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This Biscoff cheesecake is rich and creamy and needs just 6 ingredients to make! No baking is required; it’s a simple yet elegant dessert that is easily made vegan and dairy free.
For those who don’t know what Biscoff is, it is a spread made of ground-up Biscoff cookies. While it isn’t the kind of spread you’d have on your toast (unless you are my family, in which case it’s like peanut butter), it’s perfect for desserts or drizzled over ice cream.
Now, this Biscoff cheesecake may look incredibly fancy, but I promise you, it is so easy to make and needs just six ingredients!
Table of Contents
- Why this recipe works
- Ingredients needed
- How to make a Biscoff cheesecake?
- Recipe tips and variations
- Storage instructions
- Frequently Asked Questions
- More Biscoff recipes to try
- Biscoff Cheesecake (6 Ingredients) (Recipe Card)
Why this recipe works
- Pantry staple ingredients. No eggs and no dairy are needed, but you’d never tell.
- Incredible texture and flavor. The texture of the cheesecake is ultra smooth and silky, which is almost mousse-like. The taste is sweet and full of cookie butter flavor, so you won’t stop at one slice!
- No baking is required. This is the kind of dessert I make during both the warmer and cooler months.
Oh, and if you want to try some other cheesecakes we love, try an award-winning keto cheesecake or a magic vegan cheesecake.
Ingredients needed
This recipe needs just 6 ingredients to make, and if you’ve made any of my vegan recipes before, you probably have everything on hand! If not, you can find these at your local grocery store. Here is what you’ll need:
Biscoff cookie crust
- Biscoff cookies (biscuits).Also known as speculoos cookies. Crushed up Biscoff cookies to make a crust similar to a graham cracker crust.I use a food processor but you can use a ziplock bag and
- Butter OR vegan butter. Melted and unsalted. If you use vegan butter, choose ones from a block, not a spread/tub.
Filling
- Cream cheese. Always use room temperature cream cheese for cheesecakes.
- Superfine sugar. Also known as caster sugar. This is not the same as powdered sugar, so do not substitute this for it.
- Lotus Biscoff spread. A must for a Biscoff cheesecake! Use the smooth variety, not the crunchy one.
- Double cream.Also known as heavy cream or thickened cream.
- Topping. Cookie crumbs and extra melted biscoff.
How to make a Biscoff cheesecake?
I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.
Step 1- Make the crust. Start by preparing the cookie crust. In a mixing bowl, combine your crushed cookies with the melted butter and mix until combined. Transfer the cookie base into an 8-inch spring-form cake pan and refrigerate.
Step 2- Make the filling. Next, prepare the cheesecake filling. In a large mixing bowl, add the cream cheese and superfine sugar and beat until creamy. Add the Biscoff spread and beat until smooth. Add the double cream and beat until thick and glossy.
Step 3- Assemble the cheesecake. Now, transfer the cheesecake filling into the pan and spread out in an even layer. Cover the cheesecake and chill it overnight in the fridge.
Step 4- Decorate. The next morning, microwave the extra Biscoff and spread it over the top of the firm cheesecake. Sprinkle extra crushed cookies and refrigerate for another hour to firm up.
Recipe tips and variations
- If you choose to make this vegan, use good quality vegan cream cheese and vegan butter, both of them preferably from a block. The block varieties contain less/no fillers or added liquid and yield a smoother filling.
- Always use a sharp knife to slice the cheesecake, as it can be a little fragile.
- For an even more intense Biscoff filling, fold through 1/2 cup crushed cookies into the cheesecake batter.
- When preparing the cheesecake filling, ensure the mixture is stable and fluffy, otherwise, the cheesecake won’t set properly.
Storage instructions
To store: Leftovers should be stored in the fridge, covered. It will keep well for up to 2 weeks.
To freeze: Place the set no bake cheesecake in a shallow container and store it in the freezer for up to 6 months.
Frequently Asked Questions
What flavor is Biscoff?
The flavor of biscoff is similar to a ginger nut cookie or a cinnamon cookie with an emphasis on the nutmeg and ginger.
What to serve with this cheesecake?
While delicious on its own, you can take it up a notch by adding a scoop of ice cream, some whipped cream, or a drizzle of caramel syrup.
Can I make this crustless?
No, it is not recommended to make this a crustless cheesecake. The filling is a little too soft for it to hold up itself.
More Biscoff recipes to try
- Brownies
- Cake
- 2 Ingredient cookies
- Cookies
- Cupcakes
Biscoff Cheesecake (6 Ingredients)
5 from 1372 votes
This Biscoff cheesecake is rich and creamy and needs just 6 ingredients to make! No baking required, it's a simple yet elegant dessert that is easily made vegan and dairy free. Watch the video below to see how I make it in my kitchen!
Servings: 12 slices
Prep: 1 minute min
Cook: 2 hours hrs 10 minutes mins
Total: 2 hours hrs 11 minutes mins
Rate This Recipe
Video
Ingredients
For the crust
- 9 ounces Biscoff cookies crushed
- 6 tablespoons butter * See notes
For the filling
- 2 1/2 cups cream cheese softened * See notes
- 1/4 cup superfine sugar
- 1 cup Biscoff spread smooth
- 1 1/4 cups heavy cream * See notes
For the frosting
- 1/2 cup Biscoff spread melted
- 1/4 cup Biscoff cookies crushed
Instructions
Line an 8-inch springform cake pan and set aside.
In a mixing bowl, combine your crushed Biscoff cookies with melted vegan butter and mix until combined. Transfer into the lined springform pan and refrigerate.
In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the double cream and continue to beat until it stabilizes and thickens.
Transfer the filling onto the crust and refrigerate overnight.
Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Sprinkle the edges with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.
Notes
* Use vegan butter, cream cheese, and double cream for a dairy free cheesecake.
TO STORE: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.
Nutrition
Serving: 1sliceCalories: 212kcalCarbohydrates: 26gProtein: 4gFat: 20gSodium: 197mgPotassium: 67mgVitamin A: 902IUCalcium: 46mgIron: 1mgNET CARBS: 26g
Course: Dessert
Cuisine: American
Author: Arman Liew
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