5 Ingredient No Bake Biscoff Cheesecake (No Heavy Cream)

This no bake Biscoff cheesecake is 5 ingredients, one 8×8 pan, and zero heavy cream, with a buttery Biscoff crust, a thick cookie butter filling, and a melted Biscoff top that sets in the fridge in 4 hours.

Biscoff in the crust, Biscoff in the filling, and a thick pour of melted Biscoff over the top, and not one drop of heavy cream anywhere in this thing.

No bake Biscoff cheesecake is a chilled cheesecake made with a Biscoff cookie crust, a filling of cream cheese, Biscoff spread and powdered sugar, and a melted Biscoff spread topping. This version takes 5 ingredients, sets in the fridge in 4 hours, and skips the oven, the eggs, and the whipped cream completely.

I fell for the cookies first and the spread second, so smashing both into one dessert was only a matter of time. If you want a single-serve version with more protein, my high protein Biscoff cheesecake for one has you covered.

Why You’ll Love This No Bake Biscoff Cheesecake

• Dense, fudgy squares that cut clean. This isn’t a wobbly mousse. The filling firms up closer to a baked cheesecake, so every square holds its shape on the plate.
• One 8×8 pan makes 16 squares. Squares stretch further than round slices, which is exactly why readers like Bernadette call this a staple for family desserts and potlucks.
• Biscoff in every layer. Crust, filling, and topping. If you’re a cookie butter person, this one was built for you.

What Is Biscoff?

Biscoff is a Belgian spiced cookie made by Lotus Bakeries, with a caramelized brown sugar and cinnamon flavor. Biscoff spread, also sold as cookie butter or speculoos spread, is those same cookies ground into a smooth, spreadable butter with the texture of peanut butter. You’ll find both in most grocery stores near the peanut butter, and yes, they’re the same cookies you get on a lot of flights.

Ingredients for No Bake Biscoff Cheesecake

Exact measurements are in the recipe card below.

• Biscoff cookies: these make the crust plus the crumble around the edges. Out of Biscoff cookies? Graham crackers work for the crust.
• Butter: melted, and it binds the crumbs so the crust holds together when you slice. Salted or unsalted both work.
• Biscoff spread: use the smooth kind. It flavors the filling, gets melted for the glossy top, and is what firms the filling up, so don’t cut it back.
• Full-fat block cream cheese: grab the brick, not the tub. Tub cream cheese has more water in it and the filling stays soft. Let it come to room temperature so it beats in with no lumps.
• Powdered sugar: also called icing sugar. It sweetens and thickens the filling without any grittiness.

How to Make No Bake Biscoff Cheesecake

Make the Biscoff Crust

1. Pulse the Biscoff cookies in a food processor until they turn into fine crumbs with no big chunks.
2. Stir the melted butter into the crumbs until the mixture looks like wet sand.
3. Press it into a greased 8×8 pan in an even layer and pop it in the fridge while you make the filling.

Make the Filling and Topping

1. Beat the Biscoff spread and room-temperature cream cheese on medium speed until completely smooth.
2. Add the powdered sugar and mix on low, scraping down the bowl, until there are no streaks left.
3. Spread the filling over the chilled crust and smooth the top with a spatula.
4. Pour the melted Biscoff spread over the filling, then crumble the extra cookies around the edges.
5. Chill for at least 4 hours, or overnight for the cleanest cuts.

Tips for Clean Squares and a Firm Set

• Line the pan with parchment. Leave a little overhang on two sides and you can lift the whole slab out in one piece, no wrestling it out of the pan.
• Warm the topping gently. Microwave the Biscoff spread in 15-second bursts, stirring between each one, just until it pours. Let it sit for a minute before pouring so it doesn’t soften the filling underneath.
• Use a hot, clean knife. Dip a sharp knife in hot water, wipe it dry, and wipe it again between every cut for sharp-edged squares.

How to Store and Freeze Biscoff Cheesecake

Keep the squares covered or in an airtight container in the fridge for up to 5 days. It also makes a great make-ahead dessert, since it tastes best the day after you make it.

