Name: Biscoff Cheesecake Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 13 oz biscoff cookies (375 g, about 1.5 packs); 5 tablespoons unsalted butter (melted); ¼ teaspoon sea salt; 24 oz cream cheese (softened); 2 cups powdered sugar (sifted); 1 ¼ cup heavy whipping cream (cold); 1 cup biscoff spread; ⅛ teaspoon sea salt; ¼ cup biscoff spread (melted); 6 biscoff cookies (crumbled); ¾ cup biscoff spread (melted); 8 biscoff cookies (crumbled)

Nothing says indulgence quite like a creamy, dreamy cheesecake layered with the warm, caramel-spiced flavor of Biscoff cookies. This Biscoff Cheesecake Recipe is my go-to for impressing guests or just treating yourself to something spectacularly delicious and surprisingly simple to whip up at home.

The image shows a round, layered dessert on a white plate set on a white marbled surface. The bottom layer is a crumbly, dark brown crust. Above it, there is a thick creamy layer with a light brown shade. In the middle of this creamy layer, a thin, darker brown crumbly layer runs horizontally. On top of the dessert, there's a smooth chocolate layer. Several pieces of broken biscuit or cookie, dark brown and textured, are placed on and around the dessert's top edge. Some crumbs are scattered on the plate around the dessert. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Biscoff Cheesecake Recipe
Top Tip
How to Serve Biscoff Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Biscoff Cheesecake Recipe

Why You'll Love This Recipe

Honestly, this Biscoff Cheesecake Recipe holds a little place in my heart. The layers of cookie crust, creamy filling, and that secret hidden layer of Biscoff spread with crumbled cookies in the middle—it’s the kind of dessert that makes everyone’s eyes light up. Plus, it’s no-bake, so no fuss with ovens or water baths.

Ultra Creamy Texture: Thanks to the rich cream cheese and whipped cream combo, this cheesecake melts in your mouth every time.
Flavor Explosion: Layers of Biscoff cookie butter and crumbled cookies throughout add irresistible caramel spice notes.
Super Easy & Fast: No baking required, which means you can have this ready in just about 20 minutes plus chilling time.
Fun Hidden Center: That secret middle layer is a delightful surprise, making every slice a little adventure.

Ingredients & Why They Work

Each ingredient in this Biscoff Cheesecake Recipe is carefully chosen to build those rich textures and flavor layers you want in a no-bake cheesecake. Using softened cream cheese and cold whipping cream makes your filling perfectly smooth and fluffy. The Biscoff spread is the star, naturally, lending that signature caramelized spice taste.

Flat lay of a neat stack of whole Biscoff cookies, a small pile of golden cookie crumbs, a square block of soft cream cheese, a few tablespoons of creamy biscoff spread in a small white ceramic bowl, a small white bowl with melted biscoff spread, a small white bowl of cold heavy whipping cream, a few small cubes of unsalted butter, a small white bowl of powdered sugar, and two whole brown eggs with clean shells, all arranged symmetrically on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Biscoff cookies: These form the crust and add crunch throughout, so make sure to grab the classic crunchy variety for the best texture.
Unsalted butter: Melted and mixed with the crushed cookies, it binds the crust just right—don’t substitute salted butter to keep control of the saltiness.
Sea salt: A pinch in the crust and filling helps balance the sweetness and enhances all those cozy Biscoff flavors.
Heavy whipping cream: Cold and whipped into stiff peaks, it gives the cheesecake that airy, light texture.
Cream cheese: Softened for easy mixing, this is the creamy base that holds your cheesecake together.
Powdered sugar: Sifted to avoid lumps, it sweetens the filling subtly without overwhelming the Biscoff notes.
Biscoff spread: Both folded into the filling and used in the hidden layer, this creates those luscious waves of cookie butter flavor inside.
Biscoff cookie crumbs: Used in the middle for a fun texture surprise and to keep that cookie crunch alive in every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic Biscoff layers in this cheesecake, don’t be shy about putting your spin on it! You can turn it up or down on the spice, add a swirl of chocolate, or even swap out whipped cream for a lighter coconut cream for a dairy-free version.

Variation: I once tried adding a salted caramel drizzle on top which was divine—it added a deeper richness that played beautifully with the cookie butter.

Step-by-Step: How I Make Biscoff Cheesecake Recipe

The image shows a slice of layered dessert on a white plate with ridged edges, placed on a white marbled surface. The dessert has two thick layers of light beige creamy filling, each separated by thin lines of dark brown crumbs. The top and bottom edges of the slice are covered with more dark brown crumb layers. On the back side of the slice, there is a thick spread of smooth caramel-colored cream, with pieces of crunchy-looking brown cookies sticking out. Small crumbs are scattered around the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Biscoff Cookie Crust

First, crush your Biscoff cookies finely but don’t pulverize them into dust—tiny bits add texture. Mix these crumbs with melted unsalted butter and a pinch of sea salt until the mixture holds together when pressed. Press this evenly into the bottom of a springform pan and pop it in the fridge to firm up while you make the filling. This chilling step helps your crust stay crisp once the creamy layers go on top.

