No-Bake Biscoff Cheesecake Lush

This no-bake Biscoff cheesecake lush starts with a buttery cookie crumb crust, followed by cookie butter cheesecake, chocolate pudding, and whipped cream. You get a little of each layer in every bite, from the spiced cookies at the bottom to the soft cream on top. Plus, everything fits in a 9-inch square pan, so there’s no springform pan or oven needed.

Biscoff spread goes directly into the cheesecake filling, giving it that caramelized cookie flavor all the way through. Meanwhile, instant chocolate pudding makes the chocolate layer easy to mix and spread. Finish with a few extra cookie crumbs, and it’s ready to serve.

• Biscoff in two layers: Crushed cookies form the crust, while cookie butter flavors the cheesecake filling.
• No oven needed: The crust firms up in the refrigerator, and you mix the remaining layers in bowls.
• Chocolate and cookie butter together: The chocolate pudding balances the sweet, spiced cheesecake layer.
• Eight main ingredients: A short ingredient list makes shopping and prep straightforward.
• A simple square pan: Assemble everything in a 9-inch square pan, then serve directly from the dish.

• Biscoff cookies: Finely crush them for the crust. You can also use extra cookie crumbs as an optional topping.
• Unsalted butter: Melt it before mixing it with the cookie crumbs.
• Cream cheese: Bring it to room temperature so it beats smoothly.
• Powdered sugar: Sweetens the cheesecake filling without adding a grainy texture.
• Biscoff cookie butter: Mixes into the cream cheese for a creamy, spiced cookie filling.
• Instant chocolate pudding mix: Use instant pudding for the chocolate layer.
• Milk: Combines with the pudding mix. You may also need a small splash if the cheesecake filling is too thick to spread.
• Whipped cream: Forms the top layer.

• Prepare the crust. Line a 9-inch square pan with parchment paper. Mix the finely crushed cookies with melted butter, then press the mixture evenly into the bottom. Refrigerate for 20 minutes.
• Mix the cheesecake filling. Beat the room-temperature cream cheese until smooth. Next, mix in the powdered sugar and Biscoff cookie butter. If the filling is too thick to spread, add a small splash of milk.
• Spread the cheesecake layer. Spoon the filling over the chilled crust, then gently spread it into an even layer.
• Make the chocolate pudding. In a separate bowl, mix the milk and instant chocolate pudding until thickened. Spread it over the cheesecake filling.
• Add the topping. Finish with whipped cream and an optional sprinkle of crushed Biscoff cookies. Keep refrigerated until serving.

• Crush the cookies finely. Large pieces make it harder to press the crust into an even base. A food processor works well, or you can crush the cookies in a sealed bag with a rolling pin.
• Measure the crumbs after crushing. The recipe calls for three cups of finely crushed cookies.
• Give the crust its full chill time. Those 20 minutes help it firm up before you add the filling.
• Start with softened cream cheese. Beat it smooth before adding the powdered sugar and cookie butter.
• Add extra milk sparingly. Only use a splash if the cheesecake filling needs help spreading.
• Let the pudding thicken first. Then spread it gently over the cream cheese layer to keep the layers separate.
• Add the cookie garnish before serving. This helps the crumbs keep their crunch.

• Refrigerator: Cover the pan tightly or transfer leftovers to an airtight container. Refrigerate for up to 3–4 days. The cookie crust and crumb topping will soften as they sit, so add extra cookie crumbs just before serving.
• Freezing: For the best texture, keep this dessert refrigerated. Freezing and thawing can change the texture of the pudding and whipped cream, leaving the layers softer or watery.