A Childhood Memory in Every Bite
There’s something undeniably comforting about the taste of Biscoff. Its rich, caramelized warmth takes me back to my childhood, where a simple cup of tea and a Biscoff biscuit felt like a moment of pure indulgence. I remember sneaking a few extra biscuits when no one was looking, savoring the slightly spiced, buttery flavor as if it were the most luxurious treat in the world.
Fast forward to today, and Biscoff has evolved from a humble coffee companion to an essential ingredient in some of the most decadent desserts. When I first discovered Biscoff spread, I knew it had the potential to create something extraordinary. That’s when the idea of a No-Bake Biscoff Cheesecake was born—a dessert that embodies both nostalgia and indulgence in every bite.
This cheesecake is an effortless masterpiece. The crunchy Biscoff biscuit base, velvety cream cheese filling, and smooth Biscoff topping come together in perfect harmony. It’s the kind of dessert that impresses at dinner parties, comforts on a quiet night in, and disappears from the fridge far too quickly.
Why This Cheesecake is So Special
1. No Oven Required
Traditional baked cheesecakes require careful temperature control and patience. With this no-bake version, you can skip the stress and still achieve a smooth, creamy texture without any baking involved.
2. The Ultimate Biscoff Experience
From the crunchy biscuit base to the rich filling and drizzled topping, this cheesecake is a full-bodied celebration of Biscoff. If you’re a fan of this caramelized delight, this dessert is your dream come true.
3. Perfect for Any Occasion
Whether it’s a birthday, a weekend treat, or a holiday gathering, this cheesecake is always a showstopper. It looks as good as it tastes, making it a guaranteed crowd-pleaser.
4. Easy to Make Ahead
Since this cheesecake needs to set in the fridge, it’s the perfect dessert to prepare a day in advance. This makes hosting stress-free, as you can focus on other details while your dessert chills to perfection.
Decadent No-Bake Biscoff Cheesecake
Indulge in this luscious no-bake cheesecake featuring the rich and spiced flavors of Biscoff, complemented by a creamy filling and a delightful biscuit base.
Ingredients
For the Biscuit Base:
- 300g Biscoff biscuits
- 150g unsalted butter, melted
For the Cheesecake Filling:
- 500g full-fat cream cheese
- 100g icing sugar
- 500ml double cream
- 300g Biscoff spread, melted
For the Topping:
- 150g Biscoff spread, melted
- Whipped cream
- Crushed Biscoff biscuits
Directions
- Prepare the Biscuit Base
- Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- In a bowl, combine the crushed biscuits with the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the base of a 23cm springform tin, ensuring an even layer.
- Chill in the refrigerator for at least 30 minutes to set.
- Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese and icing sugar together until smooth and creamy.
- In a separate bowl, whisk the double cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour in the melted Biscoff spread and fold through until the mixture is smooth and uniform in color.
- Assemble the Cheesecake
- Spoon the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.
- Cover the tin with cling film and refrigerate for at least 5 hours, or preferably overnight, to allow the cheesecake to set fully.
- Add the Topping
- Once set, remove the cheesecake from the tin and place it on a serving plate.
- Pour the melted Biscoff spread over the top, allowing it to drip down the sides for a decorative effect.
- Decorate with swirls of whipped cream and a sprinkle of crushed Biscoff biscuits.
- Serve
- Slice and serve chilled.
- Store any leftovers in the refrigerator.
Nutritional Information (per serving)
- Calories: 600
- Protein: 7g
- Carbohydrates: 50g
- Sugars: 35g
- Fat: 40g
- Saturated Fat: 25g
- Fiber: 1g
- Sodium: 300mg
Note: Nutritional values are approximate and may vary based on ingredient brands and portion sizes.
Tips for the Perfect No-Bake Cheesecake
- Use Full-Fat Cream Cheese – Full-fat cream cheese provides structure and stability. Lower-fat versions may result in a softer, less firm texture.
- Chill for At Least 5 Hours – Patience is key. Allowing the cheesecake to set properly ensures clean slices and a firm texture.
- Melt the Biscoff Spread Correctly – If the spread is too thick, warming it slightly in the microwave makes it easier to incorporate into the filling and drizzle over the top.
- Decorate Creatively – Swirls of whipped cream, crumbled biscuits, and even white chocolate curls add an extra touch of elegance.
Pairing Suggestions: What to Serve with Biscoff Cheesecake
This cheesecake is rich and indulgent, making it perfect on its own. However, if you want to enhance the experience, try serving it with:
- A Strong Espresso – The bitterness of coffee balances the sweet, caramelized flavors of Biscoff.
