No-Bake Biscoff Cheesecake!

*This post may contain affiliate links. Please see my disclosure for more details!*

A delicious No-Bake Biscoff Cheesecake, with a Lotus Base, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle.

Okay so I am a little obsessed with Cheesecake as you might have noticed… But theres nothing wrong with that? Right? Anyway… This is utterly delicious and different to my other cheesecakes – the Biscoff Spread creates a delicious spiced cookie flavour compared to the sweetness of the others on my blog.

This cheesecake suits all of the needs of loving Speculoos/Biscoff, No-bake recipes, and Cheesecake in general. Its utterly scrumptious! I always get a little confused as to whether there is any different between Speculoos, Lotus, or Biscoff, but the fact that even my local supermarkets in the UK sell something similar at least makes me very happy.

I always thought that I could only get it from the rare American Candy shop I came across in the UK or when a friend of mine would bring me back some from the US, but now I can get it all the time! You can find the Biscoff Spread in the supermarkets near the nutellas and such!

Honestly though, Biscoff is genuinely one of my favourite things. My Biscoff CakeBiscoff Cookie Butter Cupcakes and Speculoos/Biscoff Cookie Butter Fudge are just some of the other recipes on my blog using it already. Honestly, its a ever so slight addiction. I even saw some articles about Biscoff Spread saying the UK had ‘compared it to crack’ on how good it was when it was introduced a few years ago…

I’ve made No-Churn Crunchy Cookie Butter Ice-cream for a while now as my dad loves the flavour of it, but the idea of making a Cheesecake just HAD to happen. This recipe is so simple to make, and very very similar (if not the basically the same) method as my No-Bake Caramel Rolo Cheesecake.

Simply mix the biscuit and melted butter to make the base, and whip up all of the cheesecake ingredients and spread it over the base – leave to set an HUZZAH! It’s done! And then I obviously decorate it in some form or another, but this is all optional. The only bits that you really do need is the base and filling ingredients!

I’ve updated this recipe quiiiiteeee a few times, but thats just because I have never been a fan of the pictures I have used. Often I will end up remaking something due to the photos and nothing else, but when I originally updated this I did change the recipe ever so slightly. The original ingredients are listed in the notes section of the recipe!

I just utterly adore and LOVE Biscoff, and I know a lot of you guys do as well. It’s sweet and spicy at the same time, which makes it a perfect addition to a Cheesecake. The spread on top gives a nice rich addition, along with the Lotus biscuits on the bottom. If you don’t want it to be quiiiiteee as Biscoff like, then use 300g of Digestives on the bottom with 150g Unsalted Butter.

Enjoyyyy! x

4.75 from 8 votes
No-Bake Biscoff Cheesecake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

A delicious No-Bake Biscoff Cheesecake, with a Lotus Base, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle.

Course: Dessert
Cuisine: Cheesecake
Keyword: Biscoff
Servings: 12 Slices
Calories: 490 kcal
Author: Jane's Patisserie
Biscuit Base
  • 300 g Lotus/Biscoff Biscuits
  • 125 g Unsalted Butter/Stork (melted)
Cheesecake Filling
  • 500 g Cream Cheese (full fat)
  • 100 g Icing Sugar
  • 250 g Biscoff Spread (smooth/crunchy)
  • 1 tsp Vanilla Extract
  • 300 ml Double Cream
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 125 g Biscoff Spread
  • Biscoff Biscuits
  1. Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into an 8"/20cm Deep Springform Tin.

  2. With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and Biscoff Spread until smooth.

  3. Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast, slow and steady wins the race).

  4. Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.

  5. Remove from the tin and decorate how you like. I spread the leftover biscoff spread on top.

  6. Then, I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice. 

Recipe Video

Recipe Notes
  • I updated this post in May 2017. The original recipe used:
    • 150g of Digestives
    • 150g of Lotus biscuit
    • 150g Unsalted Butter
    • And 2x280g of the Philadelphia Cream Cheese
  • For this recipe you can use either Mascarpone or Philadelphia, both work perfectly. However, either MUST be full fat!
  • I used the Crunchy version of the spread in the cheesecake filmed, and photographed!
  • You might find it easier to melt the spread for 10 seconds before you try and decorate with it!
  • This cheesecake will last for 3 days in the fridge, once set. 
  • If it looks like your cheesecake isn't setting, or its a but sloppy, or you're even not sure.. try it anyway. Try to set the mix anyway! If it still doesn't set, freeze it and have an Ice Cream Cheesecake!

