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

A delicious No-Bake Biscoff Cheesecake, with a Biscoff Biscuit Base, creamy Biscoff Cheesecake filling, 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 there’s 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. It’s utterly scrumptious! I always get a little confused as to whether there is any difference 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 Nutella 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 an 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 a 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 that’s 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.

When you whisk the mix up, it really doesn’t take too long at all – it takes me about 45 seconds to make the mixture. I whisk the cream cheese, biscoff, icing sugar and vanilla for about 10 seconds. Then, I add the cream in! This then takes another 30 seconds or so, and it’s lovely and thick. This is, of course, dependant on a few things – the temperature of the ingredients, brand of ingredients etc! 

I switch between using my stand mixer and my electric hand whisk – but both work very well. You can use either, or neither. When you make a cheesecake without an electric mixer you just have to work a lot harder! It’s also best to whip the cream separately to make sure it’s thick enough! Either way – it will be delicious. You will adore the creamy and delicious taste because of HELLO BISCOFF.

This post is very long – and that’s because I could talk about Biscoff Cheesecake over and over. I adore it. I have a short video on this, I have a video for this on my youtube channel. I am OBSESSED. Honestly, I don’t actually know how many times I have made this recipe now – it’s the best. Of course, if you don’t like biscoff… you won’t like this cheesecake or blog post so sorry in advance!

Any decoration for the top of the cheesecake are obviously completely optional. I like to drizzle the spread on top (best to microwave it for about 30 seconds), or I spread the spread all over… and now I think I have said spread too many times. The whipped cream is obviously optional too as I know lots of you aren’t a fan – and the biscuits are too! Obviously, the biscuits will go soft after a while, so if you prefer crunchy biscuits, you will want to leave those till last minute to serve!

Enjoyyyy! x

No-Bake Biscoff Cheesecake!

A delicious No-Bake Biscoff Cheesecake, with a Lotus Base, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle.
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Biscoff
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

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

Optional Decorations

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 75 g Biscoff Spread (melted)
  • Biscoff Biscuits

Instructions

  • 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.
  • With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and Biscoff Spread until smooth.
  • 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). Alternatively, you can whip the cream separately to stiff peaks and fold through!
  • Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
  • Remove from the tin and decorate how you like.
  • I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff!

Video

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!

ENJOY!

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

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

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.

SaveSave

SaveSave

428 Comments

  1. Lisa on October 11, 2021 at 10:31 pm

    Any idea why cheesecake sometimes ‘leaks’ a watery substance once out of the tin? It’s happened to me twice now. I use full fat cream cheese.

  2. Ashleigh Dunn on September 25, 2021 at 8:59 am

    5 stars
    Hi Jane, thank you for your wonderful recipes and helpful blogs. I have just made the Biscoff cheesecake and whilst it seems to have set ok, it separated when I added the whipped cream for the last stage. I carried on whipping it in with the machine and having read your blog, there is a mention of folding the whipped cream in – is this where I went wrong perhaps? I’m sure it will still taste nice but as you can imagine, the texture isn’t so pleasing to the eye! xx

  3. Kelsey on September 18, 2021 at 6:45 am

    I love this cheesecake!!! The only problem I have is that the base is sooo hard. You have to put so much muscle behind yourself when cutting a piece. Is there anything I can do to make it softer?

  4. Debbie Moseley on September 12, 2021 at 6:12 pm

    4 stars
    What size is the tin please?

    • Jane's Patisserie on September 13, 2021 at 2:24 pm

      Mentioned in the first step of the method..! x



  5. Tiffany Thornhill on September 11, 2021 at 12:26 pm

    Hi,
    I love this recipe and loads of others that you have shared. I have a question, can you recommend anything that will stop my biscuit base sticking to my tin? Ive tried to grease it with butter but im not sure if this is affecting how the base turns out. Any tips would be greatly appreciated!
    Thank you

    • Amanda on October 13, 2021 at 9:40 am

      Love these recipes it’s gotten me into baking a whole lot More.

      I line my tins with baking paper, just make sure to make it bigger than the tin, then it can be transferred to whatever surface, plate or container you desire 🙂



  6. Agatha on September 1, 2021 at 10:28 am

    5 stars
    Hi! I was wondering, how long would this last in the freezer? x

  7. Melissa Triay on August 21, 2021 at 1:28 pm

    Hi Jane, I need to increase the recipe by a 1/3 as I am using a 9 inch pan. Should it set the same or do you recommend using gelatin. If so how many gelatin sheets. Thank you

  8. Sagar Sahay on August 13, 2021 at 5:12 pm

    5 stars
    I am usually very busy with my life but I want to make it. Is this a make-ahead recipe?

    • Jane's Patisserie on August 18, 2021 at 4:42 pm

      It only lasts 3+ days – you can try making it without decoration and freezing however! x



  9. Sarah on July 31, 2021 at 4:34 pm

    5 stars
    Hi Jane love your recipes I have ordered your book can’t wait for it to be delivered. I have been asked to make a 10 inch biscotti cheesecake for a family birthday what would the ingredients be.

    • Jane's Patisserie on August 4, 2021 at 1:57 pm

      A 10″ recipe is usually 1.6x the recipe, so 2/3 more. For this size though I would recommend using a setting agent such as gelatine (I’d use two powder sachets) x



  10. Hannah on July 30, 2021 at 11:54 pm

    5 stars
    Love this recipe! Can this be made with all digestives instead of biscoff?
    I’m in the middle of making your chocolate orange cheesecake and have realised I don’t have any chocolate orange! So with the digestive base cooling in the fridge I’m switching to trusty biscoff – will this combo still work?!

  11. biscofflover on July 21, 2021 at 5:38 pm

    hey!
    i just love your this recipe so much!! and this is the 3rd time i am making it.
    Quick question, i am making it for a friend’s bday party today, so can’t really really set it overnight. so i kept it in the fridge to set an hour ago , and i need to be in the party in 2-3 hours . so what should i do to speed the process of setting? should i keep it in the freezer now and take it out an hour or half for defrosting in fridge before taking it out for decorating ?
    i am stressed . Can you please help me out .

    • Jane's Patisserie on July 21, 2021 at 8:48 pm

      How did it turn out? Usually freezing can work, but sometimes it can make it melt a little when taken out! x



  12. Pip on July 12, 2021 at 2:50 pm

    5 stars
    Made this a few times always turn out great and everyone loves it! I do now reduce sugar by half and no one has noticed. Also just use 1 pack of biscuits for base and reduce butter proportionately

    • Emma Kinsey on August 16, 2021 at 9:51 pm

      I have purchased your book which is amazing but can I just ask why this recipe and the book show
      different butter quantity for the biscuit base? 😋



    • Jane's Patisserie on September 2, 2021 at 4:46 pm

      Hiya! Either way works but Jane found across all of her more recent biscoff cheesecake recipes the new ratio works better. But its entirely up to you and both will still work!x



    • Nush on August 23, 2021 at 8:11 am

      How much butter did you use for 1 pack? (250g) I’m planning to make and not sure about the butter quantity. TIA



  13. Tahlia on July 4, 2021 at 6:43 am

    This looks so good, it’s good to come across a recipe that doesn’t have 2 cups or granulated sugar in it 🙂

  14. Petrina on July 4, 2021 at 12:03 am

    Hi Jane, made this dessert of yummyness – again. It never disappoints! I want to freeze but am unsure at what stage I should do this (eg with the decorations done or prior to that?) How should I defrost and for how long before it’s ready to demolish?
    Also, I always have to serve it on the bottom of the tin as I can never get it off. Why is that?
    Thanks so much 🙂 x

    • Jane's Patisserie on July 7, 2021 at 9:51 am

      Hiya! Ah yay! Its best to freeze without decor as its easier to then store – and its just a matter of practice getting it off the tin base annoyingly! I would also defrost in the fridge so it depends on how much of it you are trying to thaw x



  15. Karen Cullen on June 29, 2021 at 11:06 am

    5 stars
    Hi Jane, we love this recipe in fact we love all of your cheesecake recipes. My daughter always asks for a cheesecake for her birthday instead of traditional cake, this year she has asked for two as she can’t decide! Malteaser or biscoff, do you think it could work half and half?

  16. Karen Cullen on June 28, 2021 at 2:43 pm

    5 stars
    Hi Jane, we love this cheesecake in fact we love all your cheesecake recipies! Super easy to make and delicious. My daughter always asks for a cheesecake instead of a traditional cake for her birthday and this year she has asked for two! Biscoff and malteaser, do you think half and half would work?

  17. LoveBaking on June 26, 2021 at 10:22 am

    I just made this but forgot to whip the double cream first, should I put it in the freezer to firm up as I’m worried it’s going to be too soft?

