Biscoff Caramel Cookie Butter Cheesecake – The Ultimate No-Bake Dream Dessert!
If you’re a true dessert lover, then you already know there’s something magical about Biscoff cookies. That deep caramel flavor, the subtle crunch, and the warm, spiced aroma—it’s pure comfort in every bite. Now imagine turning those iconic cookies into a luscious, creamy cheesecake. No baking. No water baths. Just layers of cookie, cream, and molten cookie butter heaven. Sounds too good to be true? Let’s dive into the most irresistible cheesecake you’ll ever make.
Why You’ll Love This Cheesecake
- No oven required – perfect for hot days or quick prep.
- Rich and creamy with layers of caramelized cookie flavor.
- Guaranteed showstopper for birthdays, holidays, or anytime indulgence.
- Uses simple ingredients you likely already have in your pantry.
Ingredients
For the Crust:
- 2 cups Biscoff cookie crumbs (about 20 cookies)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup whipped cream or whipped topping (like Cool Whip)
For the Cookie Butter Topping:
- 1 cup Biscoff cookie butter, melted (smooth or crunchy, your call!)
Instructions – Step-by-Step
1. Prepare the Biscoff Crust:
Start by blitzing your Biscoff cookies in a food processor until they become fine crumbs. If you don’t have a processor, place the cookies in a ziplock bag and crush them using a rolling pin.
Pour in the melted butter and stir until the mixture resembles wet sand. Firmly press it into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to flatten it evenly. Place the crust in the fridge for at least 20 minutes to set.
2. Make the Creamy Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and fluffy—about 3-5 minutes with an electric mixer. Scrape down the sides to ensure everything is fully incorporated.
Next, gently fold in the whipped cream using a spatula. Be careful not to deflate the mixture—you want it light and airy.
Pour this dreamy filling over the chilled crust, smoothing the top with a spatula. Return the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, until it’s fully set.
3. Melt and Pour the Cookie Butter Topping:
Just before serving, melt your cookie butter in the microwave for 20–30 seconds or until pourable but not too hot.
Pour the melted Biscoff butter over the top of the cheesecake and gently tilt the pan to spread it evenly. For extra beauty, swirl it with a spoon or offset spatula to create a ripple effect.
Sprinkle with crushed Biscoff cookies, caramel drizzle, or even white chocolate shavings if you’re feeling fancy.
Serving Tips
Let the cheesecake sit at room temperature for about 10 minutes before slicing—this helps the topping soften for that perfect, creamy bite. Serve with a dollop of whipped cream, a drizzle of caramel sauce, or an extra cookie on the side.
Storage
- Fridge: Keep covered and refrigerated for up to 5 days.
- Freezer: Slice and freeze individual portions for up to 1 month. Just thaw in the fridge overnight before enjoying.
Pro Tips for Success
- Use full-fat cream cheese for the richest texture.
- Don’t overmix the whipped cream into the filling—fold gently!
- If your cookie butter is too firm, stir in a teaspoon of oil before melting for a smooth pour.
- Want to impress? Add a hidden caramel layer between the crust and filling.
Final Thoughts
This Biscoff Caramel Cookie Butter Cheesecake is more than just dessert—it’s a celebration of everything we love about no-bake treats: easy, indulgent, and unforgettable. One bite, and you’ll understand why it’s gone viral across food blogs and Pinterest boards alike.
So next time you’re craving something sweet and soul-satisfying, skip the oven, grab those Biscoff cookies, and make this cheesecake. You won’t regret it.