The moment you bite into creamy cheesecake with that spiced cookie crunch, you understand why Biscoff cheesecake has stolen hearts everywhere. Those caramelized biscuit flavors melt right into silky cream cheese. It’s comfort food that feels fancy but comes together so simply.
Think traditional cheesecake meets those beloved European cookies in every single bite. The crust uses crushed Biscoff cookies instead of graham crackers, and the filling gets swirled with cookie butter for double the flavor. No water bath needed, no cracking drama. Just pure creamy bliss that sets beautifully in your regular oven.
Started experimenting with cookie butter desserts back in 2012 when those little packets first appeared in my local market. My neighbor nearly cried tasting the first slicesaid it reminded her of teatime with her grandmother. The secret I discovered? Warm the cookie butter slightly before folding it in. Creates the most gorgeous marbled effect without any lumps.
PrintBiscoff Cheesecake Irresistibly Simple to Make
This Biscoff Cheesecake is a creamy and simple no bake dessert perfect for home baking. Enjoy this easy Biscoff Cheesecake recipe featuring cream cheese and biscuit cake base ideal for any occasion.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baked
- Cuisine: Family Food
Ingredients
- 200 g 7 oz Biscoff biscuits Crushed
- 80 g 3 oz Unsalted butter Melted
- 300 ml 1.25 cups Double cream
- 400 g 14 oz Full fat cream cheese
- 200 g 7 oz Biscoff spread
- 150 g 5 oz Biscoff spread Melted
- 50 g 2 oz Biscoff biscuits Crushed
Instructions
- Mix the crushed Biscoff biscuits with melted butter and press this mixture firmly into your cake tin, then chill it in the refrigerator.
- In a bowl, whisk together the double cream, full fat cream cheese, and Biscoff spread until the texture thickens to resemble ice cream.
- Take out the chilled base and spread the cheesecake filling over it evenly, smoothing the surface.
- Refrigerate the assembled cheesecake for at least 3 hours or preferably overnight for best results.
- Gently warm the Biscoff spread to a melted state without heating too much, then pour it over the chilled cheesecake and smooth out the topping carefully.
- Sprinkle the remaining crushed biscuits around the cheesecake’s edge and return it to the fridge for at least one more hour before slicing.
Notes
- Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave
- This is the equivalent of 3/4 stick of butter if you’re in the US
- Cream cheese: I like to use Philadelphia brand cream cheese for this recipe
- You can use other brands, but I find they are SLIGHTLY more difficult to combine
- Use full fat cream cheese and drain off any liquid before using
- Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream)
- If you’re in the US, you can use heavy cream as the equivalent to double cream
- Tin: Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7 inch Removable Base tins that I’ve had for years)
- Run a warmed dinner knife around the outside of the cheesecake, inside the tin, before removing it
- Remove the knife and wipe as you work your way around the cake
- Sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it
Nutrition
- Calories: 445kcal
- Sugar: 12g
- Sodium: 112mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 1g + 7g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 0.1g
- Protein: 5g
- Cholesterol: 76mg
Why This Biscoff Cheesecake Will Become Your Go-To
This Biscoff cheesecake captures everything we treasure about homemade dessertsa rich, creamy filling with that distinctive spiced cookie warmth that reminds me of my own grandmother’s teatime treats. The beauty lies in its simplicity: just five ingredients and no temperamental baking required.
- No water baths or crack worriesthis sets perfectly in the refrigerator
- Make-ahead friendly, so you can prepare it the day before guests arrive
- That gorgeous golden drizzle on top creates an impressive presentation every time
Your Essential Ingredients and Tools
The magic happens with pantry staples you likely already have on hand. Pro Tip: Let your cream cheese come to room temperature for easier mixingit makes all the difference in achieving that silky smooth texture.
