Biscoff Cheesecake Bliss

This Biscoff Cheesecake Bliss is rich, creamy, and irresistibly smooth, with a buttery Biscoff cookie crust, silky cheesecake filling, and a luscious Biscoff spread topping. It’s an easy no-bake dessert that’s perfect for holidays, parties, or whenever you’re craving something extra indulgent.

Ingredients

For the Biscoff Crust

• 2 cups Biscoff cookies, finely crushed
• 5 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar
• Pinch of salt

For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• ¾ cup Biscoff cookie butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold
• ½ teaspoon ground cinnamon
• Pinch of salt

For the Topping

• ½ cup Biscoff cookie butter
• ¼ cup heavy cream
• 6–8 Biscoff cookies, roughly crushed
• Whipped cream, optional

Directions

1. Prepare the Crust

Line the bottom of a 9-inch springform pan with parchment paper.

Place the Biscoff cookies in a food processor and pulse until finely crushed.

Mix the crumbs with melted butter, brown sugar, and salt until evenly moistened.

Press the mixture firmly into the bottom of the pan.

Refrigerate for 20–30 minutes while preparing the filling.

2. Make the Cheesecake Filling

Beat the softened cream cheese and powdered sugar until smooth and creamy.

Add the Biscoff cookie butter, vanilla, cinnamon, and salt.

Beat until completely combined.

3. Whip the Cream

In a separate bowl, beat the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the Biscoff cream cheese mixture in batches.

Fold carefully to keep the filling light and fluffy.

4. Fill the Cheesecake

Spoon the filling over the chilled crust.

Spread the top evenly with a spatula.

Cover and refrigerate for at least 6 hours, preferably overnight, until firm.

5. Make the Biscoff Topping

Place the Biscoff cookie butter and heavy cream in a microwave-safe bowl.

Heat in 15–20 second intervals, stirring between each, until smooth and pourable.

Let it cool slightly.

6. Decorate

Pour the Biscoff topping over the chilled cheesecake.

Gently spread it toward the edges, allowing some to drip down the sides.

Sprinkle with crushed Biscoff cookies.

Add whipped cream around the edge if desired.

7. Slice and Serve

Carefully remove the cheesecake from the springform pan.

Use a sharp knife warmed under hot water and wiped dry to cut clean slices.

Serve chilled.

Recipe Tips

• Make sure the cream cheese is fully softened to prevent lumps.
• Use cold heavy cream for the best whipped texture.
• Don’t overmix after folding in the whipped cream.
• Allow plenty of chilling time so the cheesecake has enough time to set.
• For an even stronger Biscoff flavor, add a thin layer of cookie butter between the crust and filling.
• Decorate just before serving for the freshest appearance.
• Store covered in the refrigerator for up to 4–5 days.
• The cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

Prep & Chill Time

Prep Time: 30 minutes
Chill Time: 6 hours or overnight
Servings: 10–12 slices

Meta Description

Make Biscoff Cheesecake Bliss with a buttery cookie crust, creamy Biscoff cheesecake filling, smooth cookie butter topping, and crunchy Biscoff crumbs. No baking required.