No-Bake Biscoff Cheesecake Lush (Easy Layered Dessert)
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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 Simple Biscoff Cheesecake Lush
This is one of those desserts I make when I want something that looks impressive but doesn’t take much effort. Anything with Biscoff cookies is already a win, and layering them into a chilled dessert like this makes it feel a little extra special without adding any more work.
Each layer adds something different, from the cookie butter crust to the creamy cheesecake and soft chocolate pudding. It all comes together into one chilled dessert that’s rich without feeling heavy.
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 fast.
- Beat the Heat: Ditch the oven! This no-bake dessert is your saving grace on hot summer days.
- Customizable: Not a chocoholic? Swap the pudding for another flavor. If you have extra time, make your own Biscoff cookies for the crust.
Ingredients
- Biscoff Cookies – A style of shortbread cookie that’s flavored with spices like cinnamon, cloves, ginger, and cardamom. Biscoffs are very easy to make at home, and that recipe includes a gluten-free option, or you can use store-bought cookies.
- Cream cheese – Let this come to room temp before making the cheesecake layer.
- Granulated sugar – The sweetener for the pie’s cheesecake layer.
- Milk – Oat milk is a good option.
- Whipped cream – Not only is it used to top this cheesecake pie, but some of it is folded into the cream cheese layer.
- Instant chocolate pudding – Try this lush cheesecake with dark chocolate pudding, too.
- Heavy cream – Instead of milk, the chocolate layer uses heavy cream.
How To Make No-Bake Biscoff Cookie Cheesecake
- Make the cookies (optional): Follow this recipe if you want a homemade Biscoff cookie crust. Otherwise, use store-bought Biscoff cookies.
- Form the cookie crust: Line a 7×10-inch baking 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 the 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
Yes, you can absolutely use store-bought Biscoff cookies if you’re short on time or not concerned with making it gluten-free.
You can use low-fat cream cheese, but it may alter the texture and richness of the pie.
It is possible to do both if you need to adapt the dessert to dietary needs. Biscoff cookies that use gluten-free flour can be made or purchased. For a dairy-free option, you’ll find several alternatives for the milk (oat milk is preferred), cream cheese, and whipped and heavy creams. Some of these substitutions can alter the taste and texture of the pie, but the recipe is so easy that it’s worth experimenting with your options.
Make-Ahead and Storage
The cheesecake can last up to 3-4 days in the fridge, though it’s best enjoyed within the first 48 hours for maximum freshness.
This Biscoff Lush cheesecake 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
Equipment
- Measuring spoons/cup
- 7×10-inch baking dish
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)
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.
