Introduction

This Biscoff cheesecake is a delightful no-bake dessert combining a crunchy Biscoff biscuit base with a creamy, luscious filling. Topped with a smooth Biscoff glaze, it’s perfect for anyone who loves rich, spiced flavors in a simple yet elegant treat.

A three-layered round cheesecake sits on a white plate over a white marbled surface. The bottom layer is a thin, compact brown cookie crust. The middle layer is thick, smooth, and creamy light beige cheesecake filling. The top layer features a light beige creamy swirl mixed with a caramel-brown sauce creating a marbled pattern, topped around the edge with broken rough cookie pieces in shades of light to medium brown. Small cookie crumbs are scattered around the plate and the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 Biscoff biscuits
3 tbsp melted butter
200 gm cream cheese
200 ml whipping cream
1/2 cup Biscoff spread
1/4 cup icing sugar
1 tsp vanilla extract

Instructions

Step 1: Break the Biscoff biscuits roughly and place them in a food processor. Grind them finely.
Step 2: Add melted butter to the ground biscuits and mix thoroughly to combine.
Step 3: Line the base of a 6-inch springform pan with butter paper. Spread the biscuit mixture evenly across the base and press gently to form a compact crust. Refrigerate for 30 minutes.
Step 4: In a mixing bowl, pour the whipping cream. Start beating on low speed, gradually increasing to high until stiff peaks form. Transfer the whipped cream to another bowl.
Step 5: In the original mixing bowl, combine cream cheese, Biscoff spread, icing sugar, and vanilla extract. Beat well until smooth and evenly mixed.
Step 6: Gently fold the whipped cream into the cream cheese mixture until silky and smooth.
Step 7: Remove the biscuit base from the fridge. Pour the cheese filling over the base and spread evenly. Refrigerate overnight or for a minimum of 6 hours.
Step 8: To unmold, run a knife gently around the pan’s sides. Place the pan over a heavy cup, release the springform clip, and carefully pull the pan down to remove it.
Step 9: Transfer the cheesecake to a cake stand. Smooth the top if needed. Carefully slide a broad spatula between the crust and pan base to remove the base paper.
Step 10: For the top glaze, heat 3 to 4 tablespoons of Biscoff spread in a small pan until slightly melted. Pour it over the cheesecake top and spread evenly.
Step 11: Optionally, spoon a few drops along the sides for a dripping effect; a piping bag works well for precise drips. Refrigerate again for at least 30 minutes before serving.
Step 12: To serve, dip a knife in hot water, wipe it dry, and slice the cheesecake. Clean and reheat the knife between cuts for clean slices. Serve immediately.

Tips & Variations

Use full-fat cream cheese for a richer, creamier texture.
For an extra crunch, sprinkle crushed Biscoff biscuits on top before adding the glaze.
If you prefer a stronger cinnamon flavor, add a pinch of cinnamon powder to the biscuit base mixture.
Substitute the Biscoff spread with peanut butter for a different nutty twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, allow it to sit at room temperature for 10 minutes before serving. Avoid freezing for long periods as it may affect the cream’s texture, but a quick 30-minute chill in the freezer before serving will firm it up nicely.

How to Serve

A slice of cheesecake with three distinct layers sits on a white plate with subtle speckles. The bottom layer is a thick, crumbly, dark brown crust with a textured appearance. Above it is a wide, creamy layer of light beige cheesecake filling that looks smooth and soft. The top layer is a glossy, medium brown caramel-like glaze that covers the entire surface, with some crushed crumbs sprinkled on one side near the edge. A silver fork rests on the plate beside the slice. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

While a springform pan is best for easy removal, you can use a regular cake pan lined with parchment paper. Simply lift the cheesecake out by the paper once set.

Is this recipe suitable for vegans?

This recipe uses dairy ingredients, so it is not vegan. However, you can try substituting vegan cream cheese, plant-based whipping cream, and vegan butter to make a vegan-friendly version.

Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 147 reviews

A luscious no-bake Biscoff cheesecake featuring a crunchy Biscoff biscuit base, creamy Biscoff-flavored cheese filling, and a smooth Biscoff spread glaze. This easy-to-make dessert blends the iconic caramelized flavors of Biscoff spread and biscuits with a silky cream cheese and whipped cream filling, chilled to perfection for a decadent treat.

Author: Lena
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 7 hours 20 minutes (including chilling time)
Yield: 6 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Western

Ingredients

Scale

For the Base

16 Biscoff biscuits
3 tbsp melted butter

For the Cheese Filling

200 gm cream cheese
200 ml whipping cream
1/2 cup Biscoff spread
1/4 cup icing sugar
1 tsp vanilla extract

For the Top Glaze

3 to 4 tbsp Biscoff spread (for melting and glazing)

Instructions

Prepare the Base. Roughly break the Biscoff biscuits and grind them finely using a food processor. Mix the ground biscuits thoroughly with melted butter to combine.
Form the Biscuit Crust. Line the base of a 6-inch springform pan with butter paper. Press the biscuit mixture evenly into the base to form a compact crust. Chill in the refrigerator for at least 30 minutes to set.
Whip the Cream. Pour whipping cream into a mixing bowl and beat starting at low speed, gradually increasing to high until stiff peaks form. Transfer the whipped cream to another bowl and set aside.
Make the Cheese Mixture. In the mixing bowl, beat together the cream cheese, Biscoff spread, icing sugar, and vanilla extract until smooth and well combined.
Incorporate Whipped Cream. Gently fold the whipped cream into the cream cheese mixture until the filling becomes silky and smooth without deflating the volume.
Assemble the Cheesecake. Remove the crust from the fridge and pour the cheese filling over it. Spread evenly. Refrigerate overnight or for a minimum of 6 hours to allow the cheesecake to set properly.
Unmold the Cheesecake. Run a knife around the edges of the springform pan to loosen it. Place the pan on a heavy cup, release the clip, and gently pull the pan downward to remove the sides. Transfer the cheesecake base to a serving plate. Smooth the top filling if needed. Use a broad spatula to carefully remove the base from the butter paper liner.
Prepare the Top Glaze. Slightly heat 3 to 4 tablespoons of Biscoff spread in a small pan until it melts into a pourable glaze. Pour this glaze evenly over the cheesecake surface. For decorative drips along the sides, carefully spoon drops or use a piping bag to create a precise effect.
Final Chill. Refrigerate the glazed cheesecake for at least 30 minutes before serving. For a firmer texture, freeze for up to 30 minutes just before serving.
Slice and Serve. Dip a knife in hot water, wipe dry, and cut the cheesecake. Clean the knife and reheat as needed between slices to ensure clean cuts. Serve immediately for best taste.

Notes

Chilling time is important to allow the cheesecake to set properly for a firm texture.
If you prefer a firmer cheesecake, freezing for up to 30 minutes before serving is recommended.
The Biscoff spread glaze can be heated gently using a microwave or stovetop—avoid overheating to prevent burning.
Use a springform pan lined with butter paper for easy removal without damaging the crust.
Ensure the whipped cream reaches stiff peaks for a light and airy filling.
Wiping the knife between slices prevents the filling from sticking and ensures clean slices.

Keywords: Biscoff cheesecake, no-bake cheesecake, Biscoff spread dessert, easy cheesecake recipe, creamy cheesecake