If you've ever wondered what to do with that jar of Biscoff spread hiding in your pantry, this is your answer. This Biscoff cheesecake is everything you love about the classic dessert – creamy, tangy, and indulgent – but with a caramelized cookie twist that takes it over the top.
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I first made this for a small gathering on my balcony, and it disappeared in minutes. The best part? It's completely no-bake, so you don't even need to turn on the oven. Just a little patience while it chills, and you'll have a show-stopping dessert that looks like it came from a bakery.
Whether you're a seasoned baker or a newbie, this recipe is foolproof. The steps are simple, the ingredients are easy to find, and the result is always impressive. Let's get started!
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (180g) Biscoff cookie crumbs
You can crush whole Biscoff cookies in a food processor or use store-bought crumbs. If you can't find crumbs, simply pulse the cookies until fine.
6 tablespoons (85g) unsalted butter, melted
Salted butter works too – just omit the added salt in the crust. For a dairy-free version, use vegan butter.
16 oz (450g) cream cheese, softened
Full-fat cream cheese gives the best texture. For a lighter option, use reduced-fat but the filling won't be as rich.
1/2 cup (100g) granulated sugar
You can substitute with brown sugar for a deeper molasses flavor. Adjust to taste if you prefer less sweet.
1 teaspoon vanilla extract
Use pure vanilla extract for the best flavor. You can also use vanilla bean paste for specks.
1 cup (240ml) heavy cream, cold
Make sure it's very cold for easy whipping. Coconut cream (chilled) works as a dairy-free alternative.
1/2 cup (130g) creamy Biscoff spread, plus extra for drizzling
This is the star flavor! You can find it in most grocery stores or online. For a crunchy texture, use crunchy Biscoff spread.
3 tablespoons (45ml) hot water
This helps thin the Biscoff spread for a smooth swirl. Use just boiled water.
Tips & Tricks
- Make sure your cream cheese is truly softened to room temperature – this prevents lumps.
- Whip the heavy cream to stiff peaks but don't over-whip, or it will turn into butter.
- Use a springform pan for easy removal, and line the bottom with parchment paper for clean slices.
- Chill the cheesecake for at least 6 hours, ideally overnight, so it sets properly.
Pro Tips
Step-by-Step Instructions
1. Prepare the crust
In a medium bowl, mix the Biscoff crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the fridge while you make the filling.
2. Beat the cream cheese
In a large bowl, beat the softened cream cheese with sugar and vanilla until smooth and creamy, about 2 minutes. Scrape down the sides to ensure there are no lumps.
3. Whip the cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. This should take about 3-4 minutes with an electric mixer. Be careful not to over-whip.
4. Fold in the cream
Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold until just combined – don't overmix or you'll deflate the air.
5. Add the Biscoff spread
Warm the Biscoff spread slightly in the microwave for 20 seconds to make it pourable. Reserve 2 tablespoons for the topping. Gently swirl the remaining spread into the filling with a knife – don't overmix; you want marbled streaks.
6. Pour and chill
Pour the filling over the chilled crust and smooth the top. Drizzle the reserved Biscoff spread over the surface and swirl gently. Refrigerate for at least 6 hours, preferably overnight, until set.
7. Unmold and serve
Run a knife around the edge of the pan, then release the springform. Top with crushed Biscoff cookies if desired. Slice and serve chilled.
Delicious Variations
Chocolate Biscoff Cheesecake
Add 1/4 cup melted dark chocolate to the filling for a rich twist.
Salted Caramel Biscoff
Drizzle with salted caramel sauce before serving and sprinkle with sea salt.
Mini Biscoff Cheesecakes
Make them in a muffin tin with liners for perfect single servings.
How to Store Biscoff Cheesecake Recipe
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Wrap the cheesecake (without toppings) tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
Reheating
This is a no-bake cheesecake, so serve it cold. No reheating needed.
Frequently Asked Questions
Q: Can I use regular graham crackers instead of Biscoff?
Yes, you can substitute graham crackers for the crust, but the flavor won't be as rich. To keep the Biscoff essence, add 2 tablespoons of Biscoff spread to the filling.
Q: How long does this cheesecake need to set?
It needs at least 6 hours in the fridge, but overnight is best for a firm set. If you're short on time, 4 hours will work but it may be softer.
Q: Can I make this cheesecake vegan?
Yes, use vegan cream cheese, coconut cream instead of heavy cream, and vegan butter for the crust. Make sure your Biscoff cookies are vegan (they are).
Q: Why is my cheesecake not setting?
This can happen if your cream cheese was too soft or if you didn't chill it long enough. Make sure to use full-fat cream cheese and chill for at least 6 hours.
I hope you enjoy this Biscoff cheesecake as much as I do! If you make it, let me know in the comments below – I'd love to hear how it turned out. Happy growing!
Biscoff Cheesecake Recipe
Creamy Biscoff cheesecake with a crunchy cookie crust and silky smooth filling. An easy, no-bake dessert that's perfect for any occasion.
🧂 Ingredients
- 1 1/2 cups (180g) Biscoff cookie crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream, cold
- 1/2 cup (130g) creamy Biscoff spread, plus extra for drizzling
- 3 tablespoons (45ml) hot water
📋 Instructions
- 1Prepare the crust — In a medium bowl, mix the Biscoff crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the fridge while you make the filling.
- 2Beat the cream cheese — In a large bowl, beat the softened cream cheese with sugar and vanilla until smooth and creamy, about 2 minutes. Scrape down the sides to ensure there are no lumps.
- 3Whip the cream — In a separate bowl, whip the cold heavy cream until stiff peaks form. This should take about 3-4 minutes with an electric mixer. Be careful not to over-whip.
- 4Fold in the cream — Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold until just combined – don't overmix or you'll deflate the air.
- 5Add the Biscoff spread — Warm the Biscoff spread slightly in the microwave for 20 seconds to make it pourable. Reserve 2 tablespoons for the topping. Gently swirl the remaining spread into the filling with a knife – don't overmix; you want marbled streaks.
- 6Pour and chill — Pour the filling over the chilled crust and smooth the top. Drizzle the reserved Biscoff spread over the surface and swirl gently. Refrigerate for at least 6 hours, preferably overnight, until set.
- 7Unmold and serve — Run a knife around the edge of the pan, then release the springform. Top with crushed Biscoff cookies if desired. Slice and serve chilled.
Maya writes about urban gardening and sustainable living, focusing on small-space solutions and budget-friendly projects. She shares practical tips for growing food in apartments and balconies.
