The good news is this delicious Biscoff Cheesecake recipe is vegetarian, egg-free, and nut-free. With some substitutions, it can also be gluten-free.
This No-Bake Biscoff Cheesecake is utterly delicious; all the flavors melt together perfectly, and the extra Biscoff spread creates a delicious spiced cookie flavor. The Biscoff flavor makes us think of all our favorite festive spices, making it particularly perfect for Christmas, New Year, and Thanksgiving.
The good news is that Biscoff can now be found in almost any supermarket. WOW, happy baking! And, now, with the advent of Lotus’ other produce, such as their chocolate Biscoffs and yummy spreads, it can’t get any better than this. We wonder if you believe us when we say they’re ever so slightly addictive!
What’s To Love?
💕 Biscoff cookies are one of our favorites. They are sweet and spicy simultaneously, making them a perfect addition to cheesecake. The decorative Biscoff spread, along with the crushed Biscoff cookies on the bottom and top, gives the dessert a nice, rich flavor.
💕 The filling is light and fluffy rather than thick and stodgy.
💕 Quick to prepare, and no oven is required.
💕 Doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 Tastes as good as it looks, making it a great dessert for festive occasions.
💕 Offers a deep, satisfying, sweet, but spicy taste that Biscoff lovers adore.
💕 Easy to make a day or two ahead of time, and it’s freezable!
Have you already tried No-Bake Biscoff Cheesecake? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Butter — for the best results, use dairy butter at room temperature.
- Cream Cheese — full-fat must be used, not half-fat or light versions. We recommend using Full-Fat Philadelphia Cream Cheese.
- Mascarpone — it adds a beautiful, extra creamy addition, adding even more bursting flavors.
- Cream — use double cream, also called heavy cream in some countries.
- Gelatine — we use the gelatine powder because it’s easier to use.
- Powdered Sugar — use powdered sugar, also called icing sugar in some countries. It’s used instead of caster sugar because it mixes better with cream.
- Biscoff Spread — the texture of this spread, smooth or crunchy, is similar to that of chocolate or peanut butter spread. However, its main flavor profile is caramel and spices. The Biscoff Spread and Biscoff Crunchy Spread are made with only natural ingredients and are vegan-friendly.
- Biscoff Cookies — These spiced cookies, originating from Belgium and occasionally referred to as speculoos, have a unique taste of caramel and cinnamon. They are thin, crumbly, and crispy and are a combination of biscuit and coffee. Lotus Biscoffs are widely available in supermarkets worldwide and are used in this recipe for the base and topping.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Butter — a great alternative is dairy-free butter.
- Gelatine — is optional should you prefer not to use it. Vege-gel is a great alternative but will not set as firm as the original gelatine powder.
- Biscoff Spread / Cookies — substitute with your favorite biscuit spread and cookies. Great substitutes are Nutella spread or peanut butter. For cookies, gingersnaps are a delicious alternative, or use a gluten-free option.
NOTE: We do not suggest making the cheesecake dairy-free.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the No-Bake Biscoff Cheesecake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
No-Bake Biscoff Cheesecake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ Line and grease a 9-inch springform cake pan with unbleached parchment paper.
▶︎ Crush the Biscoff cookies into fine crumbs. Melt the butter in the microwave, then combine the Biscoff cookie crumbs in a bowl with the melted butter. Press this mixture into the bottom of a 9-inch springform cake pan to form an even crust. Place in the refrigerator while you prepare the filling.
▶︎ In a bowl, whip the double cream until stiff peaks form. Then, in a large mixing bowl, beat the cream cheese, icing sugar, vanilla extract, and Biscoff spread until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until well combined.
▶︎ Make the gelatine according to the manufacturer’s instructions, then add to the creamy mixture and gently combine.
▶︎ Remove the prepared crust from the refrigerator, then pour the Biscoff cheesecake filling over the crust and spread it evenly. Refrigerate for at least 2-3 hours.
▶︎ Once chilled, remove the cheesecake from the fridge, then warm the Biscoff spread in the microwave for 10-20 seconds to make it easier to work with. Pour over the cheesecake and spread evenly. Sprinkle the reserved cookie over the top of the cheesecake. Serve and enjoy!
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
For best results, use a cake pan with a detachable base (unclippable sides), like this 20cm springform cake pan.
Warm a knife under a hot tap, and pat it dry. Before taking the cake out of the pan, use this to run around the edges. Unclip the springform, lift it off, then gently slide the cake off the loose cake tin bottom onto a plate. If you lined your cake tin with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best No-Bake Biscoff Cheesecake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 20cm Springform Cake Pan
- kMix – or this award-winning hand mixer.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Mini Chopper – to finely chop the cookies or use a sealed plastic bag.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent the sticking.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.

Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
No-Bake Biscoff Cheesecake is frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Biscoff spread can be drizzled over the top, and serving it with Whipped Cream or pouring cream is absolutely divine.
▶︎ For a real festive treat, add a good slug of your favorite liqueur into the mixture; we suggest Bailey’s Original or Disaronno Velvet Amaretto White Cream Liqueur.
▶︎ An alternative to Boscoff spread for pairing is agave chocolate sauce.
▶︎ Consider serving a small glass of liqueur, such as Amaretto, Frangelico, or Grand Marnier, as an after-dinner drink to sip alongside the cheesecake. You can also pair it with a cup of tea, such as Earl Gray, or a flavorful creamy coffee to balance the sweetness.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out No-Bake Biscoff Cheesecake!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Equipment
- Hand Mixer - or kMix
Ingredients
Cookie Base
- 300 grams Biscoff Cookies
- 120 grams Butter
Cheesecake Filling
- 250 grams Full-Fat Philadelphia Cream Cheese
- 250 grams Mascarpone
- 300 ml Double Cream
- 2 tsp Vanilla Extract
- 100 grams Powdered Sugar
- 250 grams Biscoff Crunchy Spread
- 12 grams Gelatine Powder - optional
Decoration
- 200 grams Biscoff Spread
- 50 grams Biscoff Cookies
Instructions
Preprep
- Line and grease a 9-inch springform cake pan with unbleached parchment paper.
Cookie Base
- Crush the Biscoff cookies into fine crumbs. You can use a mini chopper or place the cookies in a plastic bag and crush them with a rolling pin.
Note: Crush the decor cookies too, then set aside 80 grams for later use. - Melt the butter in the microwave for 10-second increments until completely melted. Or, use your stovetop.
- Combine the cookie crumbs in a bowl with the melted butter until well-mixed.
- Press the mixture into the bottom of the springform cake pan to form an even crust. Use the back of a spoon or the bottom of a glass to pack it down.
- Place the crust in the refrigerator while you prepare the filling.
Filling
- In a mixing bowl, whip the double cream until stiff peaks form. Set aside.
- In a large mixing bowl, beat the cream cheese, vanilla extract, icing sugar, and Biscoff spread until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Prepare the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling and stir gently or use a hand mixer on the lowest setting. - Remove the prepared crust from the refrigerator.
- Pour the Biscoff cheesecake filling over the crust and spread it evenly using a spatula.
- Refrigerate for at least 2-3 hours, but preferably overnight.
Note: If you’re not using gelatine, the cheesecake will need 6 hours of refrigeration, or preferably overnight.
Decoration
- Remove the cheesecake from the fridge.
- Warm the Biscoff spread in the microwave for 10 seconds to make it easier to work with.
- Pour over the cheesecake and spread evenly.
- Sprinkle the reserved cookie topping in a circle over the top of the cheesecake.
- Serve and enjoy!
Video
Notes
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Ensure you line your cake pan to prevent the cheesecake from sticking.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- Do not use half-fat or lite versions for cream cheese because your cheesecake will not set.
- Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
- Whip the heavy cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling’s light and airy texture.
- For clean, smooth slices, use a sharp knife dipped in hot water to cut the cheesecake. Wipe the knife between each cut for a neater presentation.
- Allow the cheesecake to sit at room temperature for about 30 minutes before serving. This brings out the best flavors and textures.
- If you prefer to omit the gelatine, the cheesecake must be frozen for several hours. It will become more like an ice cream cheesecake, which is equally delicious.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]
FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious No-Bake Biscoff Cheesecake every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.

have you already tried this No-Bake Biscoff Cheesecake? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!

Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!