Biscoff Cheesecake Recipe

Biscoff Cheesecake 

Indulge in the rich, caramelized bliss of this no-bake Biscoff Cheesecake—a silky, creamy dessert layered over a buttery Biscoff cookie crust. Infused with the irresistible spiced flavor of cookie butter and topped with a drizzle of melted Biscoff and crushed cookies, every bite melts in your mouth. Perfect for any occasion, this elegant yet easy dessert delivers bold flavor and a luxurious texture without ever turning on the oven. It’s pure cookie butter heaven!

Total Time:

• Prep: 25 minutes

• Chill: 6 hours or overnight

• Servings: 10–12

Ingredients:

For the Crust:

• 1½ cups Biscoff cookie crumbs (about 25 cookies)

• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened

• ½ cup granulated sugar

• 1 cup Biscoff cookie butter (spread)

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream, cold

For Topping (Optional but delicious):

• ½ cup Biscoff cookie butter, melted for drizzling

• Crushed Biscoff cookies, for garnish

Instructions:

1. Make the Crust:

• Crush Biscoff cookies in a food processor or in a bag with a rolling pin until fine crumbs form.

• Mix with melted butter until fully combined.

• Press the mixture into the base of a 9-inch springform pan, pressing down firmly.

• Chill in the refrigerator while you make the filling.

2. Make the Filling:

• In a large bowl, beat softened cream cheese and sugar until smooth and creamy.

• Add the Biscoff cookie butter and vanilla extract, and mix until well combined.

• In a separate bowl, whip the cold heavy cream to stiff peaks.

• Gently fold the whipped cream into the cookie butter mixture until smooth and airy.

3. Assemble the Cheesecake:

• Spoon the filling onto the prepared crust.

• Smooth the top with a spatula and cover with plastic wrap.

• Refrigerate for at least 6 hours or overnight until set.

4. Decorate & Serve:

• Before serving, drizzle with melted Biscoff cookie butter and sprinkle crushed Biscoff cookies on top.

• Carefully release the cheesecake from the springform pan, slice, and enjoy!

Tips:

• For clean slices, run a sharp knife under hot water and wipe it between cuts.

• This cheesecake freezes well—wrap slices individually and freeze for up to 1 month.