  18. Sarah on June 24, 2021 at 1:41 pm

    5 stars
    This was my first ever time making a cheesecake and it turned out amazing that much so I’m now going to make one for a surprise birthday but there’s going to be alot more people there so need a bigger cake tin but how do I scale the recipe? Please help I’m at a crossroads x

    • Jane's Patisserie on June 28, 2021 at 7:47 pm

      It depends what size of tin you want to use? x



  19. charu tewari on June 20, 2021 at 6:27 pm

    5 stars
    I made the Lotus Biscoff cheesecake for the first time today with my 7 year old granddaughter… I did not change anything and it came out so well…. It was for father’s day….. Thank you so much
    I used fresh cream we get from the milk which I collect in the fridge. I wish I could post a picture.

  20. charu tewari on June 20, 2021 at 6:20 pm

    5 stars
    I made the Lotus Biscoff cheesecake for the first time today with my 7 year old granddaughter… I did not change anything and it came out so well…. It was for father’s day….. Thank you so much
    I used fresh cream we get from the milk which I collect in the fridge.

    • Jane's Patisserie on June 21, 2021 at 10:08 am

      Aww this is so lovely! I am so pleased it was a success!xx



  21. Humaira on June 13, 2021 at 3:40 pm

    4 stars
    Yummy recipe! Tried couple of times and it turns out amazing. The only one thing I having trouble with is that the base becomes hard? I have no idea why is this happening. Do you have any idea why is that so?

    Thanks

    • Jane's Patisserie on June 14, 2021 at 1:17 pm

      Hey, aww thank you!! you might be pressing it down slightly too much – you can try using less butter xx



  22. kayla on June 12, 2021 at 1:24 pm

    I only have 250ml of double cream, could I use 50ml of normal fresh cream to make up the 300ml? Thank you!

    • Jane's Patisserie on June 14, 2021 at 1:14 pm

      Hiya I would just use the 250 xx



  23. Amanda Kendall on June 4, 2021 at 3:50 pm

    Can this be frozen

    • Jane's Patisserie on June 7, 2021 at 4:28 pm

      Yess!!x



  24. Vitalija on May 31, 2021 at 10:08 pm

    5 stars
    amazing cheesecake , thank you! One question – as I was worried it wont set properly, added some gelatine and now have small tiny bits of it.. I came across this issue with some other cheesecakes and cant figure out what im doing wrong… I measure it, pour cold water , stir, wait for it to get soften then put it on the hot water to dissolve, then wait for it to cool down to get appr same temperature as my other ingredients and slowly pour it in the mixture while mixing… thanks so much !!!

    • Jane's Patisserie on June 2, 2021 at 9:46 am

      What gelatine are you using? Usually if its a powder I dissolve it in boiling water, and if its gelatine leaves I soak them in cold water and add to a hot mixture rather than boiling water x



  25. Nioamie beal on May 26, 2021 at 7:58 pm

    5 stars
    Thankyou so much for this beautiful step by step recipe, I have started baking through all your recipes and just love them but this one so far is my dad’s favourite. Thankyou

    • Jane's Patisserie on May 28, 2021 at 10:21 am

      Aww this is so lovely, thank you so much xx



  26. Bez on May 19, 2021 at 6:37 am

    5 stars
    Excellent recipe.
    i did not change a thing. So tasty and will definitely recommend.
    It is so much nicer the day after – a deeper butterscotch taste.

    • Jane's Patisserie on May 19, 2021 at 2:02 pm

      Hey!! Ahh thank you so much I am so pleased that you loved it!xx



  27. Mackenzie on May 9, 2021 at 10:39 pm

    5 stars
    So delicious and easy to make! Mine came out a little softer (by no fault of the recipe) but it was still so yummy! I had to keep myself from eating half the filling 😅

  28. Syma Ali on April 27, 2021 at 3:02 pm

    5 stars
    Hi Jane,

    I’ve been eyeing this recipe for a while now and am planning to make it this week. I’m going to make a 20” cake though (huge I know!) but it’s to distribute out to family and friends.

    Would you be so kind enough to advise on the measurements of the ingredients please?

    If I divide your ingredients by 8 and multiply by 20, will that be about right?

    I look forward to hearing from you.

    Thanks
    Syma

    P.S. I love your page!

    • Jane's Patisserie on May 8, 2021 at 2:48 pm

      Hello, are you sure you mean 20″ as i have never seen a cake tin that big?!xx



  29. Laura on April 26, 2021 at 7:44 pm

    Hi Jane, I love all your recipes especially your cheesecakes as this is my favourite and have never had a problem following your recipes and have always turnt out great, however I have just attempted the biscoff one and it was a bit jiggly in the middle 😩 will it set overnight in fridge or is it past saving. Please help!!
    Many thanks
    Laura

    • Jane's Patisserie on May 6, 2021 at 1:20 pm

      Hiya, ahhh thank you very much! Yes it just needs to set for longer that’s all!xx



  30. Yasmin Q on April 9, 2021 at 10:18 pm

    5 stars
    Thank you for this everyone loved it but I felt the texture was wrong. I didn’t achieve a solid cheesecake filling. It was very airy and soft any idea where I went wrong. Still amazing and nothing left after 8 hours in the house!

  31. Ute on April 6, 2021 at 12:56 pm

    5 stars
    Hi Jane,
    I made this last weekend and it was hands down one of the best desserts I’ve ever made! I have to admit that I’m a bit obsessed with Biscoff though, so I wasn’t really surprised.
    I found you a little while ago when the lovely Grace Booth (Grackle) mentionend you in one of her videos when she made your Bakewell Blondies. I made these blondies a couple of weeks ago, too, and they were a big hit with my family. I will definitely be making more of your delicious recipes!
    Thank you from Germany 🙂

    • Jane's Patisserie on April 6, 2021 at 1:23 pm

      Hello! Ahh i am so pleased you loved it. This is such a nice message, thank you for your support! xx



    • Dakshee on April 22, 2021 at 12:42 am

      Hi Jane! Tried your Biscoff Brownies the other day, and they were a big big HIT! Thanks!

      I’m trying this cheesecake next. One quick question – is the double cream supposed to be cold or room temperature when being added into the cheese and biscoff mix?

      I’m assuming everything else is room temperature. Is that correct?



    • Jane's Patisserie on April 26, 2021 at 1:50 pm

      Hey, Ahh yay I am so glad you enjoyed them. It needs to be cold!xx



  32. Chocolate Cake on April 6, 2021 at 12:17 pm

    5 stars
    I tried this recipe! It was so delicious. Not too sweet just perfect. My family loved it. Making it again this week. The only issue I had was, it did not set as firmly as I would’ve liked it to or how it looks in the above pictures. Slicing it was a little difficult. I set it in the fridge for 2 nights. Next time I will use a setting agent. Can you tell me how much powder I need for this recipe?
    Thanks ☺️

    • Chocolate cake on April 6, 2021 at 12:22 pm

      FYI I whisked the double cream separately and combined it with the cream cheese mixture and it was still quite soft. I purchased veg-gel (vegan gelatin) to use for this recipe. According to the veg-gel instructions you use one sachet (6.5 grams) for every 1 litre of water. Can you tell me how much gelatin powder I will need for this recipe please?



    • Jane's Patisserie on April 6, 2021 at 1:29 pm

      Hello! 1 sachet with 4 tablespoons of boiling water x



    • Jane's Patisserie on April 6, 2021 at 1:25 pm

      Hey! Yes you can use gelatine as a setting agent. Use one sachet dissolved in four table spoons of boiling water xx



  33. MegS on April 5, 2021 at 10:18 pm

    5 stars
    Hi Jane.
    I am wanting to make this at the weekend but ‘mini’ versions?
    Would the measurements of your mini easter cheesecakes work out ok?
    Thanks 😊

    • Jane's Patisserie on April 6, 2021 at 1:32 pm

      Hello! Yes this should work well!x



  34. Louise on April 4, 2021 at 7:26 pm

    Hi Jane. I wrote to you back in February about making a vegan version of this wonderful cheesecake and just to let you know I successfully made it this weekend. I made my own cashew cream cheese as I don’t like vegan shop bought and used vegan double cream. It worked a treat and I didn’t even need to use anything else to set it. I am thrilled to say It turned out just as good as the ‘normal’ version. So thank you again and for any vegans reading the recipe don’t be put off and just use vegan products.

    • Ellie on July 10, 2021 at 4:42 pm

      Hey,
      What brand of vegan double cream did you use? I’m attempting my own vegan version but not sure which brands would work best.
      Any advice?
      Thanks x



  35. Carrie on April 1, 2021 at 11:55 pm

    I’m wanting to use this inside an Easter Egg, would a smaller slices ingredients be ok to use.

  36. Laura on April 1, 2021 at 7:42 pm

    5 stars
    This is by far my favourite cheesecake recipe. Can you use extra thick double cream instead of standard double cream…..I only ask as Tesco has run out of the normal stuff today. Many thanks again for this delicious recipe.

