This post may contain affiliate links. See my disclosure policy.
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.
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
Why I love this recipe
- Pantry staple ingredients. No eggs 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.
Filling
- 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.
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.
Frequently Asked Questions
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
- No bake lemon cheesecake
- Coconut cheesecake
- Peach cheesecake
- No bake chocolate cheesecake
- Cherry cheesecake
- Or any of these cheesecake recipes
Biscoff Cheesecake (6 Ingredients)
Video
Ingredients
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
Instructions
- 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.
Notes
Nutrition
Originally published April 2021, updated and republished April 2024
Very easy cheesecake recipe and a big hit with family! Not too sweet, and light and fluffy cheesecake texture. This recipe as written requires 1 jar of biscoff, 1 package of cookies, and 2.5 bricks of cream cheese. I suggest doubling the melted biscoff spread for the topping and biscoff cookies for the crust to look like the pictures on this site. But the cake with the current measurements still look great! Also recommend buttering the sides of the springform pan, or lining with parchment paper for easy removal without cracking the crust. Highly recommend this recipe – I will definitely make it again 🙂
This is pure indulgence!
Made this biscoff cheesecake for a pre-wedding party and it almost stole the show- worth every 5 star review and more!
This is an extremly delish recipe!!
Biscoff became so popular in my country. I like it very much.
I just tried a different browser and I can see the video there. Maybe it is not compatible with a Mac computer?? Looking forward to giving this a try!
Can this be made in a 6 inch pan?
You could, but reduce the ingredients by 25%.
This was incredible, I ate way too much of it myself though!
Easy to follow recipe and comes together quickly.
I made a vegan version. It’s the families new favourite
This is the most incredible cookie butter cheesecake. I would make it weekly if it weren’t for my hips!
This I want to make for Christmas eve-it should be different than usual.
My family LOVES cheesecake. I was going out on a limb trying this. It was a HUGE hit! We all loved it. I only thing I did not do, not knowing how they was. I did not crumble the rest of the cookies. That way I had all the cookies to myself at a later date. Thank you for sharing.