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 Jane,
My son has requested this cheesecake for his birthday. Only problem is he wants a piñata cheesecake, with smarties in the middle! My initial thoughts about how I can do this so the smarties spill out of the middle of the cheesecake is to make the cheesecake with a cylinder in the middle of the tin and then make some kind of small sponge cake to put in the middle and hollow this out for the smarties. My friend suggested melted chocolate around the middle. What do you reckon? Thanks 🙂
Ooh okay so I do think this is possible, but I would say to use gelatine to help set the cheesecake if I am honest! I think as long as the cheesecake sets, if you just put something in the middle you can remove it would be fine xx
Thank you so much for this recipe, it worked so well and my family loved it! X
Hi Jane, can I add my cheesecake to the freezer 30 minutes before serving to firm it up a bit xxx
Yes!! x
Hi Jane,
This was the first cheesecake I attempted and it was beautiful! I was wondering if you line your tin with anything to be able to remove the cheesecake from the base of the tin? Greaseproof paper for example. I’ve been asked to make this for someone as they loved the last cheesecake of yours I made (thank you) and I’m not sure how would be best to remove it from the base of the tin. When I slice it, I can prize it off and it comes away easily but I can never get the whole cheesecake off in one go (I hope this makes sense!)
Thank you x
I never line my tins for cheesecakes like this as I find it much more annoying than anything, but if you want to you can! It’s all about what’s easier for you. x
Only wanted the recipe no your fing life story
Pity its a recipe BLOG then which has a jump to recipe button that you could have clicked… not hard.
Rude much? Maybe engage your brain and click ‘jump to recipe’! Maybe a thank you to Jane for sharing the recipe instead of insults! I hope you messed it up and it was crap!
Wow. How rude. Find your recipes elsewhere then…simple. I personally think Jane’s life story is great and shows just how much she loves what she does.
Nothing else to say to this but RUDE!
Just a quick question. I live in Australia and I can’t find the biscuit anywhere but I have found the spread. What can I use as a substitute for the lotus biscuits?
Thank you, Stephany
You can basically use any biscuit you want! x
They sell them in woolies usually on a top shelf x
Coles stock these biscuits. I live in NSW
Hi Jane
I made this recipe and lined 10 ramekin dishes with clingfilm. Ingredients as you listed fitted perfectly. They were an ideal size to distribute to the family and they loved them so much they now want me to make a big one for Christmas Day when we are all together.
Thank you Jane!
Amazing recipe!! Made this for some family, and they loved it! Super easy to make as well!
Absolutely delicious. I always whisk manually and it wasn’t much effort at all. For the topping I used drizzled biscoff spread and broken biscoff biscuits. Next time I think I’ll break up some Daim bars and sprinkle on top for some hard crunch.
Hey,
I wrote earlier about substituting the double cream for baileys and you said that it needs the fat content of the cream. Thank you for getting back to me otherwise I could have really ruined the mixture! However, I have found baileys FLAVOURED extra thick double cream in sainsburys so YAY! Going to see where that takes me. Thanks for the feedback!
How long does this cheesecake keep in the fridge?
3 days!
Mixture tastes amazing which is good. I’ve just put it in the fridge to set but the mixture is right at the top of the tin. Is that normal? Will it get firmer if I leave it for at least overnight? Thanks! Looking forward to tasting!
Hiya sorry I’m not sure I understand sorry – the mixture is designed to fill the tin listed x
Hi, I have made this and it was incredible! I was torn between making this or making baileys cheesecake for Christmas day. Do you think you could substitute the 300ml double cream for 300ml of baileys and make a sort of hybrid one? I don’t know if the consistencies are similar enough?
Hiya – no you can’t do a straight swap as baileys just isn’t what is needed! The only way to try it is to use gelatine, as that forces it to set. This one is already quite delicate so it really does need the fat content of the cream x
Tried this the other day and it’s amazing! Everyone loved it. We fought over the last slice. Good balance of sweet and tart. Perfect!
Scarily easy and quick to make. Now I need to exercise better will power not to make this every other day! Thank you!
This is my husband’s favourite pudding from our local pub. He wanted me to buy one for his birthday but this was not possible due to lock down. Thanks to your fab recipe I’ve made one myself & so glad I did, as it was a huge success and now I look forward to trying your other
recipes. I used Lidl cream cheese & their version of lotus biscuits for the base, then the ‘proper’ biscuits for decoration. Terry’s Chocolate orange is next on the list 😁
WOW! I’ve now made this twice and both times it’s gone down a treat with both mine & my boyfriends family. It tastes better than any cheesecake I’ve ever tried and it’s surprisingly easy to make! Absolutely delicious & so worth the calories! Incredible.
I just made this unbelievable piece of deliciousness….all I can say is OMG. I made it exactly as the recipe ,no changes or tweeks. Perfect as it is. Will definitely be making it again. Thank you.