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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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
Hello! Sorry I have only just seen this comment. Yes you can increase the biscuits and butter in proportion x
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?
Hello! The base would go soggy after a while, so you could try using less butter in the base to counteract it. x
First time making this lotus cheesecake, and like all the others they are delicious! 10/10
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
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!
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.
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
Hi! Can I use Table cream instead of Double Cream?
I’m not sure what table cream is I’m afraid!
Do you have any subtitute for double cream? I can’t find here in our place.
Do you have any substitute for Double cream? I can’t find here in our place.
Hi. Can I use whipping cream (UK ) instead of double cream?
I wouldn’t recommend it – the fat content is lower and cause it to not set! x
This was an absolute hit with my family it was so good! Thank you Jane I always love your recipes x
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.
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
How many calories is in this cheesecake? We made it following your recipe and it was amazing! Our new favourite!
Not vegan. This keeps popping up on my vegan search. Change your title or recipe
No the recipe isn’t vegan, and it doesn’t have vegan in the title? So nothing needs changing?
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 🙂
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?
Yes – half fits a 6″ tin well!
Hey,
Jump wondering if you can change the full fat soft cheese for mascarpone instead?
Thanks!
Yes you can as long as its full-fat too!!