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Biscoff Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Incorporate Whipped Cream. Gently fold the whipped cream into the cream cheese mixture until the filling becomes silky and smooth without deflating the volume.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cheflenacooks.com/biscoff-cheesecake-recipe/