Biscoff Cheesecake No Bake — The Easiest 7-Ingredient Viral Dessert

If you have been searching for a biscoff cheesecake no bake recipe that actually works, stop right here. This biscoff cheesecake no bake is creamy, dreamy, and packed with that addictive Lotus cookie flavor — and it requires zero oven time.

Just 7 ingredients, 20 minutes of work, and a few hours in the fridge. That is it.

I created this biscoff cheesecake no bake after my biscoff tiramisu went viral on Pinterest. Readers kept asking for a no bake biscoff cheesecake version, so I tested it eight times until I nailed the perfect texture, flavor, and clean slices.

If you love Lotus cookies, this no bake biscoff cheesecake will become your new obsession.

Why You Will Love This Biscoff Cheesecake No Bake

• ✅ Zero baking — no oven, no cracks, no stress
• ✅ Only 7 ingredients from any grocery store
• ✅ No eggs — safe for everyone
• ✅ 20 minutes of active work
• ✅ Slices like a dream — clean, bakery-quality cuts
• ✅ Make-ahead friendly — tastes better the next day
• ✅ Viral Pinterest favorite in 2026

What Is a No Bake Biscoff Cheesecake?

A biscoff cheesecake no bake is a chilled, set cheesecake that uses Lotus Biscoff cookies and cookie butter spread as its main flavors. Unlike traditional baked cheesecake, this no bake biscoff cheesecake skips the oven entirely and sets in the refrigerator.

The result is a lotus biscoff cheesecake with a buttery cookie crust, a silky caramel-flavored filling, and a stunning cookie butter topping. It looks like an expensive bakery dessert — but it is one of the easiest biscoff dessert recipes you will ever make.

Ingredients

For the Biscoff Cookie Crust

• 2 cups crushed Lotus Biscoff cookies (about 24 cookies)
• 6 tablespoons melted unsalted butter

For the No Bake Biscoff Cheesecake Filling

• 16 oz cream cheese, room temperature (block style, NOT spreadable)
• 8 oz mascarpone cheese, room temperature
• ¾ cup powdered sugar
• ¾ cup Biscoff spread, slightly warmed
• 1 ¼ cups heavy whipping cream, cold
• 1 teaspoon vanilla extract

For the Topping

• ⅓ cup Biscoff spread (warmed)
• 6-8 crushed Lotus cookies

How to Make Biscoff Cheesecake No Bake (Step-by-Step)

Here is exactly how to make biscoff cheesecake no bake at home in 12 simple steps:

Step 1: Prepare the Pan

Line a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2: Crush the Cookies

Pulse Lotus Biscoff cookies in a food processor until fine crumbs form. No food processor? Use a ziplock bag and rolling pin.

Step 3: Make the Crust

Mix crushed cookies with melted butter until it looks like wet sand.

Step 4: Press the Crust

Press the mixture firmly into the bottom of the pan using a flat-bottom glass. Freeze while you make the filling.

Step 5: Beat the Cream Cheese

Beat room-temperature cream cheese and mascarpone on medium speed until smooth and lump-free (about 2 minutes).

Step 6: Add the Biscoff

Add powdered sugar, warmed Biscoff spread, and vanilla. Mix until silky and uniform.

Step 7: Whip the Cream

In a separate bowl, whip cold heavy cream to stiff peaks (2-3 minutes).

Step 8: Fold Together

Fold whipped cream into the biscoff mixture in three additions using a figure-8 motion. Do not stir — fold gently.

Step 9: Fill the Pan

Pour the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan gently to release air bubbles.

Step 10: Chill

Cover and refrigerate for at least 6 hours, preferably overnight.

Step 11: Decorate

Warm the remaining Biscoff spread until pourable. Drizzle over the top and sprinkle with crushed Lotus cookies.

Step 12: Slice and Serve

Run a knife around the edges, release the springform, and slice with a hot knife (dipped in hot water, wiped dry between cuts).

Tips for the Perfect Biscoff No Bake Cheesecake

1. Room-temperature cream cheese is non-negotiable. Cold = lumpy filling.
2. Use block-style cream cheese, NOT the spreadable tub kind — it will not set.
3. Do not over-whip the cream. Stop at stiff peaks.
4. Press the crust firmly. Loose crust = crumbly slices.
5. Chill OVERNIGHT for the best texture and flavor.
6. Use a hot knife for clean, bakery-quality slices.
7. For mini portions, divide into 8 glasses for no-bake biscoff cheesecake cups.
8. Add flaky sea salt on top to balance sweetness.

