The first time I opened a warm jar of cookie butter, it hit mespiced, toasty, caramel-like magic. That flavor shows up big time in this Biscoff Cheesecake, with a creamy center and buttery biscuit crust that doesn’t even need an oven. It’s been winning hearts everywhere for good reason: rich, no bake, and wildly photogenic.
This one’s all about layers. You’ve got that cake biscuit base made from crunchy crushed Biscoff cookies, a velvety cream cheese filling, and more cookie butter slathered right on top. No gelatin, no baking, no fussjust chill and slice. Like those bakery slices you peek at behind glass, but totally doable in your own kitchen. It’s one of those recipes for cheesecake that keeps things easy and sweet.
I first whipped this up back in 2019 after a long shoot dayneeded something quick, cozy, and plain delicious. A friend peeked in the fridge and said, “That better be what I think it is.” The trick? Let the crust chill fully before adding the filling so it stays firm and gorgeous when sliced. After years styling and photographing desserts, I can tell you: this one looks as dreamy as it tastes.
Thomas Baker
Biscoff Cheesecake Irresistibly Simple to Make
This Biscoff Cheesecake is an effortlessly delicious no-bake dessert that combines creamy texture with a crunchy biscuit base. Perfect for any occasion, this Biscoff Cheesecake Recipe uses just 5 ingredients and requires minimal prep time. Enjoy a dreamy, make-ahead treat that’s sure to impress with its rich Biscoff flavor and smooth finish.
Mix the crushed Biscoff biscuits with the melted butter, then press this mixture firmly into the base of your chosen tin. Place it in the fridge to chill while you prepare the filling.
In a bowl, combine the double cream, full fat cream cheese, and Biscoff spread. Whisk the mixture vigorously until it thickens and holds a shape similar to soft ice cream—using an electric whisk will make this step easier.
Take the chilled biscuit base out of the fridge and evenly spread the creamy cheesecake mixture over it, smoothing the surface with a spatula.
Refrigerate the cheesecake for a minimum of 3 hours, though letting it set overnight will improve the flavor and texture.
Just before serving, gently warm the remaining Biscoff spread in a pan on low heat, taking care not to overheat it.
Remove the cheesecake from the fridge and, while still in the tin, carefully pour the melted Biscoff spread over the top. Use the back of a spoon to smooth it out without disturbing the cheesecake layer. Sprinkle the reserved crushed biscuits around the edges for a decorative finish.
Return the assembled cheesecake to the fridge for at least another hour if possible to let the topping set nicely. While you can slice it sooner, the edges will be cleaner if you wait.
Notes
Butter: Unsalted butter melted quickly in the microwave works great; this amount is about 3/4 stick in U.S. measures.
Cream cheese: Philadelphia brand is recommended for ease of mixing; ensure it’s full fat and well-drained before use.
Cream: Cold double cream (or heavy cream in the U.S.) whipped to thick, ice cream-like consistency gives the best results.
Tin: A springform or removable base tin helps when releasing the cheesecake. Run a warm knife around the sides before removing to make the process smoother.
Nutrition: Values are approximate and per serving.
Why You’ll Love This Biscoff Cheesecake
No oven, no problem: This is a true no-bake wonder, perfect for summer months or when you need dessert but don’t want to deal with the heat.
Five simple ingredients: You only need crushed Biscoff biscuits, butter, double cream, cream cheese, and creamy Biscoff spread. That’s pantry perfection!
Beginner-friendly: Even if you’ve never made a cheesecake before, this one’s a cinch. Just mix, chill, and spread. You’ve got this!
Show-stopping presentation: The golden Biscoff drizzle and crushed biscuits make it look bakery-worthy with minimal effort.
Key Ingredients and Tools
To make this decadent Biscoff Cheesecake recipe, here’s what you’ll need:
Biscoff biscuits: These create a sweet, spiced crust that’s the perfect base for your cheesecake. Crush them finely to ensure a smooth, even base.
Cream cheese: Full-fat cream cheese (like Philadelphia) is key for a rich, creamy filling. Ensure any excess liquid is drained before mixing!
Biscoff spread: Both mixed into the filling and melted for the topping, this iconic cookie butter steals the show with its signature caramel-y, spiced flavor.
Double cream: Whipped to fluffy perfection, this heavy cream helps stabilize and lighten the creamy filling.
Unsalted butter: Helps bind the crushed biscuits into a sturdy, buttery crust. Melt it gently in the microwave or on the stovetop for ease.
