Biscoff Cheesecake Recipe: No-Bake, Creamy & Irresistible!
If you’re a fan of creamy desserts with a crunchy twist, you’re going to fall in love with this Biscoff cheesecake recipe. It’s a no-bake dessert that’s incredibly easy to make, and the flavor? Absolutely heavenly. With its rich cream cheese filling and a buttery Biscoff biscuit crust, this treat is perfect for parties, family dinners, or just to satisfy your sweet cravings.
Even better, you don’t need an oven for this! Just a few simple steps, a handful of ingredients, and you’ll have a stunning cheesecake ready to impress.
Why You’ll Love This Biscoff Cheesecake Recipe
This cheesecake is a dream come true for dessert lovers. Here’s why:
- No baking required – hassle-free and great for hot weather!
- Full of flavor – the rich Biscoff spread adds a caramel-cinnamon touch.
- Make-ahead friendly – prepare it the day before and chill overnight.
- Minimal ingredients – just a few pantry staples needed.
- Stunning presentation – looks like it came from a bakery.
Ingredients for Biscoff Cheesecake
For the crust:
- 200g Biscoff biscuits (about 26 cookies)
- 90g unsalted butter, melted
For the filling:
- 500g cream cheese (full-fat, room temperature)
- 100g powdered sugar
- 1 tsp vanilla extract
- 300ml heavy cream (cold)
- 150g Biscoff spread (smooth)
For the topping:
- 100g Biscoff spread (melted slightly)
- Crushed Biscoff cookies (for garnish)
- Whipped cream(optional)
Equipment You’ll Need
To make this Biscoff cheesecake recipe, gather these tools:
- 8-inch springform pan
- Food processor or rolling pin
- Mixing bowls
- Hand mixer or stand mixer
- Silicone spatula
- Measuring cups & spoons
- Small saucepan (for melting Biscoff spread)
How to Make Biscoff Cheesecake
Step 1: Make the Biscoff Crust
- Crush the Biscoff biscuits into fine crumbs using a food processor. If you don’t have one, place the biscuits in a Ziplock bag and crush with a rolling pin.
- Combine crumbs with melted butter in a bowl. Mix until well coated.
- Press the mixture into the base of your springform pan. Use the back of a spoon to smooth it out evenly.
- Place the crust in the fridge while you prepare the filling.
Tip: A firm press helps avoid crumbly slices later.
Step 2: Prepare the Creamy Biscoff Filling
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the Biscoff spread and fold again until fully combined and creamy.
- Now, pour the filling over the chilled crust and smooth the top. Use a spatula to make the surface even.
Step 3: Chill the Cheesecake
- Transfer the cheesecake to the fridge and let it set for at least 6 hours, or preferably overnight. The longer it chills, the better the texture.
Step 4: Add the Biscoff Topping
- Warm the Biscoff spread slightly until it’s pourable.
- Pour it over the chilled cheesecake, allowing it to gently spread to the edges.
- Decorate with crushed Biscoff biscuits and whipped cream if desired.
- Carefully remove the cheesecake from the springform pan before serving.
Serving Suggestions
- Serve chilled straight from the fridge. Pair it with:
- Fresh berries for a fruity contrast
- A drizzle of chocolate sauce for extra indulgence
- A hot cup of coffee or chai
Storage Tips
Store leftover Biscoff cheesecake in an airtight container in the fridge for up to 4 days. You can also freeze it (without the topping) for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition Facts (Per Slice)
- Calories ~ 445 kcal
- Carbohydrates ~ 38g
- Protein ~ 5g
- Fat    ~ 31g
- Saturated Fat ~ 19g
- Sugar  ~ 24g
- Sodium ~ 210mg
- Fiber  ~ 0.8g
Please note: These are approximate values based on standard ingredients.
Frequently Asked Questions (FAQs)
- Can I use light cream cheese?
- Yes, but the texture may be less creamy. Full-fat is best for richness.
- Can I make it vegan?
- You can! Use vegan cream cheese, plant-based whipping cream, and dairy-free butter.
- Can I freeze it with the topping?
- It’s better to freeze without topping. Add it fresh after thawing
- Can I add gelatin to make it firmer?
- Yes, if you want a firmer texture. It’s not necessary for this version, though.
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Final Thoughts on This Biscoff Cheesecake Recipe
This Biscoff cheesecake recipe is rich, creamy, and full of irresistible cookie flavor. It’s simple enough for beginners yet elegant enough for special occasions. Whether you’re treating your family or bringing it to a potluck, this cheesecake will always impress.
With the perfect balance of texture and taste, it’s a must-try dessert that deserves a spot in your recipe book.
So why wait? Go grab your ingredients and give it a go today!
