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This luscious Biscoff cheesecake combines a crunchy biscuit base, a silky cream cheese filling, and a glossy layer of melted Biscoff spread on top. With just five ingredients and no baking required, it comes together quickly and chills into neat, satisfying slices. The rich caramelized biscuit flavor perfectly complements the creamy filling, making this cheesecake an ideal treat for parties or indulgent moments. It is wonderfully easy to prepare ahead, so you can relax while it sets in the fridge.
I first made this cheesecake during a holiday gathering, and everyone loved it so much they asked for the recipe on napkins. Now it is a go-to dessert that always gets rave reviews at family get-togethers.
Ingredients
- Biscoff biscuits crushed: provide the signature caramel crunch for the base. Look for Lotus brand and crush very finely for the best texture
- Unsalted butter melted: binds the biscuit crumbs into a firm crust. Use fresh, good quality butter for best flavor
- Double cream: gives the filling a light and creamy texture. Always use chilled cream with full fat content
- Full fat cream cheese: adds tang and richness. Drain off any liquid before use and choose smooth varieties like Philadelphia
- Biscoff spread: delivers the full cookie butter flavor. Use a smooth variety and warm gently before spreading for easy coverage
Step-by-Step Instructions
- Make The Base:
- Combine crushed Biscoff biscuits with melted butter in a bowl. Stir well until all crumbs are coated and resemble wet sand. Press firmly into the base of a springform cake tin using the back of a spoon. Chill in the refrigerator until set.
- Mix The Filling:
- In a large bowl whisk double cream, full fat cream cheese, and Biscoff spread together. Start with the cream and gradually blend until the mixture is very thick, almost like soft scoop ice cream. An electric mixer works best for a smooth result.
- Assemble The Cheesecake:
- Remove the chilled biscuit base from the fridge. Pour the cheesecake filling evenly over it and smooth the top with a spatula, making sure there are no air pockets.
- Chill The Cheesecake:
- Cover and refrigerate the cheesecake for at least three hours or overnight to allow the filling to set properly and slice cleanly.
- Add The Topping:
- Gently melt extra Biscoff spread in a pan until just pourable but not hot. Cool to lukewarm and pour over the chilled cheesecake. Tilt the tin as needed to cover the surface smoothly. Sprinkle crushed Biscoff biscuits around the edge as a decorative border.
- Final Chill And Serve:
- Return the cheesecake to the fridge for at least one more hour. To serve, run a warmed knife around the inside edge of the tin to loosen it. Remove carefully onto a plate and slice with a sharp knife, wiping the blade clean between cuts for neat pieces.
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The Biscoff spread topping is my absolute favorite part. I always sneak a spoonful while making it. My kids love helping sprinkle the biscuit crumbs on top. This cheesecake brings back warm memories of cozy winter afternoons spent baking together.
Storage Tips
Keep the cheesecake covered in the refrigerator where it stays fresh for up to three days. For longer storage, freeze it tightly wrapped and thaw overnight in the fridge before serving. The texture holds up surprisingly well even after freezing.
Ingredient Substitutions
If Biscoff biscuits are unavailable try gingernuts or digestive biscuits but expect a different flavor. Heavy cream can replace double cream in the US. Any quality full fat cream cheese works though texture and taste may vary slightly. For extra richness stir in some melted white chocolate into the filling.
Serving Suggestions
Serve chilled with a strong cup of coffee for a classic pairing. Let it come to room temperature for a softer bite. Add whipped cream or extra crushed biscuits on top for added texture. A drizzle of caramel or dark chocolate sauce elevates it for special occasions.
Cultural Context
Biscoff biscuits are cherished especially in Belgium where they are traditionally served with coffee. This no bake cheesecake combines that spiced caramel cookie nostalgia with a British-style creamy cheese filling. It feels both comforting and a little bit luxurious.
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Recipe FAQs
- → What Type Of Biscuits Work Best For The Base?
Biscoff biscuits offer the signature caramel crunch, but similar caramelized biscuits like gingernuts or digestives can be used as substitutes.
- → What’s The Ideal Tin For This Dessert?
A 7-inch springform or loose-bottom tin is recommended for easy removal and neat presentation of the cheesecake.
- → Can I Substitute Ingredients If Needed?
Heavy cream can replace double cream, and other full-fat cream cheeses work well though textures and flavors may vary slightly.
- → How Long Should The Cheesecake Chill Before Serving?
Chilling for at least three hours, preferably overnight, ensures firm, clean slices and optimal flavor development.
- → Is This Dessert Suitable For Freezing?
Yes, it freezes well for up to one month. Thaw slowly in the fridge overnight to maintain texture.