There's something irresistibly cozy about the sweet, spiced flavors of Biscoff, and this Biscoff Cheesecake Recipe really captures that magic. With its creamy texture and cookie butter richness, it turns an ordinary dessert into a little celebration of comfort—trust me, it's totally worth making!

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

This Biscoff Cheesecake Recipe quickly became one of my favorites because it’s incredibly creamy while packing a punch of that beloved cookie butter flavor. It’s a no-bake dessert, so no fuss, but all the yum.

Ultra-creamy texture: The cheesecake filling is silky smooth, which makes every bite melt in your mouth.
Biscoff cookie crust: It’s buttery and spiced, providing the perfect base that holds everything together.
Hidden cookie butter layer: You get a mouthwatering surprise of cookie butter and crumbles right in the middle.
No baking required: It’s perfect when you want a show-stopping dessert without heating up the kitchen.

Ingredients & Why They Work

Every ingredient in this Biscoff Cheesecake Recipe plays a special part, from creating the base to building layers of flavor. Most of these ingredients are easy to find, and using softened cream cheese and cold whipping cream makes all the difference in texture.

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 that signature spiced crunch; I like to use both crushed and whole crumbles for texture contrast.
Unsalted butter: Melting it and mixing into the cookie crumbs gives the crust firmness and richness.
Sea salt: Just a pinch in the crust and filling balances the sweetness beautifully.
Heavy whipping cream: Cold cream whipped to stiff peaks provides a light and airy texture to the cheesecake layer.
Cream cheese: Softened for easy blending, it’s the heart of the cheesecake’s creamy body.
Powdered sugar: Sifted for smoothness, it adds sweetness without any grit.
Biscoff spread: The star ingredient—extra creamy and sticky, it’s stirred in and also layered in melted form for that luscious cookie butter goodness.
Crumbled Biscoff cookies (extra): For layering inside and garnishing, they add texture and a fun surprise.

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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

I love that this Biscoff Cheesecake offers just enough room to tinker — you can adjust sweetness, swap dairy ingredients for lighter versions, or even add a caramel drizzle. It’s all about making it feel like a dessert that’s truly yours.

Variation: Once, I swapped half the heavy cream for mascarpone for an even richer bite. It was decadence overload but totally delicious.
Dairy-free option: Try coconut cream instead of heavy cream and a vegan cream cheese alternative, perfect for special diets.
Spice it up: Adding a pinch of cinnamon or nutmeg to the crust or filling can amplify those cozy Biscoff notes.

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: Crafting the Perfect Crust

Start by crushing the Biscoff cookies until they’re fine but still have some texture. Mix them with melted butter and a pinch of sea salt to give it that perfect buttery, slightly briny flavor. Press this mixture firmly into your springform pan—you want a firm base, so pack it down well and pop it into the fridge to chill while you prepare the filling. This crust sets the stage for everything!

Step 2: Whipping Up the Creamy Filling

Beat your softened cream cheese with sea salt and sifted powdered sugar until ultra smooth. Meanwhile, whip the cold heavy cream until stiff peaks form—trust me, this lightness keeps the cheesecake from feeling heavy. Carefully fold the whipped cream into the cream cheese mixture, then swirl in a full cup of Biscoff spread. This step is key to achieving that deep cookie butter flavor packed into every bite.

Step 3: Building Layers With Love

Pour half the filling over your chilled crust. Then comes the fun part: layer the melted Biscoff spread mixed with crumbled Biscoff cookies. This hidden middle layer adds texture and flavor surprise. Top it off with the remaining cheesecake filling for a smooth finish. Don’t forget to smooth the top gently—this makes the presentation so much prettier.

Step 4: Chill and Set

Refrigerate your cheesecake for at least four hours, but overnight is even better. This resting period allows everything to firm up and the flavors to marry beautifully. Patience here really pays off—you’ll get a slice that holds shape and has that creamy, velvety texture that feels like a hug.

Top Tip

Over the years, making this Biscoff Cheesecake Recipe numerous times, I’ve learned little tricks that really elevate the outcome. These tips saved me from sinking cheesecakes and flavorless bites, so I’m passing them on to you!

Room temperature cream cheese: Beat it well to avoid lumps—it’s the base of your silky filling.
Cold whipping cream: Make sure your cream is cold before whipping; otherwise, it won’t reach stiff peaks.
Firm crust packing: Press your crust mixture down tightly to prevent crumble later when slicing.
Patience with chilling: Don’t rush the chilling process. Letting it set overnight gives you perfect slices.

How to Serve Biscoff Cheesecake Recipe

Garnishes

I usually finish mine with a drizzle of melted Biscoff spread and a sprinkle of cookie crumbles for extra crunch and visual appeal. Sometimes I add a few toasted hazelnuts or a dusting of cinnamon—these little touches bring that cozy vibe to the next level.

Side Dishes

This cheesecake pairs wonderfully with a fresh berry compote or a scoop of vanilla bean ice cream. A hot cup of coffee or chai tea alongside makes for a perfectly balanced indulgence, especially in cooler months.

Creative Ways to Present

For a party, I’ve layered individual servings with whipped cream and cookie crumbles in pretty glasses for a no-fuss look. You can also use mini springform pans to make cheesecakes for gifting or celebrations—everyone loves their own personal-sized treat!

Make Ahead and Storage

Storing Leftovers

Store your leftovers covered in the fridge. I like to use an airtight container or wrap the cheesecake tightly in plastic wrap to prevent it from drying out or absorbing other fridge odors. It keeps beautifully for 3-4 days.

Freezing

I’ve frozen this cheesecake a couple of times by wrapping it tightly in plastic and foil. When thawed in the fridge overnight, it holds its texture well—though fresh is always best, the freezer is a good backup plan!

Reheating

This cheesecake is best served chilled, so reheating isn’t really necessary. Just let it sit at room temperature for about 10-15 minutes if it feels too firm straight from the fridge—that’s usually enough to bring out the flavors and soften it slightly.

Frequently Asked Questions:

Can I use crunchy Biscoff spread in this recipe?

Yes! In fact, using crunchy Biscoff spread adds extra texture thanks to the cookie bits, making the filling even more interesting. Just fold it in gently to keep the creaminess balanced.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper for easier removal, or even individual jars for a no-fuss serving option. Just keep in mind the crust and filling thickness might vary, so adjust accordingly.

Is this cheesecake suitable for kids?

Absolutely! This dessert is mild and sweet, with no alcohol or caffeine, making it a hit with kids and adults alike. Just keep an eye on portion sizes because of the richness!

How long does the cheesecake take to set properly?

Ideally, let it chill in the fridge for at least 4 hours. But overnight gives the best results for a firm, clean slice and layered flavors. Patience here makes a big difference!

Final Thoughts

I can’t get enough of this Biscoff Cheesecake Recipe because it delivers so much flavor with surprisingly little effort. Every time I make it, I’m reminded how something so simple can feel so indulgent and festive. Give it a try—you’ll find it’s one of those desserts that everyone asks for again and again, and I’m pretty sure it’ll become your favorite, too.