Amazing 450 Calorie Biscoff Cheesecake

Oh, you need a dessert that screams decadence but whispers “I barely tried”? I get it! My journey to the kitchen was all about finding those showstoppers that don’t demand my entire weekend. And let me tell you, this **Biscoff Cheesecake** is the answer to every late-night craving and every unexpected guest. Forget the water baths and the hairline cracks of baked cheesecakes—this is the ultimate Easy No-Bake Biscoff Cheesecake recipe.

When I finally nailed this version, it brought me that pure joy I talk about. It’s rich, it’s creamy, and it taps right into that spiced cookie flavor everyone is obsessed with. We’re skipping the oven entirely, which means less stress for you and more time to pour that glass of wine. Trust me, this simple, impressive dessert will become your go-to quick fix for guaranteed wow factor.

Why This Easy Biscoff Cheesecake Recipe is a Must-Make

I’ve tested my fair share of desserts that looked great online but ended up being fussy nightmares in the kitchen. Not this time! This Easy Biscoff Cheesecake is foolproof. Because it’s a no-bake recipe, you get dependable results every single time, which is huge when you’re counting on a dessert for a gathering.

When you serve this, you’ll see why it’s so popular. It hits all the right notes:

• Total no-bake convenience—no oven required!
• That undeniably rich, creamy texture you dream about.
• The warm, spiced cookie flavor of Lotus Biscoff is front and center.
• It’s the ultimate make ahead dessert, meaning your party day is stress-free.

It’s the easiest way to create something that tastes like you spent hours on it.

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Gathering Ingredients for Your Decadent Biscoff Cheesecake

Okay, let’s talk about the beautiful cast of characters that makes up this amazing dessert. Since this is a no-bake recipe, the temperature of your ingredients matters a lot, trust me! You don’t want melted cream cheese or cream that won’t whip up. We’re keeping things organized so building this **Biscoff Cheesecake** is a breeze.

Grab everything based on what part you’re working on, and we’ll move through this assembly line style!

For the Biscoff Crust Recipe

For the foundation, we need super fine crumbs. You’re looking for:

• 1 1/2 cups Biscoff cookie crumbs (That’s about 25 cookies ground up finely!)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Creamy Cheesecake Dessert Filling

This is where the magic happens, so make sure your dairy is just right. We absolutely need:

• 2 (8 ounce) packages cream cheese, which *must* be softened to room temperature.
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, which has to be nice and cold.

For the Biscoff Topping and Garnish

This finishes the look and punches up that spiced flavor even more. You’ll need:

• 1 cup Biscoff cookie butter, warmed just a little so it’s pourable.
• 1/4 cup Biscoff cookie butter, set aside for drizzling.
• 1/4 cup crushed Biscoff cookies, for crumbling on top at the very end.

Step-by-Step Instructions for the No Bake Biscoff Cheesecake

Alright, let’s get these incredible flavors mixed together! Since this is an Easy Biscoff Cheesecake Recipe, the steps are super logical. We move from the bottom up. Just follow me closely here, and you’ll have your stunning make ahead dessert ready for the fridge.

Preparing the Simple Cheesecake Ideas Crust

First things first, we build the base for our Biscoff Crust Recipe. Take those cookie crumbs, sugar, and melted butter and mix them in a bowl until they look like wet sand. You want them totally coated! Once mixed, dump that into your 9-inch springform pan. Now, here’s a little trick: use the bottom of a flat drinking glass or measuring cup to press that mixture down firmly and evenly across the bottom. You need a solid, tight layer! Pop that pan into the freezer while we get the filling ready. That chill helps it set up instantly.

Creating the Smooth Cream Cheese Base

Time for the filling! Grab your paddle attachment—or your trusty hand mixer if you’re like me sometimes. Beat that softened cream cheese until it’s totally smooth; no lumps allowed! Next, stream in the powdered sugar and vanilla. Mix just until it comes together. Now, we need lift! In a separate, spotless bowl, whip your cold heavy cream until you get stiff peaks—you know, when you lift the whisk and the cream stands right up. Gently, and I mean *gently*, fold that whipped cream into the cream cheese mixture. We lose all that lovely air if we beat it!

