Decadent Triple Biscoff Cheesecake Recipe

If you’ve never had the pleasure of indulging in a Biscoff cookie, prepare for a treat. Known for their unique spiced flavor, these cookies are a favorite among sweet-toothed dessert lovers worldwide. Now, imagine combining those delicious cookies into a decadent cheesecake—three times, no less! That’s where the Triple Biscoff Cheesecake recipe comes in. This no-bake cheesecake recipe has become a modern dessert classic for those who love creamy, flavorful, and easy-to-make desserts. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a sweet indulgence, this cheesecake is a sure winner.

The beauty of this dessert lies in its simplicity. You don’t need to spend hours in the kitchen, yet the result is nothing short of impressive. The cheesecake combines a rich Biscoff cookie crust, a smooth Biscoff-infused cream cheese filling, and a drizzle of luscious Biscoff spread on top, making every bite a melt-in-your-mouth experience. The addition of crushed cookies throughout the filling adds texture and an extra burst of flavor that will leave you craving more. Plus, the no-bake nature of this recipe makes it incredibly easy to put together—without the need for an oven!

In this blog post, we’ll walk you through everything you need to know to make this scrumptious Triple Biscoff Cheesecake. From the ingredients to the step-by-step instructions, and even some expert tips to make it perfect every time, we’ve got you covered.

What You’ll Need for Triple Biscoff Cheesecake recipe

Before you get started, it’s essential to gather all the ingredients you’ll need to create this delectable dessert. Luckily, most of these ingredients are easy to find in any grocery store, especially the beloved Biscoff cookies and spread. If you’re unsure where to find them, look in the cookie aisle or the international food section—Biscoff is often sold under the name “Lotus” as well. Here’s what you’ll need to get started:

For the Crust:

• 1 1/2 cups Biscoff cookies (crushed) – These cookies will form the base of your cheesecake, so it’s important to have a generous amount. If you prefer a more intense flavor, you can use extra cookies.
• 1/4 cup unsalted butter (melted) – The butter helps to bind the crushed cookies together and gives the crust that perfect texture when pressed into the pan. Be sure to melt it before combining with the cookies for smooth distribution.

For the Cheesecake Filling:

• 16 oz cream cheese (softened) – Full-fat cream cheese is the best option for a smooth, creamy filling. Ensure it’s softened before mixing so you don’t end up with lumps.
• 1 cup heavy cream – The heavy cream provides the rich, velvety texture that makes the filling so creamy. Don’t substitute with milk or half-and-half, as it won’t give you the same luxurious consistency.
• 1/2 cup powdered sugar – Powdered sugar blends seamlessly into the filling without leaving any gritty texture.
• 1/4 cup Biscoff spread – This is the star ingredient in your filling. Biscoff spread (also known as cookie butter) adds a deep, caramelized, spiced flavor that complements the cream cheese perfectly.
• 1 tsp vanilla extract – A dash of vanilla rounds out the flavor of the filling.
• 2 tbsp Biscoff cookies (crushed) – Adding a few crushed cookies to the filling itself gives it an extra burst of texture and flavor.

For the Topping:

• 1/4 cup Biscoff spread (melted) – This topping adds a final touch of Biscoff goodness. It melts beautifully and will drizzle over the cheesecake for an irresistible finish.
• 2 tbsp Biscoff cookies (crushed) – A sprinkle of crushed cookies on top not only adds a visual pop but also gives a delightful crunch that contrasts the creamy filling.

How to Make for Triple Biscoff Cheesecake recipe

Now that you have all your ingredients ready, it’s time to put everything together and create this show-stopping Triple Biscoff Cheesecake. This no-bake cheesecake recipe is simple and straightforward, so even beginners can master it with ease. Follow the steps below to assemble the cheesecake in no time.

Step 1: Prepare the Crust for Triple Biscoff Cheesecake recipe

Start by preheating your oven to 325°F (160°C). This will be for the crust, which needs a quick bake to set the texture before adding the filling.

In a large bowl, combine 1 1/2 cups of crushed Biscoff cookies with 1/4 cup melted unsalted butter. Use a spoon to mix until the cookie crumbs are evenly coated with the butter. The mixture should resemble wet sand. Next, press the crust mixture into the bottom of a 9-inch springform pan (or any round pan with a removable bottom). Use the back of a spoon or the bottom of a glass to press down firmly so the crust is compact and even.

Once the crust is set, bake it in the preheated oven for 8 minutes to help it firm up. After baking, remove it from the oven and let it cool completely at room temperature. While the crust is cooling, you can move on to preparing the cheesecake filling.

