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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:
- 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.
- 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.
- Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- 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.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
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
Teesa,
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!
Jamie
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!
Hi Debbie,
These jars are closer to 4 oz. They’re from Pier 1.
– Jamie
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.
Peggy,
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!
Jamie
I live overseas in New Zealand… what can i substitute biscoffs for?
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
Thank you for posting this recipe. I made these last night and my family fell in love… :)
wow mi piace, grazie per la ricetta ciao :)
Rosy
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!
Kellie-
I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
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 :)
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???
Jen-
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.
-Jamie