Biscoff Cheesecake {5 Ingredient Recipe!}
Creamy, rich, and full of cookie butter flavor – this no-bake Biscoff cheesecake is as easy as it is indulgent.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus chilling)
- Yield: 8 servings
- Category: Dessert, No-Bake, Cheesecake
- Method: No-Bake
- Cuisine: American, European-Inspired
- Diet: Vegetarian
Ingredients
For the Crust:
1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
1/4 cup melted butter
For the Filling:
1 cup Biscoff cookie butter (spread)
8 oz cream cheese, softened
1 1/2 cups whipped topping (like Cool Whip or stabilized whipped cream)
Instructions
Make the crust: Mix Biscoff crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Chill for 15–20 minutes to set.
Prepare the filling: In a large bowl, beat cream cheese and Biscoff spread until smooth and creamy.
Fold in whipped topping: Gently fold in the whipped topping until fully combined and light.
Assemble: Pour filling over the chilled crust and smooth the top.
Chill: Refrigerate for at least 4 hours or overnight until set.
Optional topping: Sprinkle with crushed Biscoff cookies or drizzle extra Biscoff spread on top before serving.
Notes
For a firmer texture, freeze for 30 minutes before slicing.
Use dairy-free cream cheese and whipped topping for a vegan version.
Can be made in mini cups for single-serve cheesecakes.
