Biscoff Cheesecake

Biscoff Cheesecake is a dessert recipe ready in 6 h 30 min. It makes 8 servings, each 460 kcal with 4 g protein. Beginner level, 9 ingredients.

Recipe by @sammymontgoms, adapted and measured by Cookpath.

  • 6 h 30 mintotal
  • Beginnerlevel
  • 460kcal a serving
  • 4 gprotein
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Biscoff Cheesecake

What is Biscoff Cheesecake

A no-bake cheesecake with a spiced biscuit crust, a creamy cream cheese and biscuit spread filling and a whipped cream top.

How to make Biscoff Cheesecake

Tips from the cook

  • Store-bought whipped cream works, and any cookie spread can replace the speculoos spread.
  • Drizzle melted chocolate over the top for a chocolate version.
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Meal prep and storage

Not firm? It needs at least 5–6 hours in the fridge; overnight is best, so make it the day before.

Keeps 4 days in the fridge. To freeze, let it set 6 hours, wrap it in plastic and foil and freeze up to 3 months; thaw overnight in the fridge.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Biscoff Cheesecake substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Speculoos biscuits0 option

    From the cook: Store-bought whipped cream works, and any cookie spread can replace the speculoos spread..

    Butter2 options
    • Vegan/dairy-free butter block 1:1 by weight

      Soft tub margarine fails in pastry and cheesecake base.

    • Olive oil use about 3/4 as much by volume

      Not for creaming or pastry; base goes oily.

    Cream cheese2 options
    • Dairy-free cream cheese (tofu/oat/coconut based) 1:1 by weight

      Cashew versions carry nuts.

      Still contains soy.

    • Silken tofu blended with lemon and coconut oil 1:1

      Needs chilling.

      Still contains soy.

    Speculoos spread2 options
    • Any other cookie spread 1:1

      Still contains gluten.

    • Homemade gluten-free Biscoff-style spread (gluten-free spekulatius biscuits, sugar, cinnamon, oil, flour, milk) 1:1

      Needs GF biscuits; page says the gluten-free original is not sold.

      Still contains dairy.

    From the cook: Store-bought whipped cream works, and any cookie spread can replace the speculoos spread..

    Heavy cream2 options
    • Oat cooking cream (GF-labelled) or soy cream 1:1

      Does not whip.

      Still contains soy.

    • Coconut cream (top layer of can) 1:1

      Coconut flavour.

    Caramel sauce1 option
    • Dairy-free caramel: sweetened condensed coconut milk + brown sugar (+ full-fat canned coconut milk) 1:1

      More like dulce de leche; do not use light coconut milk.

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