Step 2: Make the Cheesecake Filling

Now for the fun part! Begin by placing 16 oz of softened cream cheese into a mixing bowl. Use an electric mixer or stand mixer to beat the cream cheese until it’s smooth and creamy. Add in 1 cup heavy cream, 1/2 cup powdered sugar, and 1/4 cup Biscoff spread, then continue mixing until everything is fully combined and thickened. The mixture should hold soft peaks.

Next, gently fold in 2 tablespoons of crushed Biscoff cookies. This step adds texture to the filling, creating little pockets of cookie crunch throughout.

Once the filling is ready, spread it evenly over the cooled cookie crust. Use a spatula to smooth the top and make it as level as possible.

Step 3: Chill the Cheesecake

Now comes the patience part: chilling! Cover the cheesecake with plastic wrap or foil and place it in the refrigerator. Let it chill for at least 4 hours, or for the best results, overnight. This will give the cheesecake enough time to set and reach its perfect texture.

Step 4: Add the Topping

Once the cheesecake has chilled and set, it’s time to give it a gorgeous finishing touch. In a small microwave-safe bowl, heat 1/4 cup of Biscoff spread for about 20-30 seconds or until it’s melted and smooth. Drizzle this melted Biscoff spread over the top of the cheesecake for a glossy, irresistible finish.

Serving and Storage Tips for Triple Biscoff Cheesecake recipe

Once your Triple Biscoff Cheesecake is made, it’s time to enjoy the fruits of your labor. This cheesecake is perfect for any occasion—whether it’s a dinner party, holiday gathering, or just a sweet treat for yourself. Here are some tips for serving and storing your cheesecake to ensure it stays fresh and enjoyable for longer.

Serving Tips for Triple Biscoff Cheesecake recipe

• Serve Chilled: This cheesecake should be served straight from the fridge, as its smooth texture and flavor are best when it’s cool. Make sure to let it sit at room temperature for about 10 minutes before slicing to make cutting easier.
• Garnish Creatively: While the cheesecake is delicious on its own, you can get creative with garnishes. Top it with fresh whipped cream, a drizzle of caramel sauce, or even a scoop of vanilla ice cream for extra indulgence. For an added touch, you can also serve it with fresh fruit, such as strawberries or raspberries, to balance the richness of the cheesecake with a bit of tartness.
• Pre-Slice for Convenience: This cheesecake holds its shape beautifully after chilling. You can slice it into neat portions before serving, which makes it perfect for parties or gatherings. It also makes it easier to serve if you have guests coming over.

Storage Tips for Triple Biscoff Cheesecake recipe

• Refrigerate: Since this is a no-bake cheesecake, it needs to be kept cold. Always store leftovers in the fridge in an airtight container. The cheesecake will stay fresh for up to 5 days in the refrigerator, though it’s best enjoyed within the first few days for the best texture and flavor.
• Freezing: If you have leftovers (or want to make it in advance), you can freeze the cheesecake. Simply cover it tightly with plastic wrap or foil and store it in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge for several hours before serving.
• Keep Toppings Separate: If you’re storing leftover cheesecake, it’s a good idea to keep any toppings like crushed cookies or melted Biscoff spread separate until you’re ready to serve. This prevents the crust from becoming soggy and helps maintain the texture of the cheesecake.

Mistakes to Avoid for Triple Biscoff Cheesecake recipe

Even the best recipes can go wrong if you’re not careful, but don’t worry! Making the perfect Triple Biscoff Cheesecake is easier than you think. However, there are a few common mistakes that can impact the texture and flavor of your cheesecake. To help you avoid these issues, we’ve highlighted the key pitfalls and how to fix them.

1. Not Softening the Cream Cheese

One of the most important steps in making cheesecake is ensuring your cream cheese is softened to room temperature before mixing. If your cream cheese is too cold, it can lead to a lumpy filling that doesn’t blend properly with the other ingredients. Always take the cream cheese out of the fridge at least 30 minutes before you plan to use it. If you forget, you can soften it quickly by cutting it into smaller chunks and microwaving it in short 5-10 second bursts, checking after each interval to avoid overheating.

2. Overmixing the Filling

Overmixing the cheesecake filling, especially after adding the heavy cream, can lead to an overly thick or even grainy texture. When mixing the cream cheese and whipped cream, be sure to mix just until smooth and combined. Once the heavy cream is incorporated, switch to a gentle folding method when adding crushed cookies to avoid deflating the mixture.

3. Under-Chilling the Cheesecake

Patience is key when making a no-bake cheesecake. If you don’t give the cheesecake enough time to chill, it won’t set properly, and you may end up with a runny or soft filling that doesn’t hold its shape when sliced. Make sure to chill the cheesecake for at least 4 hours, though leaving it overnight will give it the best texture. The longer it sits in the fridge, the firmer and more delicious it becomes.

