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This Biscoff No-Bake Cheesecake is a super-easy dessert that comes together quickly without any baking. It captures the warm and cozy flavors of cookie butter, making it a perfect treat for autumn and winter gatherings like Thanksgiving. The combination of coffee-soaked Biscoff cookies and creamy mascarpone whipped cream creates a dreamy, indulgent dessert that feels like a warm hug in every bite.
I made this for a last-minute Friendsgiving, and it was gone within minutes — everyone asked for the recipe right away.
Ingredients
- Cookie Butter: Choose a good quality brand for that rich caramelized flavor more affordable brands work well too
- Biscoff Cookies: These give a crunchy and spicy cookie crust that pairs perfectly with coffee pick fresh cookies for the best texture
- Mascarpone: This adds the luscious creaminess needed for the filling cream cheese is a fine substitute if needed
- Heavy Cream: For whipping into fluffy peaks fresh cold cream whips best so keep it chilled
- Vanilla Extract: Enhances the sweetness and depth of the whipped cream
- Powdered Sugar: Helps stabilize the whipped cream creating a smooth texture avoid granulated sugar here as it won’t dissolve well
- Cinnamon: Adds warmth and a hint of spice that perfects the fall vibe
- Coffee: Use strong brewed coffee for dipping the cookies so they soak the flavor without getting soggy
Step-by-Step Instructions
- Make the Whipped Cream:
- Combine the heavy cream, mascarpone, powdered sugar, vanilla extract, cinnamon, and one-quarter cup of cookie butter in a large bowl. Whip on medium-high speed until stiff peaks form, taking care not to overwhip which can separate the cream. This mixture becomes your rich, spiced cheesecake filling.
- Dip the Cookies:
- Pour strong coffee into a shallow dish. One at a time, dip each Biscoff cookie briefly in the coffee — just long enough to soak a bit without dissolving. Place the dipped cookies side by side in an even layer in an 8-by-8-inch dish. This forms the cake base with a coffee-spiced crunch.
- Warm the Cookie Butter:
- Place the remaining cookie butter in a small bowl and warm gently until soft and spreadable but not hot. This makes it easier to drizzle, and prevents melting the whipped cream later.
- Layer the Cake:
- Drizzle about one-third cup of the warmed cookie butter evenly over the cookie layer. Then spread half of the whipped cream mixture smoothly on top. Repeat the process with a second layer of coffee-dipped cookies, cookie butter drizzle, and remaining whipped cream. Finish by drizzling more cookie butter on top and sprinkling with cookie crumbles or shaved chocolate if you like.
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Storage Tips
Store leftovers covered in the refrigerator for up to three days. Because it’s a no-bake cheesecake, it holds up well but is best enjoyed fresh for the creamiest texture. If you freeze it, allow it to thaw in the fridge overnight before serving to restore softness.
Ingredient Substitutions
If you don’t have mascarpone, cream cheese is a great alternative though slightly tangier. For the cookie butter, any spiced caramel spread will work well. You could substitute brewed espresso for coffee to intensify the flavor. If powdered sugar is unavailable, finely grinding granulated sugar in a blender can help mimic the texture.
Serving Suggestions
Serve chilled with a dusting of cinnamon or a few fresh berries to brighten the plate. A drizzle of caramel sauce on top complements the cookie butter beautifully. Pair with a cup of hot coffee or chai tea for a cozy dessert experience.
Cultural Context
Cookie butter comes from speculoos cookies, traditional spiced biscuits popular in Belgium and the Netherlands. The spread became widely loved worldwide for its unique blend of caramelized sugar and spices. This no-bake cheesecake celebrates those flavors, making the familiar cookie taste into a luscious dessert centerpiece.
Pro Tips
Toast your spices gently before adding them to the cream for an extra flavor boost. I learned the hard way, do not skip warming the cookie butter as it makes layering so much easier. Use fresh heavy cream straight from the fridge for best whipping results, it whips up faster and more voluminous. Don’t soak the cookies too long in coffee, as a quick dip keeps the layers firm but flavorful.
Commonly Asked Questions
- → What makes the cookie butter important in this dessert?
Cookie butter provides a warm, rich flavor that complements the creamy layers and adds moistness when drizzled, enhancing the overall texture and taste.
- → Can I substitute mascarpone with cream cheese?
Yes, cream cheese can be used as an alternative for mascarpone to achieve a similar creamy consistency with a slightly tangier flavor.
- → Why soak the biscoff cookies in coffee?
Dipping the cookies in coffee softens them and imbues a subtle bitterness that balances the sweetness, adding depth to each bite.
- → How do I avoid melting the whipped cream while adding cookie butter?
Warm the cookie butter gently until spreadable but not hot, then drizzle it carefully to keep the whipped cream firm and fluffy.
- → Can this dessert be prepared ahead of time?
Yes, assembling the layers in advance allows the flavors to meld and the cookies to soften perfectly before serving.