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 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.
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
I usually never leave reviews. But THIS!!! It’s the exception. Oh my. Quite possibly the easiest and best tasting cheesecake I’ve ever made. Lining the tin and refraining from smashing down the leftovers in one go was probably the hardest bit. It’s amazing, tastes great and I even used crunchy biscoff. It’s rich but not sickly sweet either.
Aw, thank you, Elle!
OMG this is delicious! I made this for a cooking camp i’m teaching and everyone went crazy for it. I made it into little containers for the girls to take home to chill, fill small cones for instant satisfaction, and a 6” round. There wasn’t a drop left as the girls fought with who could lick each component. I also made biscoff whipped cream to pipe on top with the left over heavy cream and the rest of the biscoff spread.
This tastes amazing. I used the butter with the crispy cookies in it. Was a super hit on July 4th
Brilliant
Going ti make this again, just need to buy biscoff spread.
I made this for birthday and family said the best cake they ever had.
Can I use a square dish
I don’t see why not!
I make this biscoff cheesecake recipe for every party and celebration!
I am trying to make one for a party so how many servings would I need to fill a large aluminum pan?
How big is the pan? This makes an 8 or 9-inch cheesecake.
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!!)
Fabulous!! 😀
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!
😀 Thanks, Haryati!
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
Hello,
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%
Either works! I typically use heavy cream!
Hi, are metric measures available for your Biscoff Cheesecake and is your standard cup 250ml or 230ml?
There isn’t, but our cups are 250 mls.
Can I make this with a sugar free alternative, like monk fruit or allulose ( blended to make it caster-ish)?
You could try allulose 🙂
If making this biscoff cheesecake ,can you use marscapone soft cheese instead of cream cheese? Thanks
I tested this with it, and it was so soft and didn’t set properly (it was delicious… just messy haha!)
This was sensational.
Thanks, Ally!
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?
You could try! I have only used biscoff but several readers said they used a generic brand of cookie butter successfully.
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?
Hi Janice- that is correct. Also, I think I found around 12 hours to be sufficient for it to thaw nicely.
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.
Can you make these into mini cheesecakes for a pot luck
Yes you can, Karen! Just keep them chilled before serving.
This is the best biscoff cheesecake recipe I’ve ever made- it’s so easy and I even made it vegan!
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!
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.
So simple to make, it worked perfectly and was delicious! Thanks
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!
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 👍🏻
I made this for a church event. It was a huge hit. So delicious, and so easy!
Was wondering about the biscoff spread you use there is 3 or 4 different ones there is caramel, crunchy unflavored, peanut chocolate original
The original 🙂
which Biscoff cookies do you use there is 2 different ones one plain one with cream center
Plain 🙂 I’ve never tried filled ones, are they good?
so what Biscoff cookies do you use there is a couple different kinds you can get them with or without a vanilla filling
Hi, would there be any way to add pumpkin to this? Fantastic recipe, thank you!
Hmmm you could try folding in 1/2 cup pumpkin puree to the filling!
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.
Yummy
Made last night. Ate for breakfast. Awesome recipe.
Good
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!!!
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!
I made this for my Wife’s Birthday! It was incredible, they said it was better then the Cheesecake Factory!
The BEST biscoff cheesecake recipe ever.
How did you get the top so smooth?
My biscoff is super liquid-y, but you can also melt it if you like
Love your recipes with less ingredients. Tasty and the fact that they are dairy free etc
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😂
Truffles 🙂
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??
That’s the thickest I’ve tasted 🙂
It turned out BEAUTIFULLY! Thanks!!
Trying this for thanksgiving! I hope regular sugar will be okay.
Sure is!
Can you use the crunchy cookie butter for the topping?
I don’t see why not
Can you place it in the freezer to quicken the process?
I wouldn’t- only because the quick freeze can affect the creaminess of it 🙂
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
Hmmmmm I’d remove the cream- traditional biscoff cookies don’t have the cream 🙂
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.
Any “keto” suggestions to replace the caster sugar?
You could try allulose
What do you line the pan with,?
Parchment paper cut in a circle shape 🙂
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.
Yes you sure can!
Can I make this with non vegan ingredients?
You sure can!
I make this for EVERY birthday!
Best one yet!
Hi! I’m also fond of baking cakes..and very thankful that I saw your posts .I’m interested to know more about your best recipes ever.
The Best Cheesecake I have ever had!! Love Biscoff and so easy!
Can this be made with regular butter, regular cream cheese, regular cream?
100% 🙂