Biscoff No Bake Cheesecake

by Jamie on June 22, 2012

Post image for Biscoff No Bake Cheesecake

I think it’s fair to say I am not the best traveler in the world. Big airports give me anxiety. I’m claustrophobic, so the bathrooms on planes are out of the question. And sitting so close to random people in a confined space? Makes me itchy, twitchy, and miserable. Especially when your row mate eats a Caesar salad for dinner and then falls asleep with their mouth agape 6 inches from your face.

It was sort of good that the fellow passed out, though. I was tired of trying to covertly read 50 Shades of Gray on my iPad without him glancing over and catching a glimpse of the naughty words. That book is something else – and that’s the last of my words on that particular subject.

Despite my utter disdain for traveling, my recent trip to Kansas City with Gold Medal Flour did have some amazing positives: fantastic people, incredible food, and I got to tour a factory and get up close and personal with a combine. More on that experience will come later this month. Just know: it was pretty awesome.

While intermittently holding my breath and attempting to breath through my mouth instead of my nose due to said sleeping man, I decided to distract myself with 15 minutes of free internet and Biscoff Cookies – thank you, Delta. I always forget how delightful these crisp, caramelly cookies are. As I munched away, happily distracted from Caesar-breath, the idea for No Bake Biscoff Cheesecakes was born.

Imagine a crisp, cookie crumb foundation topped with a deadly combination of Biscoff Spread, cream cheese and Cool Whip. While it’s an incredible simple dessert to prepare, any crowd you serve it to is going to be wowed by your creativity and Biscoff genius.

The fact that this Biscoff cheesecake isn’t baked makes it perfect for Summer. I don’t know about where you are, but it’s seven shades of Hades here in Ohio today, and just the thought of turning on my oven made me sweat a little. Cold, creamy and full of cinnamon – that is what I’m all about with this cheesecake.

*See recipe notes for details on how to find Biscoff Cookies and Spread in your area.

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Biscoff No Bake Cheesecake

June 22nd, 2012

Yield: 4-6 servings

Prep Time: 15 minutes


For the Crust

12 Biscoff cookies, crushed into crumbs
2 tablespoons unsalted butter, melted

For the Filling

1 (8 ounce) package cream cheese, softened
2/3 cup Biscoff Spread
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional
Biscoff cookie crumbs, optional


1. In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping and Biscoff cookie crumbs.


- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

- The small glass bowls were purchased from Pier 1. Spoons are from Ikea.

- If you've never seen Biscoff Cookies or Spread, head over to their site and find a retailer near you that stocks the items.

Source: My Baking Addiction

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{ 113 comments… read them below or add one }

avatar Kristen June 28, 2012 at 10:24 am

It was so great seeing you here (even though it was brief). Your 50 Shades of Hades had me lol. These desserts have me wishing we were neighbors!!


avatar Brian @ A Thought For Food June 28, 2012 at 10:25 am

A combination of some of my favorite foods. I have a weakness for cheesecake… and Biscoff. Danger!


avatar Tracy June 28, 2012 at 10:41 am

I love getting those delicious cookies on Delta flights too! These little cheesecakes look delicious, and I love that they are no-bake since it is also a million degrees here in upstate NY.


avatar Patti Brown June 28, 2012 at 10:44 am

I’ve never heard of Biscoff cookies or the spread, but if it’s cinnamon, I’m all over it! Apparently, Kroger stores carry both. This sounds really yummy and refreshing for summer.


avatar Melanie June 28, 2012 at 11:06 am

If I were to make this in a glass dish, would I use an 8 X 8 or a 9 X 13?


avatar Jamie June 28, 2012 at 1:00 pm

I would definitely use an 8×8 square pan or a pie plate. Hope this helps.


avatar Christina @ This Woman Cooks! June 28, 2012 at 12:39 pm

Sweet heaven! A must make for sure.


avatar laura h June 28, 2012 at 6:23 pm

What are the actual ingredients of this spread?


avatar Jamie June 28, 2012 at 7:29 pm

You can find the ingredient list here: Hope this helps.


