I just made a No Bake Layered Cheesecake that’s two layers of crunchy Biscoff genius and somehow looks way fancier than I deserve so you should keep scrolling.

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I’m obsessed with this No Bake Layered Cheesecake because it tastes like cheating. I love how the Biscoff cookie butter punches through a silky cream cheese base and makes everything dangerously snackable.

And the double cookie crust? Crunch where you need it.

It’s not fancy, just honest dessert that people demand my recipe for. I bring it to parties and it disappears first.

Good Cheesecake, no doubt. I tell myself it’s for guests but mostly I make it for midnight spoonfuls.

Pure, buttery cookie flavor, no ovens, no drama. Total guilty pleasure.

Also, extra cookie butter drizzle is non negotiable.

Ingredients

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Cream cheese: rich, tangy base that makes the filling silky and totally satisfying.
Heavy cream: airy lift, makes it light and dreamy when whipped up.
Powdered sugar: sweetens smoothly, no grittiness; keeps texture soft.
Extra powdered sugar for whipping: just a touch to stabilize the cream.
Vanilla extract: warm, familiar note that rounds out the sweetness.
Gelatin plus water: sets the cheesecake so it holds its shape, not floppy.
Biscoff cookie butter: cozy spiced richness, gooey and deeply caramel-like.
Main crushed cookies for crust: crunchy, spiced base that gives great contrast.
Melted butter for crust: binds crumbs and adds buttery mouthfeel.
Extra crushed cookies for second layer: adds a crunchy surprise inside.
Melted butter for second layer: keeps that crunch cohesive and slightly rich.
Whole Lotus cookies for garnish: cute, crunchy rim that signals what’s inside.
Extra cookie butter or melted Biscoff for drizzling: sticky, glossy finish you’ll love.

Ingredient Quantities

16 oz (450 g) cream cheese, softened

1 1/2 cups (360 ml) heavy cream, cold

3/4 cup (90 g) powdered sugar, plus 1 tbsp for whipping cream

1 tsp vanilla extract

1 tbsp unflavored powdered gelatin (or 1 packet) plus 2 tbsp cold water

1/3 to 1/2 cup (100 to 150 g) Biscoff cookie butter (cookie spread), room temp

2 cups (about 200 g) crushed Lotus Biscoff cookies for main crust

6 tbsp (85 g) unsalted butter, melted (for main crust)

1 cup (about 100 g) extra crushed Lotus or digestive biscuits for second crunchy layer

2 tbsp unsalted butter, melted (for second layer)

8 to 10 whole Lotus cookies for garnish, optional

Extra cookie butter or melted Biscoff for drizzling, optional (2 to 4 tbsp)

How to Make this

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1. Line an 8 or 9 inch springform pan with parchment and set aside. Mix 2 cups (about 200 g) crushed Lotus Biscoff cookies with 6 tbsp (85 g) melted butter until it looks like wet sand, press evenly into the bottom of the pan for the main crust, then chill in the fridge while you make the rest.

2. Combine 1 tbsp unflavored powdered gelatin with 2 tbsp cold water in a small bowl, let it bloom for about 5 minutes, then gently warm it in 5 second bursts in the microwave or over a small pan just until liquid and not boiling, set aside to cool slightly.

3. In a large bowl beat 16 oz (450 g) softened cream cheese with 3/4 cup (90 g) powdered sugar and 1 tsp vanilla extract until smooth and no lumps remain.

4. Stir 1/3 to 1/2 cup (100 to 150 g) room temperature Biscoff cookie butter into the cream cheese mixture, taste and add more if you want it stronger, mix until even.

5. Whip 1 1/2 cups (360 ml) cold heavy cream with 1 tbsp powdered sugar to soft to medium peaks. Don’t overbeat or it will become grainy.

6. Temper the slightly cooled gelatin by stirring a spoonful of the whipped cream into it, then slowly fold the gelatin into the whipped cream, mixing quickly so it disperses evenly.

7. Fold about one third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until the filling is light and silky, keep some gentle air in the batter.

8. Remove the pan with the chilled main crust, sprinkle 1 cup (about 100 g) extra crushed Lotus or digestive biscuits over the crust, drizzle or mix with 2 tbsp melted butter and press lightly to form a thin crunchy second layer.

