Biscoff Cheesecake Recipe

You know that little caramel cookie they give you with airplane coffee? Yeah—imagine turning that into a rich, creamy, no-bake cheesecake. That’s Biscoff Cheesecake. And it’s just as epic as it sounds.

This dessert is a full-on tribute to cookie butter lovers. It starts with a buttery Biscoff crust, followed by a silky cream cheese and Biscoff filling that’s both light and decadent. Then—because we’re not here to hold back—it’s topped with a glossy layer of melted cookie butter and crushed cookies for that final mic drop moment.

And the best part? No oven. No water bath. Just chill, slice, and serve. It’s the kind of dessert you pull out when you want everyone to lose their minds a little—holidays, birthdays, or literally any Friday night will do.

---

Ingredients (serves 10–12):

For the crust:

• Biscoff cookies – 200g (about 26 cookies)

• Unsalted butter – 90g (6 tbsp), melted

For the filling:

• Cream cheese – 450g (2 blocks), room temperature

• Biscoff cookie butter – 180g (3/4 cup)

• Powdered sugar – 80g (2/3 cup)

• Vanilla extract – 1 tsp

• Heavy cream – 240ml (1 cup), cold

For the topping:

• Biscoff cookie butter – 100g (about 1/3 cup), melted

• Biscoff cookies – 3–4, crushed for garnish

---

Step-by-Step Instructions:

1. Make the crust (10 minutes):
Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin. Combine with melted butter and stir until it resembles wet sand. Press the mixture into the base of a 9-inch springform pan. Use the bottom of a glass to press it in firmly. Chill in the fridge while you make the filling.

2. Whip the filling (10 minutes):
In a large bowl, beat the cream cheese, cookie butter, powdered sugar, and vanilla until smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.

3. Fill and chill (6+ hours):
Pour the filling over the crust and smooth out the top. Cover with foil or plastic wrap and chill in the refrigerator for at least 6 hours, preferably overnight.

4. Top it off (10 minutes):
Once set, pour melted Biscoff cookie butter over the cheesecake and spread gently into an even layer. Garnish with crushed Biscoff cookies. Chill for another 30 minutes to firm up the topping.

5. Slice and serve:
Run a warm knife around the edge before removing the springform. Cut into slices and serve chilled. Watch faces light up.

---

Pro Tip:

To get clean slices, run your knife under hot water and wipe it clean between each cut. And don’t skimp on the chill time—the texture is at its best when fully set. Want to take it next level? Add a swirl of whipped cream or white chocolate drizzle right before serving.