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.
Hello, I have made this twice now but for some reason the inside is not setting, the first time I think I overwhipped, the 2nd time I whipped the cream separately before adding it in but it still isn’t setting. I am leaving this overnight in the fridge too, any suggestions?
Thank you
Hiya! I f you’re having this issue a lot, it may be worth using a setting agent to help! Hope this helps! x
I find when making a no bake cheese cake I always whip cream to be stiff separately then add to cheesecake cream cheese sugar mixture, I then add block of melted white chocolate & much nicer taste than gelatine & then cheesecake always sets perfectly! Try it you will never look back!!!
Does the cream cheese need to be at room temperature for this recipe? TIA x
Hiya! Yes it can be! Hope this helps! x
I’ve made this recipe a couple of times now and it’s absolutely beautiful, so many compliments!
Amazing taste! Thank you Jane!
Really! It’s so amazing.
I ‘veganised’ this recipe using a cream cheese and cream alternative. It worked really well, although the actual cheesecake wasn’t as ‘dense’ as a cheesecake usually is. A huge hit with the family!
I think that’s to do with many cheesecakes that you buy are actually baked cheesecakes that contain egg/other setting agents – in my experience, all no-bake cheesecakes have a similar consistency to this one, so just my guess as a biochemist! Baking is edible science after all!!
Have you got any tips for removing the cheesecake from the base of the tin once the ring has been removed?
I put baking paper on the base of the tin.
I have the same problem. The springform tin has a lip on it and difficult to remove the cheesecake. I’m sure I watched Jane on a video and she used the base of a smaller springform tin and put it inside the bigger tin. It looks much easier but I’ve not tried it yet. Or put baking paper on bottom of tin.
Hi Jane, I made the exact recipe except, I used digestive biscuits with 400gm and little more butter to make the base and it turned out so awesome nd yummy 😋. It was for my daughter’s 7th birthday party and everyone loved it! Thank you and keep posting amazing recipes!
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