This biscoff cheesecake is ultra creamy, has a biscoff cookie crust, packed with biscoff cookie butter, and has a hidden layer of biscoff spread and cookies in the middle. It’s a cookie butter cheesecake dream! It’s a no-bake cheesecake that’s easy to make and comes together so fast. With very few ingredients.
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🎂 Why you'll LOVE this recipe
- Creamy: The cheesecake is ultra creamy, smooth, with a crunchy biscoff crust.
- Cookie butter spread: There’s biscoff spread inside the filling, layered into the middle, and on top.
- Biscoff cookies: There are biscoff cookies in the base, middle layer, and on top.
- Easy: It’s a no bake cheesecake and has minimal ingredients so it’s extra easy to make.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Biscoff cookies: You can also use speculoos cookies instead if you can't find biscoff.
- Biscoff spread: You'll need about 1.5 jars of biscoff spread.
- Cream cheese: Use full fat, brick style cream cheese for best results. Low fat cream cheese has too much water and won't let the cheesecake set properly.
- Heavy whipping cream: Use a whipping cream that's at least 35% milk fat to ensure that it whips up properly.
Make these biscoff stuffed cookies or this biscoff cake out of any leftover biscoff!
👩🍳 How to make biscoff cheesecake
Step 1: Line the bottom of an 8” or 9” springform round baking pan with parchment paper. This will help slide the cheesecake onto a serving plate.
Crush biscoff cookies in a food processor or in a zippered bag with a rolling pin. Make sure it’s crushed very finely. Add melted butter, salt, and stir.
Step 2: Pour crust mixture into the springform pan and spread it out to make it even. Press down with the bottom of a glass tightly.
Step 3: Whip cream to stiff peaks and set aside in the fridge for later. Use a chilled bowl and whisk for best results.
Beat the cream cheese until smooth. Add powdered sugar and beat again until creamy.
Step 4: Scrape down the bowl and beat again. Add cookie butter and beat until smooth.
Step 5: Fold the chilled whipped cream in two additions into the cheesecake mixture. Fold gently with a spatula to not deflate the filling.
Step 6: Add half of the cheesecake filling on top of the crust and spread smooth.
Sprinkle crushed biscoff cookies on top of the filling. Melt ¼ cup of biscoff spread in the microwave (10 second intervals, stirring between each). Drizzle spread on top of crushed biscoff.
Step 7: Top with remaining cheesecake filling and spread the top smooth. Chill for at least 8 hours or overnight.
Step 8: Run a knife or thin spatula along the edge of the cheesecake to help release it. Take the ring off and slide the cheesecake onto a serving plate with the help of a spatula and/or knife.
Melt biscoff spread in the microwave (10 second intervals, stirring between each). Pour on top of cheesecake and spread to the edges. Slice and serve!
✔️ Expert no bake cheesecake tips
- Use softened cream cheese: Have the cream cheese very soft so that it blends much easier and smoother.
- Whip the cream to medium stiff peaks. Gently fold it in two additions to prevent it from deflating. The whipped cream helps the cheesecake set to the perfect creamy, smooth texture.
- Chill the cheesecake. Make sure the cheesecake has enough time to chill to set. This will develop the cheesecake flavor and help it firm up enough to slice.
🥄 Make ahead and storage
Since it needs to chill overnight, it's the perfect make ahead cheesecake.
Keep cheesecake in the refrigerator for up to 4 days (covered) or in an airtight container/bag in the freezer for up to 2 months. Use a cake carrier to store the cheesecake in the refrigerator. This prevents the top from getting damaged and keeps it sealed pretty well.
❔ Biscoff VS Speculoos
Biscoff and speculoos have very similar flavor profiles and can work interchangeably. I do prefer biscoff, it has a brighter golden hue and tastes more caramelized than speculoos. You can find both of them as cookie butter spreads to make this recipe! Check in your local grocery store or online.
✔️ What makes this the easiest cheesecake
This is the easiest, fanciest cheesecake you’re ever going to make! The cookie butter spread throughout the middle and top really elevate it.
The cheesecake filling consists of just cream cheese, powdered sugar, biscoff spread, and whipped cream. Simple ingredients and it helps it come together really quick.
The hardest part will be whipping the cream which is so easy to do! I prefer whipped cream over whipped spread because it tastes 100 times better and gives the cheesecake a perfect, fluffy texture. You can whip the cream by hand, just make sure that your bowl and wire whisk are chilled to help it whip up faster.
It’s a no bake cheesecake so you don’t have to worry about baking it which makes it that much easier! No water baths needed.
