No Bake Biscoff Cheesecake (Easy Recipe)

This easy no-bake Biscoff Cheesecake has a crunchy, buttery crust with a fluffy, creamy cheesecake filling that’s topped with finishing touch of a layer of cookie butter and whipped cream. This dessert is a Biscoff-lover’s dream.

Despite the appearance, this show-stopper dessert is easier to make than it looks…. so go for it!


Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

Lotus Biscoff Cheesecake Recipe

I may be a little obsessed with no-bake desserts. It started years ago when my mom would made chocolate eclair cake.

I blame it on Paula Deen too. When I made her ‘not yo mama’s banana pudding‘ I was in love, yet again with another no-bake dessert.

I hope you’ll love this no-bake Biscoff cheesecake (also known as Lotus Cheesecake).

It’s creamy, dreamy and all the things that a great no-bake dessert should be. Only seven ingredients and 20 minutes of prep time. You can ‘chill’ while the cheesecake chills for 4 hours or overnight.

Dreaming of more no-bake dessert? You’re going to love this pumpkin mousse pie. It’s perfect for fall baking- or no-baking : ) My no-bake pumpkin pie’s a winner too. A must-try for the holiday season.

Slice of biscoff cheesecake on a white plate.

Why you’ll love this creamy Biscoff cheesecake

Not convinced yet? Here are a few more reasons:

  • It’s easy to make – period. Impressive yet easy are three words I love to see when making a recipe. That and…
  • Delicious flavors – if you’ve never had Biscoff butter or biscoff cookies, their unique caramelized flavor with hints of what tastes like warming spices coming through in every bite.
  • Great make-ahead dessert – it’s ideal if you can let this yummy cheesecake sit overnight in the fridge. It will set up perfectly and be so easy to slice and enjoy. So convenient!

This recipe uses pretty simple ingredients that you should be able to find in grocery stores. If you can’t find the cookies, specialty shops will often have them and the cookie butter too.

The cream cheese must be at room temperature. Give it an hour at room temperature before you start the recipe.

Labelled ingredients for biscoff cheesecake on marble board.

For the crust: Biscoff cookies, butter

For the creamy filling: cream cheese, cookie butter spread, light brown sugar, sour cream and whipped topping. I used Biscoff cookie butter spread, however any brand will work.

I like to use full fat for everything – butter, cream cheese, sour cream. Robust flavor and the best creaminess. Can you knock it down to lower fat? You sure can but the cheesecake will not set as well. You can also subsitute Greek yogurt for the sour cream.

Keep in mind that while this no bake Biscoff cheesecake with Cool Whip has a quick, 20 minute prep time, the 4 hours (or overnight) chill time is a must.

Trying to serve a no-bake dessert that hasn’t chilled enough….well, it just isn’t fun.

Let’s get started!

First three steps with images for how to make the crust for the lotus cheesecake.

Make the Crust

STEP ONE – Place 1 package of the Biscoff cookies in a food processor and crush until well crumbled. 

Tip – If you do not have a food processor, place the cookies in a ziploc plastic bag and crush the cookies with a rolling pin until fine crumbs.

STEP TWO – Pour in the melted butter and then pulse until the mixture resembles wet sand. 

STEP THREE- Press the crust into an assembled 9-inch springform pan up the sides slightly. Cover well with plastic wrap and place in the freezer while making the cheesecake filling.

Tip – No room in the freezer? I hear you! Place the pan in the fridge or on a cold day, outside. This will help the crust set while you prepare the creamy filling.

Four images for how to make the filling for the cheesecake.

Make the Filling

STEP FOUR – In a large mixing bowl, whip together the cream cheese, ¾ cup cookie butter spread, and the light brown sugar, using a hand or stand mixer, until light and creamy, about 3-5 minutes. Be sure to beat until the mixture is smooth.

TIP: The light brown sugar can be difficult to incorporate into the cream cheese, so be sure to beat it until it is no longer grainy. 

STEP FIVE – Once the cream cheese has been well mixed with the other ingredients, mix in the sour cream until combined, about 1-2 minutes. 

STEP SIX – Fold in the whipped topping gently with a spatula.

STEP SEVEN – Spread the cheesecake filling into the prepared crust. Cover again with plastic wrap and place in the refrigerator until set, for 4 hours to overnight. 

Finished biscoff cheesecake decorated with whipped cream, biscoff cookies.

