I love this recipe because it only needs a handful of ingredients while still tasting incredibly indulgent. The filling becomes thick and creamy without baking, and the Biscoff spread gives every bite a sweet spiced flavor. I also like how easy it is to prepare ahead of time for parties or special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Biscuit Base
200 g Biscoff biscuits, crushed
80 g unsalted butter, melted
Cheesecake Filling
300 ml double cream
400 g full-fat cream cheese
200 g Biscoff spread
Topping
150 g Biscoff spread, melted
50 g Biscoff biscuits, crushed
Directions
I begin by combining the crushed Biscoff biscuits with the melted butter until the mixture resembles wet crumbs.
I press the biscuit mixture firmly into the base of a cheesecake tin and place it in the refrigerator to chill while preparing the filling.
In a large bowl, I whisk together the double cream, cream cheese, and Biscoff spread until the mixture becomes very thick and smooth. I like using an electric whisk because it helps create a creamy texture quickly.
I remove the chilled crust from the refrigerator and spread the cheesecake filling evenly over the top, smoothing the surface gently.
I refrigerate the cheesecake for at least 3 hours, although I prefer leaving it overnight for the best texture.
Before serving, I gently melt the Biscoff spread in a saucepan over low heat, making sure it does not become too hot.
I pour the melted Biscoff spread over the chilled cheesecake and carefully smooth it across the top without disturbing the filling underneath.
Finally, I sprinkle the crushed Biscoff biscuits around the edges and return the cheesecake to the refrigerator for about 1 more hour before slicing.
Servings and timing
This recipe makes 12 servings.
Preparation and chilling time: 4 hours 20 minutes.
Variations
I sometimes add white chocolate chips or drizzle melted chocolate on top for extra richness. For added crunch, I like mixing chopped nuts into the crust. I can also make mini individual cheesecakes using cupcake liners.
storage/reheating
I store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, I freeze individual slices in airtight containers for up to 2 months and thaw them overnight in the refrigerator before serving.
This cheesecake is best served chilled and does not require reheating.
FAQs
Can I use another type of biscuit for the crust?
Yes, I can use graham crackers, digestive biscuits, or chocolate cookies if I want a different flavor.
Why should the cheesecake chill overnight?
I find that overnight chilling helps the filling become firmer and easier to slice neatly.
Can I make this cheesecake without an electric mixer?
Yes, but I find that an electric whisk helps the filling become thick and smooth much faster.
How do I melt the Biscoff spread properly?
I warm it very gently over low heat so it becomes pourable without overheating.
Can I freeze Biscoff cheesecake?
Yes, this cheesecake freezes very well and keeps its creamy texture after thawing.
Conclusion
This Biscoff cheesecake is one of my favorite no-bake desserts because it is creamy, flavorful, and incredibly simple to prepare. I love how the caramelized biscuit flavor shines through every layer, creating a dessert that feels both comforting and indulgent.
Creamy Biscoff Cheesecake {5 Ingredients!} with buttery biscuit crust and rich cookie butter flavor. An easy no-bake dessert perfect for Biscoff lovers and special occasions.
Author:Emma
Prep Time:20 minutes
Total Time:4 hours 20 minutes
Yield:12 servings
Category:Dessert
Method:No Bake
Cuisine:American / European Fusion
Diet:Vegetarian
Ingredients
Crust
200 g Biscoff biscuits, crushed
80 g unsalted butter, melted
Cheesecake Filling
300 ml double cream
400 g full-fat cream cheese
200 g Biscoff spread
Topping
150 g Biscoff spread, melted
50 g crushed Biscoff biscuits
Instructions
Step 1: Prepare the Crust
Combine the crushed Biscoff biscuits with the melted butter.
Press the mixture firmly into the base of a springform pan or cheesecake tin.
Refrigerate while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, add the double cream, cream cheese, and Biscoff spread.
Whisk until the mixture becomes very thick and smooth, similar to the texture of ice cream.
An electric mixer works best for this step.
Step 3: Assemble the Cheesecake
Remove the crust from the refrigerator.
Spoon the cheesecake filling onto the crust and smooth the top evenly.
Step 4: Chill
Refrigerate for at least 3 hours, or preferably overnight, until fully set.
Step 5: Prepare the Topping
Gently melt the Biscoff spread in a saucepan over low heat.
Do not let it become too hot.
Step 6: Decorate
Pour the melted spread over the chilled cheesecake while it is still in the tin.
Smooth carefully with the back of a spoon.
Sprinkle the crushed biscuits around the edges.
Step 7: Final Chill
Refrigerate for at least 1 more hour before slicing for cleaner pieces.
Notes
Use full-fat cream cheese for the best texture and stability.
Chilling overnight gives the cheesecake the creamiest consistency.
Avoid overheating the spread to maintain a smooth topping.
Freeze the cheesecake for 20 minutes before slicing for extra neat cuts.
Store refrigerated for up to 5 days.
