How to Make the Best Biscoff Cheesecake: No‑Bake, 5‑Ingredient, Crowd‑Pleasing Dessert

Biscoff cheesecake delivers a rich, spiced‑cookie flavour with a silky “cream cheese meets biscoff spread” texture that turns any dessert into an event. This no bake biscoff cheesecake features a crunchy biscoff biscuit crust, creamy biscoff filling, and an easy cheesecake recipe you can make ahead or fridge set. In just minutes you can prepare the components, chill, then add the biscoff topping drip and serve.

How to make: gather the biscuit crust, biscoff spread cheesecake filling, and chilled topping drip, press the crust, whip the filling, chill until set, then drizzle with biscoff spread and serve.

How to make you own biscoff cheesecake at home

In this section you’ll prepare yourself for creating the perfect biscoff cheesecake. You’ll become familiar with how the biscoff biscuit crust, biscoff spread cheesecake filling and the fridge set cheesecake process all come together. You won’t yet dive into the detailed ingredients or step‑by‑step instructions, those will follow in the recipe card.

Irresistible No-Bake Biscoff Cheesecake Recipe: 5 Ingredients, Pure Bliss

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This no bake biscoff cheesecake features a biscoff biscuit crust and a creamy biscoff filling, topped with a smooth biscoff topping drip. It’s the perfect make ahead cheesecake for gatherings, simple to prepare with just five ingredients, and ideal for fridge setting. A vegan biscoff cheesecake version is also included with ingredient swaps.

• Author: Jake Hollander
• Prep Time: 20 minutes
• Cook Time: 4–6 hours chilling
• Total Time: 4 hours 20 minutes
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the crust:

• 200g biscoff biscuits (about 1½ cups, crushed)

• 80g unsalted butter (or vegan butter), melted

For the creamy biscoff filling:

• 300g full-fat cream cheese (or vegan cream cheese)

• 200g biscoff spread

• 250ml whipping cream or coconut cream

For the biscoff topping drip:

• 3 tablespoons biscoff spread, gently melted

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Instructions

Step 1: Prepare the biscoff biscuit crust
Crush the biscoff biscuits into fine crumbs. Combine with melted butter until evenly mixed. Press firmly into the base of a springform tin and refrigerate for at least 30 minutes.

Step 2: Whip the creamy biscoff filling
In a large bowl, mix the cream cheese and biscoff spread until smooth. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the biscoff mixture until combined.

Step 3: Fill and chill
Spoon the filling over the chilled crust, smoothing the top. Refrigerate for 4–6 hours or until set. For a firmer fridge set cheesecake, chill overnight.

Step 4: Melt and drizzle biscoff topping drip
Warm the biscoff spread slightly in the microwave (10–15 seconds). Drizzle gently over the set cheesecake before serving.

Notes

• For a vegan biscoff cheesecake: use dairy-free butter, vegan cream cheese, and coconut cream.
• Add a pinch of salt to balance sweetness.
• Serve chilled for best texture.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 22g
• Sodium: 240mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Why You’ll Love This Biscoff Cheesecake

This biscoff cheesecake is more than just a dessert, it’s an experience. Whether you’re new to baking or a seasoned home cook, you’ll appreciate the simplicity and rich flavor that makes this a favorite.

What Flavour Is Biscoff Cheesecake?

Biscoff cheesecake offers a deep caramelized cookie butter flavor balanced by the creamy tang of cream cheese. The lotus biscoff spread brings warm spiced notes, like cinnamon and brown sugar, while the biscoff biscuit crust adds crunch and a hint of toasted richness. Every bite feels indulgent yet balanced.

The Appeal of a 5 Ingredient Cheesecake

This recipe stays true to the easy cheesecake recipe philosophy, minimal ingredients, maximum payoff. Just five core ingredients transform into a decadent dessert with no baking needed. That makes this not only an approachable make ahead cheesecake but also ideal for busy days or beginner bakers.

Benefits of Fridge Set and Make Ahead Cheesecake

Fridge set cheesecake removes the stress of baking and timing. It allows flavors to develop fully overnight while giving the filling time to firm up without gelatin. It’s a true make ahead dessert, perfect for prepping the day before a gathering or dinner.

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Ingredients Breakdown – From Biscoff Biscuit Crust to Creamy Biscoff Filling

The magic of this no bake biscoff cheesecake lies in its simple but well-chosen ingredients. Each component plays a key role in creating a creamy texture, signature flavor, and smooth finish. Here’s how every part contributes.

