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This creamy Biscoff cheesecake delivers rich cookie butter and silky tangy filling without turning on the oven. With just five simple ingredients and almost no fuss this dessert is my go to for dinner parties and special occasions when I want big applause but minimal prep.
I made it one holiday evening for friends and ended up writing the recipe on napkins everyone was hooked and now it is always my most requested dessert at family gatherings.
Ingredients
- Biscoff biscuits crushed: give the base its signature caramel crunch look for the Lotus brand and make sure they are very finely crushed for a sturdy crust
- Unsalted butter melted: binds the biscuit crumbs for a firm base use good quality fresh butter for best flavor
- Double cream: ensures a light creamy texture always use chilled cream and check labels to avoid lower fat substitutions
- Full fat cream cheese: provides tang and richness drain off any liquid before using and choose brands like Philadelphia for extra smoothness
- Biscoff spread: brings every bite full-on cookie butter flavor check for smooth not crunchy and gently warm before spreading as a topping for easy coverage
Step-by-Step Instructions
- Make the Base:
- Combine crushed Biscoff biscuits with melted butter in a mixing bowl stir thoroughly until all crumbs are coated and resemble wet sand then pour into a springform cake tin and press firmly using the back of a spoon for an even layer refrigerate until set
- Mix the Filling:
- In a large bowl whisk double cream full fat cream cheese and Biscoff spread together start with the cream then blend until very thick almost like soft scoop ice cream an electric mixer makes this quicker and gives best results
- Assemble the Cheesecake:
- Retrieve the chilled biscuit base pour the cheesecake mixture over it and smooth the top evenly with a spatula making sure there are no air pockets
- Chill the Cheesecake:
- Cover and refrigerate for at least three hours or preferably overnight to set the filling so it slices cleanly
- Add the Topping:
- Gently melt extra Biscoff spread in a pan until just pourable cool to lukewarm then pour over the chilled cheesecake still in the tin tilt the tin as needed to cover the surface smoothly sprinkle crushed Biscoff biscuits around the edge like a border
- Final Chill and Serve:
- Refrigerate for at least one hour more if possible carefully run a warmed knife round the edge to release and lift out onto a plate slice with a sharp knife cleaned between cuts for neat pieces
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Biscoff spread is my hands down favorite part of this dessert I always sneak a spoonful while preparing it my kids love to help with the biscuit topping and it always reminds me of cozy winters in our kitchen together.
Storage Tips
Keep the cheesecake covered in the fridge where it stays fresh for up to three days. If you need to make it ahead it freezes beautifully wrap tightly and thaw in the fridge overnight before serving the texture holds up surprisingly well.
Ingredient Substitutions
If you cannot find Biscoff biscuits swap in gingernuts or digestive biscuits but the flavor will be different. Use heavy cream instead of double cream if you are in the US and any quality full fat cream cheese will do. For extra richness swirl in a little melted white chocolate to the filling.
Serving Suggestions
Serve straight from the fridge with a cup of strong coffee or bring it up to room temperature for a softer bite. Add a dollop of whipped cream or scatter a few extra crumbled Biscoff biscuits on top for extra crunch at the table. A drizzle of caramel or dark chocolate sauce takes it over the top for festive occasions.
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Cultural Context
Biscoff biscuits are beloved in Europe especially Belgium where they are often served with coffee. Turning them into cheesecake highlights their unique spiced caramel notes. This no bake cheesecake bridges classic British cheese filling with Belgian cookie nostalgia that feels both homely and just a little luxurious.
Frequently Asked Questions
- → What type of biscuits work best for the base?
Biscoff biscuits create the signature flavor and crunch, but similar caramelized biscuits could be used if needed.
- → What’s the ideal tin for this dessert?
A springform or loose-bottom tin around 7 inches works well for easy release and neat presentation.
- → Can I substitute ingredients if needed?
Heavy cream may replace double cream, and other full fat cream cheeses are suitable though may blend differently.
- → How long should the cheesecake chill before serving?
Chill for at least three hours, or overnight for the firmest, cleanest slices and optimal flavor.
- → Is this dessert suitable for freezing?
Yes, it can be frozen for up to one month; defrost in the fridge for best texture and enjoyment.