I’ve been the biggest cookie butter lover for years now (seriously, I have to stop myself eating the stuff straight from the jar), so when I set about the task of creating and developing dessert recipes for fall this year, I just knew I had to find a way to incorporate it into a cheesecake!

If you’re looking for a dessert that’s easy to make but looks like it came straight out of a bakery window, this no-bake Biscoff cheesecake is it. It starts with a buttery Biscoff cookie crust, gets filled with a silky cookie butter cream cheese filling, and is finished with a glossy layer of melted cookie butter on top. No oven, no water bath, no fuss — just rich, spiced flavor and creamy texture in every bite.

It’s the kind of dessert that turns heads at the table and has people asking for seconds and the recipe. Whether you’re planning a cozy fall gathering, hosting Thanksgiving, or just in the mood to treat yourself, this cheesecake delivers big on flavor with minimal effort. Best of all? It can be made ahead, chilled overnight, and garnished in just a few minutes before serving — a true showstopper without the stress!

(Want some more inspiration for fall desserts? I think you’ll also like my sweet potato brownies, salted caramel rice krispie treats, peach cobbler, and crockpot s’mores cake!)

Ingredients

For the Crust:

Biscoff cookie crumbs: These give the crust that signature spiced, caramel-y flavor. Blitz whole cookies in a food processor, or crush them in a zip-top bag with a rolling pin if you’re in a pinch.
Butter, melted: Helps bind the crumbs together into a crust that actually holds its shape — no baking needed.
More cookies, for the sides: Stand a few whole Biscoff cookies around the edge of the pan for a simple but show-stopping border. It adds crunch and visual drama (with zero extra work).

Cheesecake Filling:

Cream cheese, softened to room temperature: The base of your filling. Let it come to room temp so it whips up smooth and lump-free.
Sugar: Just enough to sweeten without overpowering the cookie butter. Feel free to taste and adjust if needed.
Biscoff spread (cookie butter): This gives the cheesecake its warm, spiced flavor and creamy texture.
Heavy cream: Whipped into the filling for a light, mousse-like texture. Make sure it’s cold before you add it so it whips up properly.

Topping:

Cookie butter: Melted and poured over the top for the ultimate cookie butter finish. It sets beautifully in the fridge and makes the whole thing look extra indulgent.
More cookies, for garnish: Crushed, whole, or wedged into whipped cream — they’re the perfect final touch.

How To Make Biscoff Cookie Butter Cheesecake

Make the crust: Add the Biscoff cookies to a food processor and pulse until they turn into fine crumbs. Melt the butter and stir it into the crumbs until everything is evenly coated and holds together like damp sand.
Press into the pan: Pour the crumb mixture into an 8-inch springform pan. I like to use the back of a metal measuring spoon to press the crumbs firmly into the bottom and slightly up the sides — it gives you a nice even base without getting your hands messy.
Create the cookie border: Take a few extra cookies and stand them upright around the inside edge of the pan to make a decorative cookie border. No baking, but all the wow factor.

Set aside and make the filling: In a mixing bowl, use an electric hand mixer to whip the cream cheese, sugar, and cookie butter together until smooth and creamy.

Whip it up: Pour in the heavy cream and continue mixing until the filling is light, fluffy, and fully combined. It should be thick enough to hold its shape but still super creamy.
Assemble the cheesecake: Spoon the filling over the crust and spread it out evenly with a spatula.
Add the topping: Melt ½ cup of cookie butter in the microwave for 30–45 seconds, or until pourable. Drizzle it over the top and gently spread it into an even layer.

Chill to set: Place the cheesecake in the fridge for at least 6 hours, or pop it in the freezer for 4 hours if you’re short on time.
Slice and serve: Once set, remove the cheesecake from the pan and slice into pieces. I love topping each slice with a dollop of whipped cream, a cookie piece, and an extra drizzle of melted cookie butter — because why not?

Recipe Notes

For the best results, use a springform pan — it makes removing the cheesecake super easy and keeps the edges nice and clean. If you’re using a pie dish instead, line it with parchment paper to help with slicing and serving.

Make sure to let the cheesecake chill completely before serving. It needs at least 6 hours in the fridge, or overnight if you have the time, so it sets up properly and slices like a dream.

