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.
I used a longlife double cream and my mixture is no where as thick as yours I also used smooth spread.
Could this be the reason?
Yes unfortunately longlife cream has additives and isn’t the best! x
Love this recipe. It was a big hit for Christmas. Just wondering if you could give the ingredient measurements for a 9″ spring form dish please?
I’m not a fan of cream cheese or Greek yogurt, can I use sour cream or double cream as an alternative?
No, you’d have to use the cream cheese for the cheesecake.
Hi, my daughter in-law made this cheesecake for my granddaughter’s birthday, wow it went so fast, and everyone loved it. Thought I’d have a go, oh my so easy. I hope you don’t mind but I changed the topping to caramel and chocolate, melted caramel spread and put a few chocolate bits in it. Wow won’t be counting the calories on this one. Thank you so much for your recipes.
I made this and now everyone wants one as it was sooo nice.
I want to a make 6/7 inch cheesecakes how much would I need, should I scale it down to 2/3rds of the mix?
A 6″ cheesecake is about half of the mix! x
I tried to add my own spin on the basics, which involved a caramel topping and chocolate. Kinda like some freakish millionaires biscoff cheesecake. While utterly eyewateringly indulgent, some tips. Make your own caramel and take it well beyond soft ball, a can of carnation will just leak out. Use a nice soft chocolate top, perhaps a ganache or a (dear lord) fondant. My lindt + olive oil was shiny, attractive, but needed a super hot knife to slice. Edible gold sprinkles, yes!
Hi Jane, thank you for sharing the recipe. How do I get it out of the tin next time without it sticking to the base? I did lightly grease it as a precaution but wondered if I needed greaseproof paper underneath it to stop it getting stuck?
That’s what I do – a layer of greaseproof paper under the base. Makes it easier to transfer to a serving dish too
I have had great success by flipping the base over and lining it with parchment paper before assembling my pan!! Works very well!!
Can I use whipping cream instead of double?
Hello i don’t have enough Philadelphia, can i mix with “petits suisses ” (adding butter or double cream if needed, to increase fat ) ?
I love this recipie. It has always worked (even when adding a whole jar of biscoff – cant have enough!) However does it survive being frozen and then thawed out? As I need to transport it and not sure if it will survive as is?
I’ve made these many, many times as individual mini cheesecakes using muffin trays with loose base….. I’ve frozen them and they’re absolutely fine, they last for days once defrosted
This recipe never fails, I love it and all who eat it love it. I always find that whipping the cream separately from the cream cheese and sugar mixture works better, you end up with a much firmer consistency. Thank you Jane, every recipe I have tried of yours are delicious 😋
Easiest cheesecake I have ever made, and I’ve made a few!!! Thankyou
Can I have the recipe in cups and tsp form?
Have made this a number of times now and always turned out well and proved to be very popular:) just a quick question is this suitable for someone who is gluten free and coeliac?
Hiya – to bake for a coeliac you must ask them first if they are happy for the risk of cross contamination as it’s super dangerous for some people to consume anything so often the answer is a no. Biscoff itself is not gluten free, so you need to check ALL ingredients and use suitable substitutes to find ones which are. x