  37. Lisa-marie Morris on March 24, 2021 at 7:02 am

    5 stars
    This came out delicious the first time 🤤🤤 Thankyou Jane. I wanted to ask though and hoping you will see this in time, if I wanted a thicker biscuit base, can I just add more biscuits please? Thanks in advance x

    • Jane's Patisserie on March 27, 2021 at 11:10 am

      Hello! Sorry I have only just seen this comment. Yes you can increase the biscuits and butter in proportion x



  38. AnnieLaurie on March 23, 2021 at 3:22 pm

    5 stars
    Hi Jane
    I’d like to add poached pears to the bottom. Is this a good idea or do you think the base would go soggy?or maybe I can do something to prevent this?

    • Jane's Patisserie on March 26, 2021 at 2:00 pm

      Hello! The base would go soggy after a while, so you could try using less butter in the base to counteract it. x



  39. Rebecca on March 22, 2021 at 1:57 pm

    First time making this lotus cheesecake, and like all the others they are delicious! 10/10

  40. Ch on March 18, 2021 at 1:12 pm

    5 stars
    Amazing!! Can I just say Aldi in the UK now sell their own version of biscoff spread and tastes beautiful, they also do the biscuits! I’ve tried with both versions and can not taste the difference

  41. Jamie on March 14, 2021 at 5:16 pm

    5 stars
    Made this for Mother’s Day and everyone absolutely loved it. Set perfectly. I whisked the double cream separately and folded in, definitely seemed the lower risk option. Thanks!

  42. Chris on March 12, 2021 at 11:18 am

    Hi – hoping to do this tomorrow for Mother’s Day – you may not see this in time, but there is a lactose issue in this house… I’ve found Elmlea plant-based double cream, which claims to be good for whipping and also lactose-free Philadelphia – any ideas whether this would be okay? I’ll give it a go anyway and have a crumble ready on stand-by, just wondered if you had experience of either.

    • Jane's Patisserie on March 15, 2021 at 12:58 pm

      Hello! It is definitely worth a shot but it may set softer so it might be wise to use a setting agent such as gelatine.x



  43. Louise on March 4, 2021 at 11:57 pm

    5 stars
    Hi! Can I use Table cream instead of Double Cream?

    • Jane's Patisserie on March 5, 2021 at 11:28 am

      I’m not sure what table cream is I’m afraid!



    • Louise on March 6, 2021 at 5:59 am

      5 stars
      Do you have any subtitute for double cream? I can’t find here in our place.



    • Louise on March 6, 2021 at 6:02 am

      Do you have any substitute for Double cream? I can’t find here in our place.



  44. Akis on February 22, 2021 at 1:21 pm

    Hi. Can I use whipping cream (UK ) instead of double cream?

    • Jane's Patisserie on February 22, 2021 at 1:35 pm

      I wouldn’t recommend it – the fat content is lower and cause it to not set! x



  45. Helen on February 21, 2021 at 8:43 pm

    5 stars
    This was an absolute hit with my family it was so good! Thank you Jane I always love your recipes x

  46. Louise on February 14, 2021 at 12:17 pm

    Hi Jane. I made this so many times and it was always a great hit. It was my ‘party piece’. However haven’t made it since going vegan as I can’t stand shop bought vegan cream cheese and was never sure if it had the correct fat content. If I made my own cream cheese with cashew nuts, would the fat content be ok do you think or should I use some vegan gelatine. Also vegan cream doesn’t whip as well or hold like dairy cream. I don’t want it ‘too set’ either as can happen with gelatine so would be grateful for your advice. Sorry to be a pain but like you I adore Biscoff and it’s such a great recipe.

    • Jane's Patisserie on February 14, 2021 at 7:19 pm

      Honestly I have no idea – but a vegan setting agent will always help just in case! I would just follow packet instructions as its best for it to be slightly too set compared to not set at all x



  47. Lauren on February 9, 2021 at 4:51 pm

    How many calories is in this cheesecake? We made it following your recipe and it was amazing! Our new favourite!

  48. Anne on January 27, 2021 at 9:17 am

    Not vegan. This keeps popping up on my vegan search. Change your title or recipe

    • Jane's Patisserie on January 27, 2021 at 7:52 pm

      No the recipe isn’t vegan, and it doesn’t have vegan in the title? So nothing needs changing?



  49. Tanya on January 26, 2021 at 2:32 pm

    5 stars
    This has become our families favourite!! The first time i made it, it wasn’t quite as firm as i’d have liked.
    The 2nd time round i whisked the cream separately by hand until really stiff then folded into the cheese…..perfect!
    I also prefer half and half base too 🙂

  50. Vin on January 23, 2021 at 10:42 am

    5 stars
    Hi Jane, I made this for a birthday and everyone loved it! I used half digestives in the biscuit base which made it a little less biscoff intense but still v yummy! If I wanted to make a smaller version of this should I just half all the quantities?

    • Jane's Patisserie on January 24, 2021 at 8:11 pm

      Yes – half fits a 6″ tin well!



  51. Ryan on January 20, 2021 at 9:26 pm

    Hey,

    Jump wondering if you can change the full fat soft cheese for mascarpone instead?

    Thanks!

    • Jane's Patisserie on January 21, 2021 at 12:03 pm

      Yes you can as long as its full-fat too!!



  52. MJ on January 9, 2021 at 9:19 pm

    5 stars
    Hello Jane I just wanted to ask how do you remove your cheesecake do that its so clean around the edges. The filling of mine smears over the base anytime I make and cheesecake . Thanks!

    • Jane's Patisserie on January 10, 2021 at 2:04 pm

      I just smooth the edges with a knife! Also make sure to pack it into the sides of the tin when filling it.



  53. Elizabeth Bridgeton on January 8, 2021 at 10:46 pm

    5 stars
    Hi Jane this recipe sounds absolutely lovely, my family are all huge Biscoff fans and I’m hoping to make it tomorrow.
    Just one question, though, did you use the spreadable Philadelphia that comes in tubs, or the block?
    I’ve heard and read on numerous recipe blogs that the cream cheese that comes in tubs isn’t suitable for making cheesecake, but I’m not really sure if it would make much of a difference, and I couldn’t find the block in my local stores (Waitrose, M&S, Asda) . Thank you x

    • Jane's Patisserie on January 9, 2021 at 3:51 pm

      We don’t have block cream cheese in the UK, we only have tubs!



    • Sue P on March 17, 2021 at 2:36 pm

      5 stars
      I’ve made this lovely cheesecake a number of times and always use the cream cheese from Lidl’s-it works perfectly



  54. Tasha on January 2, 2021 at 1:28 am

    5 stars
    Super quick & easy to make, absolutely delicious. I made it for me and my bf on xmas day. Tried to do a biscoff spread drizzle for the topping but I microwaved the jar for too long and it burnt!! So I just stuck some biscoff on the top. Will defo be making this again

  55. Rosie Stevenson on December 30, 2020 at 5:39 pm

    Hi
    Can I use the biscoff cream biscuits in this recipe, not removing the cream just like you do with the Oreo version and if so should I refuse the butter for the base?

    Thanks and hoping I could 😁

    • Jane's Patisserie on December 30, 2020 at 7:19 pm

      Yes you can! And yes I would reduce the butter by about 25g or so x



  56. Samihah Ganny on December 26, 2020 at 3:46 pm

    Hi I tried making this but my base became very hard it was almost too tough to cut where did I go wrong ?

    Thanks

    • Jane's Patisserie on December 26, 2020 at 9:47 pm

      Oh dear – it sounds like you did it well, but a little too well! You can reduce the butter if you want to help make it softer x



    • Samihah Ganny on December 28, 2020 at 8:26 am

      Jane one more thing if I use a 9inch pan do I alter the ingridients ?



    • Jane's Patisserie on December 28, 2020 at 1:07 pm

      I would personally by about another 1/3, but if you would rather not it just makes the cheesecake thinner which isn’t the end of the world x



    • Samihah Ganny on December 28, 2020 at 8:34 am

      Hi Jane one more thing if I’m using a 9inch pan do I need to alter the ingiredients ?



  57. Emily stang on December 23, 2020 at 7:39 pm

    Question, so double cream isn’t available where I am, so I have to use heavy whipping cream, I know you mentioned using gelatin to help it set. I was wondering how much you would recommend and how to go about adding it to the mixture. (mixing it with water, ect) And since I’m using heavy whipping cream should I whip it just a tiny bit before adding it in with the other ingredients? Thank you can’t wait to make this tomorrow for Christmas!