When pressing the crust into the pan, use the bottom of a glass or measuring cup to get it nice and firm. This helps the crust hold together when you slice into it, instead of crumbling apart.

And for those perfect picture-worthy slices? Wipe your knife clean with a warm, damp towel between each cut — it makes a big difference.

Variations

For a chocolatey twist, drizzle melted chocolate or Nutella over the top before chilling, then gently swirl it into the cheesecake layer for a marbled effect.

Hosting a party? Make mini cheesecakes by spooning the mixture into cupcake liners — they’re adorable and perfect for serving or gifting.

To give it a holiday makeover, try topping the cheesecake with crushed peppermint, a caramel drizzle, or some white chocolate curls for a festive finish.

You can also serve it parfait-style by layering the cookie butter filling and crushed cookies in small glasses or jars — great for individual portions with a pretty presentation.

If you want a little crunch on top, sprinkle crushed Biscoff cookies or even chopped toffee bits right before serving for added texture.

Serving Ideas

This no-bake Biscoff cheesecake is made for showing off — it’s rich, creamy, and slices like a dream once chilled. Serve it straight from the fridge with a dollop of whipped cream, a drizzle of melted cookie butter, or a few extra Biscoff cookies tucked on top for a little crunch and drama.

It’s the perfect centerpiece for a fall dessert table, whether you’re hosting Friendsgiving, a cozy brunch, or a low-key holiday get-together. You can also make it ahead and bring it to potlucks or parties — it travels well and always gets rave reviews. Want to mix it up? Try serving it in individual jars or ramekins for a more casual, grab-and-go option.

Print Recipe

No-Bake Biscoff Cookie Butter Cheesecake

This no-bake Biscoff cheesecake is creamy, dreamy, and full of warm spiced cookie butter flavor — no oven required! With a buttery cookie crust, fluffy cheesecake filling, and a glossy cookie butter topping, it’s the perfect make-ahead dessert for fall parties, holiday gatherings, or anytime you’re craving something indulgent and easy.

Prep Time20

Cook Time6

Total Time6 20

Course: Dessert

Servings:

Ingredients

Crust

1½ cups biscoff cookie crumbs
1/3 cup butter melted
More cookies for the sides

Cheesecake

4 8 ounce blocks cream cheese, softened to room temperature
4 tablespoons sugar
1 1/2 cup biscoff spread cookie butter
2 cups heavy cream

Topping

1/2 cup cookie butter
More cookies for garnish

Instructions

Make the crust: Add the Biscoff cookies to a food processor and pulse until they turn into fine crumbs. Melt the butter and stir it into the crumbs until everything is evenly coated and holds together like damp sand.
Press into the pan: Pour the crumb mixture into an 8-inch springform pan. I like to use the back of a metal measuring spoon to press the crumbs firmly into the bottom and slightly up the sides — it gives you a nice even base without getting your hands messy.
Create the cookie border: Take a few extra cookies and stand them upright around the inside edge of the pan to make a decorative cookie border. No baking, but all the wow factor.
Set aside and make the filling: In a mixing bowl, use an electric hand mixer to whip the cream cheese, sugar, and cookie butter together until smooth and creamy.
Whip it up: Pour in the heavy cream and continue mixing until the filling is light, fluffy, and fully combined. It should be thick enough to hold its shape but still super creamy.
Assemble the cheesecake: Spoon the filling over the crust and spread it out evenly with a spatula.
Add the topping: Melt ½ cup of cookie butter in the microwave for 30–45 seconds, or until pourable. Drizzle it over the top and gently spread it into an even layer.
Chill to set: Place the cheesecake in the fridge for at least 6 hours, or pop it in the freezer for 4 hours if you’re short on time.
Slice and serve: Once set, remove the cheesecake from the pan and slice into pieces. I love topping each slice with a dollop of whipped cream, a cookie piece, and an extra drizzle of melted cookie butter — because why not?

This no-bake Biscoff cheesecake is one of those desserts that looks impressive but comes together with minimal effort — my favorite kind of magic. It’s rich, creamy, and packed with cookie butter goodness in every bite. Whether you’re making it for a fall gathering, a holiday table, or just because you deserve something delicious, it’s guaranteed to steal the spotlight. If you give it a try, I’d love to hear how it turned out (and how many people asked for the recipe). I’d appreciate it so much if you could leave a comment and a star rating below!