Biscoff Cheesecake Recipe

If you’re searching for a dessert that’s as indulgent as it is stunning, Biscoff Cheesecake is about to become your new obsession. Imagine a buttery Biscoff cookie crust, a lusciously creamy filling layered with Biscoff cookie butter, and a dreamy finish of sweet drizzle and crunchy cookie top. This dessert harmonizes irresistible caramelized cookie flavors with classic cheesecake richness, creating the ultimate no-bake treat that’s impossible to resist. Whether you’re making it for a special occasion or a simple family treat, this recipe promises to make any moment extra memorable.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering the essentials for Biscoff Cheesecake couldn’t be easier, and each ingredient brings something special to the table. These tried-and-true picks ensure every bite is perfectly rich, sweet, and undeniably creamy, while also highlighting that signature Biscoff flavor we all love.

• Biscoff Cookies: Packed with caramelized sweetness, these cookies form the backbone of both crust and topping for a full-on Biscoff experience.
• Butter: Melted butter binds the cookie crumbs, creating a crust that’s rich and holds together like a dream.
• Cream Cheese: Go with full-fat, brick-style cream cheese for the creamiest, tangiest filling—softening it first makes mixing a breeze.
• Powdered Sugar: Gentle sweetness and an ultra-smooth texture come together thanks to this confectioner’s staple.
• Vanilla Extract: Just a splash adds warmth and rounds out those lovely cheesecake flavors.
• Biscoff Cookie Butter: The star of the show—this smooth, spiced spread imparts bold caramel notes and a touch of nostalgia in every bite.
• Heavy Cream: Whipped into the filling, it brings luscious lightness and that irresistible cloud-like finish.
• Biscoff Cookies (Crushed): A handful of crushed cookies on top makes for a perfect textural contrast and an inviting look.

How to Make Biscoff Cheesecake

Step 1: Prepare the Pan

Start by getting your 8-inch springform pan ready—this will make unmolding your Biscoff Cheesecake smooth and stress-free. Flip the base so there’s no edge to catch the crust, then spritz with nonstick spray. Place a square of parchment paper on the bottom without trimming (no need for perfection), and, if you want extra insurance, run strips around the sides. This trick makes releasing the finished cheesecake truly effortless.

Step 2: Make the Cookie Crust

Crush your Biscoff cookies into fine crumbs using a food processor. Add melted butter and pulse until everything looks like wet sand. Pour this golden crumble into your lined pan, then press tightly with a flat-bottomed measuring cup. The smoother and firmer you pack it, the better the final bite. Pop this in the freezer while you tackle the next step, as this helps the crust set perfectly.

Step 3: Whip Up the Cheesecake Filling

Add softened cream cheese, powdered sugar, and vanilla extract to your stand mixer. Beat until ultra-smooth and creamy—you want no lumps here. Follow up with that Biscoff cookie butter, mixing until fully incorporated. Finally, pour in cold heavy cream and beat until you’ve got a rich, billowy filling that holds its shape.

Step 4: Assemble and Set

Spread the Biscoff cheesecake filling over your chilled cookie crust, smoothing the top for a polished finish. The hardest part comes next—waiting. Chill the assembled cheesecake in the fridge for at least 6–8 hours, but overnight is even better. This patience pays off with a gorgeously sliceable, creamy treat.

Step 5: Decorate and Serve

When your Biscoff Cheesecake is fully set, lift it out using those handy parchment edges and transfer to your serving plate. Warm some Biscoff cookie butter in the microwave, then drizzle it generously over your cheesecake. Scatter crushed Biscoff cookies on top for crunch and extra allure. Give it one last chill for 10 minutes to set the topping, then you’re ready to slice and dazzle your guests!

How to Serve Biscoff Cheesecake

Garnishes

Complete your Biscoff Cheesecake masterpiece with a shower of crushed Biscoff cookies for tempting crunch and extra cookie flavor. A warm, drizzly layer of melted cookie butter adds shine and mobile wow-factor, while a few whole Biscoff cookies on each slice make for a playful, bakery-style finish.

Side Dishes

Balance the richness with a side of fresh berries—raspberries or sliced strawberries are perfect. Their tartness cuts the cheesecake’s sweetness, while a spoonful of lightly whipped cream or a glass of cold milk keeps things classic and comforting.

Creative Ways to Present

Try serving this cheesecake in individual mason jars for a party-worthy twist, or slice it into bite-sized squares for a dessert platter that disappears in record time. For a fancy touch, pipe whipped cream along the edges and tuck in mini Biscoff cookies for a dessert that’s as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Biscoff Cheesecake tightly with plastic wrap or transfer slices to an airtight container. It keeps beautifully in the fridge for up to 4 days, staying creamy and fresh—if you can resist eating it all before then!

Freezing

Want to make Biscoff Cheesecake in advance? No problem! After it’s fully set, tightly wrap the whole cheesecake or individual slices in two layers of plastic plus a layer of foil. Freeze for up to one month. Thaw overnight in the fridge before serving for the best taste and texture.

Reheating

Since this is a no-bake, chilled cheesecake, reheating isn’t necessary. Simply bring it to room temperature for about 15-20 minutes before serving if you’d like it slightly softer and even creamier.

FAQs

What makes Biscoff Cheesecake different from traditional cheesecake?

The difference is all about flavor—the caramelized, spiced notes of Biscoff cookies and Biscoff cookie butter infuse every layer, turning an ordinary cheesecake into a crave-worthy, cookie-inspired treat you won’t find at every bakery.

Can I make this recipe without a food processor?

Absolutely! Place the Biscoff cookies in a sturdy zip-top bag and crush them using a rolling pin until fine crumbs form. Mix melted butter in by hand and you’re good to go—no special gadgets required.

Is it necessary to line the springform pan with parchment?

While not strictly required, lining your pan makes unmolding and transferring the Biscoff Cheesecake so much easier. It also ensures the crust and sides remain beautifully intact for that perfect presentation.

Can I use a store-bought cheesecake filling instead of making it from scratch?

You could, but the homemade filling is what makes this Biscoff Cheesecake extra special. It’s ultra-creamy, packs in triple-layered Biscoff flavor, and is simpler than you might think—so it’s worth the few extra minutes.

How do I know when my cheesecake has set?

A fully set cheesecake will be firm to the touch in the center and have clean edges when you remove the pan. If you tap the side, it should jiggle slightly but not slosh. For best results, always chill overnight.

Final Thoughts

Let your dessert table shine this season with a slice (or two!) of Biscoff Cheesecake. With its showstopping layers and unforgettable flavor, it’s a guaranteed crowd-pleaser for any occasion. Give it a try, share it with friends, and see how quickly it disappears—one bite and you’ll understand why it’s a true favorite!

Print