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Biscoff Cheesecake Five Ingredient

Section: Sweet Treats and Desserts Everyone Will Love

This luscious dessert features a crumbly Biscoff biscuit base topped with a silky cream cheese filling and a glossy caramel layer. Made with just five ingredients, it requires no baking and is wonderfully easy to prepare. Chill the assembled layers for a few hours to achieve clean slices and a delightful contrast of textures. Perfect for entertaining or indulging, it brings rich caramelized biscuit flavors paired with smooth creaminess in every bite.

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A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Sat, 27 Sep 2025 14:08:25 GMT
A slice of Biscoff cheesecake on a wooden cutting board. Bookmark
A slice of Biscoff cheesecake on a wooden cutting board. | imaninthekitchen.com

This luscious Biscoff cheesecake has been my go-to dessert for dinner parties and special occasions when I want something impressive but simple. It combines a crunchy biscuit base with a silky smooth cream cheese filling and a glossy layer of melted Biscoff spread on top. With just five ingredients, minimal effort, and no baking involved, this treat is perfect for making ahead and chilling until it slices neatly, delivering a decadent yet easy dessert your guests will remember.

I made this one holiday evening for friends and ended up writing the recipe on napkins because everyone was hooked. Now it is a family favorite that always gets requested.

Ingredients

  • Biscoff biscuits: crushed for the base making a signature caramel crunch. Look for the Lotus brand and crush finely for a firm crust
  • Unsalted butter: melted to bind the biscuit crumbs ensuring a sturdy and flavorful foundation. Use fresh quality butter for best taste
  • Double cream: for a light, creamy filling. Always use chilled cream and check labels for full fat content
  • Full fat cream cheese: providing tang and richness. Drain any excess liquid and choose smooth brands such as Philadelphia
  • Biscoff spread: brings the full cookie butter flavor to the filling and topping. Use the smooth type and gently warm before spreading

Instructions

Make the Base:
Combine crushed Biscoff biscuits with melted butter in a mixing bowl. Stir thoroughly until all crumbs are coated and resemble wet sand. Pour into a springform cake tin pressing firmly with the back of a spoon to create an even layer. Refrigerate until set.
Mix the Filling:
In a large bowl whisk together double cream, full fat cream cheese, and Biscoff spread. Start with the cream and blend until very thick, almost like soft scoop ice cream. Using an electric mixer will speed this up and give the best texture.
Assemble the Cheesecake:
Remove the chilled biscuit base from the fridge and pour the cheesecake mixture over it. Smooth the top evenly with a spatula making sure there are no air pockets.
Chill the Cheesecake:
Cover and refrigerate for at least three hours or preferably overnight. This allows the filling to set firmly, so it slices cleanly.
Add the Topping:
Gently melt extra Biscoff spread in a pan until just pourable and cool to lukewarm. Pour over the chilled cheesecake while still in the tin, tilting the tin to cover the surface evenly. Sprinkle crushed Biscoff biscuits around the edge as a decorative border.
Final Chill and Serve:
Refrigerate for at least one additional hour to set the topping. Carefully run a warmed knife around the edge to release the cheesecake, then lift it onto a plate. Slice with a sharp knife cleaned between cuts for neat pieces.
A slice of Biscoff cheesecake on a plate.
A slice of Biscoff cheesecake on a plate. | imaninthekitchen.com

Biscoff spread is hands down my favorite part of this dessert. I always sneak a spoonful while preparing it. My kids love helping with the biscuit topping, and it brings back memories of cozy winter afternoons spent together in the kitchen.

Storage Tips

Keep the cheesecake covered in the fridge where it will stay fresh for up to three days. If making in advance, wrap tightly and freeze. Thaw overnight in the fridge before serving. The texture holds up surprisingly well.

Ingredient Substitutions

If Biscoff biscuits are not available, gingernuts or digestive biscuits can be used but the flavor will differ. Substitute heavy cream for double cream if that is what you have. For extra richness, try swirling in some melted white chocolate into the filling.

Serving Suggestions

Serve chilled with a strong cup of coffee or leave at room temperature for a softer bite. Add a dollop of whipped cream or sprinkle extra crushed biscuits on top for added crunch. A drizzle of caramel or dark chocolate sauce brings extra indulgence for special occasions.

A slice of Biscoff cheesecake with caramel drizzle.
A slice of Biscoff cheesecake with caramel drizzle. | imaninthekitchen.com

This no bake Biscoff cheesecake is perfect to make ahead for guests. Chill thoroughly before slicing for the cleanest results.

Common Questions About the Recipe

→ What type of biscuits work best for the base?

Biscoff biscuits offer the signature caramel crunch, but digestive or gingernut biscuits can be used as alternatives.

→ What tin size is ideal for this dessert?

A 7-inch springform or loose-bottom tin helps achieve neat slices and easy release.

→ Can ingredients be substituted if needed?

Heavy cream may replace double cream, and most full-fat cream cheeses work well though texture might vary.

→ How long should it chill before serving?

Chill at least three hours, preferably overnight, for firm filling and smooth slicing.

→ Is this dessert suitable for freezing?

Yes, it freezes well for up to one month. Thaw overnight in the fridge for best results.

Biscoff Cheesecake Five Ingredient

Creamy Biscoff cheesecake with biscuit base and caramel topping, ready in minutes with minimal ingredients.

Prep Time
20 minutes
Cooking Time
~
Total Time
20 minutes
Brought to You By: iman

Recipe Category: Dessert Recipes

Skill Level: Great for Beginners

Cuisine Origin: European

Portions: 8 Serves

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Base

01 150 grams crushed Biscoff biscuits
02 0.17 cups (56 grams) unsalted butter, melted

→ Filling

03 1 cup (240 ml) heavy cream, chilled
04 8 ounces (227 grams) full fat cream cheese, drained
05 0.33 cup (110 grams) Biscoff spread, smooth

→ Topping

06 0.25 cup (85 grams) Biscoff spread, melted
07 2 tablespoons crushed Biscoff biscuits for garnish

Steps to Follow

Step 01

Combine crushed Biscoff biscuits with melted butter in a bowl. Mix until all crumbs are coated and the mixture resembles wet sand. Press firmly into the bottom of a 7-inch springform pan to form an even layer. Refrigerate until set.

Step 02

In a large bowl, whisk chilled heavy cream until thick. Add full fat cream cheese and Biscoff spread, then continue whisking until the mixture is smooth and thick, resembling soft scoop ice cream.

Step 03

Pour the filling over the chilled biscuit base and smooth the surface with a spatula, ensuring no air pockets remain.

Step 04

Cover the pan and refrigerate for at least 3 hours or preferably overnight to allow the filling to firm up for clean slices.

Step 05

Gently melt remaining Biscoff spread until pourable, then cool to lukewarm. Pour over the chilled cheesecake, tilting the pan to cover evenly. Sprinkle crushed Biscoff biscuits along the edges as a border.

Step 06

Refrigerate an additional hour. To serve, loosen the edges with a warmed knife, release the cheesecake from the pan, and slice with a sharp knife cleaned between cuts for neat pieces.

Additional Notes

  1. Freeze for up to one month wrapped tightly; thaw overnight in refrigerator before serving.
  2. Use full fat cream cheese for the best texture and flavor.
  3. Allow melted topping to cool slightly before pouring to avoid melting the cheesecake base.

Must-Have Tools

  • 7-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains dairy
  • Contains gluten from biscuits

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 380
  • Fats: 24 g
  • Carbohydrates: 38 g
  • Proteins: 5 g