- Fresh Berries – Strawberries or raspberries add a refreshing contrast to the richness of the cheesecake.
- A Scoop of Vanilla Ice Cream – For those who love an extra creamy dessert experience.
Common Questions About Biscoff Cheesecake
1. Can I Use a Different Type of Biscuit for the Base?
Yes! While Biscoff biscuits provide the best flavor, you can use digestive biscuits, graham crackers, or even Oreos for a different twist.
2. How Long Does This Cheesecake Last?
Stored in an airtight container in the refrigerator, this cheesecake stays fresh for up to 4 days. If you want to extend its shelf life, you can freeze it for up to a month and thaw before serving.
3. Can I Make This Cheesecake Vegan?
Yes! Substitute the cream cheese with a plant-based alternative, use coconut cream instead of double cream, and opt for dairy-free Biscoff spread to make this recipe completely vegan.
4. My Cheesecake Filling is Too Soft. What Went Wrong?
This could be due to using low-fat cream cheese or not whipping the double cream to the right consistency. Always use full-fat ingredients and ensure the cream is beaten to soft peaks before folding it into the filling.
5. Can I Add Chocolate to This Cheesecake?
Absolutely! You can fold in melted white chocolate into the filling or drizzle dark chocolate over the top for an extra layer of decadence.
6. What’s the Best Way to Slice a No-Bake Cheesecake?
To achieve clean, smooth slices, use a sharp knife and wipe it clean between cuts. Running the knife under hot water before slicing also helps.
The Magic of No-Bake Cheesecake
One of the most beautiful things about a no-bake cheesecake is its simplicity. There’s no need for precise oven temperatures or the fear of cracks forming on the surface. Instead, you get a silky, creamy, and perfectly set dessert every time.
This Biscoff cheesecake, in particular, is comfort food at its finest. It’s nostalgic yet modern, indulgent yet incredibly easy to make. Whether you’re preparing it for a special occasion or just treating yourself, this dessert is guaranteed to satisfy.
So, the next time you’re in the mood for something sweet, skip the store-bought treats and create this homemade masterpiece. After all, the best desserts aren’t just about the flavors—they’re about the memories they create.
Conclusion: A Slice of Pure Joy
A bite of this No-Bake Biscoff Cheesecake is like a warm hug from your favorite childhood memory. It’s rich yet balanced, indulgent yet light, and—best of all—requires no baking. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is a guaranteed success.
So, go ahead and treat yourself. You deserve it.
Print
Creamy Biscoff Cheesecake with Cookie Crust
- Total Time: 5 hours 20 minutes
- Yield: 10–12 servings 1x
Description
This No-Bake Biscoff Cheesecake is a rich, creamy, and utterly indulgent dessert that’s bursting with the caramelized goodness of Biscoff. With a crunchy biscuit base, a velvety smooth cheesecake filling, and a luscious Biscoff topping, this easy-to-make treat is perfect for any occasion. No oven required—just mix, chill, and enjoy!
Ingredients
For the Biscuit Base:
- 300g Biscoff biscuits
- 150g unsalted butter, melted
For the Cheesecake Filling:
- 500g full-fat cream cheese
- 100g icing sugar
- 500ml double cream
- 300g Biscoff spread, melted
For the Topping:
- 150g Biscoff spread, melted
- Whipped cream (for decoration)
- Crushed Biscoff biscuits (for garnish)
Instructions
Prepare the Biscuit Base:
- Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crushed biscuits with the melted butter until well combined.
- Press the mixture into the base of a 23cm springform tin, ensuring an even layer.
- Chill in the refrigerator for at least 30 minutes.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and icing sugar until smooth.
- Whip the double cream separately until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour in the melted Biscoff spread and mix until smooth.
Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the chilled biscuit base.
- Smooth the top with a spatula and cover the tin with cling film.
- Refrigerate for at least 5 hours or overnight for best results.
Add the Topping & Serve:
- Once set, remove the cheesecake from the tin and place it on a serving plate.
- Drizzle melted Biscoff spread over the top and let it set.
- Decorate with whipped cream swirls and crushed Biscoff biscuits.
- Slice and serve chilled.
Notes
- For best results, use full-fat cream cheese to ensure a firm texture.
- The cheesecake needs at least 5 hours to set, but overnight chilling is ideal.
- Run a sharp knife under hot water before slicing for clean cuts.
- Store in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Chill Time: 5 hours
- Category: Dessert
- Method: No Bake
- Cuisine: European
