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No-bake Biscoff Cheesecake - Incredibly easy to make and the results speak for themselves!

No-Bake Cookie Butter Cheesecake

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Hi Bold Bakers!

So I’m going to go ahead and say it…I am the Queen of No-Bake Cheesecakes! From my Strawberry to Dulce De Leche cheesecake recipes, I love to take all of our favorite desserts and flavors and re-imagine them into these over-the-top cheesecakes. All of my recipes are simple enough for a novice baker since there’s no baking involved, yet they taste like they were made by an absolute pro. This no-bake cheesecake recipe is one of my most favorites to date: it’s my No-Bake Cookie Butter Cheesecake!

For those of you who have never had Biscoff Cookies before, they’re some delectable biscuits that are buttery, rich and spiced. They taste like a cross between a short bread cookie and a graham cracker. Somewhere along the line, Biscoff started making these cookies into what is known as cookie butter. No-bake Biscoff Cheesecake, No-bake Cheesecake , No-bake desserts, biscoff cheesecake, cookie butter cheesecake, speculoos cheesecake, no bake desserts, cheesecake recipe, easy desserts, easy cheesecake recipe, egg free cheesecake, egg free recipes, egg free desserts

If you are a Nutella or a peanut butter fan, you will love this cookie butter, as it has the same smooth texture of those spreads along with the taste of a Biscoff cookie. In other words, it’s pure magic!

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Based on the popularity of this sweet spread (and my own personal love for Biscoff cookies) I decided to take this flavor and turn it into a cheesecake.

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This is one of my most decadent creations yet, featuring a buttery and sweet Biscoff cookie crust, a rich cheesecake center mixed with creamy Biscoff cookie butter, and all topped off with my homemade salted caramel, whipped cream and more cookies. Talk about impressive, this No-Bake Biscoff Cheesecake recipe will have people coming back for seconds, thirds, and more! I can’t wait for you all to give this a try!

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Buy Biscoff Cookie Butter from Amazon!

4.5 from 2 votes
No-bake Biscoff Cheesecake - Incredibly easy to make and the results speak for themselves!
No-Bake Cookie Butter Cheesecake
Prep Time
20 mins
Total Time
20 mins
Servings: 8 servings
Author: Gemma Stafford
  1. Blend the cookies in a food processor until fine crumbs ground. Combine crumbs with melted butter. Press into the bottom of a 9 inch springform with the mixture and put in the fridge while preparing the filling.
  2. Add in the cream cheese and Biscoff cookie butter to the food processor and blend until smooth.
  3. Pour in the cream and continue blending until your mix has thickened up well, around 3 minutes.
  4. Pour batter over the prepared crust, cover with plastic wrap and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)
  5. When ready to serve pour over salted caramel sauce, pipe on some cream and lay some Biscoff cookies on top.
  6. Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Lola on November 19, 2017 at 8:45 am

    Hey Gemma. I’m a huge fan of yours. I’m so excited because I’m making this cheesecake for thanksgiving this year. I was wondering if you could tell me what sized pan you are using. Thank you so much.
    P.s. I LOOOOVVVVEEEEE your work
    Best Wishes,

    • Gemma Stafford on November 19, 2017 at 8:55 am

      Hi Lola,
      I used a 9inch springform pan for this.
      The cream cheese for this is best when dry ish, not the spreadable one in a tub.
      The cream should be fresh dairy cream 35% fat content + works best.
      If you are using different types to me you may need to set it up with a little gelatin.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I am putting this in here for you, and others, not all cream/cream cheese is equal!
      Gemma 🙂

  2. Naran on November 9, 2017 at 6:47 pm

    Hi Gemma! I am a big fan of you. I am living so far country from your place, but I often watch and make using your so nice recipes. And today, I have a few questions for you because I am a beginner baker so I need your help.

    1. About a cheesecake fixing..
    I prefer not- baked cheesecakes, so I made yesterday and it turned out great and yammy.
    And I put the cake on the cake board as I always do that, but the cake bottom was made of biscuits so it is easy to slip(or move back and forth). If it was a normal cake, I spread some cream on the cake board but this is not a moist or dense cake so I do not know how can I fix this cake on the cake board.

