This Biscoff cheesecake is rich and creamy and needs just 6 ingredients to make! No baking required, it’s a simple yet elegant dessert that is easily made vegan and dairy free.
The Best Biscoff Cheesecake
For those who don’t know what Biscoff is, it is a spread that is made of ground up Biscoff cookies. While it isn’t the kind of spread you’d have on your toast, it’s perfect for desserts or drizzled over ice cream.
Now, this Biscoff cheesecake may look incredibly fancy but I promise you, it is so easy to make and needs just 6 ingredients!
No eggs and no dairy are needed, but you’d never tell. The texture of the cheesecake is ultra smooth and silky, which is almost mousse like. The cheesecake is sweet and full of cookie butter flavor, that you won’t stop at one slice!
Oh, and if you want to try some other cheesecakes we love, try a prize winning keto cheesecake or a magic vegan cheesecake.
Ingredients needed
This recipe needs just 6 ingredients to make, and if you’ve made any of my vegan recipes before, you probably have everything on hand! If not, you can find these at your local grocery store. Here is what you’ll need:
For the base
- Biscoff cookies. Crushed up Biscoff cookies to make a crust similar to a graham cracker crust.
- Butter OR vegan butter. Melted and unsalted. If you use vegan butter, choose ones from a block, not a spread/tub.
For the filling
- Cream cheese. Softened to room temperature.
- Superfine sugar. Also known as caster sugar. This is not the same as powdered sugar, so do not substitute this for it.
- Biscoff spread. A must for a Biscoff cheesecake! Use the smooth variety, not the crunchy one.
- Double cream. Also known as heavy cream or thickened cream.
Frosting
- Biscoff spread. Optional, but I love adding a layer of melted Biscoff over the cheesecake.
How do you make a lotus Biscoff cheesecake?
Simple is an understatement for this biscoff cheesecake recipe.
It follows a simple 3-step process you could literally make in your sleep. I like to use a spring-form pan because it makes the removal of the cheesecake so much easier.
Ready to whip one up now?
Step 1- Make the crust
Start by preparing the cookie crust. In a mixing bowl, combine your crushed cookies with the melted butter and mix until combined. Transfer the cookie base into an 8-inch spring-form cake pan and refrigerate.
Step 2- Make the filling
Next, prepare the cheesecake filling. In a large mixing bowl, add the cream cheese and superfine sugar and beat until creamy. Add the Biscoff spread and beat until smooth. Add the double cream and beat until thick and glossy.
Step 3- Assemble the cheesecake
Now, transfer the cheesecake filling into the pan and spread out in an even layer. Cover the cheesecake and refrigerate it overnight.
The next morning, melt extra Biscoff and spread over the top of the firm cheesecake. Sprinkle extra crushed cookies and refrigerate for another hour, to firm up.
Tips for success
- If you choose to make this vegan, use good quality vegan cream cheese and vegan butter, both of them preferably from a block. The block varieties contain less/no fillers or added liquid and yield a smoother filling.
- For an even more intense Biscoff filling, fold through 1/2 cup crushed cookies.
- When preparing the cheesecake filling, be sure that the mixture is stable and fluffy, otherwise, the cheesecake won’t set properly.
Storage info
Wondering what is the best way to store a Biscoff cheesecake? Here are best practices for cheesecake storage:
- To store: Leftovers should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
- To freeze: Place the set cheesecake in a shallow container and store it in the freezer for up to 6 months.
Frequently Asked Questions
The flavor of biscoff is similar to a ginger nut cookie or a cinnamon cookie with an emphasis on the nutmeg and ginger.
While delicious on its own, you can take it up a notch by adding a scoop of ice cream, some whipped cream, or a drizzle of caramel syrup.
No, it is not recommended to make this a crustless cheesecake. The filling is a little too soft for it to hold up itself.
I’d like to receive more tips & recipes from The Big Man’s World.
Ingredients
FOR THE CRUST
- 1 250 gram package Biscoff cookies crushed
- 6 tablespoons butter * See notes
FOR THE FILLING
- 2 1/2 cups cream cheese softened * See notes
- 1/4 cup superfine sugar
- 1 cup Biscoff spread smooth
- 1 1/4 cups heavy cream * See notes
FOR THE FROSTING
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- 1/2 cup Biscoff spread melted
- 1/4 cup Biscoff cookies crushed
Instructions
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Line an 8-inch springform cake pan and set aside.
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In a mixing bowl, combine your crushed Biscoff cookies with melted vegan butter and mix until combined. Transfer into the lined springform pan and refrigerate.
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In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the double cream and continue to beat until it stabilizes and thickens.
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Transfer the filling onto the crust and refrigerate overnight.
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Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Sprinkle the edges with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.
Notes
TO STORE: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.