Biscoff Cookie Butter Cheesecake

A friend came over last week, raving about a cheesecake she tried at a downtown café—creamy, rich, with a crust that tasted like cookies straight from the holidays.

I asked what it was made of, and she smiled, “You know those Biscoff cookies they give you on flights?” That’s all I needed to hear.

I couldn’t shake the idea, so I stopped by the store on the way home and grabbed a jar of cookie butter and a pack of those golden cookies. By the time the filling hit the crust, the kitchen smelled like a bakery with a hint of cinnamon and brown sugar. No oven. No fuss. Just layers of flavor and texture that came together effortlessly.

Short Description

This no-bake Biscoff Cookie Butter Cheesecake blends crushed Biscoff cookies, creamy filling, and cookie butter into a rich, dreamy dessert that’s as easy to make as it is irresistible.

Key Ingredients

For the Crust:

• 2 cups crushed Biscoff cookies (about 20 cookies)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened
• 1/2 cup Biscoff cookie butter (plus extra for topping)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

Optional Toppings:

• Whipped cream
• Crushed Biscoff cookies
• Drizzled Biscoff cookie butter
• Caramel sauce

Tools Needed

• 9-inch springform pan or pie dish
• Mixing bowls
• Electric hand mixer or stand mixer
• Silicone spatula
• Measuring cups and spoons

Cooking Instructions

Step 1: Make the Crust
In a mixing bowl, stir together the crushed Biscoff cookies, sugar, and melted butter until the texture resembles wet sand.

Press the mixture evenly into the bottom of a 9-inch springform pan using the back of a spoon or a glass. Chill in the refrigerator while you prepare the filling.

Step 2: Prepare the Filling
Using a mixer, beat the softened cream cheese, cookie butter, powdered sugar, and vanilla extract until completely smooth and fluffy.

Gently fold in the whipped cream using a spatula until the mixture is light, airy, and uniform in color.

Step 3: Assemble the Cheesecake
Pour the filling onto the chilled crust and spread it out evenly with a spatula. Tap the pan gently on the counter to release air bubbles and smooth the top.

Step 4: Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight for best results. If you’re in a rush, freeze for 2–3 hours until set.

Step 5: Add Toppings
Once the cheesecake has set, drizzle warm Biscoff cookie butter on top. Add whipped cream, crushed cookies, or a swirl of caramel sauce if desired. Slice and serve chilled.

Why You’ll Love This Recipe

– No baking required—perfect for warm days or busy weeks

– Silky, rich texture with bold cookie butter flavor

– A stunning dessert with minimal effort

– Crowd-pleasing and customizable

– Ideal make-ahead treat for parties or gatherings

Mistakes to Avoid & Solutions

1. Crust falling apart?
Make sure your cookie crumbs are finely crushed and fully coated in melted butter. Press them firmly into the pan for a solid base.

2. Lumpy filling?
Use room-temperature cream cheese and beat it thoroughly before adding other ingredients. Scrape down the bowl as you mix.

3. Filling won’t set?
Whipping the cream to stiff peaks is key. If it’s too soft, the filling may not firm up properly. Also, give it enough chill time—at least 4 hours.

4. Cookie butter too thick to drizzle?
Microwave it for 10–15 seconds before drizzling for a smooth, glossy finish.

5. Cracked top or uneven texture?
Although it’s no-bake, rough spreading or tapping too hard can affect texture. Use gentle movements and smooth with care.

Serving and Pairing Suggestions

– Serve chilled with a fork or dessert spoon for best texture.

– Pair with coffee, espresso, or a cinnamon chai latte.

– Dress it up on a platter with extra cookie crumbs around the edges.

– Works beautifully on a dessert buffet or plated individually for dinner parties.

– Add berries or sliced bananas for a fruity twist.

Storage and Reheating Tips

Refrigerate: Cover tightly with plastic wrap or store in an airtight container. Keeps for up to 4–5 days.

Freeze: For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Reheating? No need! Serve straight from the fridge or let sit at room temperature for 10 minutes before slicing.

FAQs

1. Can I use a different type of cookie for the crust?
Yes! Graham crackers, digestive biscuits, or gingersnaps work well, but Biscoff brings the signature flavor.

2. Can I make this cheesecake ahead of time?
Absolutely. It’s actually better when chilled overnight, so it’s perfect for prepping the day before.

3. How do I know when the cheesecake is set?
It should feel firm to the touch and not jiggle much when gently shaken. The top will look smooth and matte.

4. Can I use store-bought whipped topping instead of whipping cream?
You can, but the texture will be slightly less rich and fluffy. If using, fold it in gently to avoid deflating.

5. Is it safe to leave the cheesecake at room temperature?
Only for short periods (1–2 hours). Keep it refrigerated to maintain structure and freshness.

Tips & Tricks

– Chill your mixing bowl before whipping the cream—it helps it whip faster and hold shape.

– Use a hot knife for clean slices. Dip it in hot water, wipe, and cut.

– Add a pinch of sea salt to the filling to balance the sweetness.

– Let the cookie butter sit at room temp for easier blending.

– Line the bottom of your springform pan with parchment for easy release.

Recipe Variations

Chocolate Swirl Version
Swirl 1/4 cup melted dark chocolate into the filling before chilling. Use a toothpick to create marbled patterns for a dramatic look.

Mini Cheesecakes
Divide the crust and filling into a muffin tin lined with cupcake papers. Chill for 3 hours and top each with a small swirl of whipped cream and crushed cookies.

Pumpkin Spice Twist
Add 1/4 cup pumpkin puree and 1/2 tsp pumpkin spice to the filling for a cozy fall flavor. Adjust sweetness by adding 1–2 tbsp more powdered sugar.

Vegan Option
Use vegan cream cheese, coconut whipped cream, and a plant-based butter alternative. Swap out cookie butter with a vegan version if needed.

Nutty Crunch
Fold in 1/4 cup chopped toasted pecans or almonds into the crust or topping for extra texture.

Final Thoughts

Everyone who tried a slice asked the same thing: “Where did you buy this?” That’s the kind of reaction that quietly tells you a recipe is worth saving. The creamy filling, the buttery crunch of the crust, and that unmistakable cookie butter flavor—it all holds up, even days later in the fridge.

This cheesecake isn’t just easy to make, it gives off the kind of comfort that belongs at a birthday, a casual dinner, or just the end of a long week. Keep the ingredients on hand—you’ll want to make it again sooner than expected.