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This dreamy, creamy Biscoff Cheesecake is a super impressive treat but with just FIVE INGREDIENTS. No skill, no baking, no faff required! You have to try this one, but don’t blame me when you can’t stop eating it…
You know I LOVE no-bake cheesecakes and have so many different flavours in my collection.
This one was originally based on my Oreo Cheesecake and my Nutella Cheesecake. These are both BIG cheesecakes, and I really wanted to come up with something this year that was:
⭐️ A delicious easy-to-make dessert for a party or crowd.
⭐️ Very low effort.
⭐️ Reasonably affordable.
SO… here is my Biscoff Cheesecake, which ticks all of those boxes and more!
Why you’ll love this Biscoff Cheesecake recipe
⭐️ Simple ingredients + super easy method = great for beginners
⭐️ A show stopping impressive dessert
⭐️ Make ahead for convenience
About Biscoff Cheesecake
Biscoff cookies are delicate, small-crumb delights that were created in 1932 and continue to be made in Belgium by a family business to this day. Meanwhile the spread with the same flavour has taken the internet by storm.
When testing this recipe, we decided to use Lotus Biscoff spread to not only sweeten it (so no need for more sugar), but also decorate it. This means fewer ingredients and processes = WIN!
After a few trials, we also refined the ingredients list to use one full jar of Biscoff so there’s also no waste. Hurrah for 5 ingredient recipes!
This cheesecake is also slightly shallower than some of my other ones (to keep it affordable), but still has the perfect ratio of biscuit base vs cream filling vs topping.
Biscoff Cheesecake Ingredients
For the base:
- Biscoff biscuits – We’re going to crush these up
- Unsalted butter – Melt this quickly in a mug in the microwave
For the cheesecake filling:
- Double cream – See tips below on the required whipping consistency
- Full fat cream cheese – I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine.
- Biscoff spread – OBVIOUSLY!
For the topping:
- Biscoff spread – This will be very slightly melted
- Biscoff biscuits – Again, to be crushed
How to make Biscoff Cheesecake
- Mix together the crushed biscuits and melted butter.
2. Press the mixture into a tin and pop into the fridge to chill.
3. Whisk the cream cheese, double cream and Biscoff spread together until very thick.
4. Add the mixture to the base that’s been in the fridge. Refrigerate as per the recipe below.
5. When almost ready to serve, melt the Lotus Biscoff spread gently in a pan or microwave. While still warm, pour over the cheesecake while in the tin. Smooth evenly.
6. Crumble remaining biscuit over and pop back into the fridge as per the recipe below.
Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).
Storing the cheesecake
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.
Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
Can cheesecake be frozen?
You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.
Top tips for making Biscoff Cheesecake
Whipping the cream
Make sure you whip the cream straight from the fridge as room temperature cream doesn’t whip as well. Be sure to whip it enough so that it holds its shape – more like the texture of ice cream. HOWEVER, don’t over-whip it or it can split! (Use an electric whisk if you have one.)
Removing the no bake cheesecake from the tin
Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.
If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.
Melting your Biscoff spread
Melt this very gently in the pan so it loosens up. Don’t let it get too hot but warm enough to pour over the top of the cheesecake until it’s covered all over.
Biscoff Cheesecake recipe FAQs
If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving. This also might happen if you haven’t left it to go cold enough in the fridge in between steps.
This is a shallower cheesecake than I usually make but I’d still recommend this 7″ tin, which will give you plenty of room and is very easy to use. You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter than the ones in the pictures.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Biscoff Cheesecake {5 Ingredient Recipe!}
Ingredients
For the base:
- 200 g Biscoff biscuits , Crushed
- 80 g Unsalted butter, Melted
For the cheesecake mixture:
- 300 ml Double cream
- 400 g Full fat cream cheese
- 200 g Biscoff spread
For the topping:
- 150 g Biscoff spread, Melted
- 50 g Biscoff biscuits, Crushed
Instructions
- Combine the crushed biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
- Pour the double cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
- When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.)
- Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) Sprinkle the remaining crushed biscuits around the edge.
- Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won't be as neat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
good cheesecake cheers mate
Amazing recipe the guests really loved it asked me where i bought it from