This No Bake Biscoff Cheesecake is made with a Lotus Biscoff cookie crust, a creamy Biscoff spread cheesecake filling, melted Biscoff cookie butter, and even more crushed Biscoff cookies! It’s a no bake cheesecake perfect for cookie butter lovers!

Are you a cheesecake lover who craves a sweet treat but doesn’t want to spend hours in the kitchen baking? This No Bake Biscoff Cheesecake is creamy, crunchy, and so delicious!

It’s loaded with crunchy Lotus Biscoff biscuits as well as Biscoff spread — this easy-to-make dessert is the perfect indulgence for any occasion.

Whether you’re hosting a party, or simply satisfying your sweet tooth, this recipe is sure to impress!

The best part is that it can be made in advance, so you have more time to gather with your guests.

We have a great love for No Bake Cheesecake Recipes — there are endless flavor possibilities!

Try my No Bake Peppermint Bark Cheesecake, No Bake Chocolate Cheesecake, No Bake Cookie Dough Cheesecake, No Bake Raspberry Cheesecake, or this No Bake Peanut Butter Cheesecake for more delicious desserts!

Ingredients Needed:

• Biscoff cookies: obviously, I recommend Biscoff cookies for this Biscoff cheesecake, but any hard, unfilled cookie will work in the same amount. You’ll need them for the crust and the topping.
• Butter: to bind the Biscoff biscuit base together. Both salted and unsalted butter work great!
• Cream Cheese: full-fat cream cheese blocks will give you the best consistency for the cheesecake filling. If you use low fat cream cheese you might find the cheesecake doesn’t set quite as well.
• Powdered Sugar: use any brand of powdered icing sugar to sweeten the filling.
• Cookie Butter: I used one 400-gram jar of cookie butter in this recipe for the filling and the topping. I recommend smooth, but crunchy will work as well. 
• Heavy Cream: heavy whipping cream will give the best creamy flavor and consistency in the filling and the topping.

How to Make No Bake Biscoff Cheesecake

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make crust: Combine the cookies and melted butter in a food processor. Press the crust mixture into the bottom of the springform pan and chill it in the fridge or freezer.
2. Make cheesecake filling: Beat the cream cheese until smooth. Add powdered sugar and biscoff spread and beat until combined.
3. Add whipped cream: Whip cream, then add it to the cream cheese mixture and mix on low speed until combined.
4. Add filling layer: Spread the cheesecake mixture onto the prepared crust and refrigerate. Don’t rush this step! A no bake cheesecake needs lots of time to chill to set properly.
5. Make Biscoff topping: Combine heavy cream and Biscoff cookie butter, then melt them in the microwave, periodically stirring to combine them together.
6. Add topping: Pour cooled Biscoff cream over the top of the cheesecake and refrigerate. Serve with whipped cream or crushed Biscoff cookies.

No Bake Biscoff Cheesecake FAQs

Tips and Notes

• Easy removal. Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.
• Making Ahead. This delicious cheesecake only requires 30 minutes of hands-on time, but there’s a lot of chilling time in between each layer. I’d recommend making it a day ahead of your event, if not a couple days.
• Whipping cream: Heavy whipping cream cannot be substituted with a lighter cream since it will not whip to stiff peaks. You may be able to use whipped topping, but I have not tested it with this recipe.

No Bake Biscoff Cheesecake Variations

• Mix up the crust. You can use a store bought crust for this cheesecake, or use other types of cookie to make it. Try a Graham Cracker crust like in my Apple Crisp Cheesecakes, or use pretzels like in this No Bake Chocolate Peanut Butter Cheesecake with a Pretzel Crust.
• Use a different spread. You can use smooth or crunchy peanut butter in place of the cookie butter here, or use Nutella for a chocolatey flavor!
• Make it individual! You can make minis by prepping these cheesecakes in a muffin pan lined with paper liners, or make them in small jars. That way, you can pop the lid on and take along on a picnic!

Serving Suggestions

Top this decadent dessert with some Homemade Whipped Cream, or a scoop of ice cream.

My Butter Pecan Ice Cream, Coffee Ice Cream, or this Homemade Vanilla Ice Cream would go well with the warm flavors in this creamy cheesecake.

Also try it with a glass of Cold Brew Coffee, or a Caramel Frappuccino for a cooling pick-me-up treat!

