Today we’re making something absolutely delicious and honestly… a little bit fancy. This no-bake Biscoff pistachio cheesecake is everything. It’s creamy, rich, and sweet with that irresistible pistachio cream on top, making it so pretty and elegant.

If you’ve been following us for a while, you definitely know how obsessed we are with cheesecakes.

Seriously, we’re posting new cheesecake recipes every single week because… can you ever really have enough cheesecake? I don’t think so.

We’ve made a creamy blueberry cheesecake, a dreamy vanilla Oreo cheesecake, vanilla bean Biscoff cheesecake, Kinder Bueno, Happy Hippo cheesecake, a luxurious Dubai chocolate cheesecake, Nutella, and even a high protein cheesecake.

And trust me, that’s just scratching the surface, there are so many more waiting for you in our cheesecakes section.

I recently got myself two whole kilograms of pistachio spread (yes, TWO), so if you’ve been around here for a while… you already know what that means. Expect a whole lot of pistachio recipes coming your way.

Maybe even another Dubai chocolate variation recipe?

This cheesecake was a bit of a last-minute creation. I didn’t have the time to let it set overnight in the fridge like we normally do with no bake cheesecakes, so I thought – let’s see what happens if we freeze it for just 4 hours.

And honestly? It turned out amazing. You can see in the texture it’s not fully frozen but also not completely defrosted – just perfectly creamy and chilled. Which basically means… if you’re craving this cheesecake, you can whip it up and enjoy it the same day. Isn’t that the best news ever?

What do you need to make this Cheesecake Recipe

Alright, here’s what you need to whip up this delicious no bake Biscoff pistachio cheesecake, let’s start with the equipment first:

1. Mixing bowls. You’ll want two. One for your cream cheese mixture, and another for whipping that luscious heavy cream.
2. Food processor. This little gadget will save you so much time and effort. We need it to blitz the Biscoff cookies into fine crumbs for the crust.
3. Whisk or electric whisk. Perfect for whipping your heavy cream until it reaches those soft, dreamy peaks.
4. Spatula. Super important here. Don’t use a whisk to mix your cream cheese because it can mess with the texture and make it take longer to set. A spatula gives you that smooth, perfect fold.
5. Springform pan. I’m using a 16 cm by 10 cm pan (that’s about 6.3 inches by 4 inches) for a nice tall cheesecake. Normally, I use a 17 cm by 6 cm pan (6.7 inches by 2.4 inches), but mine’s back in Spain.

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Key Ingredients:No Bake Pistachio Biscoff Cheesecake

• Biscoff cookies. We’re gonna crush these into fine crumbs for a perfectly spiced cookie crust that’s just chef’s kiss.
• Unsalted butter. Melted and mixed with those cookie crumbs, it creates the ideal crust base, rich and buttery, just how we want it.
• Cream cheese. This is the star for that smooth, creamy cheesecake base everyone loves.
• Biscoff spread. Mixed right into the cream cheese for that signature sweet and spiced flavor that makes this cheesecake unforgettable.
• Icing sugar or powdered sugar. A little sweetness to balance everything out perfectly.
• Heavy whipping cream. Make sure it’s at least 35 percent fat. We’ll whip it until soft peaks form, giving the cheesecake that light, airy texture.
• Pistachio spread or cream. The grand finale topping, adding a luscious, nutty twist that takes this cheesecake to the next level.

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Success Tips for the perfect No bake Cheesecake

1. Don’t overmix your cheesecake batter. This is so important. Overmixing will create a grainy, almost broken texture instead of that silky, dreamy creaminess we’re all here for. Gentle folding is your friend.
2. Use heavy whipping cream with at least 35% fat content. Check that label! Anything less just won’t whip up properly, and your cheesecake might end up sad and melty instead of tall, fluffy, and stable.
3. Avoid using a whisk for the cream cheese. Whisking it can turn it into a soupy mess. Always use a spatula or wooden spoon to work your cream cheese until smooth.
4. Bring your cream cheese to room temperature. This will make it so much easier to mix and will give you a beautifully smooth, lump-free cheesecake filling every time.

How To Make a No Bake Pistachio Biscoff Cheesecake

prepare cookie crust

We are going to start by preparing the cheesecake crust.

Add the Biscoff cookies to a food processor and pulse until they’re fully crushed into fine, sandy crumbs. You want that perfect texture so the crust holds together beautifully.

Then, pour in the melted butter and mix until the mixture resembles wet sand. It should feel like damp sand at the beach, that’s when you know it’s ready.

Pour this delicious buttery Biscoff crumb mixture into your springform pan. Start by pressing the crumbs firmly up the sides of the pan, and then press the remaining crumbs evenly into the bottom.

Take your time pressing it down, the firmer it’s packed, the better your crust will hold together without crumbling apart when slicing.

Once it’s perfectly pressed, pop it into the freezer while we prepare the creamy cheesecake filling.

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cheesecake filling

To prepare the cheesecake filling, we’re going to start by working the cream cheese with a spatula until it’s super smooth and creamy. Take your time here, this step is key for that luscious no bake cheesecake texture.

Once your cream cheese is nice and smooth, add in the Biscoff spread. Combine them together with your spatula until you have a perfectly blended, silky mixture with no lumps.

In a separate clean and dry bowl, add the heavy whipping cream and powdered sugar. Using an electric whisk or hand whisk, beat the mixture until you reach soft peaks.

You want the cream to be whipped enough to hold its shape but still be smooth and airy.

Now, using a spatula, gently combine the cream cheese mixture with the whipped cream. Mix only until everything is fully incorporated.

Make sure you do not overwork the mixture, as this can completely change the texture of your cheesecake

Now, you want to pour the cheesecake mixture into your prepared springform pan. Flatten the top with a spatula so it’s nice and smooth.

Leave the cheesecake in the freezer for 3 to 4 hours, it should set properly during this time. Then, about 20 minutes before serving, microwave some pistachio cream until it’s smooth and runny.

Pour it generously over the top of the cheesecake and tilt the pan so the pistachio cream spreads evenly all over.

Pop it back into the freezer for a few more minutes to set the pistachio layer beautifully before slicing and serving.

Refrigeration Tips

Once your cheesecake is fully set, slice it into portions and place the slices in a glass container. Keep them in the fridge for up to 4 days, this will maintain their creamy texture and fresh flavor.

If you want to store your cheesecake for longer, you can keep it in the freezer.

Place the slices in a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge for the perfect creamy no bake cheesecake slice the next day.

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