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.

Biscoff No Bake Cheesecake

Yield: 4-6 servings

Prep Time: 15 minutes

Total 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.
Source: My Baking Addiction

144 Responses to “Biscoff No Bake Cheesecake”

  1. 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!!


  2. 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!


  3. 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.


  4. 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.


  5. 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?


    • Jamie — June 28, 2012 at 1:00 pm

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

  6. Sweet heaven! A must make for sure.


  7. laura h — June 28, 2012 at 6:23 pm

    What are the actual ingredients of this spread?


  8. Margita — June 29, 2012 at 1:34 pm

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


    • 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.

    • 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.

  9. 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.


    • Jamie — June 30, 2012 at 12:09 pm

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

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

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


  11. 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!!!!


  12. 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!


    • 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.

  13. 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!


    • Jamie — July 9, 2012 at 11:04 am

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

  14. momma — July 8, 2012 at 5:31 pm

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


  15. 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!


  16. 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.


  17. 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..


    • 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.

    • Joanne — July 16, 2012 at 6:56 pm

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

    • 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.

  18. 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.


  19. carrian — July 23, 2012 at 10:34 pm

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


  20. 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.


  21. 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???


    • 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.

  22. 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 :)


  23. 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!


    • 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!

  24. wings of sugar — February 9, 2013 at 6:08 am

    wow mi piace, grazie per la ricetta ciao :)


  25. 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… :)


  26. 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


  27. grace — April 12, 2013 at 7:54 am

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


  28. 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.


    • 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!


  29. 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!


    • Jamie — September 13, 2013 at 7:16 pm

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

  30. 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


    • 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!


  31. 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…


    • 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.

    • Kristen — September 19, 2013 at 2:15 pm

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

  32. Arielle Oder — October 18, 2013 at 6:50 am

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


    • 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

  33. 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!


    • 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

  34. Gina — February 27, 2014 at 1:49 pm

    I love this recipe already! The only thing I’m not too keen on is the cool whip…can I use whipped cream instead? Or do you have any suggestions as to what I can replace the cool whip with? Thanks and love your blog!!


  35. Darcy — May 4, 2014 at 9:46 pm


    I am wanting to make this for a 16th birthday party,
    but the theme is colorful! so I was wondering if this recipe yo ucould put food dye in the cream cheese? and maybe leave out the biscoff spread (which i dont think they sell in australia anyway)… what do you think? and maybe this could be made with a different type of biscuit? I will be making everything from scratch as well….

    – Darcy


    • Jamie Lothridge — May 5, 2014 at 6:15 pm


      Food dye should be fine in the filling. I believe you do have Biscoff spread, it’s just called something else – Speculoos. It’s made with ginger cookies, so you could potentially try grinding those up with some oil to make your own cookie butter. I believe there are internet tutorials.
      – Jamie

  36. Rkia — June 22, 2014 at 7:54 am

    It sounds sooo yummy, here in the Netherlands we do have biscoff cookies, but here they call them Lotus Speculoos cookies and spread. But we do not have cool whip! Can I substitute it with regular whipping cream?


  37. Michal — June 22, 2014 at 2:39 pm

    Looks so good! thanks for sharing this yummy recipe


  38. Lisvette Rios — July 11, 2014 at 10:17 am

    Hi I am from Puerto Rico we don’t have biscoff cookies or spread can I use something else like peanut butter or nuttela maybe?


    • Jamie — August 12, 2014 at 10:26 am

      Peanut Butter or Nutella would work fine. Thanks for stopping by.


  39. Tracie Keeling — July 16, 2014 at 1:53 pm

    We don’t get frozen whipped topping over here – and what is Biscoff? Saying that we probably don’t get that either! I should stop reading US/Canada based blogs because a lot of the time the recipes call for something we don’t get in the UK or if we do its horrifically expensive! :-( x


    • Jamie — August 12, 2014 at 10:25 am

      You can substitute sweetened whipped cream for the whipped topping. Biscoff is cookie butter similar to peanut butter, which can be substituted. Thanks for stopping by.


