Stop Baking Cheesecake! Make This No-Oven Biscoff Cold Cake
↓ Jump to RecipeCreamy, buttery, and packed with warm spiced cookie flavor! This no-bake cold cake features a crunchy Biscoff crumb crust, a silky cream cheese filling, and a rich layer of melted cookie spread on top.
If you’re obsessed with cookie butter, this chilled dessert is your absolute dream come true. No oven is required—just combine simple pantry ingredients, whip up the airy filling, and let your refrigerator do the rest of the magic.
A thick Biscoff cookie crust sets the foundation for a fluffy, cheesecake-like cream layer folded with heavy cream and cookie butter. Finish with a shiny layer of melted Biscoff spread and crushed cookies for the ultimate slice!
No-Oven Biscoff Cold Cake
- 🥧 9-inch springform pan or deep baking dish
- 🥣 Electric hand mixer or stand mixer
- 🥣 Mixing bowls
- 🍴 Spatula
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1Make Cookie Crust: In a mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until evenly moistened, then press firmly into the bottom of a 9-inch pan or baking dish. Place in the freezer while preparing filling.
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2Beat Cream Cheese Filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and ½ cup Biscoff spread with an electric mixer until smooth and creamy.
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3Fold Whipped Cream: In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the Biscoff cream cheese mixture until light and uniform.
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4Assemble & Top Layer: Spread the creamy filling evenly over the chilled cookie crust. Microwave ¾ cup Biscoff spread for 20–30 seconds until warm and pourable, then pour evenly over the cake layer.
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5Chill, Decorate & Slice: Refrigerate the cake for at least 6 hours (preferably overnight). Decorate with crushed and whole Biscoff cookies. Slice using a warm knife dipped in hot water for clean cuts!
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Get The Cookbook — $9.97 →- 🍪 Fine Crumbs: Pulse Biscoff cookies in a food processor to get fine crumbs so the crust packs tight and stays crisp.
- 🥛 Softened Cream Cheese: Make sure cream cheese is at room temperature before beating to prevent lumps in the filling.
- 🔪 Warm Knife Trick: Wipe your knife clean and dip it in warm water between slices for bakery-perfect clean wedges.
- ❄️ Storage: Keep covered in the refrigerator for up to 5 days, or freeze tightly wrapped for up to 1 month.
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