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Home » Recipes » Dessert » Cakes » No Bake Biscoff Swirl Cheesecake with Chocolate Moosey

No Bake Biscoff Swirl Cheesecake with Chocolate Moosey

August 17, 2012 by Chef Dennis Littley 35 Comments

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How to make a no-bake Biscoff swirl cheesecake thanks to Chocolate Moosey

Thank you to Chef Dennis for asking me to guest post today! For those of you who aren’t familiar with my blog, I am a self-taught home baker who puts a twist on recipes. It’s very hard for me to make a straight-forward brownie or straight-forward cheesecake.

square slice of biscoff cheesecake on a pie spatula

Nope, I have to pick out one thing to change, even if it’s as simple as changing one ingredient or adding spice. I also have a from-scratch philosophy. No cake mixes, no pre-made whipped topping, no pre-made pie crust.

overhead shot of slice of biscoff cheesecake with 2 cookies on a white plate

I even make my own ice cream. Ok so once in a while I’ll cheat with boxed puff pastry, instant pistachio pudding, and of course pints of Ben and Jerry’s, but for the easy stuff, it’s always homemade and fresh.

slice of Biscoff Swirl Cheesecake on a white plate with 2 biscoff cookies

That brings me to this No-Bake Egg-Free Biscoff Swirl Cheesecake. Someone on Twitter asked me for a no-bake cheesecake recipe. I personally didn’t have one, so I did some searching. Everything I found involved pre-made items, such as whipped topping in a container or already-made graham cracker crust. How hard would it be to make it all from scratch? I can crush up my own graham crackers and fold in homemade whipped cream.

tray of biscoff cheesecake with a slice on a spatula on a white plate

Besides, I’ve heard rumors about ingredients in whipped topping. Not good rumors. I also know that between the hot weather and people’s fears of baking cheesecake, this no-bake recipe would be quite a hit. No cracking, no water baths, no oven. Just you and your mixer (and a way to crush cookies).

slice of biscoff cheesecake with a spatula and a jar of biscoff spread in the background

Now the important part – what kind of no-bake cheesecake do I make? There were so many variations running through my head. However, on Twitter for the past weeks, I’ve been harassed…I mean…strongly encouraged to buy Biscoff. Biscoff is a company that makes these cookies you supposedly get on airlines. I never had them and didn’t really care until everyone raved and swooned over Biscoff.

overhead view of a tray of biscoff cheesecake

Biscoff also makes a spread, similar to peanut butter but with cookies. So what does Biscoff taste like? Graham crackers with a hint of gingersnap spice. I was hoping for more of a caramel or even brown sugar taste. I knew I wanted to do a swirl on top, but since Biscoff makes both a spread and cookies, I used the cookies for the crust. My cheesecake needed a double-dose of Biscoff, after all.

tray of biscoff cheesecake

Just like most cheesecakes, you have to refrigerate before serving. The recipe says 4 hours, but since I made it at night, I let it sit overnight. I was tempted to set my alarm for midnight so I could have a piece, but I needed my beauty sleep.

overhead shot of slice of biscoff cheesecake with 2 cookies on a white plate

The nice part about being no-bake is there are no eggs. I was a little nervous for the taste because typically, eggs make the batter rich. How tasty is just cream cheese, sugar, and whipped cream anyway?

slice of biscoff cheesecake with a spatula under it and can of biscoff in the background

I really surprised myself because even though on paper the batter sounded boring, the creaminess you expect in a cheesecake is there. So if you don’t have time to bake a cheesecake or if you are scared the top will crack, this no-bake recipe is for you.

slice of biscoff cheesecake on a white plate

Do you want to grab a fork and join me?

slice of biscoff cheesecake with a spoon on a white plate

If you enjoyed this recipe you may also like these:

  • Chocolate Chip Cheesecake Bars with a toffee crust
  • Authentic Ricotta Cheesecake with fruit topping
  • Blood Orange Ricotta Cheesecake
  • Ricotta Cheesecake with Blackberries
  • Chocolate Cheesecake Bars with Pecan Shortbread Crust

Did you make this? Please RATE THE RECIPE below!

