If you have a sweet tooth and a love for that irresistible caramelized, cinnamon-kissed flavor, you are absolutely going to adore this Biscoff Cheesecake with 5 Ingredients Recipe. It’s simplicity at its finest—just a few pantry staples come together in perfect harmony to create a silky, indulgent dessert that’s as comforting as it is impressive. Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe will quickly become your go-to treat for impressing friends or simply treating yourself.
Ingredients You’ll Need
Each ingredient in this Biscoff Cheesecake with 5 Ingredients Recipe plays a starring role, making sure the end result has the perfect texture, taste, and that signature rich Biscoff charm. From crunchy biscuit crumbs to creamy cheese, these essentials blend seamlessly to create a luscious dessert.
- Biscoff biscuits (200 g, crushed): Provides a spiced, caramelized base with a satisfyingly crunchy texture.
- Unsalted butter (80 g, melted): Binds the biscuit base together while adding richness and moisture.
- Double cream (300 ml): Whips up beautifully to add lightness and creaminess to the cheesecake filling.
- Full fat cream cheese (400 g): Delivers the classic tangy creaminess essential to every great cheesecake.
- Biscoff spread (350 g total – 200 g for filling, 150 g melted for topping): Infuses the cheesecake with that iconic smooth, spiced caramel flavor, both inside and on top.
- Biscoff biscuits (50 g, crushed for garnish): Adds a final decorative crunch around the edges for extra texture and appeal.
How to Make Biscoff Cheesecake with 5 Ingredients Recipe
Step 1: Create the Biscoff Biscuit Base
Begin by combining the crushed Biscoff biscuits with melted unsalted butter, mixing thoroughly until all crumbs are coated. Press this mixture evenly into the base of a springform tin or a similar mold. This forms the crunchy and flavorful foundation of your cheesecake. Pop it into the fridge to chill and set firmly while you prepare the luscious topping.
Step 2: Whip up the Creamy Cheesecake Filling
In a large bowl, combine the double cream, full fat cream cheese, and 200 grams of Biscoff spread. Using an electric whisk (or a handheld one), beat the ingredients together until the mixture thickens to a consistency similar to soft ice cream. This light and velvety filling is what elevates this recipe, offering a perfect balance of sweetness and richness.
Step 3: Assemble and Chill
Take the biscuit base out of the fridge and pour the whipped cheesecake mixture over it. Smooth the top gently with a spatula to create an even surface. Cover and place the cheesecake back in the fridge for at least three hours, though leaving it overnight will yield the best results with a beautifully firm texture.
Step 4: Finish with a Silky Biscoff Topping
When you’re nearly ready to serve, gently melt the remaining 150 grams of Biscoff spread in a small pan over low heat—be careful not to let it get hot—to keep its lovely creamy texture. Pour this melted spread evenly over the chilled cheesecake, smoothing it gently with the back of a spoon. Sprinkle the remaining crushed Biscoff biscuits around the edge to add that extra crunch and visual charm.
Step 5: Final Chill for the Perfect Slice
Return the cheesecake to the fridge for at least another hour. This final chill helps the topping to set beautifully and makes slicing much neater. Although you could cut it sooner, waiting ensures each slice holds together perfectly.
How to Serve Biscoff Cheesecake with 5 Ingredients Recipe
Garnishes
To elevate the presentation of your Biscoff Cheesecake with 5 Ingredients Recipe, consider sprinkling a few extra crushed Biscoff biscuits over each slice or adding a dollop of freshly whipped cream. A light dusting of cinnamon or nutmeg will enhance the warm spice notes, while a handful of toasted nuts can introduce a delightful crunch.
Side Dishes
This cheesecake pairs wonderfully with fresh seasonal berries, like raspberries or strawberries, whose tartness cuts through the richness. For a cozy twist, serve alongside a small scoop of vanilla ice cream or drizzle with a warm caramel sauce for double the indulgence.
Creative Ways to Present
For a party, consider making mini versions in small jars or ramekins—each topped with a swirl of cream and a cookie crumb sprinkle. Alternatively, serve it on a beautiful cake stand with edible flowers for an elegant touch. Using a hot, sharp knife warmed under running water before slicing helps achieve clean, perfect portions that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Your Biscoff Cheesecake with 5 Ingredients Recipe keeps beautifully in the refrigerator, tightly covered, for up to 3 days. This means you can make it ahead of time for guests or save some for a decadent treat the next day.
