The Ultimate No-Bake Biscoff Cheesecake: A Creamy Dream for Cookie Butter Lovers
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Prepare yourself for a dessert experience like no other with this incredibly creamy Biscoff Cheesecake. It’s not just a cheesecake; it’s a celebration of Biscoff in every single layer. From its perfectly crunchy Biscoff cookie crust to a rich, velvety Biscoff cheesecake filling, all generously crowned with even more luscious Biscoff spread, this recipe is a dream come true for anyone who adores the spiced caramel flavor of Lotus Biscoff cookies and spread. What makes this recipe even more appealing is that it’s a no-bake wonder, meaning you won’t need to turn on your oven. Plus, it’s completely gelatine-free, focusing on pure, unadulterated Biscoff flavor and a divinely smooth texture.
This Biscoff cheesecake recipe is an absolute must-make for its unforgettable taste and surprisingly simple preparation. Imagine a super smooth, intensely creamy cheesecake filling, generously coated with a glistening layer of melted cookie butter. Below this luxurious filling lies a delightful, crunchy Biscoff cookie crust, providing the perfect textural contrast and a strong foundation of flavor. This decadent dessert is truly designed for devoted Biscoff lovers, offering a rich and satisfying experience. It’s not only a treat for yourself but also a perfect dessert to prepare and share with your cherished friends and family on any special occasion, or even just to brighten an ordinary day.
The beauty of this Lotus Biscoff cheesecake lies in its straightforward assembly. You don’t need to be an experienced baker to achieve impressive results. In fact, the most challenging part of this entire recipe is undoubtedly the wait – patiently allowing it to set in the fridge until it reaches that perfect, sliceable consistency. The anticipation only makes the first bite even more rewarding!
If you’re a fan of cheesecake and eager to explore more delightful variations, be sure to try some of our other fantastic recipes. Dive into the comforting flavors of Apple Crumble Cheesecake, get a delicious caffeine kick with our Espresso Chocolate Cheesecake, or indulge in the rich, nutty sweetness of Caramel Pecan Cheesecake. Each offers a unique twist on this beloved dessert, but for now, let’s focus on the star of the show: our magnificent Biscoff creation!
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WHY THIS BISCOFF CHEESECAKE RECIPE IS A WINNER
- Effortless No-Bake Perfection: One of the biggest advantages of this Biscoff cheesecake is that it’s a truly no-bake recipe. This means you can achieve a sophisticated and utterly delicious dessert without ever needing to turn on your oven. It’s perfect for summer gatherings, holiday meals when oven space is limited, or simply when you’re looking for a quick and easy dessert solution. The straightforward process makes it ideal for beginner bakers and seasoned pros alike, allowing you to whip it up with minimal fuss. The only real test of patience is waiting for it to chill and firm up!
- Double the Biscoff Flavor: This recipe is a homage to the beloved Lotus Biscoff. We don’t just use it once; we double down on the deliciousness! Lotus Biscoff spread is integrated directly into the creamy cheesecake filling, infusing every bite with its signature spiced caramel notes. But we don’t stop there – a generous layer of melted Biscoff spread is poured over the top, creating a glossy, irresistible finish that amplifies the flavor and makes this cheesecake visually stunning. It’s a true celebration of Biscoff from crust to topping.
- A Decadent Showstopper Dessert: This Biscoff cheesecake is more than just a dessert; it’s a culinary masterpiece that demands attention. Its rich flavor, luxurious texture, and beautiful presentation make it an undeniable showstopper at any gathering. Whether you’re hosting a dinner party, celebrating a birthday, or simply treating your loved ones, this cheesecake is guaranteed to impress all your friends and family, leaving them asking for the recipe. It’s sophisticated enough for special occasions, yet simple enough to enjoy as an everyday indulgence.
