Irresistible No Bake Biscoff Cheesecake: Your Ultimate Easy Summer Dessert

Imagine a luscious, creamy dessert that requires absolutely no oven time, perfect for those scorching summer days when the thought of baking makes you sweat. This is exactly what our No Bake Biscoff Cheesecake delivers! Featuring a delightfully tangy cream cheese filling, generously swirled with aromatic cookie butter, and set upon a crunchy Biscoff cookie crust, this dessert is a true masterpiece. Crafted without the need for Cool Whip, and designed for a convenient 8×8 pan, it’s the ideal simple yet sophisticated summer treat that will impress everyone without turning up the heat in your kitchen.

The Irresistible Allure of Cookie Butter: A Global Favorite

Have you ever encountered the magical spread known as cookie butter? It burst onto the culinary scene in the 2010s, creating a massive buzz and quickly becoming a global sensation. It felt like everyone, everywhere, was obsessively scooping it straight from the jar or incorporating it into various sweet creations. Even popular retailers like Trader Joe’s launched their own highly successful versions, a testament to its widespread appeal and truly unique flavor profile that captured the hearts (and taste buds) of many.

What makes cookie butter so incredibly captivating? For many, it’s its distinct and comforting taste – a delightful fusion reminiscent of sweet graham crackers intertwined with the warm, aromatic, and slightly spicy notes of gingersnap cookies. This makes it an incredibly versatile ingredient, capable of elevating everything from breakfast toast to elaborate desserts. Personally, I adore using it in creative ways, like swirling it into my s’mores hot chocolate. Not only does it add an extra layer of caramelized spice, but it also provides that beloved graham cracker essence without the common concern of soggy crumbs – a frequent pitfall when using actual graham crackers in drinks!

While the initial frenzy surrounding cookie butter might have mellowed slightly over the years, its charm and deliciousness are far from forgotten. I still find immense joy in savoring a spoonful (or two, or three!) straight from the jar – it’s a simple pleasure that never gets old. And when I’m not indulging in that straightforward delight, I’m often incorporating its rich, spiced flavor into decadent desserts, most notably this incredible No Bake Biscoff Cheesecake.

This recipe builds upon the success of my other easy desserts, similar to my popular no bake cheesecake bars. It’s a truly rich and velvety cheesecake, perfectly portioned in an 8×8 pan, crowned with an artful cookie butter swirl, and grounded by a robust Biscoff cookie crust. The combination of textures and flavors is simply divine, offering a gourmet experience with minimal effort and maximum satisfaction.

Just like my no bake pumpkin cheesecake bars, this recipe consciously avoids the use of artificial stabilizers like Cool Whip. Instead, we elevate the filling with light, airy, and freshly made homemade whipped cream, which is then gently folded into the luscious cream cheese mixture. This not only enhances the texture, making it wonderfully smooth and fluffy, but also ensures a pure, unadulterated flavor that truly shines through, providing a more authentic and delightful cheesecake experience.

An added bonus of this being a no-bake cookie butter cheesecake is that it’s inherently an eggless cheesecake. This makes it a fantastic option for those with egg allergies or specific dietary preferences, all without compromising on taste or the luxurious, creamy texture. Even the star ingredient, Biscoff, is naturally egg-free, keeping the entire dessert friendly and accessible for a wider audience to enjoy.

Perhaps the most challenging aspect of creating this Biscoff no-bake cheesecake isn’t the preparation itself, which is quite simple, but the patience required for it to properly chill. Allowing it to refrigerate overnight is highly recommended and truly crucial for the best results. This extended chill time allows all the magnificent flavors to meld and deepen beautifully, transforming a delicious dessert into an even more decadent, firm, and exquisite treat the following day. Trust us, this vital waiting period is absolutely worth it for the ultimate cheesecake experience!

Of course, culinary flexibility is key in any great recipe. If cookie butter isn’t readily available in your local store, or if you simply prefer not to purchase a specialty ingredient, fear not! This recipe is wonderfully adaptable. You can effortlessly substitute creamy peanut butter or rich Nutella for the cookie butter swirl, offering equally delightful and distinct flavor profiles that will still create a stunning dessert. Alternatively, you can choose to omit the swirl entirely and still enjoy a spectacular plain, Biscoff-crusted cheesecake with a pure, tangy cream cheese filling. The possibilities are endless, ensuring this recipe works for everyone and can be customized to your taste or what you have on hand.

