Biscoff Cheesecake Bliss: Why You’ll Love This No-Bake Treat
Apart from the obvious (hello, Biscoff!), here’s why this cheesecake is my go-to:
- No baking required – seriously, just blitz, pour, and chill!
- Only 6 ingredients, most of which you might already have in the pantry or fridge.
- The texture is next-level — creamy, smooth and light with a crunchy, buttery biscuit base.
- It’s the kind of dessert that looks super fancy, but takes very little effort to pull together. (We love a lazy win)
- It keeps beautifully in the fridge or freezer, making it the ultimate make-ahead treat.
Let’s Talk About the Ingredients
Cream Cheese
Go for a full-fat cream cheese like Philadelphia (the block kind, not the spreadable tub). It gives your cheesecake that dense, velvety finish that’s essential for that perfect slice.
Thickened Cream
You’ll need thickened cream to help aerate the filling. In Australia, this is the one with around 35% fat – perfect for whipping. Don’t sub in light cream — it won’t hold up properly.
Biscoff Spread
Star of the show! Smooth Biscoff spread is the golden caramel-biscuit magic that makes this cheesecake truly unforgettable. If you want extra punch, swirl some chunky Biscoff in the filling, or drizzle more on top before serving.
White Chocolate
White chocolate adds a creamy sweetness and helps the filling set beautifully without the need for gelatine (bonus for vegetarians!).
Speculaas Biscuits
You can use Lotus Biscoff biscuits, or I love the Aldi or Coles brands of speculaas — they’re budget-friendly and just as tasty. These spiced biscuits bring that deep caramel, almost gingery flavour that balances the sweetness perfectly.
Butter
Melted butter binds the biscuit base together. Use unsalted if you like to control the saltiness, or salted if you love a bit of contrast in flavours.
Tips and Tricks for the Perfect Biscoff Cheesecake
- Chill overnight for best results. I know, waiting is the hardest part — but it really does help the cheesecake firm up and slice beautifully.
- Use a springform tin for easy release. Line the base with baking paper to make lifting it out a breeze.
- Warm your Biscoff spread before pouring it over the top. 30 seconds in the microwave should do it – you want it runny, but not piping hot.
- Decorate just before serving if you’re adding crushed biscuits or whipped cream — they’ll stay crisp and fresh that way.
- Want extra wow? Add a drizzle of melted white chocolate or a few mini Biscoff biscuits on top.
Serving Suggestions for Your Biscoff Cheesecake
- A hot cup of strong espresso or long black
- A drizzle of salted caramel sauce for next-level decadence
- Fresh berries like raspberries or strawberries to cut through the richness
- A scoop of vanilla bean ice cream (go on, treat yourself!)
Serve it straight from the fridge for the perfect slice, and if you’re feeling a bit boujee, dust with a little icing sugar for that chef’s kiss finish.
How to Store Your Biscoff Cheesecake
- In the fridge: Keep it in an airtight container or tightly wrapped in cling film for up to 5 days.
- In the freezer: You can freeze the whole cheesecake (before adding decoration) or individual slices. Wrap in plastic wrap, then foil, and freeze for up to 2 months. Just thaw in the fridge overnight before serving.
- If freezing slices, add a little square of baking paper between each one to make them easier to grab and defrost.
Perfect for those “just one more bite” midnight cravings!
Other Recipes to Try If You Love This Biscoff Cheesecake
Final Thoughts: Why This Biscoff Cheesecake Deserves a Spot in Your Recipe Collection
This Biscoff cheesecake is hands-down one of the easiest, most impressive desserts you’ll ever make. It’s the kind of recipe that delivers every single time — whether you’re feeding a crowd, hosting a dinner, or just looking for a little midweek magic.The balance of sweet, creamy, and spiced flavours makes it unforgettable, and the fact that you can make it ahead (and even freeze it!) means it’s always ready when you are.
So the next time someone says “bring dessert”, you know what to do! 🍰Don’t forget to snap a pic and tag me on Insta @steph_cooks_stuff so I can see your Biscoff cheesecake masterpiece!
Biscoff Cheesecake
Prep Time 30 minutes 
Chill Time 8 hours 
Total Time 8 hours 30 minutes 
Ingredients
Equipment
Method
- Add ¾ of your biscuits and butter to a food processor and blitz until it looks like sand. (Keep the rest for decorating later!)
- Line your springform tin with baking paper and press the crumb mixture firmly into the base and sides — it doesn’t have to be perfect!
- Pop it in the freezer while you make the filling.
- Melt your white chocolate in the microwave for about 1½ minutes.
- In your processor, add cream cheese, cream, vanilla and melted chocolate.
- Blitz until silky smooth and pour into your biscuit base.
- Warm your Biscoff spread in the microwave for 30 seconds until it’s soft and pour it over the cheesecake filling. Crush up your leftover biscuits and sprinkle on top.
- Pop it in the fridge to set — overnight is best if you can wait that long!
Nutrition
Video
Tried this recipe?
Let us know how it was!
Does the cream need to be whipped. The texture of mine was a little runny even in the fridge. Absolutely delicious tho.
Hi Robyn, the food processor will do the job for you. Step 5 :). Is it a 5 star dish?
Steph I don’t have a food processor – Will beaters work for the filling?
beaters will be fine for the filling Anne. Just get it silky smooth before you pour it in.