Nutrition Facts
No-Bake Biscoff Cheesecake!
Amount Per Serving
Calories 490 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 22g138%
Cholesterol 119mg40%
Sodium 268mg12%
Potassium 119mg3%
Carbohydrates 31g10%
Sugar 18g20%
Protein 5g10%
Vitamin A 1370IU27%
Vitamin C 0.2mg0%
Calcium 74mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Cheesecake & Biscoff Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Amina
    February 29, 2020 at 4:54 am

    5 stars
    Hi, I’ve made this couple of times and it’s always amazing! Just wondering if I could add gelatin to it to have it less soft esp during summer? If so, how much should I add? Thanks

    • Jane's Patisserie
      February 29, 2020 at 7:24 am

      Hey! So glad you like it! You can do – but how much definitely depends on packet instructions as so many can vary. Have a look at your packet and roughly add in the volume of ingredients for the amount you should use!

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  • Tanzeela
    February 18, 2020 at 5:10 pm

    Can I use low fat sweetener for sugar

    • Jane's Patisserie
      February 18, 2020 at 7:54 pm

      I personally never bake with it, so I wouldn’t know.

    • Tanzeela
      February 20, 2020 at 2:42 pm

      How many digestive and Lotus Biscuits will I need I don’t have a scale can’t estimate how many biscuits will I need.

  • Jane Morris
    November 23, 2019 at 12:45 pm

    5 stars
    Made this yesterday to take to a friends this afternoon. Your instructions were easy to follow and after licking the different bowls clean I just know it’s going to be as delicious as it looks!!
    Was hoping I could post a picture of my fabulous creation but can’t see an option to do so,

    • Jane's Patisserie
      November 23, 2019 at 4:43 pm

      I’m so glad it was a success! I don’t accept images on my website due to how my website works, but social media is the best way to see it for me! x

    • Monica
      February 18, 2020 at 12:42 pm

      Hi, ive made this but the biscuits go soft after about 24hrs, should it be decorated last minute ideally? I run my own little business so I sell these and make them in advance hence my dilemma.

    • Jane's Patisserie
      February 18, 2020 at 7:55 pm

      These recipes are designed to be made for occasions so sort of eaten whenever – and soft biscuits don’t really bother me haha! If you don’t want softer biscuits, you’ll have to decorate it last minute!

  • Sooz
    October 26, 2019 at 5:48 pm

    3 stars
    Looks great in picture. Have made loads of cheesecakes and thought it was strange to add the cream before whipping it, should have trusted myself as it’s just a runny mess, too hard to tell if it’s whisked too much because of the colour. Will try it again as mix tastes nice but will whip the cream first. Just not enough time to do it again before the party!

    • Jane's Patisserie
      October 27, 2019 at 12:18 pm

      It’s not odd to add the cream before whipping it at all, I do that with all my cheesecakes. And it will thicken as you whisk it, nice and simple!

  • Antreas
    October 6, 2019 at 3:39 pm

    Hello. A quick question. A lot of times trying to have a no-bake cheesecake ends up runny. Does the cream cheese need to be right out of the fridge or room temperature? (a recent recipe I read called for room temperate but I think this is the problem with the cheesecake not setting). Thank you in advance 🙂

    PS Your cheesecake looks delicious by the way!

    • Jane's Patisserie
      October 6, 2019 at 7:34 pm

      I use fridge cold cream cheese all of the time, and never have an issue. If it’s really very runny and lumpy it’s over whisked, and if it’s still smooth and soft, it’s not whipped up enough. Simple as that! x

  • n.smith
    August 21, 2019 at 3:18 pm

    Love the look of this… wondering about making individual ones in silicon muffin moulds? Do you think this would work?

    • Jane's Patisserie
      August 21, 2019 at 3:35 pm

      Hey! Um, it might.. but I doubt the cheesecake will ever set well enough to get them out without potentially making a mess.

  • Maria
    August 17, 2019 at 8:24 am

    5 stars
    Thank for your was lush and everyone at work loves it in short was gone👍🙂 and also your custard cream….making more of your cheesecake recipes thank u

  • […] – in oh-my-god-I-need-to-eat-that dishes like speculoos brownies, marshmallow treats or cheesecake, or even slathered on top of your porridge for breakfast. Oh yeah we did. […]

  • Jennifer
    July 24, 2019 at 12:31 pm

    5 stars
    Currently making this delicious cheesecake, but as much as I mix the filling, it is not becoming firm. any suggestions?

