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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J x
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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!
I just smooth the edges with a knife! Also make sure to pack it into the sides of the tin when filling it.
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
We don’t have block cream cheese in the UK, we only have tubs!
I’ve made this lovely cheesecake a number of times and always use the cream cheese from Lidl’s-it works perfectly
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
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 😁
Yes you can! And yes I would reduce the butter by about 25g or so x
Hi I tried making this but my base became very hard it was almost too tough to cut where did I go wrong ?
Thanks
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
Jane one more thing if I use a 9inch pan do I alter the ingridients ?
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
Hi Jane one more thing if I’m using a 9inch pan do I need to alter the ingiredients ?
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!
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
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?
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
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??
They can, although sometimes that can set softer so if you can use a setting agent I would recommend it!
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
Hello! Nope this should work well x
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!!
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.
Made this yesterday… so simple to make, yet so rewarding… delicious too. Fab recipe! Thank you 🙂 x
I made a vegan version of this and everyone loved it, perfect recipe.
Did you use dairy free cream cheese?? Did it gone out ok??
Really easy to follow recipe. It was delicious
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.
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!!
Yes you can!