Biscoff Cheesecake


5 from 1385 votes
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This no-bake Biscoff cheesecake is rich and creamy and requires just six ingredients to make! It’s an elegant yet easy dessert that is sure to impress.

Want more recipes with Biscoff? Try my biscoff brownies, biscoff cake, and biscoff cupcakes next.

Biscoff cheesecake.

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 mixed through ice cream.

My favorite way to use it, though, is in my famous (and award-winning!) biscoff cheesecake recipe. This may look fancy, but it’s so easy to make.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make a Biscoff cheesecake
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions
  7. More cheesecakes to try
  8. Biscoff Cheesecake (6 Ingredients) (Recipe Card)

Why I love this recipe

  • Pantry staple ingredients. No eggs and no dairy are needed, but you’d never tell.
  • Incredible texture and flavor. The cheesecake is ultra smooth and silky, which is almost mousse-like. It’s 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.
  • 6 ingredients. Seriously, count them yourself.

★★★★★ REVIEW 

“This was sensational.” – Ally

Ingredients needed

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 a rolling pin.
  • Butter OR vegan butter. Melted and unsalted. If you use vegan butter, choose ones from a block, not a spread/tub. 


  • Cream cheese. Always use room temperature cream cheese as it yields a creamier and richer texture. Also, you must use full fat cream cheese or else there is no real stability (and it won’t taste as rich!).
  • Superfine sugar. Also known as caster sugar. If you can’t find this at your grocery store, just blend white sugar for a few seconds until it’s broken down.
  • Biscoff cookie butter. Lotus Biscoff spread. You can use any kind, provided it is smooth, not crunchy!
  • Heavy cream. Also known as double cream or thickened cream. Avoid heavy whipping cream as it’s a little too airy to provide structure to the cheesecake.
  • Topping. Biscoff cookie crumbs and extra melted biscoff, to garnih.

How to make a Biscoff cheesecake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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

Step 2- Make the 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. 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. 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. 

Lotus Biscoff cheesecake.

Recipe tips and variations

  • Always use a sharp knife to slice the cheesecake, as it can be a little fragile.
  • Use room-temperature dairy so that the mixture is void of any lumps throughout.
  • To make it vegan, use vegan cream cheese and vegan double cream.
  • For an even more intense Biscoff flavor, fold through 1/2 cup crushed cookies into the cheesecake batter. 

Storage instructions

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

To freeze: Place the set cheesecake in a shallow container and store it in the freezer for up to 6 months. 

No bake Biscoff cheesecake.

Frequently Asked Questions

Can I make this crustless?

No, I don’t recommend making this without a crust. The filling is a little too soft to hold up by itself.

More cheesecakes to try

Biscoff cheesecake recipe.

Biscoff Cheesecake (6 Ingredients)

5 from 1385 votes
This no-bake Biscoff cheesecake is rich and creamy and requires just six ingredients to make! It's an elegant yet easy dessert that is sure to impress. Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 1 minute
Cook: 2 hours 10 minutes
Total: 2 hours 11 minutes



For the crust

  • 9 ounces Biscoff cookies crushed
  • 6 tablespoons butter * See notes

For the filling

  • 2 1/2 cups cream cheese softened * See notes
  • 1/4 cup superfine sugar
  • 1 cup Biscoff spread smooth
  • 1 1/4 cups heavy cream * See notes

For the frosting

  • 1/2 cup Biscoff spread melted
  • 1/4 cup Biscoff cookies crushed


  • Line an 8-inch springform cake pan with parchment paper and set aside.
  • In a mixing bowl, combine your crushed Biscoff cookies with melted butter and mix until combined. Transfer it to the lined springform pan and refrigerate while you prepare the filling.
  • In a large mixing bowl or bowl of a stand mixer with a paddle attachment, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy, around two minutes. Add in the Biscoff spread and beat until combined. Add the heavy cream and continue to beat until it stabilizes and thickens, around two minutes.
  • Using a rubber spatula, transfer the filling onto the crust and refrigerate overnight or for at least 6 hours.
  • Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Use a rubber spatula to ensure all edges are covered. Sprinkle the sides with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.


* Use vegan butter, cream cheese, and double cream for a dairy free cheesecake.
TO STORE: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.


Serving: 1sliceCalories: 212kcalCarbohydrates: 26gProtein: 4gFat: 20gSodium: 197mgPotassium: 67mgVitamin A: 902IUCalcium: 46mgIron: 1mgNET CARBS: 26g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published April 2021, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    I am trying to make one for a party so how many servings would I need to fill a large aluminum pan?

  2. Easy and delicious. I did a swirl of melted Biscoff butter instead of full coverage to make it a bit lighter( and cheaper…..I had enough in the jar to make another cheese cake!!)

  3. 5 stars
    Made this yesterday for a neighbour’s bbq! Had two and a half packet of biscoff lying around. I used one packet to make the spread using cream, some butter, 2 tbsp condensed milk, some lemon juice plus salt – use a big chunk for the filling and the remainder I mixed it into the base with the other packet of biscoff. Left it in the fridge over night and blitzed some biscoff to sprinkle on the top! Loved it! The lemon juice was needed for the homemade spread and some Greek yoghurt was added into the filling to balance out the sweetness. Everyone loved it!!! Will be making it again soon!

  4. 5 stars
    I’ve made rhis twice this month super easy ( I just put all the filling ingredients in at the same time and mix all at once )
    The whole family absolutely loved it. So much so I thought I would leave a review 5* all the way from me

  5. 5 stars
    in the list of the ingredients there is “heavy cream” but then in the recipe and in the notes there is “double cream”. Which one is the right one? Heavy cream has 36-38% fat while double cream has 48%

    1. I tested this with it, and it was so soft and didn’t set properly (it was delicious… just messy haha!)

  6. 5 stars
    Help! Due to provide for a dinner party I am catering on Thursday. Ordered cookies and spread online. Just arrived but got Cookie Butter, not spread. Been trying to find original spread with no luck. Can I use the cookie butter as substitute?

    1. You could try! I have only used biscoff but several readers said they used a generic brand of cookie butter successfully.

  7. 5 stars
    Hi, I’m thinking of making this for one of the desserts for Christmas dinner, but my plan was to make it a few weeks ahead of time and freeze it. A couple of questions, in the comments you mentioned that a quick freeze could alter the creaminess. Do you mean that if it’s put directly into the freezer rather than chilling in the fridge first? Also, I assume it should thaw in the fridge before serving. Would you happen to know how long it should be in the fridge from frozen before serving?

  8. 5 stars
    I made this for a work potluck and it was huge success. Everyone gave it two thumbs way up, but the general feed back was that it was so very sweet that smaller portions would have been preferred. Some also suggested using no sugar in the cheesecake batter as a way to tone done the intensity, but I was just asking for feedback and all agreed they would it again without hesitation.

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