You'd love this funfetti cheesecake and this lemon curd cheesecake. They're both no bake and so easy to make!
📖 Recipe FAQs
Pour hot water into a bowl and place jar with biscoff spread inside. Stir occasionally and it will melt within a few minutes. This is actually my go to method for melting biscoff spread.
I use smooth biscoff to get the beautiful shiny finish on top. The cheesecake has plenty of crushed biscoff cookies inside and on top for crunch.
Make sure to crush the cookies really finely. I had a couple of larger chunks in mine and it didn't hold its shape as well as if the pieces were more fine. Still delicious though!
Yes! Make sure the cream cheese is very soft so it blends easier. Chill the bowl and whisk for whipping the cream in the freezer for a few minutes to help it whip up faster. All you really need is a regular wire whisk and a little bit of patience.
🍪 More related recipes
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📖 Recipe
Biscoff Cheesecake
Equipment
- electric mixer (optional)
Ingredients
Crust
- 13 oz biscoff cookies 375g, about 1.5 packs
- 5 tablespoons unsalted butter melted
- ¼ teaspoon sea salt
Cheesecake filling
- 1 ¼ cup heavy whipping cream cold
- 24 oz cream cheese softened
- ⅛ teaspoon sea salt
- 2 cups powdered sugar sifted
- 1 cup biscoff spread
- ¼ cup biscoff spread melted
- 6 biscoff cookies crumbled
Assembly
- ¾ cup biscoff spread melted
- 8 cookies crumbled
Instructions
Crust
- Line the bottom of an 8” or 9” springform round baking pan with parchment paper. Optional, but it will help slide the cheesecake onto a serving plate.
- Crush biscoff cookies in a food processor or in a zippered bag with a rolling pin. Make sure it’s crushed finely. Add melted butter, salt, and stir.13 oz biscoff cookies, 5 tablespoons unsalted butter, ¼ teaspoon sea salt
- Pour crust mixture into the springform pan and spread it out to make it even. Press down with the bottom of a glass tightly.
Cheesecake Filling
- Beat whipping cream to stiff peaks and set aside in the fridge for later.1 ¼ cup heavy whipping cream
- Beat the cream cheese until smooth. Add salt, powdered sugar and beat again until creamy. Scrape down the bowl and beat again. Add cookie butter and beat until smooth.24 oz cream cheese, 2 cups powdered sugar, 1 cup biscoff spread, ⅛ teaspoon sea salt
- Fold the chilled whipped cream in two additions into the cheesecake mixture. Fold gently with a spatula to not deflate the filling. Add half of the cheesecake filling on top of the crust and spread smooth.
- Sprinkle crushed biscoff cookies on top of cheesecake filling. Melt ¼ cup of biscoff spread in the microwave (10 second intervals, stirring between each). Drizzle spread on top of crushed biscoff.¼ cup biscoff spread, 6 biscoff cookies
- Top with remaining cheesecake filling and spread the top smooth. Chill for at least 8 hours or overnight.
Assembly
- Run a knife or thin spatula along the edge of the cheesecake to help release it. Take the ring off and slide the cheesecake onto a serving plate with the help of a spatula and/or knife.¾ cup biscoff spread, 8 cookies
- Melt biscoff spread in the microwave (10 second intervals, stirring between each). Pour on top of cheesecake and spread to the edges. Slice and serve!
Video
Notes
- Use softened cream cheese
- Whip the cream to medium stiff peaks for a properly thick and set cheesecake
- Chill the cheesecake for the flavor and texture to develop
Martha
Thanks for a great recipe, I made it for a birthday and everyone loved it. I picked this recipe because the middle layer of cookies looked awesome and that was my favourite part! The fluffy texture of the cream cheese works so well with the cookies. The only change I made was reducing the powdered sugar (from 240g to 150g) because I prefer my cheesecakes on the tangy side, and it worked out great.
Carol
Everyone who tasted this was blown away! Loved it!
Monika
Hey, I was wondering if I could use this cheesecake mixture to layer my vanilla cake? Would it hold the shape?
Mary
Hi, you can definitely try but I'm not sure that it will. It definitely isn't as stiff and stable as frosting is. You can check out my biscoff cake recipe which has biscoff cream cheese frosting: https://flouringkitchen.com/biscoff-cake/
Matthew
This recipe is amazing! Super easy to make and it tastes so good. I honestly don't know how to describe the texture, out of all the cheesecakes I've made, this one definitely stands out. I'll most certainly make this again. My whole family loved it! Thank you for this amazing recipe Mary!
Mary
I'm so happy you all loved it, thank you so much! 😀