Pro Tip: Use a 7-inch springform pan or one with a removable base for easy slicing and serving.
How to Make Biscoff Cheesecake Step-by-Step
Prep the crust: Mix crushed Biscoff biscuits with melted butter and press firmly into a lined tin. Chill in the fridge to set while you prepare the filling.
Whip the filling: Combine double cream, cream cheese, and Biscoff spread in a mixing bowl. Whisk until the mixture is thick and holds its shape – an electric whisk makes this process much easier!
Assemble the cheesecake: Spread the creamy filling evenly over the chilled crust. Smooth the top with a spatula for clean, neat slices later.
Chill: Place the cheesecake in the fridge for at least 3 hoursovernight is even better for firm, tidy slices.
Add the finishing touches: Gently melt the remaining Biscoff spread and pour it over the cheesecake, smoothing it with the back of a spoon. Sprinkle crushed biscuits on top for texture and decoration.
Pro Tip: For clean removal, run a warmed knife around the edge of the tin before releasing the cheesecake.
Troubleshooting Tips
Crust falling apart? Make sure you press the biscuit mixture firmly into the tin and let it chill completely before adding the filling.
Filling too soft? Whip the double cream until it forms stiff peaks before combining it with the cream cheese. And don’t skimp on the chilling time!
Runny topping? Melt the Biscoff spread on low heat and let it cool slightly before pouring it over the cheesecake.
Storage and Make-Ahead Tips
This Biscoff Cheesecake stores beautifully, so it’s perfect for prepping a day (or two) in advance!
Type
How to Store
How Long
In the fridge
Cover tightly with plastic wrap or foil.
Up to 3 days
In the freezer
Wrap slices individually in plastic wrap and place in an airtight container.
Up to 1 month
Pro Tip: If freezing, thaw cheesecake slices in the fridge overnight for best texture.
Expert Says
The rich cream cheese base in this BISCOFF cheesecake offers a smooth texture due to its high protein and fat content, which stabilizes the dessert during baking. Incorporating Biscoff adds caramelized spices and sweetness, reducing the need for extra sugar while enhancing flavor complexity without compromising the cheesecake’s delicate structure.
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The Journey to My Perfect Biscoff Cheesecake
Perfecting this Biscoff cheesecake took several rounds, including a few that were too crumbly or too sweet. Each attempt helped me balance the creamy filling with that signature cookie flavor just right. After all the trials, this recipe finally feels like the one my family actually asks me to make again and again.
FAQs ( Biscoff Cheesecake )
How long does it take to chill the cheesecake?
For best results, chill this recipe for at least 4 hours in the refrigerator to allow it to set properly. Overnight chilling is ideal to achieve a firm texture and enhanced flavors. Avoid rushing this step to keep the cheesecake creamy and stable.
Can I make this recipe ahead of time?
Yes, this meal is perfect for making ahead. Prepare it a day before serving and keep it refrigerated. This saves time and lets the flavors develop more fully, making it even more delicious when served.
What is the best way to store leftovers?
Store any leftover dessert tightly covered in the refrigerator for up to 3 days. Use airtight containers or wrap the dish with plastic wrap to prevent it from drying out and absorbing fridge odors. Avoid freezing as the texture may change.
Can I use a different type of cookie for the base?
Absolutely, you can swap the cake biscuit base for graham crackers or digestive biscuits if preferred. Just ensure the cookies are finely crushed and well combined with melted butter for a firm crust. Adjust sweetness accordingly to maintain balance.
How do I get a smooth cheesecake filling?
Beat the cream cheese until it is completely smooth and free of lumps before adding other ingredients. Use room temperature cream cheese and mix gently but thoroughly to avoid air bubbles. This approach ensures a creamy, silky filling in the final dish.
Conclusion
You’ll love how this Biscoff Cheesecake comes together with minimal active timeno oven, no stress, just creamy layers and that warm, spiced aroma filling your kitchen. The texture is silky with a satisfying crunch from the biscuit crust, making every bite feel like a cozy treat.
Try swirling a bit of cinnamon into the filling or topping with toasted nuts for an easy twist. Leftovers keep well covered in the fridge for up to three daysjust remember the helpful trick of warming your knife before slicing for those picture-perfect pieces. It’s a helpful tip I picked up from my favorite dessert maker.
Did this recipe bring back sweet memories or inspire new ones? I’d love to see your homemade creations! Snap a photo, share your story, or save this simple, delicious cheesecake recipe for those moments when you want a little homemade magic on your table.