    2. About a cream on the cheesecake filling
    Should I put a fresh cream when it was cold(straight take out from my fridge)?
    I worry about the cream cheese would be firmed because of the cold cream. Is it true or not?

    p.s: I am not using English in my first language, so my some of my sentences are not natural and awkward but please
    I hope you will understand what I mean. Thank you for reading and have a good weekend!

    • Gemma Stafford on November 10, 2017 at 1:28 am

      Hi Naran,
      Yes, I understand what you are saying, it is great hat you are here and baking with us.
      1. I get it, when you fix a cake to a cake board you do it with some of the frosting. You can make a a sugar paste to fix this, that is just icing sugar/powdered sugar and water, very little water will do it. I would not normally do this with a biscuit base, but it is possible.
      2. Always use cream fresh from the fridge, it is important.
      Your English is very good, well done, I understood this perfectly,
      Gemma 🙂

  3. Phyllis Ong on September 9, 2017 at 8:36 am

    Fantastic recipe! First try was a success !

    • Gemma Stafford on September 10, 2017 at 5:52 am

      Thank you Phyllis for your kind review,
      Gemma 🙂

  4. Sumi on July 14, 2017 at 1:34 pm

    Hi Gemma,
    Looks insane?

    Could you please temme if which cake tastes better, the caramel cheesecake or the biskoff one?
    Please leave suggestions
    I wanna try it out for a birthday party

    I have tried your no-nake Oreo cheesecake & was absolutely delicious ?

    Waiting for your response ?

    • Sumi on July 14, 2017 at 1:37 pm

      Also, would a brownie base work well with the caramel cheesecake instead of biscuits crumbles?

    • Gemma Stafford on July 15, 2017 at 3:24 am

      Hi Sumi,
      Yes, you can use a brownie base with any cheesecake really, it will be good. I do like the crunch of the cookie crumb!
      The choice is a question of taste, both have a caramel flavor, the Biscoff one is a little more spicy.
      I am thinking the caramel one may have a wider appeal, but really cannot say!
      Hope you have a great party, I am sure your guests will enjoy either one!
      Gemma 🙂

  5. Nashwa on June 22, 2017 at 10:52 am

    Also I wanted to ask if the biscoff spread is exactly 1/2 cup because 200 g seems more than 1/2 cup thank you

    • Gemma Stafford on June 22, 2017 at 11:31 pm

      it’s 1/2 a cup but you can add a little more if you wish 🙂

  6. Nashwa on June 22, 2017 at 8:45 am

    Hi Gemma,
    I am making this cheesecake. I’m wondering which cream cheese to use. I have in my country kirri squares and spread, I don’t know if you know it. I always use kirri squares, but I think because the amount of cheese is big I’m thinking about using the spread. What do you think?

    • Gemma Stafford on June 22, 2017 at 11:33 pm


      I recommend using whatever cream cheese is firmest. You needs to be firm because there is no gelatin in the cake.

      Hope this helps,

  7. Joanna on June 10, 2017 at 8:49 am

    Oh my word! Just looked back at comments! You speak French?! Or is that Irish? Was it hard to learn English or did you already speak English in ???

  8. Joanna on June 10, 2017 at 8:44 am

    What if you don’t have a processeor? Can you use a mixer? Do your homeade ingredients in this recipe taste better than store bought? Can you get the same things at the store? I’m sure yours is MUCH better than store bought. ?

    • Dez on December 27, 2017 at 3:54 pm

      Hi Joanna, made this cheesecake for Christmas, without a Food processor. We used a hand held mixer for the mixing part of this recipe and a rolling pin to crush the cookies, put those in a ziplock bag. Works fine!

  9. Nia on June 8, 2017 at 1:19 pm

    Hi Gemma, made this for a family event but unfortunately the mixture was very thin. It was as if the double cream didn’t whip up and thicken no matter what (I used full fat cream cheese from marks and spencer). I ended up putting it in the freezer, but once defrosted it melted. I’m in the UK – any idea what might have affected it?

