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Fans of Biscoff cookies will love this creamy Biscoff Cheesecake! It’s the perfect addition to any holiday or celebration dessert table.
Biscoff Cheesecake is a no-bake cookie butter cheesecake – a fun new way to enjoy the flavor of Biscoff cookies! The slightly spiced cookie is the star of this dessert with a crushed cookie crust, a fluffy, creamy cookie butter filling, and a drizzle of melted cookie butter.Pin this recipe for later!
Table of Contents
Why You’ll Love This Recipe
- No Bake – Let’s face it, making a baked New York Cheesecake can be hard! But with a cream cheese based filling, this simple Biscoff Cheesecake recipe is so easy!
- Creamy and Decadent – The cheesecake filling is so rich and positively dreamy!
- Easy – This Cookie Butter Cheesecake is so good and doesn’t require any baking or crazy ingredients. The hardest part is waiting for the filling to chill and set so you can dig in!
- Holiday Ready – If you are looking for an extra special, unexpected holiday dessert, this is it.
All of the ingredients should be softened to room temperature for easy mixing. Once the filling is poured into the crust
- Biscoff Cookies – Also known as Lotus cookies or biscuits, these buttery spiced cookies are crisp and delicious, with a caramel flavor and a unique blend of warm spices. If you can’t find them at your grocery store, Target, and Costco usually have them.
- Cream Cheese – Really important to use a full-fat brick of cream cheese. It’s really the base of the cheesecake and the fat is necessary to create that ultra creamy and indulgent filling.
- Biscoff Cookie Butter – This creamy spread is a great alternative to nut butter because it has the same texture but is still nut-free. You can also find this at Target.
- Cool Whip – Be sure to thaw this first by leaving it out on the counter to thaw for about an hour. You can choose to make your own whipped cream as an alternative; there are instructions in the recipe notes.
- Additional Ingredients – Butter, sugar, salt, and vanilla extract.
How To Make Biscoff Cheesecake
This Biscoff Cookie Cheesecake takes under 30 minutes to prep before a chill in the fridge.
See recipe card below for ingredient quantities and full instructions.
Crush Cookies. Crush up the Biscoff cookies into a fine crumb in a food processor or a Ziplock bag.
Make Crust. Mix the crumbs with melted butter and press into the bottom of a 9-inch springform pan, coming up the edges a little bit. Pop in the fridge or freezer to chill while you make the filling.
Mix. Using a hand mixer, beat the softened cream cheese, cookie butter, sugar, salt, and vanilla in a medium bowl until smooth, then gently fold in the Cool Whip.
Refrigerate. Spread the filling over cookie crust and chill in the fridge for at least 4 hours or even overnight until firm.
Serve. When you’re ready to serve, you can run a thin knife around the edge to loosen then carefully release the spring and remove the ring. To make it presentation ready for a party I like to drizzle it with melted cookie butter or even caramel before sprinkling with crushed Biscoff cookies.
Cool Whip Substitute
To make your homemade whipped cream for this recipe, you need 1 ½ cups of heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla. Cream together the cookie butter, cream cheese, and salt, then make the whipped cream in a separate bowl.
Beat heavy cream until foamy, then add powdered sugar and vanilla. Beat until stiff peaks form, then fold gently into the cream cheese mixture.
You can find cookie butter at most grocery stores near the nut butters and jams.
Biscoff cookies are shortbread cookies that have a deep caramel flavor.
Cookie butter is great spread on graham crackers, on toast, with apple slices, or even by the spoonful!
- Storage – It can be stored in the fridge covered for up to 4 days.
- Freezing – The cheesecake can be frozen for up to 3 months. I recommend double wrapping. Thaw overnight in the fridge before serving.
- Refrigerate until ready to serve – Make sure to keep in the fridge until you are ready to slice and serve. If it warms up at room temperature, it will be trickier to get clean slices.
- Crushing the Cookies – To quickly crush up the cookies you can pulse them in a food processor. Or you can add to a bag and use a rolling pan to crush up into a fine crumb.
- Use a Measuring Cup to Flatten – When pressing the cookie crust into the pan you can use the flat bottom of a measuring cup to press it into a flat, even layer and press it against the sides.
- No springform pan? If you don’t have a springform pan, you can use a pie plate, but it will need to be served from the plate as it won’t be easily removed.
- Room Temperature Cream Cheese – It needs to be softened to room temperature in order to make a smooth filling. If you forget to set the cream cheese out, you can unwrap and remove the foil wrapping and microwave for 10-15 seconds.
More No-Bake Cheesecake Recipes
- Cherry Cheesecake Dip (No Bake)
- No Bake Pumpkin Cheesecake
- No Bake Blueberry Cheesecake
- Black Forest Cheesecake
- Baileys Cheesecake
Cookie Butter No-Bake Cheesecake
- 8 ounces Biscoff cookies
- 6 tablespoons melted butter
- ½ cup sugar
- 16 ounces full fat cream cheese room temperature
- 1 cup cookie butter spread
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip
- Cookie butter and crushed biscoff cookies for garnish
- Prepare a 9” springform pan by lining the bottom of the pan with a circle of parchment, and lightly spray the edges of the spring ring with non stick spray.
- Crush 8 oz of biscoff cookies evenly into fine crumbs in a food processor or in a ziplock bag. Mix the crumbs with 6 tablespoons of melted butter. Press this mixture into the bottom of the pan, coming up the sides slightly. Refrigerate or freeze while you prepare the filling.
- In a medium size mixing bowl, beat the cream cheese, cookie butter, sugar, salt, and vanilla together until smooth.
- Gently fold in the Cool Whip, and spread evenly on top of the cookie crumb crust. Refrigerate for at least 4 hours or overnight until firm.
- To serve, run a thin knife around the edge to loosen if needed, carefully and slowly release the spring, and remove the pan’s ring. Transfer cheesecake to a serving platter. Top with melted cookie butter and crushed cookie crumbs. You can also garnish with additional Cool Whip, and whole cookies.
- Store in the fridge covered for up to 4 days or freeze double-wrapped for up to 3 months. I recommend double wrapping. Thaw overnight in the fridge before serving.
- Make sure to keep in the fridge until you are ready to slice and serve. If it warms up at room temperature, it will be trickier to get clean slices.
- If you don’t have a springform pan, you can use a pie plate, but it will need to be served from the plate as it won’t be easily removed.