Biscoff Cookie Butter Cheesecake

What Makes This Cheesecake Special?

• Bold Biscoff Flavor – Every bite is infused with warm, spiced notes of caramelized Biscoff cookies and creamy cookie butter.
• No-Bake Perfection – Skip the oven! This cheesecake sets beautifully in the fridge or freezer.
• Luscious & Light – Creamy, airy filling with a buttery, crunchy crust—an ideal flavor and texture combo.
• Fully Customizable – Add your personal twist with toppings like whipped cream, melted cookie butter, or a sprinkle of cinnamon.
• Effortless Prep – Prep it in under 30 minutes and let the fridge do the work. Perfect for parties, brunches, or cozy evenings.

Ingredients

Yields: 8–10 slices

For the Base:

• 2 cups crushed Biscoff cookies (about 20)
• 1/4 cup white sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) full-fat cream cheese, softened
• 1/2 cup Biscoff cookie butter (plus more for drizzling)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped until stiff

Optional Garnishes:

• Dollops of whipped cream
• Crushed Biscoff cookies
• Extra cookie butter, melted
• Caramel drizzle or chocolate shavings

How to Make It

1. Build the Crust

• Mix crushed cookies, sugar, and melted butter until crumbly and moist.
• Press into a 9-inch springform pan, spreading evenly across the base.
• Refrigerate while preparing the filling.

2. Whip the Filling

• In a bowl, beat cream cheese, cookie butter, sugar, and vanilla until silky.
• Gently fold in the whipped cream, making the mixture light and fluffy.

3. Fill & Set

• Pour the filling over the crust. Smooth the surface.
• Chill for at least 6 hours, or freeze for quicker results (2–3 hours).

4. Top & Serve

• Before serving, drizzle extra cookie butter on top.
• Garnish with your favorite toppings and slice carefully.
• Enjoy chilled for the best taste and texture.

Why This Recipe Works

• Cookie Butter Richness – Adds depth, spice, and indulgence.
• No-Bake Simplicity – Hassle-free and foolproof.
• Whipped Texture – Whipped cream keeps it airy but still rich.

Creative Variations

• Chocolate Twist – Add a swirl of melted dark chocolate into the filling.
• Mini Versions – Use cupcake tins with liners for single-serve cheesecakes.
• Swirled Center – Drop spoonfuls of cookie butter into the filling and swirl with a knife before chilling.
• Vegan Swap – Use plant-based cream cheese, coconut whipped cream, and vegan Biscoff alternatives.

Pro Tips for Perfect Results

• Room Temperature Ingredients – Prevents lumps and makes mixing easier.
• Chill Time is Key – Let it set fully for clean, beautiful slices.
• Clean Knife Between Cuts – For picture-perfect presentation.

Serving Suggestions

• Holiday Favorite – Dress it up with caramel drizzle and cinnamon sticks.
• Brunch Centerpiece – Serve with espresso or chai for a cozy morning treat.
• Dessert Buffet Hero – Place next to fruit tarts, brownies, or mousse cups.

Storage

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Wrap tightly and store for up to 1 month. Thaw in the fridge before serving.

Final Slice

This no-bake Biscoff cheesecake is a show-stopping dessert that’s as easy as it is indulgent. With its dreamy filling, bold cookie butter flavor, and endless topping options, it’s guaranteed to impress. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe delivers every time.

Have your own twist?
Tell us how you serve your Biscoff cheesecake below! Got a secret topping? A vegan version that rocks? Let’s swap sweet ideas in the comments. 💬👇