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.
Hi do you use a hand mixer? I’ve been using my stand mixer for this and it just doesn’t seem to get to a thick consistency like yours looks? Thanks x
I make them all with a hand or stand, I’ve made this one several times with both. The type of mixer doesn’t really have an effect on it – but if it’s not thick it either means it’s over whisked or under whisked. Adding gelatine would 100% solve the issue, or chilling the mixture and trying to re whip!
Thank you for your reply 🙂 thinking about it now it will most likely be over whisked as going from what you say around 30 seconds I definitely did it for longer to see if it would get thicker, so this is where I’ve gone wrong :/ thank you I’ll keep trying x
Ahh it definitely happens – next time whip the cream separately, and see if it works better for you!!
I’m having the exact same issue at the moment. Thank you for asking the question and thank you Jane for the recipe & answering to the question. It’s in the fridge for re-whipping as we speak. I cannot wait to taste it!!
Hi, i would love to try the recipe and i only have a 6 inch pan, do you have the measurements for a 6 inch pan?
Just use half of the recipe!
Hello! I tried this recipe last week, and I loved it! The cheesecake was amazing! I loved the fact I didn’t have to use gelatine too like you do with other cheesecakes, as I fond it a hard ingredient to use. Personally I added more biscuit in the base because I love the base in any cheesecake, but that’s just me! Delicious creamy cheesecake that everyone would love! Can store in freezer too, delicious as it comes like an ice cream cake
I used this quantity to make 12 miniature cheesecakes using a loose-bottomed muffin tin for a family afternoon tea. They went down an absolute storm, and I keep getting asked to make more. Love this recipe!
Hi I love this recipe and I’d be quite an experienced baker and often made different types of cheesecakes but the first time I did this it was so sloppy I want to try again any suggestions ?
I would just say swap up the way you did it – for example if you whipped the cream separately, try adding it to the mix instead or vice versa! Or, you can use a setting agent such as gelatine and it will definitely set!
I first made this cheesecake for an afternoon tea for my partners mum and it was a massive hit. This was before I got my electric mixer. It was still very easy to do even by hand. I’ve made it again for my partners birthday – at his request – and it was once again a hit. This time it was a doddle thanks to my new mixer. I thoroughly recommend this to anybody who loves a bit of cheesecake.
Made this a few times and it’s delicious. Today I have gone cheap and got all my ingredients from Aldi. I did use biscoff spread but their biscoffesque biscuits are amazing and half the price. During this time when money can be tight this is just a wee heads up for those on a tighter budget 🙂
Another delicious cheesecake and very easy to make.
Hello,
I was wondering what quantity of mixture I would need for a 10’ tin?
I would use another half of the recipe – so 1.5x the recipe! Although, because of the amount, I would either also use a setting agent like gelatine, or whip the cream separately because of the volume! x
I made this during lock down it was brilliant, however I couldn’t get the base out of the tin! Should I be lining the tin with grease proof or grease the tin? Or did I not leave it to set long enough. I only had 4 hours. Hope you can help!
Amazing that the cheesecake managed to set in four hours! If you froze it though to make it set quicker, that can sometimes make the base stick more. You can line it if you want, but I don’t – I just use a small knife and a cake lifter to get it off!
Hello I will be trying this recipes tomorrow just for me and my mum and I was wondering if I can half all the Ingredients as it might be too much just for the two of us thank you!
Yes for sure – half is about a 6″ cheesecake x
I made this cheesecake the other day and it looked and tasted amazing! Looking forward to making it again soon. I followed the recipe exact and it set fine. Thanks for your recipe and method, really easy to follow and really great end result! Delicious 😋 😍
Ahh yay! So glad you liked the recipe! X