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    Home » Dessert

    Biscoff Cheesecake

    Published: Apr 6, 2021 Updated: Apr 6, 2021 by Alison Hope · This post may contain affiliate links · 18 Comments

    Jump to Recipe Print Recipe
    Biscoff Cheesecake

    The best biscoff cheesecake with a biscoff cookie crust, a rich biscoff cheesecake filling, topped with melted biscoff cookie butter.

    Biscoff cheesecake on a white cake stand.

    This no-bake biscoff cheesecake is a dream come true. Everyone who has tried it has said it is the best cheesecake they have ever tasted. Hands down.

    And it really is! It’s the kind of cheesecake that makes your eyes pop open in surprise when you first taste it, because you are thinking ‘wait a minute, is this the best thing I have ever tasted? Yes, yes it is!’

    It’s super easy and fun to make and it’s a no-bake cheesecake too, so honestly it’s too easy.

    And if you love easy cheesecake recipes then you’ll also LOVE our Greek yogurt cheesecake (only 3 ingredients!) our Golden Oreo cheesecake, passion fruit cheesecake and our baked eggless cheesecake so check them out too.

    Ingredients You’ll Need For Lotus Biscoff Cheesecake:

    Photo of the ingredients needed to make a biscoff cheesecake.

    Ingredient Notes

    • Biscoff cookies. These cookies have a gorgeous caramel flavor and taste amazing crushed up for the crust of this cheesecake.
    • Biscoff cookie butter. This is a creamy, nut-free spread with a similar consistency to peanut butter. It tastes exactly like the biscoff cookies. If you’re in the USA you’ll find it in most supermarkets in the same section as the peanut butter. Alternatively you can also use Trader Joe’s Speculoos Cookie Butter.
    • Heavy cream. This is needed to create the stability of this cheesecake. If you’re outside of the USA then use a thickened cream or whipping cream. Basically it needs to be a high fat cream that will really hold its shape when whipped.
    • Cream cheese. The best cream cheese to use is the full fat, brick style, firm cream cheese. Don’t use cream cheese from a tub. We love Philadelphia Cream Cheese but any brand that is full fat, brick style will work.
    Biscoff cheesecake on a white cake stand with one slice cut and ready to serve.

    How To Make Biscoff Cheesecake

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Prepare your springform pan. Flip the base of your 8-inch springform pan so that there isn’t any lip on the bottom. This will make it easier to get the cheesecake out later.
    • Now spray it with non-stick spray and then line the bottom with a square sheet of parchment paper. There is no need to trim the parchment paper to fit. Just place a square sheet of parchment on the bottom and then clip in the sides.
    • Now line the sides with strips of parchment paper – this part is optional but does make it really easy to remove the cheesecake later.
    Photo of an 8-inch spring form pan lined with parchment paper on the bottom and sides.
    • Prepare your cookie crust. Add biscoff cookies to your food processor and process into crumbs.
    Two photo collage showing biscoff cookies added to food processor and processed into crumbs.
    • Add melted butter and process again until well mixed.
    Collage of two photos showing melted butter added to cookie crumbs in food processor and processed until mixed.
    • Transfer the cookie crumbs to your prepared springform pan.
    • Take a measuring cup and use the base to press down on your cookie crust from the top, packing it in tightly and making the top really smooth.
    • Place the crust into the freezer while you work on your filling.
    Two photo collage showing biscoff cookie crumbs added to springform pan and then packed down into a firm crust.
    • Prepare the cheesecake filling. Add the cream cheese, powdered sugar and vanilla extract to your stand mixer and beat until smooth.
    Two photo collage showing cream cheese, powdered sugar and vanilla added to stand mixer and mixed together.
    • Add in the biscoff cookie butter and beat it in until smooth.
    Two photo collage showing biscoff cookie spread added to stand mixer and mixed in.
    • Now add the heavy cream and beat in until it’s thickened and smooth.
    Two photo collage showing heavy cream added to stand mixer and mixed in until thickened.
    • Spread the cheesecake filling out over the top of the cookie crust and smooth down.
    • Place into the fridge to set for at least 6-8 hours and preferably overnight.
    Collage of two photos showing cheesecake filling added to springform pan and smoothed down and refrigerated until set.
    • When the cheesecake has set, use the parchment overhang to easily slide it from the springform pan onto your cake stand and then remove the parchment paper.
    • Decorate. Add biscoff cookie butter to a microwave safe bowl and microwave in 30-second intervals until melted. Drizzle over the top of your cheesecake and then sprinkle crushed biscoff cookies over the top.
    • Place back into the fridge for 10 minutes for the topping to set and then slice and serve.
    Two photo collage showing cheesecake on a white cake stand and then decorated with melted biscoff spread and crushed biscoff cookies.

