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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Beautiful recipe and easy to follow.
My cheesecake looks amazing! Thank you for sharing such a good recipe. I think some of the reviews here about it being funny are due to over mixing when mixing the cream cheese and biscoff – 5 second was perfect for me! Then add the cream on a slow whisk and another 20-30 seconds later and it was perfect! Set well in the fridge – I left it over night and decorations it in the morning. After a quick photo shoot the cheesecake was very quickly cut up and devoured! Yummy!!
So so glad you enjoyed it! xx
Hi, this recipe looks delicious! I was wondering if the Biscoff spread could be substituted for Carnation caramel from the tin. If so, would the same amount be used?
I would look at my Rolo or Salted Caramel cheesecake as that advises on quantities!
First time I found the biscoff Flavour was overwhelmed by the cream cheese. Second time I added another 100g of spread and 2 tablespoons of maple syrup and it was amazing!
Can’t wait to make this. Can I use Lactofree Soft White Cheese instead of normal soft cheese? Xx
For this one, I would recommend using gelatine if you do – lacto free cheese can be a lot softer!
Hi.. I’m about to make this cake today,
I can’t get hold of icing sugar anywhere. Could I use sugar as an alternative?
You can use caster sugar – but I wouldn’t recommend anything else as they can leave a grainy texture!
I’m wanting to try the no bake bischoff Cheesecake but I only have a 9” tin – should I increase
Ingredient quantity or just settle for a thin cheesecake?
That’s up to you – it won’t be toooo much thinner with the 9″ so would be absolutely fine, but to fill it you need to add on about 1/3!
I made this last night and it was beautiful. My usual go to cheesecake is your Terry’s chocolate orange but this is definitely on par, YUM!! Thank you, your recipes are always fantastic x
Ahh yay! So glad you liked it!! Xx
An amazing recipe turned out great, what would you suggest doing; take out of the tin before ready to serve and then decorate then serve after, or decorate once mixture has firmed up in the fridge and then do the decorating then place back in the fridge?
Hey! That depends entirely on what you’re doing – I tend to photograph mine before anyone eats them so I always happen to decorate and then put back in the fridge, but if they’re just being eaten it doesn’t really matter! The only thing is that the cheesecake shouldn’t be left out for a large period of time so it may be best to put it back in if you take a bit longer to decorate!! x
First time i have made a cheesecake and this was perfect 😋 .
Tried this recipe for the first time today and my family agree it’s the most delicious cheesecake we have ever had.
Hello,
I’ve hand whisked the filling as I don’t have an electric whisk and it’s still runny, is there anyway I can thicken it up? Or should I add it to the base and put it in the freezer?
Hand whisking can be much much harder I will admit! The only thing would be to use gelatine, but most people don’t have that lying around – I would suggest putting it in the freezer yes! Although, it will soften when thawing so you may have to eat it semi-frozen!
HI,
i have made this recipe twice now following your recipe perfectly, I have wasted two lots of ingredients now as when i make tie mixture for the cheesecake it straight away gets t runny and does not thicken. The ingredients are warm as stated and we have tried everything. i have followed the recipe and measured everything correctly. the mixture is separating and we have far to much left over. it seems we have to much of something ? if you could help me out that would be great.
Hiya – I don’t use warm ingredients, and I’m not sure if that’s written anywhere? I suggest watching my youtube video as I show exactly what I do – https://youtu.be/4u8jg8x6LLY – If you have too much for your tin, your tin is probably smaller than mine as mine definitely fit’s all of the mix as the video also shows!
This cheesecake is gorgeous! I’ve made it a couple of times now but just wondered, can you decorate it before it’s set or does it need to be fully set beforehand? Thank you! 🙂
I let mine set, then remove from the tin, then decorate!
I’ve tried so many of your ingredients and cant seem to get enough of it. I have two words for you…….
A GODDESS LEGEND!!!!
What size tin do you use please? Also, how do you get it out of the tin in one piece. I have springform tins but my biscuit base always seems to stick to the tin and I can’t get the cheesecake out whole.
I always mention the tin sizes in the method – this one is an 8″ deep springform tin! And if you struggle to get them off you can line the base, or try flipping the base over, or even try adding in a different 8″ base from a different tin that’s flat!
Hi. Hope you’re well. I’ve made this recipe but used 250g Philadelphia cream cheese and 250g mascarpone. I also used pre-whipped cream (in a spray can) that was sweetened. The batter was kinda lumpy so I mixed it a bit longer than intended. When I removed it from the springform the next day, it was really thin. Like the batter wasn’t very high. It was probably as high as the base. I’m not sure what I did wrong because my pan was smaller than yours so mine should’ve been higher. I’m not sure if it was because I used cold cream cheese then overmixed it to get the lumps out. Or if it was the fact that I used half mascarpone and half cream cheese .. I’m not sure ..please advise.
Hiya – the fault is with using the pre-whipped cream in a spray can. This will NEVER work in a recipe as it’s UHT cream, and deflates very very quickly. It will mean that when mixing, you deflated the cream, and that could have also been the reason it was lumpy and also very thin. As per the recipe, you need to use double cream.