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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Hi! I was wondering if I can substitute the double cream with heavy cream / heavy whipping cream because it’s hard to find double cream here in Indonesia. Thanks!
You can, but I would recommend using gelatine as well because of the lower fat content!
hiya jane your recipes are absolutely amazing i had made this cheesecake at 2ish and opened it at 8 the middle filling is drooping and melting do you know why this has happened.
your amazing !
Sometimes cheesecakes can need longer to set as mentioned you ideally do it for longer so it may just have been that! You could put it in the freezer for a short while to firm up x
Hi Jane,
Do you know why my cheesecake might be leaking a clear liquid, it sets perfects but then this liquid appears over night. It’s not coming from the base itself and we also remove as much liquid from the cream cheese as possible. Any ideas?
Hey! So I have only had this happen before once, when I froze a cheesecake rather than setting in the fridge, so I assumed the liquid was water because of the freezing process (it was sweet in flavour though). I’ve never fully understood why it happened, or why it happens to other people either – I’ve read it can be butter from the base, or slightly over whipped cheesecake?
This was the first cheesecake I’ve ever made and it turned out perfectly! Thank you so much for sharing your recipe. It was such a big hit with the family and friends! I was very nervous about over whisking the cream but it turned out great. I just made sure I didn’t do it for longer than 30 seconds. Thank you again.
I only have 200g of biscoff left 😭 will this mess it up or can I roll with it?
Can’t wait to try it!
It will work but not be quite as biscoff-y!
Hi Jane, I was wondering if I could use Elmlea cream, for the double cream?
Yes it will work, but you may want to whisk is separately and fold through!
Hi Jane. I have made this cheesecake a few times. It tastes absolutely amazing, however it has never set properly. When I take it out of the tin it always has a muffin top!! 🙂 Please do you have any advice on what I am doing wrong? Many thanks.
Hey! Ahh so glad you like it! So the easiest method by far if you struggle is to use a setting agent like gelatine as that will guarantee a set! Or swap the method you use for the cream (so if you add it in liquid, whip it separately instead, or vice versa!) x
Hi Jane! Attempting this recipe tomorrow, I have 2 questions if I may?
I usually make a toblerone cheesecake that asks for sugar and vanilla essence but I omit that as it can be too sweet.
Would you say this recipe definitely needs the sugar and the vanilla or would it still taste as lovely without it?
We definitely aren’t no sugar in this household but just wondering if it can be omitted as sometimes you cant eat a full slice with so much sugar.
Question 2: can this recipe be done in the thermomix?
Hiya – you can omit it if you want it to be less sweet! I’ve never used a thermomix but as far as I am aware it usually blends stuff? You definitely don’t want that if it’s the case, you need to whip the mixture! (But the base can be blended in the thermomix)
Although the recipe tastes great, unfortunately the mixture did not set. I wish I had seen your notes later on after the recipe, to whip the cream individually then add to the mixture. Maybe that would set? I followed the recipe like ,any other cheesecakes I make but never had one sloppy that it created a mess on the plate.😕
You can whip the cream either way, it’s up to you – you can find a video of me making this on my YouTube channel and it’s lovely and thick. Usually not setting means it’s under or over whisked.
Best cheesecake I have ever tasted!! Easy recipe to follow, I added gelatine though and perfection!!
I was looking forward to making this cheesecake this week, To realise I didn’t have the right tin that I thought I had. Now I can’t get any double cream with my shopping. Is it possible to swap the cream for whipping cream or would it not be the right consistency?
Can’t wait to try this! I know how you feel, I’ve had a biscoff Ice cream stick , and now I want more!
Hey! Oh no!! Whipping cream has a lower fat content so you’ll need to whip it separately to make sure it’s stiff before folding in – and it still might set a little softer! (or you can use gelatine!) X
Hi, I also used normal whipping cream since you can’t buy anything else here. I added one tablespoon of gelatin in the cream cheese mixture and it sets perfectly. Added 3 tablespoons water with 1 tablespoon gelatine.
Hope this helps
I absolutely love this recipe! Can I ask why the cream cheese has to be full fat? I’ve only managed to find 50% fat soft cheese this time and I’m not sure if it’ll work?x
The fat content is what makes it set, lower fat doesn’t tend to set at all!
Hi, this looks amazing! I’ll be trying it this week for my anniversary and I’m hoping you can answer a couple of questions. How long would you say is ok to whisk by hand? And do you think lactofree cream would be ok instead of double cream? It’s still dairy but no lactose. Thank you
Normally when whisking by hand (with no electric mixer) it should be fine, but I would whip the cream separately and fold it through! Lactose free cream can sometimes cause problems however so it may be better to use a setting agent such as gelatine! X
Thank you so much for replying! Could you possibly recommend how long I should mix for if it’s by hand? X
You’ll want to whisk the cream cheese/biscoff mix till smooth like described, and if you using the gelatine then whisk the other ingredients in till smooth as it will take care of the setting! x
I love this recipe, the filling tastes lovely, however, I make a lot of cheesecakes, I follow each one step by step and never over whisk or under whisk as I know how long it takes to firm, this stayed quite runny, my dad had to add a cheesecake mix to it to thicken it up and even then it wasn’t that thick, I’m hoping it sets as it’s for Father’s Day and I’m really sad it was the consistency it’s meant to be, hopefully it works out ok ):
Wasnt*
Hiya – so if it’s just runny then it will have been over whisked. This one really doesn’t take long to mix (about 45 seconds total for me usually)! I’m not sure what a cheesecake mix is if I am honest, but gelatine can always be used if a mix is too runny! x
Mine is setting in the fridge and it looks amazing I can’t wait to try it and I don’t even like cheesecake but oh my I don’t think I can resist the mix tastes good an all
I suggested this recipe to my daughter, in lockdown with her student mates. With her limited baking resources she made it in a loaf pan 😂 with no frills but they all agreed it was the BEST cheesecake they had ever had 🤗🎉🎂