Variations of This Biscoff No Bake Cheesecake Recipe

This biscoff no bake cheesecake recipe is a perfect base for endless creative twists:

• No-bake biscoff cheesecake cups — divide into 8 mason jars or glasses, chill 4 hours.
• Mini biscoff cheesecakes — use a 12-cup muffin tin with cupcake liners.
• Chocolate biscoff cheesecake — fold ½ cup melted dark chocolate into the filling.
• Dubai chocolate version — add kataifi + pistachio cream layer (inspired by my Dubai chocolate brownies).
• Strawberry biscoff cheesecake — top with fresh berries and strawberry sauce.
• Frozen biscoff cheesecake — freeze 4 hours for an ice cream cake hybrid.
• Vegan version — swap cream cheese for vegan alternative and use coconut whipping cream.

Storage Instructions

• Refrigerator: Cover tightly. Stays fresh up to 5 days. Best on day 2.
• Freezer: Wrap slices individually. Freezes up to 2 months. Thaw overnight in the fridge.
• Make-ahead: Assemble 2 days in advance. Add cookie topping right before serving.

More Biscoff Dessert Recipes You Will Love

If you loved this biscoff cookie cheesecake, try these next:

• Biscoff Tiramisu (no-bake, 20 min)
• Matcha Tiramisu
• Yogurt Tiramisu (high-protein)
• Magnolia Bakery Banana Pudding

For more trending desserts, check my viral baking trends of 2026 guide.

Frequently Asked Questions

How to make biscoff cheesecake no bake?

To make a biscoff cheesecake no bake, crush Lotus Biscoff cookies and mix with melted butter for the crust. For the filling, beat room-temperature cream cheese, mascarpone, powdered sugar, and warmed Biscoff spread until smooth. Fold in whipped cream, pour over the crust, and refrigerate for at least 6 hours. Top with melted Biscoff spread and crushed cookies before serving.

How to make no bake biscoff cheesecake without mascarpone?

Replace mascarpone with an equal amount of cream cheese (24 oz total). The texture will be slightly tangier and a bit firmer, but still delicious. Or use full-fat Greek yogurt for a lighter no bake biscoff cheesecake.

How to make a no bake biscoff cheesecake that sets properly?

Three keys to a perfect biscoff no bake cheesecake: 1) Use full-fat block cream cheese (NOT spreadable), 2) Whip cream to stiff peaks before folding, and 3) Chill at least 6 hours, ideally overnight.

Why is my biscoff cheesecake no bake runny?

A runny biscoff cheesecake no bake usually means you used spreadable tub cream cheese (too watery), under-whipped your cream, or did not chill long enough. Always use block cream cheese and chill overnight.

Can I make biscoff cheesecake cups instead?

Yes! For no-bake biscoff cheesecake cups, divide crust and filling among 8 small glasses or jars. Chill 4 hours and decorate before serving. Perfect for parties.

How long does biscoff cheesecake no bake need to set?

A biscoff cheesecake no bake needs minimum 6 hours in the fridge. For best results and cleanest slices, chill overnight (12+ hours).

Can I freeze biscoff no bake cheesecake?

Yes — wrap slices in plastic wrap and aluminum foil, freeze up to 2 months. Thaw overnight in the fridge. Add fresh cookie topping after thawing.

Is biscoff cheesecake no bake kid-friendly?

Absolutely. No raw eggs, no alcohol, no caffeine. This lotus biscoff cheesecake is one of the most kid-friendly biscoff dessert recipes you can make.

Final Thoughts

This biscoff cheesecake no bake is the dessert that ruins all other cheesecakes for you. Creamy filling, buttery cookie crust, glossy Biscoff topping — and it takes just 20 minutes of actual work.

Save this biscoff cheesecake no bake recipe for your next dinner party, holiday, or weekend craving. Pin it, share it, and tag your photos so I can see your creations!