Freezing
If you want to enjoy your cheesecake later, it freezes well for up to a month. Wrap it securely in plastic wrap and foil to prevent freezer burn. When ready to eat, thaw it overnight in the fridge to maintain its creamy, smooth texture.
Reheating
This cheesecake is best enjoyed cold or at room temperature. Avoid reheating as it may affect the delicate texture of the cream cheese and Biscoff topping. Simply let it sit out for 15 to 20 minutes before serving if you prefer it less chilled.
FAQs
Can I substitute the Biscoff spread with peanut butter or another nut butter?
The unique cinnamon and caramel flavor of Biscoff spread is what makes this cheesecake so special. While you could substitute with peanut butter or almond butter, it will alter the taste significantly, and you’ll lose that iconic Biscoff magic.
Do I need a springform tin, or can I use another pan?
A springform tin is ideal because it allows you to easily release the cheesecake without damaging its shape. If you don’t have one, any round tin or dish with removable sides can work, but lining it with parchment paper will help with removal.
Can this cheesecake be made vegan or dairy-free?
This particular Biscoff Cheesecake with 5 Ingredients Recipe relies on dairy for its creamy texture. However, you could experiment using vegan cream cheese, coconut cream, and dairy-free butter, but results may vary and the flavor might change slightly.
How long should the cheesecake be chilled before serving?
Chilling for at least 3 hours is necessary for the cheesecake to set properly, but refrigerating overnight is even better for the best texture and flavor.
Is it possible to make individual servings with this recipe?
Absolutely! You can divide the ingredients into smaller jars or ramekins for cute, individual cheesecakes. Just adjust chilling times slightly and garnish as desired.
Final Thoughts
This Biscoff Cheesecake with 5 Ingredients Recipe is a simple yet stunning dessert that proves you don’t need a long ingredient list or complicated techniques to impress. Its creamy texture combined with that unmistakable Biscoff flavor makes it the kind of treat you’ll want to make again and again. So go ahead and try it—your taste buds will thank you!
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Biscoff Cheesecake with 5 Ingredients Recipe
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
Description
This luscious Biscoff Cheesecake recipe features a crunchy Biscoff biscuit base, a creamy filling blended with Biscoff spread, double cream, and cream cheese, topped with a smooth layer of melted Biscoff spread and extra biscuit crumbles. With only five key ingredients, it’s an easy no-bake dessert perfect for any occasion, requiring chilling time to set and create a rich, decadent treat that will impress your guests.
Ingredients
Base
- 200 g Biscoff biscuits, crushed
- 80 g unsalted butter, melted
Cheesecake Filling
- 300 ml double cream
- 400 g full fat cream cheese
- 200 g Biscoff spread
Topping
- 150 g Biscoff spread, melted gently
- 50 g Biscoff biscuits, crushed (for garnish)
Instructions
- Prepare the base: Combine the crushed Biscoff biscuits with the melted unsalted butter in a bowl until evenly mixed. Press this mixture firmly into the base of a cake tin to form an even layer. Chill the base in the fridge to set while you prepare the topping.
- Make the filling: Pour the double cream into a mixing bowl. Add the full-fat cream cheese and 200 g of Biscoff spread. Whisk the mixture using an electric whisk or by hand until it becomes very thick and creamy, resembling the texture of ice cream.
- Assemble the cheesecake: Remove the chilled biscuit base from the fridge and pour the cheesecake filling mixture on top, smoothing the surface evenly for a clean finish.
- Chill the cheesecake: Place the cheesecake in the fridge and chill for at least 3 hours to allow it to set properly. For best results, leave it overnight if time permits.
- Prepare the topping: Just before serving, gently melt the 150 g of Biscoff spread in a pan over low heat, ensuring it doesn’t get hot or boil.
- Add the topping: Remove the cheesecake from the fridge but keep it in the tin. Slowly pour the melted Biscoff spread over the top, smoothing it out gently with the back of a spoon to achieve an even coating. Take care not to disturb the cheesecake filling. Sprinkle the remaining 50 g of crushed Biscoff biscuits around the edge for an appealing garnish.
- Final chilling: Return the assembled cheesecake to the fridge for at least an additional hour to allow the topping to set. While you can slice it sooner, chilling longer ensures neater cuts and better texture.
Notes
- Use an electric whisk for best results to achieve a thick, stable filling.
- Do not overheat the Biscoff spread when melting to avoid burning or separation.
- Chilling overnight improves texture and flavor integration.
- This cheesecake is best served chilled and cut with a warm knife for clean slices.
- Store in the refrigerator and consume within 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
