No-Bake Biscoff Cheesecake with Dark Chocolate Swirl

If you love the deep caramel warmth of Biscoff cookies and the silky richness of cheesecake, this dessert is about to become your new favourite. This Ultimate No-Bake Biscoff Cheesecake layers a buttery spiced biscuit crust with a luxuriously smooth cookie-butter filling, finished with a glossy Biscoff cream topping and optional dark chocolate swirl for extra decadence.

There’s no oven required, which makes it perfect for holidays, dinner parties, or when you want an impressive dessert without the stress. The contrast of creamy, crunchy, and lightly bittersweet chocolate creates a beautifully balanced slice that looks elegant yet tastes comfortingly indulgent. Whether you’re serving it at a festive table or sharing it with fellow dessert lovers online, this cheesecake is guaranteed to disappear fast.

Servings: 12
Prep Time: 30 minutes
Chill Time: 6 hours or overnight
Total Time: 6 hours 30 minutes

Ingredients:

Crust and Layers:

• 2 cups crushed Biscoff cookies (250 g), divided in half
• 7 tbsp unsalted butter, melted (100 g)

Filling:

• 16 oz cream cheese, softened (500 g)
• ½ cup granulated sugar (100 g)
• ¾ cup Biscoff spread (200 g)
• 1 tsp vanilla extract (5 ml)
• ¾ cup heavy cream, cold (200 ml)
• ⅔ cup dark chocolate chips, melted (optional) (100 g)

Topping:

• ⅓ cup heavy cream (100 ml)
• 3 tbsp Biscoff spread (50 g)
• Crushed Biscoff cookies and chocolate shavings, for garnish

Instructions

 Crush Biscoff cookies into fine crumbs and divide them in half (1 cup for the base, 1 cup for the middle layer). Mix the first half (1 cup) of crumbs with melted butter until fully combined.

Press firmly into the bottom of a 9-inch (23 cm) springform pan and chill while preparing the filling.

 In a bowl, beat cream cheese and sugar until smooth.

Add Biscoff spread and vanilla extract, and mix until fully combined.

 In a separate bowl, whip cold heavy cream to soft peaks, then fold gently into the cream cheese mixture.

If using, fold in melted chocolate chips for a chocolate twist.

 Spread half of the filling over the crust.

 Sprinkle the remaining 1 cup of crushed cookies evenly over the filling.

Top with the remaining filling, smooth the surface, and refrigerate for at least 6 hours or overnight.

Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let cool slightly, then pour over the chilled cheesecake.

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