The first time I smelled melted Biscoff cookies blending into warm cream cheese, I actually pausedright in the middle of stirringbecause it smelled straight-up like a holiday memory. This Biscoff Cheesecake is the cozy blend of cookie butter dreams and creamy, no-bake comfort. It’s been making the rounds lately, and I totally get whyevery spoonful feels like dessert and a hug, all in one bite.
This little beauty uses a simple crushed cookie base, a tangy cream cheese filling, and a swipe of that rich spiced Biscoff spread on top. No oven, no fuss. Just pantry staples and a trusty hand mixer. It’s like your favorite holiday pie, but chilled, creamy, and ready in the fridge tonight. Sneaky perk? It keeps beautifully in the freezer, so you can slice as needed (or wanted).
Discovered this recipe back in 2020, during a stretch when I was hunting down no-bake options for hot Texas afternoons. I remember my teen peeking in the fridge and saying, “Waitis that cookie butter on cheesecake?” The trick I learned fast? Let the crust chill for at least 30 minutes before adding the filling so it holds together perfectly. After years writing about real ingredients for real families, this one’s become a keeper in my own house too.
Yesica Andrews
Biscoff Cheesecake Irresistibly Simple to Make
This Biscoff Cheesecake is an effortlessly delicious no-bake dessert that combines creamy texture with a crunchy biscuit base. Perfect for any occasion, this Biscoff Cheesecake Recipe uses just 5 ingredients and requires minimal prep time. Enjoy a dreamy, make-ahead treat that’s sure to impress with its rich Biscoff flavor and smooth finish.
Mix the crushed Biscoff biscuits with the melted butter, then press this mixture firmly into the base of your chosen tin. Place it in the fridge to chill while you prepare the filling.
In a bowl, combine the double cream, full fat cream cheese, and Biscoff spread. Whisk the mixture vigorously until it thickens and holds a shape similar to soft ice cream—using an electric whisk will make this step easier.
Take the chilled biscuit base out of the fridge and evenly spread the creamy cheesecake mixture over it, smoothing the surface with a spatula.
Refrigerate the cheesecake for a minimum of 3 hours, though letting it set overnight will improve the flavor and texture.
Just before serving, gently warm the remaining Biscoff spread in a pan on low heat, taking care not to overheat it.
Remove the cheesecake from the fridge and, while still in the tin, carefully pour the melted Biscoff spread over the top. Use the back of a spoon to smooth it out without disturbing the cheesecake layer. Sprinkle the reserved crushed biscuits around the edges for a decorative finish.
Return the assembled cheesecake to the fridge for at least another hour if possible to let the topping set nicely. While you can slice it sooner, the edges will be cleaner if you wait.
Notes
Butter: Unsalted butter melted quickly in the microwave works great; this amount is about 3/4 stick in U.S. measures.
Cream cheese: Philadelphia brand is recommended for ease of mixing; ensure it’s full fat and well-drained before use.
Cream: Cold double cream (or heavy cream in the U.S.) whipped to thick, ice cream-like consistency gives the best results.
Tin: A springform or removable base tin helps when releasing the cheesecake. Run a warm knife around the sides before removing to make the process smoother.
Nutrition: Values are approximate and per serving.
Why You’ll Love This Biscoff Cheesecake
No baking required: No need to crank up the oventhis cheesecake comes together beautifully with just a few simple steps and a little fridge time.
Familiar flavors, elevated: The rich, spiced Biscoff flavor mingles with creamy filling, making every bite both nostalgic and decadent.
Perfect for beginners: This is the recipe to impress, even if it’s your first cheesecake. The steps are simple, and the results are always stunning.
Made-ahead magic: This cheesecake chills its way to perfection, meaning you can prepare it the day before and enjoy stress-free serving when guests arrive.
Key Ingredients You’ll Need
This cheesecake leans on just five pantry-friendly ingredients, but each one plays its part perfectly.
Biscoff biscuits: These spiced, caramelized cookies are the star of both the base and the topping. Crush them finely for the perfect texture.
Unsalted butter: Melted butter binds the base together beautifullythink crumbly, buttery cookie crust.
Double cream: Chilled and whipped, this makes the filling lush and airy. (In the U.S., heavy cream works just as well.)
Full-fat cream cheese: The velvety base of the filling, balancing smooth creaminess with a slight tang.
Biscoff spread: This dreamy, spoonable cookie butter pulls double duty in the filling and as the finishing touch on top.
Ingredient Pro Tip:
If you’re using cream cheese from a tub, make sure to drain off any excess liquid to avoid a runny filling. And for the smoothest results, let the cream cheese sit at room temperature for 10 minutes before starting!
