Viral TikTok Japanese Cheesecake: An Easy No-Bake Biscoff Dessert

Have you seen the “viral Japanese cheesecake” taking over TikTok and wondered what makes it Japanese? You’re not alone! I made this version in my own kitchen, following the trend exactly, to see if it lives up to the hype. Get ready for a simple, delicious, and surprisingly easy dessert!

Close up scoop of no-bake Biscoff cheesecake topped with cherry pie filling and crushed Biscoff cookies — A slice of the irresistible no-bake Biscoff cheesecake.

Let’s be clear: this isn’t the airy Japanese soufflé cheesecake you might be thinking of. And it’s also different from the yogurt-and-cookie versions floating around. This recipe focuses on a decadent, no-bake cheesecake base layered with irresistible Biscoff flavors. It combines no-bake Philadelphia cheesecake, crunchy Biscoff cookies, sweet cherry pie filling, and smooth cookie butter. So, while it’s not strictly “traditional Japanese,” it’s an incredibly easy, make-ahead dessert that’s unapologetically rich and delicious.

Biscoff Cheesecake Ingredients

Here’s what you’ll need to create this viral sensation in your own kitchen:

1 tub (24.3 oz) no-bake Philadelphia cheesecake
28 Biscoff cookies, divided
½ of a 21 oz can cherry pie filling
¼ cup crunchy Biscoff cookie butter

This recipe makes approximately 8 servings.

Ingredients for Biscoff cherry cheesecake: no-bake cheesecake, cherry pie filling, Biscoff cookies, and cookie butter — Gather your ingredients for this easy no-bake cheesecake.

If you can’t find the pre-made cheesecake tub, don’t worry! You can easily make a no-bake cheesecake from scratch and spread it into a baking dish. A simple recipe will work perfectly as a base. If you’ve ever made an icebox cake, it’s a similar idea. I actually prefer this method because I ended up throwing away half a can of pie filling since it didn’t all fit inside the container. Using a baking dish allows you to control the layers better and use up all the ingredients.

If you’re having trouble finding Biscoff cookies anywhere, you might need to order them online. They can be hard to find in stores sometimes! The viral Japanese cheesecake trend has caused Biscoff sales to soar, so if shelves are empty, you’re not imagining things.

What This Viral Recipe REALLY Is

Let’s set expectations: this is NOT a traditional Japanese soufflé cheesecake.

A traditional Japanese cheesecake is a delicate, fluffy cake baked in a water bath. This TikTok-inspired version takes a much simpler approach. The trend started with Japanese creators pressing coconut sablé cookies into yogurt and refrigerating it. From there, it evolved into countless variations, using everything from Greek yogurt to cream cheese filling. This recipe is inspired by those creations.

Philadelphia no-bake cheesecake layered with cherry pie filling and crushed Biscoff cookies in the original container — Layered deliciousness in a container!

While I haven’t personally visited Japan, I wouldn’t consider this dessert an authentic representation of Japanese baking. It’s more of a trendy name than a true cultural recipe. However, that doesn’t make it any less delicious! It’s a fun and tasty treat that’s perfect for satisfying your sweet tooth.

How to Make the Biscoff Cookie “Japanese” Cheesecake

Ready to make your own viral cheesecake?

Step 1: Crush the Cookies

First, crush 4 Biscoff cookies into crumbs and set them aside for topping. You can use a food processor or simply crush them in a resealable bag with a rolling pin.

Step 2: Embed the Cookies

Gently press 24 Biscoff cookies vertically into the tub of no-bake cheesecake. Arrange them around the perimeter of the container, pressing them in firmly, but not all the way to the bottom. You want them to be mostly submerged in the cheesecake.

Close view of cherry and Biscoff cookie butter cheesecake slice with creamy texture — A close-up look at the creamy texture and delicious layers.

Step 3: Add Cherry Pie Filling

Spoon half of the can of cherry pie filling over the top of the cheesecake. Try to distribute the cherries evenly. Remember, you won’t need the entire can, so save the rest for another delicious dessert!

Try using the leftover filling in a cherry cheesecake dip or topping a cherry cream cheese dump cake.

