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Cookie Butter No Bake Cheesecake

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Get ready to indulge in a slice of heaven with this irresistible Biscoff No Bake Cheesecake recipe! Picture this: a velvety smooth, lusciously creamy cheesecake that practically melts in your mouth with every forkful. And the best part? It’s a breeze to whip up! We’re talking about a buttery Biscoff Cookie Crust that adds the perfect hint of caramelized goodness, paired with a decadent filling made with creamy Cookie Butter that’ll have you swooning at first bite.

A piece of Cookie Butter No Bake Cheesecake with a bite taken out.

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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

Imagine the rich, spiced sweetness of Lotus Biscoff cookies transformed into a smooth, creamy cheesecake that requires no oven time. That’s exactly what you get with this Biscoff no bake cheesecake. It’s a recipe that welcomes bakers of all skills, eliminating the intimidation of traditional cheesecake techniques. 

Imagine not having to worry about water baths or cracked tops, thanks to the simplicity of this no bake dessert. Not only is it easy and quick to make, but the cookie butter spread and Biscoff biscuit base combine to create a decadent dessert that’s perfect for any special occasion or simply to delight the Biscoff lovers in your life.

Its creamy cookie butter cheesecake filling, set atop a butter Biscoff cookie crust, offers a mouth-watering treat that rivals the appeal of any traditional cheesecake, all with the consistency of peanut butter and the exquisite taste of those beloved Speculoos cookies. If you love the flavor of Biscoff, be sure to try these Biscoff Blondies!

A picture of a package of Biscoff cookies and a jar of Biscoff cookie butter.

Biscoff No Bake Cheesecake Ingredients

The magic truly lies in the ingredients. Using nothing but the finest, like full-fat cream cheese, guarantees that every bite is irresistibly smooth and rich. Now, gather around, because here’s what you’ll need to bring this decadent dessert to life:

  • 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

Each component, especially the Biscoff products, plays a pivotal role in delivering that iconic savory-sweet profile and creamy consistency, akin to the consistency of peanut butter, making this cheesecake a must-try for all Biscoff lovers. 

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!

Cookie Butter No Bake Cheesecake with a slice cut out on a white plate

Helpful Kitchen Tools

How to Store Leftover Cheesecake

Once you’ve indulged in the creamy, dreamy delight of a slice of biscoff no bake cheesecake, you might find yourself wondering how best to store any leftovers. Well, fret not! The key to keeping that delicious cheesecake as scrumptious as when you first sliced into it lies in how you store it.

First off, you’ll want to ensure your leftovers are packed away in an airtight container or wrapped tightly in plastic wrap. This keeps the creamy biscoff cheesecake filling fresh and prevents it from absorbing any odors from the fridge. 

Refrigeration is crucial for maintaining the decadent dessert’s perfect texture and taste. Typically, your biscoff no bake cheesecake will keep nicely in the fridge for up to 5 days, ensuring you can continue to enjoy this delightful treat.

However, if you’re looking at a longer timeline, freezing is your best bet. Slice the cheesecake into portions, wrap each piece individually, and freeze. This method allows for easy thawing and enjoyment later on. Keep in mind, though, that the texture might be slightly affected once thawed, but it’ll still be a delicious remnant of your baking prowess. 

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!

A picture of an entire Cookie Butter No Bake Cheesecake

Final Thoughts

As we come to the end of our delicious journey, I can’t help but feel excited for you to embark on making this decadent biscoff no bake cheesecake. You’ve seen how simple, yet absolutely scrumptious this recipe is.

With its creamy Biscoff cheesecake filling, nestled on a butter Biscoff cookie crust, and the distinct cookie butter spread that elevates it to a whole new level of dessert excellence, it’s a treat that promises to captivate every palate. 

Whether you’re planning a special occasion or simply yearning for a sumptuous treat to surprise the Biscoff lovers in your life, this Biscoff cheesecake is your go-to recipe.

I encourage you to allow this no bake Biscoff cheesecake to find its way into your recipe collection and onto your dining tables. May it become a beloved dessert that not only satisfies your sweet cravings but also brings a touch of joy and decadence to your gatherings. Here’s to creating deliciousness effortlessly, one cheesecake at a time!

More Cheesecake Recipes:

Cookie Butter No Bake Cheesecake

Cookie Butter No Bake Cheesecake

Yield: 12
Prep Time: 20 minutes
Passive Time: 4 hours
Total Time: 4 hours 20 minutes

A smooth, rich and creamy Cookie Butter No Bake Cheesecake that is easy and quick to make. Made with a Biscoff Cookie Crust and Cookie Butter.


  • 1 Box Biscoff Cookies, divided
  • 6 Tablespoons Butter, melted
  • 3 Blocks Cream Cheese, 8 oz each, softened
  • 1 Teaspoon Vanilla Extract
  • 1 Cup powdered sugar
  • 1 1/2 Cups Biscoff Cookie Butter
  • 8 Ounces Whipped Topping



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


  1. Beat the cream cheese, vanilla powdered sugar, and cookie butter until smooth.
  2. Fold in the whipped topping until it is all incorporated.
  3. Pour the filling into the springform pan.
  4. Crush the remaining cookies and sprinkle cookie crumbs over the cheesecake.
  5. Refrigerate the cheesecake for at least 4 hours to give it time to firm up.
  6. Serve!
Nutrition Information:
Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 363Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 46mgSodium: 211mgCarbohydrates: 34gFiber: 0gSugar: 21gProtein: 3g

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