Biscoff Cheesecake

Creamy, dreamy, and crumbly—this Biscoff Cheesecake is your new go-to no-bake dessert.

This no-bake Biscoff Cheesecake is a rich, luscious dessert that combines the spiced flavor of Biscoff biscuits and spread with a creamy cheesecake filling. Requiring just five ingredients and minimal effort, it’s the perfect make-ahead treat for entertaining. Whether you’re serving it at a dinner party or just indulging at home, this cheesecake delivers both elegance and ease.

Why You’ll Love This Recipe

• No baking required: Ideal for warm days or busy kitchens.
• Five simple ingredients: Pantry staples come together effortlessly.
• Make-ahead friendly: Perfect for prepping the night before.
• Ultra-creamy filling: Whipped double cream and full-fat cream cheese = dreamy texture.
• Crispy, buttery base: Crushed Biscoff biscuits offer a toasty, spiced crunch.

Ingredients

For the Base:

• 200g (7 oz) Biscoff biscuits, crushed
• 80g (3 oz) unsalted butter, melted

For the Cheesecake Mixture:

• 300ml (1.25 cups) double cream (or heavy cream)
• 400g (14 oz) full-fat cream cheese
• 200g (7 oz) Biscoff spread

For the Topping:

• 150g (5 oz) Biscoff spread, melted
• 50g (2 oz) Biscoff biscuits, crushed

Instructions

1. Prepare the base:
   Combine crushed Biscoff biscuits with melted butter and press firmly into a springform or removable-base tin. Chill in the fridge while preparing the filling.
2. Make the filling:
   In a large bowl, whisk the double cream, cream cheese, and Biscoff spread until thick and smooth (similar to ice cream texture). Use an electric mixer for best results.
3. Assemble the cheesecake:
   Spread the cheesecake mixture evenly over the chilled base. Smooth the top and return to the fridge for at least 3 hours, preferably overnight.
4. Add the topping:
   Gently melt the Biscoff spread in a saucepan (do not overheat). Pour over the chilled cheesecake and smooth gently with the back of a spoon. Sprinkle the remaining crushed biscuits around the edge.
5. Chill again:
   Return to the fridge for at least 1 more hour before serving to set the topping cleanly.

Tips / Storage / FAQs

Tips:

• Use full-fat cream cheese for the best texture. Drain any excess liquid before using.
• Whip cream straight from the fridge for a stable filling.
• A springform or removable-base tin makes removal clean and easy.
• Smooth topping carefully to avoid mixing layers.

Storage:

• Store covered in the refrigerator for up to 5 days.
• Not recommended for freezing, as the texture may change when thawed.

FAQs:

• Can I use a different spread? Yes, peanut butter or Nutella can be used, but Biscoff gives the unique caramelized flavor.
• What if I don’t have a springform tin? Use a deep dish lined with parchment, but removal may be messier.
• Can I freeze it? Freezing is not ideal as the texture may become grainy.

Final Thoughts

This no-bake Biscoff Cheesecake is the perfect dessert when you want something impressive without turning on the oven. With rich, creamy filling and a buttery spiced base, it’s a guaranteed crowd-pleaser for any occasion.

The Goods

Biscoff Cheesecake

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This no-bake Biscoff Cheesecake is creamy, easy to make, and uses just five ingredients. A quick prep dessert that's perfect for parties or everyday indulgence.

Course Dessert

Cuisine American

Recipes

• 200 g 7 oz Biscoff biscuits, crushed
• 80 g 3 oz unsalted butter, melted

For the Cheesecake Mixture:

• 300 ml 1.25 cups double cream (or heavy cream)
• 400 g 14 oz full-fat cream cheese
• 200 g 7 oz Biscoff spread

For the Topping:

• 150 g 5 oz Biscoff spread, melted
• 50 g 2 oz Biscoff biscuits, crushed

Instructions

Prepare the base:

• Combine crushed Biscoff biscuits with melted butter and press firmly into a springform or removable-base tin. Chill in the fridge while preparing the filling.

Make the filling:

• In a large bowl, whisk the double cream, cream cheese, and Biscoff spread until thick and smooth (similar to ice cream texture). Use an electric mixer for best results.

Assemble the cheesecake:

• Spread the cheesecake mixture evenly over the chilled base. Smooth the top and return to the fridge for at least 3 hours, preferably overnight.

Add the topping:

• Gently melt the Biscoff spread in a saucepan (do not overheat). Pour over the chilled cheesecake and smooth gently with the back of a spoon. Sprinkle the remaining crushed biscuits around the edge.

Chill again:

• Return to the fridge for at least 1 more hour before serving to set the topping cleanly.

Notes

Use full-fat cream cheese for the best texture. Drain any excess liquid before using.

Whip cream straight from the fridge for a stable filling.

A springform or removable-base tin makes removal clean and easy.

Smooth topping carefully to avoid mixing layers.