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No-Bake Biscoff Cheesecake

A perfect slice of creamy biscoff cheesecake with a dark chocolate crust, drizzled with chocolate sauce and topped with crumbs.
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Make a rich, creamy, and decadent no-bake cheesecake featuring a crunchy Lotus Biscoff cookie crust and a smooth cookie butter filling. This recipe is easy to prepare and perfect for making ahead.

Ingredients

Scale
  • 1 1/2 cups crushed Lotus Biscoff cookies
  • 1/4 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup Biscoff cookie butter, slightly warmed
  • 1/4 cup melted semi-sweet chocolate (for optional drizzle)

Instructions

  1. Combine the crushed Biscoff cookies and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for 15 minutes.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined.
  3. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  4. Gently fold the slightly warmed Biscoff cookie butter into the cream cheese mixture until no streaks remain. Do not overmix.
  5. Pour the filling over the chilled crust and spread evenly. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  6. Before serving, remove the cheesecake from the springform pan. Drizzle with melted chocolate, if desired. Slice and serve cold.

Notes

  • Warming the Biscoff cookie butter slightly makes it easier to fold into the cream cheese mixture without deflating the whipped cream.
  • For the easiest removal, line the bottom of the springform pan with a circle of parchment paper before adding the crust.
  • If you do not have a springform pan, you can use an 8×8 inch baking dish, but chilling time may vary.

Nutrition

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