    • Jane's Patisserie on December 27, 2020 at 11:30 am

      I usually use one satchet of gelatine powder (which is about 12g here) – you can dissolve it in as little boiling water as possible, and then add it to the mixture whilst it’s mixing! And yes, I would whip the cream separately and fold it through x



  58. Anahita on December 22, 2020 at 4:42 pm

    Hi Jane. This looks absolutely amazing? I wanted to check, can you make this recipe and make them into cheesecake cupcakes instead in the tin with cupcake liners?

    • Jane's Patisserie on December 22, 2020 at 5:04 pm

      You can but sometimes it can be a little difficult to get them out of the liners to serve as the cheesecake only sets so much x



  59. Nina on December 11, 2020 at 6:18 pm

    Hi Jane,

    I’m thinking of making a dairy free cheesecake for Christmas. Can any of your no bake cheesecakes be done with dairy free cream cheese??

    • Jane's Patisserie on December 11, 2020 at 9:07 pm

      They can, although sometimes that can set softer so if you can use a setting agent I would recommend it!



    • Jane Higgs on April 5, 2021 at 1:13 pm

      Hi Jane,

      I’d love to do individual pots of this mix much like your salted caramel mini pots cheesecake. Is there Anything I would need to change?

      Many thanks
      Jane xx



    • Jane's Patisserie on April 6, 2021 at 1:35 pm

      Hello! Nope this should work well x



  60. Caroline on December 10, 2020 at 5:01 am

    I’ve just made this and realised I used not enough cream (I was distracted and used the 260ml suggested for topping) it looks great so far as it sets in the fridge and is firm … have I ruined it!!

  61. Jacky on December 9, 2020 at 3:58 pm

    5 stars
    Made this cheese cake for a summer bbq celebrating my mother’s 80 birthday. It was delicious and so simple to make. Thank you Jane I love your recipes.

  62. Louise on December 7, 2020 at 9:51 pm

    5 stars
    Made this yesterday… so simple to make, yet so rewarding… delicious too. Fab recipe! Thank you 🙂 x

  63. Sarah Lee on December 7, 2020 at 9:39 pm

    5 stars
    I made a vegan version of this and everyone loved it, perfect recipe.

    • Nina on December 11, 2020 at 6:19 pm

      Did you use dairy free cream cheese?? Did it gone out ok??



  64. Sharon on December 7, 2020 at 8:48 pm

    5 stars
    Really easy to follow recipe. It was delicious

  65. Daisy Lyle on December 7, 2020 at 1:17 am

    5 stars
    This came out great first time, and set well even though I had to use creme fraiche because they don’t have proper thick double cream in France where I live. (I admit to adding a teaspoon of corn starch to help it set faster, but that’s only because I can never stand to wait the full setting time for a cheesecake and inevitably snap about 4 hours in and just start guzzling it. ) Anyway if you’re a reader living in France don’t be put off making this! The flavour is great and definitely not too sour from the cream.

  66. Siobhan Nolan on December 6, 2020 at 8:38 pm

    Hi Jane

    Am I able to freeze the cheesecake so it’s done ahead of time for Christmas and then finish it off on the day?

    Thanks!!

  67. Maya on December 4, 2020 at 2:47 pm

    Hi Jane,

    My son has requested this cheesecake for his birthday. Only problem is he wants a piñata cheesecake, with smarties in the middle! My initial thoughts about how I can do this so the smarties spill out of the middle of the cheesecake is to make the cheesecake with a cylinder in the middle of the tin and then make some kind of small sponge cake to put in the middle and hollow this out for the smarties. My friend suggested melted chocolate around the middle. What do you reckon? Thanks 🙂

    • Jane's Patisserie on December 4, 2020 at 3:14 pm

      Ooh okay so I do think this is possible, but I would say to use gelatine to help set the cheesecake if I am honest! I think as long as the cheesecake sets, if you just put something in the middle you can remove it would be fine xx



  68. Poppy on November 27, 2020 at 8:55 pm

    5 stars
    Thank you so much for this recipe, it worked so well and my family loved it! X

  69. Raz on November 27, 2020 at 4:04 pm

    5 stars
    Hi Jane, can I add my cheesecake to the freezer 30 minutes before serving to firm it up a bit xxx

    • Jane's Patisserie on November 27, 2020 at 9:28 pm

      Yes!! x



    • S on December 17, 2020 at 9:53 pm

      5 stars
      Hi Jane,
      This was the first cheesecake I attempted and it was beautiful! I was wondering if you line your tin with anything to be able to remove the cheesecake from the base of the tin? Greaseproof paper for example. I’ve been asked to make this for someone as they loved the last cheesecake of yours I made (thank you) and I’m not sure how would be best to remove it from the base of the tin. When I slice it, I can prize it off and it comes away easily but I can never get the whole cheesecake off in one go (I hope this makes sense!)
      Thank you x



    • Jane's Patisserie on December 18, 2020 at 9:58 am

      I never line my tins for cheesecakes like this as I find it much more annoying than anything, but if you want to you can! It’s all about what’s easier for you. x



  70. Matthew spiller on November 25, 2020 at 1:57 pm

    Only wanted the recipe no your fing life story

    • Jane's Patisserie on November 25, 2020 at 4:38 pm

      Pity its a recipe BLOG then which has a jump to recipe button that you could have clicked… not hard.



    • Mandy on December 5, 2020 at 6:04 pm

      Rude much? Maybe engage your brain and click ‘jump to recipe’! Maybe a thank you to Jane for sharing the recipe instead of insults! I hope you messed it up and it was crap!



    • Nina on December 12, 2020 at 10:12 am

      Wow. How rude. Find your recipes elsewhere then…simple. I personally think Jane’s life story is great and shows just how much she loves what she does.



    • Jane Mac on December 13, 2020 at 4:02 pm

      Nothing else to say to this but RUDE!



  71. Stephany Caamano on November 25, 2020 at 6:42 am

    Just a quick question. I live in Australia and I can’t find the biscuit anywhere but I have found the spread. What can I use as a substitute for the lotus biscuits?
    Thank you, Stephany

    • Jane's Patisserie on November 25, 2020 at 11:17 am

      You can basically use any biscuit you want! x



    • Sophie on December 22, 2020 at 9:40 am

      They sell them in woolies usually on a top shelf x



    • Amanda on March 16, 2021 at 6:40 am

      Coles stock these biscuits. I live in NSW



  72. Dawn on November 24, 2020 at 5:03 pm

    5 stars
    Hi Jane
    I made this recipe and lined 10 ramekin dishes with clingfilm. Ingredients as you listed fitted perfectly. They were an ideal size to distribute to the family and they loved them so much they now want me to make a big one for Christmas Day when we are all together.
    Thank you Jane!

  73. Issa on November 22, 2020 at 10:05 pm

    5 stars
    Amazing recipe!! Made this for some family, and they loved it! Super easy to make as well!

  74. Phil on November 22, 2020 at 12:29 am

    Absolutely delicious. I always whisk manually and it wasn’t much effort at all. For the topping I used drizzled biscoff spread and broken biscoff biscuits. Next time I think I’ll break up some Daim bars and sprinkle on top for some hard crunch.

  75. Hannah on November 20, 2020 at 2:54 pm

    5 stars
    Hey,

    I wrote earlier about substituting the double cream for baileys and you said that it needs the fat content of the cream. Thank you for getting back to me otherwise I could have really ruined the mixture! However, I have found baileys FLAVOURED extra thick double cream in sainsburys so YAY! Going to see where that takes me. Thanks for the feedback!

    • Nicky Hill on December 1, 2020 at 8:01 pm

      How long does this cheesecake keep in the fridge?



    • Jane's Patisserie on December 2, 2020 at 12:30 pm

      3 days!



  76. Easy Biscoff No-Bake Cheesecake Cups | (t)Rue Story on November 19, 2020 at 10:00 pm

    […] my sister-in-law made this Biscoff no-bake cheesecake and I was in flavour heaven! I was thinking about it all week long till I could try to make it […]

  77. Charlotte on November 19, 2020 at 4:07 pm

    Mixture tastes amazing which is good. I’ve just put it in the fridge to set but the mixture is right at the top of the tin. Is that normal? Will it get firmer if I leave it for at least overnight? Thanks! Looking forward to tasting!

    • Jane's Patisserie on November 20, 2020 at 9:23 am

      Hiya sorry I’m not sure I understand sorry – the mixture is designed to fill the tin listed x



  78. Hannah on November 18, 2020 at 5:48 pm

    5 stars
    Hi, I have made this and it was incredible! I was torn between making this or making baileys cheesecake for Christmas day. Do you think you could substitute the 300ml double cream for 300ml of baileys and make a sort of hybrid one? I don’t know if the consistencies are similar enough?

    • Jane's Patisserie on November 19, 2020 at 1:17 pm

      Hiya – no you can’t do a straight swap as baileys just isn’t what is needed! The only way to try it is to use gelatine, as that forces it to set. This one is already quite delicate so it really does need the fat content of the cream x



  79. Maheen on November 14, 2020 at 4:03 pm

    5 stars
    Tried this the other day and it’s amazing! Everyone loved it. We fought over the last slice. Good balance of sweet and tart. Perfect!
    Scarily easy and quick to make. Now I need to exercise better will power not to make this every other day! Thank you!

