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Biscoff Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This luscious Biscoff Cheesecake combines the spicy sweetness of Biscoff cookies and spread with creamy cream cheese and heavy cream. Featuring a crunchy Biscoff crust and a smooth, fluffy filling, it’s a decadent dessert perfect for special occasions or treat-yourself moments. The no-bake recipe requires chilling time to set, making it easy to prepare ahead.

Ingredients

Scale

For the crust:

  • 9 ounces Biscoff cookies crushed
  • 6 tablespoons butter

For the filling:

  • 2 1/2 cups cream cheese softened
  • 1/4 cup superfine sugar
  • 1 cup Biscoff spread smooth
  • 1 1/4 cups heavy cream

For the frosting:

  • 1/2 cup Biscoff spread melted
  • 1/4 cup Biscoff cookies crushed

Instructions

  1. Prepare the crust: Line an 8-inch springform cake pan with parchment paper. In a mixing bowl, combine the crushed Biscoff cookies with melted butter until evenly mixed. Press the mixture firmly into the bottom of the lined pan to form a crust. Refrigerate while preparing the filling.
  2. Make the filling: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese together with superfine sugar until smooth and fluffy, about two minutes. Add the Biscoff spread and continue beating until fully combined.
  3. Add heavy cream: Pour in the heavy cream and beat the mixture until it thickens and stabilizes, about two minutes more, creating a light and airy filling.
  4. Assemble the cheesecake: Use a rubber spatula to spread the filling evenly over the chilled crust in the springform pan. Cover and refrigerate the cheesecake overnight or for at least 6 hours to allow it to set firmly.
  5. Add the frosting and garnish: Once the cheesecake is set, melt the Biscoff spread until pourable. Pour it evenly over the top of the cheesecake and use a rubber spatula to spread it to cover the edges. Sprinkle the sides with the remaining crushed Biscoff cookies. Return to the refrigerator for at least 30 minutes to let the topping firm.

Notes

  • For a dairy-free version, substitute vegan butter, vegan cream cheese, and vegan double cream.
  • Always store your Biscoff cheesecake covered in the refrigerator; it will keep well for up to 2 weeks.
  • To freeze, place the cheesecake in a shallow airtight container and freeze for up to 6 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 28 g
  • Sodium: 210 mg
  • Fat: 32 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 110 mg

Find it online: https://cookylie.com/biscoff-cheesecake-recipe/