    Recipe Tips

    Make sure your heavy cream is cold. If your cream is room temperature when you add it to your stand mixer it won’t whip. It must be ice cold from the fridge before you add it to your stand mixer and whip it up with the other ingredients until it gets beautifully thick.

    The best pan to use is a spring form pan with parchment paper lining. This makes it easiest to remove the cheesecake from the pan. If you use a different pie dish then make sure it’s 8 or 9 inches round and fairly deep to fit the cheesecake.

    Let it set overnight. It’s best to let the cheesecake set overnight in the fridge. It must be the fridge though, don’t try and make it set faster in the freezer, that won’t work well.

    Biscoff cheesecake on a white cake stand with one slice cut and ready to serve.

    Recipe FAQ

    What flavor is biscoff?

    Biscoff has a delicious caramel flavor with hints of cinnamon and ginger. The cookie butter tastes EXACTLY like the cookies. It’s simply divine eaten as is, but as part of other desserts it’s really irresistible.

    How to store biscoff cheesecake?

    Keep your cheesecake stored in the fridge and enjoy within 4-5 days.

    Can you freeze it?

    Once the cheesecake has set in the fridge you can cover it and move it to the freezer where it will stay good for up to 3 months. Thaw in the fridge and then enjoy as usual.

    Slice of biscoff cheesecake on a white plate with a cake fork.

    More Biscoff Desserts

    1. Biscoff Cake
    2. Biscoff Cupcakes
    3. Biscoff Ice Cream
    4. Biscoff Brownies
    5. Biscoff Fudge
    6. Biscoff Blondies
    Slice of biscoff cheesecake on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Biscoff cheesecake on a white cake stand with one slice cut and ready to serve.

    Biscoff Cheesecake

    The best biscoff cheesecake with a biscoff cookie crust, a rich biscoff cheesecake filling, topped with melted biscoff cookie butter.
    5 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 40 minutes
    Chill Time: 8 hours
    Total Time: 40 minutes
    Servings: 12
    Calories: 526kcal
    Author: Alison

    Ingredients

    Cookie Crust:

    • 8.8 ounces Biscoff Cookies (250g)
    • ⅓ cup Butter (75g) Melted

    Cheesecake:

    • 16 ounces Cream Cheese (450g) Full Fat, Brick Style, Softened*
    • ½ cup Powdered Sugar (60g)
    • 1 teaspoon Vanilla Extract
    • 1 cup Biscoff Cookie Butter (250g)
    • 1 ¼ cups Heavy Cream (300ml) Cold

    Topping:

    • ¼ cup Biscoff Cookie Butter (63g)
    • 2 Biscoff Cookies Crushed

    Instructions

    • Prepare your springform pan. Flip the base of your 8-inch springform pan so that there isn't any lip on the bottom. This will make it easier to get the cheesecake out later.
    • Now spray it with non-stick spray and then line the bottom with a square sheet of parchment paper. There is no need to trim the parchment paper to fit. Just place a square sheet of parchment on the bottom and then clip in the sides.
    • Now line the sides with strips of parchment paper – this part is optional but does make it really easy to remove the cheesecake later.
    • Prepare your cookie crust. Add biscoff cookies to your food processor and process into crumbs.
    • Add melted butter and process again until well mixed.
    • Transfer the cookie crumbs to your prepared springform pan.
    • Take a measuring cup and use the base to press down on your cookie crust from the top, packing it in tightly and making the top really smooth.
    • Place the crust into the freezer while you work on your filling.
    • Prepare the cheesecake filling. Add the cream cheese, powdered sugar and vanilla extract to your stand mixer and beat until smooth.
    • Add in the biscoff cookie butter and beat it in until smooth.
    • Now add the heavy cream and beat in until thickened and smooth.
    • Spread the cheesecake filling out over the top of the cookie crust and smooth down.
    • Place into the fridge to set for at least 6-8 hours and preferably overnight.
    • When the cheesecake has set, use the parchment overhang to easily slide it from the springform pan onto your cake stand and then remove the parchment paper.
    • Decorate. Add biscoff cookie butter to a microwave safe bowl and microwave in 30-second intervals until melted. Drizzle over the top of your cheesecake and then sprinkle crushed biscoff cookies over the top.
    • Place back into the fridge for 10 minutes for the topping to set and then slice and serve.

