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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As plain biscoff biscuits seem to be in short supply at the mo could I use the sandwich version for the base and if i did would this mean reducing the butter?
Thanks do much
Hiya – yes you can, but reduce the butter by 1/3, hope this helps! x
Is this the one with the filling between? I usually scrape it out and add it to the cream cheese and spread as extra biscoff
I love this recipe so much! I end up changing it a little since I really like to have a tiny bit of sharpness to offset the sweetness – I don’t include the Biscoff spread in the cheese mix, instead adding 1½-2 tsp of lemon juice at the same time as the vanilla essence. I’ve made mini versions to take into work tomorrow, I adjusted the ingredient amounts but might have added too much butter to the base! I hope it’s ok…
Anyway, if anyone fancies a slight change to the recipe I highly recommend giving it a shot!
Hi, I want to make this cheesecake, but I need the
recipe to be in cups and ounces . So I can make it. Can you convert the measurements for me. Thank you
Made this for Valentines. day dinner. Only had a 9 inch tin but turned out brilliantly. Probably the nicest cheesecake I’ve ever had.
Took some for my mum whose baked all her life and she said it was delicious – praise indeed.
Hi can you tell me why my mixture split
Hi Jane, I would like to make this cheesecake but have a ‘side crust’. Would i be ok to use the same ratio of biscuits to butter but say use the amount advised and then half that as well. Worried it wont be strong enough but will probably only take the cheesecake about two thirds of the way up the tin?
Hiya! Its definitely worth a go absolutely! Let me know how it goes! x
Hi, how would I make mini Biscoff cheesecakes?
Hiya! Take a look at my Mini Chocolate Orange Cheesecake recipe! Hope this helps! x
Hi can I ask how long this cheesecake keeps for please ?
This will last for 3 days once set in the fridge! Hope this helps x
Hi Please could you advise what ingredient measurements I would need for a 28cm tin?
Made this gorgeous cheesecake today and it turned out perfectly.
Hi, I tried to make this in my stand mixer but it hasn’t set in the middle at all. I used a beater attachment but it would t thicken up. I need to get the perfect cheesecake for an event coming up and I just can’t get it to set. Can you help please?! Thank you
Hiya! Try whisking the cream separately, making sure you use a whisk not a beater! Hope this helps x
Any idea why cheesecake sometimes ‘leaks’ a watery substance once out of the tin? It’s happened to me twice now. I use full fat cream cheese.
Hi Jane, thank you for your wonderful recipes and helpful blogs. I have just made the Biscoff cheesecake and whilst it seems to have set ok, it separated when I added the whipped cream for the last stage. I carried on whipping it in with the machine and having read your blog, there is a mention of folding the whipped cream in – is this where I went wrong perhaps? I’m sure it will still taste nice but as you can imagine, the texture isn’t so pleasing to the eye! xx
Hi I’ve just realised I’ve only got 400G of cream cheese in what do I do to re think the measurements. Thanks. X
Hello
A friend wants me to this cheesecake for Christmas can this be made ahead and frozen? If so how to defrost please, I love doing all your recipes
I love this cheesecake!!! The only problem I have is that the base is sooo hard. You have to put so much muscle behind yourself when cutting a piece. Is there anything I can do to make it softer?
You can use less butter! x
What size is the tin please?
Mentioned in the first step of the method..! x
Hi,
I love this recipe and loads of others that you have shared. I have a question, can you recommend anything that will stop my biscuit base sticking to my tin? Ive tried to grease it with butter but im not sure if this is affecting how the base turns out. Any tips would be greatly appreciated!
Thank you
Love these recipes it’s gotten me into baking a whole lot More.
I line my tins with baking paper, just make sure to make it bigger than the tin, then it can be transferred to whatever surface, plate or container you desire 🙂
I use grease proof circles, the same size as the tin, no more sticking!
Hi! I was wondering, how long would this last in the freezer? x