9. Spoon or pipe the Biscoff cheesecake filling over the crunchy layer, smooth the top, cover and chill at least 4 hours or overnight until set.

10. Before serving, optionally garnish with 8 to 10 whole Lotus cookies and drizzle 2 to 4 tbsp extra cookie butter or melted Biscoff on top, run a hot knife around the pan to release, slice and enjoy.

Equipment Needed

1. 8 or 9 inch springform pan (lined with parchment)
2. Mixing bowls (one large, one small)
3. Hand mixer or stand mixer (for cream cheese and whipping cream)
4. Food processor or rolling pin plus a zip bag (to crush the cookies)
5. Measuring cups and spoons and a kitchen scale if you have it
6. Rubber spatula and an offset spatula or butter knife (for smoothing)
7. Small saucepan or microwave-safe bowl (to warm the bloomed gelatin)
8. Whisk and a spoon (for tempering and folding)
9. Refrigerator space and a baking sheet or plate to set the pan on while it chills

FAQ

Q: My filling is too runny, what went wrong?

A: Most likely the gelatin wasn’t fully dissolved or it cooled before you folded it into the cream cheese mix. Make sure to bloom the gelatin in cold water for a few minutes, then warm it gently until fully liquid but not boiling. Whisk it into a small amount of warm cream cheese mixture quickly so it spreads evenly. Chill the cake for at least 4 hours, overnight is best.

Q: The whipped cream won’t get stiff, any tips?

A: Use very cold heavy cream and a chilled bowl and beaters if you can. Add that extra 1 tbsp powdered sugar after it starts to thicken, not before. Don’t overbeat though or it will turn grainy and start to separate.

Q: How do I stop the crust from getting soggy?

A: Press the crust firmly and evenly into the pan and refrigerate it for 10 to 15 minutes before adding the filling. You can also brush a light layer of melted butter on the crust and let it set first. Finally, avoid over-moist fillings on top when assembling right away.

Q: Can I make this without gelatin?

A: Yes, but texture will be softer and less sliceable. You can try using 1 cup of drained, full fat Greek yogurt mixed with 1/4 cup cream cheese to stabilize, or use 1 tsp powdered agar-agar cooked according to package and cooled slightly before folding in. Results vary so chill well.

Q: How long will the cheesecake keep and how should I store it?

A: Store covered in the fridge for up to 4 days. For longer storage freeze wrapped tightly for up to 1 month. Thaw in the fridge overnight before serving and don’t refreeze after thawing.

Q: Any tips for mixing in the Biscoff so it looks pretty?

A: Warm the cookie butter slightly so it’s spreadable, then dollop spoonfuls over the whipped filling and use a skewer to make loose swirls. Don’t overmix or it will lose the marbled look. For a crunchy contrast sprinkle the extra crushed biscuits on top just before serving.

No Bake Biscoff Cheesecake Recipe Substitutions and Variations

Cream cheese:
- Mascarpone (same texture, milder flavor; use 1:1)
- Full fat ricotta blended smooth with 2 to 3 tbsp heavy cream (slightly grainy if not blended well)
- Neufchâtel (lower fat, use 1:1 but cheesecake will be a bit softer)
Heavy cream:
- Whipping cream (36% fat) works the same for whipped topping
- Chilled coconut cream (for dairy-free; flavor coconutty so choose wisely)
- Combine 3/4 cup whole milk + 1/4 cup melted butter to approximate richness in a pinch
Powdered sugar:
- Make your own by blitzing granulated sugar in a blender until very fine, then sift (use same weight)
- Confectioners style sucralose or other powdered sweetener, 1:1 by volume but check sweetness
- For less sweet, reduce amount and add 1 to 2 tbsp honey or maple syrup to the filling, but lower other liquids slightly
Biscoff cookie butter:
- Peanut butter or almond butter (similar texture; flavor will change)
- Speculoos or cookie spread from another brand (direct swap)
- Nutella or chocolate-hazelnut spread for a chocolate twist, use equal amount

Pro Tips

1. Chill the crust well before you add the filling, otherwise the crumbs will mix into the filling when you pour it and youll end up with a messy base. If you have time, pop the crust in the freezer for 10 to 15 minutes to firm it up quick.

