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Biscoff Cheesecake

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.
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Prep Time 25 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
Servings 8

Ingredients
  

For the Base

  • 250 g Biscoff biscuits crushed into fine crumbs
  • 80 g unsalted butter melted

For the Cheesecake Filling

  • 500 g full-fat cream cheese room temperature
  • 300 ml double cream or heavy whipping cream with at least 35% fat
  • 250 g Biscoff spread

For the Topping

  • 150 g Biscoff spread slightly warmed
  • 4 Biscoff biscuits crushed for garnish

Instructions
 

  • Crush the Biscoff biscuits into fine crumbs and mix with the melted butter until evenly combined.
  • Press the mixture firmly into the bottom of an 8-inch springform pan. Refrigerate while preparing the filling.
  • Whip the double cream until soft-to-medium peaks form.
  • Beat the cream cheese until smooth. Add the Biscoff spread and mix until fully combined.
  • Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  • Spread the filling evenly over the chilled crust and smooth the top with a spatula.
  • Cover and refrigerate for at least 6 hours or overnight until completely set.
  • Warm the Biscoff spread for the topping until pourable, then spread it evenly over the cheesecake.
  • Sprinkle crushed Biscoff biscuits over the top.
  • Slice and serve chilled.

Notes

 
  • Use full-fat cream cheese for the best texture and proper setting.
  • Chill overnight for the creamiest cheesecake.
  • Don't overwhip the cream—it should hold soft peaks.
  • Warm the Biscoff spread just enough to pour easily.
  • For clean slices, dip your knife in hot water and wipe it clean between cuts.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months.
 

Nutrition Facts

 
  • Calories: 610 kcal
  • Carbohydrates: 42 g
  • Protein: 6 g
  • Fat: 47 g
  • Saturated Fat: 28 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 13 g
  • Trans Fat: 0.5 g
  • Cholesterol: 118 mg
  • Sodium: 310 mg
  • Potassium: 180 mg
  • Fiber: 1 g
  • Sugar: 25 g
  • Vitamin A: 1,420 IU
  • Vitamin C: 1 mg
  • Calcium: 95 mg
  • Iron: 2 mg