Biscoff Cheesecake

52 comments

5 from 1347 votes
Jump to RecipeJump to Video

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.

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 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) (Recipe Card)

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. 

Lotus Biscoff cheesecake

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. 

No bake Biscoff cheesecake

Frequently Asked Questions

What flavor is Biscoff?

The flavor of biscoff is similar to a ginger nut cookie or a cinnamon cookie with an emphasis on the nutmeg and ginger.

What to serve with this cheesecake?

While delicious on its own, you can take it up a notch by adding a scoop of ice cream, some whipped cream, or a drizzle of caramel syrup.

Can I make this crustless?

No, it is not recommended to make this a crustless cheesecake. The filling is a little too soft for it to hold up itself.

More Biscoff recipes to try

Biscoff cheesecake recipe.

Biscoff Cheesecake (6 Ingredients)

5 from 1347 votes
This Biscoff cheesecake is rich and creamy and needs just 6 ingredients to make! No baking required, it's a simple yet elegant dessert that is easily made vegan and dairy free.
Servings: 12 slices
Prep: 1 minute
Cook: 2 hours 10 minutes
Total: 2 hours 11 minutes

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 and set aside.
  • In a mixing bowl, combine your crushed Biscoff cookies with melted vegan butter and mix until combined. Transfer into the lined springform pan and refrigerate.
  • In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the double cream and continue to beat until it stabilizes and thickens.
  • Transfer the filling onto the crust and refrigerate overnight.
  • Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Sprinkle the edges with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.

Notes

* 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.
 

Nutrition

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!

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

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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

  2. 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.

  3. 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?

  4. 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.

  5. 5 stars
    O.M.G this cheesecake was DELICIOUS! EVERYONE that had a slice said it was one of the best cakes they have ever eaten. It was also very simple to make. We sprinkled biscoff crumb around the edge and a cookie in the middle was the only thing we changed. So good!

  6. 5 stars
    The biscoff cheesecake was so easy to make and the flavor was great. It was a big hit with my family and I know I will be making it again. I love your recipes.

  7. 5 stars
    Arman comes through everytime….I was looking for a no bake dessert to take to my family reunion because our oven was broke. I look no farther than his website! I made this and the Oreo Cheesecake and did a competition to see which one was better. This was so delicious, I did use regular dairy and it was very easy to make. Both were show stoppers! Biscoff was the winner with all the adults…kids loved the Oreo. Both were so good and completely devoured before we left! Make it and take it anywhere!

  8. 5 stars
    The most delicious cheesecake I’ve had in a long time! My husband was very happy with his birthday cake and has declared he now wants this every year! Not too sweet, super creamy, and a deliciously crunchy base 👍🏻

  9. Was wondering about the biscoff spread you use there is 3 or 4 different ones there is caramel, crunchy unflavored, peanut chocolate original

  10. 5 stars
    It was so easy to make! Took a while to chill but putting the ingredients together only took like 15 minutes, then it’s all about patience.

    I think this is a great quick way to make a cheesecake, but for me the ration of cream cheese to everything else was a bit too high. The cheesecake was still very tart/cream cheese flavor and it over powered the Biscoff. I’m thinking if this was a cake that you baked maybe the flavors would blend better in the cooking process. But alas, it was a bit too tangy for me so I’ll be searching for a new recipe. I still think you should give it a try though bc my tastes may be totally different from someone else’s.

  11. 5 stars
    i just made this yesterday with my sister for our other sister’s birthday. it’s an understatement to say that IT. IS. SO. GOOD. everyone loved it!!! the filling was perfect and it set well. the crust just crumbled a bit so i suggest adding at least 1 more tablespoon of butter 🙂 thank you for this recipe!!!

  12. 5 stars
    Hi I’m going to make this, this week for a birthday, it looks spectacular! Just wondering on the rosettes – did you add icing sugar, or is it 100% biscoff? If biscoff only, how did you get the right consistency?
    Thanks so much, can’t wait to try it!

  13. 5 stars
    I made this for my Wife’s Birthday! It was incredible, they said it was better then the Cheesecake Factory!

  14. 5 stars
    I just crushed a kilo of biscuits until I realised it was 1 x 250g and not 1 250g I have no idea what to do with all this now😂

  15. 5 stars
    I need to make the cheesecake dairy free but struggle to get the cream thick enough. I use the plant based Elmlea double cream. Any tips??

    1. 5 stars
      Your recipe states Biscoff cookies. Am I to use the ones with the cream in the middle or the original biscuits?
      I look forward to making this. Thanks

  16. 5 stars
    Turned out amazing. I did not whip the cream separately and it still set fine, although I beat the filling until I saw soft peaks. I used salted butter in the crust and ended up adding some sweetened condensed milk to the filling. Next time I would make the crust thicker as it was the best part. I also used a 9″ pan. I let it set for about 18 hours in the fridge and the consistency was perfect.

  17. Hi, your picture of biscoff cheesecake looks absolutely stunning, and really stood out among the others! I was wondering if I could use diary butter and cream? If I do would the quantities of the other ingredients remain the same? Also is the base crunchy or softer? I like a crunchier base. Thank you so much in advance.