Biscoff Cookie No-Bake Lush Cheesecake

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This Biscoff Cookie Lush Cheesecake is an easy no-bake dessert with layers of Biscoff cookie crust, creamy cheesecake filling, and rich chocolate pudding. Finished with whipped topping and extra Biscoff cookie crumbles, it’s a simple make-ahead dessert that’s perfect for holidays, parties, or anytime you want something creamy and full of Biscoff flavor.

A slice of no-bake biscoff lush pie with a crumbly cookie crust, creamy chocolate and vanilla layers, topped with whipped cream and sprinkled with cookie crumbs on a white plate.

Why You’ll Love This No-Bake Cheesecake

Effortlessly Easy: Busy schedule? No problem! This recipe comes together in minutes with minimal fuss, making it perfect for beginners or last-minute cravings.
Layerlicious: Creamy cheesecake, rich chocolate pudding, and a buttery cookie crust – it’s a flavor and texture party in your mouth!
Potluck Perfection: This pie is guaranteed to be a hit at any potluck, bake sale, or gathering. It’s easy to transport and disappears faster than you can say “Biscoff!”
Beat the Heat: Ditch the oven! This no-bake dessert is your saving grace on hot summer days.
Customize It Up: Not a chocoholic? Swap the pudding for another flavor. Feeling fancy? Make your own Biscoff cookie crust from scratch!

Ingredients for Biscoff Cookie Cheesecake

Cream cheese – Let this come to room temp before making the cheesecake.
Granulated sugar
Milk – Oat milk is a good option for this ingredient.
Instant chocolate pudding
Heavy cream
Whipped cream
Homemade Biscoff Cookies

How To Make No-Bake Biscoff Cookie Cheesecake

Gather the ingredients and a 7×10-inch baking dish.
Make the cookies (optional): Follow the recipe below if you want a homemade Biscoff cookie crust. Otherwise, use store-bought Biscoff cookies.
For the cookie crust: Line the dish with Biscoff cookies.
Make the creamy cheesecake layer: Beat softened cream cheese, sugar, and milk until smooth. Fold in half of the whipped cream. Pour over the cookies.
Add the chocolate layer: In a separate bowl, whisk instant pudding mix with heavy cream. Pour over the cheesecake layer.
Top with whipped cream: Dollop the remaining whipped cream on top and spread it.
Add a Biscoff crumble (optional): Crush extra cookies and sprinkle over the whipped cream.
Chill and enjoy! Cover the pie and refrigerate for at least 30 minutes to set the layers.

Commonly Asked Questions

Can I use store-bought Biscoff cookies?

Yes, you can absolutely use store-bought Biscoff cookies if you’re short on time or not concerned with making it gluten-free.

Can I use low-fat cream cheese?

You can use low-fat cream cheese, but it may alter the texture and richness of the pie.

How long does the Biscoff Lush Pie last in the fridge?

The pie can last up to 3-4 days in the fridge, though it’s best enjoyed within the first 48 hours for maximum freshness.

Can I freeze this pie?

This Biscoff Lush Pie is best enjoyed fresh, but you can freeze it for up to a month. Just make sure to wrap it tightly to prevent freezer burn.

No Bake Biscoff Cheesecake Lush

Danielle Cochran

This easy dessert features a buttery Biscoff cookie crust, a layer of rich and dreamy cheesecake filling, and a decadent chocolate pudding layer.

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Prep Time 15

Cook Time 30

Total Time 45

Course Cakes, Dessert

Cuisine American

Servings People

Calories 602 kcal

Equipment

Measuring spoons/cup
7×10-inch baking dish
Baking sheet
Mixing bowl

Ingredients

8 ounces cream cheese (room temperature)
1/4 cup granulated sugar
1 tablespoon milk
3.9 ounces instant chocolate pudding
2 cup heavy cream
8 ounces whipped cream (divided)
Biscoff cookies (homemade or store-bought; about 24 cookies)

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Instructions

If making homemade Biscoff cookies, prepare them first and let them cool completely. See the Biscoff cookie recipe for full instructions.
Line a 7×10-inch baking dish with Biscoff cookies.
In a bowl, add the cream cheese, milk, and sugar. Mix on high for 3-4 minutes until smooth.
Add 1/2 cup whipped cream and fold into the cream cheese.
Spread over the cookies.
In a bowl, mix the chocolate pudding and heavy cream together (you can use regular milk, it won't be as thick).
Then spread whipped cream on top, crush up some cookies and top the pie. Enjoy!

Notes

You can either buy the cookies or make homemade Biscoff cookies.
Try this recipe with oat milk, and substitute the creamy ingredients with dairy-free alternatives.

Nutrition

Calories: 602kcalCarbohydrates: 34gProtein: 6gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 157mgSodium: 407mgPotassium: 228mgFiber: 1gSugar: 28gVitamin A: 1937IUVitamin C: 0.5mgCalcium: 133mgIron: 0.4mg

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