Biscoff Cheesecake {5 Ingredient Recipe!}

Why You’ll Love This Recipe

I love how easy and foolproof this Biscoff cheesecake is—just five simple ingredients and no oven needed. It’s smooth, luscious, and full of that warm spiced cookie flavor I can’t get enough of. Whether I’m entertaining guests or just treating myself, this cheesecake always impresses with almost no effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Biscoff cookies (for the crust)

• Unsalted butter (melted)

• Cream cheese (softened)

• Biscoff cookie butter spread

• Whipped topping or heavy cream (whipped to stiff peaks)

directions

1. I crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.

2. I mix the crumbs with melted butter until the mixture resembles wet sand.

3. I press the crust mixture into the bottom of a springform pan, then chill it in the fridge while I make the filling.

4. In a large bowl, I beat the softened cream cheese and Biscoff spread until smooth and fully combined.

5. I fold in the whipped topping (or homemade whipped cream) gently until the filling is light and fluffy.

6. I pour the filling into the chilled crust and smooth the top.

7. I refrigerate the cheesecake for at least 4–6 hours, or overnight for best results, until firm and sliceable.

Servings and timing

This cheesecake serves 8–10 slices and takes just 20 minutes to prepare, plus chilling time. It’s perfect for make-ahead desserts or effortless entertaining.

Variations

Sometimes I swirl a bit of melted chocolate into the filling for a mocha twist or top the cheesecake with extra crushed Biscoff cookies for crunch. I’ve also made mini versions in muffin tins for single-serve treats. If I want a more intense flavor, I add a pinch of cinnamon or a drizzle of extra cookie butter on top.

storage/reheating

I store leftovers covered in the fridge for up to 5 days. The cheesecake holds its shape well and tastes even better the next day. I don’t reheat this dessert—it’s meant to be enjoyed chilled. It also freezes beautifully for up to a month; I just thaw it in the fridge before serving.

FAQs

Can I use store-bought whipped topping?

Yes, I use whipped topping like Cool Whip for convenience, but homemade whipped cream works great too for a slightly fresher texture.

What type of cream cheese should I use?

I use full-fat block-style cream cheese for the richest flavor and best texture. Spreadable versions tend to be too soft.

Do I need a springform pan?

A springform pan makes slicing and serving easier, but I’ve also made this in a pie dish or lined loaf pan with great results.

Can I make it ahead of time?

Definitely. I often make it the day before I need it—the flavor and texture only improve with a longer chill.

What’s the best way to crush the cookies?

I use a food processor for fine crumbs, but when I want a bit more texture, I crush them by hand with a rolling pin in a sealed bag.

Conclusion

This 5-Ingredient Biscoff Cheesecake is my go-to dessert when I want something rich, elegant, and ridiculously easy. With its creamy filling and spiced cookie crust, it’s a guaranteed crowd-pleaser that looks fancy but takes almost no effort. Once I made it the first time, it became a staple in my dessert rotation.