If you adore irresistibly creamy, no-bake desserts, this Biscoff Cheesecake will steal your heart! With swirls of caramelized cookie butter and a luscious, pillowy filling atop a crunchy Biscoff biscuit base, it’s a showstopper that’s secretly oh-so-easy to make using just five ingredients. Utterly indulgent and joyfully simple—get ready to fall in love at first bite!
Why You’ll Love This Recipe
- No-Bake Magic: No oven needed—just a fridge, making this Biscoff Cheesecake perfect for any season or kitchen setup.
- Ultra-Creamy Texture: The combination of double cream and full fat cream cheese yields a cheesecake filling that’s ridiculously smooth and velvety.
- 5 Simple Ingredients: Every component brings bold flavor and texture, so you can create a showstopping dessert with barely any fuss.
- Dreamy Biscoff Swirls: With both biscuits and spread in every layer, it’s heaven for cookie butter lovers.
Ingredients You’ll Need
You’ll love how these five simple, easy-to-find ingredients come together in layers of sweet, creamy bliss. Each one plays a starring role in building the flavor, richness, and that signature Biscoff Cheesecake crunch!
- Biscoff biscuits (crushed): These little caramelized cookies form the base and add signature spiced sweetness and satisfying crunch.
- Unsalted butter (melted): Just enough to bind the biscuit base, giving it richness without overshadowing the Biscoff flavor.
- Double cream: Whipped straight from the fridge, this gives your cheesecake its divine, pillowy creaminess—heavy cream works if you’re in the US.
- Full fat cream cheese: The heart of any cheesecake; full fat is a must for dreamy texture and tang. Drain off any excess liquid for the best results.
- Biscoff spread: Both mixed into the filling and melted as a glorious topping, it infuses every bite with caramelly, cinnamon-kissed decadence.
Variations
This Biscoff Cheesecake is already unbelievably good, but it’s also wonderfully flexible! Whether you’re craving more chocolate, need to go dairy-free, or want to experiment, here are some fun ways to make it your own:
- Chocolate Biscoff Swirl: Drizzle your chilled cheesecake with melted dark or white chocolate before adding the Biscoff topping for a doubly decadent dessert.
- Dairy-Free Version: Use plant-based cream cheese and coconut cream in place of dairy, and vegan butter for the base.
- Mini Biscoff Cheesecakes: Prepare the layers in individual ramekins or cupcake cases for an adorable (and portable) twist—great for parties!
- Spiced-Up Base: Mix a pinch of cinnamon or ginger into the crushed biscuits for a festive, wintry vibe.
How to Make Biscoff Cheesecake
Step 1: Prepare the Biscoff Biscuit Base
Start by crushing your Biscoff biscuits (a zip-top bag and rolling pin work like a charm!) until they’re fine crumbs. Mix them with the melted butter until everything is evenly coated, then press the mixture firmly into the base of a springform tin. Chill this in the fridge while you whip up your filling—this step locks in that toasty crunch.
Step 2: Whip Up the Cheesecake Filling
Pour the chilled double cream into a mixing bowl, then add the full fat cream cheese and Biscoff spread. Whisk the mixture (an electric whisk makes this super speedy) until it’s thick and holds its shape—it should look almost like ice cream. This rich, glorious cloud is the soul of your cheesecake!
Step 3: Layer, Chill, and Set
Take your chilled biscuit base from the fridge and spoon on the cheesecake mixture, smoothing the top with a spatula for a gorgeous, even layer. Pop the tin back in the fridge for at least 3 hours (overnight is even better). This hands-off chill time is where the magic happens—allowing everything to firm up perfectly.
Step 4: Top with Melted Biscoff and Serve
When you’re almost ready to serve, gently melt the Biscoff spread for the topping—do this slowly, as you want it pourable but not hot. Pour it over the chilled cheesecake while it’s still in the tin, and nudge it gently to cover the top completely (resist the urge to swirl—one smooth layer is best!). Sprinkle the extra crushed Biscoff biscuits around the edge, and return it to the fridge for a final set. Now, all that’s left is to slice and bask in the praise!
Pro Tips for Making Biscoff Cheesecake
- Choose the Right Tin: A springform or loose-bottom tin is your cheesecake’s best friend—removal is neat, stress-free, and keeps those layers pristine.
- Whip Cream Cold: For a thick, stable filling, always start with double cream that’s refrigerator-cold; it whips up firmer and holds beautiful volume.
- Melt Gently, Pour Boldly: Melt the Biscoff spread for the topping slowly and gently (microwave in short bursts!), so it flows nicely but never gets hot or thin.
