A delicious and creamy no-bake Biscoff cheesecake. This recipe has been loved by so many of you. This is a gelatin-free version, but we have one with gelatin and another one as a Biscoff bar.

 This recipe has been slightly updated, as we wanted to change some things we now know.

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Most of the ingredients we mention you will be able to find at the store. If you can’t find Biscoff cookies or spread in store or online, you can use any speculoos cookies or cookie butter you find at your local store.

• Biscoff cookies: we will crush them into fine powder. We will mix them with the melted butter, and that will make our crust.
• Biscoff spread: we will use it in the filling and to decorate. You might need to melt it for the filling if it’s too hard.
• Butter: We need to melt it and cool it down slightly before adding it to the Biscoff cookies. If you use a food processor instead of a blender, you might need to add slightly more than it calls for in the recipe, as we use a blender and it gives us more powdery biscuits.
• Cream cheese: room temperature and full-fat. I mention full-fat because any lighter version might not hold the cheesecake shape, and you’d have to add gelatin.
• Heavy whipping cream: Make sure you are using one with at least 35 % of fat content. We are going to whip it until soft peaks.
• Powdered sugar: fine sugar that comes from blended granulated sugar. You can make it at home with just a blender and sugar; it’s very powdery.
• Salt: Salt is very important to enhance the flavor of the cheesecake.

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Biscoff cookies

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Biscoff spread

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Unsalted butter

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Cream cheese

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Heavy whipping cream

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Powdered sugar

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salt

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Gelatin-free desserts

The way you can create gelatin-free cheesecakes is all in the technique, the ingredients you use, and the temperature. When you use no-fat or low-fat ingredients, you will not have the same result, and you will need to use gelatin. Here are some ‘gelatin’ tips you can use.

• Don’t over-mix any of the ingredients. You don’t want to over-mix the cream cheese, as it will become liquid or the heavy whipping cream because it will curdle. That’s the main mistake when making a gelatin-free cheesecake: people always mix it with a whisk for a long time, and that gives the wrong result.
• For this recipe, we are using Biscoff spread. When it cools down, it solidifies a little, which helps a lot with the structure of the cheesecake.
• The heavy whipping cream is whipped to soft peaks, which will help with the texture and structure. The reason why we do it until soft peaks is because we are going to combine it with the cream cheese and Biscoff, which might take slightly longer than some other no-baked desserts, and we don’t want it to curdle.
• Use full-fat products, don’t use any ‘light’ products or reduced in fat. Reduced in fat products tend not to work well in desserts, especially one that are not baked and needs to hold their shape on their own without any gelatin products.
• Don’t use a whisk when mixing the cream cheese; use only a hard spatula and a silicone spatula. The hard, spatula-like wooden spatula will work the cream cheese and break any lumps, while the soft silicone spatula will gently fold the ingredients and scrape the bowl.

How to fix overwhipped heavy cream

If by any chance you accidentally over-whip the heavy whipping cream, there’s a point where you can actually fix it, when it’s stiff peaks. If it has reached the curdle stage or you see chunks of fat and liquid, that’s too late to fix it.

There are different options for things you can do.

• Option 1. Separate ¼ of the whipped cream and microwave it until warm and liquid. Add it carefully using a spatula and folding only being very gentle.
• Option 2. Add liquid heavy whipping cream to the overwhipped cream. You should start by adding about ¼ of the total weight of the whipped cream.
• Option 3. Combine both methods. Microwave a part of the cream and also add liquid cold cream.

Key points for this Biscoff cheesecake recipe

1. Whipping the cream.
2. Chill enough time.

Recipe elaborations and order

• Biscoff crust
• Whip the heavy whipping cream
• Prepare the cheesecake filling
• melt the Biscoff spread
• assemble
• chill and decorate

Best tips to make a Biscoff no-bake cheesecake

Here are some tips that can be very helpful for anyone trying to make this Biscoff recipe or pretty much any no-bake cheesecake you want to make. Most of the tips here apply to most of our recipes.

