I’ve always had a soft spot for cheesecake — especially no-bake cheesecake. It’s the perfect mix of creamy indulgence and minimal effort, and it never fails to impress.
When I found this 5-ingredient Biscoff Cheesecake recipe from tamingtwins.com, I knew I had to try it. Typically, cheesecakes use a brick-style cream cheese, but I went with my favourite — Tre Stelle Cream Cheese. It’s made with simple, natural ingredients you can actually pronounce, and it gave this cheesecake an extra level of creaminess that made every bite melt-in-your-mouth.
The first time I made it, I stuck to the basics and it was delicious. The second time, I added a splash of vanilla extract (or you could use vanilla bean paste) to the filling — and it was next-level. That subtle vanilla warmth just makes the whole cheesecake sing.
The result? A silky, lightly spiced cheesecake with the perfect buttery biscuit base. I served it at a get-together and it was an instant hit. Plates were scraped clean, and I’ve already been asked to make it again.
All it takes is just 5 simple ingredients — nothing fancy, nothing tricky. It’s a make-ahead dessert that frees up your time and a guaranteed crowd-pleaser with that signature caramel Biscoff flavour.
5-Ingredient Biscoff Cheesecake
Ingredients
Base:
200g (7 oz) Biscoff biscuits, crushed
80g (3 oz) salted butter, melted
Filling:
300ml (1.25 cups) whipping cream
400g (14 oz) Tre Stelle cream cheese
200g (7 oz) Biscoff spread
Optional: 1 tsp vanilla extract or ½ tsp vanilla bean paste
Topping:
150g (5 oz) Biscoff spread, melted
50g (2 oz) Biscoff biscuits, crushed
Directions
1. Mix crushed biscuits with melted butter, press into a 8” springform pan, and chill.
2. Beat whipping cream, cream cheese, Biscoff spread, and vanilla (if using) together until thick and smooth.
3. Spoon filling over the base, smooth the top, and chill for at least 3 hours (overnight is best).
4. Gently melt the remaining Biscoff spread (careful not to get it too hot), pour over the cheesecake, and sprinkle with crushed biscuits.
5. Chill cheesecake for 1 more hour before slicing and enjoy!
Tips & Storage
Use cold cream for easier whipping and better texture.
Chill for at least 4 hours total for clean slices.
Keeps in the fridge for up to 3 days or freeze (without topping) for up to 1 month — thaw overnight in the fridge before decorating.
This Biscoff Cheesecake is proof you don’t need a long ingredient list or complicated steps to make something unforgettable. And trust me — once you try it with that hint of vanilla, you might never go back. Try it and let me know what you think!
Sandy’s Kitchen 