Biscoff Cheesecake – DAILYFRESHH

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 OTHER RECIPES

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

Can I make this crustless?

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

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Biscoff Cheesecake (6 Ingredients)

5 from 1402 votes

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. Watch the video below to see how I make it in my kitchen!

Servings:

Prep:1minute min

Cook:2hours hrs 10minutes mins

Total:2hours hrs 11minutes mins

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Video

►

Ingredients 1x2x3x

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

* 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