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No-Bake Biscoff Cheesecake with a Chocolate Twist

This easy No-Bake Biscoff Cheesecake with a Chocolate Twist is creamy, indulgent, and perfect for any occasion. A buttery Biscoff cookie crust is layered with smooth cookie butter cheesecake filling and a rich chocolate swirl—no oven required! Ideal for holidays, dinner parties, or whenever you need a show-stopping dessert that’s simple to make ahead.

Course Dessert
Cuisine American/Canadian
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings 12
Calories 540 kcal

Ingredients

For the Crust:

  • 2 cups crushed Biscoff cookies
  • 7 tbsp unsalted butter melted

For the Filling:

  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • ¾ cup Biscoff spread
  • 1 tsp vanilla extract
  • ¾ cup heavy cream cold
  • ⅔ cup dark chocolate chips melted (optional)

For the Topping:

  • ⅓ cup heavy cream
  • 3 tbsp Biscoff spread
  • Crushed Biscoff cookies and chocolate shavings for garnish

Instructions

Step 1 – Make the Crust

  1. Crush the Biscoff cookies into fine crumbs and mix with melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Chill while preparing the filling.

Step 2 – Prepare the Filling

  1. In a large mixing bowl, beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract, mixing until fully combined. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold it into the cream cheese mixture. If using, fold in melted dark chocolate chips for the chocolate twist.

Step 3 – Assemble the Cheesecake

  1. Spread half the filling over the crust, sprinkle with crushed Biscoff cookies if desired, then add the remaining filling. Smooth the top and refrigerate for at least 6 hours or overnight until set.

Step 4 – Make the Topping

  1. Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let cool slightly before pouring over the chilled cheesecake.

Step 5 – Garnish & Serve

  1. Decorate with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled.

Recipe Notes

Notes

  • For a firmer cheesecake, freeze for 30 minutes before serving.

  • Swap chocolate for Nutella if you want a hazelnut twist.

  • Keeps 3–4 days in the fridge, covered.

Nutrition Facts
No-Bake Biscoff Cheesecake with a Chocolate Twist
Amount Per Serving
Calories 540 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 22g138%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 80mg27%
Sodium 241mg10%
Potassium 201mg6%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 24g27%
Protein 6g12%
Vitamin A 1029IU21%
Vitamin C 0.2mg0%
Calcium 98mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.