Cakes/ Cheesecakes/ Holiday

Biscoff Cheesecake

May 11, 2017

The most amazing Biscoff cheesecake

Ok, listen. I’ve tasted good cakes before. I know what a really good cake tastes like. And I’m telling you, this is one of those REALLY good cakes. I usually save myself a few pieces of every cake I make and share the rest, but not this time. This cake was all mine.

The most amazing Biscoff cheesecake

I first tried Biscoff cheesecake when my friend Asia brought it over for dinner. I told her I was already making two cakes and that she shouldn’t bother, but she insisted. Now I know why. It was incredible, and while I usually send people back home with the leftovers of whatever they brought, this time I asked her to leave everything for me.

The most amazing Biscoff cheesecake

The most amazing Biscoff cheesecake

The great flavor of this cake comes from the cookie bottom and topping, so Biscoff pretty much did all the work here. Unlike most cheesecakes, this one doesn’t use the spread inside the cheesecake batter, which makes it somewhat lighter and helps with its great taste.

The most amazing Biscoff cheesecake

The most amazing Biscoff cheesecake

5 from 11 votes
The most amazing Biscoff cheesecake
Biscoff Cheesecake
YIELD: 9 -inch (23cm) cake
I chose to make a no-bake cheesecake batter for this, so it does use gelatin. If you prefer to make a baked cheesecake instead (which I tried and is just as good), use the cheesecake batter from this recipe while using the bottom and topping of the recipe below. Start with making the crust and chill it in the freezer or fridge until firm, then make the cheesecake batter (without the lemon zest) and pour it over the crust. Bake as instructed in the recipe. Once cooled, make the topping.

  • 250 g/8.8 oz Biscoff cookies
  • 80 g/2.8 oz unsalted butter , melted
  • ¼ cup (60 ml) water
  • 1 tablespoon powdered gelatin
  • 24 oz (680 g) cream cheese, at room temperature
  • 1 ½ cups (170 g/6 oz) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (480ml) heavy cream
  • 300 g/10.5 oz (about 1 cup) Biscoff cookie butter spread
  1. Make the crust: Place cookies in a food processor, and process until you have a mixture of finely ground and coarse crumbs. The coarse crumbs will give a delicious crunch to the cake. In a medium bowl combine the crumbs and melted butter and mix until crumbs are evenly moistened. Press mixture into the bottom of a 9-inch springform pan with your fingers to form an even layer. Place in the freezer or fridge to set while you make the cheesecake filling.
  2. Make the filling: Place ¼ cup water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
  3. In a large bowl combine cream cheese and sugar, whisking well until combined and completely smooth. If the mixture is thick or grainy, beat with an electric mixer until smooth. Add in vanilla extract. Microwave gelatin for a few seconds, just until melted and syrupy (avoid heating it any more as that will ruin it). Add gelatin to the cheesecake batter and whisk mixture until combined. Set aside.
  4. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.
  5. Pour filling into the pan and smooth the top. Cover pan with plastic wrap and place in the fridge for at least 6 hours, or until completely set.
  6. Make the topping: Place spread in a bowl and microwave for several seconds until melted. It should be like a thick liquid. Pour over the cheesecake (just make sure it's not hot) and refrigerate until set.
  7. Cheesecake can be left in the fridge for 3-4 days, but good luck leaving it alone for that long. Serve cold. If left for too long at room temperature it will get soft. Cheesecake can also be frozen, wrapped tight, for up to a month. To thaw, place overnight in the fridge.



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  • Reply
    October 23, 2017 at 6:55 pm

    This was awesome. And so easy. I did the baked version. Thanks!

  • Reply
    Sarah Del
    December 24, 2017 at 1:00 am

    Fell in love with these cookies after a trip overseas. So glad I was able to find a perfect dessert to use them in. Super easy to make and is so tasty! Thank you 🙂

  • Reply
    June 18, 2018 at 11:30 am

    I have made it as a baked version and it came out absolutely amazing. So delicious and divine. Thank you for the recipe.

  • Reply
    December 22, 2018 at 6:28 am

    This was easy and amazing!! I will be using this recipe alot.