    • Jane's Patisserie
      July 24, 2019 at 4:21 pm

      After a while, you will inevitably over whisk. If it’s still smooth, chuck it in the freezer and have either cheesecake ice cream, or a frozen cheesecake so as not to waste the ingredients.

  • Nishat
    May 31, 2019 at 1:08 am

    Can I use only digestive biscuits instead of digestive biscuits and lotus biscuits?

  • shannon harding
    May 24, 2019 at 4:46 pm

    hello 🙂 why is it whenever i make a cheesecake other than vanilla, like chocolate or this biscoff one for example it looks like porridge

    • Jane's Patisserie
      May 24, 2019 at 8:40 pm

      Sounds like its over mixing – if it thickens, and then starts going lumpy, its over done!

  • hamza
    May 10, 2019 at 10:53 pm

    Do u have an idea how to make the basic LOTUS biscuits i mean the basic of the lotus spread butter ?


  • Nerys
    December 23, 2018 at 12:46 am

    This looks yummy! I do not have an electric mixer…..should I just whip the cream and fold in to the other ingredients

    • Jane's Patisserie
      December 23, 2018 at 8:31 am

      Technically yes, but it might set quite soft as you really need it to be VERY thick to set properly!

  • Sonn
    December 21, 2018 at 6:50 pm

    5 stars
    Have tried this three times now and can’t seem to set it properly. Tastes amazing but I’m terrible at cakes! It never seems to get the height as in your pics. I’ve bought an electric handheld mixer and have used the slowest speed, if I make little peaks in the mixture, they hold up but once in the fridge, it’s more sloppy – am I overwhipping? Or do i need to whip te cream first then fold in? Tempted to try gelatine but never used that either! Please help!

    • Jane's Patisserie
      December 21, 2018 at 6:56 pm

      Depending on how many speeds your mixed has, it doesn’t have to be the slowest, it just can’t be too quick if that makes sense?! Chances are, it’s actually just not whipped up enough! It should get to quite a thick mixture when its ready, so if it’s still a tad soft, then just keep going for a little! You can whip the cream separately if you wish, but I don’t think gelatine is necessary! Also, if in doubt, whack it in the freezer for a little bit to firm it up before serving!

  • james
    December 9, 2018 at 2:44 pm

    5 stars
    This cheesecake has been a hit with everyone I have made it for.
    It’s so easy to make. I altered the base with biscoff and digestives as I have a pack that need using up, I used more biscoff biscuit so would lose to much of the flavor.
    I have made 3 so far, one was a request for someone’s birthday.
    All have turned out perfectly as well. I used cream cheese from Aldi and lidl they are about 50p a tub.

  • Ellen
    November 20, 2018 at 9:19 pm

    Hello. I’m from Belgium (the country where ‘Speculoospasta’ was invented) and I have some questions about your recipe. Your video made me drool so hard, that I decided to give it a try and make this cheesecake., but i’m not quite familiar with the ingredient “cream cheese”. Is it more like Philadelphia or more like mascarpone?
    Thanks ahead!

    • Jane's Patisserie
      November 21, 2018 at 9:26 am

      You can use either full-fat mascarpone or full-fat Philadelphia.

  • Angharad
    October 25, 2018 at 8:32 pm

    5 stars
    Made this at the weekend very easy to follow and tasted amazing can’t wait to make it again.

  • Ellie
    August 29, 2018 at 10:16 am

    Do you line the base of the tin? It’s my first cheesecake and a bit nervous!!

    • Jane's Patisserie
      August 29, 2018 at 2:52 pm

      I personally don’t bother as I find it easy to remove the cheesecake from the tin, but I know some readers do as its what they prefer! x

  • Laura
    June 29, 2018 at 8:09 am


    I made this yesterday and it turned out too runny.
    I let it set in the fridge overnight and just stuck it in the freezer.
    I want to eat this baby in about 6 hours. Do you think it will work? When should I take it out of the freezer?
    When should I get it out of the freezer?

    • Jane's Patisserie
      June 29, 2018 at 9:10 am

      Oh no! If it was really runny, you’ve over beaten it. It should be fine after being in the freezer, and maybe take it out an hour before?