Achieving the Perfect Biscoff Swirl in Your Biscoff Cheesecake

This is what separates a good **Cookie Butter Cheesecake** from a great one! Take half of that slightly warmed cookie butter and gently fold it into your cream cheese mixture. Do not mix it until it’s uniformly brown! You want ribbons, streaks, and swirls of both the white and spiced brown colors throughout. Seriously, stop folding when you still see those beautiful layers. Overmixing this part is the quickest way to lose that gorgeous Biscoff Swirl Cheesecake look we’re after.

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Assembling and Chilling the Easy Biscoff Cheesecake

Pour that gorgeous, swirly filling right over your frozen crust. Smooth the top nicely with an offset spatula. Then, take that remaining 1/4 cup of warmed cookie butter and drizzle it artfully over the top surface. Use a little skewer or toothpick to gently pull lines through the drizzle to make a fancy pattern. Cover it loosely with plastic wrap—make sure the wrap doesn’t touch the surface! Pop it in the fridge for a minimum of 6 hours, but honestly, overnight chilling makes this the best, firmest, most **Creamy Cheesecake Dessert** you’ll ever try.

Tips for Success with Your Lotus Biscoff Cheesecake

I want your experience making this **No Bake Biscoff Cheesecake** to be absolutely perfect, which means we need to be smart about a couple of spots where things can go sideways, especially because we aren’t using the oven for help. Remember how I said parchment paper is your friend? That’s my number one trick for release, especially since this is such a “Decadent Cheesecake” that can sometimes stick even in a springform pan. Line that bottom before you even think about mixing the Biscoff Crust Recipe!

Also, I know you might be tempted to grab the Biscoff straight from the jar, but trust me on warming it! If that topping is stiff, your beautiful drizzle pattern will look forced and chunky. Microwave it for just about 15 to 20 seconds. This small step makes drizzling so much easier and helps it blend nicely when you serve it. Honestly, giving this chilly treat a full 12 hours to set isn’t just ideal; it really lets those spiced cookie butter flavors marry their creamy cousins perfectly.

Serving Suggestions for This Creamy Cheesecake Dessert

When it’s time to serve this incredible **Biscoff Cheesecake**, presentation matters! Since this is such a show-stopping, **Make Ahead Dessert**, I like to make sure the final look matches the amazing flavor inside. Beyond the crushed cookies we already have, consider adding a dusting of finely shaved dark chocolate right along the edges. It gives it a nice, sophisticated finish.

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The spiced sweetness of the cookie butter pairs shockingly well with tart fruit, too! A few fresh raspberries or thinly sliced strawberries on the side of the plate give a beautiful pop of color. Honestly, this recipe is part of my Easy Entertaining collection because it looks professional but doesn’t require frantic last-minute cooking.

Storage and Make Ahead Dessert Instructions for Biscoff Cheesecake

Good news! One of the major perks of this **No Bake Biscoff Cheesecake** is how well it keeps. It’s truly the perfect Make Ahead Dessert because the chilling process actually improves it! Once you’ve pulled it from the springform pan, cover the top loosely with plastic wrap or foil—just make sure you’re not squishing that beautiful, drizzled top surface. Pop it into the fridge.

It should last beautifully for about four to five days when chilled. The crust stays crisp, and the filling stays velvety. Don’t worry about the flavor fading; honestly, I think the spiced notes of the cookie butter get even richer after a day or two chilling in there!

Now, can you freeze this? Yes, you absolutely can! If you decide to make this as a major holiday prep item, wrapping the entire cheesecake tightly after it has set solid—maybe wrap it in plastic wrap first, then foil—will keep it good in the freezer for up to a month. When you want to serve it, just pull it out and let it thaw slowly overnight in the refrigerator. That way, you wake up the next day ready to slice into this **Indulgent Sweet Treat** without lifting a finger!

Frequently Asked Questions About Our Easy Biscoff Cheesecake

I know when you’re trying a new recipe, especially a *viral* one, you always have a few lingering questions. Don’t worry! I’ve gathered the most common things people ask about making this truly iconic **Biscoff Cheesecake** so you can bake with confidence!

Can I bake this Biscoff Cheesecake Recipe?

This recipe is specifically designed as a No Bake Biscoff Cheesecake, and honestly, that’s its beauty! The texture relies on the cream cheese and whipped cream setting up cold, not being cooked. If you put it in the oven, you’ll end up with something that cracks and sinks—more like a traditional cheesecake, but without the proper structure for it. Stick to the fridge; that’s the secret to the creamy lift!

