No-Bake Biscoff Cheesecake with Double Cookie Crust

If you’re a fan of creamy, dreamy cheesecake and the warm, spiced flavor of Biscoff cookies, this no-bake Biscoff cheesecake is about to become your new favorite dessert. It has everything you want in a cheesecake—smooth, rich filling, crunchy cookie crust, and indulgent flavor—but comes together with zero oven time and very little effort.

This version features not one, but two layers of Biscoff cookie crust for added texture and that signature caramelized cookie crunch. Between the base and a surprise cookie layer in the middle, you get bites of cookie in every forkful. The cheesecake filling is light, silky, and full of warm cookie butter flavor, making this dessert taste as fancy as something from a bakery with a fraction of the work.

Whether you’re hosting a dinner party, celebrating something special, or just want to treat yourself, this no-bake cheesecake delivers elegance, ease, and irresistible flavor in every bite.

Why You’ll Love This No-Bake Biscoff Cheesecake

• No Oven Required: Skip the water bath, cracks, and baking stress—this dessert chills to perfection.
• Double Cookie Crust: One on the bottom, one in the middle—twice the crunch, twice the flavor.
• Creamy and Light Texture: Whipped cream folded into the filling gives it a mousse-like feel that still holds its shape.
• Full of Warm, Spiced Flavor: Biscoff cookies and cookie butter give this cheesecake a cozy, caramelized depth.
• Easy to Make Ahead: Perfect for prepping the night before and serving the next day.

Ingredients You’ll Need (and Why)

For the Biscoff Crust:

• Biscoff cookies – Crushed into fine crumbs, these spiced cookies serve as the base and middle layer of the cheesecake. Their warm, caramelized flavor makes them the perfect match for a creamy filling.
• Melted butter – Binds the cookie crumbs together and helps create a crisp crust that holds its shape once chilled.

For the Cheesecake Filling:

• Cream cheese – The base of the cheesecake. Use full-fat, softened cream cheese for a smooth, rich, tangy filling.
• Powdered sugar – Sweetens the filling without making it gritty, and dissolves easily into the cream cheese.
• Vanilla extract – Enhances the cookie butter flavor and adds depth.
• Cookie butter (Biscoff spread) – Adds rich, spiced, caramel-like flavor to the filling. It melts into the cream cheese for an ultra-smooth texture.
• Heavy whipping cream – Whipped and folded into the filling, this gives the cheesecake a light, airy texture without needing gelatin or eggs.

Optional Toppings:

• Melted cookie butter – Drizzle over the top for extra decadence.
• Whipped cream – Adds elegance and contrast.
• Crushed Biscoff cookies – Sprinkle over the top for texture and presentation.

How to Make No-Bake Biscoff Cheesecake

Step 1: Make the Bottom Crust
Crush Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix with melted butter until the texture resembles wet sand. Press firmly into the bottom of a springform pan and chill while making the filling.

Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla, and cookie butter. Mix until well combined and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Step 3: Layer the Cheesecake
Spread half of the filling over the crust. Smooth the top. Add a second layer of crushed Biscoff cookies (dry, no butter needed) and press gently into the filling. Top with the remaining cheesecake filling and smooth again.

Step 4: Chill to Set
Cover and refrigerate for at least 6 hours or overnight until firm. This step helps the cheesecake hold its shape and makes slicing easier.

Step 5: Decorate and Serve
Just before serving, drizzle melted cookie butter over the top and sprinkle with crushed cookies or pipe whipped cream around the edges.

Tips for Success

• Use room temperature cream cheese for a silky-smooth filling with no lumps.
• Fold gently when adding whipped cream to keep the filling light and airy.
• Chill overnight for the best set and flavor development.
• Don’t skip the middle cookie layer—it adds surprise texture and flavor.
• For perfect slices, use a hot knife wiped clean between cuts.

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Storage Instructions

Store the cheesecake covered in the refrigerator for up to 5 days. The crust stays crisp, and the filling remains rich and creamy.

To freeze: Wrap the fully chilled cheesecake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving. Hold off on decorating until after thawing.

Enjoy!

This no-bake Biscoff cheesecake is proof that easy desserts can still be showstoppers. With layers of buttery spiced cookie crust, silky cheesecake filling, and a drizzle of cookie butter on top, it’s the kind of dessert that looks fancy but takes almost no effort. One slice, and you’ll be hooked on its rich, creamy, cinnamon-spiced magic.