Step-By-Step Guide to Making Biscoff Cheesecake
Start with the crust: Mix crushed Biscoff biscuits with melted butter, then press the mixture into a tin to form a firm base. Chill this in the fridge while you prepare the filling.
Whip up the filling: In a large bowl, whisk together the double cream, cream cheese, and Biscoff spread until the mixture becomes thick and almost ice-cream-like. An electric hand whisk makes this step faster and easier!
Assemble the cheesecake: Remove the chilled base from the fridge and spread the whipped filling over it evenly. Smooth the top with a spatula or spoon, then let it chill in the fridge for at least 3 hours (or overnight for the best results).
Add the finishing touch: Gently melt the Biscoff spread until it turns silky but isn’t hot. Pour it over the chilled cheesecake, spreading carefully with the back of a spoon. Sprinkle more crushed biscuits around the edges for that final flair.
Chill again: Pop the cheesecake back into the fridge for at least an hour before slicing. This step ensures cleaner cuts and a well-set topping.
Quick Timing Reference
Task
Time Needed
Crust preparation
10 minutes
Filling preparation
10 minutes
Initial chilling
3 hours
Topping and final chilling
1 hour
Serving and Storing Your Cheesecake
This cheesecake is a showstopper whether you’re bringing it to a holiday party or having a quiet dessert at home.
Serving: Use a sharp knife warmed under hot water (and dried) to slice neat pieces. Pair it with coffee for the ultimate cozy after-dinner treat.
Storing: Leftovers keep well in the fridge for up to 3 days. For longer storage, wrap slices individually and freeze for up to a month. Defrost in the fridge for a few hours, and it’s just as delicious.
Storage Tips At A Glance
Storage Method
How Long?
Notes
Refrigerator
Up to 3 days
Perfect for enjoying within the week.
Freezer
Up to 1 month
Slice first for easy grab-and-thaw portions.
Expert Says
The rich cream cheese base in this BISCOFF CHEESECAKE provides a smooth texture due to its high fat and protein content, which stabilizes the structure when baked. Incorporating Biscoff spread adds caramelized sugar notes, balancing sweetness without overwhelming the palate, making it an ideal dessert for layered flavors.
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Perfecting My Creamy Biscoff Cheesecake
This Biscoff cheesecake took several attempts before it truly felt right. I learned the hard way that balancing the sweetness and creaminess was key, and a few kitchen mishaps later, I finally achieved that smooth, rich texture that melts in your mouth. Today’s recipe is the result of all those sweet lessons along the way.
FAQs ( Biscoff Cheesecake )
How long does it take to chill the cheesecake?
For best results, chill this recipe for at least 4 hours in the refrigerator to allow it to set properly. Overnight chilling is ideal to achieve a firm texture and enhanced flavors. Avoid rushing this step to keep the cheesecake creamy and stable.
Can I make this recipe ahead of time?
Yes, this meal is perfect for making ahead. Prepare it a day before serving and keep it refrigerated. This saves time and lets the flavors develop more fully, making it even more delicious when served.
What is the best way to store leftovers?
Store any leftover dessert tightly covered in the refrigerator for up to 3 days. Use airtight containers or wrap the dish with plastic wrap to prevent it from drying out and absorbing fridge odors. Avoid freezing as the texture may change.
Can I use a different type of cookie for the base?
Absolutely, you can swap the cake biscuit base for graham crackers or digestive biscuits if preferred. Just ensure the cookies are finely crushed and well combined with melted butter for a firm crust. Adjust sweetness accordingly to maintain balance.
How do I get a smooth cheesecake filling?
Beat the cream cheese until it is completely smooth and free of lumps before adding other ingredients. Use room temperature cream cheese and mix gently but thoroughly to avoid air bubbles. This approach ensures a creamy, silky filling in the final dish.
Conclusion
You’ll love how this Biscoff Cheesecake comes together in just under 30 minutes of prep, chilling into a creamy, spiced delight that fills your kitchen with cozy warmth. It’s that perfect blend of simple ingredients and homemade comfort that feels like a little celebration in every bite.
Leftovers? Wrap ’em tight and freeze for up to a month; thaw slowly in the fridge to keep the texture just right. A trick I picked up from my grandmother’s pantryalways saves the day when unexpected guests drop by.
I’d love to see your Biscoff creations or hear if this brought back any sweet memories from your own kitchen! Did your family have a favorite cookie or cheesecake ritual? Share and save this recipe for your next cozy gatheringit’s sure to become a new favorite by the first slice. Happy baking, friends!
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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