Our No Bake Biscoff Cheesecake is one of the easiest holiday pies you’ll ever make! With no baking required, it’s the perfect Thanksgiving or Christmas dessert when your oven is already full of turkey or ham! You can even make it the day before to save yourself time on the big day.
With a fluffy cookie butter cheesecake filling and a decadent crust made from the biscoff cookies, anyone who loves those yummy little spiced cookies is going to go crazy for this easy no bake dessert.
We took two of our favorite no bake recipes – No Bake Biscoff Bars and No Bake Pumpkin Pie – and put them together to make this delicious cheesecake. In the first trial run, my family didn’t even give it enough time to set up before it was gone. It has become an instant classic at our house, now!
Why you’ll love this recipe
- No oven needed. If you’re short on oven space for the holidays, or it’s too hot to turn it on, make this instead.
- Make-ahead friendly. This one needs time to set up and chill, so it’s great to make the night before.
- Biscoff in every bite. From the crust (made of cookies) to the batter (flavored with spread) to the topping (if you want it to!) you get a taste of your favorite cookie in every bite.
- Easy for any level of home cook. With no eggs, no water bath, no complicated techniques, this cheesecake is perfect for any cooking experience level (and it’s great for beginners!).
Cookie Butter vs Biscoff vs Speculoos
So what’s the difference? Speculoos is the name for the original spiced cookie (or biscuit), Biscoff is a name brand of that cookie (think: Oreo), and cookie butter is a spread made from those spiced cookies. For this recipe you’ll need the spiced cookies (any kind) AND cookie butter.
Ingredient Notes and Substitutions:
For the Crust:
- Biscoff Cookie Crumbs.
- Melted Butter. Unsalted butter is what we prefer (the cookies provide enough salt and other flavors!), but salted will work, too.
For the Cheesecake filling:
- Cookie Butter Spread: we like to use the creamy version of the spread for a smoother cheesecake, but you could use crunchy spread if you prefer. As noted above, you can use Cookie Butter brand, Speculoos spread, or Biscoff spread – whatever you can find.
- Cream Cheese: You don’t need a whole lot for this recipe, and if you have a whole block of 8 ounces, you can use half for this one and half for this no bake pumpkin dessert!
- Instant vanilla pudding mix: this is the secret ingredient in this recipe that helps the filling set up nicely.
- Milk: this is added to help activate that pudding mix and smooth the consistency.
- Cool whip: gives it that “fluff” like consistency. Since many will ask, this can be substituted for homemade whipped cream, however, the texture of the cheesecake will be significantly different – more gooey – and may not set up well.
Equipment Needed.
We recommend these simple tools for making this recipe.
How to Make This Simple No Bake Dessert
- Make the Biscoff crust. Crush the Biscoff cookies into fine crumbs. You can do this with a Ziploc bag and a rolling pin, or do it quickly with a couple of pulses in a food processor or blender. Mix in the melted butter to the crumbs, then press this into the bottom and up the sides (if possible) of an 8” or 9” pie pan. Place it in the refrigerator while you prepare the cheesecake.
- Make the cheesecake. In a large bowl, mix together the cookie butter spread, cream cheese, dry pudding mix, and ½ cup of milk. If you want to make sure it is smooth, use a hand mixer and room-temperature cream cheese. Fold in the cool whip until completely combined.
Helpful Tip: The texture of the crust should be like wet sand. If it is too dry, it will be more crumbly when sliced. You can add more melted butter to get it to the right texture.
Tips for making a great no-bake cheesecake
- Use room temperature cream cheese. Cold cream cheese can make the mixture lumpy.
- Use a GOOD cream cheese. I know, not our usual recommendation, but if you can swing it, Philadelphia is the best brand of cream cheese to use (we swear, it’s smoother!). Also, go full fat, babe. It’s worth it.
- Let it chill. This little baby needs at least a good 4 hours to set up fully. You can even let it chill overnight and serve it the next day.
- Pack the crust well. We like to use a measuring cup to really press the crust into the bottom and sides. The better the crust is packed, the less likely it will fall apart.
- Fold in the cool whip. If you stir in the cool whip too vigorously, or use a mixer, it can affect how fluffy this cheesecake is and how well it sets up. Gently fold it in until just combined.
How to Store Biscoff Cheesecake
This cheesecake will keep well, covered in the refrigerator, for up to 4 days.
You can freeze this cheesecake, however, we have found that the texture does change slightly and can have a bit of crystallization. Cover it tightly before freezing, and don’t leave it in the freezer for more than a month. Let it thaw in the refrigerator before serving.
Frequently Asked Questions
Absolutely! In fact, we think it tastes better when it’s had a good 12 hours to chill. Make it up to 24 hours in advance.
Yes. As far as we know, they don’t make Biscoff cookie crusts, but you could sub it out for a graham cracker crust or gingersnap crust if you can find one.
If you didn’t chill it for long enough, subbed out the cool who for whipped cream, or stirred in the cool whip too much (see the ingredient notes above), it may not have the desired texture you’re going for.
Yes – but please note: the texture will change and start to crystallize once frozen. If you still want to freeze it, cover it tightly before freezing, and don’t leave it in the freezer for more than a month. Let it thaw in the refrigerator before serving.
Yes, but please see the ingredient note above – the texture will change if you substitute whipped cream and it may not set up in the way that you want (or is shown in the photos).
More Easy No Bake Dessert Recipes
You can check out our whole No Bake Dessert collection here. Here are a few fan-favorites:
- Fluffy Cream Cheese Dessert
- Chocolate Peanut Butter Lasagna
- Creamy Peach Pie
- Eggnog Eclair Cake
- Creamy Lemon Pie
No Bake Biscoff Cheesecake Recipe
Ingredients
Crust:
- 1 ½ cups Biscoff Cookie Crumbs, I pulsed the cookies in my blender
- 6 Tablespoons butter, melted
Filling:
- 1 cup creamy cookie butter or biscoff spread
- 4 ounces cream cheese, softened to room temperature
- 1 3.4 ounce Instant vanilla pudding mix
- ½ cup milk
- 8 ounces cool whip
Instructions
- Pulse the cookies in a food processor or blender to make fine crumbs. Pulse in the melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of an 8-inch or 9-inch pie pan. Place it in the fridge while you get the filling ready.
- In a large bowl, mix together the cookie butter spread, cream cheese, dry pudding mix, and ½ cup of milk (use a hand mixer for a quicker, smoother filling). Fold in the cool whip until completely combined.
- Remove the crust from the fridge and pour the filling into the crust, using a spoon or rubber spatula to spread it evenly.
- Cover the pie with plastic wrap and refrigerate for about 4 hours until the filling is set and firm.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
