This no bake chocolate Biscoff cheesecake features a buttery Biscoff cookie crust layered with a rich, creamy filling made with Biscoff spread, cream cheese, and vanilla.
Finished with a silky Biscoff topping and a sprinkle of crushed cookies, it’s an easy make-ahead dessert that’s perfect for holidays, parties, or any time you’re craving a decadent treat.
Ingredients You’ll Need
For the Crust and Layers
- 2 cups crushed Biscoff cookies divided in half
- 7 Tbsp unsalted butter melted
For the Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- ¾ cup Biscoff spread
- 1 tsp vanilla extract
- ¾ cup heavy cream cold
For the Topping
- ⅓ cup heavy cream
- 3 Tbsp Biscoff spread
- Crushed Biscoff cookies and chocolate shavings for garnish
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How to Make No Bake Biscoff Cheesecake
Make the crust:
- Crush Biscoff cookies into fine crumbs and divide them in half (1 cup for the base, 1 cup for the middle layer).
- Mix the first half (1 cup) of crumbs with melted butter until fully combined.
- Press firmly into the bottom of a 9-inch springform pan and chill while preparing the filling.
Prepare the filling:
- In a bowl, beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract, and mix until fully combined.
- In a separate bowl, whip cold heavy cream to soft peaks, then fold gently into the cream cheese mixture.
- Fold in the melted chocolate chips.
Assemble the cheesecake:
- Spread half of the filling over the crust.
- Sprinkle the remaining 1 cup of crushed cookies evenly over the filling.
- Top with the remaining filling, smooth the surface, and refrigerate for at least 6 hours or overnight.
Make the topping:
- Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let cool slightly, then pour over the chilled cheesecake.
Garnish and serve:
- Decorate with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled.
No Bake Chocolate Biscoff Cheesecake
This no bake chocolate Biscoff cheesecake combines a buttery Biscoff cookie crust with a rich, creamy filling and a silky Biscoff topping. It's an easy make-ahead dessert that's perfect for holidays, parties, or any sweet craving.
Equipment
Ingredients
For the Crust and Layers
- 2 cups crushed Biscoff cookies divided in half
- 7 Tbsp unsalted butter melted
For the Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- ¾ cup Biscoff spread
- 1 tsp vanilla extract
- ¾ cup heavy cream cold
- ⅔ cup dark chocolate chips* melted
For the Topping
- ⅓ cup heavy cream
- 3 Tbsp Biscoff spread
- Crushed Biscoff cookies and chocolate shavings for garnish
Instructions
Make the crust:
- Crush Biscoff cookies into fine crumbs and divide them in half (1 cup for the base, 1 cup for the middle layer).
- Mix the first half (1 cup) of crumbs with melted butter until fully combined.
- Press firmly into the bottom of a 9-inch springform pan and chill while preparing the filling.
Prepare the filling:
- In a bowl, beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract, and mix until fully combined.
- In a separate bowl, whip cold heavy cream to soft peaks, then fold gently into the cream cheese mixture.
- Fold in the melted chocolate chips.
Assemble the cheesecake:
- Spread half of the filling over the crust.
- Sprinkle the remaining 1 cup of crushed cookies evenly over the filling.
- Top with the remaining filling, smooth the surface, and refrigerate for at least 6 hours or overnight.
Make the topping:
- Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let cool slightly, then pour over the chilled cheesecake.
Garnish and serve:
- Decorate with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled.
Notes
*How to melt chocolate chips: Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until the chocolate is smooth and fully melted. Be careful not to overheat, as chocolate can burn quickly. If needed, stir for an additional minute after the last interval; the residual heat will often melt the remaining chips.
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