No-Bake Biscoff Cheesecake! yummiest and easiest cheesecake ever
No-Bake Biscoff Cheesecake! 😍 yummiest and easiest cheesecake ever! is a easy Belgian recipe that serves 8. 350 calories per serving. Recipe by Foodie Fred on YouTube.
Prep: 45 min | Cook: 6 hrs | Total: 7 hrs 5 min
Cost: $62.58 total, $7.82 per serving
Ingredients
- 200 g Biscoff Cookies (finely crushed; about 1 1/2 cups)
- 80 g Unsalted Butter (melted; about 1/3 cup)
- 400 g Cream Cheese (softened at room temperature; 14 oz block)
- 1 tsp Vanilla Extract (pure vanilla)
- 100 g Powdered Sugar (sifted)
- 200 g Biscoff Spread (room temperature for easier mixing; about 1 cup)
- 200 ml Heavy Whipping Cream (chilled; will be whipped to stiff peaks)
- 30 g Additional Biscoff Spread for Topping (about 2 tbsp, drizzled)
- 20 g Crushed Biscoff Cookies for Garnish (about 2 tbsp)
- 1 Whole Biscoff Cookie (optional center) (for decorative centerpiece)
Instructions
Prepare the Crust
Place Biscoff cookies in a food processor and pulse until finely crushed. Transfer the crumbs to a bowl, add melted butter, and stir until the mixture resembles wet sand.
Time: PT5M
Form the Crust
Line the bottom of an 8‑inch springform pan with parchment paper. Press the cookie‑butter mixture evenly into the base using the back of a spoon or the bottom of a glass, creating a firm, even layer.
Time: PT5M
Chill the Crust
Place the pan with the crust in the refrigerator to firm up while you prepare the filling.
Time: PT15M
Temperature: 4°C
Whip the Cream
In a clean bowl, pour the chilled heavy cream and whip with an electric mixer on medium‑high speed until stiff peaks form and the volume roughly doubles.
Time: PT5M
Blend the Cream Cheese Base
In a second bowl, beat the softened cream cheese until smooth. Add vanilla extract and powdered sugar, mixing until fully incorporated.
Time: PT5M
Incorporate Biscoff Spread
Add the Biscoff spread to the cream cheese mixture and blend until the spread is fully integrated, creating a uniform caramel‑brown base.
Time: PT3M
Fold in Whipped Cream
Gently fold the whipped cream into the Biscoff‑cream cheese base using a spatula, turning the mixture over until just combined. The filling should be light and airy.
Time: PT5M
Assemble the Cheesecake
Transfer the filling onto the chilled crust, spreading it evenly with an offset spatula. Smooth the top.
Time: PT5M
Add Toppings
Drizzle additional Biscoff spread over the surface, sprinkle crushed Biscoff cookies around the edge, and place a whole Biscoff cookie in the center for decoration.
Time: PT5M
Chill Overnight
Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is firm.
Time: PT6H
Temperature: 4°C
Serve
Run a thin knife around the edge of the springform pan, release the latch, and gently lift the sides. Slice with a warm knife for clean cuts and serve chilled.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Milk, Wheat, Soy
Ingredient Substitutions
- Instead of Biscoff Cookies: Speculoos biscuits, Graham crackers
- Instead of Unsalted Butter: Melted coconut oil, Margarine
- Instead of Cream Cheese: Neufchatel cheese, Mascarpone (for richer texture)
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of Powdered Sugar: Granulated sugar (processed in blender)
- Instead of Biscoff Spread: Nutella, Other cookie spreads
- Instead of Heavy Whipping Cream: Cold full‑fat coconut cream (non‑dairy)
- Instead of Additional Biscoff Spread for Topping: Nutella drizzle
- Instead of Crushed Biscoff Cookies for Garnish: Crushed graham crackers
Equipment Needed
- Food Processor
- Mixing Bowl
- Second Mixing Bowl
- Measuring Cup
- Offset Spatula (optional)
- Springform Pan (8‑inch)
- Parchment / Baking Paper
- Electric Hand Mixer or Stand Mixer
- Refrigerator
- Spatula for Folding
Critical Steps — Do Not Skip
- Mix crust ingredients until fully combined and press firmly.
- Whip heavy cream to stiff peaks without over‑whipping.
- Fold whipped cream into the cheese mixture gently to retain air.
- Chill the assembled cheesecake for a minimum of 4 hours to set.