The Biscoff Biscuit Crust: Crunch with Character

The biscoff biscuit crust offers more than structure, it’s a flavor bomb. Crushed lotus biscoff cookies, known for their caramelized spice, are combined with butter to form a firm yet tender base. This crust is the first layer of indulgence, contrasting beautifully with the creamy biscoff filling.

The key is to crush the biscuits finely and use just enough melted butter to hold them together without turning soggy. It’s this base that sets the tone for every bite.

The Creamy Biscoff Filling: A No-Bake Dream

This is where the biscoff spread cheesecake really shines. Cream cheese provides body and tang, while biscoff spread adds a deep, spiced sweetness. Whipped cream is folded in to lighten the texture and help the filling set in the fridge.

So, what’s the best ratio of spread to cream cheese? For the perfect balance, keep the biscoff spread slightly under the amount of cream cheese, this prevents the filling from becoming too sweet or loose.

This fridge set cheesecake requires no gelatin thanks to the combination of firming cream cheese and chilled whipped cream, making it suitable for those who prefer a more natural set.

Vegan Biscoff Cheesecake: Easy Swaps for All

Want to make it dairy-free? Replace cream cheese with vegan cream cheese and use coconut cream instead of dairy-based whipping cream. Many brands of lotus biscoff cookies and biscoff spread are already vegan, so you’re halfway there. It’s an inclusive twist that delivers just as much flavor.

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Step-by-Step Method for the No-Bake Biscoff Cheesecake

This no bake biscoff cheesecake comes together in four simple steps, requiring no oven, no eggs, and no fuss. Each layer builds upon the next, delivering a creamy biscoff filling and that signature biscoff topping drip everyone loves.

Preparing the Biscoff Biscuit Crust

Start with finely crushed lotus biscoff biscuits. Combine them with melted butter until the texture resembles wet sand. Press the mixture evenly into the base of a springform pan. This crust provides a sturdy and flavorful foundation.

Making the Creamy Biscoff Filling

Blend cream cheese and biscoff spread until completely smooth. Then, whip your cream (or coconut cream for a vegan version) to soft peaks. Gently fold the whipped cream into the biscoff mixture, this lightens the filling and helps it set naturally in the fridge.

This creamy biscoff filling creates the signature mouthfeel of this cheesecake: silky, rich, and melt-in-your-mouth.

Creating the Biscoff Topping Drip

For the iconic biscoff topping drip, gently melt a few tablespoons of biscoff spread. A microwave for 10–15 seconds works well. Let it cool slightly so it doesn’t melt the cheesecake when poured.

How do you get that smooth drip? Use a spoon and drizzle slowly in circular motion starting from the center outward. For more control, a piping bag with a small nozzle works wonders.

No-Bake vs Baked: Is Baked or No-Bake Biscoff Cheesecake Better?

When it comes to biscoff cheesecake, both baked and no-bake versions offer their own appeal, but choosing the right one depends on your taste and time.

Texture Comparison: Fridge Set Cheesecake vs Classic Baked

No bake biscoff cheesecake has a light, mousse-like texture thanks to the whipped cream and cream cheese combo. It sets in the fridge, giving it a smooth, airy feel that melts in your mouth.

Baked biscoff cheesecake is firmer and denser, holding its shape even at room temperature. It’s more traditional in structure, and some might prefer its deeper, more custard-like consistency.

Why No-Bake Is a Favorite

This easy cheesecake recipe skips the oven, the water bath, and the worry of cracks. You can prep it in under 30 minutes and let the fridge do the rest. It’s also ideal as a make ahead cheesecake, simply chill it overnight, then serve.

Without eggs or baking, it’s safer for kids to help make. It’s also adaptable: you can easily create a vegan biscoff cheesecake version without needing to consider baking adjustments.

When a Baked Version Works Better

If you’re aiming for a slice-and-serve at room temperature or need a cheesecake to withstand warmer weather (like a picnic), a baked version might be worth considering. It’s more structured and holds up better outside the fridge.

How Long to Chill & Can You Omit Gelatin?

Setting a no bake biscoff cheesecake doesn’t require guesswork, just time, patience, and the right ingredient balance. Here’s how to ensure yours sets perfectly every time, without needing gelatin.

