Easy No-Bake Biscoff Cheesecake Perfect for Valentine’s Day
This is a creamy, no-bake Biscoff cheesecake with a soft but sliceable texture. It’s easy to make, requires no oven, and is perfect for sharing.
This easy no-bake Biscoff cheesecake is creamy, rich, and incredibly simple to make. It has a soft but sliceable texture, a crunchy cookie base, and a smooth Biscoff topping that fully covers the surface. No oven, no complicated techniques, just a dessert that looks impressive and tastes even better. Perfect for Valentine’s Day or any occasion where you want something special without the stress.
Ingredients
Cookie base
· 250 g Biscoff cookies, crushed but not to dust
· 110 g butter, melted or browned
Cheesecake filling
· 500 g cream cheese, at room temperature
· 150 g plain yogurt
· 180 g Biscoff spread
Topping
· 220 g Biscoff spread, melted
· Biscoff cookies for decorating
How to make this Easy No-Bake Biscoff Cheesecake
1. Prepare the base
Crush the Biscoff cookies, keeping some texture. Mix with the melted butter until evenly combined. Press firmly into the base of a 20 cm springform pan, creating an even layer. Place in the fridge while preparing the filling.
2. Make the cheesecake filling
In a large bowl, mix the cream cheese until smooth. Add the yogurt and Biscoff spread and continue mixing until fully combined and creamy. The mixture should be smooth, thick, and spreadable, not runny.
3. Assemble the cheesecake
Pour the cheesecake filling over the chilled cookie base. Spread it evenly and smooth the top with a spatula.
4. Add the topping
Melt the Biscoff spread until fluid but not hot. Pour it over the cheesecake, fully covering the surface. Gently tilt the pan if needed to level the top.
5. Chill and set
Refrigerate for at least 6 hours, preferably overnight, until fully set and sliceable.
6. Serve
Remove the cheesecake from the pan and decorate with Biscoff cookies.
Why This Cheesecake Recipe Is Perfect
You don’t need to bake it, you don’t need fancy tools, and you don’t need experience. Anyone can make this cheesecake and get a great result. The texture is creamy but still holds its shape when sliced, and the Biscoff flavor is present in every layer without being too heavy.
It’s also a dessert you can prepare ahead of time, which makes it perfect for Valentine’s Day or when you want something special without the stress.
Troubleshooting
If the filling looks lumpy, the cream cheese was too cold. Let it sit at room temperature and mix again until smooth.
If the cheesecake feels too soft, it needs more chilling time. Place it back in the fridge for a few more hours.
If the topping is too thick to pour, warm it slightly until fluid, then cover the surface evenly.
How to Serve
Serve the cheesecake cold, straight from the fridge. For clean slices, use a sharp knife and wipe it between cuts. This cheesecake is rich, so smaller slices work best.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Avoid freezing, as it can affect the texture.