    • Gemma Stafford on June 9, 2017 at 3:14 am

      Hi Nia,
      There is an issue with cream cheese in the UK and in Ireland. most of these are designed for spreading, and are very soft. The one we get here in the US is in a block, I remember this in Ireland too, but it is no longer available in the UK. I checked this with Philadelphia manufacturers!
      My Mum uses one from Tesco (Full fat, soft, own label) and she finds that works well for her.
      Then use a double/heavy cream. This holds the mix together well.
      You can also use a little gelatin to stabilize the mix.If you are not familiar with the technique read the pack carefully. Take two sheets, or two teasoons of the gelatin. Sponge it in a little cold water. When it is soft drain off the water and pop in the microwave for a few seconds until it melts. This happens really quickly, add this to a little warm cream from the recipe, then into the cheesecake mix. Try this, it is a great way to stabilize the mix.
      thank you for being with us,
      Gemma 🙂

  10. ceo38 on June 7, 2017 at 1:57 am

    Hi Gemma, it’s me KAren! I just submitted a pic of my 6inch size of the cake. My friends love it! Thanks a zillion for your awesome recipe. However cos singapore’s weather is really warm (around 33degree today), the cake melted quite a bit when I am traveling to my friend’s place. Can you enlighten me if there’s any other way to make the cake not so prone to melting? Will adding gelatine help it stay in shape better? Could you teach me how? Thanks a lot in advance

    • Gemma Stafford on June 7, 2017 at 5:35 pm

      yes you got it, gelatin would stop this from happening. Add 2 sachets to your cheesecake and you will want to mix it in with the cream. Read the pack of gelatin to see how to use it. Best of luck 🙂

  11. Carole on June 6, 2017 at 11:12 pm

    Bonjour gemma peut on manger le cheesecake glacé ? Merci j’adore ce que vous faites. Bisous de Marseille ?

    • Gemma Stafford on June 7, 2017 at 12:58 am

      Bonjour Carole,
      voulez-vous dire comme une glace? Si tel est le cas, ces recettes servent vraiment comme un dessert semi-congelé. Cela contribue vraiment à stabiliser cela, surtout si le fromage à la crème que vous utilisez est étalé, ce qui tend à être très doux. Non congelé, retirer du congélateur environ 30 minutes avant de servir. Passez une bonne journée dans la belle France, Gemma 🙂

  12. Karen on June 5, 2017 at 12:38 am

    Oh dear… forgot to ask one more question, I can’t seem to find cookie butter in my country but I found lotus brand biscoff biscuit spread instead. Are they the same? Any idea? Thanks

    • Gemma Stafford on June 5, 2017 at 5:34 am

      Hi Karen,
      Yes, this is a cookie butter!
      I also have a recipe here for you to make your own,
      Gemma 🙂

      • Karen on June 5, 2017 at 6:43 am

        Thanks a lot Gemma! I’ll try out the recipe n hopefully I will succeed! Lolx

      • Karen on June 6, 2017 at 12:57 am

        Hi Gemma so I made this (it’s in the fridge now). It’s a surprise birthday cake for someone. Tomorrow I’ll need to transport it (40mins journey) to her. Do u think the entire cake (cream cheese/whip cream) will melt? Am staying in Singapore (pretty warm country)….thx a lot

        • Gemma Stafford on June 6, 2017 at 2:14 am

          Hi Karen,
          No, this should hold up for this period of time. You can cover the box with a blanket to keep the chill in for the journey. I hope you have a very happy party,
          Gemma 🙂

  13. Karen on June 5, 2017 at 12:37 am

    Hi Gemma, I would like to try out this recipe but may I know if I can actually half the recipe and if yes, what size of cake tin can I use instead of 9inch and isit necessary to use a springform tin? Another question is for your salted caramel recipe, what kind of heavy cream can I use? Is heavy cream same as thickening cream? Thanks in advance

    • Gemma Stafford on June 5, 2017 at 5:38 am

      Hi Karen,
      You can use a 6 inch pan if you wish. You can line it with cling film and leave an overlap so you can lift it out.
      Heavy cream is a liquid fresh dairy cream. i do not know what a thickening cream is!
      This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content.
      Gemma 🙂

  14. MermaidGhostie on June 3, 2017 at 3:12 am

    Hi Gemma I live in London and was wondering… WHAT CHEESE DO I USE haha ? There are so many choices of cream cheese/ soft cheese. Which would you recommend for cheesecake? Thanks

    • Gemma Stafford on June 4, 2017 at 8:30 am

      Hi there,
      As it happens my Mum has this problem too!
      There is a cream cheese/soft cheese in Tesco, it is their own brand, the full fat version, which is great for cheesecake. They do not do the pack of Philly in the UK or Ireland any longer, and the one they make is designed as a spread!
      Gemma 🙂

  15. Kismet on June 2, 2017 at 2:11 pm

    Hi Gemma, I am confused about the amount of cream cheese. Since in America the Philadelphia brand is sold in 8oz pkgs, how many packages are needed?