STEP EIGHT – When ready to serve, spread the remaining jar and ⅓ of the cookie spread on top of the cheesecake and decorate with the remaining Biscoff cookies.

Optional – For a decorative touch, pipe whipped cream around the outside edge of the cheesecake and sprinkle with Biscoff cookie crumbs.

Slice removed from Biscoff cheesecake, sitting on the springform pan bottom.

Sandra’s Top Tips

Room temperature ingredients – Ensure the cream cheese is at room temperature before starting. This will make it a smooth, well-blended filling. Set the cream cheese at room temperature one hour before starting the recipe.

Crushing the cookies – When crushing the Biscoff cookies for the crust, ensure that the cookes are finely crumbled to create a consistent crust.

Mixing the filling – When incorporating the light brown sugar into the cream cheese, beat it throughly to avoid graininess.

One piece of cheesecake is cut and removed on a server spoon.

What should I serve with Biscoff cheesecake?

Biscoff cookies on the side would be a win! Whipped cream, vanilla ice cream, a sprinkle of crushed cookie crumbs are all great choices.

If you really have a sweet tooth, a drizzle of caramel syrup would be delightful on an individual serving to taste.

Bite of cheesecake on a fork resting on a plate with remaining piece of cheesecake on the plate.

Can you put no bake cheesecake in freezer to set?

No. This no-bake cheesecake should be placed in the refrigerator for 4 hours (or overnight). Although you can freeze the leftover cheesecake, this should not be a method to try to getting it to set quickly.

Storage Instructions

Biscoff Cheesecake can be stored well-covered or in an airtight container for 3 to 4 days in the refrigerator.

Can I freeze this cheesecake?

Yes you can freeze Biscoff cheesecake. Transfer to an airtight container and freeze for 2 to 3 months. Thaw in the refrigerator overnight before serving.

More No Bake Dessert Recipes To Enjoy

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No Bake biscoff cheesecakeon a white plate.

Easy Biscoff Cheesecake (No Bake Recipe)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sandra Flegg
  • Total Time: 0 hours
  • Yield: 10 servings

Description

This easy no-bake Biscoff Cheesecake has a crunchy, buttery crust with a fluffy, creamy cheesecake filling that’s topped with finishing touch of a layer of cookie butter and whipped cream. This dessert is a Biscoff-lover’s dream. 


Ingredients

1 1/2 (8.8 ounces) package Biscoff cookies, divided

1/3 cup salted butter, melted

2 (8 ounces) packages of cream cheese, softened

2 (14.1 ounces) jars of cookie butter spread, divided

1/2 cup light brown sugar, packed

1/2 cup sour cream

1 (8-ounce) tub of whipped topping


Instructions

  1. Place 1 package of the Biscoff cookies in a food processor and crush until well crumbled. 
  2. Pour in the melted butter and then pulse until the mixture resembles wet sand. 
  3. Press the crust into an assembled 9-inch springform pan up the sides slightly. Cover well with plastic wrap and place in the freezer while making the cheesecake filling.
  4. In a large mixing bowl, whip together the cream cheese, ¾ cup cookie butter spread, and the light brown sugar, using a hand or stand mixer, until light and creamy, about 3-5 minutes. Be sure to beat until the mixture is smooth. The light brown sugar can be difficult to incorporate into the cream cheese, so be sure to beat it until it is no longer grainy. 
  5. Once the cream cheese has been well mixed with the other ingredients, mix in the sour cream until combined, about 1-2 minutes. 
  6. Fold in the whipped topping gently with a spatula.
  7. Spread the cheesecake filling into the prepared crust. Cover again with plastic wrap and place in the refrigerator until set, for 4 hours to overnight. 
  8. When ready to serve, spread the remaining jar and ⅓ of the cookie spread on top of the cheesecake and decorate with the remaining Biscoff cookies.
  9. Cut into slices and serve.
  10. For a decorative touch, pipe whipped cream around the outside edge of the cheesecake and sprinkle with Biscoff cookie crumbs.

Notes

Storage: Biscoff Cheesecake can be stored well-covered or in an airtight container for 3 to 4 days in the refrigerator. 

Freezing: Transfer to an airtight container and freeze for 2 to 3 months. Thaw in the refrigerator overnight before serving.

  • Prep Time: 20 minutes
  • Cook Time: No Bake
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star