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This Apple Crumble Biscoff Cheesecake (no bake) is the ultimate fall dessert. With a Biscoff crumb hugging the bottom and sides, creamy Biscoff cheesecake filling, and spiced, gooey apples inside and on top, every bite is pure autumn indulgence. The cheesecake is finished with a generous Biscoff drizzle and sprinkled with extra apple and Biscoff pieces for the perfect sweet crunch. Best of all, it’s completely no bake, making this cozy dessert as easy as it is irresistible.
Ingredients
Biscoff Shell
- 300 g Biscoff biscuit crumbs
- 150 g unsalted butter, melted
Vanilla Cheesecake Filling
- 450 g full-fat cream cheese (room temp)
- 275 ml double/heavy cream
- 115 g icing sugar
- 100 g melted Biscoff spread
- 1 tsp vanilla extract
Spiced apples (inside cheesecake)
- 4 apples (like granny smith or honeycrisp)
- 2tbsp dark brown sugar
- 1/4 cup water
- 1tsp cinnamon
- 1tbsp cornstarch
Spiced apples (on top cheesecake)
- 4 apples (like granny smith or honeycrisp)
- 2tbsp dark brown sugar
- 1/4 cup water
- 1tsp cinnamon
- 1tbsp cornstarch
Biscoff drip
- 6-7tbsp Biscoff spread (melted)
Topping
- 5 Biscoff biscuits
- Biscoff spread for drizzling on top (as much as you like)
Instructions
Spiced apples (inside cheesecake)
- Remove the peel from the apples.
- Cut the apples in half, then into slices.
- Add 1tbsp of butter into a frying pan, cook the apples until they start to soften.
- Add the sugar, then mix the cornstartch and the water together, pour over the apples.
- Add the cinnamon, continue to cook until they are soft and gooey. set aside to cool.
Biscoff shell
- Line the sides and bottom of a 8" springform cake tin.
- Mix crumbs and melted butter until evenly combined.
- Press firmly into base and up sides of the tin.
- Chill in fridge while making the filling.
Vanilla Cheesecake Filling
- Beat cream cheese, icing sugar, Biscoff spread, and vanilla until smooth.
- In a separate bowl, whip cream to soft peaks.
- Fold whipped cream gently into cream cheese mixture until fully combined.
- Spoon half the mixture into chilled Biscoff shell and level with a spatula.
- Add the apples on top, then the remaining cheesecake mix.
- Chill min 12 hours (overnight is best).
Assemble
- The next day, make the spiced apples for on top of the cheesecake.
- Heat 6tbsp of Biscoff spread in the microwave only for 5-10 seconds.
- Once they are cool remove the cheesecake from the fridge.
- Pour the runny Biscoff spread on top of the cheesecake then use a spoon to push it over the sides to drip down.
- Spoon the apples on top and make a pile in the middle, then sprinkle crushed Biscoff pieces in top.
- Finish with a drizzle of melted Biscoff spread.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