    Notes

    1. Cream cheese. The best cream cheese to use is the full fat, brick style, firm cream cheese. Don’t use cream cheese from a tub. We love Philadelphia Cream Cheese but any brand that is full fat, brick style will work.
    2. Biscoff cookie butter. This is a creamy, nut-free spread with a similar consistency to peanut butter. It tastes exactly like the biscoff cookies. If you’re in the USA you’ll find it in most supermarkets in the same section as the peanut butter. Alternatively you can also use Trader Joe’s Speculoos Cookie Butter.
    3. Heavy cream. This is needed to create the stability of this cheesecake. If you’re outside of the USA then use a thickened cream or whipping cream. Basically it needs to be a high fat cream that will really hold its shape when whipped.
    4. Make sure your heavy cream is cold. If your cream is room temperature when you add it to your stand mixer it won’t whip. It must be ice cold from the fridge before you add it to your stand mixer and whip it up with the other ingredients until it gets beautifully thick.
    5. Springform pan. The best pan to use is a spring form pan with parchment paper lining. This makes it easiest to remove the cheesecake from the pan. If you use a different pie dish then make sure it’s 8 or 9 inches round and fairly deep to fit the cheesecake.
    6. Let it set overnight. It’s best to let the cheesecake set overnight in the fridge. It must be the fridge though, don’t try and make it set faster in the freezer, that won’t work well.
    7. Storing. Keep your cheesecake stored in the fridge and enjoy within 4-5 days.
    8. Freezing. Once the cheesecake has set in the fridge you can cover it and move it to the freezer where it will stay good for up to 3 months. Thaw in the fridge and then enjoy as usual.

    Nutrition

    Serving: 1Slice | Calories: 526kcal | Carbohydrates: 38g | Protein: 6g | Fat: 39g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 328mg | Potassium: 114mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1030IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

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    Reader Interactions

    Comments

    1. Sue Hilleary

      November 23, 2022 at 3:49 pm

      I just made this cheesecake to add to our dessert table for thanksgiving. I only licked the filling bowl but the flavors are spectacular. Can hardly wait for tomorrow. Wonderful and so simple recipe! Thank you

      Reply
      • Alison Hope

        November 25, 2022 at 10:34 am

        Awesome Sue! Hope it was a great success!

        Reply
      • Donna

        January 15, 2023 at 12:21 pm

        Hi just a question please I’ve just made this cheesecake and left it in the fridge overnight when I’ve come to decorate it this morning the filling is just as soft as when I put it in the fridge is that right? Only when I’ve made cheesecakes before there’s a definite difference with the texture, by the way it tastes awesome. Thank you x

        Reply
        • Alison Hope

          January 15, 2023 at 2:49 pm

          Hi Donna, usually it firms up a lot! But the filling is very thick to start off with so it doesn’t ‘look’ that much different, but when you slice it you should see that the slices are very firm and set (like our photos).

          Reply
    2. Mary Stewart

      September 29, 2022 at 8:25 am

      Absolutely delicious! Made it for my granddaughter’s birthday as she wanted something Biscoff. She was in 7th heaven.5 stars

      Reply
      • Alison Hope

        October 02, 2022 at 12:38 pm

        So happy to hear that Mary, thanks so much for sharing!

        Reply
    3. Shari

      September 03, 2022 at 8:33 pm

      Made this for my sons birthday. It was a huge success!!5 stars

      Reply
      • Alison Hope

        September 05, 2022 at 10:36 am

        So pleased to hear that Shari! Thanks for the amazing review.

        Reply
    4. Chelle

      August 06, 2022 at 11:35 am

      Delicious! Made for the family and everyone loved it. 🙂 Will definitely be making again!5 stars

      Reply
      • Alison Hope

        August 06, 2022 at 11:52 am

        Awesome Chelle! Thanks so much for the wonderful review!

        Reply
    5. Claire

      June 08, 2022 at 3:05 pm

      One of the best cheesecakes I’ve made and tried.5 stars

      Reply
      • Alison Hope

        June 08, 2022 at 3:57 pm

        That’s so awesome Claire! Thanks so much for the amazing review!

        Reply
    6. Katie

      November 26, 2021 at 7:32 pm

      Super easy and fail-proof. 10/10!5 stars

      Reply
      • Alison Hope

        November 27, 2021 at 12:21 pm

        Thanks so much Katie!

        Reply
    7. Desy

      July 26, 2021 at 6:49 am

      Just tried this recipe. It tasted so good, and I love the consistency of the cream, just perfect. Thanks Alison ❤❤5 stars

      Reply
      • Alison Hope

        July 26, 2021 at 1:36 pm

        Brilliant! Yay! Thanks so much Desy!

        Reply
    8. Nicky

      July 05, 2021 at 2:41 am

      I made this recipe! It was really really good, everyone loved it! I would recommend buying extra cookies and extra spread for topping because that was my favorite part!5 stars

      Reply
      • Alison Hope

        July 05, 2021 at 11:49 am

        Yay! Thanks so much Nicky!

        Reply

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    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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