If you’re a fan of the rich caramel flavor of Lotus Biscoff biscuits, this Biscoff Cheesecake is about to become your new favorite dessert. It has a buttery Biscoff cookie crust, an ultra-creamy no-bake cheesecake filling, and a silky layer of melted Biscoff spread on top. Every bite is smooth, rich, and packed with that signature spiced caramel flavor everyone loves.

The best part? There’s no need to turn on the oven. This easy no-bake dessert comes together with just a handful of ingredients, making it perfect for birthdays, holidays, family gatherings, or whenever you’re craving something sweet. Make it a day ahead, let it chill overnight, and you’ll have a bakery-style cheesecake that’s guaranteed to impress.

Table of Contents

Why You Will Love This Biscoff Cheesecake

No baking required, making it perfect for beginners.
Rich, creamy, and silky smooth with every bite.
Packed with delicious caramelized Biscoff flavor from crust to topping.
Made with simple ingredients that are easy to find.
Perfect for parties, birthdays, holidays, or weekend treats.
Can be prepared ahead of time, making entertaining stress-free.
The crunchy cookie base pairs perfectly with the soft, creamy filling.
Looks impressive but is surprisingly easy to make.

Ingredients Notes

For the Base

Biscoff biscuits: These are crushed into fine crumbs to create a buttery, flavorful crust with plenty of caramelized spice.

Unsalted butter: Melt it quickly in the microwave before mixing with the crumbs. It helps the crust hold together once chilled.

For the Cheesecake Filling

Double cream: Whip until it reaches soft-to-medium peaks before folding it into the filling. If you’re outside the UK, use heavy whipping cream (at least 35% fat) or thickened cream in Australia. Avoid single cream or half-and-half, as they won’t set properly.

Full-fat cream cheese: Philadelphia is a great choice because it mixes smoothly and creates a stable cheesecake. Reduced-fat or light versions contain extra water and can prevent the filling from setting.

Biscoff spread: The star ingredient! It adds the signature caramelized cookie flavor and gives the cheesecake its rich, smooth texture.

For the Topping

Biscoff spread: Warm it gently until it’s just pourable. Don’t overheat it—it should be smooth, not hot.

Biscoff biscuits: Crush a few biscuits for a crunchy finishing touch that adds both texture and extra flavor.

Step-By-Step Directions

Step 1: Make the Cookie Crust

Crush the Biscoff biscuits into fine crumbs using a food processor or place them in a zip-top bag and crush them with a rolling pin. Mix the crumbs with the melted butter until evenly coated.

Press the mixture firmly into the base of a springform pan, using the bottom of a glass or measuring cup to create an even layer. Refrigerate while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

Whip the double cream until it reaches soft-to-medium peaks.

In a separate large bowl, beat the cream cheese until smooth and creamy. Add the Biscoff spread and mix until fully combined.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to overmix.

Step 3: Assemble the Cheesecake

Spoon the cheesecake filling over the chilled crust and smooth the top with a spatula.

Cover the pan and refrigerate for at least 6 hours, or preferably overnight, until fully set.

Step 4: Add the Biscoff Topping

Warm the Biscoff spread for a few seconds until it becomes pourable. Pour it over the chilled cheesecake and spread it gently into an even layer.

Step 5: Decorate and Serve

Sprinkle crushed Biscoff biscuits over the top before slicing.

For the cleanest slices, dip a sharp knife into hot water, wipe it dry, and clean it between each cut.

Tips for the Best Results

Use full-fat cream cheese for the creamiest texture and a properly set cheesecake.
Chill the crust before adding the filling so it stays firm.
Don’t overwhip the cream—it should hold soft-to-medium peaks, not become stiff or grainy.
Let the cheesecake chill overnight whenever possible for the best texture.
Warm the Biscoff spread gently until pourable, but don’t let it become hot.
Press the crust down firmly so it doesn’t crumble when sliced.
Remove the cream cheese from the refrigerator about 20–30 minutes before mixing to help it blend smoothly.
For neat slices, use a warm knife and wipe it clean after each cut.

How to Store

Refrigerator: Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in an airtight container or cover the pan tightly with plastic wrap to prevent it from drying out.

Freezer: Freeze the whole cheesecake or individual slices for up to 3 months. Wrap tightly in plastic wrap, followed by a layer of foil or place in a freezer-safe container.

To Serve: Thaw overnight in the refrigerator before serving. Add any extra crushed Biscoff biscuits just before serving to keep them crunchy.

Print Recipe

Biscoff Cheesecake

A rich and creamy no-bake Biscoff cheesecake made with a buttery Lotus Biscoff biscuit crust, smooth cream cheese filling, and a silky Biscoff spread topping. It's easy to make, perfect for any occasion, and packed with irresistible caramelized cookie flavor.

Prep Time25

Chilling Time6

Total Time6 25

Servings: 8