Why is my Biscoff cheesecake not setting properly?

A Biscoff cheesecake may not set properly if the cream cheese mixture wasn’t whipped enough or if it wasn’t chilled long enough between steps. Make sure to beat the cream cheese and sugar until smooth and combined thoroughly, and allow the cheesecake to chill in the fridge for at least 4-6 hours, preferably overnight. If it’s still too soft, placing it in the freezer for a couple of hours before serving can help firm it up.

What is the best pan to use for making Biscoff cheesecake?

A springform tin with removable sides is the best choice for Biscoff cheesecake, as it allows easy removal without damaging the cake. A standard 8-inch (20 cm) springform pan works well for a shallow cheesecake. You can adjust the size slightly, but a larger or smaller pan will change the cheesecake’s thickness, so baking and chilling times might need to be adjusted.

Can I freeze homemade Biscoff cheesecake?

Yes, you can freeze a homemade Biscoff cheesecake. Freeze it undecorated, still in the springform pan or tightly wrapped in plastic wrap and foil. To thaw, transfer it to the fridge and let it fully defrost for 24 hours before decorating and serving. This helps maintain texture and flavor while preventing condensation from affecting the topping.

How long should I chill Biscoff cheesecake before serving?

Chill your Biscoff cheesecake for at least 4 to 6 hours, ideally overnight, to allow it to set properly and develop the best texture. The chilling time helps the flavors meld and the filling firm up, making it easier to slice and enhancing the overall taste experience.

Can I substitute Biscoff spread if I don’t have Lotus Biscoff cookies?

Yes, if you don’t have Lotus Biscoff cookies, you can substitute with Biscoff spread or Speculoos cookie butter to infuse a similar flavor into the cheesecake. For the base, consider crushed graham crackers or digestive biscuits mixed with a bit of cinnamon to mimic the spiced notes. The texture and flavor will vary slightly but will still complement the creamy cheesecake well.

Biscoff Cheesecake Recipe With 5 Easy Ingredients

Name: Biscoff Cheesecake
Prep time: 4 h 20 min
Total time: 4 h 20 min
Cuisine: International
Ingredients: 200 grams (7 oz) crushed biscuits for the base; 80 grams (3 oz) melted unsalted butter for the base; 300 ml (1.25 cups) double cream for the cheesecake mixture; 400 grams (14 oz) full-fat cream cheese for the cheesecake mixture; 200 grams (7 oz) spreadable biscuit-flavored paste for the cheesecake mixture; 150 grams (5 oz) melted spreadable biscuit-flavored paste for the topping; 50 grams (2 oz) crushed biscuits for the topping

Description

🍰 Enjoy the rich and creamy indulgence of this Biscoff Cheesecake made with only five simple ingredients for easy preparation.
🎉 Perfect for parties or gatherings, this no-bake dessert brings a delightful blend of biscuit crunch and smooth filling that everyone will love.

Ingredients

Scale

200 grams (7 oz) crushed biscuits for the base

80 grams (3 oz) melted unsalted butter for the base

300 ml (1.25 cups) double cream for the cheesecake mixture

400 grams (14 oz) full-fat cream cheese for the cheesecake mixture

200 grams (7 oz) spreadable biscuit-flavored paste for the cheesecake mixture

150 grams (5 oz) melted spreadable biscuit-flavored paste for the topping

50 grams (2 oz) crushed biscuits for the topping

Instructions

1-Start by combining the crushed biscuits and melted unsalted butter in a bowl until they form a crumbly mixture. Press this evenly into the base of a springform or removable base tin, then chill it in the fridge while you prepare the filling this step helps keep everything firm.

2-Next, whisk the double cream, full-fat cream cheese, and spreadable biscuit-flavored paste together until the mixture turns very thick, almost like ice cream, using an electric whisk if you have one. Once ready, remove the chilled base from the fridge and spread the filling over it smoothly. Pop the whole thing back in the fridge for at least 3 hours, or overnight for the best results, to let it set properly.

3-Before serving, gently melt the spreadable biscuit-flavored paste and pour it over the top, smoothing it out for a glossy finish. Sprinkle on the crushed biscuits and chill for another hour if you can. For easier removal, run a warm knife around the edges of the tin. This method makes Biscoff cheesecake a go-to for busy days, and if you’re looking for similar no-bake treats, our no-bake chocolate eclair cake is another simple option to try.

Notes

🎂 Whip the cream straight from the fridge for a stable, thick texture and avoid over-whipping.
❄️ Chill the biscuit base before adding the filling to prevent crumbliness.
🔥 Melt the spreadable biscuit paste gently to avoid overheating and altering the flavor or texture.

Prep Time: 20 minutes
Chilling time: 4 hours
Cook Time: 0 minutes
Category: Dessert
Method: No-bake, Whisking
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: 445
Sugar: 12g
Sodium: 112mg
Fat: 38g
Saturated Fat: 19g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 5g
Cholesterol: 76mg

Keywords: Biscoff Cheesecake, No-Bake Cheesecake, Simple Dessert, Biscuit Cheesecake