Essential Ingredients for Your No Bake Biscoff Cheesecake

Crafting this heavenly no-bake Biscoff cheesecake requires a handful of simple, yet essential ingredients. Each plays a crucial role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need to create your irresistible dessert:

• Biscoff cookie crumbs: The heart of our crust, these iconic spiced cookies provide an unparalleled flavor foundation. Their unique blend of cinnamon, ginger, and nutmeg pairs perfectly with the creamy filling, offering a distinct caramelized note. For variety, you can also use gingersnap cookies for a similar spiced kick, or classic graham cracker crumbs for a more traditional base.
• Butter: Melted butter is crucial for binding the cookie crumbs together, transforming them into a firm, cohesive crust that holds its shape beautifully when sliced. Unsalted butter is usually preferred to control the saltiness.
• Granulated sugar: A small amount of granulated sugar in the crust enhances its sweetness, perfectly balancing the spiced notes of the cookies and complementing the creamy filling.
• Salt: Just a pinch of table salt helps to elevate and bring out the full spectrum of flavors in the crust, preventing it from tasting flat. If you’re using salted butter, you may want to omit or reduce this.
• Heavy cream: This is a vital component for our filling. In lieu of eggs, freshly whipped heavy cream is incorporated to provide the necessary richness, airiness, and stability, creating a light yet decadent texture that truly melts in your mouth. Ensure your heavy cream is very cold for optimal whipping results.
• Cream cheese: For the ultimate creamy, tangy, and rich cheesecake experience, always use blocks of full-fat cream cheese (often labelled as “brick” cream cheese). It’s imperative that the cream cheese is at room temperature – not cold to the touch – to ensure a perfectly smooth, lump-free filling. Low-fat or fat-free versions contain higher water content and can result in a runny, watery cheesecake that won’t set properly.
• Powdered sugar: Also known as confectioners’ sugar, this finely milled sugar not only adds essential sweetness to balance the tanginess of the cream cheese but also contains a small amount of cornstarch. This natural inclusion aids in stabilizing the no-bake filling, contributing significantly to its perfect, sliceable consistency. Sifting it before use is highly recommended for a silky smooth filling.
• Vanilla extract: A good quality vanilla extract adds a foundational layer of warm, aromatic flavor, complementing the other ingredients beautifully and enhancing the overall taste complexity of the cheesecake batter.
• Cookie butter: This unique spread is the star of our signature swirl. Similar in consistency to peanut butter, it’s made from finely ground speculoos cookies, offering a distinctive caramelized, spiced flavor that defines this dessert and makes it truly special.

Understanding Biscoff and Cookie Butter: A Delicious Revelation

For those new to this delightful ingredient, let’s take a moment to demystify Biscoff and cookie butter. Biscoff is a renowned European company celebrated worldwide for its distinctive speculoos cookies. These spiced shortbread cookies, often recognized as the complimentary treats served on many airlines, are characterized by their deeply caramelized flavor and a delicate, warming blend of spices like cinnamon, ginger, and nutmeg. Their unique crisp texture and inviting aroma have made them a beloved staple.

The innovation came when these beloved cookies were ingeniously transformed into a spread: cookie butter. This brilliant creation boasts a consistency very similar to creamy peanut butter, but instead of peanuts, it’s crafted from finely ground Biscoff (speculoos) cookies. The result is a smooth, velvety, and intensely flavorful spread that perfectly captures all the magic and characteristic taste of the original cookie in a wonderfully versatile butter form. It’s truly a game-changer for desserts and snacks alike.

While Biscoff is undoubtedly the leading and most iconic brand for both the cookies and the butter, other companies have also introduced their own versions, including the widely popular Trader Joe’s Speculoos Cookie Butter. You can typically locate a jar of cookie butter in your local grocery store, usually situated conveniently alongside other common spreads like peanut butter and Nutella. It’s an ingredient worth seeking out for its unique, comforting, and utterly delicious taste profile that can elevate many dishes.

Crafting Your Perfect No Bake Biscoff Cheesecake: A Step-by-Step Guide

Creating this irresistible no-bake Biscoff cheesecake is surprisingly straightforward, making it an accessible and rewarding project for any home cook. Follow these simple steps to assemble your delicious dessert with ease and confidence:

