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Creamy biscoff cheesecake recipe featuring a rich brown butter and sea salt Biscoff cookie crust.

Biscoff Cheesecake Recipe

Rebecca Blumer
A luxurious, no-bake Biscoff cheesecake featuring a unique brown butter Speculoos crust and a velvety, mousse-like cookie butter filling topped with a glossy caramelized glaze.
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Prep Time 30 minutes
Resting time 7 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 485 kcal

Equipment

  • 6 inch springform pan
  • Mixing Bowl
  • Electric hand mixer
  • Food processor
  • Small saucepan

Ingredients
 

Base:

  • 16 Biscoff biscuits
  • 3 tablespoon Melted butter

Cheese filling:

  • 200 gm Cream cheese
  • 200 ml Whipping cream
  • 1/2 cup Biscoff spread
  • 1/4 cup Icing sugar
  • 1 teaspoon Vanilla extract

For top glaze:

  • 3 to 4 tablespoon Biscoff spread

Instructions
 

Build the brown butter Biscoff crust

  • Blitz the 16 Biscoff biscuits in a food processor until they reach the consistency of fine sand to ensure a clean slice.
  • Melt the butter in a pan over medium heat until it foams and turns golden brown with a nutty aroma, then stir into the crumbs until evenly damp.
  • Line a 6 inch springform pan with butter paper and press the crumb mixture firmly into the base. Refrigerate for 30 minutes to set.

Whip and mix the filling until silky

  • Whip the cold heavy whipping cream until stiff peaks form, then set aside in a separate bowl.
  • Beat the cream cheese, Biscoff spread, icing sugar, and vanilla extract until the mixture is glossy and completely smooth.
  • Gently fold the whipped cream into the cream cheese mixture using broad strokes to maintain the airy, mousse-like texture.

Chill, unmold, and finish with the signature glaze

  • Spoon the filling onto the crust, smooth the top with a spatula, and refrigerate for a minimum of 6 hours or overnight.
  • Run a thin knife around the edge and use a heavy cup under the pan to drop the outer ring away from the cake.
  • Warm the remaining Biscoff spread until pourable and spread a thin layer over the top of the cheesecake.
  • Chill for another 30 minutes before serving. Slice using a knife dipped in hot water and wiped clean between every cut.

Notes

Stiff Peak Success: Always use very cold whipping cream straight from the fridge to ensure it reaches the necessary stiff peaks for a stable filling.
Sifting Secret: Sift your icing sugar before adding it to the batter to prevent tiny white sugar lumps from showing up in the dark cookie butter mixture.
Release Technique: For a perfect unmold, set the springform pan on top of a sturdy cup and pull the ring downward for a smooth finish.
Storage Tip: Keep the cheesecake in an airtight container in the fridge for up to 5 days or freeze individual slices for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 5gFat: 34gSaturated Fat: 19gCholesterol: 85mgSodium: 260mgPotassium: 125mgFiber: 1gSugar: 24gVitamin A: 12IUCalcium: 65mgIron: 1mg
Keyword Biscoff, Cheesecake, Cookie Butter, No-bake
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