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square slice of biscoff cheesecake with a spoonful of the cheesecake  on a white plate
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4.5 from 4 votes

No Bake Biscoff Swirl Cheesecake

You'll love this creamy egg-free, no-bake Biscoff Swirl cheesecake recipe. Wouldn' this cheesecake be a welcome addition at your family's table?
Prep Time20 mins
Cook Time0 mins
0 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Biscoff Cheesecake, no bake cheesecake
Servings: 8
Calories: 465kcal
Author: Chef Dennis Littley

Ingredients

  • 1 1/2 cups Biscoff cookie crumbs
  • 4 Tbsp butter melted,
  • 1/2 cup heavy cream
  • 1 1/2 tsp powdered sugar
  • 1/2 cup sugar
  • 16 ounces cream cheese softened
  • 1 tsp vanilla
  • 1/4 cup Biscoff spread
US Customary - Metric

Instructions

  • Mix together the cookie crumbs and butter. Press into the bottom of a 9x9 pan. Refrigerate while you prepare the batter.
  • In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
  • In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
  • In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving.

Nutrition

Calories: 465kcal | Carbohydrates: 31g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 294mg | Potassium: 89mg | Sugar: 21g | Vitamin A: 1160IU | Calcium: 67mg | Iron: 0.2mg

 

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About Chef Dennis

Picture of Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

Reader Interactions

Comments

  1. Kerry Smith

    May 18, 2020 at 9:07 am

    I wish it was measured in grams and not cups…

    Reply
    • Chef Dennis Littley

      May 18, 2020 at 9:11 am

      hi Kerry
      Your wish is my command! I just converted this recipe and you can find a toggle for metric at the bottom of the ingredients list. I’m in the process of converting recipes over to metric. Sadly they have to be done one at a time so I haven’t gotten to all of my 600+ recipes.

      Reply
  2. Nicole

    September 07, 2012 at 6:28 am

    Hi Chef Dennis,

    This looks delicious, i would love to have a go at making it myself, although i have never heard of Biscoff. What does it taste of, and do you know what the UK equivalent would be?

    No bake cheese cake is the best, why go to all the effort of baking one when there are no-bake recipes like this floating about?

    Thanks, Nicole

    Reply
    • Chef D

      September 07, 2012 at 8:03 am

      hi Nicole
      I’m surprised you can’t get it in the UK, it’s a European Spread. It’s an equivalent to peanut butter made out of crushed biscoff cookies if that helps. I know you can order it online too!

      Cheers
      Dennis

      Reply
      • Nicole

        September 07, 2012 at 10:25 am

        Hi Denis, i shall have to look out for it then, we have a few European food stores in my town, Polish, Turkish etc, maybe I’ll try those. I’m very intrigued now!

        Reply
  3. [email protected]

    August 22, 2012 at 4:46 pm

    Oh wow!!!! What a brilliant recipe! Bookmarking it and over to Chocolate Moosey.

    Reply
  4. Carla

    August 20, 2012 at 7:20 pm

    Oh I love the sugar cookie idea! I will try that and you can try Biscoff 🙂 Thanks Irma!

    Reply
  5. Mark

    August 19, 2012 at 8:28 am

    That seems delicious, i’ll bookmark it, as recipes without baking 🙂

    btw very nice pictures.

    Reply
    • Carla

      August 20, 2012 at 7:21 pm

      Thank you, Mark!

      Reply
  6. anna

    August 18, 2012 at 11:18 pm

    chef – i’m so glad you’re feeling a bit better! and this recipe is to die for! look at all that gooey swirly biscoffy goodness…yum!

    Reply
    • Carla

      August 20, 2012 at 7:20 pm

      Thanks Anna!

      Reply
  7. Kim Bee

    August 18, 2012 at 2:02 pm

    Dennis- I sure hope your back improves so you can enjoy your job without constant pain. I worry about you mister!

    Carla- It’s things like this that make me love you more and more. This is pure brilliance.

    Reply
    • Carla

      August 20, 2012 at 7:20 pm

      Aw thanks Kim 😀

      Reply
  8. Renee

    August 18, 2012 at 6:15 am

    My husband’s birthday is next week. He loves Biscoff cookies and cheesecake. I think this would be a great birthday treat for him. Great recipe Carla!

    Reply
    • Carla

      August 20, 2012 at 7:18 pm

      Oh yes! I’ve stuck birthday candles into cheesecake before haha enjoy and thanks!

