This creamy, luscious Biscoff cheesecake is a dessert lover’s dream! With its rich Biscoff cookie crust, velvety cheesecake filling infused with Biscoff spread, and a smooth topping of more Biscoff goodness, this indulgent treat is perfect for special occasions or a sweet ending to any meal.
Why Youโll Love This Recipe
- Combines the irresistible flavor of Biscoff cookies and creamy cheesecake.
- Easy to prepare with a no-bake option for summer days.
- Perfect balance of sweetness and spice.
- A stunning centerpiece dessert that will impress your guests.
- Ideal for make-ahead preparation, saving you time on the big day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Biscoff cookies (for crust)
- Unsalted butter (for crust)
- Cream cheese (softened)
- Granulated sugar
- Vanilla extract
- Biscoff spread
- Heavy cream (whipped)
- Optional toppings: Crushed Biscoff cookies, melted Biscoff spread
Directions
- Prepare the crust:ย Crush Biscoff cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of a springform pan to form an even crust. Refrigerate to set.
- Make the filling:ย Beat softened cream cheese and sugar until smooth. Add vanilla extract and Biscoff spread, blending until well combined. Fold in whipped heavy cream gently to maintain the airy texture.
- Assemble the cheesecake:ย Pour the cheesecake filling over the crust, smoothing the top with a spatula. Refrigerate for at least 6 hours or overnight to allow the cheesecake to set.
- Add toppings:ย Once set, drizzle melted Biscoff spread on top and sprinkle with crushed Biscoff cookies.
- Serve:ย Slice and enjoy your decadent Biscoff cheesecake!
Servings and Timing
- Servings:ย 12
- Prep Time:ย 20 minutes
- Chill Time:ย 6 hours or overnight
Variations
- Mini Cheesecakes:ย Use a muffin tin lined with cupcake liners to create individual portions.
- Chocolate Twist:ย Add a layer of melted chocolate on the crust or as a drizzle on top.
- No-Bake Option:ย Skip baking the crust; refrigerate instead.
- Gluten-Free Version:ย Use gluten-free Biscoff-style cookies for the crust.
- Nutty Addition:ย Sprinkle chopped nuts like pecans or almonds on top for added texture.
Storage/Reheating
- Storage:ย Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing:ย Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating:ย Cheesecake is best served chilled, so reheating is not necessary.
FAQs
1. What is Biscoff spread made of?
Biscoff spread is made from Biscoff cookies, sugar, and vegetable oils, creating a smooth, spiced cookie butter.
2. Can I make this cheesecake without a springform pan?
Yes, you can use a deep dish pie pan, but serving slices may be less tidy.
3. How do I know when the cheesecake is set?
The cheesecake is set when it is firm to the touch and no longer jiggly in the center.
4. Can I substitute Biscoff cookies for the crust?
Yes, graham crackers or digestive biscuits can work, but youโll lose some of the signature Biscoff flavor.
5. Is Biscoff cheesecake suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
6. Can I use light cream cheese?
You can, but it may result in a less rich and creamy texture.
7. How can I prevent lumps in the filling?
Ensure the cream cheese is fully softened before mixing. Beat it well with sugar for a smooth consistency.
8. Can I make this cheesecake ahead of time?
Absolutely! Itโs best when made a day in advance to allow flavors to meld.
9. What can I use as a topping instead of crushed cookies?
Try whipped cream, caramel drizzle, or chocolate shavings for variety.
10. Why does my cheesecake crack?
Cracking typically occurs in baked cheesecakes due to overmixing or overbaking. This no-bake version avoids that issue.
Conclusion
This Biscoff cheesecake is a decadent dessert that’s easy to make and utterly delightful to eat. Whether youโre serving it for a family gathering, holiday party, or just to satisfy your sweet tooth, itโs sure to be a hit. With its rich flavor and creamy texture, itโs a treat youโll want to make again and again.
Print
Biscoff Cheesecake
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American-inspired
- Diet: Vegetarian
Description
This Biscoff Cheesecake features a buttery Biscoff cookie crust, a creamy Biscoff-infused filling, and a smooth Biscoff spread topping. It’s a no-bake dessert that’s perfect for any occasion.
Ingredients
For the crust:
- 2 cups (about 32) Biscoff cookies, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 ounces (3 packages) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup Biscoff cookie spread
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the topping:
- 1/2 cup Biscoff cookie spread, melted
- Crushed Biscoff cookies, for garnish
Instructions
- Prepare the crust:
- In a medium bowl, combine the crushed Biscoff cookies and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Refrigerate the crust while preparing the filling.
- Make the filling:
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the Biscoff cookie spread and vanilla extract; continue beating until fully combined.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated and smooth.
- Assemble the cheesecake:
- Pour the filling over the prepared crust, spreading it evenly with a spatula.
- Smooth the top and refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to set properly.
- Add the topping:
- Once the cheesecake is set, melt the Biscoff cookie spread in the microwave for about 20-30 seconds until it reaches a pourable consistency.
- Pour the melted Biscoff spread over the top of the cheesecake, spreading it evenly.
- Garnish with crushed Biscoff cookies around the edges.
- Return the cheesecake to the refrigerator for an additional 30 minutes to set the topping.
- Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled.
- Store any leftovers in the refrigerator for up to 5 days.
Notes
- Ensure the cream cheese is fully softened to room temperature to achieve a smooth filling.
- Whipping the heavy cream to stiff peaks is crucial for the filling’s structure; ensure the cream is cold before whipping.
- For clean slices, use a sharp knife dipped in hot water and wiped dry before each cut.
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