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The cheesecake, fully set and chilled, rests on the white marble cooktop. A sharp knife slices through, revealing neat pieces with creamy Biscoff layers and a decorative topping, ready to serve for Biscoff lovers.

Biscoff Cheesecake

This No-Bake Biscoff Cheesecake is an easy and indulgent dessert with a creamy, Biscoff-flavored filling, a buttery biscuit base, and a rich Biscoff topping. It's perfect for fans of the iconic spiced cookie flavor!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 445 kcal

Equipment

  • Springform tin (20cm/8 inches)
  • Mixing bowls (at least two)
  • Electric whisk or hand whisk
  • Spatula
  • Measuring cups and spoons
  • Small saucepan
  • Food processor or plastic bag with rolling pin
  • Spoon
  • Refrigerator space
  • Sharp Knife

Ingredients
  

  • For the Base:
  • 200 g Biscoff biscuits crushed
  • 80 g unsalted butter melted
  • For the Cheesecake Mixture:
  • 300 ml double cream
  • 400 g full-fat cream cheese
  • 200 g Biscoff spread
  • For the Topping:
  • 150 g Biscoff spread melted
  • 50 g Biscoff biscuits crushed (for decoration)

Instructions
 

Prepare the Base:

  • Combine the crushed Biscoff biscuits with melted butter until evenly mixed. Press this mixture firmly into the base of a springform tin (about 20cm/8 inches in diameter). Place it in the fridge to chill while you prepare the cheesecake filling.
    A springform tin rests on a white marble cooktop, with a mixture of crushed Biscoff biscuits and melted butter pressed firmly into the base to form an even layer. The tin is ready to be placed in the fridge, where the crust will chill and set.

Make the Cheesecake Filling:

  • In a large mixing bowl, add double cream, cream cheese, and Biscoff spread. Whisk until the mixture is very thick and holds its shape well (like ice cream). An electric whisk makes this step quicker and easier.
    A large mixing bowl on the white marble cooktop holds double cream, cream cheese, and Biscoff spread. An electric whisk blends the ingredients into a thick, creamy mixture with an ice-cream-like consistency, ready to layer over the biscuit base.

Assemble the Cheesecake:

  • Remove the chilled base from the fridge and spoon the cheesecake mixture on top, spreading it evenly. Smooth the top with a spatula. Place the cheesecake back in the fridge for at least 3 hours (overnight is even better for firm slices).
    The chilled biscuit base in the springform tin sits on the white marble cooktop as the creamy cheesecake mixture is spooned on top. A spatula spreads and smooths the surface evenly, creating a flawless layer. The cheesecake is ready to return to the fridge to set.

Add the Topping:

  • When ready to serve, gently melt the Biscoff spread in a small pan on low heat until it becomes pourable. (Avoid letting it get too hot.) Remove the cheesecake from the fridge, and while it’s still in the tin, pour the melted Biscoff spread over the top, spreading it gently with the back of a spoon. Sprinkle the remaining crushed biscuits around the edge.
    A small pan on the white marble cooktop holds Biscoff spread melting gently on low heat until it reaches a pourable consistency. The chilled cheesecake in its tin awaits as the melted spread is poured over the top, with crushed Biscoff biscuits sprinkled around the edges for a decorative finish.

Chill and Serve:

  • If possible, return the cheesecake to the fridge for an additional hour to let the topping set. Slice with a sharp knife, wiping it clean between cuts for neat slices.
  • Enjoy this creamy, spiced, and absolutely delicious cheesecake! Perfect for any Biscoff lover.
    The cheesecake, fully set and chilled, rests on the white marble cooktop. A sharp knife slices through, revealing neat pieces with creamy Biscoff layers and a decorative topping, ready to serve for Biscoff lovers.