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No Bake biscoff cheesecakeon a white plate.

Easy Biscoff Cheesecake (No Bake Recipe)

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


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. 


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


  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.


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

Keywords: biscoff cheesecake, no bake biscoff cheesecake, lotus cheesecake, lotus Biscoff Cheesecake