There’s something deeply satisfying about a dessert that delivers big on flavor without requiring hours in the kitchen. That’s exactly what you get with this no-bake Biscoff cheesecake—a luscious, creamy dream that feels like it came from a fancy bakery, yet only takes five ingredients and minimal effort to pull together. Whether you’re a baking newbie or a seasoned pro who just wants something simple and crowd-pleasing, this dessert is going to be your new go-to.

I first made this cheesecake for a last-minute dinner party when I had less than a day to prepare and limited ingredients in the pantry. With just a pack of Biscoff biscuits, a tub of cream cheese, and some cream, I managed to whip up something that had everyone reaching for seconds—and asking for the recipe. The smoothness of the filling paired with the spiced crunch of the biscuit base and topping is simply irresistible. And because it’s no-bake, it’s almost foolproof.

This Biscoff cheesecake doesn’t require gelatin, eggs, or baking skills. You won’t need a mixer if you’re up for a little elbow grease with a hand whisk. Best of all, you can prep it the night before and let it chill in the fridge, making it the ideal make-ahead dessert for holidays, parties, or just a cozy weekend treat. It’s rich but not too heavy, sweet with a hint of spice, and absolutely stunning when served. Let’s dive into why this 5-ingredient wonder is about to become your dessert staple.

Why You’ll Love This Recipe

This Biscoff cheesecake hits all the right notes—flavor, texture, and simplicity. If you’re someone who loves to wow guests with minimal effort or just wants to indulge without turning on the oven, this is the dessert for you.

It’s incredibly easy. With just five ingredients and no baking involved, you don’t need to worry about oven times or complicated steps. The hardest part is waiting for it to chill.

It looks like a showstopper. That smooth, creamy top layered with melted Biscoff spread and crushed biscuit crumbs is as gorgeous as it is tasty.

The texture is divine. The crust is buttery and crunchy, while the filling is rich and silky, with just the right amount of sweetness.

Family-friendly and crowd-pleasing. Everyone from kids to adults loves this cheesecake. The warm, spiced flavor of Biscoff is universally appealing.

Perfect for any occasion. Whether it’s a birthday, holiday, or casual dinner, this dessert fits right in. It also makes a thoughtful and impressive contribution to potlucks and parties.

Great for beginners. If you’re just getting into baking or want a stress-free recipe that still delivers impressive results, this one will boost your kitchen confidence.

Health Benefits

While cheesecake isn’t exactly a health food, there are still a few perks worth mentioning when it comes to this no-bake Biscoff version.

First, by skipping the oven, you’re avoiding the potential pitfalls of overbaking or drying out the filling. That means no need for added stabilizers or eggs—just clean, straightforward ingredients that are easy to recognize.

Also, using full-fat cream cheese and cream gives you a satisfying, rich texture, which often means you feel full with a smaller slice. The result? You’re more likely to savor a modest portion without going overboard.

In addition, Biscoff spread, made primarily from caramelized biscuits, contains no artificial colors or preservatives, which is a nice bonus. While it’s definitely indulgent, you can take comfort knowing exactly what’s in your dessert—and that you made it yourself.

Of course, moderation is key, and this cheesecake is all about celebrating the joy of a sweet treat made with care and shared with others. And sometimes, that emotional health boost is just as important as anything else.

Preparation Time, Servings, and Nutritional Information

Total Time:

Prep time: 20 minutes
Chill time: 4 hours (overnight recommended)
No baking required

Servings:

Serves 10–12 slices

Nutrition per slice (based on 12 servings):

Calories: 450
Protein: 5g
Carbohydrates: 34g
Fat: 33g
Sugar: 22g

Ingredients List

To keep this cheesecake as simple as possible, we’re using just five ingredients. Here’s what you need and why it matters:

250g Biscoff biscuits – These caramelized, spiced biscuits make the perfect crunchy base and topping. Their unique flavor is what makes this cheesecake so special.
100g unsalted butter (melted) – Butter binds the biscuit crumbs together for a sturdy, flavorful base.
400g full-fat cream cheese – Go for full-fat cream cheese for the richest, smoothest texture. Low-fat versions may not set as well.
300ml double cream (cold) – This helps the cheesecake set without gelatin and adds volume and lightness to the filling.
200g Biscoff spread (plus extra for topping) – The star of the show. It adds that sweet, spiced flavor and blends beautifully into the creamy filling.

Optional for topping:

A few crushed Biscoff biscuits and a warm drizzle of Biscoff spread make this cheesecake look bakery-quality.

Step-By-Step Cooking Instructions

Prepare the Base

Start by crushing the Biscoff biscuits into fine crumbs. You can do this in a food processor or by placing them in a zip-top bag and smashing them with a rolling pin.
Add the melted butter to the biscuit crumbs and mix until the texture resembles wet sand.
Pour the mixture into a springform tin (around 20cm or 8 inches) and press it down firmly with the back of a spoon or the bottom of a glass.
Place the base in the fridge while you make the filling, so it has time to firm up.