    • Laura
      June 29, 2018 at 9:46 am

      I beat it for like 3-4 minutes on low speed…
      It’s not THAT runny, but too runny to cut.
      I’ll keep you posted how it turned out but the batter already tastes REALLY good.

    • Jane's Patisserie
      June 30, 2018 at 8:29 pm

      Ahh okay! Well I hope it was yummy! X

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  • Lauren
    March 2, 2018 at 12:10 pm

    Technical issues meant I lost the message, please ignore one!! x

  • Lauren
    March 2, 2018 at 12:09 pm

    I love the look of this recipe and want to give it a go for my boyfriend’s birthday as he loves cheesecake and lotus biscuits. We’ve just booked a holiday in April/May and he’s ‘trying to get in shape’ for it so I wondered if there’s any changes I could make so it’s SLIGHTLY lower in fat? I realise this is still a cheesecake of course!
    Thanks 🙂

    • Jane's Patisserie
      March 3, 2018 at 12:38 pm

      Hiya! You can use lower fat ingredients and then use gelatine to set it for example? Like it will be very liquidy, but as long as you use enough gelatine it should be fine. Or you can use lower fat cream cheese, no icing sugar, and set it in a bowl for example so it doesn’t have to hold itself? And lower fat biscuits etc! x

    • Gina
      March 14, 2018 at 8:38 am

      Hi, can we use lower fat cream cheese and instead of double cream the oatly alternative to cream (Oatly Organic Creamy Oat Dairy Free Alternative to Cream) ? How does it work with the gelatine, what do we need to do for it to settle? Thanks 🙂

    • Jane's Patisserie
      March 14, 2018 at 9:44 am

      Hiya! It works on a liquid base so in my Gin & Tonic Cheesecake I used 5 Dr Oetker gelatine leaves to set it, but that still used full fat ingredients. You would have to soak them first and then add them to the cream when hot so it works and then mix together. I can’t guarantee a set though because I’ve never tried it with the Oatly cream, but instructions for quantities should be on the packets x

    • Callum
      March 30, 2019 at 7:07 pm


    • Lauren
      March 14, 2018 at 9:47 am

      I used icing sugar and 3 tbsp cornflour and low fat marg instead of butter – set and was delicious!! x

    • Lauren
      March 14, 2018 at 9:49 am

      as well as low fat cream cheese, felt slightly less naughty!! 🙂

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  • sharon
    December 29, 2017 at 4:00 pm

    Hi can I leave out the biscoff to make it a white cheesecake?

    • Jane's Patisserie
      December 29, 2017 at 4:27 pm

      Do you just mean a plain cheesecake? If so yes.

    • sharon
      December 29, 2017 at 5:16 pm

      yes a regular white cheese cake, so should the batter be liquidy or like yours

    • sharon
      December 29, 2017 at 5:27 pm

      should I add gelatin for it to come out stable?

    • Jane's Patisserie
      December 31, 2017 at 8:34 am

      You shouldn’t have to, it should still whip up nice and thick on its own.

  • Beth
    December 17, 2017 at 8:51 pm

    Hi, I’ve made you’re recipes before and I absolutely love them. I was just wondering if I can freeze the cheesecake as a whole as this would be splendid because I want to make them for Christmas but won’t be able to make withing a three day window of when they’re needed. Thank you for the advice.

    • Jane's Patisserie
      December 17, 2017 at 9:31 pm

      Hiya! Awh thank you! You can freeze them as a whole, but you must set them in the fridge first. x

    • Beth
      December 17, 2017 at 9:34 pm

      Thank you so much for the help. My family love all your recipes that I make and they’re so easy to make and have fantastic results 😀 x

  • Jo
    December 13, 2017 at 11:17 am

    Hi, thank you this recipe looks amazing as do all of your other recipes.. Making this for Chrismas day just wondering how long in advanced could I do it before hand, one or two days will still be ok?

    • Jane's Patisserie
      December 13, 2017 at 8:58 pm

      Hiya! Yeah thats fine. It lasts 3 days after setting. x

    • Jo
      December 14, 2017 at 9:03 am

      Thank you, so glad I came across your website on pinterest! I shall be trying all your other recipes they look awesome, keep up the great work 🙂 have a lovely Christmas x

  • Greg
    December 12, 2017 at 7:00 pm

    Hi, the springform tin I have is 9.5″, do you have any idea how much to adjust the ingredient quantities by to suit the bigger tin?

