Description

This No-Bake Biscoff Cookie Butter Cheesecake is a rich and creamy dessert featuring a crunchy Biscoff cookie crust, a velvety cookie butter-infused cream cheese filling, and a luscious cookie butter topping. Perfect for those who love indulgent treats without turning on the oven, this cheesecake is elegantly finished with a decorative cookie border and simple garnishes for a delightful presentation.

Ingredients

Scale

Crust

1½ cups Biscoff cookie crumbs
1/3 cup butter, melted
More Biscoff cookies for the sides

Filling

4 (8-ounce) blocks cream cheese, softened to room temperature
4 tablespoons sugar
1½ cups Biscoff spread (cookie butter)
2 cups heavy cream

Topping

½ cup cookie butter
More Biscoff cookies for garnish

Instructions

Make the crust: Add the Biscoff cookies to a food processor and pulse until they become fine crumbs. Melt the butter and stir it into the crumbs until the mixture is evenly coated and resembles damp sand.
Press into the pan: Pour the crumb mixture into an 8-inch springform pan. Use the back of a metal measuring spoon to press the crumbs firmly into the bottom and slightly up the sides, creating an even base without using your hands.
Create the cookie border: Stand a few extra cookies upright around the inside edge of the pan to form a decorative border that adds visual appeal without baking.
Set aside and make the filling: In a mixing bowl, use an electric hand mixer to whip together the cream cheese, sugar, and cookie butter until smooth and creamy.
Whip it up: Pour in the heavy cream and continue mixing until the filling is light, fluffy, and fully combined. The mixture should be thick enough to hold its shape but still super creamy.
Assemble the cheesecake: Spoon the filling over the crust and spread it out evenly with a spatula.
Add the topping: Melt ½ cup of cookie butter in the microwave for 30–45 seconds or until pourable. Drizzle it over the cheesecake top and gently spread it into an even layer.
Chill to set: Place the cheesecake in the refrigerator for at least 6 hours, or in the freezer for 4 hours if you need to speed up the setting process.
Slice and serve: Once set, remove the cheesecake from the pan and slice into pieces. Optionally, garnish each slice with whipped cream, a cookie piece, and an extra drizzle of melted cookie butter for added indulgence.

Notes

Use full-fat cream cheese and heavy cream for best texture and flavor.
Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin.
Chill the cheesecake thoroughly to allow it to fully set and develop flavor.
The cookie border is optional but adds a beautiful presentation touch.
Store leftovers covered in the refrigerator for up to 3 days.
For a firmer cheesecake, freeze it and let thaw slightly before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of cheesecake)
Calories: 480
Sugar: 24g
Sodium: 180mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg

Keywords: Biscoff cheesecake, no-bake cheesecake, cookie butter dessert, easy cheesecake recipe, no-bake dessert