4. Not Using a Springform Pan

A springform pan is the best tool for making cheesecakes because it allows you to remove the cake easily without disturbing the shape. If you don’t have one, you could use a regular round cake pan, but be prepared for the cheesecake to be more difficult to remove once set. A springform pan creates clean edges and ensures your cheesecake looks as beautiful as it tastes.

5. Skipping the Crust Bake

While the filling can be chilled and no-baked, the crust needs to be baked for a few minutes to help it firm up. Skipping this step can lead to a crust that’s too crumbly and doesn’t hold together properly. The baking time is brief—just 8 minutes—so don’t skip this crucial step!

Tips and Tricks for Triple Biscoff Cheesecake recipe

Now that you know what to avoid, let’s dive into some expert tips and tricks to take your Triple Biscoff Cheesecake to the next level. These small details can make a big difference, resulting in a smoother, more flavorful, and perfectly presented dessert.

1. Use High-Quality Biscoff Cookies and Spread

The flavor of your cheesecake will depend heavily on the quality of your Biscoff cookies and spread. While generic brands may work, using authentic Biscoff cookies and spread will give your cheesecake the true caramelized, spiced flavor that makes this dessert so unique. Look for the original Lotus Biscoff spread, as it has a silky texture and balanced flavor.

2. Mixing in the Heavy Cream for Triple Biscoff Cheesecake

When adding the heavy cream, make sure it is chilled. Cold cream whips better and holds its shape, resulting in a light and airy texture in your filling. If you want to achieve soft peaks when whipping the cream, start at a low speed and gradually increase it as the cream thickens. Overwhipping can result in a stiff, overbeaten mixture that isn’t as smooth.

3. Use a Food Processor for Crushed Cookies

Crushing Biscoff cookies by hand is time-consuming and inconsistent. To save time and get perfectly fine crumbs, use a food processor to quickly crush the cookies into a uniform texture. This will create a more cohesive crust that binds well and doesn’t fall apart.

4. Drizzle the Topping While the Cheesecake Is Chilled

For a smooth and beautiful drizzle of Biscoff spread, ensure your cheesecake is properly chilled. If the cheesecake is too warm, the spread might melt too quickly and lose its shine. On the other hand, if the cheesecake is chilled well, the melted Biscoff spread will set quickly and look glossy, adding a polished touch to your dessert.

5. Add a Little Spice for Triple Biscoff Cheesecake

If you love the flavor of Biscoff cookies, try adding a pinch of cinnamon or ginger to the filling for an extra touch of spice. This can amplify the cookie’s flavor and give your cheesecake an additional layer of complexity. Just be careful not to overdo it—Biscoff’s flavor should remain the star of the show.

6. Make Ahead for Stress-Free Entertaining

This cheesecake is perfect for making ahead. It can be prepared the day before and stored in the fridge, allowing the flavors to develop and giving you more time to focus on other elements of your gathering. This is ideal for dinner parties, holidays, or any event where you want to serve a stunning dessert without the last-minute rush.

Butter Cheesecake Cookies

Suggestions for Triple Biscoff Cheesecake

While the classic Triple Biscoff Cheesecake is already irresistible on its own, there’s always room to get creative! Whether you’re looking to add extra flavor, change up the texture, or customize it to suit different tastes, there are plenty of fun ways to make this cheesecake your own. Here are a few suggestions to get you started:

1. Add a Layer of Chocolate

For an even more indulgent twist, consider adding a layer of melted chocolate between the crust and the filling. Dark or milk chocolate would both work beautifully, giving the cheesecake a rich, velvety layer that contrasts perfectly with the spiced Biscoff flavor. To do this, simply melt about 1/2 cup of chocolate and pour it over the cooled crust before adding the cheesecake filling. Let it set in the fridge for about 15-20 minutes before proceeding with the filling.

2. Incorporate Coffee Flavor

If you’re a fan of coffee and Biscoff, consider adding a touch of espresso to the filling for a mocha-inspired version. Simply add 1 tablespoon of instant coffee or espresso powder to the cream cheese mixture. This will enhance the caramel notes of the Biscoff cookies while giving the cheesecake a unique coffee twist. For an added touch, you could even garnish with a few chocolate-covered espresso beans!

3. Make Mini Cheesecakes

If you want to make individual servings, consider turning this Triple Biscoff Cheesecake into mini cheesecakes. You can use a muffin tin or individual tart pans to make personal-sized portions. Be sure to adjust the baking time for the crust—about 5-6 minutes—and the chilling time will likely be shorter, so keep an eye on them. Mini cheesecakes are perfect for parties or special occasions, allowing guests to grab a single serving.

