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Biscoff No-Bake Cheesecake

Featured in Sweet Treats and Baked Goods.

This 5-ingredient Biscoff Cheesecake transforms simple ingredients into an impressive no-bake dessert. The recipe combines crushed Biscoff cookies with melted butter for a crispy base, topped with a creamy mixture of double cream, cream cheese, and Biscoff spread. The finishing touch is a smooth layer of melted Biscoff spread and crushed cookies. Taking just 20 minutes to prepare, this make-ahead dessert needs 4 hours of chilling time to set perfectly. The result is a luxuriously creamy cheesecake with the distinctive caramelized flavor of Biscoff cookies throughout.
A young woman with long, wavy hair wearing glasses is seated at a table, holding a menu and looking thoughtfully to the side in a softly lit restaurant.
Updated on Fri, 10 Jan 2025 14:33:45 GMT
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No Bake Biscoff Cheesecake Pin it
No Bake Biscoff Cheesecake | quickierecipe.com

This velvety Biscoff cheesecake has been my trusted companion at countless dinner parties and family celebrations. The rich, caramel-like notes of Biscoff cookies paired with creamy cheesecake create pure magic on a plate. Over the years, I've refined this recipe to achieve the perfect balance of textures and flavors.

Last weekend, I made this for my neighbor's birthday gathering. The look of pure joy on everyone's faces as they took their first bite reminded me why I love sharing this recipe. Their plates were clean within minutes, and I went home with three recipe requests.

Essential Ingredients Explained

  • Biscoff Cookies: The star of our show. Look for packages that feel firm and intact - broken cookies mean they've been mishandled and might be stale
  • Full-Fat Cream Cheese: My kitchen rule: never skimp on cream cheese quality. It's the backbone of our cheesecake
  • Double Cream: Must be fresh and cold. Give the carton a gentle shake - it should feel thick
  • Biscoff Spread: The secret weapon that intensifies the caramel flavor
  • Unsalted Butter: Helps our crust hold together perfectly
  • Optional Toppings: Extra Biscoff cookies for garnish, fresh berries add a lovely contrast

Step-by-Step Instructions

Preparing Your Equipment:
Start with a deep 9-inch springform pan. Line the base with parchment paper, making sure it extends slightly up the sides. Grease the sides of the pan with a little butter.
Creating That Perfect Base:
Transform Biscoff cookies into fine crumbs using a food processor or rolling pin. Melt butter and mix with crumbs until coated. Press mixture into the pan and refrigerate.
Mastering the Filling:
Beat room temperature cream cheese until smooth. Gradually add room temperature Biscoff spread. Whip cold double cream until soft peaks form, then fold into the cream cheese mixture.
Combining and Assembling:
Fold whipped cream into the cream cheese mixture. Pour over the chilled base and smooth with an offset spatula. Tap the pan gently to remove air bubbles.
The Final Touches:
Warm additional Biscoff spread and pour over the top. Sprinkle crushed Biscoff cookies around the border before the spread sets.
Biscoff Cheesecake Pin it
Biscoff Cheesecake | quickierecipe.com

My daughter absolutely swears by Biscoff spread now. She keeps jars of it in her pantry just for this cheesecake. The warmly spiced, caramel-like flavor reminds me of cozy afternoons with a cup of coffee.

Texture Perfection

The key to achieving that silky-smooth texture lies in temperature control. Every ingredient plays its part in creating the perfect slice. Letting the cheesecake sit at room temperature for 15-20 minutes before serving brings out its full flavor profile.

Serving Suggestions

While this cheesecake stands perfectly on its own, I love adding seasonal touches. In summer, fresh raspberries add tartness. During fall, a dusting of cinnamon brings out the warm spices. For special occasions, a drizzle of dark chocolate adds decadence.

Storage Success

Keep your cheesecake covered in the fridge for up to 5 days. Use a cake dome or wrap carefully with plastic wrap, avoiding the surface. For freezing, slice first and place parchment paper between pieces to thaw individually.

Troubleshooting Corner

If your filling seems too soft, the cream may not have been whipped enough. Pop it in the freezer for 30 minutes before continuing. If the base crumbles, refrigerate it for a few extra minutes.

Biscoff Cheesecake Pin it
Biscoff Cheesecake | quickierecipe.com

After years of making various cheesecakes, this Biscoff version remains my crowning achievement. Transforming simple ingredients into something that brings joy is magical. It's not just about the perfect slice - it's about creating moments and memories around the table.

Frequently Asked Questions

→ How long does this cheesecake need to chill?
The cheesecake needs at least 4 hours to set properly, but overnight chilling gives the best results.
→ Why do you need full-fat cream cheese?
Full-fat cream cheese provides the right texture and helps the cheesecake set properly without baking.
→ Can I make this cheesecake ahead of time?
Yes, this is perfect for making ahead as it needs time to set and keeps well in the fridge.
→ What's the best way to remove it from the tin?
Run a warm knife around the edge of the tin to easily release the cheesecake.
→ Why should the Biscoff spread be melted gently?
The spread should be melted gently to prevent it from becoming too hot and melting the cheesecake layer beneath.

Easy Biscoff No-Bake Cheesecake

A creamy no-bake Biscoff cheesecake featuring crushed cookies and cookie butter spread, perfect for easy entertaining.

Prep Time
20 Minutes
Cook Time
~
Total Time
20 Minutes
By: Meryem

Category: Desserts

Difficulty: Easy

Cuisine: Family Food

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Base

01 200g Biscoff biscuits, crushed
02 80g unsalted butter, melted

→ Cheesecake Mixture

03 300ml double cream
04 400g full fat cream cheese
05 200g Biscoff spread

→ Topping

06 150g Biscoff spread, melted
07 50g Biscoff biscuits, crushed

Instructions

Step 01

Combine the crushed Biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.

Step 02

Pour the double cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick - almost the consistency of ice cream. Use an electric whisk if you have one.

Step 03

Remove the base from the fridge and add the cheesecake mixture, smoothing the top. Refrigerate for at least 3 hours (overnight is better).

Step 04

Gently melt the Biscoff spread in a pan (don't let it get hot). Pour over the chilled cheesecake while still in the tin. Smooth gently with the back of a spoon until covered. Sprinkle crushed biscuits around the edge.

Step 05

Return to the fridge for at least another hour for the neatest cuts.

Notes

  1. Use Philadelphia brand cream cheese for best results and drain any liquid before using
  2. Whip cream straight from the fridge until it holds its shape
  3. To remove from tin, run a warm knife around the outside

Tools You'll Need

  • Cheesecake tin
  • Electric whisk (recommended)
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream, butter, cream cheese)
  • Contains gluten (Biscoff biscuits)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 445
  • Total Fat: 38 g
  • Total Carbohydrate: 20 g
  • Protein: 5 g