ESSENTIAL INGREDIENT NOTES FOR YOUR BISCOFF CHEESECAKE
Understanding the role of each ingredient is key to achieving the perfect Biscoff cheesecake. While a full list of ingredients with precise measurements can be found in the recipe card below, here are some important notes on the key components:
- Biscoff Cookies: These iconic Belgian speculoos cookies are the heart of our crust. Their distinct spiced caramel flavor provides an unparalleled base that perfectly complements the creamy filling. You’ll need to crush them into fine crumbs to create a stable and delicious foundation. They’re also fantastic for crumbling on top as a garnish, adding both flavor and texture. If Biscoff cookies are unavailable, other digestive biscuits or graham crackers could be used in a pinch, but the authentic Biscoff flavor would be missed.
- Cream Cheese: For a truly rich and super creamy cheesecake, it is absolutely crucial to use full-fat cream cheese. Low-fat or whipped varieties will not yield the same firm texture and luxurious mouthfeel. It’s also important to use it straight out of the fridge when starting to cream it. While some recipes call for room temperature cream cheese, for no-bake cheesecakes like this one, keeping it chilled helps maintain its structure during the initial mixing and contributes to a firmer final set.
- Heavy Cream: This ingredient is vital for creating the light, airy, and luscious texture of our cheesecake filling. The heavy cream needs to be whipped to very stiff peaks. This means it should hold its shape firmly when you lift the whisk, without any floppiness. However, exercise caution not to over-whip it; if you continue beyond stiff peaks, you risk turning it into butter, which will ruin the cheesecake’s texture. On medium-high speed, this process typically takes about 2-3 minutes, so keep a close eye on it.
- Biscoff Spread (Cookie Butter): The star of the show! This wonderfully smooth and intensely flavored spread is used in two key ways in this recipe. First, a generous amount is incorporated into the cheesecake filling, giving it that unmistakable Biscoff essence throughout. Second, it’s melted and poured over the top of the set cheesecake, creating a gorgeous, glossy, and extra-flavorful topping. Ensure you’re using the creamy variety of Biscoff spread for the smoothest finish, unless you prefer a crunchy topping.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE PERFECT BISCOFF CRUST
Creating the foundational Biscoff cookie crust is the first step towards your delightful cheesecake. This recipe is designed for ease, but a few essential tools will make the process even smoother: a blender or food processor for crushing cookies, and a stand mixer or electric hand mixer for the filling. The full, detailed recipe can be found in the convenient recipe card at the bottom of this page.
Before you begin, ensure you have a 22 cm (9-inch) springform pan ready. To make for easy removal and a clean presentation, line the bottom of the pan with parchment paper. You can also extend strips of parchment paper up the sides of the pan for an even cleaner release later on.
STEP 1: Prepare the Biscoff Cookie Crumbs. Take your Biscoff cookies and place them into a food processor. Pulse and blend until they transform into fine, sand-like crumbs. There should be no large chunks remaining. Next, melt your butter thoroughly. Pour the melted butter into the food processor with the cookie crumbs and pulse again until the mixture is well combined. The crumbs should now resemble wet sand and hold together when pressed.
STEP 2: Form and Chill the Crust. Transfer the buttery Biscoff cookie mixture into your prepared 22 cm springform pan. Using the bottom of a flat-bottomed glass or a measuring cup, firmly press the cookie crumbs evenly across the bottom of the pan. For a truly professional finish and to ensure the cheesecake holds its shape beautifully, also press some of the crumbs up against the sides of the pan, forming a slight edge. Make sure it’s packed very tightly and uniformly flattened. Once formed, place the entire pan into the freezer. This crucial step allows the crust to firm up quickly while you prepare the creamy cheesecake filling, preventing it from crumbling when you add the filling.
STEP-BY-STEP INSTRUCTIONS: CREATING THE CREAMY FILLING AND FINAL DECORATION
Now that your Biscoff cookie crust is chilling, it’s time to create the star of the show: the incredibly creamy Biscoff cheesecake filling. Pay close attention to these steps for a perfectly smooth and light texture, followed by the irresistible final touches.
