This Biscoff Cheesecake is the stuff dessert dreams are made of—creamy, indulgent, and packed with that signature caramelized Biscoff flavor! With only five ingredients, it comes together unbelievably fast and still looks (and tastes!) like it came straight from a fancy bakery. If you’re craving a no-bake treat that everyone will beg you for, this Biscoff Cheesecake is about to become your new go-to!
Why You’ll Love This Recipe
- Unbelievably Easy: With just five simple ingredients and no baking required, this cheesecake might just redefine “fuss-free.”
- All the Biscoff Flavor: Between the buttery biscuit base, creamy filling, and decadent cookie spread topping, every bite is a Biscoff lover’s paradise.
- Showstopping Results: Even total beginners will end up with a dessert that’s as gorgeous as it is delicious—perfect for birthdays, holidays, or treating yourself!
- Make-Ahead Magic: This Biscoff Cheesecake tastes best when chilled overnight, so it’s ideal for prepping ahead for parties or special occasions.
Ingredients You’ll Need
The beauty of this Biscoff Cheesecake is all in its simplicity—just five ingredients, each chosen to maximize flavor and texture. Every component plays a starring role, from that crunchy, caramelized cookie base to the cloud-like creamy filling and glossy Biscoff topping.
- Biscoff Biscuits: These iconic spiced caramel cookies create a buttery, flavorful no-bake crust you’ll want to eat by itself!
- Unsalted Butter: Melted butter binds the biscuit crumbs and adds a rich, luxurious finish to the base.
- Double Cream: Whips up to a pillowy texture, giving the cheesecake its signature light and creamy bite (use heavy cream if you’re in the US).
- Full Fat Cream Cheese: This is what makes the filling extra creamy and tangy—don’t skimp on the full-fat version for best results!
- Biscoff Spread: The absolute star ingredient, lending deep caramelized flavor both in the cheesecake layer and the dreamy topping.
- Extra Biscoff Biscuits (for garnish): Crushed and sprinkled around the edge as the perfect crunchy finish.
Variations
This Biscoff Cheesecake is the ultimate blank canvas, which means you can absolutely customize it to suit your cravings or accommodate dietary needs. Feel free to get creative—there are so many ways to make this recipe your own!
- Chocolate Biscoff Cheesecake: Add a layer of melted chocolate or chocolate chips under the Biscoff topping for a delicious twist.
- Dairy-Free Version: Swap in your favorite plant-based cream cheese and coconut cream for a luscious vegan cheesecake.
- Mini Cheesecakes: Use a muffin tin or mini springform pans for adorable individual portions, perfect for parties.
- Nutty Crunch: Stir in a handful of chopped toasted pecans or almonds to the crust for a little extra crunch.
How to Make Biscoff Cheesecake
Step 1: Make the Biscoff Biscuit Base
Start by crushing your Biscoff biscuits—either in a food processor for super-fine crumbs, or pop them in a zip-top bag and bash with a rolling pin for a chunkier texture. Mix with melted unsalted butter until the mixture looks like damp sand. Press it firmly and evenly into the base of your tin, using the back of a spoon or flat-bottomed glass. Pop the base in the fridge to set while you move on to the filling.
Step 2: Whip Up the Cheesecake Filling
Pour chilled double cream into a large bowl, then add the full-fat cream cheese and Biscoff spread. Using an electric mixer (or a good ol’ whisk and some elbow grease), beat until the mixture is thick, smooth, and holds its shape—think the texture of soft serve ice cream. This step is where the filling gets its signature mousse-like texture and irresistible flavor!
Step 3: Layer and Chill
Spread the cheesecake mixture evenly over your chilled biscuit base, smoothing the top with a spatula or the back of a spoon. Cover the tin with cling film and chill in the fridge for at least 3 hours, but overnight works beautifully for an extra-firm, easy-to-slice cheesecake.
Step 4: Add the Biscoff Topping
When ready to serve, melt Biscoff spread gently—either in the microwave or over very low heat on the stove until it’s pourable but not hot. With the cheesecake still in the tin, pour the warm spread over the top and carefully smooth with a spoon. Sprinkle the remaining crushed biscuits along the edge for a picture-perfect finish. Chill again for an hour (if you can wait!) for best results.
