As an Amazon Associate I earn from qualifying purchases.
Ok, listen. This no-bake Biscoff (or cookie butter or speculoos) cheesecake is wild. It's so creamy, decadent, and the flavor is utter perfection. The crust is made from Lotus Biscoff cookies (or Trader Joe's, or whatever brand you want. These are just what I had access too!) and butter - and honestly, it might be my favorite part.
This Biscoff cheesecake is going to carry you all through the fall and winter season. The spice flavors are super reminiscent of gingerbread or molasses cookies - perfect for this time of year (although, honestly, I feel like it's not so intense that you couldn't serve it all year round! Plus - it's no-bake, so it saves you turning on the oven on hot days).
Jump to:
Why You'll Love This Recipe
- No baking required: It's super easy and saves time, especially on hot days.
- Rich and creamy texture: The mix of cream cheese and ricotta creates a smooth, decadent bite.
- Cookie butter topping: The gooey, melted cookie butter adds a sweet and indulgent finish.
- Biscoff cookie crust: Adds a crunchy, spiced base that perfectly complements the creamy filling. It's literally my favorite part of this recipe.
- Minimal ingredients: You only need a few pantry staples, making it convenient to whip up.
- Perfect for parties: This cheesecake looks impressive and is guaranteed to be a crowd-pleaser.
- Make-ahead dessert: It gets better as it chills, making it a great option to prepare in advance.
Ingredients
Biscoff cookies (32): Forms the base of the crust, providing a crunchy texture and spiced flavor.
Melted butter (½ cup): Binds the cookie crumbs together to create a firm crust.
Cream cheese (2, 8oz packs): The main component of the filling, giving the cheesecake its creamy, rich texture.
Powdered sugar (1 cup): Sweetens the filling without adding graininess since it dissolves easily.
Ricotta cheese (¼ cup): Adds a light, airy texture to the filling, balancing the density of the cream cheese.
Vanilla extract (1 tsp): Enhances the overall flavor, adding warmth and depth.
Lemon juice (1 tbsp): Provides a slight tang that cuts through the richness, balancing the sweetness.
Heavy cream (½ cup): Adds a fluffy texture when whipped, making the filling light and smooth.
Melted cookie butter (1 cup): Serves as the delicious topping, providing extra sweetness and indulgence.
How to Make Cookie Butter Cheesecake
First, start by crushing the cookies. Either use a food processor to pulse them into fine crumbs or put them in a sealed plastic bag and crush them with a rolling pin.
Next, mix the melted butter into the cookie crumbs until they’re well combined. Press this mixture firmly into the base of a springform pan to form your crust. Pop it in the freezer to chill while you work on the filling.
For the filling, beat together the cream cheese, powdered sugar, and ricotta cheese until the mixture is smooth and creamy.
Add in the vanilla extract and lemon juice, and continue mixing until they’re fully incorporated into the filling. Set this mixture aside.
In a separate bowl, whip the heavy cream until soft peaks form. Then, gently fold it into the cream cheese mixture, being careful not to deflate the whipped cream too much.
Pour the filling over the chilled crust, spreading it out evenly with a spatula. Smooth the top for a clean finish.
Now for the best part—the cookie butter topping. Melt the cookie butter and drizzle it over the top of the cheesecake. You can swirl it around or create any design you like.
Once assembled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
Finally, slice and enjoy! This creamy, dreamy cheesecake will be a hit.
Pro Tips and Tricks
Use room-temperature cream cheese: This ensures a smoother filling and helps avoid lumps.
Chill the crust: Let it firm up in the freezer for 10-15 minutes to keep the crumbs from getting all over the filling.
Don’t overmix the cream cheese mixture: Mix just until combined to avoid a dense texture.
Fold gently: When incorporating the whipped cream into the cream cheese mixture, fold carefully to maintain the light, airy texture.
Use an offset spatula: For a smooth top, use an offset spatula to evenly spread the filling.
Chill overnight: For the best results, let the cheesecake set overnight. It allows the flavors to meld and the texture to firm up perfectly.
Warm the knife: For clean slices, dip your knife in hot water before cutting, and wipe it between slices. This keeps everything looking super fancy and profesh.
Garnish creatively: Add extra Biscoff cookie crumbles or a drizzle of melted cookie butter on top before serving for an extra touch of decadence.
Variations
Listen, I love this recipe. But a layer of Biscoff cookies in the middle of the filling, with some extra cookie butter wouldn't go amiss. Here are a few other ideas:
Mix-ins in the filling: Fold in some crushed Biscoff cookies or chocolate chips into the filling for added texture.
