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Biscoff Cheesecake {5 Ingredients!} Recipe

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★★★★★

4.6 from 114 reviews

This Biscoff Cheesecake is a deliciously creamy no-bake dessert featuring the rich flavors of Biscoff biscuits and spread. With only five main ingredients, it’s an easy yet indulgent treat perfect for any occasion. The crunchy Biscoff biscuit base combined with the smooth, velvety Biscoff-infused cheesecake filling and a melted Biscoff topping creates a decadent layered dessert that will impress family and friends.

Ingredients

Scale

For the base:

  • 200 g (7 oz) Biscoff biscuits, crushed
  • 80 g (3 oz) unsalted butter, melted

For the cheesecake mixture:

  • 300 ml (1.25 cups) double cream
  • 400 g (14 oz) full fat cream cheese
  • 200 g (7 oz) Biscoff spread

For the topping:

  • 150 g (5 oz) Biscoff spread, melted
  • 50 g (2 oz) Biscoff biscuits, crushed

Instructions

  1. Prepare the base: Combine the crushed Biscoff biscuits with the melted unsalted butter until well mixed. Press this mixture firmly into the base of a springform or removable base tin. Chill the base in the fridge while you prepare the filling.
  2. Make the cheesecake filling: In a bowl, pour in the double cream, add the full fat cream cheese and the Biscoff spread. Whisk vigorously—an electric whisk works best—until the mixture is very thick and creamy, resembling the texture of ice cream.
  3. Assemble the cheesecake: Remove the chilled biscuit base from the fridge and spread the cheesecake mixture evenly over the base, smoothing the top with a spatula or the back of a spoon.
  4. Chill the cheesecake: Place the assembled cheesecake back into the fridge and chill for at least 3 hours. For best results, allow it to chill overnight to set firmly.
  5. Prepare the topping: When ready to serve, gently melt the remaining 150 g of Biscoff spread in a pan over low heat. Take care not to overheat; it should be warm and pourable but not hot.
  6. Add the topping: Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff spread evenly over the top layer. Smooth out gently with the back of a spoon without disturbing the cheesecake layer below. Sprinkle the crushed Biscoff biscuits around the edge for decoration.
  7. Final chill: Return the cheesecake to the fridge for at least one more hour to allow the topping to set fully. While it can be cut sooner, waiting will give cleaner slices.
  8. Serve: To serve, run a warmed dinner knife carefully around the edges inside the tin to loosen the cheesecake before removing the sides. Cut into 12 slices and enjoy your creamy Biscoff cheesecake.

Notes

  • Butter: Use unsalted butter melted quickly in the microwave for easy mixing. This measurement is equivalent to approximately 3/4 of a US butter stick.
  • Cream Cheese: Philadelphia brand cream cheese is recommended for easier mixing and best texture. Always use full fat cream cheese and drain any excess liquid.
  • Cream: Double cream should be cold and whipped until it holds its shape like ice cream. Heavy cream is the US equivalent.
  • Tin: Use a springform or removable base tin for easy removal. Warm a dinner knife and run it around the edges before removing the cheesecake to achieve neat slices.

Keywords: Biscoff cheesecake, no bake cheesecake, easy cheesecake, Biscoff spread dessert, creamy cheesecake, biscuit base dessert

Find it online: https://busyrecipe.com/biscoff-cheesecake-5-ingredients-recipe/