  • Heidi
    December 6, 2017 at 9:37 pm

    Hi! Can I make this and freeze it? I want to get a head start on my holiday baking

    • Jane's Patisserie
      December 7, 2017 at 3:49 pm

      Hiya! Yes you can, but it must set fully first.

  • Sue
    October 5, 2017 at 11:21 am

    Thank you, amazing!!’ My daughter requested this as her birthday cake for her birthday yesterday and wow it was delicious, defiantly as good, if not better, than the English cheesecake co biscoff cheesecake. (I did whip the double cream separately then just folded it into the biscoff/icing sugar and it thickened immediately)
    Off to search for your other recipes now

  • Sue porter
    September 18, 2017 at 11:47 am

    I made this at the weekend to take round to friends it was delicious and such a nice change from usual cheesecake recipes. No problem with the setting it set perfectly, will be making again.

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  • Boyan Minchev
    August 1, 2017 at 4:48 pm

    This cheesecake is amazing, I found this recipe on Pinterest and I just had to come and say that this recipe is so good looking 🙂 Thank you for sharing this delight with us.

  • Vicky Rowe
    July 28, 2017 at 1:49 pm

    Hi Jane,

    I’m now trying this recipe for the first time and have a feeling I overwhisked as it is quite runny, although it was runny from the very start so might be something to do with the room temperature ingredients. I’ve just put it in the fridge to set and I’m really hoping it does because I’m experimenting and was planning on trying to turn it into a drip cake with ganache covering the entirety of the outside! Fingers crossed!

  • Imogen
    July 20, 2017 at 10:03 am

    Hi jane love the recipe, i made it at Christmas and it went down a treat ? dicided to make it again, not sure if i did anything wrong this time but the cheesecake hasn’t set and not sure what to do

    • Jane's Patisserie
      July 20, 2017 at 5:22 pm

      You might’ve not mixed it for long enough.. you can freeze it and it should be fine!

  • Ryan
    July 5, 2017 at 6:24 pm

    I used a stand mixer with a whisk attachment and when I added the cream the mixture curdled, is this to do with the speed? Should I add the cream at a really slow speed until it has fully incorporated?

    • Jane's Patisserie
      July 5, 2017 at 7:19 pm

      Yeah if it was going too fast it could have done – I do it at a medium speed. Sorry you had troubles!

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  • Anifa
    June 22, 2017 at 9:11 pm

    Hi, what type of piping nozzle did you use?

    • Jane's Patisserie
      June 22, 2017 at 10:52 pm

      2d closed star – there’s a link in the post in step 4 of the method to the one I have.

  • Phebean
    May 21, 2017 at 12:23 am

    Thank you so much. I am a pretty nervous cook. Threw my first dinner party and this was mu dessert. Everyone loved of my friends even described it as sexy. So thanks again. I have finals in a week but I’m up at midnight pinning all of your recipes.

  • Teri
    April 13, 2017 at 5:03 pm

    Hi this sounds wonderful but can you please tell me what – 150g Digestives – is? Is it flour? I’m in the US and not quite sure of the term.
    Thank you, Teri

    • Jane's Patisserie
      April 13, 2017 at 9:44 pm

      Digestives are your Graham Crackers. Best thing to do if unsure is google your alternative! x

  • Chloe
    April 12, 2017 at 9:07 am

    I love your Biscoff recipes so much! Is there any possibility of you writing a recipe for the cookie butter ice cream and maybe a Biscoff banana bread? ???

    • Jane's Patisserie
      April 12, 2017 at 2:24 pm

      I do have a cookie butter ice cream already, its on my blog ☺️ but I can’t do the bread as I’m allergic to banana unfortunately! x

    • Chloe
      April 12, 2017 at 5:26 pm

      Sorry about that, I should have looked more thoroughly, it sounds delicious! Oh no, poor you!