  40. JenniferMC — August 14, 2014 at 6:08 am

    Made this yesterday for a going-away lunch I held for a friend–TOTAL HIT! I increased the cream cheese by 1/3 cup to taste more like cheesecake, and used some leftover Oreo cookie crumbs for the crust. Let’s just say, I should have made more–the only taste I got was right before I piped it into the cups =(


    • Jamie — August 14, 2014 at 9:21 am

      So glad the recipe was such a hit for your special lunch. Thanks for stopping by.


  41. bjfrye — September 5, 2014 at 5:10 pm

    Just got the cookies and the spread at Walmart. The Biscoff spread is with the peanut butter


    • Jamie — September 6, 2014 at 2:47 pm

      Thanks for visiting.


  42. Julie Holm — November 9, 2014 at 1:44 am

    Just found your site–can’t wait to try the no bake pumpkin dessert–it won’t make it to anywhere–the first one–anyway.
    Must tell you your description of the airplane flight and the passenger next to you sent me
    into fits of laughter–and strengthened my resolve to never fly anywhere. That atmosphere of “Sardine” like companionship does not appeal to me at all. Reading what you wrote was like being there–and after that I’ll never miss not going.
    You have a talent with the written word, as well as the wonderful food sharing. Thanks!


    • Jamie — November 9, 2014 at 6:19 pm

      Thanks for stopping by!


  43. Arianne — March 13, 2015 at 2:15 pm

    I’m not sure if this is nationwide, but my Costco has a massive box of Biscoff cookies for sale right now! And they’re running a sale. So you get about a jillion of them for $5!! Do you know how many Biscoff Cheesecakes that is?!? Time to stock up!


    • Jamie — March 16, 2015 at 9:10 am

      Thanks for stopping by with the sale info!


  44. Debbie — December 24, 2015 at 10:48 am

    I’ve just tried making this using fresh whipping cream and it’s split , very disappointed


    • Jamie — January 12, 2016 at 6:51 pm

      Hi, Debbie! I’m so sorry to hear that. I think frozen whipped topping would work better. Let me know if I can help you further.

  45. Cyndy Cook — February 29, 2016 at 4:45 pm

    This Biscoff No Bake Cheesecake is THE best!! I’ve made it twice now and it’s literally addicting! And the Biscoff cookies…love to dunk them in a nice hot cup of coffee!


    • Jamie — March 1, 2016 at 12:54 pm

      Hi, Cyndy! Dunking in hot coffee sounds amazing! I’m glad you liked the cheesecake!

  46. Ricki — June 1, 2016 at 10:45 pm

    Can this be frozen ? 


    • Jamie — June 2, 2016 at 9:42 am

      Yes, it can, Ricki! Just wrap tightly before you put it in the freezer. I hope you like it!

  47. Janice Dawson — August 7, 2016 at 9:26 pm

    What is Biscoff Spread?


    • Jamie — August 8, 2016 at 11:08 am

      Hi, Janice! Biscoff Spread is made from Biscoff Cookies and is a great alternative to nut butters and chocolate spreads. It’s completely addictive! Let me know if I can answer anything else for you.

  48. Sheilya — January 9, 2017 at 7:35 am

    Hy Jamie,

    Thanks for this superb Idea….Last week my classmates shelton and Avistia came home and ufortunately my mom was not there. Thaank god I know well to make shrimp noodles and yes i did a very good job but the problem was i have no idea on how to end the treat and finally i arrived here because you have very good visual description on how to make quick refrigerate cheesecake.But I did a small twist here I added 1/2 tin condensed milk and 2 gm cardamom powder and white chocolate mix with grated coconut for more taste.

    I came up with three choices and Yes, I finally made yours and was a good sucess.

    I will share with other two recipe which I found is a good one.

    Please come up with more……


    • Jamie — January 9, 2017 at 11:37 am

      Thank you, Sheilya! I’m so glad you enjoyed the cheesecake. And I love your additions!

  49. Shannon — June 17, 2017 at 7:54 am

    Hi. Thanks for the post! I wanted to know if I can make these a day in advance and refrigerate them? Should I add the whipped cream topping right before serving? Thanks. ❤️


    • Jamie — June 20, 2017 at 8:57 am

      Hi, Shannon! I would recommend making them the day you serve them. If you do decide to make a day ahead, let me know how it goes!

Leave a Comment