Creamy Biscoff Cheesecake – A Dreamy, Egg-Free Delight with a Buttery Biscoff Cookie Crust

Indulge in this decadent, no-egg Biscoff cheesecake, perfect for any cheesecake lover seeking a rich, creamy dessert with a touch of spiced caramel from Biscoff cookies. This luscious cheesecake features a crunchy Biscoff cookie crust that cradles a smooth cream cheese filling, blended with the irresistible flavor of Biscoff spread. Whether you’re looking for a dairy-free option or a traditional version, this recipe can be easily adapted to suit your preferences. Topped with a luxurious layer of melted Biscoff spread and extra cookie crumbs for texture, every bite is a heavenly combination of creaminess and crunch.

Why You’ll Love This:

You’ll adore this Biscoff cheesecake for its dreamy texture and ease of preparation. With no eggs in the filling, it delivers the same creamy richness without the hassle, making it a perfect recipe for those with dietary restrictions or preferences. The combination of the spiced caramel flavor from the Biscoff spread and the smoothness of the cream cheese creates a balanced and indulgent treat that’s not overly sweet but rich in flavor. The cookie crust, with its crumbly, buttery texture, complements the cheesecake’s creamy center, and the Biscoff topping adds an extra layer of flavor, making it a showstopper at any gathering.

Perfect Occasion:

This Biscoff cheesecake is ideal for any occasion where you want to wow your guests with a unique and sophisticated dessert. It’s perfect for birthday celebrations, holiday dinners, or even as a midweek treat for the family. Its egg-free and customizable dairy-free options also make it a versatile choice for those with dietary needs. The rich flavor and satisfying texture make it a great dessert for fall and winter gatherings, but it’s light enough to enjoy year-round. Whether you’re hosting a dinner party or just treating yourself, this cheesecake will quickly become a favorite.

Decoration Tips:

For a picture-perfect presentation, consider drizzling melted Biscoff spread over the top of the cheesecake in a swirling pattern before adding the final cookie crumbs. You can also pipe some whipped cream around the edges of the cake for a touch of elegance and added texture. If you’re feeling creative, try placing whole or halved Biscoff cookies standing upright along the edges of the cake for a decorative finish that also adds extra crunch. A light dusting of powdered sugar can add a delicate touch, while crushed Biscoff cookies sprinkled on top give it a rustic yet refined look.

Ingredients for the Biscuit Base:

• 20-22 (180g) Biscoff cookies (or digestive/ginger cookies), finely crushed
• 45g (3 tablespoons) salted butter, melted (vegan butter or any butter of your choice)

Instructions for the Crust:

1. In a mixing bowl, combine the finely crushed cookies with the melted butter, stirring until the mixture resembles wet sand.
2. Prepare an 8-inch springform pan by lining the base with baking paper. Press the cookie mixture into the base and up the sides of the pan using the flat bottom of a glass or spoon, creating a firm, even layer about 1/2 inch thick.
3. Place the crust in the refrigerator for at least 30 minutes to set.

Ingredients for the Biscoff Cheesecake Layer:

• 450g (16 oz) cream cheese, at room temperature (vegan or traditional)
• 65g (1/3 cup) cane sugar or caster sugar
• 55g (1/4 cup) light brown sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 190g (3/4 cup) Biscoff spread
• 160ml (2/3 cup) unsweetened whipping cream (vegan or traditional)
• 25g (3 tablespoons) cornstarch

Instructions for the Cheesecake Layer:

1. Preheat the oven to 330°F (165°C). Place a tray of boiling water on the bottom rack of the oven to create steam, which will help keep the cheesecake moist during baking.
2. In a large bowl, use an electric mixer or paddle attachment to beat the cream cheese until smooth and soft.
3. Add the cane sugar, brown sugar, vanilla extract, and salt. Continue to mix until smooth and well-combined.
4. Gradually add the whipping cream and cornstarch to the mixture, mixing until the batter is fully smooth with no lumps. Scrape the sides and bottom of the bowl to ensure everything is evenly incorporated.
5. Pour the cheesecake mixture into the prepared crust and spread it out into an even layer.
6. Place the springform pan on a baking tray and bake for 25-30 minutes, or until the edges of the cheesecake have risen slightly and appear set.
7. Turn off the oven, but leave the cheesecake inside for an additional 45 minutes to cool and set gently.
8. After removing the cheesecake from the oven, allow it to cool completely at room temperature for 1 hour. Then transfer it to the refrigerator to chill for 7-8 hours (or overnight) before serving.

Ingredients for the Topping:

• 170g (1/2 cup) Biscoff spread (smooth or crunchy)
• 30g (2-3 tablespoons) Biscoff cookie crumbs

Instructions for the Topping:

1. Once the cheesecake is chilled, remove it from the springform pan and place it on a serving plate.
2. Gently heat the Biscoff spread in the microwave for a few seconds until it becomes pourable.
3. Pour the warmed Biscoff spread over the top of the cheesecake, allowing it to drizzle down the sides.
4. Sprinkle the Biscoff cookie crumbs over the top for added texture and decoration.

Enjoy your dreamy and creamy Biscoff cheesecake, a perfect balance of crunch and smoothness with every bite!