Biscoff Cheesecake {Award Winning Recipe}

This no-bake Biscoff cheesecake is rich and creamy and requires just six ingredients to make! It’s an elegant yet easy dessert that is sure to impress.

Want more recipes with Biscoff? Try my biscoff brownies, biscoff cake, and biscoff cupcakes next.

For those who don’t know what Biscoff is, it is a spread made of ground-up Biscoff cookies. While it isn’t the kind of spread you’d have on your toast (unless you are my family, in which case it’s like peanut butter), it’s perfect for desserts or mixed through ice cream.

My favorite way to use it, though, is in my famous (and award-winning!) biscoff cheesecake recipe. This may look fancy, but it’s so easy to make.

Why I love this recipe

• Pantry staple ingredients. No eggs and no dairy are needed, but you’d never tell.
• Incredible texture and flavor. The cheesecake is ultra smooth and silky, which is almost mousse-like. It’s full of cookie butter flavor, so you won’t stop at one slice!
• No baking is required. This is the kind of dessert I make during both the warmer and cooler months.
• 6 ingredients. Seriously, count them yourself.

Ingredients needed

Biscoff cookie crust

• Biscoff cookies (biscuits). Also known as speculoos cookies. Crushed up Biscoff cookies to make a crust similar to a graham cracker crust. I use a food processor, but you can use a ziplock bag and a rolling pin.
• Butter OR vegan butter. Melted and unsalted. If you use vegan butter, choose ones from a block, not a spread/tub. 

Filling

• Cream cheese. Always use room temperature cream cheese as it yields a creamier and richer texture. Also, you must use full fat cream cheese or else there is no real stability (and it won’t taste as rich!).
• Superfine sugar. Also known as caster sugar. If you can’t find this at your grocery store, just blend white sugar for a few seconds until it’s broken down.
• Biscoff cookie butter. Lotus Biscoff spread. You can use any kind, provided it is smooth, not crunchy!
• Heavy cream. Also known as double cream or thickened cream. Avoid heavy whipping cream as it’s a little too airy to provide structure to the cheesecake.
• Topping. Biscoff cookie crumbs and extra melted biscoff, to garnih.

How to make a Biscoff cheesecake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the crust. In a mixing bowl, combine your crushed cookies with the melted butter and mix until combined. Transfer the cookie base to an 8-inch spring-form cake pan and refrigerate.

Step 2- Make the filling. In a large mixing bowl, add the cream cheese and superfine sugar and beat until creamy. Add the Biscoff spread and beat until smooth. Add the double cream and beat until thick and glossy. 

Step 3- Assemble the cheesecake. Transfer the cheesecake filling into the pan and spread out in an even layer. Cover the cheesecake and chill it overnight in the fridge.  

Step 4- Decorate. Microwave the extra Biscoff and spread it over the top of the firm cheesecake. Sprinkle extra crushed cookies and refrigerate for another hour to firm up. 

Recipe tips and variations

• Always use a sharp knife to slice the cheesecake, as it can be a little fragile.
• Use room-temperature dairy so that the mixture is void of any lumps throughout.
• To make it vegan, use vegan cream cheese and vegan double cream.
• For an even more intense Biscoff flavor, fold through 1/2 cup crushed cookies into the cheesecake batter. 

Storage instructions

To store: Leftovers should be stored in the fridge in an airtight container. It will keep well for up to 2 weeks.

To freeze: Place the set cheesecake in a shallow container and store it in the freezer for up to 6 months. 

Frequently Asked Questions

More cheesecakes to try

Originally published April 2021, updated and republished April 2024