  • Amy Gillions
    March 13, 2017 at 8:34 pm

    Just made this as a birthday cake alternative for my boyfriend! Will be surprising him with it tomorrow.
    Thank you so much for this amazing recipe – can’t wait to see his reaction 🙂

    • Jane's Patisserie
      March 13, 2017 at 9:01 pm

      Awh that’s amazing! I really hope you all love it! x

  • Caroline Scott
    March 1, 2017 at 2:39 am

    Hi Jane, just finished making this amazing looking cheesecake! I did everything by the book (so to speak), but ended up really runny, I used my kitchen aid using the whisk attachment? Or should I of used the paddle to start with, then change it to whisk when adding the cream? It is now in the fridge anyway, so fingers crossed it sets, going to give it a good 12 hours before trying to remove it from the tin! It is possible I over mixed it when I added the cream, so we will see how it turns out, which is agony as I have no patience xx xx

    • Jane's Patisserie
      March 1, 2017 at 9:24 am

      You don’t need to change the attachment, but chances are you over did it if it ended up runny. If its a little soft when you want to serve it you could shove it in the freezer for a little bit to firm it up! x

  • Judy
    December 16, 2016 at 6:03 pm

    YUM!!!! Fantastic recipe, really easy to follow and make. I’ve tried to make cheesecakes in the past, but have never managed to get them to set as well as this one did. Went down a hit for my works bake day.
    Thank you Jane, keep up the good work 😀

    • Jane's Patisserie
      December 16, 2016 at 7:51 pm

      Oh thats amazing, I am SO glad you loved it so much! Thank you! xx

    • Pauline
      February 9, 2017 at 4:59 pm

      Does this taste cheesy like a cheesecake? I don’t like cheesecake but I once tasted a lotus cake that was supposedly cheesecake but tasted more like a creamy pie cake not so much cheese cake does this taste like that? Or is it very cheese cake-y

    • Jane's Patisserie
      February 10, 2017 at 6:31 pm

      None of my cheesecakes taste cheese-y.

  • Tabs
    December 13, 2016 at 7:46 am

    I would like to make this cake for my husband’s birthday. Is the butter salted or unsalted for the base? Also, if the cheese filling ends up to be runny, is it okay to add gelatin or freeze it for a few mins before refrigerating it. Let me know.

    • Jane's Patisserie
      December 13, 2016 at 7:47 am

      I personally use unsalted, but it’s up to you. You can add gelatin if you wish, but I personally don’t like it! However do NOT freeze it straight away, you’d have to set it in the fridge first for at least 5-6 hours and then freeze it otherwise it won’t work.

  • Jamie
    September 25, 2016 at 8:52 pm

    Hi is it alright if I put your recipient in my blog but given e full credit to you ? If not I will just mention I got the idea from you and link the recipient onto your page

    • Jane's Patisserie
      September 25, 2016 at 8:54 pm

      Please could you mention and link to my blog for the recipe, I’d much prefer that 🙂

    • Jamie
      September 25, 2016 at 9:00 pm

      No problem sure ??

  • Jamie
    September 22, 2016 at 5:54 pm

    Do I need to line the tin in any way?

    • Jane's Patisserie
      September 22, 2016 at 5:56 pm

      I don’t but you can if you wish

    • Jamie
      September 22, 2016 at 6:35 pm


    • Jamie
      September 22, 2016 at 6:35 pm

      Btw just tasted mixture and it’s amazing

  • Amelia
    September 22, 2016 at 11:34 am

    Hi! What does the 2x280g mean actually? Kinda confused on that part, haha. Does it mean I need 560g of the cream cheese?

    • Jane's Patisserie
      September 22, 2016 at 11:36 am

      Its two of the 280g packets of philadelphia cream cheese so yes, 560g.

    • Amelia
      September 23, 2016 at 3:37 am

      Ooh!! Thank you so much! Can’t wait to make this for my dad’s birthday! Thank you!

    • Ayesha
      May 16, 2017 at 5:49 pm

      Hi! in the recipe you’ve written 500g cream cheese, but in this comment 560g? Which is it?

    • Jane's Patisserie
      May 16, 2017 at 6:03 pm

      I’ve literally just updated the post, either is fine.

  • Anna
    September 10, 2016 at 11:42 am

    That is the best spoon lick I’ve ever had! Can’t wait to eat it…….

