No-Bake Biscoff Cheesecake!
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A no-bake biscoff cheesecake recipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle…. With only a 10 minute prep time, and make ahead friendly, you can blitz, press, whisk, chill and slice.
What is Biscoff?
Biscoff (also called speculoos/speculaas) is a spiced caramelised biscuit, and biscoff is the spreadable cookie butter version made from those biscuits. Commonly found in supermarkets (I am based in the UK, but it is available in many other counties) near other spreads and jams, it’s a delicious and very versatile in baking.
If you can’t find Biscoff where you are, look for a speculoos cookie butter, or spiced biscuit spread, as it does come under various other names as well, depending on the brands.
Making a no-bake cheesecake
The full recipe and method can be found in the recipe card below
The lotus biscuit base
The simplicity of mixing the blitzed biscuits and melted butter to make the base, is incredibly simple, but you do still need to make sure that biscuits are blitzed very finely with no lumps, and to make sure to press it down very firmly into the tin so it doesn’t crumble.
I press mine into the base of an 8″ springform cake tin so that the cheesecake is easier to remove from the tin after setting. I do not line the base, but you can add a piece of parchment paper if you are worried.
The no-bake 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. 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.
Optional toppings for a cheesecake
You don’t have to decorate a cheesecake like this at all, but you can try a variety of toppings. I generally like to stick to a drizzle of biscoff (as it’s the flavour theme), and some sweetened whipped cream drizzled on top.
If you are to whip your own cream, I would suggest a whipping cream/double cream, so that it sets firmly, using a squirty cream can won’t work as the cream deflates quite quickly. I use a 2d closed star piping tip for my whipped cream.
Tin sizes, scaling and options
The best tin to use for any cheesecake is an 8″ springform cake tin, which is at least a couple inches deep (so the deeper ones that you can buy). This is the tin I use for all of my cheesecakes for consistency in developing recipes.
If you wanted to make a smaller cheesecake, you can halve the recipe and use a 6″ tin – this could serve 6-8 people. If you wanted to increase the cheesecake serving, and use a 9″ tin, you can increase the recipe by about third.
I have a recipe in my third book, Jane’s Patisserie Everyday for mini biscoff cheesecakes, which serves 12 individual cheesecakes.
FAQs
The use of low fat ingredients, or under-whipping
You can use any other brand of spiced biscuit spread that you want – or even switch to a different spread such as Nutella.
Yes! See more storage tips below the recipe card.
Double cream is readily available in the UK. If you do not have it, you need to use the fattiest liquid cream you have, commonly called Heavy Cream in other countries.
This means the mixture has split. You can try blending it until smooth, and then adding a setting agent such as gelatine to help it set. This usually occurs from over mixing.
No-Bake Biscoff Cheesecake recipe
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.
- In a new bowl, 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
- For this recipe you can use either mascarpone or soft cheese, 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.
- This cheesecake can be frozen for 3+ months
Recipe updated May 2017
I’ve updated this recipe quite few times, due to ingredient changes and to improve the overall recipe. The original recipe was:
- 150g of digestives
- 150g of Lotus biscuit
- 150g unsalted butter
- And 2x 280g of the Philadelphia cream cheese
The method for the recipe remained the same otherwise.
Storage and freezing
This cheesecake is a fresh product, so must be stored in the fridge. If the fresh ingredients used had a good date, the cheesecake will last for 3+ days.
You can freeze this cheesecake for 3+ months – I would suggest freezing in the tin first, then removing, and storing. SaveSave
Related recipes
Biscoff is genuinely one of my favourite things. My Biscoff cake, Biscoff cookie butter cupcakes and Biscoff cookie butter fudge are just some of the other recipes on my blog using it already and it is delicious – make sure to check out the recipes.
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