      Reply
  9. Anita at Hungry Couple

    August 17, 2012 at 4:47 pm

    I also told Carla I loved her blog name. I also recall reading a post she wrote on one of the networks where she mentioned that the point of her blog was to make you fat. How can you not love someone like that?! 🙂 I also love cheesecake in all its forms and I’m sure this wouldn’t last long around me!

    Reply
    • Carla

      August 17, 2012 at 6:39 pm

      That should be my mission statement…to make people fat LOL I had someone once find my blog by typing in “weight watchers cheesecake bars” um yea sorry about your luck haha Thanks Anita!

      Reply
  10. Laura (Tutti Dolci)

    August 17, 2012 at 2:51 pm

    I love biscoff, your cheesecake looks divine!

    Reply
    • Carla

      August 17, 2012 at 6:37 pm

      Thanks Laura!

      Reply
    • Kismet

      August 18, 2012 at 3:26 pm

      Trader Joes has a version of the spread called Cookie Butter. Soooo good.

      Reply
  11. Lynn

    August 17, 2012 at 2:04 pm

    First, happy you’re feeling better chef Dennis!

    Carla, I was turned on to Bischoff years ago. A woman I worked with kept individual packages of them in a big jar in her office. I could feel an addiction in the making so I avoided her office at all costs. Never knew they had a spread but can only imagine the fantastic taste! Thanks for sharing this (it’s oh so hot where I am- like no oven necessary 😉 and excited to check out Chocolate Moosey.

    Reply
    • Carla

      August 17, 2012 at 6:37 pm

      Individual packages?! Oh man I’m sooooo glad nobody at work does that! I would be that person’s new best friend… You can find the spread in the peanut butter aisle. Found mine at Walmart. Thanks Lynn!

      Reply
  12. Angie @ Big Bear's Wife

    August 17, 2012 at 11:52 am

    Look wonderful! I love no-bake cheesecakes! Love the photos too!

    Reply
    • Carla

      August 17, 2012 at 6:35 pm

      Thanks Angie!

      Reply
  13. Lane @ Supper for a Steal

    August 17, 2012 at 8:53 am

    This recipe looks perfect! Although maybe not right now since I have a few pounds to lose… hopefully in a month or so I will be able to whip up a batch of these. Still have not tried Biscoff. I feel like I’m really behind the times 🙂

    Reply
    • Carla

      August 17, 2012 at 6:35 pm

      I felt like I was behind too by not trying Biscoff! I was the same way with Nutella haha Thanks Lane!

      Reply
  14. Lyndsey

    August 17, 2012 at 8:45 am

    This looks great! I love Biscoff, and am still looking to find the spread! I think I can even make this (I’m a non baker).

    Reply
    • Carla

      August 17, 2012 at 6:34 pm

      I found the spread at Walmart next to the peanut butter and Nutella. The cookies were at my local grocery store near the fancy European cookies. Thanks Lyndsey!

      Reply
  15. Jen @JuanitasCocina

    August 17, 2012 at 7:58 am

    Also, I go back to work on Monday too, Chef! So, it’s the last Friday of my summer too!

    Reply
  16. Jen @JuanitasCocina

    August 17, 2012 at 7:55 am

    I adore Carla. She’s one of my best friends.

    I’m also one of the ones who relentlessly harassed her to try Biscoff.

    And today’s my birthday, so I really think she had me in mind when she made this! YUM!!!

    Reply
    • Carla

      August 17, 2012 at 6:33 pm

      Yup, you were pretty much the driving force behind all of this 😉 Thanks Jen!

      Reply
  17. Chantal

    August 17, 2012 at 6:50 am

    hello Chef Dennis,
    in Belgium we eat lots of Biscoff, we call it “speculoos”.
    You can use it in many ways and I sometimes make my own spread with the cookies.
    But this recepy looks very tasty ; can’t wait to try it !

    Greetings from Belgium !

    Reply
    • Carla

      August 17, 2012 at 6:32 pm

      Thanks Chantal!

      Reply
  18. Cher

    August 17, 2012 at 6:24 am

    I have a couple of Biscoff addicts in my house – one of who may or may not be me…
    I really like the twist on this – another great guest post!

    Reply
    • Carla

      August 17, 2012 at 6:31 pm

      Hey when the jar is empty, blame someone else right 😉 Thanks Cher!

      Reply

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