Triple Biscoff Cheesecake Recipe

This Triple Biscoff Cheesecake is the ultimate no-bake dessert for cookie butter lovers. Featuring a crispy Biscoff cookie crust, a creamy cheesecake filling infused with Biscoff spread, and a rich drizzle of melted cookie butter, this indulgent treat is packed with warm, spiced flavors and velvety texture. Perfect for any special occasion or as a luxurious dessert, it’s a must-try for cheesecake enthusiasts!

Why You’ll Love This Recipe

• No-Bake & Easy: Minimal effort with no water bath required.
• Ultra-Creamy Texture: The smooth cheesecake filling melts in your mouth.
• Biscoff Lover’s Dream: Every layer is infused with warm, spiced cookie butter flavor.
• Customizable: Add your favorite toppings like whipped cream or berries.
• Perfect for Any Occasion: Great for birthdays, holidays, or weekend indulgences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

• 1 ½ cups Biscoff cookies, crushed
• ¼ cup unsalted butter, melted

For the Cheesecake Filling

• 16 oz (2 blocks) cream cheese, softened
• 1 cup heavy cream
• ½ cup powdered sugar
• ¼ cup Biscoff spread
• 2 tablespoons crushed Biscoff cookies

For the Topping

• ¼ cup Biscoff spread (melted)
• 2 tablespoons crushed Biscoff cookies

Directions

Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the crushed Biscoff cookies with melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
4. Bake for 8 minutes, then set aside to cool completely before adding the filling.

Make the Cheesecake Filling

1. In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
2. Add the powdered sugar, heavy cream, and Biscoff spread. Continue mixing until thick and fully combined.
3. Fold in the crushed Biscoff cookies to add texture to the filling.
4. Spread the cheesecake mixture evenly over the cooled crust. Smooth the top with a spatula.

Chill

1. Cover the cheesecake and refrigerate for at least 4 hours, or ideally overnight, to ensure it sets properly.

Finish with Topping

1. Once the cheesecake is set, melt ¼ cup of Biscoff spread in the microwave for 20-30 seconds until smooth.
2. Drizzle the melted Biscoff over the top of the cheesecake.
3. Sprinkle with additional crushed Biscoff cookies for garnish.

Serve

1. Slice, serve, and enjoy!

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Chill Time: 4 hours (minimum)
• Total Time: 4 hours 28 minutes

Variations

• No-Bake Option: Skip baking the crust—simply press it into the pan and refrigerate for an extra firm texture.
• Gluten-Free Alternative: Use gluten-free speculoos cookies or graham crackers.
• Chocolate Twist: Drizzle melted dark chocolate over the top for a chocolate-Biscoff combo.
• Extra Crunch: Mix crushed Biscoff cookies into the filling for added texture.
• Whipped Cream Topping: Add a dollop of whipped cream before serving for extra indulgence.

Storage and Reheating

• Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: Not necessary, as this is a chilled dessert.

FAQs

Can I make this cheesecake ahead of time?

Yes! It’s best made the night before so it has plenty of time to set.

Do I have to bake the crust?

No, baking is optional. If you prefer a fully no-bake cheesecake, just refrigerate the crust before adding the filling.

What is Biscoff spread?

It’s a creamy, spiced cookie butter made from crushed Biscoff cookies.

Can I use whipped topping instead of heavy cream?

Yes, but heavy cream provides the best stability and texture.

How do I get clean slices when cutting?

Use a warm knife (dip it in hot water and dry it) before slicing for smooth edges.

Can I make mini cheesecakes with this recipe?

Yes! Divide the mixture into cupcake liners in a muffin tin and chill for mini versions.

What can I serve with this cheesecake?

Fresh berries, whipped cream, or a drizzle of caramel complement the flavors well.

Is there a substitute for Biscoff cookies?

Yes, use gingersnaps, graham crackers, or digestive biscuits instead.

Can I add extra toppings?

Absolutely! Crushed nuts, white chocolate shavings, or caramel sauce make great additions.

Does this cheesecake need gelatin?

No, the heavy cream and cream cheese provide enough stability without gelatin.

Conclusion

This Triple Biscoff Cheesecake is a decadent, creamy, and irresistible dessert that’s perfect for Biscoff lovers. With a buttery cookie crust, velvety cheesecake filling, and a luscious drizzle of cookie butter, every bite is rich and indulgent. Whether for a special occasion or a weekend treat, this no-bake cheesecake is sure to impress!

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