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With crushed Biscoff biscuits in the crust and Biscoff cream spread in the filling, these no-bake Biscoff cheesecakes are a rich, creamy dessert full of notes of caramel and cinnamon.
Those who know me well know that I am Not a good traveler. Big airports give me anxiety. Couple that with being claustrophobic and the whole experience makes me itchy, nervous and unhappy.
The only redeeming thing about flying is the little package of Biscoff cookies you get when you fly Delta.
I always forget how delicious those crunchy, caramelized cookies are, but they always work to distract me from my airplane surroundings. Even if it’s just for a few minutes.
It was on a flight several years ago that I came up with the idea for these no-bake Biscoff cheesecakes while taking a much-needed Biscoff cookie break.
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Pin it downWhat is Biscoff?
If you’re not familiar with Biscoff, it is a brand of speculoos biscuits and speculoos spreads (also known as “biscuit butter”).
Speculoos biscuits originate from Belgium but are popular throughout Europe and the United States. They have a rich, caramel-like flavor and are spiced with cinnamon. You can find both Biscoff cookies and Biscoff cream in grocery stores across the United States.
There are also some store-branded versions of both the cookies and the spread. Windmill biscuits are usually modeled after speculoos biscuits, and biscuit butter is a common generic term for the Biscoff spread.
We love Biscoff biscuits and use them in recipes like Biscoff sandwich biscuits, butter biscuit and latteAND Biscoff ice cream. My friend Susannah even uses Biscoff biscuits in her version of spiced rum balls.
And of course, we can’t forget these easy no-bake Biscoff cheesecakes!
How to make no-bake Biscoff cheesecakes
If you’re craving cheesecake but don’t want to turn on the oven, these no-bake Biscoff cheesecakes are the perfect recipe for you. They’re great during the summer when it’s too hot to cook anything, and they’re perfect for the colder winter months when you’re craving warm spices.
Ingredients you will need
You’ll be surprised at how few ingredients you’ll need to make these delicious cheesecakes. You will need:
- 12 Biscoff biscuits, broken into crumbs
- 2 tablespoons melted unsalted butter
- 8 ounces (1 block) softened cream cheese
- 2/3 cup Biscoff spread
- 1 teaspoon pure vanilla extract
- 8 ounces whipped topping thawed
The biscuits and butter are for the crust. I’ve used a Biscoff crust in my no-bake pumpkin cheesecakes before and even replaced it with the ginger crust in my eggnog cheesecake.
If you use a generic brand of speculoos biscuits, you will need 1 cup of biscuit crumbs.
Before preparing the filling, make sure the cream cheese has softened to room temperature. If you forget to make it ahead of time, try one of my tips for softening cream cheese.
Preparing this recipe
These cheesecakes are served on individual plates. I prefer to use 6 oz glass dessert plates – you will get 6 portions. If you want to serve a larger group, you could use 4 oz plates and you get at least 8 or 9 servings.
To make the crust, mix together the cookie crumbs with the melted butter. Divide the crumbs evenly among serving plates and press the crust into the bottom of the bowls.
To prepare the filling, beat the cream cheese with the Biscoff spreadable cream with a mixer until you obtain a smooth and creamy mixture. It will take about 3 minutes. Add vanilla until combined.
Switch to a spatula and fold in the thawed whipped topping until no streaks remain.
Now add or pour the filling over the crusts. Cover with cling film and place in the refrigerator for at least 2 hours before serving.
Just before serving, top with additional whipped topping or homemade whipped cream and Biscoff cookies or cookie crumbs, if desired.
Advance and storage
These no-bake Biscoff cheesecakes need to sit in the refrigerator for at least 2 hours before serving, so they’re a great option to make ahead of time. You could easily make these cheesecakes the day before serving – just wait to garnish them until ready to serve.
The cheesecakes will keep in the refrigerator for up to 3 days. Keep them covered with cling film so they don’t absorb unpleasant odors from the fridge!
However, I don’t recommend freezing cheesecakes. The consistency of the filling may no longer be the same after thawing.
Recipe FAQs
If you plan to eat these no-bake Biscoff cheesecakes the same day you make them, you can try using whipped cream instead of the whipped topping. However, whipped cream doesn’t hold up as well as whipped topping, so it may not work out as well if you want to make the cheesecakes more than a few hours in advance.
If you want more room to store your cheesecakes longer, I suggest using stabilized whipped cream instead. It will hold up better over time so that the Biscoff cheesecake filling doesn’t become watery.
If you want a whole cheesecake, more like my classic no-bake cheesecake, I suggest increasing the amount of crust to 1 ½ cups cookie crumbs and 3 tablespoons melted butter. This should fill a 9-inch springform pan better.
You may also want to increase the amount of filling if you want a denser cheesecake, but it’s up to you and how much filling you want in your cheesecakes.
This Biscoff cheesecake filling won’t be completely solid like a traditional baked cheesecake, but it should be fine for cutting cold slices from the fridge. If you want a little extra security, put it in the freezer for a while before slicing, so that it cools even more.
In a medium bowl, mix together the Biscoff cookie crumbs and melted butter. Divide the crumbs evenly among individual serving plates and press into the bottom of the plates to form a layer of crust.
In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and stir to combine. Using a rubber spatula, fold in the whipped topping until well combined and no streaks remain.
Season or spoon the filling evenly onto individual serving plates. Cover with cling film and place in the refrigerator for at least 2 hours before serving.
If desired, top with additional whipped topping and Biscoff cookie crumbs.
Serve: 16 oz dish, Calories: 440kcal, Carbohydrates: 36G, Protein: 6G, Fat: 31G, Saturated fat: 14G, Polyunsaturated fats: 1G, Monounsaturated fats: 6G, Trans fats: 0.2G, Cholesterol: 54mg, Sodium: 224mg, Potassium: 141mg, Fiber: 0.5G, Sugar: 19G, Vitamin A: 691UI, Soccer: 89mg, Iron: 1mg
Nutrition information is calculated automatically, so should only be used as an approximation.