  80. Tash on November 8, 2020 at 3:28 pm

    5 stars
    This is my husband’s favourite pudding from our local pub. He wanted me to buy one for his birthday but this was not possible due to lock down. Thanks to your fab recipe I’ve made one myself & so glad I did, as it was a huge success and now I look forward to trying your other
    recipes. I used Lidl cream cheese & their version of lotus biscuits for the base, then the ‘proper’ biscuits for decoration. Terry’s Chocolate orange is next on the list 😁

  81. The Best Biscoff Recipes - Planet Food on October 28, 2020 at 1:06 pm

    […] 10. Biscoff Cheesecake […]

  82. Beth loves Baking! on October 24, 2020 at 9:00 pm

    5 stars
    WOW! I’ve now made this twice and both times it’s gone down a treat with both mine & my boyfriends family. It tastes better than any cheesecake I’ve ever tried and it’s surprisingly easy to make! Absolutely delicious & so worth the calories! Incredible.

  83. Lisa Sheridan on October 19, 2020 at 8:51 pm

    5 stars
    I just made this unbelievable piece of deliciousness….all I can say is OMG. I made it exactly as the recipe ,no changes or tweeks. Perfect as it is. Will definitely be making it again. Thank you.

  84. Vicky on October 17, 2020 at 10:23 am

    5 stars
    Hi do you use a hand mixer? I’ve been using my stand mixer for this and it just doesn’t seem to get to a thick consistency like yours looks? Thanks x

    • Jane's Patisserie on October 17, 2020 at 2:53 pm

      I make them all with a hand or stand, I’ve made this one several times with both. The type of mixer doesn’t really have an effect on it – but if it’s not thick it either means it’s over whisked or under whisked. Adding gelatine would 100% solve the issue, or chilling the mixture and trying to re whip!



    • Vicky on October 17, 2020 at 7:07 pm

      Thank you for your reply 🙂 thinking about it now it will most likely be over whisked as going from what you say around 30 seconds I definitely did it for longer to see if it would get thicker, so this is where I’ve gone wrong :/ thank you I’ll keep trying x



    • Jane's Patisserie on October 17, 2020 at 7:08 pm

      Ahh it definitely happens – next time whip the cream separately, and see if it works better for you!!



    • Kaori Yamashita on December 4, 2020 at 4:22 am

      I’m having the exact same issue at the moment. Thank you for asking the question and thank you Jane for the recipe & answering to the question. It’s in the fridge for re-whipping as we speak. I cannot wait to taste it!!



  85. Steph on October 16, 2020 at 1:44 pm

    Hi, i would love to try the recipe and i only have a 6 inch pan, do you have the measurements for a 6 inch pan?

  86. Biscoff Cupcakes With Jane's Patisserie - Zoella on October 13, 2020 at 9:00 am

    […] have previously put up a recipe for a No-Bake Biscoff Cheesecake, which went down an absolute hit. So this lead on to me wanting a cake version of it, and cupcakes […]

  87. Sophia on October 7, 2020 at 4:49 pm

    5 stars
    Hello! I tried this recipe last week, and I loved it! The cheesecake was amazing! I loved the fact I didn’t have to use gelatine too like you do with other cheesecakes, as I fond it a hard ingredient to use. Personally I added more biscuit in the base because I love the base in any cheesecake, but that’s just me! Delicious creamy cheesecake that everyone would love! Can store in freezer too, delicious as it comes like an ice cream cake

  88. Julia on October 6, 2020 at 7:15 pm

    5 stars
    I used this quantity to make 12 miniature cheesecakes using a loose-bottomed muffin tin for a family afternoon tea. They went down an absolute storm, and I keep getting asked to make more. Love this recipe!

  89. Rirhika on October 3, 2020 at 11:05 pm

    Hi I love this recipe and I’d be quite an experienced baker and often made different types of cheesecakes but the first time I did this it was so sloppy I want to try again any suggestions ?

    • Jane's Patisserie on October 5, 2020 at 12:21 pm

      I would just say swap up the way you did it – for example if you whipped the cream separately, try adding it to the mix instead or vice versa! Or, you can use a setting agent such as gelatine and it will definitely set!



  90. Rach on October 1, 2020 at 12:04 pm

    5 stars
    I first made this cheesecake for an afternoon tea for my partners mum and it was a massive hit. This was before I got my electric mixer. It was still very easy to do even by hand. I’ve made it again for my partners birthday – at his request – and it was once again a hit. This time it was a doddle thanks to my new mixer. I thoroughly recommend this to anybody who loves a bit of cheesecake.

  91. Derick Pearce on September 30, 2020 at 1:04 pm

    5 stars
    Made this a few times and it’s delicious. Today I have gone cheap and got all my ingredients from Aldi. I did use biscoff spread but their biscoffesque biscuits are amazing and half the price. During this time when money can be tight this is just a wee heads up for those on a tighter budget 🙂

  92. Chantelle Coombs on September 26, 2020 at 5:04 pm

    5 stars
    Another delicious cheesecake and very easy to make.

  93. S on September 23, 2020 at 7:45 am

    Hello,

    I was wondering what quantity of mixture I would need for a 10’ tin?

    • Jane's Patisserie on September 23, 2020 at 7:56 am

      I would use another half of the recipe – so 1.5x the recipe! Although, because of the amount, I would either also use a setting agent like gelatine, or whip the cream separately because of the volume! x



  94. Kerry Hore on September 8, 2020 at 8:28 am

    5 stars
    I made this during lock down it was brilliant, however I couldn’t get the base out of the tin! Should I be lining the tin with grease proof or grease the tin? Or did I not leave it to set long enough. I only had 4 hours. Hope you can help!

    • Jane's Patisserie on September 8, 2020 at 1:31 pm

      Amazing that the cheesecake managed to set in four hours! If you froze it though to make it set quicker, that can sometimes make the base stick more. You can line it if you want, but I don’t – I just use a small knife and a cake lifter to get it off!



  95. Rebecca on September 5, 2020 at 1:35 am

    Hello I will be trying this recipes tomorrow just for me and my mum and I was wondering if I can half all the Ingredients as it might be too much just for the two of us thank you!

    • Jane's Patisserie on September 5, 2020 at 8:08 am

      Yes for sure – half is about a 6″ cheesecake x



  96. Laura on August 31, 2020 at 10:34 am

    5 stars
    I made this cheesecake the other day and it looked and tasted amazing! Looking forward to making it again soon. I followed the recipe exact and it set fine. Thanks for your recipe and method, really easy to follow and really great end result! Delicious 😋 😍

    • Jane's Patisserie on August 31, 2020 at 10:50 am

      Ahh yay! So glad you liked the recipe! X



  97. Julie on August 26, 2020 at 10:13 pm

    5 stars
    I made this last weekend for dessert after a family bbq. It went down fabulously well. The filling was a little wobbly to what I’d hoped but it all tasted delicious. I will definitely make it again one day. I decorated it the same as your photo.

  98. Hafsa on August 12, 2020 at 2:18 am

    5 stars
    😍😍😍

  99. Biscoff Banana Bread - BakingQueen74 on August 9, 2020 at 10:24 am

    […] Biscoff cheesecake […]

  100. Biscoff Twist Bread - BakingQueen74 on August 9, 2020 at 10:23 am

    […] Biscoff cheesecake […]

  101. fiza on July 28, 2020 at 11:01 am

    5 stars
    such a great recipe! made it for the first time today for my brothers 19th birthday, and it was amazing! will have to make this again soon!

  102. Bella on July 25, 2020 at 4:56 am

    Hi! I was wondering if I can substitute the double cream with heavy cream / heavy whipping cream because it’s hard to find double cream here in Indonesia. Thanks!

    • Jane's Patisserie on July 25, 2020 at 8:28 am

      You can, but I would recommend using gelatine as well because of the lower fat content!



  103. priya on July 24, 2020 at 9:29 pm

    5 stars
    hiya jane your recipes are absolutely amazing i had made this cheesecake at 2ish and opened it at 8 the middle filling is drooping and melting do you know why this has happened.

    your amazing !

    • Jane's Patisserie on July 25, 2020 at 8:31 am

      Sometimes cheesecakes can need longer to set as mentioned you ideally do it for longer so it may just have been that! You could put it in the freezer for a short while to firm up x



  104. Jade on July 14, 2020 at 9:13 pm

    Hi Jane,

    Do you know why my cheesecake might be leaking a clear liquid, it sets perfects but then this liquid appears over night. It’s not coming from the base itself and we also remove as much liquid from the cream cheese as possible. Any ideas?

