One Pot Biscoff Cheesecake
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This small batch Biscoff cheesecake is made with just 5 ingredients. No baking required, and perfect for just one or two.
Why You’ll Love This One Pot Biscoff Cheesecake
If you love easy desserts that come together in minutes and still deliver on flavour, you’ll adore this Biscoff cheesecake.
You only five ingredients, and no oven. It’s creamy, smooth, and perfectly spiced with that iconic Biscoff flavour.
What Makes This Recipe Special?
This is one of my favourite small batch cheesecakes!
It’s quick, convenient, and doesn’t make a whole cheesecake— enough for one large cheesecake or 2 small.
Small Batch Cheesecakes Are My Favourite
I’ve always loved creating small batch recipes.
They’re great for when you want something sweet and homemade but don’t want to end up with loads of leftovers.
This one is ideal if you’re having a cosy night in, celebrating something low-key, or just need a midweek dessert without too much fuss.
Equipment You’ll Need
You don’t need much for this one:
- A small mixing bowl
- One medium-large ramekin or two smaller ones
- A spoon for mixing
- A small saucepan if you prefer to melt the butter or Biscoff spread on the hob
Why This Recipe Works So Well
- No-bake: Perfect for warmer weather or when you don’t want to turn on the oven.
- Just 5 ingredients: No fuss, no extras.
- Small portion: Makes enough for 1 large ramekin or 2 smaller ones.
- Perfect Biscoff flavour: The combination of creamy cheesecake and smooth Biscoff spread is just so good.
Ingredients for One Pot Biscoff Cheesecake
Base:
- 3 Lotus Biscoff biscuits, crushed (or about 30g / 1 oz)
- 10g unsalted or salted butter, melted (2 tsp)
Cheesecake Filling:
- 115g full-fat cream cheese, room temperature (4 oz)
- 1 tbsp icing sugar, sifted (8g)
- 20g Biscoff spread (1 tbsp)
Topping:
- 10g Biscoff spread, melted (2 tsp)
- ½ Lotus biscuit (optional, for decoration)
Makes: 1 large portion or 2 smaller ones
Chill time: 1 hour minimum
How to Make a One Pot Biscoff Cheesecake
Step 1: Make the Biscuit Base
Crush 3 Lotus biscuits using a bag and rolling pin or food processor.
Pour them into your ramekin, then pour in the melted butter and stir until the crumbs are fully coated.
Press the mixture firmly into the bottom of the ramekin to form a compact base.
Step 2: Mix the Cheesecake Filling
In a small bowl, add the cream cheese, icing sugar, and 20g of Biscoff spread.
Use a spoon or electric mixer to mix everything together until smooth and fully combined.
The filling should be thick and creamy with no lumps.
Step 3: Assemble the Cheesecake
Scoop the cheesecake mixture on top of the biscuit base.
Smooth it out to the edges with the back of your spoon, ensuring it’s even and level on top.
Step 4: Add the Topping
Melt 10g of Biscoff spread in the microwave on a medium heat for 10-20 seconds until runny.
Pour this over the top of the cheesecake and gently spread it out.
Top with half a Biscoff biscuit if using.
Step 5: Chill to Set
Place the cheesecake in the fridge for at least 1 hour.
This allows the cheesecake to firm up to give the perfect texture.
Tips for the Perfect One Pot Biscoff Cheesecake
- Use full-fat cream cheese: This gives you the best structure and creamiest texture.
- Soften the cream cheese first: Make sure it’s at room temperature so it mixes smoothly.
- Don’t skip the chill: An hour in the fridge helps it firm up and makes the texture and flavours so much better.
- Make it for two: If you’re sharing, divide everything between two smaller ramekins.
Optional Variations
- Layer it up: Make it in a glass and alternate layers of cheesecake, biscoff spread and biscuit crumbs.
Why This Is the Ideal Dessert for Two
Whether you’re sharing with a partner, friend, or simply want a portion for yourself, this small batch recipe is perfect.
It’s quick, simple, and gives you just the right amount of indulgence without needing to make an entire cheesecake.
Storage Tips
- Store in the fridge for up to 2 days if you’re making it ahead.
- Cover with cling film if storing for later so the top doesn’t dry out.
- Not suitable for freezing due to the small portion size and texture change after thawing.
Watch My Step-by-Step Video
Want to watch me make this Biscoff cheesecake step-by-step?
Check it out now on the Fitwaffle Kitchen YouTube channel:
YouTube: @fitwafflekitchen
You can also follow along on:
- Instagram: @fitwafflekitchen & @fitwaffle
- TikTok: @fitwaffle
- Pinterest: fitwaffle
More Cheesecake Recipes to Try
If you loved this one pot Biscoff cheesecake, here are two more Biscoff-inspired recipes from FitwaffleKitchen.com:
- No-Bake Biscoff Cheesecake – Creamy, biscoffy and so delicious! One of my most popular cheesecakes.
- Biscoff Pie Bars – Easy to make, no baking involved and packed with sweet Biscoff flavours.
Both are easy, delicious, and totally irresistible.
5-Ingredient One Pot Biscoff Cheesecake
Ingredients
Base:
- 3 Lotus Biscoff biscuits crushed (or about 30g / 1 oz)
- 10 g unsalted or salted butter melted (2 tsp)
Cheesecake Filling:
- 115 g full-fat cream cheese room temperature (4 oz)
- 1 tbsp icing sugar sifted (8g)
- 20 g Biscoff spread 1 tbsp
Topping:
- 10 g Biscoff spread melted (2 tsp)
- ½ Lotus biscuit optional, for decoration
Instructions
Step 1: Make the Biscuit Base
- Crush 3 Lotus biscuits using a bag and rolling pin or food processor.
- Pour them into your ramekin, then pour in the melted butter and stir until the crumbs are fully coated.
- Press the mixture firmly into the bottom of the ramekin to form a compact base.
Step 2: Mix the Cheesecake Filling
- In a small bowl, add the cream cheese, icing sugar, and 20g of Biscoff spread.
- Use a spoon or electric mixer to mix everything together until smooth and fully combined.
- The filling should be thick and creamy with no lumps.
Step 3: Assemble the Cheesecake
- Scoop the cheesecake mixture on top of the biscuit base.
- Smooth it out to the edges with the back of your spoon, ensuring it’s even and level on top.
Step 4: Add the Topping
- Melt 10g of Biscoff spread in the microwave on a medium heat for 10-20 seconds until runny.
- Pour this over the top of the cheesecake and gently spread it out.
- Top with half a Biscoff biscuit if using.
Step 5: Chill to Set
- Place the cheesecake in the fridge for at least 1 hour.
- This allows the cheesecake to firm up to give the perfect texture.