1. Prepare Your Pan: Begin by lining an 8×8-inch square pan with parchment paper. Leave extra paper on the sides to create “handles,” which will make it much easier to lift the finished cheesecake out of the pan for clean slicing and serving.
2. Form the Biscoff Crust: In a medium bowl, combine the crushed Biscoff cookie crumbs, melted butter, granulated sugar, and a pinch of salt. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand. This mixture forms the flavorful foundation of your cheesecake. Firmly pat this mixture into the bottom of your prepared pan. Use the back of a spoon or the bottom of a flat glass to press it down tightly and evenly; a well-compacted crust is crucial for preventing crumbling when slicing. Refrigerate the crust for at least 15-20 minutes while you prepare the filling to help it set.
3. Whip the Heavy Cream: In a large mixing bowl (using a stand mixer with a whisk attachment or a hand mixer), beat the very cold heavy cream on medium-high speed until it thickens and forms stiff peaks. This usually takes about 3-4 minutes. You’ll know it’s ready when you lift the beaters and the peaks stand tall without collapsing. Transfer the whipped cream to a separate bowl and keep it chilled in the refrigerator while you move to the next step. Keeping it cold helps maintain its stability and volume.
4. Create the Cream Cheese Mixture: In the same mixing bowl (no need to wash it!), beat together the softened, room-temperature full-fat cream cheese, sifted powdered sugar, and vanilla extract. Beat on medium speed for 1-2 minutes until the mixture is completely smooth and creamy, with absolutely no lumps. Scrape down the sides of the bowl as needed to ensure everything is well combined and evenly mixed.
5. Gently Fold in Whipped Cream: With a rubber spatula, gently fold the chilled whipped cream into the cream cheese mixture until it is just combined and no streaks of white remain. The key here is to be incredibly gentle to maintain the airiness and volume of the whipped cream, which contributes significantly to the cheesecake’s light and fluffy texture. Avoid overmixing, as this can deflate the whipped cream.
6. Assemble and Smooth: Pour the cheesecake filling evenly over your chilled Biscoff cookie crust. Use an offset spatula or the back of a spoon to gently smooth out the top as much as possible, creating a beautiful, flat surface for the signature swirl.
7. Add the Signature Cookie Butter Swirl: In a small, microwave-safe bowl, gently microwave the cookie butter for about 10-15 seconds, or just until it’s slightly softened and becomes easily pourable. This makes it much easier to work with. Drop small spoonfuls of the softened cookie butter onto the surface of the cheesecake filling. Then, using a knife or a skewer, gently swirl the cookie butter through the filling to create an attractive marbled pattern. Don’t overdo the swirling, a few gentle passes are enough.
8. Chill and Serve: This is arguably the hardest part – waiting! Refrigerate your assembled no-bake Biscoff cheesecake for a minimum of 4 hours, but preferably overnight. This crucial chilling period allows the cheesecake to set properly, become firm, and for all the delicious flavors to fully develop and meld together, resulting in a firm, flavorful, and perfectly sliceable dessert. Once thoroughly chilled, use the parchment paper handles to lift it from the pan, slice, and serve as desired.

For any delightful leftovers, store the no-bake cheesecake in an airtight container in the refrigerator for up to 5 days, ensuring its freshness and deliciousness for days to come. It might even taste better the second day!

New to baking terms and wondering what “folding” truly means? Understanding this delicate technique is essential for achieving light and airy textures in many desserts, including this cheesecake. Learn how to fold whipped cream expertly with this helpful and comprehensive guide from The Kitchn.

Tips for a Perfect No Bake Biscoff Cheesecake Every Time

Achieving a flawless no-bake cheesecake is simpler than you might think, especially with a few key tips:

• Room Temperature Cream Cheese: This cannot be stressed enough! Cold cream cheese will result in a lumpy filling that is impossible to smooth out. Plan ahead and let your cream cheese sit on the counter for at least an hour (or even two) before you start mixing.
• Cold Heavy Cream: For whipped cream to achieve stiff peaks and maintain its volume, the cream must be very cold. For an extra boost, you can even chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes beforehand.
• Sift Powdered Sugar: Powdered sugar tends to clump easily. Sifting it before adding to the cream cheese mixture ensures a silky smooth, lump-free cheesecake filling, which is crucial for the perfect texture.
• Don’t Overmix the Whipped Cream: Beat the heavy cream until stiff peaks form, but stop immediately once achieved. Overmixing can cause the whipped cream to separate and become grainy, affecting the cheesecake’s texture.
• Gentle Folding: When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion with a rubber spatula. This preserves the airiness of the whipped cream, which is the key to a light and fluffy cheesecake texture.
• Firm Crust is Key: Press the cookie crust firmly and evenly into the pan. This compaction is essential for the crust to hold together beautifully and prevent it from falling apart when you cut and serve the cheesecake.
• Patience with Chilling: This is the most critical step for any no-bake cheesecake! The dessert needs ample time in the refrigerator to set properly. Rushing this step will result in a soft, unset, and potentially messy dessert. Overnight chilling is always best for optimal texture, firmness, and flavor development.
• For Clean Slices: For beautifully clean and sharp slices, dip your sharp knife in hot water and wipe it clean with a paper towel between each cut. This technique helps glide through the creamy filling without dragging.

