Biscoff Cheesecake
This no-bake Biscoff cheesecake features a buttery cookie crust, an ultra-creamy cream cheese filling swirled with speculoos cookie butter, and a glossy Biscoff topping that makes every slice look like it came from a professional bakery.
Equipment
- 9-inch (23cm) springform pan
- Parchment paper
- Food processor - or zip-lock bag and rolling pin
- Large mixing bowl
- Stand mixer - or hand electric mixer with whisk attachment
- Rubber spatula
- Small saucepan - or microwave-safe bowl
- Measuring cups and spoons
- Offset spatula - or back of a spoon
- Plastic wrap
Ingredients
- 2 cups Lotus Biscoff cookies - 200g, about 24 cookies, finely crushed
- 5 tablespoons unsalted butter - 70g, melted
For the Cheesecake Filling
- 24 oz full-fat cream cheese - 680g, at room temperature
- 1 cup Lotus Biscoff spread - 240g, smooth, at room temperature
- 1 cup powdered sugar - 120g, sifted
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream - 360ml, very cold
For the Topping and Garnish
- ½ cup Lotus Biscoff spread - 120g, gently warmed until pourable
- 6-8 whole Biscoff cookies - for garnish
- 2 tablespoons crushed Biscoff cookies - optional, for garnish
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Pulse Biscoff cookies in a food processor until finely ground, then stir in melted butter until it resembles damp sand. Press into the pan base and chill for 30 minutes.
- Beat cold heavy whipping cream with an electric mixer until stiff peaks form, then refrigerate until needed.
- In a separate bowl, beat room-temperature cream cheese until smooth. Add sifted powdered sugar, vanilla extract, and Biscoff spread, beating until fully combined and creamy.
- Gently fold the chilled whipped cream into the Biscoff cream cheese mixture in three additions, using a rubber spatula until no white streaks remain.
- Spoon the filling over the chilled crust, smooth the top, tap the pan to release air bubbles, and cover with plastic wrap.
- Refrigerate for a minimum of 6 hours, or preferably overnight, until completely firm and set.
- Gently warm the Biscoff spread until pourable, then pour over the set cheesecake and spread evenly.
- Garnish with whole Biscoff cookies and crushed crumbs, refrigerate for 15-20 minutes to set the topping, then release from the pan and serve with clean knife slices.
Notes
- Use room-temperature cream cheese and Biscoff spread to ensure a smooth, lump-free filling. Cold cream cheese will result in lumps that are impossible to smooth out.
- Keep the heavy whipping cream very cold — chill the bowl and whisk in the freezer for 10 minutes before whipping if your kitchen is warm.
- Fold the whipped cream gently into the filling; overmixing will deflate the air and result in a denser cheesecake.
- Don't rush the chill time — 6 hours is the absolute minimum, but overnight is best for a perfectly set, sliceable cheesecake.
- Warm the Biscoff topping gently in 15-second increments to avoid overheating, which can make it grainy.
- For clean slices, dip a sharp knife in hot water and wipe it dry between each cut. You can also freeze the finished cheesecake for 15-20 minutes before slicing.
- This cheesecake is make-ahead friendly — prepare it the night before your event and refrigerate until serving.
- Store leftovers covered in the refrigerator for up to 5 days, or freeze without garnishes for up to 2 months.
- For variations, try folding in melted dark chocolate, adding mashed bananas, or swirling in caramel sauce for a salted caramel version.