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.
Technical issues meant I lost the message, please ignore one!! x
Hi
I love the look of this recipe and want to give it a go for my boyfriend’s birthday as he loves cheesecake and lotus biscuits. We’ve just booked a holiday in April/May and he’s ‘trying to get in shape’ for it so I wondered if there’s any changes I could make so it’s SLIGHTLY lower in fat? I realise this is still a cheesecake of course!
Thanks 🙂
Hiya! You can use lower fat ingredients and then use gelatine to set it for example? Like it will be very liquidy, but as long as you use enough gelatine it should be fine. Or you can use lower fat cream cheese, no icing sugar, and set it in a bowl for example so it doesn’t have to hold itself? And lower fat biscuits etc! x
Hi, can we use lower fat cream cheese and instead of double cream the oatly alternative to cream (Oatly Organic Creamy Oat Dairy Free Alternative to Cream) ? How does it work with the gelatine, what do we need to do for it to settle? Thanks 🙂
Hiya! It works on a liquid base so in my Gin & Tonic Cheesecake I used 5 Dr Oetker gelatine leaves to set it, but that still used full fat ingredients. You would have to soak them first and then add them to the cream when hot so it works and then mix together. I can’t guarantee a set though because I’ve never tried it with the Oatly cream, but instructions for quantities should be on the packets x
Hi
I used icing sugar and 3 tbsp cornflour and low fat marg instead of butter – set and was delicious!! x
as well as low fat cream cheese, felt slightly less naughty!! 🙂
Hi can I leave out the biscoff to make it a white cheesecake?
Do you just mean a plain cheesecake? If so yes.
yes a regular white cheese cake, so should the batter be liquidy or like yours
should I add gelatin for it to come out stable?
You shouldn’t have to, it should still whip up nice and thick on its own.
Hi, I’ve made you’re recipes before and I absolutely love them. I was just wondering if I can freeze the cheesecake as a whole as this would be splendid because I want to make them for Christmas but won’t be able to make withing a three day window of when they’re needed. Thank you for the advice.
Hiya! Awh thank you! You can freeze them as a whole, but you must set them in the fridge first. x
Thank you so much for the help. My family love all your recipes that I make and they’re so easy to make and have fantastic results 😀 x
Hi, thank you this recipe looks amazing as do all of your other recipes.. Making this for Chrismas day just wondering how long in advanced could I do it before hand, one or two days will still be ok?
Hiya! Yeah thats fine. It lasts 3 days after setting. x
Thank you, so glad I came across your website on pinterest! I shall be trying all your other recipes they look awesome, keep up the great work 🙂 have a lovely Christmas x
Hi, the springform tin I have is 9.5″, do you have any idea how much to adjust the ingredient quantities by to suit the bigger tin?
Use this website to adjust things – http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
That’s awesome, thank you!
Hi! Can I make this and freeze it? I want to get a head start on my holiday baking
Hiya! Yes you can, but it must set fully first.
Thank you, amazing!!’ My daughter requested this as her birthday cake for her birthday yesterday and wow it was delicious, defiantly as good, if not better, than the English cheesecake co biscoff cheesecake. (I did whip the double cream separately then just folded it into the biscoff/icing sugar and it thickened immediately)
Off to search for your other recipes now
I made this at the weekend to take round to friends it was delicious and such a nice change from usual cheesecake recipes. No problem with the setting it set perfectly, will be making again.
This cheesecake is amazing, I found this recipe on Pinterest and I just had to come and say that this recipe is so good looking 🙂 Thank you for sharing this delight with us.
Hi Jane,
I’m now trying this recipe for the first time and have a feeling I overwhisked as it is quite runny, although it was runny from the very start so might be something to do with the room temperature ingredients. I’ve just put it in the fridge to set and I’m really hoping it does because I’m experimenting and was planning on trying to turn it into a drip cake with ganache covering the entirety of the outside! Fingers crossed!
I first made the cake for a friend’s birthday this week. There was just not enough to go round. Everyone just loved it and wanted more.
I modified the recipe a tiny bit by adding agar agar (plant source) to the filling to help set the cake. I also mixed 250 ml of whipped cream to 440g of cream cheese, because it was all I had at hand. There was no issues, no compromise on the taste.
Hi jane love the recipe, i made it at Christmas and it went down a treat ? dicided to make it again, not sure if i did anything wrong this time but the cheesecake hasn’t set and not sure what to do
You might’ve not mixed it for long enough.. you can freeze it and it should be fine!