More Delicious No Bake Desserts You’ll Love

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Biscoff Cheesecake

This No Bake Biscoff Cheesecake is the BEST thing to happen this year for all you Biscoff lovers out there! It's made with a Lotus Biscoff cookie crust, a creamy Lotus Biscoff spread cheesecake filling, melted Biscoff cookie spread, and even more crushed Biscoff cookies!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12 servings

Calories 476cal

Author Ashley Fehr

Ingredients

Crust

• 32 Biscoff cookies (1 250 gram package)
• ½ cup butter (melted)

Cheesecake

• 3 packages full-fat cream cheese (750 grams or 24 oz total) at room temperature
• ¾ cup powdered icing sugar
• 1 cup Biscoff cookie butter (290 grams)
• ¾ cup heavy whipping cream (cold)

Topping

• ½ cup heavy whipping cream
• ⅓ cup Biscoff cookie butter

US Customary – Metric

Instructions

Crust

• Combine the cookies and melted butter in a food processor and crush until you get fine crumbs and the mixture is relatively smooth.
• Optional: Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.
• Press the crust mixture into the bottom of the springform pan firmly. Place it in the fridge or freezer while you make the cheesecake filling.

Cheesecake

• In a large mixing bowl, beat the cream cheese with an electric mixer or a stand mixer with a whisk attachment until smooth.
• Add powdered sugar and biscoff spread and beat until combined.
• In a separate large bowl, whip cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and mix on low speed (you can also do this by hand, but I am lazy). Be careful not to mix too quickly, or you’ll deflate the cream.
• Spread the cheesecake mixture onto the prepared crust and refrigerate.

Topping

• In a medium bowl, combine heavy cream and Biscoff cookie butter. Microwave on high for 20–30 second intervals, stirring well each time, until melted and smooth.
• Allow it to cool to room temperature, and then pour over the top of the cheesecake.
• Refrigerate for at least 8 hours or overnight before serving.
• Garnish with whipped cream or crushed Biscoff cookies as desired.

Video

Notes

Ingredients and Substitutions:

Whipping cream: Heavy whipping cream cannot be substituted with a lighter cream since it will not whip to stiff peaks. You may be able to use whipped topping, but I have not tested it with this recipe.

Storage:

• Refrigerator: this cheesecake can be refrigerated for 5-6 days after making it.
• Freezer: you can freeze this cheesecake, but keep in mind that the crust may be softer after thawing. I usually serve previously frozen cheesecake half-frozen so that it is not too soft but is easily sliced.

Nutrition

Calories: 476cal | Carbohydrates: 39g | Protein: 4g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 164mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 624IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg

The post No Bake Biscoff Cheesecake appeared first on The Recipe Rebel.

No Churn Biscoff Ice Cream is made with sweet vanilla ice cream and Biscoff cookie butter, with a layer of crumbled Lotus Biscoff cookies in the middle, with more crumbled cookies on top.

We are big fans of Biscoff cookie butter around here.

We will spread it on pancakes, waffles, toast, and occasionally eat it by the spoonful (tell me you haven’t done the same!).

It’s a heavenly, creamy cinnamon experience in every bite.

This No Churn Biscoff Ice Cream recipe combines Biscoff cookie butter with the best of desserts: Ice Cream!

Perfect for hot summer days or cozying down with a movie, this easy Biscoff ice cream recipe is a winner.

This no-fuss no churn ice cream (based on my classic No Churn Ice Cream recipe) requires only 5 minutes of hands-on time, and there’s no need for an ice cream machine!

Try my No Churn Chocolate Ice Cream, Coffee Ice Cream, my No Churn Cherry Cheesecake Ice Cream, No Churn Turtle Ice Cream or this easy Ice Cream Sandwich Cake next!

Ingredients Needed:

• Heavy Cream: use full-fat Heavy Whipping Cream for really creamy ice cream. I wouldn’t recommend switching this out — the fat and the air bubbles are needed for a light and creamy ice cream.
• Sweetened Condensed Milk: adds to the creaminess of the ice cream, and sweetens it too.
• Cookie Butter: use the Lotus Biscoff brand of cookie spread for a classic Biscoff taste, but store brand is fine if that’s what you’ve got! I’ve used the smooth one, but you can try crunchy if you like. You can use other spreads for a different flavor too.
• Vanilla Extract: this will give your ice cream a warm and sweet vanilla flavor.
• Salt: adding salt will help cut through the sweetness and enhance the flavors.
• Cookies: of course, we need crumbled Biscoff cookies for the crumbled cookie layer and to add on top!

How to Make No Churn Biscoff Ice Cream

This easy recipe only has a few steps. Full instructions are included in the recipe card below.

1. Beat cream: Beat the cream until stiff peaks form.
2. Mix in other ingredients: Add in the sweetened condensed milk, cookie butter, vanilla, and salt.
3. Combine: Beat together to combine.
4. Assemble and freeze: Spread half of the ice cream into a loaf pan and add half of the crumbled cookies. Repeat with the remaining ice cream mixture and cookie, then freeze until firm.

