Easy Biscoff Cheesecake – No Bake, Creamy & Caramel-Flavored

This 5-Ingredient Biscoff Cheesecake is proof that a showstopping dessert doesn’t need to be complicated. With just five simple ingredients—no oven, no water bath, no stress—you’ll have a rich, creamy, cookie-butter-packed cheesecake with a buttery Biscoff crust and a luscious whipped filling.

Whether you’re baking for a special occasion or just treating yourself, this no-bake cheesecake delivers all the flavor of a classic cheesecake with a uniquely spiced Biscoff twist.

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Introduction: The Magic of Cookie Butter in Cheesecake Form

If you’ve ever had Biscoff cookies (those caramelized, spiced Belgian biscuits served on planes), then you already know how addictively good they are. Now imagine them crushed into a crust and swirled into a creamy cheesecake filling—that’s what this recipe delivers in every bite.

With no gelatin or eggs needed, this is a chill-and-serve dessert that tastes like it came from a fancy bakery. It’s rich yet light, sweet with a hint of spice, and absolutely foolproof thanks to its minimal ingredients.

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Ingredient Breakdown: Just 5 Pantry Staples

1. Biscoff Cookies (Lotus Biscuits)

Used for the crust. Their sweet, spiced flavor gives a caramel crunch to the base. You’ll need around 25 cookies (or 200g).

2. Butter (Melted)

Binds the crushed cookies into a firm crust. Salted or unsalted butter both work.

3. Cream Cheese

The base of the filling. Full-fat cream cheese is essential for that thick, creamy texture.

4. Biscoff Spread (Cookie Butter)

The star of the show! This spread adds deep caramelized spice and creaminess to the cheesecake filling.

5. Whipped Topping or Whipping Cream

Adds lightness to the filling and helps it set without baking. Use whipped topping (like Cool Whip) or whip heavy cream to stiff peaks.

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Step-by-Step Instructions: No-Bake & No Fuss

Step 1: Make the Biscoff Crust

Ingredients:

• 25 Biscoff cookies (about 200g)

• 5 tbsp butter, melted

Instructions:

1. Crush the cookies into fine crumbs using a food processor or rolling pin.

2. Mix with melted butter until the mixture resembles wet sand.

3. Press firmly into the bottom of a 9-inch springform pan (or pie dish).

4. Chill in the fridge while you prepare the filling.

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Step 2: Make the Cheesecake Filling

Ingredients:

• 16 oz cream cheese, softened

• ¾ cup Biscoff spread

• 2 cups whipped topping (or 1 cup heavy cream, whipped to stiff peaks)

Instructions:

1. In a large bowl, beat cream cheese until smooth.

2. Add Biscoff spread and mix until fully incorporated.

3. Fold in whipped topping (or freshly whipped cream) gently until smooth and fluffy.

4. Spoon the filling over the chilled crust and smooth the top.

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Step 3: Chill and Serve

1. Cover the cheesecake and refrigerate for at least 6 hours, or overnight for best texture.

2. Before serving, spread a thin layer of melted Biscoff spread on top (optional).

3. Garnish with crushed cookies or whipped cream if desired.

4. Slice and serve straight from the fridge.

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Tips, Variations, and Substitutions

Tips for Success

• Softened cream cheese is key to avoiding lumps. Let it sit out at room temp for 30–60 minutes.

• Fold gently when adding whipped cream to keep the filling airy.

• Chill overnight for the cleanest slices and firm texture.

Variations

• Mini Cheesecakes: Press crust into cupcake liners, pipe in filling, and chill.

• Chocolate Swirl: Melt chocolate and swirl into the filling before chilling.

• Salted Caramel: Drizzle with caramel sauce and a pinch of flaky salt.

Substitutions

• Graham crackers or speculoos cookies can replace Biscoff in the crust if needed.

• Nut butter or Nutella can be used instead of Biscoff spread for a different twist.

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Serving Ideas & Occasions

This Biscoff Cheesecake is perfect for:

• Holiday tables (Thanksgiving, Christmas, Easter)

• Birthday parties – no need to bake a cake!

• Dinner parties – easy to prep in advance

• Summer dessert – no oven required

Serving Suggestions:

• Top with whipped cream and crushed cookies

• Add a drizzle of melted Biscoff or caramel

• Pair with espresso or chai for a spicy contrast

• Serve alongside berries for a fruity touch

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Nutritional & Health Notes

While this is definitely a treat-yourself dessert, it does contain:

• Calcium and protein from cream cheese

• No refined white flour or eggs

• Portion-controlled slices—it’s rich, so a small slice goes a long way

For lighter options:

• Use light cream cheese and reduced-fat whipped topping

• Reduce Biscoff spread in filling slightly for less sugar

• Make crust thinner or skip it entirely for a low-carb option

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Frequently Asked Questions (FAQ)

1. Can I make this ahead of time?

Yes! It’s best made the day before serving so it can chill and set properly overnight.

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2. Do I need a springform pan?

It helps with clean edges and easy release, but a deep pie dish or cake pan works fine.

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3. Can I freeze Biscoff cheesecake?

Absolutely. Freeze the whole cheesecake or individual slices. Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.

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4. Is this a no-bake recipe?

Yes. There’s no oven, eggs, or baking required—just mix, chill, and enjoy.

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5. Can I make it gluten-free?

Yes! Use gluten-free speculoos-style cookies or a GF alternative for the crust.

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6. What if I don’t have Biscoff spread?

You can use Trader Joe’s Speculoos Cookie Butter or any spiced cookie butter spread.

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7. How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between slices for bakery-style presentation.

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