  • Reply
    January 3, 2019 at 12:41 pm

    Most successful baked cheesecake I’ve ever made. Thank you!

  • Reply
    jess averashi
    January 24, 2019 at 11:17 am

    This is five stars!I make it without the gelatin which is better for my veggie friends also. It doesn’t need it and comes up perfect.

  • Reply
    February 28, 2019 at 3:00 pm

    Delicious!! I used the gelatin method and it was very easy to make and turned out perfectly!

  • Reply
    Rachael Sherry
    May 23, 2019 at 3:36 pm

    I made this for Easter dessert and my sister in laws family was fighting over the last pieces! I did the no bake version. Question: does it have to be made in the springform pan? Anyone ever try making it in a glass 9×13 pyrex dish so its a little thinner and more to go around?

  • Reply
    June 7, 2019 at 9:45 am

    Do you think this recipe with work with the american version of double cream- heaving cream. It seems like its not quite as fatty as double cream based on my research.

    • Reply
      May 31, 2020 at 2:46 pm

      followed no bake recipe exact (used kosher vegan gelatin)- not sure if same effect..
      Curious if granulated sugar can be substituted for powdered sugar and is the baked recipe different ingredients?
      This Cake was so delicious, and was a holiday dinner hit. I definitely could devour the whole thing by myself over few days!

  • Reply
    January 30, 2020 at 6:23 pm

    Hi, I can only get gelatine sheets, how many would you use instead of the powdered gelatine?
    Thanks x

    • Reply
      February 5, 2020 at 2:43 am

      If using sheet gelatin, use the same weight – 10 grams for this recipe.

  • Reply
    Khudaija Abbasi
    May 8, 2020 at 9:55 pm

    Hey! Where is the video?

  • Reply
    June 22, 2020 at 7:29 am

    If i want to bake, how long n temperature use?

  • Reply
    October 7, 2020 at 10:25 am

    Ive already made the no-bake version 3 times as my family & friends absolutely love it! & I’ve been told that this was one of the best cheesecakes they’ve ever had! Its true that the biscoff does most of the work which makes it easier but tastes soo good. I use the Elle & Vire cream cheese & cream for this recipe.

  • Reply
    October 24, 2020 at 7:25 pm

    First made this early 2018, couple times in 2019 and now first time in 2020 🥴 always goes down a treat! Have found sometimes that I get a few lumpy bits of gelatin – do you have any tips for the adding of gelatin to avoid that? Had a couple work just fine but don’t think I’ve done anything different when it’s had the odd lump? 😖 cracking recipe though! 👌🏼

    • Reply
      November 3, 2020 at 9:49 am

      Hi Sam! I’m so glad you like it 🙂 Make sure that when you microwave the gelatin you get a smooth syrup, then quickly whisk it into the mixture. Usually, when it’s too hot and you add it to a cold mixture it can get lumpy, so make sure that the syrup is not too hot and that the cheesecake mixture is not too cold.

  • Reply
    Dalina Perdomo
    December 8, 2020 at 12:32 am

    Hi! So excited to try this. I was wondering if cream of tartar could be used in place of powdered gelatin?

    • Reply
      December 20, 2020 at 7:27 am

      It’s not possible to use cream of tartar instead of the gelatin.

  • Reply
    June 8, 2021 at 10:53 am

    Hi. How do I adjust the ingredients for 7 inch springform pan? Please advise me. Thanks

    • Reply
      June 11, 2021 at 5:14 am

      Hi Valerie 🙂 I refer to this article whenever I need to adjust a recipe for a different pan size.

  • Reply
    June 16, 2021 at 4:38 pm

    This is my go-to dessert to impress!
    Im nit not exaggerating when I say people talk about it long after and request it again!
    I add 3 tbsp of biscoff to the filling also. Ive just started using the biscoff crunchie version which adds a great texture.

  • Reply
    March 20, 2022 at 3:03 am

    If i increase the recipe i increase the gelatin as well

    • Reply
      Talia @ Pretty. Simple. Sweet.
      March 20, 2022 at 11:06 am

      Hi Aisha, yes, you need to increase everything proportionally. So if you double the recipe, also double the gelatin 🙂

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