Biscoff Cheesecake is a rich and creamy dessert that combines the caramelized spiced flavors of Biscoff cookies with a luscious cheesecake filling. With a crunchy Biscoff crust, a velvety smooth cheesecake layer, and a generous topping of melted Biscoff spread, this indulgent treat is perfect for any occasion.

Why You’ll Love This Recipe

• Rich and Creamy Texture – The cheesecake filling is smooth and velvety, complementing the crunchy Biscoff crust.
• Full of Biscoff Flavor – With Biscoff cookies in the crust, filling, and topping, every bite is packed with warm spiced notes.
• No-Bake Option Available – This recipe can be made as a baked or no-bake cheesecake, making it versatile and convenient.
• Perfect for Any Occasion – Whether for birthdays, holidays, or special gatherings, this cheesecake is always a crowd-pleaser.
• Easy to Make – Simple ingredients and step-by-step instructions make this recipe accessible to all skill levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Biscoff cookies (for the crust)
• Unsalted butter (melted)
• Cream cheese (room temperature)
• Granulated sugar
• Vanilla extract
• Heavy cream
• Biscoff spread
• Eggs (if making the baked version)
• Powdered sugar (optional, for added sweetness)

Directions

1. Prepare the Crust – Crush the Biscoff cookies into fine crumbs and mix them with melted butter. Press the mixture into the bottom of a springform pan and refrigerate for at least 30 minutes.
2. Make the Filling – Beat the cream cheese, granulated sugar, and vanilla extract until smooth. If making a no-bake version, fold in whipped heavy cream. For a baked version, mix in eggs one at a time.
3. Incorporate Biscoff Spread – Warm the Biscoff spread slightly and mix it into the cheesecake filling for an even flavor distribution.
4. Assemble the Cheesecake – Pour the filling over the prepared crust and smooth the top.
5. Baking Option – If baking, preheat the oven to 325°F (163°C) and bake for about 50 minutes or until set. Allow to cool completely before refrigerating.
6. No-Bake Option – If making a no-bake cheesecake, refrigerate for at least 6 hours or overnight until firm.
7. Add the Topping – Melt additional Biscoff spread and drizzle over the top. Garnish with crushed Biscoff cookies if desired.
8. Serve – Slice and enjoy chilled.

Servings and Timing

• Servings: 10-12 slices
• Preparation Time: 20 minutes
• Cooking Time: 50 minutes (if baked)
• Chilling Time: At least 6 hours

Variations

• No-Bake Biscoff Cheesecake – Skip the eggs and baking, and instead, refrigerate until set.
• Chocolate Biscoff Cheesecake – Add melted chocolate to the cheesecake filling for a rich twist.
• Mini Biscoff Cheesecakes – Make individual servings in a muffin tin with cupcake liners.
• Biscoff Swirl Cheesecake – Swirl melted Biscoff spread into the cheesecake batter before setting.
• Vegan Biscoff Cheesecake – Use dairy-free cream cheese and coconut cream as substitutes.

Storage/Reheating

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Cheesecake is best served chilled, so reheating is not necessary. However, if you prefer a slightly softer texture, let it sit at room temperature for 10–15 minutes before serving.

FAQs

How do I prevent my cheesecake from cracking?

Use a water bath when baking and avoid overmixing the batter to minimize cracks.

Can I make this cheesecake ahead of time?

Yes, Biscoff cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve.

What can I use instead of Biscoff cookies?

Graham crackers or digestive biscuits can be used as an alternative, though the flavor will be different.

Can I make this cheesecake without a springform pan?

Yes, you can use a regular pie dish, but slicing and removing pieces may be more challenging.

How long does it take for the cheesecake to set?

For a no-bake version, it needs at least 6 hours in the refrigerator; overnight is best.

Can I use low-fat cream cheese?

Yes, but the cheesecake may not be as rich and creamy as when using full-fat cream cheese.

Can I add whipped cream on top?

Yes, topping with whipped cream and crushed Biscoff cookies enhances the presentation and flavor.

Is Biscoff cheesecake overly sweet?

Biscoff spread is naturally sweet, but the tanginess of cream cheese balances it well. Reduce sugar if you prefer a less sweet dessert.

Can I add gelatin to the no-bake version?

Yes, dissolving gelatin in warm water and mixing it into the filling helps with stability.

What drinks pair well with Biscoff cheesecake?

Coffee, chai tea, or a glass of milk complement the spiced caramel flavors beautifully.

Conclusion

Biscoff Cheesecake is an irresistible dessert with a perfect balance of creamy, crunchy, and spiced flavors. Whether baked or no-bake, it is easy to prepare and guaranteed to impress. With its rich taste and stunning presentation, this cheesecake is an excellent choice for any occasion. Try it today and enjoy the indulgent flavors of Biscoff in every bite!

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours
• Yield: 8 servings 1x
• Category: Dessert

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Description

his Biscoff Cheesecake is ultra-creamy, packed with the caramelized flavor of Biscoff cookies, and topped with a luscious cookie butter drizzle.

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 2 cups Biscoff cookie crumbs
• 1/4 cup melted butter

For the Cheesecake:

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup Biscoff spread
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For Topping:

• 1/4 cup Biscoff spread, melted

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Instructions

• Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
• Mix cookie crumbs and butter, pressing into the pan. Bake for 10 minutes.
• Beat cream cheese, sugar, and Biscoff spread until smooth. Add eggs, vanilla, and sour cream.
• Pour over the crust and bake for 45 minutes. Cool completely.
• Drizzle melted Biscoff spread on top before serving.

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Notes

• Chill overnight for the best texture.
• Add crushed Biscoff cookies on top for extra crunch.