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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.
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
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