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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I used a longlife double cream and my mixture is no where as thick as yours I also used smooth spread.
Could this be the reason?
Yes unfortunately longlife cream has additives and isn’t the best! x
Love this recipe. It was a big hit for Christmas. Just wondering if you could give the ingredient measurements for a 9″ spring form dish please?
I’m not a fan of cream cheese or Greek yogurt, can I use sour cream or double cream as an alternative?
No, you’d have to use the cream cheese for the cheesecake.
Hi, my daughter in-law made this cheesecake for my granddaughter’s birthday, wow it went so fast, and everyone loved it. Thought I’d have a go, oh my so easy. I hope you don’t mind but I changed the topping to caramel and chocolate, melted caramel spread and put a few chocolate bits in it. Wow won’t be counting the calories on this one. Thank you so much for your recipes.
I made this and now everyone wants one as it was sooo nice.
I want to a make 6/7 inch cheesecakes how much would I need, should I scale it down to 2/3rds of the mix?
A 6″ cheesecake is about half of the mix! x
I tried to add my own spin on the basics, which involved a caramel topping and chocolate. Kinda like some freakish millionaires biscoff cheesecake. While utterly eyewateringly indulgent, some tips. Make your own caramel and take it well beyond soft ball, a can of carnation will just leak out. Use a nice soft chocolate top, perhaps a ganache or a (dear lord) fondant. My lindt + olive oil was shiny, attractive, but needed a super hot knife to slice. Edible gold sprinkles, yes!
Hi Jane, thank you for sharing the recipe. How do I get it out of the tin next time without it sticking to the base? I did lightly grease it as a precaution but wondered if I needed greaseproof paper underneath it to stop it getting stuck?
That’s what I do – a layer of greaseproof paper under the base. Makes it easier to transfer to a serving dish too
I have had great success by flipping the base over and lining it with parchment paper before assembling my pan!! Works very well!!
Can I use whipping cream instead of double?
Hello i don’t have enough Philadelphia, can i mix with “petits suisses ” (adding butter or double cream if needed, to increase fat ) ?
I love this recipie. It has always worked (even when adding a whole jar of biscoff – cant have enough!) However does it survive being frozen and then thawed out? As I need to transport it and not sure if it will survive as is?
I’ve made these many, many times as individual mini cheesecakes using muffin trays with loose base….. I’ve frozen them and they’re absolutely fine, they last for days once defrosted
This recipe never fails, I love it and all who eat it love it. I always find that whipping the cream separately from the cream cheese and sugar mixture works better, you end up with a much firmer consistency. Thank you Jane, every recipe I have tried of yours are delicious 😋
Easiest cheesecake I have ever made, and I’ve made a few!!! Thankyou
Can I have the recipe in cups and tsp form?
Have made this a number of times now and always turned out well and proved to be very popular:) just a quick question is this suitable for someone who is gluten free and coeliac?
Hiya – to bake for a coeliac you must ask them first if they are happy for the risk of cross contamination as it’s super dangerous for some people to consume anything so often the answer is a no. Biscoff itself is not gluten free, so you need to check ALL ingredients and use suitable substitutes to find ones which are. x
Made your Biscoff cheesecake for the 1st time and although it didn’t set as much as yours, it was still very delicious and my family think I’m brilliant!! Thanks Jane, and Happy Easter! 😊
I’ve just made this for the first time and don’t think it will set as sturdy either as the normal cheesecake even though the mixture is holding its own . I feel that when you mix the cream cheese and icing and biscoff …it’s already thick do when adding the cream I didn’t want to over whip . Hand says go slower speed which I did but still couldn’t really tell if it was shipped properly and I wonder if this is why they’re not as dense or why other people’s haven’t set properly
I wonder if she could add in an approximate time once adding in the cream to mix … 🤷🏼♀️ Fingers crossed it will set enough … 🤞🤞🤞
I whip the cream separately then fold it in the biscoff and cream cheese. Always perfect
Hiii when adjusting for 12 people can the same tin size be Used as the above recipe says? Thankyou
Followed recipie to the tee and it didn’t set:(
So sorry to hear this, did you use all full fat ingredients? x
Made this for the 1st time, looks &
tastes amazing but Im not happy with the texture, how do I get it to be
firmer
This could be because of under whisking or over whisking, or low fat ingredients. It’s safer to use a setting agent such as gelatine to guarantee a set if you are worried x
This was so fun to make and my family loved it