Can I make Biscoff cheesecake without eggs?

Yes, you can make a Biscoff cheesecake without eggs by choosing a no-bake recipe version. Since traditional baked cheesecakes require eggs to set the filling, a no-bake alternative uses gelatin or refrigeration to firm up the cheesecake. This is a great option for those with egg allergies or who prefer an egg-free dessert. Be sure to follow a recipe specifically designed without eggs to achieve the right texture.

How should I know when my Biscoff cheesecake is fully baked?

The cheesecake is done when the edges are set and the center still has a slight wobble when you gently shake the pan. The filling should not look liquid but shouldn’t be completely firm either. Overbaking can cause cracks, so avoid baking until fully solid. After baking, the cheesecake will continue to firm up as it cools in the fridge.

Can I substitute sour cream with Greek yogurt in Biscoff cheesecake?

Yes, Greek yogurt is a good substitute for sour cream and offers a similar creamy texture with slightly less fat. Use an equal amount of Greek yogurt in place of sour cream to maintain the cheesecake’s rich taste. This swap also adds a subtle tang and can make the cheesecake a bit lighter.

What is the best way to store leftover Biscoff cheesecake, and how long does it last?

Store leftover Biscoff cheesecake in an airtight container in the refrigerator where it will stay fresh for up to 4 to 5 days. For longer storage, you can freeze the cheesecake—wrap it tightly in plastic wrap and foil—where it keeps well for up to 2 months. Thaw frozen cheesecake in the fridge overnight before serving.

Can I make mini Biscoff cheesecakes, and what should I change in the baking process?

Yes, mini Biscoff cheesecakes are possible and perfect for individual servings. Use muffin tins lined with cupcake liners, press about 1 tablespoon of crust into each cup, and pre-bake the crust for 5 minutes. Fill with cheesecake batter and bake for 18-22 minutes without a water bath. Chill the mini cheesecakes for at least 4 hours before adding any toppings.

Biscoff Cheesecake Recipe: 5 Ingredients, No-Fuss Dessert

Description

🍰 Enjoy a creamy, luscious Biscoff Cheesecake with a rich flavor that’s both satisfying and simple.
✨ Perfect for gatherings or special occasions, this dessert will impress any crowd with minimal effort.

Ingredients

Scale

250 grams Biscoff cookies
75 grams unsalted butter, melted
907 grams cream cheese, softened
1 cup (200 grams) brown sugar
1/4 cup (50 grams) granulated sugar
1/2 cup (120 grams) sour cream
1 cup (240 grams) Biscoff cookie butter
1 tablespoon vanilla extract
1/4 teaspoon salt
4 large eggs, room temperature
1/2 cup Biscoff spread, melted
1/4 cup Biscoff cookie crumbs
Additional crushed cookies for garnish (optional)

Instructions

1. Preheat the oven to 325°F (163°C). Crush Biscoff cookies into fine crumbs.
2. Combine the crumbs with melted butter and press into the bottom of a springform pan.
3. Bake the crust for 10 minutes, then allow it to cool completely.
4. Beat cream cheese until creamy. Add sugars and beat until smooth. Mix in sour cream and Biscoff spread.
5. Add vanilla extract and salt. Incorporate eggs one at a time, mixing gently.
6. Pour batter over the cooled crust. Wrap pan in foil and place in a water bath.
7. Bake for 60 to 70 minutes. Turn off the oven and let the cheesecake sit for 1 hour.
8. Refrigerate for at least 6 hours or overnight.
9. Drizzle melted Biscoff over the chilled cheesecake and garnish with extra crumbs.

Notes

🧈 Use room temperature ingredients to ensure a smooth batter.
🥚 Avoid overmixing the eggs to prevent cracks.
❄️ Wrap in foil tightly during the water bath to prevent water leakage.

Prep Time: 20–40 minutes
Chill time: 6 hours or overnight
Cook Time: 60–70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350-445
Sugar: 20-26g
Sodium: 200mg
Fat: 20-38g
Carbohydrates: 20-26g
Protein: 4-5g

Keywords: Biscoff Cheesecake, Creamy Cheesecake, Easy Dessert, 5 Ingredient Cheesecake