Biscoff and Nutella Nobake Cheesecake in 20 Minutes

That distinct snap of a Biscoff cookie is enough to make anyone crave something sweet. I remember the first time I tried combining cookie butter and hazelnut spread in one pan. I was worried the flavors would fight for attention, but they actually lean into each other.

The result is a dessert that feels fancy but requires zero actual baking. This Biscoff and Nutella NoBake Cheesecake isn't about complex techniques; it's about patience. If you can wait for it to set in the fridge, you've already done the hard part.

You can expect a thick, buttery base and a filling that feels like a cloud. It's rich, so a small slice goes a long way. Just make sure your ingredients are at the right temperature, or you'll end up with lumps.

Biscoff and Nutella NoBake Cheesecake

The success of this dessert comes down to how the fats behave when they cool. Since we aren't using eggs or heat to set the structure, we rely on the saturated fats in the cream cheese and butter.

The Fat Set: Cold temperatures cause the cocoa butter in the Nutella and the fats in the cream cheese to crystallize, which turns a soft batter into a sliceable cake.

Air Incorporation: Folding in whipped cream instead of stirring it keeps the filling light. If you stir too hard, you knock the air out and the cake becomes too dense.

The following table shows the difference between using store-bought shortcuts and making components from scratch.

The Essential Ingredient List

Before you start, pull your cream cheese out of the fridge. Cold cheese is the biggest enemy of a smooth filling.

The Full List:

• 1.5 cups (190g) Biscoff cookies, finely crushedWhy this? Gives the base its signature caramel flavor
• 5 tbsp (70g) unsalted butter, melted
• 16 oz (450g) full fat cream cheese, softened to room temperatureWhy this? Full fat is mandatory for the cake to set
• 0.5 cup (120g) Biscoff cookie butter, melted slightly
• 0.5 cup (130g) Nutella or hazelnut spread
• 0.75 cup (90g) powdered sugar, sifted
• 1 cup (240ml) heavy whipping cream, coldWhy this? Cold cream whips faster and holds peaks
• 0.25 cup (60g) Biscoff cookie butter, melted
• 2 tbsp (30g) Nutella, melted
• 5 Biscoff cookies, for garnish

Right then, if you're looking for other Nutella and Biscoff recipes, this one is a great start, but it's all about the ratios.

Recipe Timing and Details

This isn't a "quick" dessert in terms of total time, but it is low effort. The magic happens while you're sleeping or doing other things.

• Prep time: 20 minutes
• Chill time: 6 hours (minimum)
• Total time: 6 hours 20 mins
• Yield: 8 slices

Since this is a no bake treat, you don't have to worry about oven temps. Just ensure your fridge is actually cold.

The Necessary Kitchen Gear

While you can make do with basics, these specific tools make the process much smoother.

• Springform pan (9 inch): Essential. Because you can't flip a no-bake cheesecake, you need the removable sides.
• Hand mixer or stand mixer: To beat the cheese and whip the cream.
• Spatula: A rubber one for folding ingredients.
• Flat bottomed glass: Useful for pressing the crust firmly into the corners.

Chef's Note: For the cleanest cuts, dip your knife in hot water and wipe it dry before every slice.

Steps From Prep to Plate

Follow these steps in order to ensure the texture stays light.

Phase 1: The Shattering Crust

1. Combine the finely crushed Biscoff cookies and melted butter in a bowl until the mixture looks like wet sand.
2. Press the mixture firmly into the bottom of the springform pan using the back of a spoon or a flat bottomed glass. Note: Pack the edges tight so it doesn't leak.
3. Place the pan in the freezer for 10 minutes until the crust feels firm to the touch.

Phase 2: The Filling

4. In a large bowl, beat the room temperature cream cheese and powdered sugar until the mixture is smooth and pale.
5. Blend in the Nutella and melted Biscoff spread until the color is uniform and no streaks remain.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Note: The cream should stand straight up when you lift the whisk.
7. Gently fold the whipped cream into the cheese mixture using a spatula with a cut and fold motion. Stop as soon as no white streaks remain.

Phase 3: The Setting and Topping

8. Pour the filling over the chilled crust and smooth the top with a spatula.
9. Cover with plastic wrap and refrigerate for at least 6 hours until the center doesn't jiggle when shaken.
10. Once set, pour the melted Biscoff spread and Nutella over the top and garnish with Biscoff cookies.

Serious Eats' testing suggests that firmly packing the crust prevents it from crumbling during slicing, which is why that freezer step is so helpful.

Fixing Common Texture Issues

Not every batch turns out perfectly, and temperature is usually the main culprit.

Fixing Runny Filling

If the cake hasn't set after 6 hours, the cream cheese may have been low-fat or contained too much moisture. Try chilling it for another 4 hours in the coldest part of your fridge. If it's still too soft, pop it in the freezer for 30 minutes before you serve it.

Handling Crumbling Crusts

When a crust falls apart, it's typically because there wasn't enough butter or it wasn't packed tightly. For your next try, use a heavy glass to press the crumbs firmly into the pan.

Removing Filling Lumps

Lumps generally occur when the cream cheese is too cold. To avoid losing the airy texture, don't over mix the final batter. Instead, use a whisk to smooth the cheese before incorporating the whipped cream.

While we're discussing ingredients, here are a few budget friendly alternatives if you want to save a bit of money.

Storing Your Cheesecake

Keep this dessert in a sealed dish in the cooler for up to 5 days. Because of the high fat content, it holds up well.

If you want to freeze it, slice the Biscoff and Nutella NoBake Cheesecake first. Wrap each slice individually in parchment paper and then foil. It stays good for about 2 months. To eat, let a slice thaw in the fridge for a few hours.

For zero waste, if you have leftover Biscoff crumbs, mix them into your morning oatmeal or use them to coat a frozen banana for a quick snack.

Serving and Plating Tips

For a professional finish, pay close attention to the topping. Pour the melted Biscoff and Nutella while they are still slightly warm so they swirl together naturally.

Use a small offset spatula to create ripples across the surface, then arrange the garnish cookies in a ring around the edge. If you prefer a more modern presentation, try Biscoff Cheesecake Cups for individual portions.

Ensure this is served chilled. If the cake stays at room temperature for more than an hour, the fats will soften, and you'll lose that clean, professional slice.

Swaps and Flavor Twists

You can easily tweak this Nutella and Biscoff cheesecake recipe to suit your mood.

The Salted Twist: Add a pinch of flaky sea salt to the top of the Nutella drizzle. It cuts through the sugar and makes the hazelnut pop.

The White Chocolate Swap: Replace the Nutella with melted white chocolate and a drop of vanilla. This makes the cake lighter in color and very creamy.

The dairy-free Option: Use vegan cream cheese and a dairy-free whipping cream (like the coconut based ones). Just be aware that the setting time might be longer.

If you find you prefer a denser, more traditional texture, you might enjoy a Baked Biscoff Cheesecake instead.

For those who want something even faster, Biscoff and Nutella no bake cheesecake easy versions often use yogurt to add a bit of tang, but the full fat version here is much richer. Whether you call it a Biscoff Nutella no bake cheesecake or just a chocolatey dream, the result is the same: a crowd pleasing treat that requires no oven.

Just keep an eye on your chilling times, and you'll have a Biscoff and Nutella NoBake Cheesecake that stays firm and luscious.