No-Bake Biscoff Cheesecake!
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A no-bake biscoff cheesecake recipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle…. With only a 10 minute prep time, and make ahead friendly, you can blitz, press, whisk, chill and slice.
What is Biscoff?
Biscoff (also called speculoos/speculaas) is a spiced caramelised biscuit, and biscoff is the spreadable cookie butter version made from those biscuits. Commonly found in supermarkets (I am based in the UK, but it is available in many other counties) near other spreads and jams, it’s a delicious and very versatile in baking.
If you can’t find Biscoff where you are, look for a speculoos cookie butter, or spiced biscuit spread, as it does come under various other names as well, depending on the brands.
Making a no-bake cheesecake
The full recipe and method can be found in the recipe card below
The lotus biscuit base
The simplicity of mixing the blitzed biscuits and melted butter to make the base, is incredibly simple, but you do still need to make sure that biscuits are blitzed very finely with no lumps, and to make sure to press it down very firmly into the tin so it doesn’t crumble.
I press mine into the base of an 8″ springform cake tin so that the cheesecake is easier to remove from the tin after setting. I do not line the base, but you can add a piece of parchment paper if you are worried.
The no-bake 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. 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.
Optional toppings for a cheesecake
You don’t have to decorate a cheesecake like this at all, but you can try a variety of toppings. I generally like to stick to a drizzle of biscoff (as it’s the flavour theme), and some sweetened whipped cream drizzled on top.
If you are to whip your own cream, I would suggest a whipping cream/double cream, so that it sets firmly, using a squirty cream can won’t work as the cream deflates quite quickly. I use a 2d closed star piping tip for my whipped cream.
Tin sizes, scaling and options
The best tin to use for any cheesecake is an 8″ springform cake tin, which is at least a couple inches deep (so the deeper ones that you can buy). This is the tin I use for all of my cheesecakes for consistency in developing recipes.
If you wanted to make a smaller cheesecake, you can halve the recipe and use a 6″ tin – this could serve 6-8 people. If you wanted to increase the cheesecake serving, and use a 9″ tin, you can increase the recipe by about third.
I have a recipe in my third book, Jane’s Patisserie Everyday for mini biscoff cheesecakes, which serves 12 individual cheesecakes.
FAQs
The use of low fat ingredients, or under-whipping
You can use any other brand of spiced biscuit spread that you want – or even switch to a different spread such as Nutella.
Yes! See more storage tips below the recipe card.
Double cream is readily available in the UK. If you do not have it, you need to use the fattiest liquid cream you have, commonly called Heavy Cream in other countries.
This means the mixture has split. You can try blending it until smooth, and then adding a setting agent such as gelatine to help it set. This usually occurs from over mixing.
No-Bake Biscoff Cheesecake recipe
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.
- In a new bowl, 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
- For this recipe you can use either mascarpone or soft cheese, 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.
- This cheesecake can be frozen for 3+ months
Recipe updated May 2017
I’ve updated this recipe quite few times, due to ingredient changes and to improve the overall recipe. The original recipe was:
- 150g of digestives
- 150g of Lotus biscuit
- 150g unsalted butter
- And 2x 280g of the Philadelphia cream cheese
The method for the recipe remained the same otherwise.
Storage and freezing
This cheesecake is a fresh product, so must be stored in the fridge. If the fresh ingredients used had a good date, the cheesecake will last for 3+ days.
You can freeze this cheesecake for 3+ months – I would suggest freezing in the tin first, then removing, and storing. SaveSave
Related recipes
Biscoff is genuinely one of my favourite things. My Biscoff cake, Biscoff cookie butter cupcakes and Biscoff cookie butter fudge are just some of the other recipes on my blog using it already and it is delicious – make sure to check out the recipes.
Made this yesterday and tasted very yummy & had lots of compliments. The only thing was it didn’t quite set – how long do you suggest you whisk it for – just approximately. I did about 5 mins but thought if I carried on I might over-whisk. Just so I can perfect the technique for the next delicious one I make! 🙂
I can’t really suggest it because it depends on mixer & speed, and ingredients (if you’re not from the uk, and if you used like supermarket on brand stuff) but I usually do about 5-6 minutes? But as I say, this could be different! I’m glad you liked it though! xx
Thanks for the reply – I’m in the UK & used all the ingredients in the recipe – no substitutes! I’ll just have to try again – definitely not a hardship! 🙂
Sometimes it can be done in a few minutes, sometimes 5-6 minutes or even a tad longer, but its always best for it to be under done then over done! 🙂 Thank you!
Hi, instead of double cream, can i use thickened cream for this recipe? Fat content no less than 35% (35%-45%)
Thank you!
Hiya!
Yes I would try and use whatever equivalent you have for double cream.. such as the highest fat content liquid cream that you can whip if that makes sense? 🙂 x
“Serves 12-15″….I’ll be the judge of that 😉
I like your style 😉
Yummylicious ??? you inspired me to make one…i hope it will look and taste like yours ? Thank you so much for sharing this ?
Aww thank you! I hope you like it!! 🙂
Hi Jane – was wowed by your recipe! Obviously speculoos butter is a well known product in the states, here in Australia it’s only been around a few years. Is only available from gourmet outlets/delis specialising in imported Dutch products. We get ours from the Dutch Shop in Smithfield Sydney. (T’Winkeltje)
But love your idea, so yummy and so clever! Have you tried it as a baked cheesecake? Maybe swirled through the cheesecake? I saw (on other sites) recipes to make your own speculoos butter – how awesome that would be in your cheesecake!!
Thanks for the great ideas! Mims
Ohh hahah at least you can still get it! I haven’t tried it as a baked cheesecake yet, others tell me it looses its flavour when baked in comparison to leaving as is! And it’s okay!
You had me at no bake. And Cheesecake. And that picture. Okay, you had me at hello! Looks like a winner!
Haha I shall take that as the highest compliment! Thank you so much!
Looks so yum!
Thank you so so much!
Beautiful as always. I love Lotus spread too and think this is a genius idea as when you bake it, you lose the taste. A no-bake cheesecake is therefore perfect! Yumbles in my tumble! 😀
Awwh haha thank you, Jo! It was so deliciously Lotus-y ? x
Being from Belgium I am an unconditional fan of speculoos – they just make everything better! Yum!
They do!! It’s literally so tasty! X
I’ve been fantasizing about making a speculoo cake recently and I think this may hit the spot. Contemplating cancelling my plans this weekend so I can make it straightaway.
Hahaha I like your style! I recommend it ? thank you!
Yep..gotta stop drooling now.
Hahaha thank you ?
?????
Looks like another yummy recipe :)!
Thank you so much!! 🙂