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Get ready for a slice of heaven with this easy Biscoff No-Bake Cheesecake! With a buttery Biscoff cookie crust and a creamy filling made with irresistible Cookie Butter, this cheesecake melts in your mouth and is a total treat. Best of all? It’s super simple to make!

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Why You’ll Love This No Bake Biscoff Cheesecake Recipe

Think of the spiced sweetness of Lotus Biscoff cookies turned into a creamy, no-bake cheesecake—no oven required! This Biscoff No-Bake Cheesecake is perfect for bakers of any level since there’s no need to stress about water baths or cracked tops.

The combo of a buttery Biscoff cookie crust and a rich cookie butter filling makes this dessert super easy and totally decadent. It’s a dream come true for Biscoff fans and perfect for any special occasion, delivering all the deliciousness of classic cheesecake without the fuss. If you love the flavor of Biscoff, be sure to try these Biscoff Blondies!

Biscoff No Bake Cheesecake Ingredients

• Biscoff Cookies – the star that forms a deliciously crisp and flavorful base
• Melted butter – to bind our biscoff biscuit base perfectly together
• Cream Cheese – remember, full-fat for that ultimate creamy texture we’re after. Make sure your cream cheese has been softened to room temperature.
• Vanilla Extract – just a dash to enhance all those flavors
• Powdered Sugar – for a smooth sweetness that complements the biscoff’s spice
• Biscoff Cookie Butter – the heart of our creamy biscoff cheesecake filling, providing that distinct lotus biscoff spread taste
• Whipped Topping – to lighten our mixture and add that airy, cloud-like quality

How to Make No Bake Lotus Biscoff Cheesecake

[Step 1] Cookie Crust: Crush 3/4 of a box of Biscoff cookies into fine crumbs in a food processor or place the cookies in a ziplock bag and smash with a rolling pin. Mix the crumbs with the melted butter and press into the bottom and partially up the sides of a springform pan. Refrigerate for 30 minutes until it is set.

[Step 2] No Bake Cheesecake Batter: Beat the cream cheese, vanilla powdered sugar, and cookie butter until smooth in a large mixing bowl. Fold the whipped topping into the cream cheese mixture until it is all incorporated.

[Step 3] Pour the cheesecake mixture into the springform pan and spread to smooth with an offset spatula. Crush the remaining cookies and sprinkle the cookie crumbs over the top of the cheesecake. 

[Step 4] Refrigerate the cheesecake for at least 4 hours to give it time to firm up. Serve!

Helpful Kitchen Tools

• Food Processor
• Springform Pan
• Hand Mixer
• Offset Spatula
• Silicone Spatula

How to Store Leftover Cheesecake

To store your Cookie Butter No-Bake Cheesecake, cover it tightly with plastic wrap or foil and keep it in the fridge for up to 4-5 days. This helps maintain its creamy texture and keeps it fresh.

For longer storage, you can also freeze individual slices—just wrap them in plastic wrap, then place in a freezer-safe bag. When you’re ready to enjoy, let the cheesecake thaw in the fridge for a few hours before serving.

Frequently Asked Questions

• Can I substitute Lotus Biscoff spread? Absolutely. If you can’t get your hands on the iconic Lotus Biscoff spread, any cookie butter with a consistency of peanut butter works. The key is that rich, creamy texture that makes every bite a dream. 
• What if I can’t find Lotus Biscoff cookies for the Biscoff biscuit base? Speculoos cookies are a great substitute! They offer that similar spicy-sweet flavor that pairs beautifully with the creamy Biscoff cheesecake filling. 
• My cheesecake didn’t set. What went wrong? A firmer cheesecake requires patience – ensure your ingredients, especially the cream cheese and whipping cream, are full-fat. Also, a good chill in the fridge for at least 4 hours, preferably overnight, does wonders.
• How do I achieve the perfect creamy consistency? The trick is in the mixing. Beat your full-fat cream cheese until it’s smooth before adding other ingredients for that irresistible creamy, velvety texture. And remember, overmixing can introduce too much air, altering the density. 
• What is Cookie Butter? Cookie butter is the star of the show in this dessert.  It is made from Biscoff cookies and is simply amazing on its own, but is brought to a new level when added to a dessert. It is so good, I usually eat it by the spoonful right out of the jar. You should be able to purchase it at most grocery stores or Trader Joe’s. I’m pretty sure Walmart even has a generic brand Cookie Butter now!

More Cheesecake Recipes:

• Philadelphia No Bake Cheesecake
• Classic New York Cheesecake
• Caramel Pecan Turtle Cheesecake
• Cheesecake Factory’s Pumpkin Cheesecake
• No Bake Pumpkin Pie Cheesecake
• Strawberry Cheesecake Cupcakes
• Red Velvet Cheesecake Cupcakes

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