Spoon pouring cherry pie filling over creamy no-bake cheesecake with Biscoff cookies — Adding the sweet cherry pie filling layer.

Step 4: Warm the Cookie Butter

Microwave the Biscoff cookie butter for 15-20 seconds until it’s smooth and pourable. Stir it well to ensure it’s evenly melted.

Drizzle the melted cookie butter evenly over the cherry pie filling. Get creative with your drizzle!

Small bowl of Biscoff cookie butter ready to drizzle over cherry cheesecake — Melted Biscoff cookie butter, ready to drizzle.

Step 5: Finish and Chill

Sprinkle the reserved crushed Biscoff cookies over the top of the cheesecake as a final garnish.

Cover the container tightly with plastic wrap and refrigerate for at least 24 hours. This chilling time is crucial!

Don’t skip the chilling step! The cookies need time to absorb moisture from the cheesecake, or you’ll end up with crunchy cookies that are stubbornly stuck in cheesecake.

No-bake cherry Biscoff cheesecake wrapped in plastic wrap for refrigerator storage — Wrapped and ready for its overnight chill.

How Long Does This “Japanese” Cheesecake Need to Chill?

The magic of this dessert lies in the chilling process. The Biscoff cookies absorb moisture from the cheesecake, softening and creating a texture similar to an icebox cake. This is similar to the way our peanut butter icebox cake relies on time, instead of heat, to set.

Cutting into the cheesecake too early will result in firm cookies and a less-than-ideal texture.

After a full day in the refrigerator, the cheesecake will slice more easily, and the flavors will meld together beautifully. So, plan ahead – this dessert is best when given ample time to chill!

Top view of no-bake cheesecake covered in cherry pie filling, cookie butter, and crushed Biscoff cookies — A perfectly chilled Biscoff cheesecake ready to be served.

My Honest Review

This no-bake Biscoff cheesecake is definitely a tasty and convenient treat. It’s easy to make, requires minimal effort, and perfectly embodies the spirit of a TikTok-style dessert.

But, if I were to make it again, I would opt for making a simple no-bake cheesecake in a baking dish instead of using the tub. This would allow me to use the entire can of cherry pie filling and distribute the cookies more evenly.

Another fun idea would be to transform this into a full-fledged Biscoff icebox cake. Layer the cookies and cheesecake filling in a dish, similar to our 3-Ingredient Biscoff Cake. This layered approach might even yield better results than stuffing everything into the container.

Slice of Biscoff Cheesecake — A beautifully sliced piece of the finished cheesecake.

Can You Make This Without Biscoff?

Absolutely! If you can’t find Biscoff cookies or simply prefer a different flavor, you can easily substitute them with other cookies. It’s a simple one-to-one swap – the overall structure of the recipe remains the same.

Here are a few delicious alternatives:

Graham crackers
Golden Oreos
Chocolate wafer cookies
Nilla Wafers

Keep in mind that the flavor profile will change depending on the cookie you choose, but the method remains the same. If you decide to use Oreos, our no-bake mini cheesecakes with Oreo crust offer a similar combination of cookies and cream cheese.

Storage and Make-Ahead Tips

This dessert must be stored in the refrigerator at all times. Keep it tightly covered and enjoy within three days.

Frequently Asked Questions

Is this the same as Japanese soufflé cheesecake? No. Traditional Japanese cheesecake is a baked, fluffy cake made in a water bath. This viral TikTok version is a no-bake dessert that uses cookies and a cheesecake base. The “Japanese” name comes from the trend’s origin on Japanese social media, not the recipe itself.

Can I use Greek yogurt instead of the Philadelphia cheesecake tub? Yes, but it will be a completely different dessert. The yogurt version is lighter and tangier. This version with the Philadelphia cheesecake filling is richer and tastes more like an actual cheesecake. Both are good, but they’re not the same recipe.

Can I make this the night before? Yes, you absolutely should! This recipe actually needs at least 24 hours to set properly. Making it the night before is the best approach, and it’s even better on day two.

What do I do with the leftover cherry pie filling? You’ll have about half a can left. Use it in a cherry cream cheese dump cake, mix it into a cherry cheesecake dip, or spoon it over vanilla ice cream.