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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I only have 250ml of double cream, could I use 50ml of normal fresh cream to make up the 300ml? Thank you!
Hiya I would just use the 250 xx
Can this be frozen
Yess!!x
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 !!!
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
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
Aww this is so lovely, thank you so much xx
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.
Hey!! Ahh thank you so much I am so pleased that you loved it!xx
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 😅
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!
Hello, are you sure you mean 20″ as i have never seen a cake tin that big?!xx
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
Hiya, ahhh thank you very much! Yes it just needs to set for longer that’s all!xx
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!
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 🙂
Hello! Ahh i am so pleased you loved it. This is such a nice message, thank you for your support! xx
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?
Hey, Ahh yay I am so glad you enjoyed them. It needs to be cold!xx
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 ☺️
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?
Hello! 1 sachet with 4 tablespoons of boiling water x
Hey! Yes you can use gelatine as a setting agent. Use one sachet dissolved in four table spoons of boiling water xx
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 😊
Hello! Yes this should work well!x
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.
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
I’m wanting to use this inside an Easter Egg, would a smaller slices ingredients be ok to use.
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.