Step 2: Whip the Cream

With cold whipping cream straight from the fridge, whip it until stiff peaks form—this gives your cheesecake loft and creaminess without heaviness. Make sure your bowl and beaters are clean and chilled if possible, for best results.

Step 3: Make the Cream Cheese Filling

Beat the softened cream cheese with sifted powdered sugar and a pinch of salt until perfectly smooth and silky. Now, fold in the Biscoff spread until the flavor is fully blended. Gently fold in the whipped cream, keeping as much air in the mixture as possible to maintain that fluffy texture. Take your time here to avoid deflating.

Step 4: Layer It Up

Pour half of your creamy filling over the chilled crust. Then scatter crumbled Biscoff cookies over the filling and drizzle melted Biscoff spread—this hidden layer is a fun surprise that gives bursts of cookie butter in every bite. Top with the remaining filling and smooth it out with an offset spatula.

Step 5: Chill and Set

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This resting time allows everything to set gorgeously for creaminess and a firm slice.

Top Tip

I’ve made this Biscoff Cheesecake Recipe a dozen times over, and a few tricks make all the difference between good and outstanding.

Chill the Crust Well: Press the crust firmly and chill it to avoid sogginess when the filling goes on.
Softened Cream Cheese: Let it come to room temp before mixing so your filling is silky smooth, without lumps.
Whip Cream to Stiff Peaks: Underwhipping results in runny filling; overwhipping can cause it to break, so watch closely.
Use an Offset Spatula: It helps smooth the layers beautifully, especially the top to give that professional finish.

How to Serve Biscoff Cheesecake Recipe

Garnishes

I usually keep it simple with a sprinkle of crushed Biscoff cookies on top, maybe a drizzle of melted cookie butter glaze. Sometimes, a handful of toasted pecans or a dollop of whipped cream balances the sweetness beautifully. Fresh berries can add a little tart contrast if you like a pop of color and flavor.

Side Dishes

Since this cheesecake is rich and sweet, I pair it with something light like a cup of strong coffee or a tall glass of milk to keep things balanced. If serving at a party, simple fresh fruit platters or a citrusy sorbet make a refreshing sidekick.

Creative Ways to Present

I’ve presented this cheesecake in mini mason jars for a fun, portable dessert at picnics. Another idea I love is serving individual slices with a scoop of vanilla bean ice cream and caramel sauce for extra indulgence on birthdays or holidays.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly with plastic wrap or keep them in an airtight container in the fridge. This cheesecake keeps well for up to 4 days while maintaining that creamy texture. I’ve found cutting it into individual slices before storing helps prevent sticking.

Freezing

Freezing cheesecake can be tricky, but this Biscoff Cheesecake Recipe freezes nicely if wrapped well in plastic wrap and then foil. Freeze for up to a month, then thaw in the fridge overnight. Don’t skip the thawing step to avoid a watery texture.

Reheating

Since this is a no-bake cheesecake, reheating isn’t really necessary. I recommend enjoying it chilled or at room temperature for the best flavor and texture. If you want it less cold, let it sit out for 15–20 minutes before serving.

Frequently Asked Questions:

Can I use a different cookie for the crust?

Absolutely! While Biscoff cookies are the star here, you can substitute graham crackers, gingersnaps, or digestive biscuits. Just keep in mind the signature flavor will change—Biscoff gives that unique caramel spice kick.

How long does this cheesecake need to chill?

I recommend chilling it at least 4 hours, but overnight is best for a firmer slice and deeper flavor melding. It’s tempting, I know, but patience really pays off here.

Can I make this dairy-free?

You can swap the cream cheese with a dairy-free alternative and use coconut whipped cream instead of heavy cream. The texture might be slightly different but you’ll still get that lovely Biscoff flavor.

What’s the secret to the hidden Biscoff layer?

The hidden layer comes from mixing crumbled Biscoff cookies with melted Biscoff spread and layering it right in the center of the cheesecake filling before chilling. It gives a delicious surprise crunch and extra cookie butter flavor in each slice.

Final Thoughts

Making this Biscoff Cheesecake Recipe feels like a little celebration every time. It’s one of those desserts I’m genuinely excited to share because it’s so simple yet seriously special. If you want a no-bake cheesecake that’ll wow your friends or just treat yourself after a busy week, give this a try—you’ll be so glad you did!