If you love the irresistible taste of Biscoff cookies and creamy caramel, this no-bake cheesecake is a dessert dream come true. Perfect for parties, holidays, or just because — this recipe brings together a crunchy cookie crust, a fluffy cheesecake filling, and a rich, gooey cookie butter caramel topping.
Whether you’re a cheesecake lover or simply obsessed with Biscoff spread, this dessert delivers indulgence in every bite.
🍪 Why You’ll Love This Recipe
- No oven required – perfect for summer!
- Ultra-creamy texture thanks to whipped cream.
- Biscoff flavor in every layer – crust, filling, and topping.
- Make-ahead friendly – tastes better after chilling overnight.
🧂 Ingredients
For the Crust:
- 2 cups Biscoff cookie crumbs (about 20 cookies)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream or whipped topping
For the Cookie Butter Topping:
- 1 cup Biscoff cookie butter, melted
- 1/4 cup caramel sauce
For Garnish:
- Whole Biscoff cookies
- Crushed Biscoff cookies (optional)
👩🍳 Step-by-Step Instructions
1. Prepare the Crust
Preheat oven to 325°F (160°C) if you want a firmer crust, though it’s optional.
In a medium bowl, combine the Biscoff crumbs and melted butter. Mix well.
Press the mixture into the bottom of a 9-inch springform pan or into small jars or cups for individual servings.
Refrigerate for at least 20 minutes to set.
2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar with a hand mixer until smooth and lump-free.
Add vanilla extract and mix until combined.
Fold in the whipped cream gently using a spatula until the mixture is light and fluffy.
3. Assemble the Cheesecake
Spread the cheesecake filling evenly over the chilled crust.
Smooth the top with a spatula.
Refrigerate for at least 4 hours, or overnight for best results.
4. Add the Cookie Butter Topping
Melt the Biscoff cookie butter and stir in the caramel sauce. Let it cool slightly to thicken but still be pourable.
Pour the topping over the cheesecake and spread evenly.
5. Garnish and Serve
Top with whole Biscoff cookies around the edge.
Optionally, sprinkle crushed cookies for extra crunch.
Slice and serve chilled. Keep leftovers refrigerated.
👌 Pro Tips
- For clean slices, dip your knife in warm water and wipe between cuts.
- Don’t skip the chill time — it helps the cheesecake set properly.
- Want a firmer crust? Bake it for 8 minutes before chilling.
📝 Storage & Make Ahead
- Fridge: Keeps well in the fridge for up to 4 days.
- Freezer: Wrap tightly and freeze up to 1 month. Thaw in fridge overnight.
📌 Try More Like This
Looking for more comforting, crowd-pleasing desserts?
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