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.
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.