Easy No-Bake Biscoff Cheesecake with Dulce de Leche

I love serving this cheesecake straight from the refrigerator with a little extra crushed Biscoff on top. The creamy filling, crunchy cookie crust, and rich dulce de leche make it one of those desserts that always feels a little special.

And if I am serving it to family or friends, I usually do not expect many leftovers. It is very hard to stop at just one slice.

It is also a great choice when I need a dessert I can prepare ahead of time. It looks beautiful on the table, slices wonderfully once chilled, and that combination of caramelized Biscoff cookies and creamy dulce de leche makes every bite incredibly indulgent.

Yield: 8 servings
Prep Time: 20 minutes
Chill Time: 4 to 6 hours
Total Time: About 4½ to 6½ hours, including chilling

Ingredients

For the Biscoff Crust

2 cups finely crushed Lotus Biscoff cookies
7 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 ounces full-fat cream cheese, softened
1 cup cold heavy whipping cream
½ cup powdered sugar
3 tablespoons dulce de leche
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1½ teaspoons unflavored powdered gelatin
2 tablespoons cold water

For the Topping

½ cup dulce de leche
4 Lotus Biscoff cookies, crushed
2 to 3 whole Biscoff cookies, for decorating, optional

Instructions

1. Crush the Biscoff cookies in a food processor until you have fine crumbs. You can also place the cookies in a zip-top bag and crush them with a rolling pin.

2. Add the melted butter to the cookie crumbs and mix until the crumbs are evenly coated and resemble wet sand.

3. Press the cookie mixture firmly and evenly into the bottom of an 8-inch springform pan. Use the bottom of a glass or measuring cup to compact the crust. Place the pan in the refrigerator while you prepare the filling.

4. Pour the cold heavy whipping cream into a large bowl and beat with an electric mixer until medium-stiff peaks form. Set aside.

5. In another large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the dulce de leche, vanilla extract, and lemon juice, then mix again until completely combined.

6. Place the cold water in a small microwave-safe bowl and sprinkle the gelatin evenly over the top. Let it sit for about 5 minutes to bloom. Microwave for 5 to 10 seconds, or just until the gelatin is completely dissolved. Do not let it boil.

7. Let the gelatin cool briefly until warm but still completely liquid. Stir 2 to 3 tablespoons of the cream cheese mixture into the gelatin, then slowly mix it back into the remaining cream cheese mixture until fully incorporated.

8. Gently fold the whipped cream into the cheesecake mixture using a spatula. Fold just until everything is smooth and combined so the filling stays light and creamy.

9. Spoon the cheesecake filling over the chilled Biscoff crust and smooth the top. Cover and refrigerate for at least 4 hours, preferably 6 hours or overnight, until completely firm.

10. Warm the dulce de leche for just a few seconds in the microwave, until it is soft enough to spread. Let it cool until just slightly warm, then gently spread it over the top of the cheesecake.

11. Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.

12. Finish with crushed Biscoff cookies around the top or edges and decorate with a few whole cookies if you like.

13. Keep refrigerated until ready to serve. Slice, serve chilled, and enjoy every creamy, caramel-filled bite.

Make It Your Own

If you are a serious Biscoff lover, you can replace the dulce de leche topping with slightly warmed Biscoff cookie butter for even more cookie butter flavor.

If you prefer a cleaner finish, you can also add the dulce de leche topping after removing the cheesecake from the springform pan and transferring it to a serving plate.

You can also drizzle a little extra dulce de leche over each slice just before serving, or add whipped cream and crushed Biscoff cookies on top.

For a slightly different crust, graham cracker crumbs can be used instead of Biscoff cookies, although I personally love the caramelized flavor the Biscoff crust gives this cheesecake.

Final Thoughts

With its crunchy Biscoff crust, creamy cheesecake filling, and rich dulce de leche topping, this is an easy make-ahead dessert that looks impressive without requiring much work. Serve it well chilled for the best texture.