avatar Margita June 29, 2012 at 1:34 pm

Unfortunately, they do not have a retailers in Europe, so nothing of it :(


avatar Margita June 29, 2012 at 1:58 pm

PS. I have just found the information that they are supposed to be exactly like Speculaas, but I ate different kind of Speculaas and they’re nothing like Biscoff cookies. They just don’t’ taste the same – Biscoff is much more sweet, have rich caramel-y taste while Speculoos have a distinctive earthy, spicy taste, foremost of cinnamon and ginger. And while I can find Speculaas in supermarkets, I’ve seen Lotus only in cafes.


avatar Silvia November 22, 2013 at 11:28 pm

No, the cookies are more like Bastogne cookies then Speculaas. LU makes them and you should be able to find them in supermarkets in Europe.


avatar Affi June 29, 2012 at 6:49 pm

Hi. Just discovered your blog and I’m in awe. If I could reach into my computer and grab one right now, I totally would have done that already. Never thought biscoff cookies could look so amazing.


avatar Jamie June 30, 2012 at 12:09 pm

Thanks so much for stopping by! So happy to hear you enjoy the cheesecake recipe!


avatar Shawn @ I Wash...You Dry June 29, 2012 at 9:52 pm

You are my hero. This looks absolutely heavenly! Yuuuummm!!


avatar shalini July 4, 2012 at 11:40 am

just found your site…love love the cheesecakes..nutella we get in india…will have tolook for biscoff oor beg someone to bring it back from the us
love your little glasses!!!!


avatar Kim July 8, 2012 at 10:44 am

I just made this in a pan for easy transport to a friends BBQ. Everyone loved it!


avatar Jamie July 8, 2012 at 11:37 am

I am so happy to hear the recipe was a success! Thanks for coming back and sharing your thoughts.


avatar DebS July 8, 2012 at 5:23 pm

I have a batch made with fresh whipped cream in my fridge right now. Wow! I had to stop myself from just sticking my head into the mixing bowl! So for those of you that don’t want to use/can’t find cool whip, no worries!


avatar Jamie July 9, 2012 at 11:04 am

Glad to hear it worked great fresh whipped cream! Thanks for sharing your thoughts.


avatar momma July 8, 2012 at 5:31 pm

Jamie, I made these for the 4th of July….At Raynelle’s big hit……


avatar katie July 11, 2012 at 10:51 am

seriously… i think i just gained 10lbs looking at your photos. I just made biscoff ice cream last night and am now on a biscoff kick!


avatar Barbara | Creative Culinary July 16, 2012 at 3:15 pm

I love all things Biscoff and then you have to make this combination look adorable too? A real winner.

I have zero interest in the book Jamie but I have to check out this twitter account every day. @50ShedsofGrey. Really makes me laugh; it’s seriously one of the best parody accounts I’ve ever seen.


avatar Joanne July 16, 2012 at 6:08 pm

Hi I live in Canada and have not been able to find Biscoff spread for this recipe, and suggestions for a substitute?? Thanks Much..


avatar Jamie July 16, 2012 at 6:54 pm

I would recommend checking your local markets for Speculoos Spread, it’s the same thing and just as delicious.


avatar Joanne July 16, 2012 at 6:56 pm

Hi Jamie, ok I will do that thanks much..


avatar Claire August 31, 2012 at 1:16 pm

If you live in Edmonton, K&K Foodliner has it, although I bought the last jar last night.


avatar Natalie July 19, 2012 at 11:40 pm

I made this tonight, very good and I used whipping cream instead of cool whip and it worked great! Thanks for the recipe.


avatar carrian July 23, 2012 at 10:34 pm

This looks awesome! Can’t wait to try it!


avatar Ala August 5, 2012 at 8:16 pm

I was inducted into Camp Cookie Butter a short two weeks ago, and was actually just on my way to the kitchen to make a homemade batch when I came across your blog! Thanks for sharing this little gem–I recently made cookie butter swirl ice cream bon-bons that I couldn’t stop eating, so this is definitely the next item on my to-make desserts list.


avatar Jen October 14, 2012 at 3:01 pm

These look AMAZING! I have a slight *problem* ;) with Biscoff cookies – completely FLIPPED when I found them at Walmart! Thanks for a great recipe to try. Also, do you think this could work as a trifle???