Biscoff Cheesecake No Bake

This easy biscoff cheesecake no bake is creamy, dreamy, and packed with Lotus cookie flavor. Just 7 ingredients, 20 minutes of work, and zero oven time — the viral no bake biscoff cheesecake taking over Pinterest in 2026.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

5 hours hrs

Total Time 5 hours hrs 20 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Lotus Biscoff cookie crumbs about 24 cookies
• 6 tablespoons unsalted butter melted
• 16 oz cream cheese room temperature, block style
• 8 oz mascarpone cheese room temperature
• 3/4 cup powdered sugar
• 3/4 cup Biscoff spread slightly warmed
• 1 1/4 cups heavy whipping cream cold
• 1 teaspoon vanilla extract
• 1/3 cup Biscoff spread extra for topping
• 6 Lotus Biscoff cookies crushed for topping

Equipment

• 1 9-inch Springform Pan Lined with parchment paper
• 1 Food processor Or ziplock bag + rolling pin
• 1 Electric hand mixer Or stand mixer
• 2 Mixing Bowls One large, one medium
• 1 Silicone Spatula For folding
• 1 Offset spatula For smoothing the filling
• 1 Flat-bottom glass For pressing the crust

Method

 

1. Line a 9-inch springform pan with parchment paper and lightly grease the sides with butter or non-stick spray.
2. Pulse Lotus Biscoff cookies in a food processor until fine crumbs form. No food processor? Place cookies in a ziplock bag and crush with a rolling pin.
3. Transfer cookie crumbs to a bowl and mix with melted butter until the mixture looks like wet sand and holds together when pressed.
4. Press the cookie mixture firmly into the bottom of the springform pan using the flat bottom of a measuring cup or glass. Place in the freezer while preparing the filling.
5. In a large mixing bowl, beat the room-temperature cream cheese and mascarpone on medium speed until completely smooth and lump-free, about 2 minutes.
6. Add the powdered sugar and warmed Biscoff spread. Beat on low until combined, then increase to medium for 1 minute until silky. Add vanilla extract and mix briefly.
7. In a separate bowl, whip the cold heavy cream until stiff peaks form, about 2-3 minutes on medium-high speed. Do not over-whip.
8. Fold the whipped cream into the biscoff cream cheese mixture in three additions, using a silicone spatula in a figure-8 motion. The final mixture should be light, fluffy, and warm caramel-colored.
9. Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles.
10. Cover the pan with plastic wrap (do not let it touch the surface) and refrigerate for at least 6 hours, preferably overnight.
11. Once fully set, warm the remaining 1/3 cup of Biscoff spread in the microwave for 15-20 seconds until pourable. Drizzle over the top and sprinkle generously with crushed Lotus cookies.
12. Run a thin knife around the edges of the pan, then release the springform sides. Slice with a sharp knife dipped in hot water and wiped clean between cuts for perfect, bakery-quality slices. Serve cold.

Notes

STORAGE: Cover tightly and refrigerate for up to 5 days. The flavor peaks on days 2-3 as the cookies soften and flavors meld together.

FREEZER: Wrap individual slices in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge. Add fresh cookie crumb topping after thawing.

TIPS:
– Use full-fat BLOCK cream cheese (Philadelphia), NOT the spreadable tub kind — too much water will prevent setting.
– Room-temperature cream cheese is essential for a lump-free filling. Leave out for at least 2 hours before starting.
– Do not over-whip the cream — stop at stiff peaks.
– Press the crust FIRMLY for clean slices.
– Chill overnight (12+ hours) for the best texture and flavor.
– Use a hot knife dipped in water for bakery-quality slices.
– For mini portions, divide into 8 small glasses for no-bake biscoff cheesecake cups (chill 4 hours).

VARIATIONS:
– Chocolate Biscoff: fold 1/2 cup melted dark chocolate into the filling.
– Dubai Chocolate: add toasted kataifi + pistachio cream layer between crust and filling.
– Strawberry Biscoff: top with fresh berries and strawberry sauce.
– Frozen Biscoff Cheesecake: freeze 4 hours for ice cream cake hybrid.
– Vegan: swap cream cheese for vegan alternative + coconut whipping cream.

FAQ:
– Why is my cheesecake runny? Used spreadable cream cheese OR under-whipped cream OR didn’t chill long enough.
– How long does it need to set? Minimum 6 hours, overnight is best.
– Can I freeze it? Yes, up to 2 months — thaw overnight in fridge.