    • Jane's Patisserie on July 15, 2020 at 9:16 pm

      Hey! So I have only had this happen before once, when I froze a cheesecake rather than setting in the fridge, so I assumed the liquid was water because of the freezing process (it was sweet in flavour though). I’ve never fully understood why it happened, or why it happens to other people either – I’ve read it can be butter from the base, or slightly over whipped cheesecake?



  105. Ashley on July 11, 2020 at 12:38 am

    5 stars
    This was the first cheesecake I’ve ever made and it turned out perfectly! Thank you so much for sharing your recipe. It was such a big hit with the family and friends! I was very nervous about over whisking the cream but it turned out great. I just made sure I didn’t do it for longer than 30 seconds. Thank you again.

  106. Becky Stone on July 9, 2020 at 4:46 pm

    I only have 200g of biscoff left 😭 will this mess it up or can I roll with it?
    Can’t wait to try it!

    • Jane's Patisserie on July 9, 2020 at 6:02 pm

      It will work but not be quite as biscoff-y!



  107. Mary on July 9, 2020 at 1:17 pm

    Hi Jane, I was wondering if I could use Elmlea cream, for the double cream?

    • Jane's Patisserie on July 9, 2020 at 6:04 pm

      Yes it will work, but you may want to whisk is separately and fold through!



  108. Sarah P on July 9, 2020 at 11:05 am

    5 stars
    Hi Jane. I have made this cheesecake a few times. It tastes absolutely amazing, however it has never set properly. When I take it out of the tin it always has a muffin top!! 🙂 Please do you have any advice on what I am doing wrong? Many thanks.

    • Jane's Patisserie on July 11, 2020 at 7:56 pm

      Hey! Ahh so glad you like it! So the easiest method by far if you struggle is to use a setting agent like gelatine as that will guarantee a set! Or swap the method you use for the cream (so if you add it in liquid, whip it separately instead, or vice versa!) x



  109. Sonja on July 5, 2020 at 12:53 am

    Hi Jane! Attempting this recipe tomorrow, I have 2 questions if I may?
    I usually make a toblerone cheesecake that asks for sugar and vanilla essence but I omit that as it can be too sweet.
    Would you say this recipe definitely needs the sugar and the vanilla or would it still taste as lovely without it?
    We definitely aren’t no sugar in this household but just wondering if it can be omitted as sometimes you cant eat a full slice with so much sugar.
    Question 2: can this recipe be done in the thermomix?

    • Jane's Patisserie on July 5, 2020 at 11:28 am

      Hiya – you can omit it if you want it to be less sweet! I’ve never used a thermomix but as far as I am aware it usually blends stuff? You definitely don’t want that if it’s the case, you need to whip the mixture! (But the base can be blended in the thermomix)



  110. Nutella Cheesecake – Back to Basics on July 4, 2020 at 4:11 pm

    […] was supposed to be a Lotus Biscoff Cheesecake but Lotus Biscoff biscuits and spread were out of stock everywhere – in store and online. So […]

  111. Paula on June 29, 2020 at 4:42 pm

    3 stars
    Although the recipe tastes great, unfortunately the mixture did not set. I wish I had seen your notes later on after the recipe, to whip the cream individually then add to the mixture. Maybe that would set? I followed the recipe like ,any other cheesecakes I make but never had one sloppy that it created a mess on the plate.😕

    • Jane's Patisserie on September 14, 2020 at 8:58 pm

      You can whip the cream either way, it’s up to you – you can find a video of me making this on my YouTube channel and it’s lovely and thick. Usually not setting means it’s under or over whisked.



  112. Rachael on June 26, 2020 at 12:25 pm

    5 stars
    Best cheesecake I have ever tasted!! Easy recipe to follow, I added gelatine though and perfection!!

  113. Sol on June 25, 2020 at 6:52 pm

    I was looking forward to making this cheesecake this week, To realise I didn’t have the right tin that I thought I had. Now I can’t get any double cream with my shopping. Is it possible to swap the cream for whipping cream or would it not be the right consistency?

    Can’t wait to try this! I know how you feel, I’ve had a biscoff Ice cream stick , and now I want more!

    • Jane's Patisserie on June 25, 2020 at 9:27 pm

      Hey! Oh no!! Whipping cream has a lower fat content so you’ll need to whip it separately to make sure it’s stiff before folding in – and it still might set a little softer! (or you can use gelatine!) X



    • Hanna on June 26, 2020 at 2:38 pm

      5 stars
      Hi, I also used normal whipping cream since you can’t buy anything else here. I added one tablespoon of gelatin in the cream cheese mixture and it sets perfectly. Added 3 tablespoons water with 1 tablespoon gelatine.
      Hope this helps



  114. Alex on June 24, 2020 at 8:23 pm

    5 stars
    I absolutely love this recipe! Can I ask why the cream cheese has to be full fat? I’ve only managed to find 50% fat soft cheese this time and I’m not sure if it’ll work?x

    • Jane's Patisserie on June 24, 2020 at 9:41 pm

      The fat content is what makes it set, lower fat doesn’t tend to set at all!



  115. Aish on June 22, 2020 at 9:32 pm

    Hi, this looks amazing! I’ll be trying it this week for my anniversary and I’m hoping you can answer a couple of questions. How long would you say is ok to whisk by hand? And do you think lactofree cream would be ok instead of double cream? It’s still dairy but no lactose. Thank you

    • Jane's Patisserie on June 23, 2020 at 9:07 am

      Normally when whisking by hand (with no electric mixer) it should be fine, but I would whip the cream separately and fold it through! Lactose free cream can sometimes cause problems however so it may be better to use a setting agent such as gelatine! X



    • Aish on June 25, 2020 at 11:25 am

      Thank you so much for replying! Could you possibly recommend how long I should mix for if it’s by hand? X



    • Jane's Patisserie on June 25, 2020 at 11:32 am

      You’ll want to whisk the cream cheese/biscoff mix till smooth like described, and if you using the gelatine then whisk the other ingredients in till smooth as it will take care of the setting! x



  116. Phoebe on June 20, 2020 at 2:42 pm

    5 stars
    I love this recipe, the filling tastes lovely, however, I make a lot of cheesecakes, I follow each one step by step and never over whisk or under whisk as I know how long it takes to firm, this stayed quite runny, my dad had to add a cheesecake mix to it to thicken it up and even then it wasn’t that thick, I’m hoping it sets as it’s for Father’s Day and I’m really sad it was the consistency it’s meant to be, hopefully it works out ok ):

    • Phoebe on June 20, 2020 at 2:43 pm

      Wasnt*



    • Jane's Patisserie on June 20, 2020 at 4:24 pm

      Hiya – so if it’s just runny then it will have been over whisked. This one really doesn’t take long to mix (about 45 seconds total for me usually)! I’m not sure what a cheesecake mix is if I am honest, but gelatine can always be used if a mix is too runny! x



    • Katie on June 21, 2020 at 10:45 pm

      Mine is setting in the fridge and it looks amazing I can’t wait to try it and I don’t even like cheesecake but oh my I don’t think I can resist the mix tastes good an all



  117. Kathleen on June 13, 2020 at 8:07 am

    I suggested this recipe to my daughter, in lockdown with her student mates. With her limited baking resources she made it in a loaf pan 😂 with no frills but they all agreed it was the BEST cheesecake they had ever had 🤗🎉🎂

  118. Molly on June 12, 2020 at 1:12 pm

    5 stars
    Beautiful recipe and easy to follow.
    My cheesecake looks amazing! Thank you for sharing such a good recipe. I think some of the reviews here about it being funny are due to over mixing when mixing the cream cheese and biscoff – 5 second was perfect for me! Then add the cream on a slow whisk and another 20-30 seconds later and it was perfect! Set well in the fridge – I left it over night and decorations it in the morning. After a quick photo shoot the cheesecake was very quickly cut up and devoured! Yummy!!

  119. B on June 12, 2020 at 2:08 am

    Hi, this recipe looks delicious! I was wondering if the Biscoff spread could be substituted for Carnation caramel from the tin. If so, would the same amount be used?

    • Jane's Patisserie on June 12, 2020 at 10:06 am

      I would look at my Rolo or Salted Caramel cheesecake as that advises on quantities!



  120. Rich on June 6, 2020 at 3:09 pm

    4 stars
    First time I found the biscoff Flavour was overwhelmed by the cream cheese. Second time I added another 100g of spread and 2 tablespoons of maple syrup and it was amazing!

  121. Jade on May 31, 2020 at 9:18 am

    Can’t wait to make this. Can I use Lactofree Soft White Cheese instead of normal soft cheese? Xx

    • Jane's Patisserie on May 31, 2020 at 12:26 pm

      For this one, I would recommend using gelatine if you do – lacto free cheese can be a lot softer!



