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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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
I am usually very busy with my life but I want to make it. Is this a make-ahead recipe?
It only lasts 3+ days – you can try making it without decoration and freezing however! x
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.
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
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?!
Yeah for sure!! x
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 .
How did it turn out? Usually freezing can work, but sometimes it can make it melt a little when taken out! x
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
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? 😋
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
How much butter did you use for 1 pack? (250g) I’m planning to make and not sure about the butter quantity. TIA
This looks so good, it’s good to come across a recipe that doesn’t have 2 cups or granulated sugar in it 🙂
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
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
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?
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?
Yeah that would be delicious!!!
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?
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
It depends what size of tin you want to use? x
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.
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.
Aww this is so lovely! I am so pleased it was a success!xx
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
Hey, aww thank you!! you might be pressing it down slightly too much – you can try using less butter xx