avatar Jamie October 15, 2012 at 4:51 pm

I am so happy to hear that you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! And I think it would be delish as a trifle! Have a great day.


avatar Abigail November 27, 2012 at 7:25 am

Hi! I’ve been addicted to the biscoff biscuits for years after a trip to Europe but oddly I can’t find the spread ANYWHERE in the UK :(
Your cheesecakes look fantastic, so I was wondering if I would be able to make my own paste?
I haven’t tasted their spread before so I can’t judge as to what’s in it. Any help would be great :D
Also we don’t have whipped topping here so if i can make the paste I’ll be making the cheesecake with whipped cream and will let you know how it goes :)


avatar Kellie January 6, 2013 at 3:06 pm

I pinned this months ago, but just finally got around to making it. It was wonderful!!! Took me a few trips to different stores to find the cookies and spread, but now that I know where to go I won’t have that problem anymore. It was easy to make, looks lovely, and received highest reviews from everyone at the table today. Thank you!


avatar MBA January 8, 2013 at 11:09 am

I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!


avatar wings of sugar February 9, 2013 at 6:08 am

wow mi piace, grazie per la ricetta ciao :)


avatar Stefanie February 20, 2013 at 12:43 pm

Thank you for posting this recipe. I made these last night and my family fell in love… :)


avatar caroluski February 26, 2013 at 8:43 pm

Just made these and there chillin’ in the fridge. I did make my own
Whipped cream and if the batter is any indication of how the cheesecakes will
Taste they are going to be amazing. Thankyou <3


avatar grace April 12, 2013 at 7:54 am

I live overseas in New Zealand… what can i substitute biscoffs for?


avatar Peggy June 16, 2013 at 8:58 pm

Made this for farther’s day so delicious ! My husband love this desert ! It wasn’t too sweet so it was prefect for him. Will make again.


avatar Jamie August 12, 2013 at 10:15 pm


That’s wonderful to hear! I’m thrilled that you enjoyed the recipe. Have a wonderful day and thank you so much for following MBA!



avatar Debbie W July 8, 2013 at 2:52 pm

Just a quick question… About how big are the small glass bowls that you used, in ounces? I’m just trying to calculate how many this would make in either 4oz or 8 oz jars. Thanks!


avatar Jamie September 13, 2013 at 7:16 pm

Hi Debbie,
These jars are closer to 4 oz. They’re from Pier 1.
- Jamie


avatar Teesa August 10, 2013 at 4:11 pm

That is the first I have ever heard of Biscoff! I’m going to have to see if I can find it at the local Whole Foods. I love no bake cheesecakes so I’ll give this one a try! Thanks! -Teesa


avatar Jamie August 19, 2013 at 10:29 am


It’s amazing, you need to find some! They sell it at most grocery stores so Whole Foods will probably have it or something like it. Thanks for stopping in and have a great day!



avatar Kristen September 19, 2013 at 1:00 pm

Question – How long will these hold in the fridge if I made them ahead? I know that regular whipped cream would “fall”, but I know Cool Whip is a bit different…


avatar Jamie September 19, 2013 at 1:19 pm

I would make them the day I was serving them – they’ll definitely be less stable if made with real whipped cream. I hope this helps.


avatar Kristen September 19, 2013 at 2:15 pm

Thanks Jamie! Making these for a party – flavors say Fall to me!


avatar Arielle Oder October 18, 2013 at 6:50 am

How long and can I even use muffin tins to bake these in?


avatar Jamie January 10, 2014 at 10:13 pm

Arielle, these cheesecakes are no-bake. You do not put them in the oven. I would not put them in a muffin tin.
- Jamie


avatar Kelly November 29, 2013 at 5:29 pm

Two questions:
1. Do you think I could make this a day or two ahead? And just add the Cool Whip & cookie garnish before serving?
2. Do you think it would be okay with Trader Joe’s cookie butter (instead of Biscoff spread)? Or Nutella?

Thanks! Looks yummy!


avatar Jamie January 10, 2014 at 4:02 pm

Kelly, I think you can make it ahead, and Trader Joe’s cookie butter or nutella would both work fine!
- Jamie


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