This Biscoff Cheesecake is a heavenly dessert that combines creamy indulgence with irresistible cookie crunch. The smooth, velvety cheesecake filling sits atop a spiced Biscoff crust, offering a perfect balance of rich and crispy textures. In just 45 minutes, you can create a treat that feels gourmet yet effortless, ideal for impressing guests or satisfying your sweet tooth.
Every bite delivers a symphony of flavors—hints of cinnamon and caramel from the Biscoff cookies blend seamlessly with the tangy creaminess of the cheesecake. Whether enjoyed chilled or at room temperature, this dessert’s luscious and satisfying qualities make it a crowd-pleaser. It’s a quick, no-bake masterpiece that feels as indulgent as it tastes, perfect for any occasion.
Ingredients for Biscoff Cheesecake
- 1 package (8.8 oz) Biscoff cookies (for the crust)
- 6 tablespoons unsalted butter, melted (for binding the crust)
- 1 ¼ cups heavy whipping cream, very cold (for the filling)
- 20 ounces (2 ½ bricks) full-fat cream cheese, room temperature (softened for smooth mixing)
- ½ cup Biscoff spread (plus extra for topping)
- ½ cup powdered sugar (for sweetness and smooth texture)
- 1 teaspoon vanilla extract (for flavor enhancement)
Step-by-Step Instructions
- Make the Crust: Place the Biscoff cookies and melted butter in a food processor. Pulse until the mixture resembles wet sand. Press the crumbs evenly into the bottom of a springform pan using the bottom of a glass, a rubber spatula, or your hands. Chill the crust in the refrigerator while preparing the filling.
- Prepare the Filling: In a large bowl, whip the cold heavy cream using an electric mixer until soft peaks form. In a separate bowl, beat the softened cream cheese until smooth. Add the Biscoff spread, powdered sugar, and vanilla extract. Beat until well combined.
- Combine and Fill: Gently fold the whipped cream into the cream cheese mixture until just combined. Avoid overmixing to keep the filling light and airy. Transfer the batter to the chilled crust and smooth the top evenly.
- Refrigerate: Cover the cheesecake and refrigerate for at least 4-6 hours, but preferably overnight, to allow it to set properly.
- Prepare the Topping: Before serving, warm additional Biscoff spread in the microwave using 10-second bursts on medium power, stirring between each burst, until it reaches a thin, drizzle-able consistency. Alternatively, heat it in a nonstick pan over medium-low heat, stirring frequently.
- Serve: Drizzle the warmed Biscoff spread over the cheesecake and garnish with extra Biscoff cookies. Slice and enjoy your decadent dessert!
Topping Ideas to Elevate Your Biscoff Cheesecake
While the warm Biscoff spread drizzle is a showstopper, consider adding a dollop of whipped cream or a sprinkle of crushed Biscoff cookies for extra texture. For a fruity twist, top with fresh berries like raspberries or strawberries. If you’re feeling adventurous, a light dusting of cocoa powder or a drizzle of caramel sauce can add a delightful contrast to the rich flavors.
Perfect Pairings: Serving Suggestions
This Biscoff cheesecake pairs beautifully with a cup of coffee or a glass of dessert wine. For a fun presentation, serve individual slices with a side of vanilla ice cream or a small bowl of warm Biscoff spread for dipping. If you’re hosting a gathering, consider offering a platter of assorted cookies alongside the cheesecake for a delightful dessert spread.
Storing and Serving Like a Pro
Store your cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and placed in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. To maintain its creamy texture, avoid leaving the cheesecake at room temperature for more than 2 hours.
Time-Saving Tips for Busy Bakers
To save time, prepare the crust and filling the night before and assemble the cheesecake in the morning. Use pre-crushed Biscoff cookies for the crust or buy a pre-made graham cracker crust for a quicker alternative. If you’re short on time, chill the cheesecake for at least 4-6 hours instead of overnight—it will still set beautifully, though it’s best when chilled longer.
Common Questions Answered
Can I use low-fat cream cheese?
For the best texture and flavor, stick to full-fat cream cheese. Low-fat versions can make the filling less creamy.
Can I make this without a springform pan?
Yes! Use a regular pie dish, but line it with parchment paper for easier removal.
What if I don’t have a food processor?
Crush the cookies in a zip-top bag using a rolling pin—it works just as well!
Biscoff Cheesecake
Ingredients
Crust
- 1 8.8oz package Biscoff cookies
- 6 tablespoons unsalted butter melted
Filling
- 1 ¼ cups heavy whipping cream very cold
- 20 ounces full fat cream cheese room temperature
- ½ cup Biscoff spread plus extra for topping
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Crust: Place the Biscoff cookies and melted butter in a food processor and pulse until it resembles the consistency of wet sand.
- Fill the pan. Press the crumbs evenly into the bottom of a springform pan using the bottom of a glass, a rubber spatula, or your hands.
- Prepare the filling. Place the cold cream into a large bowl. Using an electric mixer, whip it to soft peaks. In a separate bowl, beat the softened cream cheese until smooth.
- Add in the Biscoff spread, powdered sugar, and vanilla extract. Beat it until well combined. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Fill and refrigerate. Transfer the cheesecake batter to the chilled crust. Smooth the filling evenly over the crust. Cover it and refrigerate it overnight. The minimum required chill time is 4-6 hours but for a well-set cheesecake, chill this Biscoff dessert overnight.
- Serve. When your decadent cheesecake is ready to serve, warm some Lotus Biscoff spread in the microwave on medium power, using 10 second bursts and stirring in between each one. You can also scoop into a nonstick pan on the stovetop and heat over medium-low, stirring frequently. When using either method, gently warm to a thinner consistency for spreading and drizzling over the cheesecake. We recommend to garnish with additional Biscoff cookies on top of the cheesecake.