About This Recipe

Biscoff cheesecake took over the internet for a reason — the combination of Lotus Biscoff cookies, Biscoff spread, and no-bake cheesecake filling creates something that tastes like a dessert from a high-end restaurant but requires zero baking skills. The cookie crust is made from crushed Biscoff cookies and butter. The filling is cream cheese, whipped cream, and Biscoff spread. The topping is warmed Biscoff drizzled over the top. It's dangerously simple and absolutely irresistible.

Why You'll Love It

  • The most viral dessert of the last 3 years — for very good reason
  • No-bake means no oven, no water bath, no cracks — just creamy perfection
  • The Biscoff cookie crust is better than any graham cracker crust ever made
  • Tastes like the inside of a Biscoff cookie transformed into cheesecake

Biscoff Cheesecake (No-Bake, Viral Recipe)

Biscoff Cheesecake (No-Bake, Viral Recipe)
20 min
Prep
0 min
Cook
20 min (+ 6 hrs chill)
Total
12
Servings
⭐ 4.9
Rating
480
Calories

Ingredients

  • For crust: 250g (about 30) Lotus Biscoff cookies, crushed
  • 5 tbsp (70g) unsalted butter, melted
  • For filling: 600g (21oz) full-fat cream cheese, softened
  • 1 cup (240ml) heavy whipping cream
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (130g) Biscoff spread (cookie butter)
  • 1 tsp vanilla extract
  • For topping: 1/4 cup Biscoff spread, warmed
  • 6 Biscoff cookies for decoration

Instructions

  1. 1Make crust Crush Biscoff cookies in a food processor or zip bag. Mix with melted butter until it resembles wet sand. Press firmly i...
  2. 2Whip cream Beat heavy cream to stiff peaks. Set aside....
  3. 3Make filling Beat cream cheese, sugar, Biscoff spread, and vanilla until completely smooth and fluffy, about 3 minutes. Fold in whipp...
  4. 4Fill and chill Pour filling over crust. Smooth the top with an offset spatula. Refrigerate at least 6 hours or overnight — it must be f...
  5. 5Decorate Warm Biscoff spread until pourable. Drizzle over cheesecake. Arrange whole Biscoff cookies around the edge. Slice and se...

Ingredients

For crust: 250g (about 30) Lotus Biscoff cookies, crushed 5 tbsp (70g) unsalted butter, melted For filling: 600g (21oz) full-fat cream cheese, softened 1 cup (240ml) heavy whipping cream 1/2 cup (100g) granulated sugar 1/2 cup (130g) Biscoff spread (cookie butter) 1 tsp vanilla extract For topping: 1/4 cup Biscoff spread, warmed 6 Biscoff cookies for decoration

Step-by-Step Instructions

  1. 1

    Make crust

    Crush Biscoff cookies in a food processor or zip bag. Mix with melted butter until it resembles wet sand. Press firmly into the base of a 9-inch springform pan. Refrigerate while making filling.

  2. 2

    Whip cream

    Beat heavy cream to stiff peaks. Set aside.

  3. 3

    Make filling

    Beat cream cheese, sugar, Biscoff spread, and vanilla until completely smooth and fluffy, about 3 minutes. Fold in whipped cream in two additions until combined.

  4. 4

    Fill and chill

    Pour filling over crust. Smooth the top with an offset spatula. Refrigerate at least 6 hours or overnight — it must be fully set before cutting.

  5. 5

    Decorate

    Warm Biscoff spread until pourable. Drizzle over cheesecake. Arrange whole Biscoff cookies around the edge. Slice and serve.

Pro Tips

🏆 Chef Tips
  • Full-fat cream cheese only — reduced fat makes a runny, sad cheesecake.
  • Warm Biscoff spread in the microwave 15 seconds for a perfect drizzle — it firms up immediately on the cold cheesecake.
  • Press the crust very firmly — a loose crust crumbles when sliced.
  • Overnight chilling gives the cleanest slices — patience is the secret ingredient.

Frequently Asked Questions

Lotus Biscoff cookie butter — a creamy spread made from crushed Biscoff cookies. Available at most grocery stores near peanut butter.
This recipe is specifically designed as no-bake. For a baked version, you'd need eggs and a different method — but the no-bake version is creamier.
Use a hot, dry knife — dip in hot water, wipe dry, slice, repeat for each cut.
Yes — freeze whole or in slices, wrapped well, up to 2 months. Thaw overnight in the fridge.

Nutrition Per Serving

480
Calories
6g
Protein
38g
Carbs
34g
Fat
1g
Fiber
26g
Sugar
280mg
Sodium
19g
Sat. Fat