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    Flouring Kitchen » Cheesecakes

    Biscoff Cheesecake

    Published: Feb 24, 2022 · Modified: Mar 14, 2022 by Mary · This post may contain affiliate links · 6 Comments

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    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.

    biscoff cheesecake slices on cake plate

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    Why you will 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. 
    slice of biscoff cheesecake with spoon

    Tips for success

    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. 

    Make sure the cheesecake has enough time to chill to set. This will develop the cheesecake flavour and help it firm up enough to slice. 

    Biscoff VS Speculoos

    Biscoff and speculoos have very similar flavour 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 in cookie and spread form to make this recipe! 

    cookie butter drip on top of biscoff cheesecake

    What makes this so easy to make

    This is the easiest, fanciest cheesecake you’re ever going to make! The biscoff spread throughout the middle and top really elevate it. It’s just melted biscoff spread.

    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. 

    Slice of biscoff cheesecake with cookie butter on top

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    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.

    Step by step

    Step 1 - 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.

    Step 2 - 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.

    making biscoff crust

    Step 3 - Pour crust mixture into the springform pan and spread it out to make it even. Press down with the bottom of a glass tightly. 

    packing in biscoff cookie crust

    Step 4 - Whip cream to stiff peaks and set aside in the fridge for later. Use a chilled bowl and whisk for best results.

    Step 5 - Beat the cream cheese until smooth. Add powdered sugar and beat again until creamy. Scrape down the bowl and beat again. Add cookie butter and beat until smooth.

    • creaming cream cheese and sugar
    • cheesecake filling with biscoff added

    Step 6 - 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.

    folding in whipped cream

    Step 7 - 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. 

    drizzling biscoff into middle layer of cheesecake

    Step 8 - Top with remaining cheesecake filling and spread the top smooth. Chill for at least 8 hours or overnight. 

    ready to set in fridge

    Step 9 - 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.

    Step 10 - 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!

    pouring melted biscoff drip

    FAQ

    How do I melt biscoff spread without a microwave?

    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.

    Should I use smooth or chunky 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.

    Why is my crust crumbly?

    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!

    Can I make this without an electric mixer?

    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.

    Check out these other recipes:

    • Biscoff Cake
    • Red Velvet Oreo Cheesecake
    • Passion Fruit No Bake Cheesecake - Without Gelatin
    • Funfetti Cheesecake

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    biscoff cheesecake slices on cake plate

    Biscoff Cheesecake

    Mary
    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.
    5 from 4 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 20 mins
    Chill Time 8 hrs
    Total Time 20 mins
    Course Cheesecake, Dessert
    Cuisine American, English
    Servings 12 people

    Equipment

    • nine inch springform round baking pan
    • 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
    Makes: 9inch9 x 9inch round

    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

    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.
    Tip: use a cake carrier to store the cheesecake in the refrigerator. This prevents the top from getting damaged and keeps it sealed pretty well.
    Tried this recipe?Let us know how it was!
    « Snickerdoodle Cheesecake Bars
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    Reader Interactions

    Comments

    1. Martha

      February 23, 2023 at 9:31 am

      5 stars
      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.

      Reply
    2. Carol

      December 12, 2022 at 4:36 pm

      5 stars
      Everyone who tasted this was blown away! Loved it!

      Reply
    3. Monika

      August 22, 2022 at 8:45 am

      Hey, I was wondering if I could use this cheesecake mixture to layer my vanilla cake? Would it hold the shape?

      Reply
      • Mary

        August 22, 2022 at 8:11 pm

        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/

        Reply
    4. Matthew

      February 25, 2022 at 4:10 am

      5 stars
      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!

      Reply
      • Mary

        February 26, 2022 at 4:29 am

        I'm so happy you all loved it, thank you so much! 😀

        Reply

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