Biscoff Cheesecake
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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 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
Are you spreading the crust up the sides of the pan as well or just the bottom?
Hi Vicki- just on the bottom 🙂 I did initially test this with a crust on all sides but found the cheesecake layer to be much richer and creamier without (and easier to slice ha!).
Will try this
Let us know how you go!
This is an excellent recipe. Everyone loves it when I make it! Thank you!
Thanks for the kind words Dee! It’s actually one of my favorites too!
It was a good recipe, but i was wondering What is the recipe for the cheesecake on the picture?
Hi Shanta- Are you referring to the actual recipe? The cheesecake turns out exactly the same (especially if you add the optional toppings we recommend).
I made this for a family gathering. It was absolutely unbelievable. Its a new name is CRACK cheesecake!
Hahaha, I love that- Appreciate you taking the time to leave a comment, Michele!
magically delicious is the Biscoff cheesecake Yum
really yummy
Thank you, Grace!
Hi! Would heavy whipping cream really not work?
Hi! I don’t like to recommend whipping cream over standard cream, and there will be a margin for error and the risk of the filling being fluffy (mousse like) versus rich and creamy. If you only have whipping cream, don’t overwhip and chill for a few extra hours to thicken things up. Let me know how you go!
How do you melt the biscoff spread please?
You can do this by scooping some into a microwave safe bowl and heating on medium power in 10-15 second increments. Stir in between. Or use a double boiler method, like you would for melting chocolate 🙂
This is the best biscoff cheesecake I’ve ever eaten
Thank you Debbie! So glad you liked it.
Amazing biscoff cheesecake receipe.. thank you so much
i’ll give it a five star because it’s easy but it would have been nice to know that biscoff spread will burn really fast. melt it lightly
What would I do if I wanted this to fit a 9 x 13?
Could I just double the recipe?
Hi Grace- yes, I would recommend doubling the recipe. I don’t think it will need extra setting time, because there is a greater surface area.
Could I possibly have the ingredients in UK grams please – I don’t understand cups – sorry xx
Hi C! Yes absolutely- I recently tested it to get the metric measurements- here you go- 560 grams cream cheese, 50 grams sugar, 250 grams biscoff spread (for the filling), 300 mls cream and the frosting/topping, it’s 125 grams biscoff and 50 grams biscoff crumbs.
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 🙂
Can this be done in a square spring form pan?
Hi Melissa- sorry for the late reply, I had to test it out myself. Yes it can- provided its 8 x 8-inch 🙂 The setting time is exactly the same!
I always order a biscoff cheesecake out but never again- this was absolutely sensational and everyone raved about it (I made it for my nan’s 90th).
Aw, thank you Bettina, and happy birthday to your nan!