Biscoff Cheesecake is the answer when you want to impress with basically zero effort. You ever bite into something at a café and think, “Man, I wish I could whip this up at home without breaking the bank… or my back?” That was totally me until I stumbled into making this no-bake beauty. Whether you’re a pro baker or just someone with a sweet tooth and a love for lazy afternoons, you’re about to find your new favorite dessert. Oh, and if you’re also a fan of easy desserts, you might love checking out this tiramisu cake or some ridiculously simple vanilla cake ideas you can find on the site.

Why you’ll love this Biscoff Cheesecake recipe

OK, let’s be real. There’s about a million reasons to fall for this Biscoff Cheesecake. But… here are my top ones, tested (ahem… way too many times) in my own kitchen.

It’s no-bake. Yep — your oven can stay cold and dusty. You can knock this out with regular, everyday ingredients. The flavor is wild – sweet, spiced, and creamy — honestly, it’s like eating a cloud spiced with nostalgia. Plus, cleanup is ridiculously simple. What’s not to love? The best bit is that even my skeptical aunt (who claims she doesn’t like cheesecake) asked for seconds. True story.

About Biscoff Cheesecake

If you’re new to Biscoff, let’s talk about it like we’re old pals. Biscoff is a European cookie (also called Speculoos) that’s basically caramel and spice magic. And someone (thank you, genius!) decided to turn those cookies into a spread–imagine peanut butter, but cookie-flavored.

So what is Biscoff Cheesecake? It’s that addictive spiced cookie in cheesecake form, usually involving a crushed-cookie crust, and a filling made extra dreamy with Biscoff spread blended right in. There’s honestly nothing as irresistible. The combo of creamy, sweet filling and crunchy base just never gets old. My friends always ask where I bought it. They don’t believe it came from my tiny kitchen.

How to make a Biscoff cheesecake

All right – here’s the part you came for, right? First thing, go grab a springform pan (it makes your life so much easier at the end). You crush up the Biscoff cookies (I bash them in a bag with a rolling pin, honestly – great stress relief). Mix those with melted butter, press into the pan, and chill it out while you whip up the filling.

The filling? Just cream cheese, powdered sugar, some whipped cream, and a big scoop of Biscoff spread. Beat everything together till smooth. Pour that luscious goodness over your crust, smooth it out, and stick the whole thing in the fridge so it gets firm. That’s about it (sometimes I melt extra Biscoff for drizzling… okay, always).

A friend once said,

“I tried following your Biscoff Cheesecake steps and even managed not to mess it up! My family thinks I’m some sort of baking wizard now.”

Recipe tips and variations

Full disclosure: I’ve made some wonky Biscoff Cheesecakes, and here are my don’t-skip tricks. Use full-fat cream cheese. Trust me, the low-fat stuff makes the filling watery and blah. When whipping cream for the filling, don’t overdo it—if you end up with butter, you’ve gone too far. Room temp ingredients blend so much better together.

Want to mix it up? Try swirling in some melted Nutella for a hazelnut twist. Or layer in fresh berries before pouring on the filling—strawberries are wild with the Biscoff flavor. Oh, and swap out the cookies for ginger nuts if you want a bigger punch of spice. The kids loved mini cheesecakes in jars—it’s honestly adorable for parties.

How to store the cheesecake

Not gonna lie, leftovers don’t survive long around here. If you do manage to save some, pop the cheesecake (still on the bottom pan, if you can) in an airtight container. The fridge is your best bet — keeps it from getting sad and soggy.

It’ll last three, maybe four days at most. But keep it away from onions or anything super smelly in the fridge, or it’ll soak up those weird flavors (was not fun learning this the hard way).

For longer storage, slice it up and wrap pieces in clingfilm. Freeze them. When you’re ready for another treat, just thaw a bit in the fridge—still tastes fab.

Serving Suggestions

Keep it casual, or dress it up, your call:

Drizzle extra warmed Biscoff spread on top. Because… why not?
Add a dollop of whipped cream or a sprinkle of cinnamon for brunch vibes.
Pop on some extra Biscoff cookies for crunch and that “wow, you’re fancy” moment.

Common Questions

Is this Biscoff Cheesecake super sweet?
It’s definitely sweet, but not tooth-achingly so. The tang from the cheese balances things out—just don’t overdo the sugar.

How long does it need to chill?
At least 4 hours, but overnight is gold. The flavors develop, and it slices way cleaner.

Can I make it vegan or dairy-free?
Totally! Try plant-based cream cheese and whipped topping. The Biscoff spread and cookies are dairy-free already, which is kind of amazing.

Do I have to use a springform pan?
Nope, but it’s easier for removing neat slices. Otherwise, line any round pan with parchment paper for easy lifting.

Can I freeze the whole cheesecake?
Yup—and it thaws beautifully. Just wrap it tight before freezing. It’s saved my bacon for last-minute guests.

Ready to try this yourself?

Honestly, if you want a dreamy dessert that will make you the envy of any potluck (or your own sofa movie night), you can’t skip this Biscoff Cheesecake. I use the Biscoff Cheesecake {5 Ingredient Recipe!} as a super handy reference for quick versions, and sometimes I browse the No-Bake Lotus Biscoff Cheesecake for extra tips on presentation. Or if you’re feeling bold, try the seriously drool-worthy Biscoff Cheesecake {Award Winning Recipe}—it’s packed with pro hacks. So, grab your spatula, don’t stress about the mess, and give this a whirl. Your dessert game? About to hit five-star restaurant level.