• If the Biscoff spread is too cold and hard, I recommend you microwave it slightly in 10-15 second intervals and stirring after each time. This will help with any unnecessary lumps the Biscoff can have when mixing it with the room temperature cream cheese.
• Whip the heavy whipping cream in a clean, cold, and dry bowl. That’s very important, as if the bowl is dirty, it will prevent it from whipping. It’s recommended to keep the bowl in the freezer before you whip the cream.
• Don’t over-mix the heavy whipping cream; it will curdle. We shared how to fix overwhipped cream on top.
• Refrigerate this cheesecake for enough time so it has time to set and the flavors can just make the whole dessert taste better.
• After you melt the Biscoff spread in the microwave or saucepan, let it sit for some minutes so it has time to set and reduce the bubbles in the spread. Another tip to remove as many bubbles as possible is to carefully hit it with the counter so the bubbles will pop. Be gentle with it, or the cheesecake could collapse.

If you love Biscoff, you should try our Biscoff donut holes; they’re so fluffy and delicious. Our Biscoff cheesecake brioche. If you are craving something quick and just for one person, try our single-serve Biscoff stuffed cookie, and if you are a big fan of cinnamon rolls but are willing to try a Biscoff version, try our Biscoff rolls!

How to make a Biscoff disk

The Biscoff center is very easy to prepare, and you have two different options. You can melt the Biscoff or prepare a Biscoff disk.

1. Melt the Biscoff spread directly into the cheesecake. Make sure you have about the same amount of cheesecake filling on the top and bottom. Pour melted Biscoff spread in the center and carefully spread it around, making sure it doesn’t reach the side. With the rest of the cheesecake filling, create a barrier on the sides. Then, you can cover it with the rest of the cheesecake filling.
   1. Prepare a Biscoff frozen disk. All you have to do is hours before preparing this recipe, melt Biscoff spread and pour it into a parchment paper. Make sure the disk is smaller than the pan. Once frozen, place it on top of half of the cheesecake.

*When you melt the Biscoff spread, do it in 10-15-second intervals; it can burn very quickly.

Tools you will need to make this Biscoff cheesecake!

• Mixing bowls, you will need different bowls to be able to do this recipe.
• Whisk, electric hand whisk, or stand mixer, you will need it to whip the cream to soft peaks.
• Spatulas,  wooden and silicone. I like to use a hard spatula to first work the ingredients like cream cheese and Biscoff spread, and then a silicone smooth one to gently fold the ingredients and scrape the bowl.
• Springform pan: make sure you use one with a detachable bottom, as this will be very useful when removing the cheesecake from the pan. We are using a 6,7 inch 17 cm-sized pan.
• Offset spatula, to smooth out the cheesecake filling. We will also use it to help remove the cheesecake from the mold after.
• I like to use a chocolate tempering spatula for making the whole surface very flat and smooth.
• Food processor or blender, you will need it to crush the biscuits very finely. We always use a blender, as the biscuits always turn out finer.

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Mixing bowls

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Whisk

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Stand mixer

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Hand mixer

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Springform pan

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offset spatula

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Food processor

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FAQs

How to serve a Biscoff cheesecake

This dessert must be served cold. Once it gets warm, it can melt after a while and collapse. It’s also not safe to consume if it has been stored at room temperature, as it contains dairy products that are not safe to stay out of the fridge for longer than 2 hours.

I recommend you serve it with some fresh fruit on the side, like strawberries, to make it more refreshing and nicer to enjoy.

How to freeze a Biscoff dessert

This cheesecake is perfect for freezing as it doesn’t change the texture of it, and this way it will last you way longer than if you store it in the fridge. It’s very important you freeze it when you make it and not when it’s about to go bad.

You can freeze the cheesecake whole or in servings.

• Freeze the whole Biscoff cheesecake in the same springform pan or a food-safe container. I only recommend you keep it in the pan if you plan on using it in the near future and know you are not going to use the pan during that time.
• Freeze in servings I recommend you cut the cheesecake into 8 servings. Place them in a prepared tray with parchment paper for easy removal. Make sure to leave some distance between them so you don’t struggle to separate them. Freeze them for 2-4 hours until they are hard; they don’t need to be fully frozen. Add them to a freezer-safe bag and place the bag inside a freezer container.

*Make sure to add the name of the food and the date of the day you made it. (day/month/year or month/day/year, depending on what you prefer). This way, you can know if it’s safe to eat, and also you know what it is. Which is not easy if it doesn’t have a name tag.

*Use food-safe and freezer-safe containers and bags. Food containers are for food; other containers contain materials that are not safe for humans. Freezer-safe products are made to be used in the freezer and keep the product safe.

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