- Slice with Precision: Run a warm, clean knife around the tin before unmolding, and wipe the blade between slices for those picture-perfect, bakery-style cuts.
How to Serve Biscoff Cheesecake
Garnishes
Elevate your Biscoff Cheesecake with a crown of crushed biscuits all along the rim, a generous drizzle of extra melted Biscoff, or even a little whipped cream. For a festive touch, add chocolate curls or shavings—the rich, caramel notes pair beautifully with dark or white chocolate accents!
Side Dishes
While this cheesecake is a star all by itself, pairing it with a bright berry coulis or a scoop of sharp raspberry sorbet balances the sweetness and cuts through the richness. If you’re after something extra-refined, try serving tiny espresso shots or strong tea alongside—it’s a dreamy match.
Creative Ways to Present
For an extra-special celebration, serve individual slices topped with caramel shards or edible gold leaf—guaranteed to wow at parties! Or, make mini Biscoff Cheesecakes in jars for picnics and potlucks—adorably portable and just as irresistible.
Make Ahead and Storage
Storing Leftovers
Store leftover Biscoff Cheesecake in a covered container in the fridge for up to 4 days. The flavor actually deepens overnight, so don’t hesitate to make it ahead—just keep it chilled and covered to prevent drying out or picking up fridge odors.
Freezing
You can absolutely freeze this cheesecake! Slice it first, wrap each piece snuggly in plastic wrap, and freeze for up to a month. Thaw slices in the fridge overnight before serving—the texture remains beautifully creamy.
Reheating
Biscoff Cheesecake is a no-bake treat and is best served cold, straight from the fridge. There’s no need to reheat—just slice and enjoy! If freezing, let it defrost in the fridge for a gentle, even thaw.
FAQs
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Can I make Biscoff Cheesecake without an electric mixer?
Absolutely! A hand whisk works, though it takes a little more elbow grease. Just be patient and whip until the filling holds its shape and looks thick and airy—don’t shortcut this step for the creamiest results.
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Can I use a different brand of cookie butter or biscuits?
Yes—any caramelized biscuit or good-quality cookie butter can work, but the distinct flavor of Biscoff is key to the magic of this cheesecake. If you swap, the taste may shift slightly but will still be delicious.
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My cheesecake isn’t setting—what went wrong?
If your Biscoff Cheesecake filling is too soft, it may be under-whipped or not chilled long enough. Be sure to whip the filling until very thick (it should hold its shape), and chill for at least 3 hours—overnight is ideal for perfect slices.
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Can I make this cheesecake ahead for a party?
Yes—this recipe is a make-ahead superstar! Prepare it the night before, keep it covered in the fridge, and top with melted Biscoff spread and crushed biscuits just before serving for the freshest look and flavor.
Final Thoughts
Once you try this Biscoff Cheesecake, it’s bound to become your go-to dessert for lazy weekends, special occasions, or just because you crave something absolutely spectacular. Don’t be surprised when everyone asks for seconds—or for the recipe. Go ahead, treat yourself and your loved ones to a slice of pure, creamy bliss!
Print
Biscoff Cheesecake Recipe
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this decadent Biscoff Cheesecake, a luscious treat that requires only 5 simple ingredients to create a creamy, dreamy dessert that will have everyone asking for seconds.
Ingredients
For the base:
- 200 g Biscoff biscuits, crushed
- 80 g Unsalted butter, melted
For the cheesecake mixture:
- 300 ml Double cream
- 400 g Full fat cream cheese
- 200 g Biscoff spread
For the topping:
- 150 g Biscoff spread, melted
- 50 g Biscoff biscuits, crushed
Instructions
- Prepare the base: Combine crushed Biscoff biscuits with melted butter, press into a tin, and chill in the fridge.
- Make the cheesecake mixture: Whisk double cream, cream cheese, and Biscoff spread until thick. Spread over the chilled base.
- Add the topping: Melt Biscoff spread, pour over the cheesecake, and sprinkle crushed biscuits on top. Chill for at least 3 hours.
Notes
- Butter: Use unsalted butter, melted.
- Cream cheese: Preferably Philadelphia brand, drained before use.
- Cream: Use double cream or heavy cream, whipped until ice cream texture.
- Tin: Use a tin with a springform or removable base for easy removal.
Nutrition
- Serving Size: 1 slice
- Calories: 445 kcal
- Sugar: 12g
- Sodium: 112mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 0.1g
- Protein: 5g
- Cholesterol: 76mg