To freeze, wrap the slab or individual squares in plastic wrap and then foil, and freeze for up to 2 months. You can thaw them overnight in the fridge, but I kid you not, the filling is arguably better frozen. It goes cold and fudgy like a cheesecake ice cream bar, and I eat mine straight from the freezer on hot summer days.

Frequently Asked Questions

Why didn’t my no bake Biscoff cheesecake set?

It almost always comes down to time or temperature. It needs a full 4 hours in the fridge, and a warm kitchen or cream cheese that’s gone oily from sitting out too long will slow the set. Light cream cheese won’t firm up at all. If yours is still soft at serving time, give it 1 hour in the freezer.

Do you need heavy cream for no bake cheesecake?

No. Heavy cream is one way to set a no bake cheesecake, and most recipes use it. In this recipe, the Biscoff spread and full-fat cream cheese set firm on their own, which gives you a richer, denser texture that sits closer to baked cheesecake.

Can I make this in a springform pan instead of an 8×8?

Yes. A 9-inch round springform holds almost the same volume as an 8×8 square pan, so the layers come out the same height and the chill time stays at 4 hours. Cut it into wedges instead of squares.

Is Biscoff cheesecake gluten-free?

No. Biscoff cookies and Biscoff spread are both made with wheat flour, so this recipe isn’t gluten-free, even if you swap out the crust.

Can I make Biscoff cheesecake vegan?

Yes. Swap in a dairy-free cream cheese block and vegan butter. Lotus Biscoff cookies and spread are made without dairy or eggs, so everything else stays exactly the same.

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4.80 from 30 votes

Biscoff Cheesecake

A 5 ingredient no bake Biscoff cheesecake with a Biscoff cookie crust, a cream cheese and cookie butter filling, and a melted Biscoff topping. No heavy cream, no oven, sets in 4 hours.

Prep Time20 minutes mins

Chill Time4 hours hrs

Total Time4 hours hrs 20 minutes mins

Course: Dessert

Cuisine: American

Servings: 16 servings

Calories: 392kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Equipment

• 8×8 baking pan
• Food processor

Ingredients 

1x2x3x4x

• 23 Biscoff cookies
• ¼ cup butter
• ½ cup + 1 tbsp Biscoff spread
• 2 blocks cream cheese 500g total
• 1 cup icing sugar
• ¾ cup Biscoff spread melted
• 2 Biscoff cookies

Instructions

For Biscuit Base

• Using a food processor, crush up the 23 Biscoff cookies, then transfer them to a bowl. Melt the butter in a microwave or in a pot on the stove. Add the butter to the crumbs and mix well.
• Grease an 8×8 baking pan and press the cookie crumb mixture into the base of the pan. Refrigerate while you get the filling ready. 

For Cheesecake Filling

• In a stand mixer bowl, or in a medium size bowl with a hand mixer, add the Lotus Biscoff Spread. Then add the room temperature cream cheese and mix together well. Once fully combined, add in the icing sugar and mix again. 
• Put the cheesecake filling onto the prepared base and smooth down with a spatula. Then pour melted Biscoff spread over the cheesecake filling and add a few crushed cookies around the edges of the cheesecake. Chill in the fridge for at least four hours, preferably overnight.

Notes

Make it vegan – Use vegan butter and vegan cream cheese to make this recipe vegan.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 39g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Cholesterol: 39mg | Sodium: 267mg | Fiber: 1g | Sugar: 23g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More No Bake and Cheesecake Recipes

• Healthy High Protein Strawberry Cheesecake Bites
• Pumpkin Pie Protein Cheesecake
• 4 Ingredient Peanut Butter Fudge (No Bake)

If you make this, leave a star rating and a comment below, because it helps other cookie butter people find the recipe. Snap a photo and tag me @basicswithbails on Instagram with #basicswithbails, or pin it to your Pinterest dessert board so it’s there the next time the craving hits.