Different cookie options: Use other types of cookies, like Oreos or gingersnaps, for the crust to create different flavor profiles.
Spiced filling: Add a pinch of cinnamon or a dash of nutmeg to the cream cheese filling for extra warmth.
Nutty twist: Incorporate finely chopped nuts like pecans or almonds into the crust for added crunch.
Freezing and Storage
Freezing:
- Prepare the cheesecake: Follow the recipe as usual, then allow the cheesecake to set in the fridge first.
- Wrap it well: Once the cheesecake is set, remove it from the springform pan and wrap it tightly in plastic wrap. You can also wrap it in aluminum foil for extra protection.
- Freeze: Place the wrapped cheesecake in the freezer. It can be frozen for up to 2-3 months.
- Thawing: To serve, transfer the cheesecake to the fridge 6-8 hours before you plan to eat it, or overnight. Let it thaw fully in the fridge to ensure the texture is right.
Storage:
- Refrigeration: Store leftover cheesecake in the refrigerator, covered with plastic wrap or a lid. It will keep well for up to 5 days.
- Serve cold: Cheesecake is best enjoyed chilled. Make sure to return it to the fridge between servings to maintain its texture.
Frequently Asked Questions
Speculoos are spiced cookies from Belgium, traditionally enjoyed around the holiday season. They’re known for their caramelized flavor and distinctive spices, including cinnamon, nutmeg, and cloves.
The cookies are typically thin and crisp, with a light brown color. They’re often used in desserts and can be found as Biscoff in some regions, especially in the form of cookie butter.
In summary, Biscoff is a branded version of speculoos, but both refer to cookies with a similar spiced flavor profile.
Speculoos: A traditional spiced cookie from Belgium, typically made with a blend of spices like cinnamon, nutmeg, and cloves. They’re known for their crisp texture and caramelized flavor.
Biscoff: A brand name for speculoos cookies produced by Lotus Bakeries. Biscoff cookies are essentially speculoos but branded and marketed specifically by Lotus. The term "Biscoff" is often used to refer to the cookies and the cookie butter made from them.
Cookie butter is a spread made from crushed speculoos (or Biscoff) cookies, blended with ingredients like oil and sugar to create a smooth, creamy texture. It has a rich, caramelized flavor with hints of spices like cinnamon and nutmeg.
It can be used as a spread on bread or toast, a dip for fruits, or an ingredient in various desserts and recipes. It’s like peanut butter but made from cookies, offering a unique and indulgent treat.
More Awesome Dessert Recipes
📖 Recipe
Creamy, No-Bake, Biscoff Cheesecake (Speculoos)
Equipment
- 1 9" springform pan
Ingredients
- 32 Biscoff Lotus cookies or speculoos cookies
- ½ C melted butter
- 2 8oz packages of cream cheese room temperature
- ¼ C ricotta cheese
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- ½ C heavy cream
- 1 C cookie butter Biscoff or speculoos
Instructions
- Crush the cookies: Blitz the Biscoff cookies in a food processor until they form fine crumbs.
- Make the crust: Combine the cookie crumbs with melted butter. Press this mixture into the bottom of a 9" springform pan. Place it in the freezer to set.
- Prepare the filling: In a large bowl, beat the cream cheese, ricotta cheese, and powdered sugar until smooth.
- Add flavor: Mix in the vanilla and lemon juice, blending well.
- Whip the cream: In a separate bowl, whip the heavy cream until it forms soft peaks.
- Fold it in: Gently fold the whipped cream into the cream cheese mixture until everything is combined.
- Assemble: Pour the filling over the chilled crust. Smooth out the top with a spatula.
- Top it off: Melt the cookie butter and drizzle it on top. Feel free to get creative with the pattern!
- Chill: Let the cheesecake chill in the fridge for at least 4 hours, or overnight.
- Serve and enjoy!
Notes
- Ingredient Quality: Use high-quality cream cheese and cookie butter for the best flavor and smooth texture.
- Crust Texture: For a firmer crust, add a bit more melted butter to the cookie crumbs if needed.
- Texture Tip: If the filling seems too soft after mixing, refrigerate it for 30 minutes before spreading it on the crust.
- Decorative Touch: Garnish with a sprinkle of crushed Biscoff cookies or a drizzle of melted chocolate for extra flair.
- Pan Size: For a thicker cheesecake, use a smaller springform pan. For a thinner one, use a larger pan and adjust the setting time accordingly.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Leave a Reply