No-Bake Biscoff Cheesecake!
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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.
Biscoff cheesecake
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.
Biscoff
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 cake, Biscoff 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…
Simple recipe
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 and 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!
Recipe updates
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.
Cheesecake filling
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.
- Cream cheese – pretty much ANY full-fat soft cheese works. I would drain any liquid you see on top. Mascarpone is naturally sweeter if you want to use that, and others such as Philadelphia are thick and classic cheesecake
- Cream – use double cream (I’m in the UK – elsewhere it can be called ‘heavy cream’). Our double cream is typically 47% fat content so is very high. If yours is less, you may want to whip the cream separately and then fold through to help it set better
- Sugar – I like to use icing sugar
- Biscoff – smooth, or crunchy – it’s up to you.
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 HEAVENLY BISCOFF.
Decoration
Any decoration for the top of my cheesecakes 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.
I use a 2d closed star piping tip for my whipped cream – which is double cream, lightly whipped with icing sugar. Squirty cream that comes out of a can should be avoided as it’s UHT cream and it will almost immediately deflate unless you are serving straight away.
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 until last minute to serve.
No-Bake Biscoff Cheesecake!
Ingredients
Biscuit Base
- 300 g Lotus/Biscoff biscuits
- 125 g unsalted butter (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 2x 280g of the Philadelphia cream cheese
- For this recipe you can use either mascarpone or Philadelphia, both work perfectly. However, either MUST be full fat
- 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.
ENJOY!
Find my other Cheesecake & Biscoff Recipes on my Recipes Page!
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Fantastic recipe, everyone loved it. So easy to make, love those biscuits and was something different and new . Big thumbs up.
Aah I am so glad that you all loved it so much! Amazing! Thank you!
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
Ahh amazing! Thank you so much for letting me know! I do love that about this cheesecake – its not too sweet! 🙂 xx
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.
I’m in the uk, and as it says it’s Lotus Biscoff spread as well. Found at all supermarkets next to the Nutella.
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??
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! 🙂
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
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! 🙂
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!
Hi, instead of double cream, can i use thickened cream for this recipe? Fat content no less than 35% (35%-45%)
Thank you!
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
“Serves 12-15″….I’ll be the judge of that 😉
I like your style 😉
Yummylicious ??? you inspired me to make one…i hope it will look and taste like yours ? Thank you so much for sharing this ?
Aww thank you! I hope you like it!! 🙂
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
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!
You had me at no bake. And Cheesecake. And that picture. Okay, you had me at hello! Looks like a winner!
Haha I shall take that as the highest compliment! Thank you so much!
Looks so yum!
Thank you so so much!
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! 😀
Awwh haha thank you, Jo! It was so deliciously Lotus-y ? x
Being from Belgium I am an unconditional fan of speculoos – they just make everything better! Yum!
They do!! It’s literally so tasty! X
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.
Hahaha I like your style! I recommend it ? thank you!
Yep..gotta stop drooling now.
Hahaha thank you ?
?????
Looks like another yummy recipe :)!
Thank you so much!! 🙂