Biscoff Cheesecake
Chilling in the refrigerator is what firms up this no-bake Biscoff Cheesecake, with its crunchy cookie crust and silky filling. It is an easy make-ahead dessert that needs no oven.
Yield: 12 servings | Prep: 30 min | Chill: about 5 hr | Total: 5 hr 30 min
Biscoff Cheesecake Ingredients
- 2 cups biscoff biscuit crumbs (for the crust) — crush the cookies finely in a food processor so the crust packs tightly and holds its shape when sliced.
- 1/3 cup (75 ml) unsalted butter, melted — binds the crumbs into a firm crust. Melt it fully so it coats every crumb evenly.
- 1 1/2 cups biscoff spread (for the filling) — the main flavor in the filling. A smooth spreadable jar blends in more easily than a crunchy version.
- 1/2 cup biscoff spread (for the topping) — the glossy top layer. It must be melted and pourable, so warm it gently.
- 1/4 cup biscoff biscuit crumbs (for garnish) — adds crunch on top.
- 1 1/2 lb (680 g) cream cheese, softened to room temperature — forms the body of the filling. Softened cream cheese beats smooth without lumps.
- 1 cup (120 g) powdered sugar — sweetens the filling and dissolves quickly. Sift it if it has clumps.
- 1 tsp (5 ml) vanilla extract — rounds out the caramel-spice flavor of the Biscoff.
- 3/4 cup (180 ml) heavy cream, chilled — whipped and folded into the filling for lightness.
How To Make This Biscoff Cheesecake Recipe
- Make the crust. Mix the 2 cups biscoff biscuit crumbs with the melted unsalted butter until every crumb is damp. Press the mixture firmly into the bottom of a 9-inch springform pan, using the flat base of a glass to pack it down in an even layer. Pack the crust well up the sides so the filling does not leak underneath. If a pinch of crumbs will not clump when squeezed, add a little more melted butter.
- Beat the filling. Beat the softened cream cheese until smooth, scraping the bowl as you go. Add the 1 1/2 cups biscoff spread, powdered sugar, and vanilla extract and beat until fully combined. In a separate bowl, whip the chilled 3/4 cup heavy cream until soft peaks form, meaning the peaks droop slightly when you lift the beaters. Fold the whipped cream into the cream cheese mixture with a spatula in slow, wide strokes until no white streaks remain. Beating the cream in hard knocks out the air and makes the filling dense.
- Fill the pan. Pour the cream cheese filling over the Biscoff crust and smooth the top with a spatula. Tap the pan gently on the counter to release trapped air bubbles. Refrigerate until the filling is set and firm to the touch, about 4 hours. If the center still wobbles when the pan is shaken gently, chill it longer before adding the topping.
- Top and finish. Warm the 1/2 cup biscoff spread in a small bowl in short bursts until melted and pourable. Let it cool slightly so it does not sink into the filling, then spread it in a thin, even layer over the chilled cheesecake. Sprinkle the 1/4 cup biscoff biscuit crumbs over the top and refrigerate until the topping is set, about 1 hour.
Substitutions And Additions
Biscoff Biscuit Crumbs
Graham cracker crumbs can replace Biscoff cookies in the crust, in the same amount. The flavor will be more classic and less spiced, but the crust will still set firmly. Keep the crumbs finely ground.
Cream Cheese
I’d use full-fat cream cheese in a block, since it gives the filling the best structure. Reduced-fat versions tend to loosen and weep, and whipped cream cheese in a tub can make the filling runnier.
Heavy Cream
Heavy whipping cream is the correct choice here. Half-and-half will not whip into the filling and can leave the cheesecake soft.
How To Serve And Store
Serve slices cold, straight from the refrigerator, with a little extra crumb on each plate. For clean slices, run a thin knife under hot water and wipe it dry between cuts.
In The Fridge
Keep the cheesecake covered in the refrigerator for up to 4 days.
In The Freezer
Wrap the cheesecake well and freeze for up to 1 month. Thaw it overnight in the refrigerator before slicing and serving.
Frequently Asked Questions
Can you make Biscoff cheesecake ahead of time?
Yes, it can be made a day ahead. Keep it chilled and covered until serving.
Why is my filling soft after chilling?
Most often the cream cheese was not fully softened, or the cream was not whipped to soft peaks before folding. Allow the full chilling time so the filling sets firmly.
Can I use a different pan?
A 9-inch springform pan is the easiest for slicing and removing the cheesecake. Other pans will work but may make slices harder to lift out cleanly.
More Recipes You’ll Love
- Biscoff Cheesecake Cups
- Swirled Christmas Cookies
- No-Bake Christmas Chocolate Crunch Clusters
- Stuffed Eggplant Bundles in Rich Tomato Sauce
Enjoy this simple dessert, and for more easy ideas, Follow Hailee Recipes on Pinterest.
Biscoff Cheesecake
Ingredients
Method
- Mix the 2 cups biscoff biscuit crumbs with the melted unsalted butter and press firmly into a 9-inch springform pan.
- Beat the cream cheese, 1 1/2 cups biscoff spread, powdered sugar, and vanilla extract, then fold in the whipped heavy cream.
- Pour the cream cheese filling over the biscoff crust, smooth the top, and chill until set, about 4 hours.
- Spread the melted 1/2 cup biscoff spread over the chilled cheesecake, garnish with the 1/4 cup biscoff biscuit crumbs, and chill until set, about 1 hour.
