheese to be smooth. This will result in a silkier cheesecake!
To the cream cheese add 9oz of speculoos or biscoff spread, mix on medium speed for 2 minutes to combine. Make sure to scrape the sides with a rubber spatula to insure everything is incorporated.
Once the cream cheese and the cookie butter are combined, mix in 1 1/2 cup of powdered sugar. ( mix it in with the spatula before mixing it with the mixer so the sugar doesn’t fly all over your kitchen)
Add 1 1/2 cups of cold heavy cream to the cream cheese and the cookie butter. Start mixing it in with a mixer on a low speed, then gradually increase the speed to medium high for 2 minutes.
The cream will thicken as you mix it in.
Take the springform with the crust out of the freezer. Pour the cream cheese filling into the springform pan.
Chill over night
Place the cheesecake in the fridge to set for at least 8 hours or best is over night.
once the no bake Biscoff cheesecake has set, its time to make the caramel cookie butter sauce for the top!
To make the caramel Biscoff/ speculoos topping, to a small saucepan add 1/3 cup of caramel bits, 1/4 cup milk and the rest of the cookie butter. Place it on the stove and turn it to a low heat.
Constantly mix it to prevent any burning, also make sure not to turn the heat up. This will take about 3-5 minute’s. It will be smooth and creamy.
Let the caramel cookie butter sauce cool before pouring it over the cheesecake. Once the sauce is cooled, pour the caramel over the cheesecake (while its still in the springform)
Using a spoon smooth out the caramel topping all over the top of the cheesecake.
Lastly, use the reserved crushed Lotus Biscoff cookies and sprinkle it on the parameter of the springform.
Place one whole Biscoff cookie in the center of the cheesecake. Place in the fridge so the caramel cookie butter topping sets. Cool it for at least an hour.
Best served cold, Enjoy!
No bake Biscoff cheesecake
Equipment
- 9 inch springform pan
- 9 inch springform pan
- food processor/blender
- spatula for mixing
- measuring cups
Ingredients
- 24 oz softened cream cheese (3 packs)
- 3 tbl melted butter
- 1 1/2 cups cold full fat heavy cream
- 1 1/2 cup powdered sugar
- 14 oz speculoos cookie butter or Biscoff spread ( 1 jar)
- 1/3 cup caramel bits
- 1/4 cup milk
- 8 oz Biscoff cookies
Instructions
- First, start with crushing the Biscoff cookies to make the bottom layer of your cheesecake. You can do that by either using a blender, food processor, or you can add the cookies into a Ziploc bag then using a rolling pin crush the cookies. (reserve 1/3 cup of crushed biscoff cookies for the top)Leave 1 cookie whole, you will use this at the end to place on top of the cheesecake.
- To the crushed cookies add 3 table spoons melted butter. Mix well.
- Next, add the crushed Biscoff cookies to the bottom of a 9 inch springform pan. Press down the crumbled cookie on the bottom of the form.
- Place the springform with the cookie base into the freezer, let it chill until you make the filling.
- To a large bowl, add 3 blocks of room temperature cream cheese. Using either a hand mixer or a kitchen aid mixer. Beat the cream cheese on high until it is smooth with no clumps visible, mix for about 5 minutes.You really want the cream cheese to be smooth. This will result in a silkier cheesecake!
- To the cream cheese add 9oz of speculoos or biscoff spread, mix on medium speed for 2 minutes to combine. Make sure to scrape the sides with a rubber spatula to insure everything is incorporated.
- Once the cream cheese and the cookie butter are combined, mix in 1 1/2 cup of powdered sugar. ( mix it in with the spatula before mixing it with the mixer so the sugar doesn’t fly all over your kitchen)
- Add 1 1/2 cups of cold heavy cream to the cream cheese and the cookie butter. Start mixing it in with a mixer on a low speed, then gradually increase the speed to medium high for 2 minutes.The cream will thicken as you mix it in.
- Take the springform with the crust out of the freezer. Pour the cream cheese filling into the springform pan. Place the cheesecake in the fridge to set for at least 8 hours or best is over night.
- once the no bake Biscoff cheesecake has set, its time to make the caramel cookie butter sauce for the top!
- To make the caramel Biscoff/ speculoos topping, to a small saucepan add 1/3 cup of caramel bits, 1/4 cup milk and the rest of the cookie butter. Place it on the stove and turn it to a low heat.
- Constantly mix it to prevent any burning, also make sure not to turn the heat up. This will take about 3-5 minute’s. It will be smooth and creamy.
- Let the caramel cookie butter sauce cool before pouring it over the cheesecake. Once the sauce is cooled, pour the caramel over the cheesecake (while its still in the springform)Using a spoon smooth out the caramel topping all over the top of the cheesecake.
- Lastly, use the reserved crushed Lotus Biscoff cookies and sprinkle it on the parameter of the springform.
- Place one whole Biscoff cookie in the center of the cheesecake. Place in the fridge so the caramel cookie butter topping sets. Cool it for at least an hour.
- Best served cold, Enjoy!
Save it for later!
Reader Interactions