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–+ servings
A full Biscoff cheesecake (no-bake, speculoos) sliced into six, with a purple napkin.

Creamy, No-Bake, Biscoff Cheesecake (Speculoos)

Cara
Dive into this creamy, no-bake cheesecake with a spiced Biscoff cookie crust and a luscious cookie butter topping. Perfect for easy, impressive desserts that chill in the fridge while you relax. Rich, smooth, and utterly delicious—ideal for any occasion! Seriously, make this. We love it so much.
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Prep Time 20 minutes
Chill Time 4 hours
Course Cake, Dessert
Cuisine American
Servings 8 slices
Calories 462 kcal

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
  • 1 C powdered sugar

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

Serving: 1slicesCalories: 462kcalCarbohydrates: 38gProtein: 5gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 51mgSodium: 259mgPotassium: 126mgFiber: 1gSugar: 16gVitamin A: 609IUVitamin C: 1mgCalcium: 52mgIron: 2mg
Keyword Biscoff cheesecake, cheesecake speculoos, cookie butter cheesecake, no bake biscoff cheesecake, speculoos cheesecake
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