No Bake Biscoff Cheesecake Recipe
No Bake Biscoff Cheesecake Recipe 👀🤤 is a easy Canadian recipe that serves 8. 350 calories per serving. Recipe by Steve | The Vivaldi Way on YouTube.
Prep: 34 min | Cook: 5 min | Total: 54 min
Cost: $10.70 total, $1.34 per serving
Ingredients
- 2.5 cups Heavy Whipping Cream (chilled)
- 0.5 cup Icing Sugar (sifted before use)
- 1 tsp Vanilla Extract (pure vanilla)
- 0.5 cup Biscoff Spread (Lotus Biscoff cookie butter)
- 9 oz Cream Cheese (softened to room temperature)
- 2 cups Biscoff Cookies (crushed; used for crust and layers)
Instructions
Crush Biscoff Cookies
Place the Biscoff cookies in a zip‑lock bag and crush them with a rolling pin until fine crumbs form.
Time: PT5M
Form Crust
Press half of the crushed cookies firmly into the bottom of an 8‑inch springform pan to create an even crust.
Time: PT3M
Soften Biscoff Spread
Place the Biscoff spread in a heat‑proof bowl over a pot of simmering water (double boiler) and stir for 2‑3 minutes until fluid.
Time: PT5M
Temperature: ~70°C
Whip Cream Mixture
In the mixing bowl, combine the chilled whipping cream, sifted icing sugar, vanilla extract, and the softened Biscoff spread. Start mixing on low speed, then increase to high and whip until stiff peaks form.
Time: PT8M
Incorporate Cream Cheese
Add the softened cream cheese to the whipped mixture and fold gently with a spatula until fully incorporated and smooth.
Time: PT4M
First Cream Layer
Spread a thin layer of the cream mixture over the cookie crust.
Time: PT2M
Second Cookie Layer
Sprinkle the remaining half of the crushed Biscoff cookies over the cream layer and press lightly.
Time: PT2M
Second Cream Layer
Spread the rest of the cream mixture evenly over the second cookie layer.
Time: PT3M
Top with Remaining Cookies
Finish by sprinkling the final handful of crushed Biscoff cookies on top for extra crunch.
Time: PT2M
Chill to Set
Cover the pan with plastic wrap and refrigerate for at least 3‑4 hours, preferably overnight, until firm.
Time: PT4H
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Heavy Whipping Cream: Half‑and‑half (less stable)
- Instead of Icing Sugar: Granulated sugar (processed in blender)
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Biscoff Spread: Other cookie butter, Dulce de leche
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Biscoff Cookies: Other spiced cookies
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Zip‑Lock Bag
- Rolling Pin
- 8‑inch Springform Pan
- Double Boiler Set (pot and heat‑proof bowl)
- Saucepan
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Crush Biscoff cookies to fine crumbs
- Soften Biscoff spread using a double boiler
- Whip the cream mixture to stiff peaks
- Chill the cheesecake for a minimum of 3‑4 hours
Chef Tips from the Video
- For an ultra‑smooth texture, sift the cream cheese through a fine mesh before folding.
- If you like extra caramel flavor, drizzle a thin layer of melted Biscoff spread on top just before serving.
Troubleshooting
The cream mixture is too runny and won’t set.
Make sure the cream is very cold and whip to stiff peaks; also chill the cheesecake longer.
Crust falls apart when slicing.
Press the cookie crust firmly and allow the cheesecake to chill for at least 4 hours or overnight.
Biscoff spread hardens too quickly.
Re‑heat gently in the double boiler or microwave in short 10‑second bursts before mixing.
Storage
Refrigerator: Cover and keep refrigerated up to 3 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Serve chilled; do not leave out more than 2 hours.
Make-Ahead Tips
- Prepare the cheesecake a day ahead to ensure a full set.
- Keep the surface covered with plastic wrap to prevent it from absorbing fridge odors.
Frequently Asked Questions
What is the cultural significance and history of No‑Bake Biscoff Cheesecake in Canadian dessert culture?
Biscoff, originally a Belgian speculoos cookie, became a beloved spread in Canada after being introduced in coffee shops like Tim Hortons. Combining it with a classic cheesecake creates a modern, no‑bake dessert that reflects Canada’s love for convenient, indulgent treats.
What are the traditional regional variations of Biscoff‑flavored desserts in Belgian cuisine?
In Belgium, Biscoff (speculoos) is traditionally used in thin waffles, as a topping for ice cream, or mixed into mousse. The no‑bake cheesecake is a North‑American adaptation that swaps the usual baked base for a chilled, creamy version.
How is No‑Bake Biscoff Cheesecake traditionally served in Canada?
It is typically served chilled, sliced into wedges, and sometimes garnished with extra Biscoff crumbs or a drizzle of the spread. It appears frequently at holiday parties, brunches, and casual gatherings.
What occasions or celebrations is No‑Bake Biscoff Cheesecake traditionally associated with in Canadian culture?
The dessert is popular for Christmas, Thanksgiving, and birthday gatherings because it can be prepared ahead of time and offers a sweet yet not overly sugary finish.
What makes No‑Bake Biscoff Cheesecake special or unique in Canadian dessert cuisine?
Its combination of creamy cheesecake texture with the caramel‑spiced flavor of Biscoff cookie butter offers a distinctive taste that isn’t found in traditional pies or tarts, and the no‑bake method suits busy home cooks.
What are the most common mistakes to avoid when making No‑Bake Biscoff Cheesecake?
Common errors include over‑whipping the cream (which turns it buttery), not softening the Biscoff spread enough, and insufficient chilling time, which leads to a loose slice.
Why does this No‑Bake Biscoff Cheesecake recipe use a double boiler to melt the Biscoff spread instead of a microwave?
A double boiler provides gentle, even heat that prevents the spread from scorching or separating, ensuring a smooth incorporation into the whipped cream.
Can I make No‑Bake Biscoff Cheesecake ahead of time and how should I store it?
Yes, prepare it up to 24 hours in advance. Keep it covered with plastic wrap and store it in the refrigerator; it will stay fresh for up to three days.
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, glossy surface and a solid crumbly crust. When you gently press the side, it should hold its shape without wobbling.
What does the YouTube channel Steve | The Vivaldi Way specialize in?
Steve | The Vivaldi Way focuses on approachable, trend‑forward home cooking videos that often feature quick, no‑bake or minimal‑equipment recipes, with a playful commentary style.
How does the YouTube channel Steve | The Vivaldi Way's approach to dessert cooking differ from other cooking channels?
Steve emphasizes simplicity and improvisation, using everyday pantry items and minimal cleanup, whereas many channels rely on more elaborate techniques or heavy baking equipment.
Last updated: September 2, 2026
