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
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.
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.
- 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.
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
The flavor of biscoff is similar to a ginger nut cookie or a cinnamon cookie with an emphasis on the nutmeg and ginger.
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.
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 (6 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
- 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.
Recipe originally posted April 2021, but updated to include new information and recipe video for your benefit!
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