STEP 1: Cream the Cheese and Add Flavor. In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream the cold, full-fat cream cheese on medium speed for approximately 1 minute. This initial creaming helps to smooth it out. Next, add the Biscoff spread, powdered sugar, and vanilla extract to the cream cheese mixture. Continue mixing on medium speed until the mixture is completely smooth and well combined, which usually takes about another minute. Be sure to stop and scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated. Then, mix for a few more seconds on low speed to guarantee everything is perfectly blended and lump-free.
STEP 2: Whip the Heavy Cream to Perfection. In a separate, clean, and chilled mixing bowl, attach the whisk attachment (if using a stand mixer) or use a hand mixer. Pour in the heavy cream and whisk on high speed until stiff peaks form. This means when you lift the whisk, the cream should hold its shape firmly without drooping.
TIP: This step is crucial for the cheesecake’s texture. Be extremely careful not to over-whip the heavy cream, as it can quickly turn into butter, which will result in a grainy, unappetizing filling. The ideal consistency is stiff enough that you could theoretically turn the bowl upside down without the whipped cream moving.
STEP 3: Gently Combine and Chill. With a rubber spatula, carefully and gently fold the whipped heavy cream into the cream cheese mixture. The key here is to fold, not stir vigorously, to avoid deflating the air you’ve just whipped into the cream. This gentle technique ensures your cheesecake filling remains light and airy. Continue folding until the mixture is homogenous, with no streaks of cream cheese or whipped cream visible. Once combined, retrieve your chilled Biscoff crust from the freezer. Spoon the cheesecake filling into the springform pan and, using an offset spatula or the back of a spoon, carefully spread and even out the top of the cheesecake filling. Cover the springform pan tightly with plastic cling film, making sure it doesn’t touch the surface of the cheesecake if possible. Place the cheesecake in the fridge to set for a minimum of 8-12 hours, or ideally, overnight. This long chill time is essential for the cheesecake to firm up properly and for the flavors to fully meld.
STEP 4: The Grand Finale – Topping and Serving. Once your Biscoff cheesecake has thoroughly chilled and set, carefully remove it from the springform pan and transfer it to your desired serving dish. To create the irresistible topping, gently melt the Biscoff spread in the microwave in short bursts (e.g., 20-30 seconds at a time), stirring between each, until it’s smooth and pourable. Drizzle or pour the melted Biscoff spread evenly over the top of the cheesecake. Finally, take two extra Biscoff cookies, crumble them coarsely, and sprinkle these delicious crumbs artfully around the edge of the cheesecake for added visual appeal and a delightful crunch.
Tip for Serving: To ensure clean, beautiful slices every time, have a sharp knife handy. Dip the knife in hot water and wipe it clean between each slice you cut. This prevents the cheesecake from sticking and dragging, giving you perfect portions.
EXPERT BAKING TIPS FOR CHEESECAKE SUCCESS
- Embrace a Kitchen Scale for Precision: While cup measurements are common, grams offer the most precise way to measure your ingredients, especially in baking where accuracy can make a big difference. My recipes, including this Biscoff cheesecake, are often developed using grams as the default setting for this very reason. Investing in a good kitchen scale will elevate your baking and ensure consistent, perfect results every time. It’s truly a game-changer for any serious baker.
- Ensure Ingredients are at the Right Temperature: While the cream cheese for the initial creaming is best chilled, ensuring your heavy cream is very cold is paramount for successful whipping to stiff peaks. If your heavy cream is warm, it simply won’t whip up properly. A cold bowl and whisk attachment can also help.
- Don’t Overmix the Cream Cheese: Once you’ve added the Biscoff spread, powdered sugar, and vanilla extract to the cream cheese, mix only until smooth and just combined. Overmixing at this stage can incorporate too much air, which might lead to a less dense and creamy texture in your no-bake cheesecake.