What if I don’t have Biscoff cookies for the crust?

Ah, a temporary spice shortage! It happens. If you can’t find the actual cookies, you can absolutely mimic that warm flavor for your Biscoff Crust Recipe. Just use about 1 1/2 cups of plain graham crackers or digestive biscuits, and then incorporate about 1/2 teaspoon of ground cinnamon and a tiny pinch of ground cloves or ginger. It won’t be exactly the same, but it keeps that spiced foundation there for your **Cookie Butter Cheesecake** filling!

How long does this No Bake Biscoff Cheesecake need to set?

This is the hardest part: waiting! While you *can* get away with slicing it around the 6-hour mark because the crust is frozen initially, you really, really want to aim for overnight. Seriously, chilling for a full 8 to 12 hours is what transforms this from a soft, spoonable dessert into that perfectly firm, satisfying slice of **Decadent Cheesecake**. The longer it sits, the better the structure!

Understanding the Nutrition of This Indulgent Sweet Treat

Now, I know some of you are tracking macros, and others just want to know what glorious indulgence you’re about to eat! Since this is a rich, creamy dessert packed with butter and cookie spread, it is definitely an Indulgent Sweet Treat. I pulled the estimations right from the recipe card so you have a general idea of what you’re working with per slice.

Keep in mind these are just estimates, friends! If you use a different brand of cream cheese or happen to use a little extra drizzle on your section, things might shift a bit. But here’s the breakdown for one generous slice of this **Biscoff Cheesecake**:

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 280mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

It’s definitely a treat, not an everyday snack, but goodness gracious, it’s worth every single calorie when you bite into that spiced, creamy filling!

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Share Your Experience Making This Biscoff Cheesecake

And just like that, we’ve arrived at the finish line! You’ve created one of the most impressively delicious, yet surprisingly easy, desserts out there. I really hope making this **Biscoff Cheesecake** brought you that little spark of pure joy I’m always looking for in the kitchen. When you make something this good, you have to tell people about it!

I absolutely love seeing your creations! If you try this recipe, please head over to our about page (just kidding, scroll down to the comments!) and leave me a rating and a little note about how it turned out for you. Did you get those perfect swirls? Did your crust stay perfectly firm?

Better yet, snap a picture of your beautiful slice—this **Cookie Butter Cheesecake** looks amazing on any serving platter—and tag us on social media! Seeing your **Biscoff Cheesecake** pop up in my feed is the best reminder of why I decided to leave my old desk job for this wonderful community. You can find and tag us over on Facebook at Pure Cooking Joy. Happy baking (or, well, *no-baking*!)

Easy No-Bake Biscoff Cheesecake Recipe

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Make this decadent No-Bake Biscoff Cheesecake for a creamy, rich dessert that requires no oven time. It features a simple Biscoff cookie crust and a luscious cookie butter filling, perfect for parties or any sweet craving.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 0 min
• Total Time: 6 hr 20 min
• Yield: 10 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold
• 1 cup Biscoff cookie butter, slightly warmed
• 1/4 cup Biscoff cookie butter, for drizzling
• 1/4 cup crushed Biscoff cookies, for topping

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Instructions

1. Prepare the crust: Mix the Biscoff cookie crumbs and granulated sugar in a medium bowl. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
2. Make the cream cheese base: In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Add the powdered sugar and vanilla extract, mixing until just combined. Scrape down the sides of the bowl.
3. Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
4. Incorporate the cookie butter: Take about half of the slightly warmed Biscoff cookie butter and gently fold it into the cream cheese mixture until it creates a light swirl. Do not overmix; you want ribbons of flavor.
5. Assemble the cheesecake: Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula.
6. Chill: Drizzle the remaining 1/4 cup of warmed Biscoff cookie butter over the top. Use a knife or skewer to gently swirl the drizzle into the filling for a decorative effect. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
7. Serve: Before serving your Easy Biscoff Cheesecake, carefully release the springform side. Top with crushed Biscoff cookies. Slice and serve this indulgent sweet treat.

Notes

• For the easiest crust release, line the bottom of the springform pan with parchment paper before pressing in the crumbs.
• If your Biscoff cookie butter is too stiff, microwave it for 15-20 seconds to make it easier to drizzle and swirl.
• This make ahead dessert tastes best when chilled for a full 12 hours to allow the flavors to fully set.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 280mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg