Biscoff Cookie Butter Cheesecake

Looking for the ultimate no-bake dessert that screams indulgence and simplicity all at once? Say hello to Biscoff Cookie Butter Cheesecake yes, Biscoff Cookie Butter Cheesecake, the dreamy dessert that will make your sweet tooth sing. If you’re obsessed with that magical cookie spread, you’re about to meet your new favorite obsession. This Biscoff Cookie Butter Cheesecake only needs six basic ingredients and zero baking, and guess what? It tastes like heaven in every bite. Whether you’re a seasoned baker or a newbie, you can pull off this Biscoff Cookie Butter Cheesecake like a pro.

Why You’ll Love This Biscoff Cookie Butter Cheesecake

There’s a reason why this cheesecake gets ⭐️⭐️⭐️⭐️⭐️ reviews it’s creamy, smooth, and layered with that signature caramelized spice from Biscoff cookies. It’s decadent without being too heavy and is the kind of dessert that will have everyone asking for seconds (and the recipe).

Here’s what makes it extra special:

• No oven required – perfect for summer or when you’re short on time.
• Only six ingredients – simple pantry staples, nothing fancy.
• Make-ahead friendly – even better when it chills overnight.
• Crowd-pleaser – guaranteed to steal the show at any gathering.

Ingredients You’ll Need

You won’t need anything complicated for this one. The stars of the show are Biscoff cookies and Biscoff spread two items that bring all the magic.

For The Crust:

• 9 oz Biscoff cookies, crushed into fine crumbs
• 6 tbsp melted butter (salted or unsalted both work)

Filling:

• 2 ½ cups cream cheese, softened
• ¼ cup superfine sugar
• 1 cup smooth Biscoff spread
• 1 ¼ cups heavy cream, cold

Topping:

• ½ cup Biscoff spread, melted
• ¼ cup crushed Biscoff cookies, for garnish

Biscoff Cookie Butter Cheesecake (Step-by-Step)

This dessert looks fancy, but it’s incredibly easy to make. Follow these simple steps and you’ll have a professional-looking cheesecake ready to wow.

Step 1: Prepare Your Pan

Line an 8-inch springform pan with parchment paper. This makes removal easier later and gives a clean, sharp edge to your cheesecake.

Step 2: Make the Crust

Combine crushed Biscoff cookies with melted butter in a bowl. Mix well until the texture resembles wet sand. Press the mixture evenly into the bottom of your springform pan. Use the back of a spoon or the bottom of a glass to pack it tightly. Pop it in the fridge to chill while you prep the filling.

Step 3: Make the Filling

In a large mixing bowl (or a stand mixer), beat the softened cream cheese and superfine sugar until smooth and fluffy this should take about 2 minutes.
Add the Biscoff spread and beat again until fully blended. Slowly pour in the cold heavy cream and beat for another 2 minutes, or until the mixture thickens and holds its shape.

Step 4: Assemble the Cheesecake

Spoon the cheesecake filling over the crust, smoothing the top with a spatula. Be sure to spread it evenly to avoid air pockets. Chill in the fridge for at least 6 hours or, for best results, overnight.

Step 5: Add the Topping

Once set, drizzle melted Biscoff spread over the top and gently spread it to cover. Sprinkle crushed Biscoff cookies around the edges for that picture-perfect finish. Let it chill for another 30 minutes to firm up before slicing.

Linda’s Pro Tips

• Use cold heavy cream – this helps the filling thicken properly without gelatin.
• Room temp cream cheese – softens easily and blends smoothly.
• Want it extra firm? Freeze for 1 hour before serving to get that ultra-clean slice.
• Make it mini! Use muffin tins with liners for individual portions adorable and party-ready.

Can I Use a Different Cookie or Spread?

Yes, but let’s be honest Biscoff Cookie Butter Cheesecake is pure magic because of its signature taste. However, if you must, you could try:

• Graham crackers + peanut butter for a different flavor profile
• Oreos + Nutella for a rich, chocolatey twist
• Ginger snaps + white chocolate spread for a holiday vibe

How to Store Biscoff Cookie Butter Cheesecake

• In the fridge: Keeps for up to 5 days. Cover loosely with plastic wrap or foil.
• In the freezer: Freeze uncovered until solid, then wrap tightly in plastic and store for up to 2 months. Thaw overnight in the fridge.

Serving Suggestions

This Biscoff Cookie Butter Cheesecake is a showstopper all on its own, but you can elevate it further with:

• A dollop of whipped cream
• A sprinkle of cinnamon
• A drizzle of caramel or white chocolate sauce
• A side of fresh berries for a pop of tartness

FAQs About Biscoff Cookie Butter Cheesecake

What is Biscoff spread?
Biscoff spread, also known as cookie butter, is made from crushed caramelized speculoos cookies. It’s sweet, spiced, and has a creamy, peanut butter-like consistency.

Can I make this gluten-free?
Yes! Just use gluten-free speculoos cookies or any gluten-free cinnamon cookie substitute.

Is this cheesecake very sweet?
Surprisingly, it’s balanced! The tangy cream cheese offsets the sweetness of the Biscoff perfectly. If you’re sensitive to sweetness, reduce the sugar slightly or add a pinch of salt to the filling.

What if I don’t have a springform pan?
You can use an 8×8 square baking dish lined with parchment paper for easy lifting and slicing.

Final Thoughts: Why You Need This Cheesecake in Your Life

This Biscoff Cookie Butter Cheesecake is creamy, dreamy, and ridiculously delicious. Whether you’re making it for a special celebration or just because you need a little extra sweetness in your life, it never fails to impress. Plus, it’s so simple to make, you’ll find yourself whipping it up more often than you expected.