You’ll need a springform pan or removable-bottom tin to release this beauty cleanly. An electric whisk transforms the filling from good to extraordinary, creating that perfect ice cream-like consistency that holds beautifully when sliced.
| Ingredient | Purpose | Key Tip |
|---|---|---|
| Biscoff biscuits | Crust base & topping crunch | Crush evenly for best texture |
| Cream cheese | Creamy foundation | Room temperature mixes easier |
| Biscoff spread | Flavor star & gorgeous drizzle | Warm gently for smooth pouring |
| Double cream | Light, airy texture | Whip to ice cream consistency |
How This No-Bake Wonder Comes Together
Start by pressing that buttery biscuit crust into your tinit should hold together like wet sand when you squeeze it. While it chills, whip your filling ingredients until they reach that perfect ice cream texture. This is where patience pays off beautifully.
The final Biscoff spread drizzle transforms this from homemade to bakery-worthy. Pour it gently over the back of a spoon to control the flow, then watch it settle into that gorgeous golden mirror finish.
- Chill the crust while making fillingsaves time and ensures clean layers
- Whip filling until very thickunder-whipped won’t set properly
- Cool melted Biscoff spread slightly before drizzling to prevent melting the cheesecake
Troubleshooting Your Perfect Slice
Runny filling? Your cream likely needs more whipping time. It should hold peaks and feel thick enough to dollop with a spoon. Crumbly crust? Add a touch more melted butter until it holds together when pressed.
For clean slices, dip your knife in warm water and wipe between cuts. This prevents the creamy filling from dragging and gives you those picture-perfect wedges that slice like a dream.
Make It Your Own
While this recipe shines as written, small tweaks can make it uniquely yours. Swap half the Biscoff biscuits for digestive biscuits in the crust for a slightly different flavor profile, or fold chopped Biscoff biscuits right into the filling for extra texture.
Note: The Biscoff spread can be replaced with smooth peanut butter or Nutella for different flavor adventures, though you’ll lose that distinctive spiced cookie magic that makes this cheesecake so special.
Serving and Storage Made Simple
This cheesecake serves beautifully at room temperature after sitting out for 10-15 minutesit softens just enough for easy slicing while maintaining that perfect creamy texture. Store covered in the refrigerator for up to four days, though it rarely lasts that long in my kitchen.
| Storage Method | Duration | Best For |
|---|---|---|
| Refrigerator (covered) | 4 days | Daily enjoyment |
| Freezer (wrapped well) | 1 month | Make-ahead occasions |
| Room temperature | 2 hours max | Serving at gatherings |
Individual slices freeze beautifully wrapped in plasticperfect for those moments when only a piece of homemade cheesecake will satisfy. Thaw overnight in the refrigerator for best results.
Expert Says
The BISCOFF CHEESECAKE relies on the balance of fat and acidity in cream cheese to achieve its signature creamy texture. The caramelized notes from the Biscoff cookies add depth without overpowering, while chilling the cheesecake allows the proteins to set firmly, ensuring clean slices that hold their shape. Proper refrigeration is key for optimal texture.
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The Journey to My Perfect Biscoff Cheesecake
This Biscoff cheesecake took several attempts before it truly felt like home. I once overbaked it so the crust cracked, and another time the filling was too sweet. But after patient tweaking and tasting, I finally have a recipe that balances creamy, spiced comfort just like my family would enjoy.
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.
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.
Sweet Memories Made Simple
You’ll love how this Biscoff cheesecake turns outsilky, rich, and ready in just twenty minutes of active time. The way that spiced cookie flavor mingles with cream cheese reminds me of teatime traditions passed down through generations. Every bite carries the comfort of homemade goodness without the fuss of temperamental baking.
Try swirling in a handful of crushed cookies for extra texture, or drizzle warm caramel alongside the Biscoff spread for special occasions. This beauty keeps beautifully covered in the refrigerator for daysthough in my experience, it disappears much faster than that. A gentle trick from years of cheesecake making: let it soften just ten minutes before serving for the perfect slice.
I’d love to hear about your own cookie butter adventuresdid this recipe bring back sweet memories from your kitchen? Please share your photos and stories; there’s something magical about how desserts connect us across generations. Save this recipe for Sunday dinners or whenever your heart needs a little extra sweetness.
