No-Bake Biscoff (Cookie Butter) Cheesecake

Yield: 1 large cheesecake or 13 small(cups)


  • 90 g Biscoff biscuits
  • 60 g  butter melted ( only 2/3 tbsp if using cups)
  • 120 ml cup double cream
  • 8 g icing (powdered) sugar
  • 100 g cup sugar
  • 450 g cream cheese
  • 1 tsp vanilla
  • 1/4 cup Biscoff spread
  • Gold stars and pearls to decorate


  1. Crush the biscuits in a bowl with a pestle.
  2. Mix together the crushed biscuit crumbs and butter. Press into the bottom of a 18cm spring form cake tin using the bottom of a flass to flatten the mixture evenly. Refrigerate while you prepare the batter.
  3. In a medium bowl, beat the cream until it thickens. Slowly add the icing/powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
  4. In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
  5. Place in the freezer for a couple of hours till slightly set.
  6. In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Pour a layer over the cheesecake and sprinkle some gold stars and gold pearls on top. Place in the freezer until completely set this will take quite long so overnight is best.
  7. Place in the fridge a couple of hours before serving to defrost a little.

Recipe adapted from:

2 thoughts on “No-Bake Biscoff (Cookie Butter) Cheesecake

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