Chef Tips from the Video
- Use room‑temperature cream cheese to prevent lumps.
- Chill the mixing bowl and whisk attachment for at least 10 minutes before whipping the cream.
- For a glossy finish, melt a tiny amount of Biscoff spread and brush it over the top just before the final chill.
Troubleshooting
Crust is too crumbly and falls apart.
Add an extra tablespoon of melted butter and press the mixture more firmly.
Filling is runny and doesn’t set.
Make sure the cream is fully whipped to stiff peaks and the cream cheese is completely softened before mixing. Chill the bowl and whisk before whipping.
Cheesecake cracks on the surface.
Avoid moving the cheesecake while it’s setting and ensure the crust is well‑chilled before adding the filling.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Can be frozen for up to 1 month; thaw in refrigerator before serving.
Room temperature: Not recommended; the cheesecake may soften and spoil.
Make-Ahead Tips
- Prepare the crust a day ahead and keep it refrigerated.
- The cheesecake can be assembled up to 12 hours before serving and then chilled.
Frequently Asked Questions
What is the cultural significance and history of Biscoff cheesecake in Belgian cuisine?
Biscoff (speculoos) biscuits originated in Belgium as a spiced gingerbread‑type cookie. Using them in a cheesecake blends traditional Belgian flavors with a modern, no‑bake dessert trend, celebrating the country’s love for caramelized spice.
What are the traditional regional variations of Biscoff cheesecake in Belgian desserts?
While a pure Biscoff cheesecake is a contemporary creation, Belgian desserts often feature speculoos crumbs in tiramisu‑style layers or as a crust for mousse. Some regions add a hint of rum or coffee to echo the classic speculoos flavor profile.
How is Biscoff cheesecake traditionally served in Belgium?
In Belgium, a Biscoff‑flavored cheesecake would typically be served chilled, sliced into wedges, and sometimes accompanied by a dollop of whipped cream or a drizzle of caramel. It is often enjoyed with a cup of strong coffee.
What occasions or celebrations is Biscoff cheesecake associated with in Belgian culture?
Biscoff desserts are popular at holiday gatherings, especially during Christmas and New Year, because the spiced cookie flavor pairs well with winter festivities. The no‑bake version is also favored for casual brunches and birthday parties.
What other Belgian dishes pair well with Biscoff cheesecake?
Pair this cheesecake with a light Belgian coffee, a glass of fruit‑infused sparkling water, or a small serving of Belgian chocolate truffles for a complementary sweet finish.
What are the most common mistakes to avoid when making No‑Bake Biscoff Cheesecake?
Common errors include under‑whipping the cream, which leaves the filling too soft, and not pressing the crust firmly enough, causing it to crumble. Also, avoid moving the cheesecake while it’s setting to prevent surface cracks.
Why does this No‑Bake Biscoff Cheesecake recipe use whipped cream instead of gelatin?
Whipped cream provides a light, airy texture without the need for gelatin, keeping the dessert fully vegetarian and giving a mousse‑like consistency that sets simply by chilling.
Can I make No‑Bake Biscoff Cheesecake ahead of time and how should I store it?
Yes, you can assemble the cheesecake up to 12 hours ahead and keep it covered in the refrigerator. For longer storage, wrap tightly and freeze; thaw in the fridge before serving.
What texture and appearance should I look for when the No‑Bake Biscoff Cheesecake is done?
The cheesecake should feel firm to the touch, with a smooth, matte surface. The crust should be set and the topping glossy from the extra Biscoff spread. When sliced, the interior should be creamy yet hold its shape.
How do I know when the No‑Bake Biscoff Cheesecake is fully set?
After at least 4 hours of chilling, gently press the center with a fingertip; it should feel firm and not leave an indentation. If it still feels soft, continue chilling for another hour.
What does the YouTube channel Foodie Fred specialize in?
Foodie Fred focuses on quick, approachable home‑cooking videos that often feature no‑bake desserts, comfort foods, and creative twists on classic recipes, emphasizing minimal equipment and clear step‑by‑step guidance.
How does the YouTube channel Foodie Fred's approach to Belgian-inspired desserts differ from other cooking channels?
Foodie Fred blends authentic Belgian flavors like Biscoff with modern, no‑bake techniques, prioritizing speed and simplicity, whereas many other channels may stick to traditional baked methods or more elaborate pastry techniques.
Last updated: September 2, 2026