Customizing Your Biscoff Cheesecake: Delicious Variations and Substitutions

While the Biscoff and cookie butter combination is absolutely divine and truly a star in its own right, this recipe is wonderfully versatile, allowing for various delicious customizations to suit your preferences or available ingredients:

• Alternate Crusts: If Biscoff cookies aren’t readily available, or you simply prefer a different flavor profile, classic graham cracker crumbs provide a universally loved cheesecake crust. Gingersnap cookies are another excellent choice, offering a similar spiced profile to Biscoff that complements the creamy filling beautifully. For a decadent twist, consider using crushed chocolate wafers or Oreos for a delicious contrasting base.
• Swirl Variations: Beyond the signature cookie butter, this cheesecake is perfect for other delightful swirls. Consider a rich caramel swirl for a buttery, sweet note, a luscious chocolate ganache swirl for chocolate lovers, or even a vibrant fruit preserve swirl (like raspberry, strawberry, or apricot) for a burst of fruity tang and color. As mentioned, creamy peanut butter and rich Nutella are fantastic alternatives for a nutty or chocolate-hazelnut twist.
• Add-ins to the Filling: For extra texture and flavor, feel free to gently fold in miniature chocolate chips, finely chopped toasted nuts (like pecans or walnuts), or even a tiny bit of fresh citrus zest (lemon or orange) into the cream cheese filling before incorporating the whipped cream.
• Toppings Galore: Once your cheesecake is perfectly chilled and set, the possibilities for toppings are endless. Garnish with fresh berries, a light dusting of cocoa powder, elegant chocolate shavings, a generous drizzle of warm caramel sauce, or even a sprinkle of extra Biscoff crumbs for an elevated presentation and an extra crunch.

Explore More No Bake Cheesecake Delights

If you’ve fallen in love with the incredible ease and deliciousness of this no-bake cookie butter cheesecake, you’ll be thrilled to discover a world of other no-bake cheesecake recipes. These offer similar simplicity, requiring no oven time, and deliver consistently mouthwatering results, perfect for any occasion or craving:

• No Bake Apple Butter Cheesecake: A delightful autumn-inspired treat featuring the cozy flavors of apple butter swirled into a creamy filling.
• No Bake Mini Cheesecakes: Perfectly portioned individual cheesecakes, ideal for parties, picnics, or simply for convenient single servings.
• No Bake Cheesecake Cups: Layered delights in individual cups or parfaits, wonderful for casual gatherings or quick, elegant desserts.
• No Bake Blueberry Cheesecake: A classic summer favorite, featuring juicy, sweet blueberries crowning a creamy, tangy cheesecake.
• No Bake Peach Cheesecake: A refreshing and fruity option, especially lovely with fresh, ripe summer peaches for a taste of sunshine.
• No Bake Caramel Apple Cheesecake: Another fantastic fall-inspired option, combining the irresistible sweetness of caramel with the crisp tartness of apples.

This No Bake Biscoff Cheesecake is truly a dessert that brings immense joy with minimal fuss and maximum flavor. Its incredibly creamy texture, distinctive spiced cookie butter flavor, and crunchy Biscoff crust make it an unforgettable treat that stands out from the crowd. Whether you’re a seasoned baker looking for a quick and impressive dessert or a beginner venturing into the world of no-bake delights, this recipe is designed for effortless success and pure indulgence. We encourage you to try it, enjoy the simple process, and savor every delightful, cool, and creamy bite!

No Bake Biscoff Cheesecake

Yield:
12 servings

Prep Time:
30 minutes

Chill Time:
4 hours

Total Time:
30 minutes

This rich and creamy No Bake Biscoff Cheesecake features a tangy cream cheese filling with a cookie butter swirl and a Biscoff cookie crust. Made without Cool Whip, it’s the perfect 8×8 summer dessert when you don’t want to turn on your oven.

Ingredients

• 1 + 1/2 cups Biscoff cookie crumbs (can also use gingersnap cookies or graham cracker crumbs)
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• Pinch of table salt (omit if using salted butter)
• 1/2 cup heavy whipping cream, cold
• 16 ounces cream cheese (2 blocks) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 cup cookie butter spread (can also use peanut butter, Nutella, or omit altogether)

Instructions

1. Line an 8×8 square pan with parchment paper, leaving extra on the sides for handles.
2. In a large bowl, mix together cookie crumbs, melted butter, granulated sugar, and salt. Pat into the bottom of your pan. Refrigerate while you make the filling.
3. In a large mixing bowl on medium-high speed (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
4. In the same mixing bowl (no need to clean bowl – switch to paddle if using stand mixer), beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy, about 1-2 minutes.
5. Scrape down the bowl then fold in the whipped cream by hand until fully incorporated. Spread filling evenly into the crust.
6. In a small microwavable bowl, microwave the cookie butter until slightly softened (10 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife.
7. Refrigerate at least 4 hours or overnight before serving.

   Refrigerate leftovers in an airtight container for up to 5 days.

Notes

• Enjoyed this recipe? Check out No Bake Cheesecake Bars, No Bake Pumpkin Cheesecake Bars, and No Bake Apple Butter Cheesecake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 8×8 Square Pan

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

First published August 17, 2012