Can I make this Biscoff cheesecake ahead of time?

Absolutely! This dessert is ideal for prepping in advance. Make it 1–2 days before serving and keep it refrigerated in the springform pan. It sets beautifully overnight, and the flavor deepens with time. Just hold off on adding garnishes like extra cookie crumbs or whipped cream until just before serving.

Does Biscoff cheesecake need gelatin to set?

Nope! Thanks to the combo of whipped cream and cream cheese , the filling firms up naturally when chilled. No gelatin, no baking, no stress. Just be sure to give it at least 6 hours in the fridge — preferably overnight — for a clean, sliceable texture.

Can I use other cookie butters besides Biscoff?

Yes! While Lotus Biscoff spread delivers that signature spiced caramel flavor, feel free to experiment with: Trader Joe’s Speculoos Cookie Butter Homemade cookie butter using graham crackers or gingersnaps Nut butters with cinnamon for a flavor twist (think almond-cinnamon!) Each variation gives the cheesecake a unique spin, so it’s great for customizing by season or taste.

How do I make this into cheesecake bars?

It’s easy: Use an 8x8 or 9x9 square pan instead of a round springform Press the crust evenly and follow the same steps for the filling Once chilled, slice into bars with a hot knife for neat edges Garnish each square with whipped cream and a mini cookie for presentation 📦 Bonus: These store well and travel even better — perfect for bake sales or potlucks.

Why isn’t my Biscoff cheesecake setting properly?

A no-bake cheesecake may fail to set if it hasn’t chilled long enough (minimum 6 hours, but overnight is ideal). Another common mistake is using low-fat cream cheese, which creates a softer texture that won’t hold its shape. To ensure success, stick with full-fat cream cheese and properly whipped heavy cream.

Can I make a vegan or dairy-free version?

Yes! Swap in dairy-free cream cheese and fold in whipped coconut cream instead of heavy cream. Many brands of Lotus Biscoff dessert spread are vegan-friendly, but always check the label. The result is a plant-based cheesecake that’s just as creamy and satisfying.

What cream cheese works best for a no-bake cheesecake?

Full-fat blocks of cream cheese (not the whipped tub variety) work best. They provide the structure and creaminess that hold a No-Bake Biscoff Cheesecake together. Avoid reduced-fat versions—they tend to create runny fillings.

How do I store leftovers?

Keep your cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze slices without toppings for up to 2 months. Thaw overnight in the fridge before serving.

7 Irresistible Secrets to the Best No-Bake Biscoff Cheesecake

Description

This no-bake Biscoff cheesecake is rich, creamy, and loaded with cookie butter flavor. Made with simple ingredients and zero oven time!

Ingredients

Scale

2 cups Lotus Biscoff cookies, crushed finely.
½ cup unsalted butter, melted.
2 cups cream cheese, softened.
1 ½ cups heavy whipping cream.
¾ cup powdered sugar.
½ cup Lotus Biscoff spread (smooth).
2 teaspoons vanilla extract.

For the Topping

½ cup Biscoff spread (melted slightly).
6–8 Biscoff cookies, crushed or whole for garnish.

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Instructions

Crush Lotus Biscoff cookies into fine crumbs.
Mix with melted butter until evenly coated.
Press firmly into bottom of springform pan. Chill 30 minutes.
Beat cream cheese until smooth.
Add powdered sugar and vanilla extract, mix until creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into cream cheese mixture.
Stir in melted Biscoff spread until well combined.
Pour filling over chilled crust, spreading evenly.
Cover pan with plastic wrap and refrigerate at least 6 hours (overnight preferred).
Drizzle melted Biscoff spread on top.
Garnish with crushed or whole Biscoff cookies.
Slice, serve, and enjoy!

Prep Time: 25 minutes
Cook Time: 6 hours
Category: Dessert
Method: No-bake, refrigeration
Cuisine: American / European fusion