How do I store No Churn Biscoff Ice Cream?

This homemade Biscoff ice cream needs to be stored in the freezer and can keep well for up to 3 months.

Let it sit at room temperature for about 10 minutes before serving it. Remember to use a freezer-safe container to make it. If you’ve used a loaf pan or dish for your ice cream, you can cover it tightly in plastic wrap and store it in the freezer.

Tips and Notes

• Mixer. You don’t need an ice cream maker for this recipe, but you can use a stand mixer with the whisk attachment if you have one. Otherwise, an electric mixer and a large bowl will work fine.
• Cream: There is no substitute for heavy whipped cream in this recipe. Other creams won’t incorporate as much air and will be heavy and icy.
• Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
• Yogurt: Although not listed in this recipe, sometimes I like to add some plain Greek yogurt or sour cream to cut down on the sweetness. This is optional! Be sure to use full-fat yogurt so that your ice cream does not turn out icy.

No Churn Biscoff Ice Cream Variations

• Mix up the cookies. You can make ice cream like this with any kind of cookies and spreads for a different flavor. Try Oreos, Nutter Butters, chocolate chip cookies, you name it!
• Cookie butter. You can’t make cookie butter ice cream without cookie butter! However, you can swap this for peanut butter or Nutella for an interesting twist. 
• Topping. Melt some cookie spread and use it as a drizzle for the top of your ice cream, or add chocolate chips, or chocolate curls – anything goes!

Serving Suggestions

Serve this ice cream on its own or with extra toppings like cinnamon sugar or white chocolate curls.

It would also taste great with some Dulce de Leche (Easy Caramel Sauce), or some Homemade Whipped Cream.

This delicious ice cream is also great for serving with desserts. Try it with my Lemon Blueberry Cream Cheese Coffee Cake Recipe, this Slow Cooker Gingerbread Pudding, or my Apple Spice Cake.

More Easy Frozen Dessert Recipes To Try

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Brownie Mountain Ice Cream Cake

Desserts

Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl

Desserts

Easy No-Churn Coconut Cream Pie Ice Cream

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No Churn Biscoff Ice Cream

No Churn Biscoff Ice Cream is made with sweet vanilla ice cream and Biscoff spread, with a layer of crumbled Lotus Biscoff cookies in the middle and more crumbled cookies on top.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 servings

Calories 480cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream
• 300 ml can sweetened condensed milk (14 oz)
• ½ cup Biscoff cookie butter
• 1 tablespoon vanilla
• 1 pinch salt (optional)
• 6 Biscoff cookies (crumbled)

Instructions

• In a large mixing bowl, beat cream with an electric hand mixer on medium speed until stiff peaks form.
• Add sweetened condensed milk, cookie butter, vanilla, and salt (if using).
• Beat on low speed just until combined (or use a spatula to fold it in).
• Spread half of the ice cream into a loaf pan or 2-quart baking dish and sprinkle with half of the crumbled cookies. Repeat with the remaining ice cream mixture and cookies.
• Freeze until firm.
• Allow it to come to room temperature for 15-20 minutes before serving for the best texture.

Video

Notes

Ingredients and Substitutions:

• Cream: there is no substitute for heavy whipping cream in this recipe. Other creams won’t incorporate as much air and will be heavy and icy.
• Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
• Cookie butter: you can’t make cookie butter ice cream without cookie butter! However, you can swap this for peanut butter or Nutella for an interesting twist.
• Vanilla: this is a must for vanilla ice cream but you can swap it with any extract you like.
• Salt: a little salt helps to cut through the sweetness. You can omit it if you prefer.
• Yogurt: Although not listed in this recipe, sometimes I like to add some plain yogurt or sour cream to cut down on the sweetness. This is optional! Be sure to use full-fat yogurt so that your ice cream is not icy.

Storage

• Freeze: This homemade Biscoff ice cream needs to be stored in the freezer and can keep well for up to 2 months. Let it sit at room temperature for about 10 minutes before serving it. Remember to use a freezer-safe container to make it. If you’ve used a loaf pan or dish for your ice cream, you can cover it tightly in plastic wrap and store it in the freezer.

Nutrition

Calories: 480cal | Carbohydrates: 42g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 96mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 36g | Vitamin A: 1002IU | Vitamin C: 0.4mg | Calcium: 162mg | Iron: 0.3mg

The post No Churn Biscoff Ice Cream appeared first on The Recipe Rebel.