4. Top with Fresh Fruit

While the crushed Biscoff cookies on top are delicious, adding fresh fruit like strawberries, raspberries, or even a few sliced bananas can help balance out the sweetness. The acidity from the fruit complements the richness of the cheesecake and adds a refreshing contrast. You can even make a simple fruit compote to drizzle on top for a homemade finishing touch.

5. Go Nutty with a Nut Crust

For a crunchy variation, replace some of the Biscoff cookies in the crust with chopped pecans, almonds, or hazelnuts. These nuts will add a satisfying crunch and a deeper, earthy flavor that pairs wonderfully with the Biscoff spread. You could even toast the nuts lightly for extra depth of flavor.

6. Add a Hint of Salt

If you love the sweet-salty combination, sprinkle a tiny bit of sea salt on top of the cheesecake just before serving. The salt will cut through the richness of the cheesecake and enhance the Biscoff flavor. It’s a simple yet effective way to elevate the dessert!

Biscoff Chocolate Delight Cookies

FAQ for Triple Biscoff Cheesecake

We know you might have some questions about making the perfect Triple Biscoff Cheesecake, so we’ve compiled a list of frequently asked questions to help you out. Whether you’re a cheesecake pro or a beginner, we’ve got the answers you need!

1. Can I use a different cookie for the crust?

Yes, you can substitute Biscoff cookies with other similar cookies, such as Speculoos, Gingersnaps, or even Graham crackers. Keep in mind that the flavor will change slightly, but these alternatives still provide a crunchy, flavorful base for the cheesecake. Just be sure to use a similar amount of cookies (about 1 1/2 cups crushed).

2. Can I make this cheesecake gluten-free?

Absolutely! To make the Triple Biscoff Cheesecake gluten-free, simply use gluten-free Biscoff cookies (check the label to ensure they are certified gluten-free) or replace them with a gluten-free cookie option, such as gluten-free ginger snaps. The rest of the recipe remains the same.

3. Do I have to use Biscoff spread in the filling?

Biscoff spread is the key ingredient in this cheesecake, giving it that signature spiced, caramel flavor. However, if you can’t find Biscoff spread or want a variation, you could substitute with cookie butter (which is similar in flavor) or even nut butters like almond or cashew butter for a different twist.

4. Can I freeze this cheesecake?

Yes, you can freeze the Triple Biscoff Cheesecake! If you plan to freeze it, let it chill and set in the fridge for at least 4 hours first, then cover tightly with plastic wrap and foil. You can store it in the freezer for up to 3 months. When you’re ready to serve, let it thaw in the fridge overnight for the best texture.

5. How long will this cheesecake last in the fridge?

The cheesecake will stay fresh in the fridge for about 5 days. Make sure it’s covered tightly with plastic wrap or in an airtight container to prevent it from absorbing any unwanted flavors from the fridge.

6. Can I add more Biscoff cookies to the filling?

Absolutely! If you love the crunch and flavor of Biscoff, feel free to add more crushed cookies to the filling. Just be careful not to overload it with too many crumbs, as it could affect the cheesecake’s consistency. A good rule of thumb is to stick to about 2 tablespoons of crushed cookies for texture.

Biscoff Cheesecake Delight

Conclusion for Triple Biscoff Cheesecake

There’s no denying that the Triple Biscoff Cheesecake is one of the most indulgent, flavorful desserts you can make with minimal effort. With its perfectly spiced cookie crust, creamy and rich filling, and a luscious drizzle of Biscoff spread on top, this cheesecake is sure to be a showstopper at any occasion. Whether you’re serving it at a holiday gathering, a special dinner, or simply treating yourself to something sweet, it’s a dessert that will leave everyone asking for the recipe.

What makes this cheesecake even more appealing is how easy it is to prepare. Unlike traditional cheesecakes that require baking, this no-bake version saves you time while still delivering all the creamy, dreamy goodness you crave. Plus, the versatility of this dessert means you can easily customize it to suit your preferences—whether that’s adding chocolate, fruit, or nuts for an extra twist.

If you haven’t tried Biscoff cookies or spread before, this cheesecake is the perfect introduction. Their unique flavor, with hints of cinnamon, caramel, and brown sugar, pairs perfectly with the smooth cream cheese filling. And if you’re already a Biscoff fan, this recipe is an absolute must-try.

So, next time you’re looking for a dessert that’s not only impressive but also incredibly delicious, reach for this Triple Biscoff Cheesecake recipe. It’s guaranteed to satisfy your sweet tooth and have your guests raving. With just a few simple ingredients and steps, you’ll create a decadent treat that’s worth every bite.

Enjoy making and sharing this indulgent dessert, and don’t forget to savor every last creamy, cookie-crunchy bite

Print