  • Erin
    September 7, 2016 at 4:59 pm

    Seen this recipe and looked great!? But when I was making the filling it didn’t quite thicken and started to look curdled. Just went with it and put it in the freezer to see if it will eventually set. Was I meant to whisk the double cream first before adding it in with all the other ingredients?? Xx

    • Jane's Patisserie
      September 7, 2016 at 10:04 pm

      How I do it, is how its written in the recipe.. so no, in my method you don’t have to whip the cream up before. However, some people do! Were you using a stand mixer or a hand whisk? x

    • Erin
      September 8, 2016 at 11:50 am

      I used an electric hand whisk? X

    • Jane's Patisserie
      September 8, 2016 at 3:45 pm

      Okay as the surface area that you’re whisking is smaller in comparison to a stand mixer it’s easier to curdle if you go to fast 🙂 so if you ever try again, try not to go too fast and move the mixer about a bit more to prevent it x

  • Rhani
    September 5, 2016 at 2:31 pm

    Looks so tasty! I’d love to make this, but double cream isn’t available in my country.. Any suggestions to replace it? In previous cheesecake recipes I used 1/3 whipped cream and 2/3 mascarpone instead of double cream. Thank you 🙂

    • Jane's Patisserie
      September 5, 2016 at 3:22 pm

      Umm I would say try what worked for you before as it really depends on fat content of the whipping cream if that makes sense? But if your method worked then go for that!! 🙂

  • Jane's Patisserie
    August 30, 2016 at 3:09 pm

    Sorry have you whisked the cream or have you not whisked the cream? I don’t understand x

  • Donna Ferretti
    August 19, 2016 at 4:14 pm

    OMG I made this for my hubby’s birthday dinner last night it was so delicious and I had many many compliments from the guests. Hubby is a chef and rarely comments on his food but did say how amazing it tasted and how it looked so professional so thank you Jane I will be back in the future for more recipes to impress xx

    • Jane's Patisserie
      August 20, 2016 at 4:15 pm

      Oh yaaayyy! I’m so glad it was such a success! Thank you! 🙂 xxx

  • Asyah
    August 9, 2016 at 12:04 am

    Hello! Can i substitute the double cream with Philadelphia cream cheese?

    • Jane's Patisserie
      August 9, 2016 at 7:42 am

      No you need the cream as you already have cream cheese in it..

  • Alexandra Faith
    August 6, 2016 at 4:03 pm

    Hello. Just finished making this and hoping I whisked it long enough for it to set, had a cheeky taste of the cream cheese itself once I’d poured it into its tin, that in itself tastes lovely. Can’t wait to decorate it, even put some of mixture in a mini ramekin for myself as my tin is half an inch less in diameter than the one you recommended. Least then I can leave the big one intact til my picnic on Monday. 🙂 Massive thanks

    • Jane's Patisserie
      August 7, 2016 at 2:45 pm

      Oh well I’m sure you did – and I’m glad it tastes delicious! I hope everyone at the picnic loves the cheesecake too! x

  • […] – in oh-my-god-I-need-to-eat-that dishes like speculoos brownies, marshmallow treats or cheesecake, or even slathered on top of your porridge for breakfast. Oh yeah we did. […]

    July 7, 2016 at 12:00 am

    Hi Jane. Your no bake cheesecake was a total hit with my in laws tonight!! Was so easy to make and turned out absolutely delicious
    Thank you so much!!

  • Jess
    June 27, 2016 at 1:19 pm

    After a weekend of Referendum related anxiety, to take my mind off things I did what I do best, bake! This recipe was the perfect treat for the job, such an amazing, easy and delicious recipe, thank you! ?

    • Jane's Patisserie
      June 27, 2016 at 4:06 pm

      Hahaha this is amazing, I’m so glad to have helped during such a time ❤️

  • Mel c
    May 1, 2016 at 10:39 pm

    Fantastic recipe, everyone loved it. So easy to make, love those biscuits and was something different and new . Big thumbs up.

    • Jane's Patisserie
      May 2, 2016 at 9:10 am

      Aah I am so glad that you all loved it so much! Amazing! Thank you!

  • Marysia
    April 13, 2016 at 10:26 pm

    Made this yesterday and had it today with some friends! Was super yummy and so easy to make as well 🙂 It had the perfect amount of sugar too, I find that a lot of recipes online have way too much sugar but this was just right 🙂 thank you! xx

    • Jane's Patisserie
      April 14, 2016 at 9:34 am

      Ahh amazing! Thank you so much for letting me know! I do love that about this cheesecake – its not too sweet! 🙂 xx

  • Andrea Moss
    March 19, 2016 at 1:05 pm

    Your cheesecake looks amazing but could you please suggest a substitute for the speculoos as I haven’t seen anything like that in our local supermarkets here in the UK.

    • Jane's Patisserie
      March 19, 2016 at 1:51 pm

      I’m in the uk, and as it says it’s Lotus Biscoff spread as well. Found at all supermarkets next to the Nutella.

