Biscoff Cheesecake with Strawberry Jam

Biscoff Cheesecake with Strawberry Jam is a quick chill dessert that tastes like you put in real effort, even when you only had five minutes.

Greek yogurt keeps it light, strawberry jam brings a bright note, and Biscoff cookies turn into a soft, spiced crust right in the cup.

What are the three types of cheesecake?

Cheesecake usually falls into three broad styles.

• Baked, New York style: Dense and creamy, made with cream cheese, eggs, and sugar, then baked in a crust.
• No bake: Set in the refrigerator with cream cheese and whipped cream, or yogurt, often stabilized with gelatin or chocolate.
• Japanese cotton style: Airy and soufflé like, made with whipped egg whites that lift the batter for a light, jiggly bite.

Your Biscoff and strawberry version fits the no bake category, since time in the fridge does the “setting.”

Is biscoff considered a healthy snack?

Biscoff is a cookie. It is sweet, spiced, and made with wheat flour, sugar, and oil. That does not make it a health food, but it can fit into a balanced diet when portions are reasonable. If you want to lighten things up, use fewer cookies, add more yogurt, and top with fresh berries to tilt the ratio toward protein and fruit.

What toppings go well with biscoff cheesecake?

You already have strawberry jam in the mix. These toppings layer well with it.

• Fresh strawberries or mixed berries
• Whipped cream or a spoon of Greek yogurt for extra tang
• Crushed Biscoff crumbs for crunch on top
• Dark chocolate shavings
• Lemon zest for brightness
• Toasted almonds or pecans
• A small drizzle of warm strawberry sauce

Keep toppings light so the cookies remain the star.

Why does biscoff cheesecake need to be refrigerated overnight?

Time is doing the work.

• Hydration and set: The yogurt and jam mingle, thicken, and become spoonable like a soft cheesecake.
• Cookie softening: Biscoff absorbs moisture, turning from crisp to cake like, which creates that “crust” feel without baking.
• Balanced sweetness: The jam disperses evenly so every bite tastes consistent.
• Clean slices or scoops: A chilled rest gives structure, so the dessert holds its shape when served.

If you are short on time, four to six hours will work, but overnight gives the most cohesive texture.

Pro tips for best results

Staying within your recipe, these small moves help.

• Use very cold Greek yogurt for a thicker set.
• Stir the jam fully so there are no streaks, unless you want a ripple look.
• Press the cookies down so they are submerged, with small gaps between them. This ensures even softening.
• Cover tightly to prevent fridge odors from creeping in.
• For a layered look, spoon a teaspoon of jam on top just before serving and add a crumble of Biscoff.

Storage Instructions

Refrigerate in a sealed container for up to 3 days. Keep the surface covered to prevent drying. Freezing is not recommended, since yogurt can separate when thawed and the cookies can turn mealy. If any liquid separates on day two or three, stir gently before serving and add a quick sprinkle of Biscoff crumbs to refresh the top.