  122. Nisha on May 30, 2020 at 8:03 am

    Hi.. I’m about to make this cake today,

    I can’t get hold of icing sugar anywhere. Could I use sugar as an alternative?

    • Jane's Patisserie on May 30, 2020 at 8:59 am

      You can use caster sugar – but I wouldn’t recommend anything else as they can leave a grainy texture!



  123. Kara on May 27, 2020 at 5:28 pm

    I’m wanting to try the no bake bischoff Cheesecake but I only have a 9” tin – should I increase
    Ingredient quantity or just settle for a thin cheesecake?

    • Jane's Patisserie on May 27, 2020 at 6:18 pm

      That’s up to you – it won’t be toooo much thinner with the 9″ so would be absolutely fine, but to fill it you need to add on about 1/3!



  124. Roxanne on May 23, 2020 at 2:35 pm

    5 stars
    I made this last night and it was beautiful. My usual go to cheesecake is your Terry’s chocolate orange but this is definitely on par, YUM!! Thank you, your recipes are always fantastic x

  125. Gemma on May 23, 2020 at 1:31 pm

    5 stars
    An amazing recipe turned out great, what would you suggest doing; take out of the tin before ready to serve and then decorate then serve after, or decorate once mixture has firmed up in the fridge and then do the decorating then place back in the fridge?

    • Jane's Patisserie on May 23, 2020 at 4:56 pm

      Hey! That depends entirely on what you’re doing – I tend to photograph mine before anyone eats them so I always happen to decorate and then put back in the fridge, but if they’re just being eaten it doesn’t really matter! The only thing is that the cheesecake shouldn’t be left out for a large period of time so it may be best to put it back in if you take a bit longer to decorate!! x



  126. Elaine on May 16, 2020 at 8:08 am

    5 stars
    First time i have made a cheesecake and this was perfect 😋 .

  127. Lisa on May 12, 2020 at 9:07 pm

    5 stars
    Tried this recipe for the first time today and my family agree it’s the most delicious cheesecake we have ever had.

  128. Sam on May 12, 2020 at 5:09 pm

    Hello,
    I’ve hand whisked the filling as I don’t have an electric whisk and it’s still runny, is there anyway I can thicken it up? Or should I add it to the base and put it in the freezer?

    • Jane's Patisserie on May 12, 2020 at 5:24 pm

      Hand whisking can be much much harder I will admit! The only thing would be to use gelatine, but most people don’t have that lying around – I would suggest putting it in the freezer yes! Although, it will soften when thawing so you may have to eat it semi-frozen!



  129. Hannah Doran on May 11, 2020 at 9:52 pm

    HI,
    i have made this recipe twice now following your recipe perfectly, I have wasted two lots of ingredients now as when i make tie mixture for the cheesecake it straight away gets t runny and does not thicken. The ingredients are warm as stated and we have tried everything. i have followed the recipe and measured everything correctly. the mixture is separating and we have far to much left over. it seems we have to much of something ? if you could help me out that would be great.

    • Jane's Patisserie on May 12, 2020 at 8:49 am

      Hiya – I don’t use warm ingredients, and I’m not sure if that’s written anywhere? I suggest watching my youtube video as I show exactly what I do – https://youtu.be/4u8jg8x6LLY – If you have too much for your tin, your tin is probably smaller than mine as mine definitely fit’s all of the mix as the video also shows!



  130. Jenny on May 7, 2020 at 10:11 pm

    5 stars
    This cheesecake is gorgeous! I’ve made it a couple of times now but just wondered, can you decorate it before it’s set or does it need to be fully set beforehand? Thank you! 🙂

    • Jane's Patisserie on May 7, 2020 at 10:20 pm

      I let mine set, then remove from the tin, then decorate!



  131. Ahmed on May 7, 2020 at 4:01 am

    5 stars
    I’ve tried so many of your ingredients and cant seem to get enough of it. I have two words for you…….

    A GODDESS LEGEND!!!!

    • Mrs S on May 15, 2020 at 4:50 pm

      What size tin do you use please? Also, how do you get it out of the tin in one piece. I have springform tins but my biscuit base always seems to stick to the tin and I can’t get the cheesecake out whole.



    • Jane's Patisserie on May 16, 2020 at 3:07 pm

      I always mention the tin sizes in the method – this one is an 8″ deep springform tin! And if you struggle to get them off you can line the base, or try flipping the base over, or even try adding in a different 8″ base from a different tin that’s flat!



  132. Katy on May 6, 2020 at 4:16 pm

    Hi. Hope you’re well. I’ve made this recipe but used 250g Philadelphia cream cheese and 250g mascarpone. I also used pre-whipped cream (in a spray can) that was sweetened. The batter was kinda lumpy so I mixed it a bit longer than intended. When I removed it from the springform the next day, it was really thin. Like the batter wasn’t very high. It was probably as high as the base. I’m not sure what I did wrong because my pan was smaller than yours so mine should’ve been higher. I’m not sure if it was because I used cold cream cheese then overmixed it to get the lumps out. Or if it was the fact that I used half mascarpone and half cream cheese .. I’m not sure ..please advise.

    • Jane's Patisserie on May 6, 2020 at 5:06 pm

      Hiya – the fault is with using the pre-whipped cream in a spray can. This will NEVER work in a recipe as it’s UHT cream, and deflates very very quickly. It will mean that when mixing, you deflated the cream, and that could have also been the reason it was lumpy and also very thin. As per the recipe, you need to use double cream.



  133. Amber on May 4, 2020 at 10:18 pm

    I was so annoyed 😂, i shall see how it is in the morning if no good then I’ll have to re attempt! How frustrating and a waste of beloved biscoff 😂x

    • Jane's Patisserie on May 4, 2020 at 11:02 pm

      Either way it will tasty yummy so don’t worry too much!! x



  134. Amber on May 4, 2020 at 9:22 pm

    Hi Jane,

    So i have made lots of your cheesecakes, but silly me whipped the double cream before adding in the biscoff spread! Argh!!!! So fristrated as the mixture was the best I’d ever got it, so firm. Then i added in the spread and it went sloppy :'(. Will it set ok ot shall i re attempt? Thanks in advance! Xx

    • Jane's Patisserie on May 4, 2020 at 9:28 pm

      Oh no! Yes you want to do it in the correct order unfortunately, biscoff at the beginning!! It should be fine but maybe freeze it if it was quite runny (but thawing it will make it slightly softer!) x



  135. Namira on May 4, 2020 at 12:54 pm

    5 stars
    Thank you Jane for sharing the recipe. The biscoff cheesecake taste insane! If you’re wanting to try this cheesecake please do , because you won’t regret it.

  136. Paula on May 3, 2020 at 10:24 pm

    Finally got round to making this and it didn’t disappoint! Easy to make and delicious, definitely one to add to my favourites list!

  137. Hayley Simpson on May 3, 2020 at 7:19 pm

    5 stars
    I made biscoff cheesecake this weekend, it was my first time ever making any kind of cheesecake and it was DELICIOUS!!! I cannot wait to try out new flavours, eldest child wants double decker, middle child wants kit Kat, youngest child wants Oreo and husband wants snickers……I’m gonna need bigger trousers!!!

    • Jane's Patisserie on May 3, 2020 at 7:24 pm

      Hahaha amazing!! So many cheesecakes! X



  138. Zoe on May 3, 2020 at 12:50 pm

    If using a KitchenAid to mix what speed and how long should you mix for after adding the cream? I just can’t seem to get mine to thicken up

    • Jane's Patisserie on May 3, 2020 at 5:39 pm

      Have a watch of my YouTube video making this – with my kitchenaid hand mixer, it took about 45 seconds.



    • Dan on May 7, 2020 at 8:50 pm

      I’ve attempted to make this cheesecake today and my filling didn’t really thicken up either. Just hoping it doesn’t all fall to pieces tomorrow



    • Jane's Patisserie on May 7, 2020 at 10:29 pm

      Watch my recent YouTube video on making it – it may help you see where you went wrong! You can also make it easier to serve by putting it in the fridge for 1-2 hours to firm up if you think it’s too soft.



  139. […] No-Bake Biscoff Cheesecake […]

    • Chanelle Kang on May 3, 2020 at 9:24 pm

      5 stars
      Made this cheesecake and it was so simple! Watched the video on YouTube and was so impressed with how well it came out!
      Highly recommend! Very simple and delicious!



  140. Sonia Sam on April 24, 2020 at 10:30 am

    5 stars
    Can we swap the biscoff spread with something else ? Like peanut butter or something?

    • Jane's Patisserie on April 24, 2020 at 11:33 am

      Yes! I do have other recipes on my blog for things like Nutella, peanut butter etc as well though!



