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.
I used a stand mixer with a whisk attachment and when I added the cream the mixture curdled, is this to do with the speed? Should I add the cream at a really slow speed until it has fully incorporated?
Thanks
Yeah if it was going too fast it could have done – I do it at a medium speed. Sorry you had troubles!
Hi, what type of piping nozzle did you use?
2d closed star – there’s a link in the post in step 4 of the method to the one I have.
Thank you so much. I am a pretty nervous cook. Threw my first dinner party and this was mu dessert. Everyone loved it..one of my friends even described it as sexy. So thanks again. I have finals in a week but I’m up at midnight pinning all of your recipes.
Hi this sounds wonderful but can you please tell me what – 150g Digestives – is? Is it flour? I’m in the US and not quite sure of the term.
Thank you, Teri
Digestives are your Graham Crackers. Best thing to do if unsure is google your alternative! x
I love your Biscoff recipes so much! Is there any possibility of you writing a recipe for the cookie butter ice cream and maybe a Biscoff banana bread? ???
I do have a cookie butter ice cream already, its on my blog ☺️ but I can’t do the bread as I’m allergic to banana unfortunately! x
Sorry about that, I should have looked more thoroughly, it sounds delicious! Oh no, poor you!
Just made this as a birthday cake alternative for my boyfriend! Will be surprising him with it tomorrow.
Thank you so much for this amazing recipe – can’t wait to see his reaction 🙂
Awh that’s amazing! I really hope you all love it! x
Hi Jane, just finished making this amazing looking cheesecake! I did everything by the book (so to speak), but ended up really runny, I used my kitchen aid using the whisk attachment? Or should I of used the paddle to start with, then change it to whisk when adding the cream? It is now in the fridge anyway, so fingers crossed it sets, going to give it a good 12 hours before trying to remove it from the tin! It is possible I over mixed it when I added the cream, so we will see how it turns out, which is agony as I have no patience xx xx
You don’t need to change the attachment, but chances are you over did it if it ended up runny. If its a little soft when you want to serve it you could shove it in the freezer for a little bit to firm it up! x
YUM!!!! Fantastic recipe, really easy to follow and make. I’ve tried to make cheesecakes in the past, but have never managed to get them to set as well as this one did. Went down a hit for my works bake day.
Thank you Jane, keep up the good work 😀
Oh thats amazing, I am SO glad you loved it so much! Thank you! xx
Does this taste cheesy like a cheesecake? I don’t like cheesecake but I once tasted a lotus cake that was supposedly cheesecake but tasted more like a creamy pie cake not so much cheese cake does this taste like that? Or is it very cheese cake-y
None of my cheesecakes taste cheese-y.
Hi,
I would like to make this cake for my husband’s birthday. Is the butter salted or unsalted for the base? Also, if the cheese filling ends up to be runny, is it okay to add gelatin or freeze it for a few mins before refrigerating it. Let me know.
Thanks.
I personally use unsalted, but it’s up to you. You can add gelatin if you wish, but I personally don’t like it! However do NOT freeze it straight away, you’d have to set it in the fridge first for at least 5-6 hours and then freeze it otherwise it won’t work.
Hi is it alright if I put your recipient in my blog but given e full credit to you ? If not I will just mention I got the idea from you and link the recipient onto your page
Please could you mention and link to my blog for the recipe, I’d much prefer that 🙂
No problem sure ??
Do I need to line the tin in any way?
I don’t but you can if you wish
Thx
Btw just tasted mixture and it’s amazing
Hi! What does the 2x280g mean actually? Kinda confused on that part, haha. Does it mean I need 560g of the cream cheese?
Its two of the 280g packets of philadelphia cream cheese so yes, 560g.
Ooh!! Thank you so much! Can’t wait to make this for my dad’s birthday! Thank you!
Hi! in the recipe you’ve written 500g cream cheese, but in this comment 560g? Which is it?
I’ve literally just updated the post, either is fine.