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–+ servings
Benjamin

Creamy Biscoff Cheesecake with Cookie Crust

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!
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Prep Time 20 minutes
Total Time 5 hours 20 minutes
Servings: 10 -12 servings
Course: Dessert
Cuisine: European
Ingredients Method Notes

Ingredients
  

For the Biscuit Base:
  • 300 g Biscoff biscuits
  • 150 g unsalted butter melted
For the Cheesecake Filling:
  • 500 g full-fat cream cheese
  • 100 g icing sugar
  • 500 ml double cream
  • 300 g Biscoff spread melted
For the Topping:
  • 150 g Biscoff spread melted
  • Whipped cream for decoration
  • Crushed Biscoff biscuits for garnish

Method
 

Prepare the Biscuit Base:
  1. Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin.
  2. Mix the crushed biscuits with the melted butter until well combined.
  3. Press the mixture into the base of a 23cm springform tin, ensuring an even layer.
  4. Chill in the refrigerator for at least 30 minutes.
Make the Cheesecake Filling:
  1. In a large bowl, beat the cream cheese and icing sugar until smooth.
  2. Whip the double cream separately until it forms soft peaks.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Pour in the melted Biscoff spread and mix until smooth.
Assemble the Cheesecake:
  1. Spread the cheesecake filling evenly over the chilled biscuit base.
  2. Smooth the top with a spatula and cover the tin with cling film.
  3. Refrigerate for at least 5 hours or overnight for best results.
Add the Topping & Serve:
  1. Once set, remove the cheesecake from the tin and place it on a serving plate.
  2. Drizzle melted Biscoff spread over the top and let it set.
  3. Decorate with whipped cream swirls and crushed Biscoff biscuits.
  4. 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.

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