Easy Decadent Biscoff Cheesecake with Cookie Butter Swirl

There is a dessert that has taken the culinary world by storm, and for good reason: the Biscoff cheesecake. It combines the rich, tangy creaminess of a classic cheesecake with the warm, spiced caramel flavor of Biscoff cookies and cookie butter. My Biscoff cheesecake recipe is a showstopper, boasting a crunchy crust and a perfectly stabilized, airy filling. Best of all? It’s completely no-bake, making it the ideal decadent dessert for hot weather, festive gatherings, or anytime you want maximum flavor without turning on the oven. It is simple, elegant, and always a huge crowd-pleaser.

Setting the Stage

Since this is a no bake dessert, the preparation is fast, but timing the temperatures is key to a smooth Biscoff cheesecake.

• Soften Ingredients: Take the cream cheese and butter out of the refrigerator at least 2 hours before starting. Cold ingredients are the enemy of smooth filling.
• Crush the Cookies: Crush the Biscoff cookies for the crust until they resemble fine sand. You can do this in a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
• Make Space: Clear out a large space in your refrigerator to accommodate the springform pan. This cheesecake needs at least 8 hours (or preferably overnight) to set perfectly.

Biscoff Cheesecake Recipe Card

Biscoff Cheesecake Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

0

minutes

Calories

480

kcal

This spectacular Biscoff cheesecake recipe is entirely no-bake, featuring a crunchy cookie crust and an incredibly creamy, spiced cookie butter filling.

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Ingredients

• For the Crust:

• 250 grams Biscoff or similar speculoos cookies (about 36 cookies)

• 0.5 cup unsalted butter, melted

• For the Filling:

• 3 (8-ounce) packages full-fat cream cheese, room temperature

• 1.25 cups powdered sugar, sifted

• 1 teaspoon vanilla extract

• 1.5 cups cold heavy cream (35% fat)

• 1 cup smooth Biscoff cookie butter, melted and cooled slightly

• For the Topping:

• 0.5 cup smooth Biscoff cookie butter, warmed for drizzling

• Whole Biscoff cookies, for garnish

Directions

• Make the Crust In a food processor, pulse the Biscoff cookies until they are fine crumbs. Combine the crumbs with the melted butter. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill the crust for 30 minutes.
• Create the Filling Base In a large bowl, beat the cream cheese until completely smooth. Add the sifted powdered sugar and vanilla and beat until well combined, scraping the sides.
• Whip the Cream In a separate, cold bowl, whip the cold heavy cream until stiff peaks form.
• Combine and Fold Fold the whipped cream into the cream cheese mixture gently, using a rubber spatula. Do not overmix. Fold in the cooled, melted cookie butter until just incorporated, leaving some light streaks for a marbled look.
• Assemble and Chill Spoon the filling onto the chilled crust. Smooth the top with a spatula. Chill the cheesecake for at least 8 hours, or preferably overnight, until completely firm.
• Top and Serve Once set, carefully remove the sides of the springform pan. Drizzle the warmed cookie butter over the top and garnish with whole Biscoff cookies.

Notes

• Room Temperature is Key: Ensure the cream cheese is truly softened. This is the only way to avoid a grainy texture in your Biscoff cheesecake.
• Chill Time Matters: Do not try to serve this before the 8-hour mark. The chemical set needs time to occur.
• Cookie Butter Melting: Melt the cookie butter for the filling and allow it to cool slightly before adding. Adding hot cookie butter will deflate the whipped cream.

Nutrition Facts

• Fat: 36g
• Sodium: 260mg
• Carbohydrates: 38g
• Protein: 7g

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The Secret to the Set

This specific Biscoff cheesecake recipe is foolproof because it relies on two essential elements to achieve its famous stability and texture:

• Cream Cheese Temperature: We use cream cheese that is truly at room temperature. This is non-negotiable. Cold cream cheese results in lumps, and lumps lead to a grainy filling. Fully softened cream cheese whips up smoothly with the sugar and fat.
• Whipped Cream Stabilization: Instead of relying on gelatin, we fold stabilized, heavy whipped cream into the mixture. When the cream is whipped to stiff peaks, it provides the necessary structure and aeration to ensure the Biscoff cheesecake sets firmly when chilled, while remaining light and fluffy on the palate.

The high fat content of the full-fat cream cheese and the melted Biscoff cookie butter provides a rich mouthfeel. This means we can reduce the added sugar without sacrificing flavor. For those with dietary concerns, this recipe is adaptable: substitute the butter for a vegan stick and use a coconut-based whipped cream alternative for a dairy-free Biscoff cheesecake that still sets beautifully. The science of dairy fats explains why high-quality heavy cream is so essential for maintaining structure.

Chef’s Pro Tips for the Perfect Cheesecake (Achieving Perfection)

Achieving the perfect, tall, and creamy Biscoff cheesecake requires attention to detail.

• Do Not Overmix the Filling: Once the whipped cream is folded in, stop mixing. Overmixing deflates the air, resulting in a dense, heavy filling that may not set properly.
• The Crust Secret: Press the crust mixture very firmly into the bottom and slightly up the sides of the pan using the bottom of a measuring cup. This compression prevents a crumbly crust when slicing.
• The Smooth Swirl: To drizzle the Biscoff cookie butter topping, warm it slightly in the microwave until it is fully liquid (about 30 seconds). This allows it to pour smoothly without dragging the chilled filling.
• Clean Slices: To get bakery-perfect slices of Biscoff cheesecake, dip a sharp knife in very hot water and wipe it clean before making each cut. This prevents the filling from sticking.

Creative Cheesecake Spins

Chocolate Chip Biscoff

For the ultimate contrast, introduce chocolate to the Biscoff cheesecake. Fold 0.5 cup of mini chocolate chips into the filling just before chilling. For the crust, use a 50/50 mixture of Biscoff cookies and dark chocolate wafer cookies. The slight bitterness of the chocolate balances the intense sweetness of the cookie butter beautifully.

Spiced Ginger Biscoff

Enhance the warm spices inherent in the Biscoff flavor profile. Add 1 teaspoon of ground ginger and a pinch of ground black pepper (yes, pepper!) to the cream cheese filling. This amplifies the warmth and adds an exciting, subtle heat. Garnish the finished Biscoff cheesecake with a sprinkle of crystallized ginger pieces.

Individual Mini Cheesecakes

For perfect portion control and easy serving at a party, use a muffin tin lined with cupcake wrappers instead of a springform pan. Press a small spoonful of crust mixture into the bottom of each wrapper and top with the filling. This variant requires only 2-3 hours of chilling time and makes elegant individual servings.

If you love no-bake desserts, you must try my recipe for No Bake Blackberry Cheesecake next.

Common Questions

Final Slice (Conclusion)

This Biscoff cheesecake recipe is truly one of the most satisfying desserts you can create. It is rich, it is creamy, and the warm, spiced flavor of the cookie butter is simply addictive. You will be amazed at the professional quality you can achieve with zero oven time!