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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

Ingredients:

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

Directions:

  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.

Notes:

  • I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.
 
Source: My Baking Addiction All images and text ©

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148 Comments

  1. Cookbook Queen says:

    Not a fan of flying either. On my flight from BlogHer, I sat next to a woman who had been rerouted.

    And wanted to talk about it during the ENTIRE. FLIGHT.

    Yay me….not.

    Love these little cheesecakes…they’re so pretty and yummy looking!!

  2. Nancy L says:

    I LOVE Biscoff! I’m so happy that some stores are carrying them now, so I don’t have to order them through the internet! This no bake cheesecake looks fantastic!

  3. Pat says:

    I can’t wait to try this! I’m glad you shared that you purchased the dishes at Pier 1 ~ I suspected it and you were nice enough to confirm. :-) I love, love individual desserts these days and yes, NOT having to use the oven. It’s hotter than Hades here and we are forecast our first triple digits for this summer. I cannot tell you how much I hate Texas summers!

    Glad you had a great trip and, like you, I’m claustrophobic too. The worst seat is the middle, in my opinion, although I dislike the window seats too. Give me an aisle and I feel like I have a getaway. LOL

    xo
    Pat

  4. Carla @ Carla's Confections says:

    Oh these look heavenly! I need to get myself back to the USA so I can try this biscoff goodness! I am itching to try it! And then make this cheesecake with it :) looks amazing! PS thank you again for all the help Jamie!!!!

  5. Becca - Cookie Jar Treats says:

    I’m so sorry you didn’t have a good flight. Some of the nicest people I meet in airports/airplanes. But that ceaser breath would disturb me too :S Yeck.

    These little cheesecakes look great! I love Delta for their free snacks (especially the peanuts I love peanuts!!!!) But the biscoff cookies are great too :)

  6. Chung-Ah | Damn Delicious says:

    This is amazing! You always come up with the best kind of jar foods. I love it!

  7. Ashley @ Wishes and Dishes says:

    Biscoff is my favorite!!!!

  8. Karrie at Electra Films says:

    Learning a lot from this site – I always Google your ingredients!!

  9. sally @ sallys baking addiction says:

    Brilliant, just brilliant! Little miny biscoff no-bake cheesecakes. My melting self is loving this recipe as I currently am suffering in 100 degree Baltimore temps! :)

  10. Averie @ Averie Cooks says:

    I made no bake cheesecakes last week with Cool Whip and Rolo (and I added some PB, too!) I bet with Biscoff these are over the top amazing. Must try!