Make the Filling

In a large mixing bowl, add the cream cheese and Biscoff spread. Beat them together until smooth and fully combined.
Pour in the cold double cream. Whisk until the mixture becomes thick and holds its shape. This usually takes about 3–4 minutes with an electric hand mixer or a bit longer by hand. Be careful not to over-whip—the texture should be thick like soft ice cream.
Spoon the filling over the chilled biscuit base and smooth the top with a spatula.
Cover with foil or plastic wrap and place in the fridge for at least 4 hours, or overnight for best results.

Decorate and Serve

Just before serving, warm a few spoonfuls of Biscoff spread in the microwave for about 20 seconds until pourable.
Drizzle the warm spread over the top of the cheesecake in a zigzag pattern or cover the entire surface.
Sprinkle with a few crushed Biscoff biscuits for texture and visual appeal.
Carefully remove the cheesecake from the tin and slice using a hot knife (run it under hot water and wipe dry for clean slices).

How to Serve

This cheesecake is rich and indulgent, so smaller slices go a long way. Here are a few ideas on how to serve it:

Serve chilled directly from the fridge with a cup of hot tea or coffee.
Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra creamy touch.
Garnish with fresh berries like raspberries or strawberries to add a pop of color and a touch of tartness.
Dust with a bit of cinnamon or cocoa powder for a warm, spiced finish.

Pairing Suggestions

Since the cheesecake is sweet and spiced, consider these complementary pairings:

Drinks: Hot chai, black coffee, or a spiced herbal tea work beautifully. For a cold option, iced latte or a non-alcoholic ginger mocktail adds a refreshing balance.
Sides: Fresh fruit like pears or apples make a nice contrast to the richness.
Light desserts: If you’re serving a dessert spread, balance the richness with something lighter like fruit salad or lemon sorbet.

Storage, Freezing & Reheating Instructions

Storage:

Store the cheesecake covered in the fridge for up to 3 days.
If you’ve already added the topping, it may soften a bit, but it will still taste amazing.

Freezing:

Freeze the undecorated cheesecake by wrapping it tightly in plastic wrap and then foil.
Freeze for up to 1 month. To serve, thaw in the fridge overnight and add toppings just before serving.

Reheating:

This dessert is served chilled, so there’s no need for reheating. Simply allow frozen slices to defrost in the fridge or at room temperature for about 30 minutes before eating.

Common Mistakes to Avoid

Using low-fat cream cheese. This can result in a runny filling that won’t set properly. Always go for full-fat.
Over-whipping the filling. Whipping too long can cause the cream to separate. Stop when it’s thick and holds shape.
Not chilling long enough. This dessert needs time to set—don’t rush it.
Skipping the crust chill. Without chilling the base first, the crust can crumble when slicing.
Pouring hot spread on the filling. Always let your melted Biscoff cool slightly before drizzling to avoid melting the filling.

Pro Tips

Chill your cream before whipping for faster and firmer peaks.
Line the base of your tin with parchment paper to make it easier to remove the cheesecake later.
Use a springform tin or one with a removable base for clean presentation.
If you want a firmer texture, freeze the cheesecake for about 30 minutes before serving.
Clean your knife between cuts to get those beautiful, clean slices.

Frequently Asked Questions (FAQs)

Can I make this cheesecake ahead of time?
Yes! In fact, it’s best made a day in advance so it has plenty of time to chill and set.

Do I need gelatin to help it set?
No, the combination of full-fat cream cheese and whipped double cream is enough to hold everything together beautifully.

What size tin should I use?
A 20cm (8-inch) springform tin works best for this recipe.

Can I use store-brand Biscoff alternatives?
Absolutely. Any caramelized biscuit spread will work just fine.

How long does it last in the fridge?
Up to 3 days when stored in an airtight container.

Can I use single cream instead of double cream?
Double cream is necessary for whipping. Single cream won’t thicken enough.

Is this cheesecake freezer-friendly?
Yes, but freeze before decorating for best texture.

What’s the best way to crush biscuits without a food processor?
Place them in a zip-top bag and crush with a rolling pin.

Can I make mini versions of this recipe?
Definitely. Just use muffin tins lined with paper cases for individual servings.

What if I don’t have a springform tin?
You can use a deep pie dish or any tin with high sides, but lining it with parchment will help with removal.

Conclusion & Call to Action

This Biscoff cheesecake proves that dessert doesn’t have to be complicated to be absolutely delicious. With just five ingredients and a bit of chilling time, you’ll have a dessert that looks elegant, tastes incredible, and impresses everyone who tries it. Whether you’re making it for a special occasion or just because you’re craving something sweet, this recipe has you covered.

If you try this Biscoff cheesecake, I’d love to hear how it turned out. Leave a comment, share a photo on social media, or tag me—I can’t wait to see your creations. Now go grab those biscuits and let’s make something amazing!