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, I’ve made you’re recipes before and I absolutely love them. I was just wondering if I can freeze the cheesecake as a whole as this would be splendid because I want to make them for Christmas but won’t be able to make withing a three day window of when they’re needed. Thank you for the advice.
Hiya! Awh thank you! You can freeze them as a whole, but you must set them in the fridge first. x
Thank you so much for the help. My family love all your recipes that I make and they’re so easy to make and have fantastic results 😀 x
Hi, thank you this recipe looks amazing as do all of your other recipes.. Making this for Chrismas day just wondering how long in advanced could I do it before hand, one or two days will still be ok?
Hiya! Yeah thats fine. It lasts 3 days after setting. x
Thank you, so glad I came across your website on pinterest! I shall be trying all your other recipes they look awesome, keep up the great work 🙂 have a lovely Christmas x
Hi, the springform tin I have is 9.5″, do you have any idea how much to adjust the ingredient quantities by to suit the bigger tin?
Use this website to adjust things – http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
That’s awesome, thank you!
Hi! Can I make this and freeze it? I want to get a head start on my holiday baking
Hiya! Yes you can, but it must set fully first.
Thank you, amazing!!’ My daughter requested this as her birthday cake for her birthday yesterday and wow it was delicious, defiantly as good, if not better, than the English cheesecake co biscoff cheesecake. (I did whip the double cream separately then just folded it into the biscoff/icing sugar and it thickened immediately)
Off to search for your other recipes now
I made this at the weekend to take round to friends it was delicious and such a nice change from usual cheesecake recipes. No problem with the setting it set perfectly, will be making again.
This cheesecake is amazing, I found this recipe on Pinterest and I just had to come and say that this recipe is so good looking 🙂 Thank you for sharing this delight with us.
Hi Jane,
I’m now trying this recipe for the first time and have a feeling I overwhisked as it is quite runny, although it was runny from the very start so might be something to do with the room temperature ingredients. I’ve just put it in the fridge to set and I’m really hoping it does because I’m experimenting and was planning on trying to turn it into a drip cake with ganache covering the entirety of the outside! Fingers crossed!
I first made the cake for a friend’s birthday this week. There was just not enough to go round. Everyone just loved it and wanted more.
I modified the recipe a tiny bit by adding agar agar (plant source) to the filling to help set the cake. I also mixed 250 ml of whipped cream to 440g of cream cheese, because it was all I had at hand. There was no issues, no compromise on the taste.
Hi jane love the recipe, i made it at Christmas and it went down a treat ? dicided to make it again, not sure if i did anything wrong this time but the cheesecake hasn’t set and not sure what to do
You might’ve not mixed it for long enough.. you can freeze it and it should be fine!
I used a stand mixer with a whisk attachment and when I added the cream the mixture curdled, is this to do with the speed? Should I add the cream at a really slow speed until it has fully incorporated?
Thanks
Yeah if it was going too fast it could have done – I do it at a medium speed. Sorry you had troubles!
Hi, what type of piping nozzle did you use?
2d closed star – there’s a link in the post in step 4 of the method to the one I have.
Thank you so much. I am a pretty nervous cook. Threw my first dinner party and this was mu dessert. Everyone loved it..one of my friends even described it as sexy. So thanks again. I have finals in a week but I’m up at midnight pinning all of your recipes.
Hi this sounds wonderful but can you please tell me what – 150g Digestives – is? Is it flour? I’m in the US and not quite sure of the term.
Thank you, Teri
Digestives are your Graham Crackers. Best thing to do if unsure is google your alternative! x
I love your Biscoff recipes so much! Is there any possibility of you writing a recipe for the cookie butter ice cream and maybe a Biscoff banana bread? ???
I do have a cookie butter ice cream already, its on my blog ☺️ but I can’t do the bread as I’m allergic to banana unfortunately! x
Sorry about that, I should have looked more thoroughly, it sounds delicious! Oh no, poor you!
Just made this as a birthday cake alternative for my boyfriend! Will be surprising him with it tomorrow.
Thank you so much for this amazing recipe – can’t wait to see his reaction 🙂
Awh that’s amazing! I really hope you all love it! x