No Bake Biscoff Cheesecake

This rich and creamy No Bake Biscoff Cheesecake features a tangy cream cheese filling with a cookie butter swirl and a Biscoff cookie crust. Made without Cool Whip, it’s the perfect 8×8 summer dessert when you don’t want to turn on your oven.

Have you heard of cookie butter?

It was SUCH a huge crazy trend back in the 2010s where it felt like everyone was eating a jar. Even Trader Joe’s came out with their own version.

I love it because it tastes like graham crackers mixed with some gingersnap spice, which is perfect to use in my s’mores hot chocolate when you don’t want soggy graham cracker crumbs.

Although the hype may have died down over the years, I still enjoy eating a jar.

And when I’m not eating it by the spoonful, I’m swirling it into my No Bake Biscoff Cheesecake.

Similar to my no bake cheesecake bars, it’s a rich and creamy cheesecake made in an 8×8 pan with cookie butter swirled on top and a Biscoff cookie crust on the bottom.

Much like my no bake pumpkin cheesecake bars, instead of Cool Whip I make homemade whipped cream then fold it into the cream cheese mixture.

And because it’s a no bake cookie butter cheesecake, that also means it’s an eggless cheesecake. Even Biscoff is egg free.

The hardest part is waiting for your Biscoff no bake cheesecake to chill overnight. The flavors will develop and be even more decadent and delicious the next day.

Of course if you don’t have access to cookie butter or simply don’t want to buy a specialty ingredient, you can easily substitute peanut butter, Nutella, or leave off the swirl altogether.

Ingredients For No Bake Biscoff Cheesecake

Here are the ingredients you need to make your Biscoff no bake cheesecake:

• Biscoff cookie crumbs: It was only fitting to stick with the Biscoff theme and use the cookies for the crust. However, you can also substitute graham cracker crumbs or gingersnap cookies.
• Butter: Needed to bind the crust.
• Granulated sugar: Adds a touch of sweetness to the crust.
• Salt: Helps bring out the other flavors, especially if using unsalted butter.
• Heavy cream: In lieu of eggs, homemade whipped cream is used to thicken and stabilize the filling.
• Cream cheese: Use blocks of full-fat cream cheese. The low fat and fat free versions have more water in them and may be too watery.
• Powdered sugar: Balances out the tanginess of the cream cheese plus helps stabilize the no bake filling since there’s added cornstarch.
• Vanilla: Adds flavor to the batter
• Cookie butter: Similar to peanut butter but made with speculoos cookies

What is Biscoff?

Biscoff is a European company that makes speculoos cookies (aka spiced shortbread cookies) you often get on airlines.

These cookies were turned into cookie butter, which is the same consistency as peanut butter but made with cookies instead of peanuts.

Although Biscoff is the top brand, there are other companies out there including Trader Joe’s version.

You can find a jar of cookie butter near the peanut butter and Nutella in your grocery store.

How To Make No Bake Biscoff Cheesecake

Here’s how to make your no bake Biscoff cheesecake bars:

1. Mix together cookie crumbs, melted butter, sugar, and salt to form a crust.
2. Pat crust the bottom of your 8×8 pan.
3. Whip heavy cream until it thickens into whipped cream. Transfer to fridge to keep cold.
4. Beat cream cheese, sugar, and vanilla until smooth.
5. Fold whipped cream into the cream cheese mixture.
6. Add the filling to your crust, evenly smoothing out the top as much as possible.
7. Swirl in cookie butter on top.
8. Refrigerate for a minimum of 4 hours, preferably overnight then serve as desired.

Refrigerate leftover no bake cheesecake in an airtight container for up to 5 days.

Don’t know what folding means? Learn how to fold whipped cream from The Kitchn.

More No Bake Cheesecake Recipes

If you enjoyed your no bake cookie butter cheesecake, check out these other no bake cheesecake recipes:

• No Bake Apple Butter Cheesecake
• No Bake Mini Cheesecakes
• No Bake Cheesecake Cups
• No Bake Blueberry Cheesecake
• No Bake Peach Cheesecake
• No Bake Caramel Apple Cheesecake

First published August 17, 2012