Hey, Welcome to the Biscoff Cheesecake Recipe. Biscoff Cheesecake is a rich and creamy no-bake dessert made with Biscoff biscuits and Biscoff spread, which gives it that signature caramel-spiced flavor.
Have you ever tasted something so rich, creamy, and dreamy that you had to close your eyes and smile after the first bite? That’s exactly how I feel every time I make this Biscoff Cheesecake.
It’s smooth, slightly spiced from the Biscoff spread and biscuits, and doesn’t even need an oven. If you’re a fan of that caramel-cookie flavor (like I am), you’re going to fall in love with this no-bake cheesecake.
Origin of Biscoff Cheesecake Recipe
I first found Biscoff while I was on a flight. It came as a small spiced biscuit with coffee. It’s originally from Belgium and has been around since the 1930s.
The creamy spread version came much later, and once I tried it, I knew it had dessert potential. Cheesecake felt like the perfect match.
Now it’s one of my most requested no-bake treats, and I’m always excited to share it with others.
Recipe Overview
- Prep Time: 25 minutes
- Chilling Time: 6 hours or overnight
- Total Time: About 6 hours 25 minutes
- Servings: 8 to 10 slices
- Difficulty: Easy
- Type: No-Bake Dessert
This cheesecake has a buttery Biscoff biscuit crust, a creamy cream cheese and Biscoff filling, and is finished with a silky Biscoff glaze.
It’s perfect for special occasions or anytime you need a little indulgence.
Ingredients
Here’s what you’ll need to make this delicious Biscoff Cheesecake Recipe:
| Ingredient | Quantity |
|---|---|
| Biscoff biscuits (for base) | 200 grams |
| Unsalted butter (melted) | 90 grams |
| Cream cheese (room temp) | 400 grams |
| Icing sugar | 100 grams |
| Biscoff spread (smooth) | 200 grams |
| Whipping cream (cold) | 250 ml |
| Extra Biscoff spread (for topping) | 100 grams (melted) |
| Crushed Biscoff biscuits (for garnish) | 4–5 biscuits |
Equipment Needed
Also, gather the following equipment to start making this easy Biscoff Cheesecake Recipe!
- 8-inch springform cake tin
- Mixing bowls
- Hand or stand mixer
- Spatula
- Rolling pin or food processor (for biscuits)
- Measuring cups/spoons
- Small saucepan (for topping)
- Spoon or offset spatula
Method for Biscoff Cheesecake Recipe No Bake
Step 1: Prepare the base
Utilising a rolling pin or food processor, crush the Biscoff biscuits into thin crumbs. Stir them thoroughly with the melted butter.
Press this mixture into the base of your springform tin. Smooth it out evenly with the back of a spoon. While you prepare the filling, put it in the refrigerator.
Step 2: Make the filling
Beat the cream cheese in a bowl until it’s smooth. Beat one more until creamy after adding the icing sugar.
Now add the Biscoff spread and mix until well combined.
In a separate bowl, whip the cold cream until soft peaks form. Using a spatula, gently incorporate it into the Biscoff-cream cheese mixture. Take care to avoid knocking out the air.
Step 3: Fill the tin
Spoon the filling over the chilled biscuit base. Smooth out the top with a spatula.
Refrigerate for at least 6 hours, or overnight if possible, until the cheesecake is set.
Step 4: Add the topping
Once the cheesecake is firm, gently melt the extra Biscoff spread in a small saucepan or microwave. Pour it over the top of the cake and spread evenly.
Sprinkle the entire top or the edges with crumbled Biscoff biscuits. Let it chill for another 15–20 minutes so the topping sets.
Step 5: Serve and enjoy
Remove the cheesecake from the tin and slice with a warm knife. To ensure clean cuts, wipe the knife in between each slice. Enjoy every creamy bite!
Recipe Card
Biscoff Cheesecake Recipe
Ingredients
Equipment
Method
- Utilising a rolling pin or food processor, crush the Biscoff biscuits into thin crumbs. Stir them thoroughly with the melted butter.
- Press this mixture into the base of your springform tin. Smooth it out evenly with the back of a spoon. While you prepare the filling, put it in the refrigerator.
- Beat the cream cheese in a bowl until it’s smooth. Beat one more until creamy after adding the icing sugar.
- Now add the Biscoff spread and mix until well combined.
- In a separate bowl, whip the cold cream until soft peaks form. Using a spatula, gently incorporate it into the Biscoff-cream cheese mixture. Take care to avoid knocking out the air.
- Spoon the filling over the chilled biscuit base. Smooth out the top with a spatula.
- Refrigerate for at least 6 hours, or overnight if possible, until the cheesecake is set.
- Once the cheesecake is firm, gently melt the extra Biscoff spread in a small saucepan or microwave. Pour it over the top of the cake and spread evenly.
- Sprinkle the entire top or the edges with crumbled Biscoff biscuits. Let it chill for another 15–20 minutes so the topping sets.
- Remove the cheesecake from the tin and slice with a warm knife. To ensure clean cuts, wipe the knife in between each slice. Enjoy every creamy bite!
Notes
Nutritional Information
This eggless biscoff cheesecake recipe is very healthy. The following table shows the amount of nutrients involved in it!
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Carbohydrates | 32 g |
| Sugars | 20 g |
| Fat | 35 g |
| Saturated Fat | 20 g |
| Protein | 5 g |
| Fiber | 1 g |
This is an estimate and may vary based on ingredients used. By the way, I would also recommend that you try the Rhubarb Cordial Recipe.
Serving Suggestions
Biscoff cheesecake recipe is typically served cold, right out of the refrigerator. I hope you are enjoying reading this article.
It’s rich enough to enjoy on its own, but a small dollop of whipped cream or a drizzle of melted chocolate also works beautifully.
Sometimes I slice it into bars instead of wedges for parties. It’s easier to serve and looks lovely on a tray. A hot cup of coffee or milk goes well with it.
However you serve it, I promise it’ll disappear fast!
Storage Tips
I always store this lotus biscoff cheesecake recipe in the fridge, covered with cling wrap or in an airtight container. It stays fresh for up to 4 days.
You can also freeze individual slices. Just wrap them well and thaw in the fridge before eating.
Freezing makes it super handy for last-minute guests or when you need a quick dessert ready to go.
Conclusion
This Eggless Biscoff Cheesecake Recipe is one of those desserts that feels fancy but is very simple to make. I love how rich and comforting it is, with that sweet-spiced biscuit flavor in every bite.
Whether you’re making it for guests or just treating yourself, it’s sure to become a favorite. With these words, we came to the end of this article. By the way, you can learn more about Biscoff from their official Website.
If you like this recipe, then please rate this post with 5 stars at the end of the FAQs section, and don’t forget to share it with your loved ones!
Happy Cooking!
Frequently Asked Questions (FAQs)
Can I make Biscoff cheesecake recipe without a springform tin?
Yes, you can use a regular cake pan lined with parchment, but a springform makes it easier to remove cleanly.
Can I use crunchy Biscoff spread instead of smooth?
You can, but the texture will be a little different. I prefer smooth for a creamy filling.
How long does Biscoff cheesecake need to chill?
At least 6 hours, but I always recommend chilling overnight for the best set and flavor.
Can I freeze Biscoff cheesecake?
Yes! Slice it, wrap well, and freeze. Thaw in the fridge for a few hours before serving.
What is Biscoff made of?
Biscoff biscuits are made from wheat flour, sugar, oils, and spices like cinnamon. The spread is a blended version of the biscuits.
You may also like Spinach and Ricotta Rolls Recipe.