  141. niki on April 16, 2020 at 12:53 pm

    I have made this and working out awesome… Haven’t tried it yet but will do…. Still got to decorate it… can i decorate it different to the way you have in your recipe…

    • niki on April 19, 2020 at 10:33 am

      5 stars
      I have now tried and decorated my cake… It was lovely, would make any day but it costs alot….
      We can’t wait to have our seconds



  142. Vicky Saint on April 11, 2020 at 12:57 pm

    Hi this looks absolutely amazing. Can it be frozen and eaten at a later date?

  143. Amina on 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 on 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!



  144. Biscoff Cheesecake! – Thea Louise Bakes on February 22, 2020 at 10:31 am

    […] This is another Jane’s Patisserie recipe (aka the queen) you can find on her blog here: https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/ […]

  145. Tanzeela on February 18, 2020 at 5:10 pm

    Can I use low fat sweetener for sugar

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

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



    • Tanzeela on 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.



  146. Jane Morris on 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 on 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 on 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 on 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!



  147. Sooz on 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 on 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!



  148. Antreas on 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 on 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



  149. n.smith on 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 on 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.



  150. Maria on August 17, 2019 at 8:24 am

    5 stars
    Thank for your recipe..it 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

    • Jane's Patisserie on August 18, 2019 at 8:53 am

      Ahh that’s amazing, thank you!



    • Ciara on May 5, 2020 at 4:07 pm

      5 stars
      Cannot wait to make ,maybe a silly question do you cover cheesecake while its setting
      Thanks



    • Jane's Patisserie on May 5, 2020 at 4:52 pm

      Theoretically, you should yes!



  151. Easy Speculoos Spread Recipe | Wandercooks on July 29, 2019 at 2:37 am

    […] – 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. […]

  152. Jennifer on 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 on 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.



  153. Nishat on May 31, 2019 at 1:08 am

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

  154. shannon harding on 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 on May 24, 2019 at 8:40 pm

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



  155. hamza on May 10, 2019 at 10:53 pm

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

    Thanks

  156. Nerys on 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 on 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!



  157. Sonn on 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 on 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!



  158. james on 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.

  159. Ellen on 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 on November 21, 2018 at 9:26 am

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



  160. Angharad on 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.

  161. Ellie on 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 on 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



  162. Laura on June 29, 2018 at 8:09 am

    Hi,

    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 on 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 on 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 on June 30, 2018 at 8:29 pm

      Ahh okay! Well I hope it was yummy! X



  163. 2015. - Jane's Patisserie on April 6, 2018 at 7:38 pm

    […] No-Bake Cheesecake 4. Chocolate Orange Cupcakes 5. No-Bake Honeycomb Crunchie Cheesecake 6. No-Bake Speculoos Cookie Butter Cheesecake 7. No-Bake Toblerone Cheesecake 8. No-Bake White Chocolate & Strawberry Cheesecake 9. No-Bake […]

  164. […] have previously put up a recipe for a No-Bake Speculoos Cookie Butter Cheesecake, which went down an absolute hit. Seriously, its so yummy you will love it! However this lend on to […]

  165. […] went along the same lines as my No-Bake Biscoff Cookie Butter Cheesecake and Ferrero Rocher & Nutella No-Bake Cheesecake as it really is a similar idea. All three […]

  166. Lauren on March 2, 2018 at 12:10 pm

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

  167. Lauren on March 2, 2018 at 12:09 pm

    Hi
    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 on 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 on 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 on 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 on March 30, 2019 at 7:07 pm

      Hi



    • Lauren on 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 on March 14, 2018 at 9:49 am

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



  168. 3x de lekkerste recepten met speculaas on January 8, 2018 at 9:59 am

    […] Speculaas kwarktaartWat heb je nodig:Bodem:– 300 gram Lotus koekjes/ 300 gram speculaas koekjes– 150 gram ongezouten boter Vulling: – 500 gram Monchou– 1 theelepel vanille extract– 100 gram poedersuiker– 100 gram mascerpone– 200 ml slagroom – 250 gram Lotus speculoospasta (crunchy of normaal)Extra garnering: Slagroom, poedersuiker, koekjes, Lotus pasta […]

  169. sharon on December 29, 2017 at 4:00 pm

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

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

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



    • sharon on December 29, 2017 at 5:16 pm

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



    • sharon on December 29, 2017 at 5:27 pm

      should I add gelatin for it to come out stable?



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

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



  170. Beth on 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 on 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 on 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



  171. Jo on 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 on December 13, 2017 at 8:58 pm

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



    • Jo on 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



  172. Greg on 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?

  173. Heidi on 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 on December 7, 2017 at 3:49 pm

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



  174. Sue on 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

  175. Sue porter on 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.

  176. Day 3 of 12: Lidl’s Favorina Spiced Biscuit Spread Review | Andrew in the Kitchen on August 29, 2017 at 1:34 am

    […] Jane’s Patisserie’s No-bake Biscoff Cookie Butter Cheesecake […]

  177. Boyan Minchev on 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.

  178. Vicky Rowe on 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!

  179. Imogen on 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 on 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!



  180. Ryan on 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?
    Thanks

    • Jane's Patisserie on 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!



  181. Biscoff Cheesecake Recipe - Step by Step | Liarosealice on June 30, 2017 at 3:05 pm

    […] thought it was time to try something a little different, and upon finding this recipe on Pinterest here, I thought why not give it a go! It’s SUPER simple and very fun to create and […]

  182. Anifa on June 22, 2017 at 9:11 pm

    Hi, what type of piping nozzle did you use?

    • Jane's Patisserie on 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.



  183. Phebean on 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 it..one 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.

  184. Teri on 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 on April 13, 2017 at 9:44 pm

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



  185. Chloe on 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 on 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 on April 12, 2017 at 5:26 pm

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



  186. Amy Gillions on 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 on March 13, 2017 at 9:01 pm

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



  187. Caroline Scott on 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 on 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



  188. Judy on 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 on December 16, 2016 at 7:51 pm

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



    • Pauline on 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 on February 10, 2017 at 6:31 pm

      None of my cheesecakes taste cheese-y.



  189. Tabs on December 13, 2016 at 7:46 am

    Hi,
    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.
    Thanks.

    • Jane's Patisserie on 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.



  190. Jamie on 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 on 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 on September 25, 2016 at 9:00 pm

      No problem sure ??



  191. Jamie on September 22, 2016 at 5:54 pm

    Do I need to line the tin in any way?

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

      I don’t but you can if you wish



    • Jamie on September 22, 2016 at 6:35 pm

      Thx



    • Jamie on September 22, 2016 at 6:35 pm

      Btw just tasted mixture and it’s amazing



  192. Amelia on 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 on September 22, 2016 at 11:36 am

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



    • Amelia on 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 on 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 on May 16, 2017 at 6:03 pm

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



  193. Anna on September 10, 2016 at 11:42 am

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

  194. Erin on 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 on 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 on September 8, 2016 at 11:50 am

      I used an electric hand whisk? X



    • Jane's Patisserie on 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



  195. Rhani on 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 on 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!! 🙂



  196. Jane's Patisserie on 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

  197. Donna Ferretti on 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 on August 20, 2016 at 4:15 pm

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



  198. Asyah on August 9, 2016 at 12:04 am

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

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

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



  199. Alexandra Faith on 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 on August 7, 2016 at 2:45 pm

      Hiya!
      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



  200. […] – 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. […]

  201. PRIYA on 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!!

    • Jane's Patisserie on July 8, 2016 at 12:59 pm

      Ahh that’s amazing! I’m so glad! 🙂



  202. Jess on 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 on June 27, 2016 at 4:06 pm

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



  203. Mel c on 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 on May 2, 2016 at 9:10 am

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



  204. Marysia on 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 on 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



  205. Andrea Moss on 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 on 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 on 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??



  206. Steph Bawden on 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 on 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 on 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 on 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!



  207. Shirley on 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 on March 3, 2016 at 10:03 am

      Hiya!
      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



  208. Sinéad (@flinderella) on August 30, 2015 at 9:58 am

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

  209. myks8 on 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 ?

    • Jane's Patisserie on July 20, 2015 at 3:42 pm

      Aww thank you! I hope you like it!! 🙂



  210. bunny and mimsey on 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 on 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!



  211. Whisked Away on 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 on May 2, 2015 at 1:34 pm

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



  212. giraffestyle on May 1, 2015 at 4:57 pm

    Looks so yum!

  213. Jo Blogs on 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 on May 1, 2015 at 12:57 pm

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



  214. Charlotte on May 1, 2015 at 11:57 am

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

    • Jane's Patisserie on May 1, 2015 at 12:17 pm

      They do!! It’s literally so tasty! X



  215. missklj on 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 on May 1, 2015 at 11:45 am

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



  216. Natascha's Palace on May 1, 2015 at 11:24 am

    Yep..gotta stop drooling now.

  217. More Than A Dash Of Salt on May 1, 2015 at 10:16 am

    Looks like another yummy recipe :)!

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.