There’s something truly magical about the rich, creamy texture paired with the warm spiced notes of Biscoff, which is exactly why this Biscoff Cookie Butter Cheesecake Recipe stands out in my dessert collection. It’s a luscious, no-bake cheesecake packed with layers of cookie butter goodness that’s just irresistible.
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Why You'll Love This Recipe
This Biscoff Cookie Butter Cheesecake Recipe is a game changer if you’re after that creamy, decadent dessert that feels fancy but is surprisingly simple to pull off. Every bite is a perfect balance of cookie crunch and silky cheesecake creaminess, and honestly, making it feels like a fun little kitchen adventure.
- Ultra creamy texture: The blend of cream cheese and whipped cream results in a smooth, dreamy cheesecake that melts in your mouth.
- Biscoff cookie butter layer: That hidden center layer amps up the flavor, giving you bursts of spicy-sweet surprise with every bite.
- No baking required: This cheesecake comes together fast and easy, perfect for those warm days or when your oven’s busy elsewhere.
- Simple ingredients: With just a few pantry staples and Biscoff goodies, you can create an impressive dessert without any fuss.
Ingredients & Why They Work
Each ingredient in this recipe plays a special role in delivering that perfect flavor and texture combo. Shopping tip: pick high-quality cream cheese and, of course, don’t skip the Biscoff cookies and spread—they’re the star players!
- Biscoff cookies: These bring in that signature crunchy, caramelized spice element for both the crust and the filling’s surprise center.
- Unsalted butter: Used to bind the crust, it adds richness without overpowering the cookie spices.
- Sea salt: Just a touch to balance sweetness and enhance flavors.
- Heavy whipping cream: When whipped, it adds lightness and airiness to the cheesecake, making it irresistibly creamy.
- Cream cheese: The foundation of any cheesecake, softened for smooth mixing and a tangy backbone.
- Powdered sugar: Sifted to avoid lumps, it sweetens the filling gently without graininess.
- Biscoff spread: The indulgent cookie butter that flavors the filling and adds a sexy, gooey layer in the center.
- Biscoff cookies (crumbled): These small chunks add delightful texture surprises nestled inside the filling.
Make It Your Way
I love experimenting with this cheesecake. Sometimes I swap out a few Biscoff cookies for chocolate chip ones to add chocolate vibes or use a graham cracker crust if I want something a bit lighter—but honestly, the cookie butter flavor is what keeps me coming back. You should totally play around and see what suits your sweet tooth!
- Variation: I once added a drizzle of caramel sauce on top and it elevated the dessert to a whole new level of decadence—perfect for celebrations!
Step-by-Step: How I Make Biscoff Cookie Butter Cheesecake Recipe
Step 1: Crafting the Perfect Crust
Start by blitzing about 13 ounces of Biscoff cookies until they’re fine crumbs—no giant chunks here. Then mix them with melted unsalted butter and a pinch of sea salt until the crumbs hold together like wet sand when pressed. Press that mixture firmly into your springform pan’s base. I like to use the bottom of a glass to pack it evenly—it helps the crust stay solid and crisp once chilled.
Step 2: Whip Up the Creamy Filling
Next, whip your cold heavy cream until you get soft peaks—that’s the fluffiness we want. In a separate bowl, beat the softened cream cheese until smooth, then add in salted sea salt, sifted powdered sugar, and a generous cup of Biscoff spread for that iconic flavor. Carefully fold in the whipped cream to keep things airy and luscious. This gentle folding is key so your cheesecake isn’t heavy.
Step 3: Building the Layers of Bliss
Spread half of your creamy filling over the crust, then sprinkle some crumbled Biscoff cookies on top. Drizzle about ¼ cup of melted Biscoff spread evenly over the cookie layer—this hidden layer is my favorite part; it gives bursts of that rich cookie butter flavor inside. Top with the remaining filling and smooth it out for an inviting finish.
Step 4: Chill and Garnish
Pop the cheesecake in the fridge to set for at least 4 hours—overnight is best if you can wait. Before serving, pour melted Biscoff spread over the top and sprinkle with more crumbled cookies for that irresistible crunch and glossy finish. Watching the glossy cookie butter drizzle is always my happy moment.
Top Tip
After making this cheesecake several times, I’ve learned subtle tweaks can really help nail the perfect texture and flavor every time. Here are my top tips to make sure you impress:
- Room Temperature Cream Cheese: Always soften your cream cheese fully to avoid lumps and get that silky smooth filling.
- Whip the Cream Right: Don’t overwhip your heavy cream; soft peaks give you creaminess without stiffness.
- Press the Crust Firmly: Use the base of a glass or measuring cup to firmly pack the crust so it holds up when sliced.
- Chill, Don’t Rush: Give the cheesecake plenty of time to set in the fridge—it makes slicing cleaner and flavors mingle perfectly.
