Biscoff Cheesecake With 6 Ingredients (No Bake)

Directions

1. Line an 8-inch (20 cm) springform cake pan and set aside.
2. In a mixing bowl, combine the crushed Biscoff cookies with the melted butter. Press the mixture firmly into the bottom of the lined pan. Refrigerate while preparing the filling.
3. In a large mixing bowl, beat the softened cream cheese with the superfine sugar until smooth and fluffy.
4. Add the Biscoff spread to the cream cheese and beat until fully combined.
5. Pour in the heavy cream and continue to beat until the mixture thickens and stabilizes.
6. Spread the cheesecake filling evenly over the prepared crust. Cover and refrigerate overnight to allow it to set.
7. Once firm, melt the remaining Biscoff spread and pour it over the top of the cheesecake. Sprinkle the edges with crushed Biscoff cookies. Refrigerate for an additional 30 minutes to firm up the topping.
8. Slice and serve chilled.

Recipe Details

Prep Time: 20 minutes
Chill Time: Overnight + 30 minutes
Total Time: Approximately 12 hours (including chilling)
Servings: 8–10
Difficulty Level: Easy

Variations & Substitutions

• Vegan/Dairy-Free: Use plant-based cream cheese, cream, and butter throughout.
• Nutty Twist: Add a tablespoon of chopped hazelnuts or almonds to the crust for extra crunch.
• Chocolate Delight: Swirl in some melted vegan chocolate into the filling before chilling.
• Mini Cheesecakes: Use muffin tins with liners to make individual portions.

Serving Suggestions