Biscoff Cheesecake
A buttery Biscoff crumb crust, silky spiced cream-cheese filling and a glossy Biscoff drizzle — no oven required.
In a nutshell: This authentic american biscoff cheesecake comes together in just 6 hrs 25 mins using simple whole ingredients. The chef's secret: cold cream cheese leaves lumps that no amount of beating fully removes in a no-bake. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Biscoff cheesecake: a no-bake spiced-cookie cheesecake with a buttery Biscoff crust and glossy cookie-butter drizzle. A viral dessert favourite.
Key Equipment
- 9-inch springform pan
- Food processor or zip-top bag
- Electric mixer
- Rubber spatula
Chef's Pro-Tips
- Use room-temperature cream cheese: cold cream cheese leaves lumps that no amount of beating fully removes in a no-bake filling.
- Press the crust hard with the base of a glass: a loosely pressed crust crumbles on slicing, while a firm one cuts cleanly.
- Chill overnight if you can: 6 hours sets it, but an overnight chill gives the cleanest slices and the deepest spiced flavour.
Ingredients
10
servings
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2 cups Biscoff cookie crumbs, about 28 cookies, finely crushed
-
6 tbsp butter, melted
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24 oz cream cheese, full-fat, room temperature
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1 cup powdered sugar
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¾ cup Biscoff cookie butter, smooth, divided
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1 ½ cups heavy cream, cold
-
1 tsp vanilla extract
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¼ tsp kosher salt
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4 Biscoff cookies, crushed, for topping
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Step-by-Step Instructions
Make the Crust
Stir the cookie crumbs with the melted butter until the mixture holds together when pressed. Press firmly into the base and slightly up the sides of a lined 9-inch springform pan. Chill for 20 minutes.
Beat the Filling
Beat the cream cheese, powdered sugar, half a cup of cookie butter, vanilla and salt until completely smooth, scraping the bowl twice — no lumps should remain.
Whip and Fold
In a separate bowl, whip the cold cream to stiff peaks. Fold it gently into the cream-cheese mixture in two additions, keeping as much air as possible.
Chill Until Set
Spoon the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, until firmly set.
Drizzle and Serve
Warm the remaining cookie butter for 15-20 seconds until pourable and drizzle over the chilled cheesecake. Scatter with crushed cookies, slice with a hot, dry knife and serve cold.
Chef Clara's Kitchen Picks
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
This recipe is written as a no-bake cheesecake. A baked version needs eggs and a different ratio, so follow a baked cheesecake method rather than baking this filling.
Yes — crunchy spread works in the filling and as a drizzle, adding little cookie bits throughout. Smooth spread gives the glossiest drizzle.
Covered in the fridge for up to 5 days. It also freezes well for up to 1 month — thaw overnight in the fridge before serving.
Usually under-whipped cream or too short a chill. Whip the cream to stiff peaks, fold gently, and give it a full overnight chill.
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