If you are a fan of the caramelized, spiced flavor of Lotus Biscoff cookies, this dessert is your dream come true. This no-bake cheesecake is the ultimate crowd-pleaser—rich, creamy, and packed with cookie butter flavor.
This recipe uses a “party pack” size of Biscoff cookies and a full jar of cookie butter to create a tall, decadent cheesecake that requires zero oven time. Perfect for summer parties, holidays, or whenever you need an impressive dessert with minimal effort.
The Secret to the Creamy Texture
Instead of traditional cream cheese, this recipe uses mascarpone and heavy whipping cream. Mascarpone is silkier and less tangy than cream cheese, which allows the sweet, spiced flavor of the Speculoos (Biscoff) to shine through completely. The result is a mousse-like filling that is light yet incredibly indulgent.
📝 Full Recipe
Yield:
One 9-inch or 10-inch springform pan (serves 12-16)
Prep Time:
25 minutes
Chill Time: 4 hours (minimum) or overnight
Ingredients
For the Crust:
· 1 package (17.6 oz) Biscoff cookies (party pack size) – reserve ½ cup of crushed cookies for topping
· ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
· 1 jar (14.1 oz) Biscoff Cookie Butter (smooth or crunchy)
· 1 pint (2 cups) heavy whipping cream
· 8 ounces mascarpone cheese, room temperature
· ¼ cup powdered sugar
For the Topping (Optional but recommended):
· Reserved crushed Biscoff cookies
· Extra cookie butter, warmed (for drizzling)
Instructions
- Make the Crust
· Line the bottom of a 9-inch or 10-inch springform pan with parchment paper.
· Place the entire package of Biscoff cookies (except the ½ cup you set aside) into a food processor. Pulse until they turn into fine crumbs.
· Pour in the melted butter and pulse until the mixture resembles wet sand.
· Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Use the flat bottom of a measuring cup to pack it tightly.
· Place the crust in the refrigerator to chill while you make the filling.
- Whip the Cream
· In a large, cold mixing bowl, add the heavy whipping cream and powdered sugar.
· Using an electric mixer, whip on medium-high speed until stiff peaks form (the cream should hold its shape). Set the bowl aside.
- Make the Filling
· In a separate large bowl, beat the room-temperature mascarpone cheese until smooth and creamy (about 2 minutes).
· Add the entire jar of cookie butter to the mascarpone and beat until fully combined and uniform in color.
· Gently fold the whipped cream into the cookie butter mixture. Do this in two batches. Use a rubber spatula to fold slowly—stirring too hard will deflate the cream and ruin the fluffy texture. Fold until no white streaks remain.
- Assemble
· Pour the filling over the chilled Biscoff crust. Smooth the top with an offset spatula.
· Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the cheesecake to set firmly.
- Decorate & Serve
· Once set, run a knife around the edge of the pan and remove the springform ring.
· Sprinkle the reserved crushed Biscoff cookies over the top.
· For an extra wow-factor, warm 2 tablespoons of cookie butter in the microwave for 15 seconds and drizzle it over the top.
· Slice with a sharp knife (wipe the blade clean between cuts) and serve chilled.
Chef’s Tip: For the cleanest slices, dip your knife in hot water and dry it off before each cut. This dessert is best enjoyed cold and stays fresh in the refrigerator for up to 4 days (if it lasts that long!).