Recommended Chill Times for a Fridge Set Cheesecake

For best results, chill your biscoff cheesecake for at least 4–6 hours. Overnight is ideal. This allows the creamy biscoff filling to firm up fully and develop its signature texture.

If you’re short on time, place the cheesecake in the coldest part of your fridge. Don’t freeze it unless you plan to serve it frozen, as this can affect the texture when thawed.

Why You Can Make Biscoff Cheesecake Without Gelatin

Thanks to the biscoff spread’s structure and the whipped cream’s natural volume, you can skip gelatin entirely. This fridge set cheesecake relies on cooling and fat content to hold its shape.

This also makes the recipe friendly for those avoiding animal-based thickeners. With the right cream cheese-to-spread ratio and adequate chill time, your filling will slice cleanly and stay stable.

Storage Tips & Best Serving Practices

• Keep refrigerated until just before serving.
• Store leftovers in a sealed container for up to 4 days.
• For clean slices, dip your knife in hot water and wipe between cuts.
• Don’t add the biscoff topping drip until the cheesecake has fully set.

Tips for Perfect Execution & Troubleshooting

Even with a straightforward, no bake biscoff cheesecake recipe, little details can make a big difference. Use these tips to get smooth texture, perfect slices, and that signature biscoff topping drip.

Mastering the Creamy Biscoff Filling

To get that creamy biscoff filling just right:

• Use room temperature cream cheese to avoid lumps.
• Fully blend the cream cheese and biscoff spread before adding whipped cream.
• Fold the whipped cream gently, overmixing can deflate it.
• Keep the ratio of biscoff spread to cream cheese slightly below 1:1 to maintain structure without being too sweet.

How to Get a Smooth Biscoff Topping Drip

The biscoff topping drip is as much about technique as it is about timing. Here’s how to nail it:

• Melt the spread gently (no more than 15 seconds).
• Let it cool slightly so it doesn’t melt the filling.
• Drizzle from the center outward using a spoon or piping bag.
• For dramatic drips, push small amounts over the edge of the cake intentionally.

This final touch transforms your easy cheesecake recipe into something that looks award winning.

Common Problems and Quick Fixes

Crust too crumbly or greasy? Check your biscuit-to-butter ratio. If it’s falling apart, add more melted butter. If it’s oily, cut back slightly.

Filling too soft? Make sure your whipped cream is whipped to soft peaks. Also, chill the cheesecake longer, overnight if needed.

Topping runs or cracks the surface? It was likely too hot. Let it cool to lukewarm before pouring.

Variations & Creative Twists

This no bake biscoff cheesecake is incredibly versatile. Whether you want a show-stopping dessert for a party or a vegan-friendly version, these ideas let you make it your own.

Lotus Biscoff Cheesecake with Extra Crunch

For a Lotus biscoff cheesecake twist, layer extra crushed biscuits between the filling and topping. It adds crunch and a distinct separation of textures that contrasts beautifully with the creamy biscoff filling.

You can also garnish with whole biscoff cookies on top for visual impact, perfect for a dessert table.

Award Winning Biscoff Cheesecake Styling

Make it look like an award winning biscoff cheesecake by decorating with swirls of whipped cream around the edges and alternating biscoff spread piping between each dollop.

Drizzle extra biscoff topping drip in a zig-zag pattern and finish with a light dusting of biscuit crumbs. These presentation tweaks turn a simple dessert into a stunning centerpiece.

Vegan Biscoff Cheesecake Swap

This recipe easily converts to a vegan biscoff cheesecake:

• Use plant-based cream cheese.
• Swap whipping cream for thick coconut cream (chilled overnight).
• Use vegan butter for the crust.
• Confirm your biscoff spread and biscuits are labeled vegan (most are!).

The result is still a creamy, satisfying cheesecake with all the cozy, spiced flavor you expect.

Frequently Asked Questions About Biscoff Cheesecake

Conclusion

This no bake biscoff cheesecake is everything you want in a dessert. rich, creamy, spiced, and stunning on the table. With its biscoff biscuit crust, creamy biscoff filling, and signature biscoff topping drip, it’s no wonder this easy cheesecake recipe has become a make ahead favorite for so many.

Whether you’re planning a holiday menu, treating yourself, or looking for a vegan biscoff cheesecake option, this recipe gives you flexibility and flavor in every bite. Chill, slice, and savor, your next dessert showstopper is just a few ingredients away.

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