This indulgent, no-bake cheesecake blends the nutty richness of pistachio with the caramel-spiced warmth of cookie-butter (Biscoff) in a creamy, elegant dessert. A crunchy cookie crust topped by a smooth pistachio-cream cheese filling makes for a show-stopping treat you’ll love serving — with none of the hassle of baking.
Why You’ll Love This Recipe
The combination of pistachios and Biscoff adds an exciting flavour twist: you get the subtle nut-sweetness of pistachio with the caramelised spiced cookie notes from Biscoff.
It’s a no-bake dessert — meaning less worry about oven timing or cracks in the cheesecake top, and more convenience.
It sets in the fridge, so you can make it ahead of time for ease and stress-free serving.
It has a visual appeal: the green-tinged pistachio filling and golden crust make it beautiful on a dessert table.
The texture is creamy and rich but still sliceable — perfect for sharing with family or friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
200 g Biscoff cookies (about one standard pack)
80 g unsalted butter, melted
For the pistachio–Biscoff cheesecake filling
500 g full-fat cream cheese, softened
150 g pistachio paste (or a high-quality pistachio nut butter)
¼ cup (about 50 g) powdered sugar
200 ml heavy (whipping) cream
1 teaspoon vanilla extract
For the optional topping
50 g crushed pistachios
Extra pistachio nuts or decorations as desired
Directions
Line the base of an 8-inch (≈20 cm) springform pan with parchment paper, and lightly grease the sides.
Crush the Biscoff cookies (use a food processor or place in a zip-top bag and roll with a rolling pin) until you have fine crumbs.
Mix the cookie crumbs with the melted butter until the mixture resembles damp sand.
Press this mixture firmly into the base of the prepared pan (and optionally slightly up the sides) to form an even crust. Chill in the fridge while you make the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Add the powdered sugar, pistachio paste, and vanilla extract and continue beating until well combined.
In a separate bowl, whip the heavy cream until soft peaks form, then fold the whipped cream gently into the cream cheese mixture to keep it light and airy.
Spoon the filling onto the chilled crust and smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours (preferably overnight) to set fully.
Before serving, sprinkle the crushed pistachios and any other decorations over the top. Remove the cheesecake from the springform pan, slice, and serve chilled.
Servings and timing
Servings: Approximately 12 slices.
Prep time: ~20 minutes.
Chill time: At least 4 hours, recommended overnight for best texture.
Variations
Different crust: Swap the Biscoff cookies for graham crackers or digestive biscuits for a simpler base.
No topping version: Omit the pistachio garnish if you prefer a more minimalist look.
Add flavour twist: Stir in a teaspoon of almond extract with the vanilla for extra nutty depth.
Mini cheesecakes: Use muffin tins or small jars to create individual servings for parties.
Vegan version: Use vegan cream-cheese substitute and coconut cream for the filling, and a plant-based butter for the crust (note: setting may vary).
Storage/Reheating
Store: Keep the cheesecake covered in the refrigerator for up to 3-4 days.
Freezing: Once fully set, you can freeze the cheesecake (without additional toppings) for up to 1-2 months. Wrap it tightly in plastic wrap and foil, then thaw in the fridge overnight before serving.
Reheating: No reheating needed — serve chilled. Remove from fridge ~10 minutes before slicing for best texture.
FAQs
What kind of pan should I use?
Use a springform pan (8-inch/20 cm diameter works well) so you can remove the outer ring easily and release the cheesecake cleanly.
Can I use regular cream cheese instead of spreadable cream cheese?
Yes — use full-fat block-style cream cheese (softened). It gives better structure than low-fat varieties.
My filling didn’t set — what went wrong?
Typically, the whipped cream needs to be beaten to firm peaks before folding in. Under-whipping or over-mixing after folding can cause a soft texture.
Do I need gelatin for this no-bake version?
No, this recipe uses whipped cream for stability rather than gelatin, making it simpler and more accessible.
Can I make this ahead of time?
Yes — in fact, chilling overnight gives the best results. > 24 hours is fine as long as it stays refrigerated and covered.
How should I slice the cheesecake to get clean pieces?
Use a sharp knife, wipe it after each cut, and chill the cheesecake thoroughly before slicing. Optional: run the knife under hot water, dry it, then slice.
Can I skip the pistachio paste or nut butter?
You could, but you’ll lose much of the distinctive pistachio colour and flavour. If unavailable, you could substitute another nut butter (almond, cashew) but it becomes a different dessert.
Is this dessert halal-friendly?
Yes — just ensure the ingredients (cream cheese, cookies, butter) are halal-certified or contain no gelatin derived from non-halal sources.
What toppings work well with this cheesecake?
Crushed pistachios, chopped whole pistachios, a drizzle of white chocolate, or fresh berries complement the flavours nicely.
Can I reduce the sugar?
Yes — you can reduce the powdered sugar slightly. The cheesecake will still set, though the flavour may be less sweet.
Conclusion
This no-bake pistachio Biscoff cheesecake brings together the elegant flavours of pistachio and caramel-spiced cookies in a dessert that’s as impressive as it is doable. With a buttery cookie crust, silky pistachio-cream filling, and chilled convenience, it’s perfect for celebrations, dinner parties, or simply a luxurious weekend treat. Make it ahead, chill it well, slice it cleanly — and enjoy every creamy, crunchy, nut-rich bite.
This no-bake pistachio Biscoff cheesecake combines a crunchy cookie crust with a rich and creamy pistachio-cream cheese filling, creating a luxurious dessert with minimal effort and maximum flavor.
Ingredients
200 g Biscoff cookies (about one standard pack)
80 g unsalted butter, melted
500 g full-fat cream cheese, softened
150 g pistachio paste (or high-quality pistachio nut butter)
1/4 cup (about 50 g) powdered sugar
200 ml heavy (whipping) cream
1 teaspoon vanilla extract
50 g crushed pistachios (optional, for topping)
Extra pistachio nuts or decorations (optional)
Instructions
Line the base of an 8-inch (20 cm) springform pan with parchment paper and lightly grease the sides.
Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin.
Mix the crumbs with melted butter until evenly combined and the mixture resembles damp sand.
Press the mixture firmly into the bottom of the prepared pan. Chill in the fridge while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the pistachio-cream cheese mixture until smooth and airy.
Spoon the filling over the chilled crust and smooth the top with a spatula.
Refrigerate for at least 4 hours, preferably overnight, until set.
Before serving, decorate the top with crushed pistachios and any desired toppings. Release from the springform pan, slice, and serve chilled.
Notes
Chill overnight for the best texture and clean slices.
Use full-fat cream cheese for structure; low-fat versions may result in a softer set.
No gelatin is needed—whipped cream provides stability.
Can be made ahead and stored covered in the fridge for up to 4 days.