    Thanks. Looks so scrumptious

    • Gemma Stafford on June 3, 2017 at 2:34 am

      Hi there,
      It is written in the recipe!
      3 cups (11oz/330g) Biscoff cookies
      1 stick (4oz/120g) butter, melted
      ½ cup (200g/7oz) Biscoff cookie butter
      1 ½ cup (12oz/355ml) whipping cream
      3 cups (1lb 8oz/675g) cream cheese
      To Decorate
      Whipped cream
      I hope you enjoy this one,
      Gemma 🙂

      • mstrafra on June 4, 2017 at 11:55 am

        I am confused also about the amount of cream cheese. It seems a little misleading 1package of 8 oz cream cheese doesn’t make 3 cups ( at least I don’t think so) are you saying use 3 8 oz packages of cream cheese?

        • Gemma Stafford on June 4, 2017 at 9:26 pm

          yup, that is exactly what It is. you need 3 blocks of 8 ounces.

          Good luck with your cheesecake 🙂

          • Fran on June 14, 2017 at 3:58 pm

            Honestly! If a reader tells you the instructions in the recipe aren’t clear, tell your intern not to refer them back to the still unclear recipe. What good does that do? Thanks goodness the second reader asked more directly.

          • Gemma Stafford on June 16, 2017 at 4:50 am

            Hi Fran,
            I am not sure what the issue is?
            Was your original question about the weight of cream cheese? I suggest you use one method of measurement for any recipe, and stick to that. If you are going to measure in cups, use all cup measurements, it is confusing to move from one style of measurement to another. Cups are a volume measurement, and 3 cups will be roughly equivalent to 1lb 8 oz. Perhaps I am indeed misunderstanding your question, please let me know,
            Gemma 🙂

  16. Elizabeth on June 2, 2017 at 10:55 am

    Hi Gemma for your cookie dough Ice cream in your video it look darker and than I made it much more brown or something wrong there please help thanks !!!!!!!!!!!!

  17. Kathy on June 2, 2017 at 10:54 am

    I think the Biscoff packaging says they are the #1 choice with coffee – to be enjoyed with coffee, not containing coffee.

    • Gemma Stafford on June 3, 2017 at 2:40 am

      hi Kathy,
      this is true! I am getting great information about this cookie from all over the world. It is interesting, the name changes too according to the region, and the way it is spiced.
      Traditionally a Christmas cookie, I will need to make a version of this one!
      Gemma 🙂

  18. Rhea on June 1, 2017 at 9:50 pm

    I was literally salivating during the whole episode!!

    • Gemma Stafford on June 2, 2017 at 2:59 am

      Haha! not a good look Rhea, but I love it!
      Gemma 🙂

  19. haline on June 1, 2017 at 11:48 am

    Gemma, It looks great! Did your package of cookies say with COFFEE? That’s what I can find.
    Thanks, love your website!!!!

    • Gemma Stafford on June 2, 2017 at 3:13 am

      Hi Haline,
      No, these are really more like a caramel/spiced cookie. Biscoff is the manufacturer, they are a traditional Belgian/German cookie, usually served at Christmas time.
      I will get to making this soon, it is a good one. The traditional name for this is Speculaas, they are also called Lotus cookies. Google where you may find them. The coffee version will of course work too if you wish to use it,
      Gemma 🙂

  20. Jan on June 1, 2017 at 9:04 am

    Hi Jen,
    Do you have the nutritional data on the cheesecake? Thank you!

    • Gemma Stafford on June 2, 2017 at 3:17 am

      Hi Jan,
      No, I did not break it down, but you can be sure of one thing, this is rich, and is high in sugar. It would be served in little portions usually, for a gathering.
      Gemma 🙂

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