2. Don’t let the gelatin get too hot. Warm it just until it melts, then cool it a little before mixing into the whipped cream. If it’s too hot you’ll deflate the cream or get lumpy streaks, too cool and it wont disperse. Test by stirring a spoonful of whipped cream into the gelatin first like the recipe says.

3. Watch the whipped cream like a hawk. Stop at soft to medium peaks, cuz if you go past that it can get grainy and the filling will be dense. When folding, fold gently and keep some air in the mixture so the cake stays light.

4. For cleaner slices, chill the cake fully overnight and wipe a sharp knife with a hot towel between cuts. Do one straight confident cut instead of sawing, and you’ll get nicer looking slices and less crumb drag.

No Bake Biscoff Cheesecake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just made a No Bake Layered Cheesecake that’s two layers of crunchy Biscoff genius and somehow looks way fancier than I deserve so you should keep scrolling.

Servings

servings

Calories

533

kcal

Equipment: 1. 8 or 9 inch springform pan (lined with parchment)
2. Mixing bowls (one large, one small)
3. Hand mixer or stand mixer (for cream cheese and whipping cream)
4. Food processor or rolling pin plus a zip bag (to crush the cookies)
5. Measuring cups and spoons and a kitchen scale if you have it
6. Rubber spatula and an offset spatula or butter knife (for smoothing)
7. Small saucepan or microwave-safe bowl (to warm the bloomed gelatin)
8. Whisk and a spoon (for tempering and folding)
9. Refrigerator space and a baking sheet or plate to set the pan on while it chills

Ingredients

16 oz (450 g) cream cheese, softened
1 1/2 cups (360 ml) heavy cream, cold
3/4 cup (90 g) powdered sugar, plus 1 tbsp for whipping cream
1 tsp vanilla extract
1 tbsp unflavored powdered gelatin (or 1 packet) plus 2 tbsp cold water
1/3 to 1/2 cup (100 to 150 g) Biscoff cookie butter (cookie spread), room temp
2 cups (about 200 g) crushed Lotus Biscoff cookies for main crust
6 tbsp (85 g) unsalted butter, melted (for main crust)
1 cup (about 100 g) extra crushed Lotus or digestive biscuits for second crunchy layer
2 tbsp unsalted butter, melted (for second layer)
8 to 10 whole Lotus cookies for garnish, optional
Extra cookie butter or melted Biscoff for drizzling, optional (2 to 4 tbsp)

Directions

Line an 8 or 9 inch springform pan with parchment and set aside. Mix 2 cups (about 200 g) crushed Lotus Biscoff cookies with 6 tbsp (85 g) melted butter until it looks like wet sand, press evenly into the bottom of the pan for the main crust, then chill in the fridge while you make the rest.
Combine 1 tbsp unflavored powdered gelatin with 2 tbsp cold water in a small bowl, let it bloom for about 5 minutes, then gently warm it in 5 second bursts in the microwave or over a small pan just until liquid and not boiling, set aside to cool slightly.
In a large bowl beat 16 oz (450 g) softened cream cheese with 3/4 cup (90 g) powdered sugar and 1 tsp vanilla extract until smooth and no lumps remain.
Stir 1/3 to 1/2 cup (100 to 150 g) room temperature Biscoff cookie butter into the cream cheese mixture, taste and add more if you want it stronger, mix until even.
Whip 1 1/2 cups (360 ml) cold heavy cream with 1 tbsp powdered sugar to soft to medium peaks. Don’t overbeat or it will become grainy.
Temper the slightly cooled gelatin by stirring a spoonful of the whipped cream into it, then slowly fold the gelatin into the whipped cream, mixing quickly so it disperses evenly.
Fold about one third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until the filling is light and silky, keep some gentle air in the batter.
Remove the pan with the chilled main crust, sprinkle 1 cup (about 100 g) extra crushed Lotus or digestive biscuits over the crust, drizzle or mix with 2 tbsp melted butter and press lightly to form a thin crunchy second layer.
Spoon or pipe the Biscoff cheesecake filling over the crunchy layer, smooth the top, cover and chill at least 4 hours or overnight until set.
Before serving, optionally garnish with 8 to 10 whole Lotus cookies and drizzle 2 to 4 tbsp extra cookie butter or melted Biscoff on top, run a hot knife around the pan to release, slice and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.