- Patience is a Virtue (Especially for Chilling!): We can’t stress this enough – the long chilling time is not just a suggestion, it’s a critical step. An adequately chilled cheesecake will have the perfect firm texture, hold its shape beautifully when sliced, and allow the complex Biscoff flavors to fully develop and shine. Rushing this step will result in a soft, potentially runny cheesecake that won’t hold up.
- Quality Ingredients Matter: Since this cheesecake has relatively few ingredients, the quality of each really stands out. Use high-quality full-fat cream cheese and fresh heavy cream for the best possible flavor and texture. And, of course, authentic Lotus Biscoff cookies and spread are non-negotiable for that signature taste!
FREQUENTLY ASKED QUESTIONS ABOUT BISCOFF CHEESECAKE
You’ll know your heavy cream is perfectly whipped to stiff peaks when it holds its shape firmly. A good test is to lift the whisk; the peaks should stand straight up without flopping over. Even more confidently, you should be able to carefully turn the bowl upside down (briefly!) without the whipped cream sliding or falling out. Be cautious not to go beyond this point, as it can quickly become grainy and eventually turn into butter.
Absolutely! In fact, making this Biscoff cheesecake a day ahead is highly recommended. Not only does it allow sufficient time for the cheesecake to set beautifully, but it also gives the flavors ample opportunity to deepen and meld, resulting in an even more delicious dessert. Once fully set, covered by cling film or stored in an airtight container, it can be kept in the fridge for up to 5 days, making it an excellent make-ahead option for parties or meal prepping.
Yes, this Biscoff cheesecake freezes very well! To freeze, ensure the cheesecake is fully chilled and set. Place it uncovered in the freezer for about an hour until firm. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. You can freeze the whole cheesecake or individual slices. It will keep well in the freezer for up to 1-2 months. To thaw, simply transfer it to the refrigerator overnight (for a whole cheesecake) or for a few hours (for slices) until softened. This makes it perfect for enjoying a slice whenever a craving strikes!
If your cheesecake filling seems too soft, it’s usually due to insufficient chilling time or not whipping the heavy cream to stiff enough peaks. Ensure you allow the cheesecake to chill for the full 8-12 hours, or even overnight, in the coldest part of your refrigerator. If it’s still too soft after adequate chilling, it might indicate the heavy cream wasn’t whipped correctly. Unfortunately, at that stage, it’s hard to rectify without starting over, but a longer chill can sometimes help firm it up slightly. Always ensure your heavy cream is very cold when whipping.
STORAGE BEST PRACTICES FOR YOUR BISCOFF CHEESECAKE
Proper storage is essential to keep your Biscoff Cheesecake tasting fresh and maintaining its perfect creamy texture. After the initial chilling period, ensure any leftover cheesecake is stored correctly. You can keep the Biscoff Cheesecake wrapped tightly with plastic wrap to prevent it from absorbing any odors from the fridge, or place it in an airtight container. Store it in the refrigerator. When stored properly, this delightful dessert will remain fresh and delicious for up to 5 days. This makes it a fantastic make-ahead option for entertaining, allowing you to prepare it in advance and simply enjoy it when your guests arrive.
Other Cheesecake Recipes To Try
If you’ve fallen in love with the ease and deliciousness of this no-bake Biscoff cheesecake, you’re in for a treat! The world of cheesecakes is vast and varied, offering endless possibilities for creamy indulgence. From comforting classics to inventive flavor combinations, there’s always a new cheesecake adventure waiting. Here are some more irresistible cheesecake recipes from our collection that we highly recommend you explore:
- Creamy Cinnamon Cheesecake
- Pumpkin Cheesecake with Maple Whipped Cream
- Chocolate Cheesecake
- 25 Best Summer Dessert Ideas
We hope you absolutely adore this Biscoff Cheesecake recipe as much as we do! If you loved making and devouring this dessert, please make sure to leave a STAR REVIEW in the recipe card below. Your feedback helps us and other home bakers discover wonderful new recipes. Don’t forget to share your amazing creations with us on Instagram – make sure to tag me @juliemarieeats so we can see your beautiful cheesecakes! For more delicious inspiration and baking ideas, you can also follow me on Pinterest. Happy baking!
