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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Thank for your recipe..it was lush and everyone at work loves it in short was gone👍🙂 and also your custard cream….making more of your cheesecake recipes thank u
Ahh that’s amazing, thank you!
Cannot wait to make ,maybe a silly question do you cover cheesecake while its setting
Thanks
Theoretically, you should yes!
Currently making this delicious cheesecake, but as much as I mix the filling, it is not becoming firm. any suggestions?
After a while, you will inevitably over whisk. If it’s still smooth, chuck it in the freezer and have either cheesecake ice cream, or a frozen cheesecake so as not to waste the ingredients.
Can I use only digestive biscuits instead of digestive biscuits and lotus biscuits?
Yes!
hello 🙂 why is it whenever i make a cheesecake other than vanilla, like chocolate or this biscoff one for example it looks like porridge
Sounds like its over mixing – if it thickens, and then starts going lumpy, its over done!
Hi,
Do u have an idea how to make the basic LOTUS biscuits i mean the basic of the lotus spread butter ?
Thanks
You buy them.
This looks yummy! I do not have an electric mixer…..should I just whip the cream and fold in to the other ingredients
Technically yes, but it might set quite soft as you really need it to be VERY thick to set properly!
Have tried this three times now and can’t seem to set it properly. Tastes amazing but I’m terrible at cakes! It never seems to get the height as in your pics. I’ve bought an electric handheld mixer and have used the slowest speed, if I make little peaks in the mixture, they hold up but once in the fridge, it’s more sloppy – am I overwhipping? Or do i need to whip te cream first then fold in? Tempted to try gelatine but never used that either! Please help!
Depending on how many speeds your mixed has, it doesn’t have to be the slowest, it just can’t be too quick if that makes sense?! Chances are, it’s actually just not whipped up enough! It should get to quite a thick mixture when its ready, so if it’s still a tad soft, then just keep going for a little! You can whip the cream separately if you wish, but I don’t think gelatine is necessary! Also, if in doubt, whack it in the freezer for a little bit to firm it up before serving!
This cheesecake has been a hit with everyone I have made it for.
It’s so easy to make. I altered the base with biscoff and digestives as I have a pack that need using up, I used more biscoff biscuit so would lose to much of the flavor.
I have made 3 so far, one was a request for someone’s birthday.
All have turned out perfectly as well. I used cream cheese from Aldi and lidl they are about 50p a tub.
Hello. I’m from Belgium (the country where ‘Speculoospasta’ was invented) and I have some questions about your recipe. Your video made me drool so hard, that I decided to give it a try and make this cheesecake., but i’m not quite familiar with the ingredient “cream cheese”. Is it more like Philadelphia or more like mascarpone?
Thanks ahead!
You can use either full-fat mascarpone or full-fat Philadelphia.
Made this at the weekend very easy to follow and tasted amazing can’t wait to make it again.
Do you line the base of the tin? It’s my first cheesecake and a bit nervous!!
I personally don’t bother as I find it easy to remove the cheesecake from the tin, but I know some readers do as its what they prefer! x
Hi,
I made this yesterday and it turned out too runny.
I let it set in the fridge overnight and just stuck it in the freezer.
I want to eat this baby in about 6 hours. Do you think it will work? When should I take it out of the freezer?
When should I get it out of the freezer?
Oh no! If it was really runny, you’ve over beaten it. It should be fine after being in the freezer, and maybe take it out an hour before?
I beat it for like 3-4 minutes on low speed…
It’s not THAT runny, but too runny to cut.
I’ll keep you posted how it turned out but the batter already tastes REALLY good.
Ahh okay! Well I hope it was yummy! X
Technical issues meant I lost the message, please ignore one!! x
Hi
I love the look of this recipe and want to give it a go for my boyfriend’s birthday as he loves cheesecake and lotus biscuits. We’ve just booked a holiday in April/May and he’s ‘trying to get in shape’ for it so I wondered if there’s any changes I could make so it’s SLIGHTLY lower in fat? I realise this is still a cheesecake of course!
Thanks 🙂
Hiya! You can use lower fat ingredients and then use gelatine to set it for example? Like it will be very liquidy, but as long as you use enough gelatine it should be fine. Or you can use lower fat cream cheese, no icing sugar, and set it in a bowl for example so it doesn’t have to hold itself? And lower fat biscuits etc! x
Hi, can we use lower fat cream cheese and instead of double cream the oatly alternative to cream (Oatly Organic Creamy Oat Dairy Free Alternative to Cream) ? How does it work with the gelatine, what do we need to do for it to settle? Thanks 🙂
Hiya! It works on a liquid base so in my Gin & Tonic Cheesecake I used 5 Dr Oetker gelatine leaves to set it, but that still used full fat ingredients. You would have to soak them first and then add them to the cream when hot so it works and then mix together. I can’t guarantee a set though because I’ve never tried it with the Oatly cream, but instructions for quantities should be on the packets x
Hi
I used icing sugar and 3 tbsp cornflour and low fat marg instead of butter – set and was delicious!! x
as well as low fat cream cheese, felt slightly less naughty!! 🙂
Hi can I leave out the biscoff to make it a white cheesecake?
Do you just mean a plain cheesecake? If so yes.
yes a regular white cheese cake, so should the batter be liquidy or like yours
should I add gelatin for it to come out stable?
You shouldn’t have to, it should still whip up nice and thick on its own.