Biscoff Cheesecake

This Biscoff cheesecake is rich and creamy and needs just 6 ingredients to make! No baking is required; it’s a simple yet elegant dessert that is easily made vegan and dairy free.

For those who don’t know what Biscoff is, it is a spread made of ground-up Biscoff cookies. While it isn’t the kind of spread you’d have on your toast (unless you are my family, in which case it’s like peanut butter), it’s perfect for desserts or drizzled over ice cream.

Now, this Biscoff cheesecake may look incredibly fancy, but I promise you, it is so easy to make and needs just six ingredients!

Table of Contents

1. Why this recipe works
2. Ingredients needed
3. How to make a Biscoff cheesecake?
4. Recipe tips and variations
5. Storage instructions
6. Frequently Asked Questions
7. More Biscoff recipes to try
8. Biscoff Cheesecake (6 Ingredients)

Why this recipe works

• Pantry staple ingredients. No eggs and no dairy are needed, but you’d never tell.
• Incredible texture and flavor. The texture of the cheesecake is ultra smooth and silky, which is almost mousse-like. The taste is sweet and full of cookie butter flavor, so you won’t stop at one slice!
• No baking is required. This is the kind of dessert I make during both the warmer and cooler months.

Oh, and if you want to try some other cheesecakes we love, try an award-winning keto cheesecake or a magic vegan cheesecake.

Ingredients needed

This recipe needs just 6 ingredients to make, and if you’ve made any of my vegan recipes before, you probably have everything on hand! If not, you can find these at your local grocery store. Here is what you’ll need: 

Biscoff cookie crust

• Biscoff cookies (biscuits). Also known as speculoos cookies. Crushed up Biscoff cookies to make a crust similar to a graham cracker crust. I use a food processor but you can use a ziplock bag and
• Butter OR vegan butter. Melted and unsalted. If you use vegan butter, choose ones from a block, not a spread/tub.  

Filling

• Cream cheese. Always use room temperature cream cheese for cheesecakes.
• Superfine sugar. Also known as caster sugar. This is not the same as powdered sugar, so do not substitute this for it. 
• Lotus Biscoff spread. A must for a Biscoff cheesecake! Use the smooth variety, not the crunchy one. 
• Double cream. Also known as heavy cream or thickened cream. 
• Topping. Cookie crumbs and extra melted biscoff.

Find the printable recipe in the recipe card below.

How to make a Biscoff cheesecake?

Simple is an understatement for this biscoff cheesecake recipe. It follows a simple 3-step process you could literally make in your sleep. I like to use a spring-form pan because it makes removing the cheesecake so much easier.

Step 1- Make the crust. Start by preparing the cookie crust. In a mixing bowl, combine your crushed cookies with the melted butter and mix until combined. Transfer the cookie base into an 8-inch spring-form cake pan and refrigerate.

Step 2- Make the filling. Next, prepare the cheesecake filling. In a large mixing bowl, add the cream cheese and superfine sugar and beat until creamy. Add the Biscoff spread and beat until smooth. Add the double cream and beat until thick and glossy. 

Step 3- Assemble the cheesecake. Now, transfer the cheesecake filling into the pan and spread out in an even layer. Cover the cheesecake and chill it overnight in the fridge.  

Step 4- Decorate. The next morning, microwave the extra Biscoff and spread it over the top of the firm cheesecake. Sprinkle extra crushed cookies and refrigerate for another hour to firm up. 

Recipe tips and variations

• If you choose to make this vegan, use good quality vegan cream cheese and vegan butter, both of them preferably from a block. The block varieties contain less/no fillers or added liquid and yield a smoother filling. 
• Always use a sharp knife to slice the cheesecake, as it can be a little fragile.
• For an even more intense Biscoff filling, fold through 1/2 cup crushed cookies into the cheesecake batter. 
• When preparing the cheesecake filling, ensure the mixture is stable and fluffy, otherwise, the cheesecake won’t set properly. 

Storage instructions

To store: Leftovers should be stored in the fridge, covered. It will keep well for up to 2 weeks.

To freeze: Place the set no bake cheesecake in a shallow container and store it in the freezer for up to 6 months. 

Frequently Asked Questions

More Biscoff recipes to try

• Brownies
• Cake
• 2 Ingredient cookies
• Cookies
• Cupcakes

Recipe originally posted April 2021, but updated to include new information and recipe video for your benefit!