Biscoff Cheesecake
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Equipment
- 22 cm/ 9 in spring pan
- Food Processor (for crushing cookies)
- Stand Mixer or Electric Hand Mixer (for mixing filling)
- Rubber Spatula
- Offset Spatula (optional, for smoothing top)
Ingredients
COOKIE CRUST
- 250 g Biscoff cookies blended into fine crumbs
- 75 g unsalted butter melted
CHEESECAKE FILLING
- 400 g full-fat cream cheese chilled
- 110 g Biscoff spread
- 100 g powdered sugar (confectioners’ sugar)
- 1 teaspoon pure vanilla extract
- 240 g heavy cream (cold)
TOPPING
- 150 g Biscoff spread (for pouring over)
- 2 Biscoff cookies crumbled, for decoration
Instructions
PREPARING THE BISCOFF COOKIE CRUST
- In a food processor, blend the Biscoff cookies until they reach a fine, sand-like texture with no large pieces. Melt the butter completely, then add the melted butter to the food processor. Blend again with the crushed cookies until the mixture is thoroughly combined and resembles wet sand.250 g Biscoff cookies, 75 g butter
- Prepare a 22 cm (9-inch) springform cake pan by lining both the bottom and sides with parchment paper for easy removal. Transfer the cookie crumbs into the prepared pan. Using the bottom of a glass or a measuring cup, firmly press the cookie crust down into the bottom of the pan. For added stability, also press some crumbs up against the sides of the pan to form an edge, ensuring it’s well-packed and flattened. Place the pan in the freezer to chill while you prepare the cheesecake filling.
MAKING THE CREAMY CHEESECAKE FILLING
- In a large mixing bowl, using a hand mixer or a stand mixer with the paddle attachment, cream the cold, full-fat cream cheese on medium speed for about 1 minute until it starts to smooth out.400 g cream cheese
- Next, add the Biscoff spread, powdered sugar, and vanilla extract to the bowl. Mix on medium speed for about 1 minute until the mixture is completely smooth and all ingredients are thoroughly combined. Scrape down the sides of the bowl with a spatula to ensure no unmixed ingredients remain, then mix on low speed for a few more seconds.110 g Biscoff spread, 100 g powdered sugar, 1 teaspoon vanilla extract
- In a separate, chilled bowl, use a whisk attachment or a hand mixer to whisk the cold heavy cream until it forms stiff peaks. Be careful not to over-whip it into butter. The cream should be firm enough that you could turn the bowl upside down without it moving.240 g heavy cream
- Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Be very careful to maintain the airiness of the whipped cream, ensuring not to deflate it. Continue folding until the mixture is homogenous and no streaks remain. Retrieve the springform pan with the crust from the freezer and pour the cheesecake filling into it. Use an offset spatula or the back of a spoon to gently spread and even out the top of the cheesecake. Cover the springform pan tightly with plastic cling film and place it in the fridge for a minimum of 8-12 hours, or ideally, overnight, to set completely.
ADDING THE BISCOFF TOPPING AND DECORATIONS
- Once the cheesecake is thoroughly chilled and set, carefully remove it from the springform pan and transfer it to a serving dish. Melt the Biscoff spread in the microwave in 20-30 second intervals, stirring between each, until it’s smooth and pourable. Pour the melted Biscoff spread evenly over the top of the cheesecake. Finally, crumble the two remaining Biscoff cookies and sprinkle them decoratively around the edge of the cheesecake. Serve chilled for the best experience.150 g Biscoff spread, 2 biscoff cookies