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Cheesecake on a serving board with serving wear, jar of Biscoff and Biscoff cookies and slice of cake in background.

Biscoff Cheesecake

Author: Sarah Brooks
This no-bake Biscoff cheesecake is smooth, creamy and oh so delicious. With a crunchy Biscoff base and pretty drip edge it looks as good as it tastes!
4.95 from 19 votes
Prep Time 30 mins
Cook Time 0 mins
Chilling time 4 hrs
Total Time 4 hrs 30 mins
Course afternoon tea, Dessert, morning tea, Snack
Cuisine American, Australian, British
Servings 10 slices
Calories 280 kcal


  • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
  • Electric hand beaters or stand mixer
  • Stick/immersion blender with chopping bowl attachment or food processor


Cheesecake base

  • 2 & ⅓ cups (250gms) Biscoff cookies
  • 1 stick (115gms) unsalted butter

Cheesecake filling

  • 2 x 8 ounce tubs (450gms total) full fat cream cheese, at room temperature
  • ½ tablespoon lemon juice
  • cup (200gms) smooth Biscoff spread
  • ½ teaspoon vanilla extract
  • 1 cup (250mls) thickened cream

Cheesecake topping

  • cup (100gms) smooth biscoff spread
  • 2 - 3 biscoff cookies


Cheesecake base

  • Line the base and sides of a spring form tin with baking paper.
  • Break up the biscuits and blitz briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.
  • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
  • Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
  • Pour into lined spring form tin and press down at the bottom to form the base.
  • Chill in fridge for at least one hour and up to overnight.

To make the cheesecake filling

  • Beat the room temperature cream cheese with the lemon juice. Put the Biscoff cheesecake filling into a microwave proof bowl and melt in the microwave for about thirty seconds to one minuit until smooth and pourable. Add the melted Biscoff spread to the cream cheese and vanilla and beat until combined.
  • In a seperate bowl whip at the cream until soft peaks form. Add the cream to the cream cheese mix and fold until smooth and combined.
  • Pour over the chilled base and smooth down with an offset spatula. Chill in the fridge for at least four hours, preferable over night.

To decorate the cheesecake

  • Remove the cheesecake from the pan and smooth the sides if you like with a knife or spatula.
  • Melt the Biscoff spread for the topping in a microwave proof bowl for about thirty seconds to one minut until its very smooth and pourable. Pour the Biscoff spread onto the top of the cheesecake and quickly spread out with an off set spatula before the spread sets.
  • For a pretty drip around the side put some of the heated Biscoff spread into piping bag with a fine round nozzle. Starting at one edge squeeze a little so a drip forms and start going down teh side of the cake. Move the nozzle across a little bit then squeese so another drip forms. Repeat until you have created drips around the entire cake.
  • Finally sprinkle a little extra crushed up biscuits around the top edge of the cake and you're done!


Calories: 280kcalCarbohydrates: 19gProtein: 7gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 224mgPotassium: 108mgFiber: 0.1gSugar: 11gVitamin A: 368IUVitamin C: 0.4mgCalcium: 116mgIron: 0.2mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Cookie butter, Lotus Biscoff, no bake cheesecake, speculoos
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