    • Andrea Moss
      March 19, 2016 at 2:09 pm

      That’s brilliant, thank you Jane. I know it’s sad to say but nobody in our family likes Nutella hence probably why I haven’t seen it??

  • Steph Bawden
    March 13, 2016 at 6:12 pm

    Made this yesterday and tasted very yummy & had lots of compliments. The only thing was it didn’t quite set – how long do you suggest you whisk it for – just approximately. I did about 5 mins but thought if I carried on I might over-whisk. Just so I can perfect the technique for the next delicious one I make! 🙂

    • Jane's Patisserie
      March 13, 2016 at 6:23 pm

      I can’t really suggest it because it depends on mixer & speed, and ingredients (if you’re not from the uk, and if you used like supermarket on brand stuff) but I usually do about 5-6 minutes? But as I say, this could be different! I’m glad you liked it though! xx

    • Steph Bawden
      March 19, 2016 at 4:50 pm

      Thanks for the reply – I’m in the UK & used all the ingredients in the recipe – no substitutes! I’ll just have to try again – definitely not a hardship! 🙂

    • Jane's Patisserie
      March 19, 2016 at 5:28 pm

      Sometimes it can be done in a few minutes, sometimes 5-6 minutes or even a tad longer, but its always best for it to be under done then over done! 🙂 Thank you!

  • Shirley
    March 3, 2016 at 9:32 am

    Hi, instead of double cream, can i use thickened cream for this recipe? Fat content no less than 35% (35%-45%)
    Thank you!

    • Jane's Patisserie
      March 3, 2016 at 10:03 am

      Yes I would try and use whatever equivalent you have for double cream.. such as the highest fat content liquid cream that you can whip if that makes sense? 🙂 x

  • Sinéad (@flinderella)
    August 30, 2015 at 9:58 am

    “Serves 12-15″….I’ll be the judge of that 😉

  • myks8
    July 20, 2015 at 3:23 pm

    Yummylicious ??? you inspired me to make one…i hope it will look and taste like yours ? Thank you so much for sharing this ?

  • bunny and mimsey
    May 4, 2015 at 5:44 am

    Hi Jane – was wowed by your recipe! Obviously speculoos butter is a well known product in the states, here in Australia it’s only been around a few years. Is only available from gourmet outlets/delis specialising in imported Dutch products. We get ours from the Dutch Shop in Smithfield Sydney. (T’Winkeltje)
    But love your idea, so yummy and so clever! Have you tried it as a baked cheesecake? Maybe swirled through the cheesecake? I saw (on other sites) recipes to make your own speculoos butter – how awesome that would be in your cheesecake!!

    Thanks for the great ideas! Mims

    • Jane's Patisserie
      May 4, 2015 at 9:00 am

      Ohh hahah at least you can still get it! I haven’t tried it as a baked cheesecake yet, others tell me it looses its flavour when baked in comparison to leaving as is! And it’s okay!

  • Whisked Away
    May 2, 2015 at 12:52 pm

    You had me at no bake. And Cheesecake. And that picture. Okay, you had me at hello! Looks like a winner!

    • Jane's Patisserie
      May 2, 2015 at 1:34 pm

      Haha I shall take that as the highest compliment! Thank you so much!

  • giraffestyle
    May 1, 2015 at 4:57 pm

    Looks so yum!

  • Jo Blogs
    May 1, 2015 at 12:37 pm

    Beautiful as always. I love Lotus spread too and think this is a genius idea as when you bake it, you lose the taste. A no-bake cheesecake is therefore perfect! Yumbles in my tumble! 😀

    • Jane's Patisserie
      May 1, 2015 at 12:57 pm

      Awwh haha thank you, Jo! It was so deliciously Lotus-y ? x

  • Charlotte
    May 1, 2015 at 11:57 am

    Being from Belgium I am an unconditional fan of speculoos – they just make everything better! Yum!

  • missklj
    May 1, 2015 at 11:38 am

    I’ve been fantasizing about making a speculoo cake recently and I think this may hit the spot. Contemplating cancelling my plans this weekend so I can make it straightaway.

    • Jane's Patisserie
      May 1, 2015 at 11:45 am

      Hahaha I like your style! I recommend it ? thank you!

  • Natascha's Palace
    May 1, 2015 at 11:24 am

    Yep..gotta stop drooling now.

  • More Than A Dash Of Salt
    May 1, 2015 at 10:16 am

    Looks like another yummy recipe :)!


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