Biscoff Cheesecake

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.

Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

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. 

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! 

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. 

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.

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. 

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.

• 

• 

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.

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. 

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

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!

FAQ

Check out these other recipes:

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.