Pro Tips for Making Biscoff Cheesecake
- Chill for Clean Slices: For the neatest, sharpest slices, let your Biscoff Cheesecake chill overnight and use a warm, wiped knife between cuts.
- Whipping Cream Consistency: Stop whipping as soon as the filling firms to a soft-scoop ice cream texture—over-whipping can make it grainy.
- Gentle Touch for Topping: When pouring melted Biscoff spread over the cheesecake, let it flow naturally and gently smooth—don’t press down or the filling may shift.
- Choose the Right Tin: A springform or removable base tin makes unmolding a breeze and ensures your cheesecake’s edges stay flawless.
How to Serve Biscoff Cheesecake
Garnishes
For a bakery-worthy finish, sprinkle those reserved crushed Biscoff biscuits all around the edge or add a few big biscuit halves on top for drama! A drizzle of extra melted Biscoff spread or a dusting of cinnamon makes each slice truly irresistible.
Side Dishes
This cheesecake is rich, so pair it with something that refreshes your palate—think fresh berries, tangy raspberry coulis, or a hot cup of coffee to balance the sweetness. Even a scoop of vanilla ice cream is lovely with a chilled slice!
Creative Ways to Present
Try making Biscoff Cheesecake in individual glasses for party-perfect parfaits, pipe extra whipped cream around the edge, or serve on a cake stand with whole Biscoff biscuits tucked around the base for a showstopper centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Biscoff Cheesecake covered in the fridge, where it’ll stay perfectly fresh for up to 4 days. The biscuit base stays pleasantly firm, and the filling keeps its luscious texture!
Freezing
Biscoff Cheesecake freezes surprisingly well! Slice first, wrap each piece tightly, and freeze for up to a month. Thaw in the fridge before devouring for best texture.
Reheating
No reheating needed—just serve this cheesecake straight from the fridge, or let it sit at room temperature for 10 minutes if you prefer a softer bite.
FAQs
-
Can I make Biscoff Cheesecake in advance?
Absolutely—Biscoff Cheesecake actually tastes even better when made a day ahead, as the flavors meld and the texture firms up beautifully in the fridge. Perfect for stress-free entertaining!
-
What’s the best way to crush the Biscoff biscuits for the base?
A food processor yields super-fine, consistent crumbs, but a zip-top bag and rolling pin works well too—just make sure there are no big chunks left so your base holds together securely.
-
Can I use low-fat cream cheese for this cheesecake?
Full-fat cream cheese provides the best creamy and stable texture—low-fat versions tend to make the filling too soft and may not set as well, so stick with full-fat if you can.
-
What if I don’t have a springform tin?
While a springform or removable base tin makes unmolding easiest, you can line a regular cake tin with baking parchment overhanging the sides, then lift the cheesecake out once set—just take extra care when removing!
Final Thoughts
If you’re searching for a crowd-pleasing dessert that’s delicious, easy, and guaranteed to impress, look no further than this Biscoff Cheesecake. Each bite is creamy, caramel-kissed bliss—so treat yourself (and your loved ones) soon. I can’t wait to hear how much you enjoy it!
Print
Biscoff Cheesecake Recipe
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Description
Indulge in the creamy, rich decadence of this 5-ingredient Biscoff Cheesecake. With layers of buttery Biscoff biscuits, velvety cream cheese, and luscious Biscoff spread, this no-bake dessert is a guaranteed crowd-pleaser.
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.
- Make the cheesecake mixture: Whisk double cream with cream cheese and Biscoff spread until thick.
- Assemble the cheesecake: Spread the mixture over the base and chill for at least 3 hours.
- Add the topping: Melt Biscoff spread, pour over the cheesecake, and chill for another hour.
Notes
- Butter: Use unsalted butter, melted.
- Cream cheese: Use full-fat cream cheese, preferably Philadelphia.
- Cream: Whip until thick, similar to ice cream.
- 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
