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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


  • 1 ½ cups Biscoff cookie crumbs
  • 4 Tbsp butter melted,
  • ½ cup heavy cream
  • 1 ½ tsp powdered sugar
  • ½ cup sugar
  • 16 ounces cream cheese softened
  • 1 tsp vanilla
  • ¼ cup Biscoff spread


  • 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.


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