How to Serve Biscoff Cookie Butter Cheesecake Recipe
Garnishes
I usually keep it super simple with a drizzle of melted Biscoff spread and a sprinkle of crumbled cookies on top. Sometimes, I add a few toasted pecans for a bit of crunch or a dollop of whipped cream to lighten things up. Fresh berries work too, adding a nice brightness against all that caramelized sweetness.
Side Dishes
This cheesecake pairs beautifully with coffee or a chai tea that complements the spice notes. For a meal, I love serving it after dinner with a light fruit salad or some simple vanilla ice cream to balance richness.
Creative Ways to Present
For parties, I’ve made mini versions in little jars topped with crushed Biscoff and caramel swirls—everyone loves grabbing a little jar to go. Another fun idea is to create a layered trifle with alternating batches of crust, filling, and cookie crumbles in a clear bowl to show off the layers.
Make Ahead and Storage
Storing Leftovers
I always keep leftovers covered tightly in the fridge, and it stays fresh and creamy for up to 4 days. Covering it well prevents the cheesecake from drying out or absorbing fridge odors, which is key to maintain that delicious flavor.
Freezing
This cheesecake freezes surprisingly well! I wrap slices individually in plastic wrap and then foil, which keeps freezer burn away. When I’m ready to enjoy, I thaw it overnight in the fridge – the texture is almost as good as fresh!
Reheating
Since it’s a no-bake cheesecake, reheating isn’t necessary, but if you want it slightly softer, I set it out at room temperature for 20 minutes before serving. This really brings out the creamy texture and the cookie butter flavors.
Frequently Asked Questions:
You can substitute peanut butter, but keep in mind it will change the character of the cheesecake. Biscoff's unique caramelized spiced flavor is what makes this recipe so special, but peanut butter offers a delicious alternative with a richer nutty taste.
A springform pan is highly recommended because it allows easy removal of the cheesecake without disturbing its delicate sides. If you don’t have one, you can line a regular cake pan with parchment paper for easier removal, but be extra gentle.
For the best texture and clean slices, chill the cheesecake for at least 4 hours, though overnight is ideal. This allows the filling to fully set and flavors to meld perfectly.
This recipe relies on cream cheese and heavy cream, which are dairy-based. To make it vegan, you’d need to use plant-based cream cheese and coconut cream, but the texture and flavor will differ. Experimenting with vegan Biscoff alternatives can also help, but results might not match the classic version.
Final Thoughts
Honestly, this Biscoff Cookie Butter Cheesecake Recipe is one of my all-time favorites to make when I want something luxurious but fuss-free. The way the Biscoff flavors weave through every bite feels like a warm, cozy hug. I highly recommend you give it a try—you don’t need to be an expert baker to wow your friends or treat yourself to something truly special.
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Biscoff Cookie Butter Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake Biscoff Cheesecake is an ultra creamy dessert featuring a crunchy biscoff cookie crust, layers of luscious biscoff cookie butter, and a smooth cream cheese filling. Perfect for cookie butter lovers, it’s easy to make and comes together quickly with minimal ingredients, creating a decadent cheesecake dream.
Ingredients
Crust
- 13 oz biscoff cookies (375g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 1 ¼ cup heavy whipping cream (cold)
- 24 oz cream cheese (softened)
- ⅛ teaspoon sea salt
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
Layers and Toppings
- ¼ cup biscoff spread (melted)
- 6 biscoff cookies (crumbled)
- ¾ cup biscoff spread (melted)
- 8 biscoff cookies (crumbled)
Instructions
- Prepare the crust: Crush the biscoff cookies into fine crumbs. In a bowl, combine the cookie crumbs with melted unsalted butter and ¼ teaspoon sea salt. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
- Make the cream cheese filling: In a large mixing bowl, whip the cold heavy whipping cream until stiff peaks form. In a separate large bowl, beat softened cream cheese with ⅛ teaspoon sea salt and sifted powdered sugar until smooth and creamy. Fold the whipped cream gently into the cream cheese mixture until fully combined.
- Add biscoff spread to filling: Stir 1 cup of biscoff spread into the cream cheese mixture until well incorporated and smooth.
- Assemble cheesecake layers: Pour half of the cream cheese mixture over the chilled crust and spread evenly. Drizzle ¼ cup melted biscoff spread over this layer, and sprinkle with 6 crumbled biscoff cookies. Then, pour the remaining cream cheese mixture over, smoothing the top.
- Top cheesecake: Warm ¾ cup biscoff spread until pourable and drizzle over the top of the cheesecake. Sprinkle with the final 8 crumbled biscoff cookies for crunch and decoration.
- Chill the cheesecake: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to set firmly before serving.
Notes
- This cheesecake contains no baking and comes together quickly.
- Use cold heavy cream for best whipping results.
- Sift powdered sugar for a smoother filling texture.
- Chilling the crust before adding the filling ensures a firm base.
- For a firmer set, refrigerate overnight.
- Substitute biscoff cookies or spread with speculoos if unavailable.
- Let melted biscoff spread cool slightly before drizzling to avoid melting the cream cheese layer.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
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