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Irresistible Biscoff Cheesecake

Featured in Sweet Treats Everyone Will Love.

This simple Biscoff cheesecake uses just 5 ingredients to create a delicious no-bake dessert. A cookie crumb base is layered with a creamy filling made from cream cheese, whipped cream, and Biscoff spread. It’s topped with a smooth coating of melted cookie butter and crushed cookies for extra flavor. The prep takes only 20 minutes, but the dessert needs about 4 hours to chill before serving. Each bite is packed with the unique caramel flavor of Biscoff cookies.
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Emily Watson
Updated on Mon, 10 Mar 2025 03:24:39 GMT
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Creamy Biscoff Cheesecake | thefamilycooks.com

This rich and creamy no-bake Biscoff cheesecake combines the beloved cookie butter flavor with a silky smooth filling. The caramelized spice notes of Biscoff cookies create an irresistible dessert that's become a proven crowd-pleaser at gatherings.

Key Ingredients

  • Biscoff Cookie Crumbs: Forms the signature spiced cookie base
  • Cream Cheese: Use full-fat, room temperature for smoothest results
  • Heavy Whipping Cream: Creates light, airy texture
  • Biscoff Spread: Enhances the cookie flavor throughout
  • Unsalted Butter: Binds the crust ingredients
  • Garnishes: Extra cookies and spread for topping

Preparation Method

Pan Preparation:
Line 9-inch springform pan with parchment, grease sides lightly.
Crust Formation:
Blend cookies into fine crumbs, combine with melted butter, press into pan base, chill.
Filling Creation:
Mix softened cream cheese until smooth, blend in Biscoff spread. Whip cream separately to soft peaks.
Assembly:
Fold whipped cream into cheese mixture carefully. Spread over crust evenly, smooth top.
Decoration:
Pour warmed Biscoff spread over surface, garnish edges with crushed cookies.
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Biscoff Cheesecake | thefamilycooks.com

Texture Guidelines

The perfect slice requires proper temperature management throughout preparation. Each component contributes to the final texture. Allow 15-20 minutes at room temperature before serving for optimal consistency.

Serving Options

Complement the cheesecake with fresh berries for brightness, a light dusting of cinnamon for warmth, or melted dark chocolate for extra indulgence. The versatile flavor pairs well with many toppings.

Storage Instructions

Store covered in refrigerator up to 5 days. Use appropriate storage container or wrap carefully. For freezing, separate slices with parchment paper for easy portioning.

Common Solutions

For soft filling, chill mixture 30 minutes before continuing. If crust seems loose, extend refrigeration time. Ensure cream cheese reaches room temperature for smoothest results.

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Biscoff Cheesecake | thefamilycooks.com

This Biscoff cheesecake demonstrates how simple ingredients combine to create an exceptional dessert. The balanced flavors and textures make it a reliable choice for any occasion.

Frequently Asked Questions

→ How long does the cheesecake need to chill in the fridge?
You’ll want to let the cheesecake chill for at least 4 hours, but keeping it in the fridge overnight works even better.
→ Why should I use full-fat cream cheese in this recipe?
Using full-fat cream cheese gives the cheesecake the right creamy texture and helps keep it firm.
→ Can this cheesecake be prepared in advance?
Absolutely! Since it needs time to chill, it’s a perfect dessert to make ahead and store in the fridge.
→ How can I neatly remove the cheesecake from the tin?
Run a warm knife around the tin’s edge. This will make releasing the cheesecake much easier and neater.
→ Why melt the Biscoff spread slowly?
If the spread gets too hot, it could melt into the cheesecake filling underneath. Gentle warming avoids this issue.

Quick Biscoff Cheesecake

A decadent no-bake cheesecake featuring velvety cookie butter and cookie crumbs. Perfect for quick and simple entertaining.

Prep Time
20 Minutes
Cook Time
~
Total Time
20 Minutes

Category: Desserts

Difficulty: Easy

Cuisine: Comfort Cooking

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Base Layer

01 Crush up 200g of Biscoff biscuits into crumbs
02 Melt 80g of unsalted butter until liquid

→ Cheesecake Filling

03 300ml of heavy cream (double cream)
04 400g of rich, full-fat cream cheese
05 200g of smooth Biscoff cookie spread

→ Topping Decoration

06 150g of Biscoff spread, carefully melted
07 50g of Biscoff crumbs for garnish

Instructions

Step 01

Take your crushed biscuits and mix them with the melted butter. Press the mixture firmly into the bottom of a pan or tin, and pop it into the fridge to chill while you prepare the next steps.

Step 02

In a mixing bowl, combine the cream, cream cheese, and Biscoff spread. Whisk everything until you’ve got a super thick texture, close to the look and feel of soft ice cream. Using an electric whisk can make your life easier here!

Step 03

Bring the chilled base back out of the fridge. Spread the creamy cheesecake mixture over the base, smoothing the top for a polished look. Let it set in the fridge for at least three hours, or leave it overnight for even better results.

Step 04

Warm up the Biscoff spread carefully in a small pan until it flows but doesn’t get too hot. Pour it over the cheesecake, still in the tin, and smooth it out with the back of a spoon. Add a border of crushed biscuits around the edges.

Step 05

Let the cheesecake chill for at least an hour longer before cutting to get those clean and neat slices.

Notes

  1. For the best outcome, use Philadelphia cream cheese and drain any liquid.
  2. Make sure to whip the cream fresh out of the fridge until it’s stiff.
  3. To release the cheesecake from the pan, heat a knife with warm water and slide it around the edges.

Tools You'll Need

  • Springform or removable-base cake tin
  • Electric hand whisk (optional but helpful)
  • Mixing bowls of different sizes

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy ingredients like butter, cream, and cream cheese
  • This dessert contains gluten from the Biscoff biscuits

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 445
  • Total Fat: 38 g
  • Total Carbohydrate: 20 g
  • Protein: 5 g