Why you’ll love this Biscoff Cheesecake recipe
No-Bake & Fuss-Free
Skip the oven as this cheesecake sets beautifully in the fridge; making it ideal for beginners or summer bakes.
Full-On Biscoff Flavour
Biscoff biscuits in the base, Biscoff spread in the filling and more on top. Every layer is packed with that signature spiced caramel taste.
Velvety Smooth Texture
The cream cheese and whipped cream filling is light, creamy and perfectly balanced by the crunchy biscuit base.
Looks as Good as it Tastes
With piped cheesecake topping and biscuit garnish, it’s an elegant dessert that’s party-ready.
Make-Ahead Friendly
Th is perfect for prepping the night before as this cheesecake sets overnight and keeps beautifully in the fridge.
Top tips when making Biscoff Cheesecake
Use Full-Fat Cream Cheese
This ensures the filling sets firmly and has a rich and creamy texture.
Whip Cream Separately to Soft Peaks
This gives the cheesecake structure and a light and airy consistency.
Line the Tin with Parchment
Makes removing the cheesecake much easier and keeps the base intact.
Let It Set Overnight
For clean slices and the best flavour, chill for at least 6 hours or if you have time, overnight is ideal.
Warm Biscoff Gently for Drizzling
Microwave the Biscoff spread just until pourable but don’t overheat or it can become grainy.
Ingredients
Biscoff Base
- 250g Biscoff biscuits (crushed)
- 100g unsalted butter (melted)
Cheesecake Filling
- 500g cream cheese
- 100g icing sugar
- 1 tsp vanilla extract
- 250ml double cream
- 150g Biscoff spread
Topping
- 2–3 tbsp Biscoff spread (melted)
- Crushed Biscoff biscuits or whole biscuits for garnish
- Reserved Cheesecake filling
Instructions
1. Make the Base
- Mix the crushed Biscoff biscuits with melted butter until well combined.
- Press firmly into the base of an 8-inch springform tin lined with parchment paper.
- Smooth with the back of a spoon and set aside while you make the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the double cream to soft peaks. Then add in the cream cheese, icing sugar, Biscoff spread and vanilla extract and beat until smooth.
- Spoon the filling over the chilled base and smooth the top, reserving some of the filling to decorate the top.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
3. Decorate
- Gently warm Biscoff spread in the microwave for 10–15 seconds until pourable.
- Drizzle or spread over the cheesecake and pipe on the cheesecake filling around the edges.
- Garnish with crushed or whole Biscoff biscuits and hill again for 30 minutes to set the topping.
Storage tips
Fridge: Store covered in the fridge for up to 4 days.
Freezer: You can freeze the undecorated cheesecake for up to 1 month. Thaw overnight in the fridge before adding toppings.
Serving Tip: Slice with a warm knife for cleaner, smoother cuts.
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Biscoff Cheesecake
Ingredients
Method
- Mix the crushed Biscoff biscuits with melted butter until well combined.
- Press firmly into the base of an 8-inch springform tin lined with parchment paper.
- Smooth with the back of a spoon and set aside while you make the filling.
- In a large bowl, beat the double cream to soft peaks. Then add in the cream cheese, icing sugar, Biscoff spread and vanilla extract and beat until smooth.
- Spoon the filling over the chilled base and smooth the top, reserving some of the filling to decorate the top.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Gently warm Biscoff spread in the microwave for 10–15 seconds until pourable.
- Drizzle or spread over the cheesecake and pipe on the cheesecake filling around the edges.
- Garnish with crushed or whole Biscoff biscuits and hill again for 30 minutes to set the topping.
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