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.
Finally got round to making this and it didn’t disappoint! Easy to make and delicious, definitely one to add to my favourites list!
I made biscoff cheesecake this weekend, it was my first time ever making any kind of cheesecake and it was DELICIOUS!!! I cannot wait to try out new flavours, eldest child wants double decker, middle child wants kit Kat, youngest child wants Oreo and husband wants snickers……I’m gonna need bigger trousers!!!
Hahaha amazing!! So many cheesecakes! X
If using a KitchenAid to mix what speed and how long should you mix for after adding the cream? I just can’t seem to get mine to thicken up
Have a watch of my YouTube video making this – with my kitchenaid hand mixer, it took about 45 seconds.
I’ve attempted to make this cheesecake today and my filling didn’t really thicken up either. Just hoping it doesn’t all fall to pieces tomorrow
Watch my recent YouTube video on making it – it may help you see where you went wrong! You can also make it easier to serve by putting it in the fridge for 1-2 hours to firm up if you think it’s too soft.
Can we swap the biscoff spread with something else ? Like peanut butter or something?
Yes! I do have other recipes on my blog for things like Nutella, peanut butter etc as well though!
I have made this and working out awesome… Haven’t tried it yet but will do…. Still got to decorate it… can i decorate it different to the way you have in your recipe…
I have now tried and decorated my cake… It was lovely, would make any day but it costs alot….
We can’t wait to have our seconds
Hi this looks absolutely amazing. Can it be frozen and eaten at a later date?
Yes, it can!
Hi, I’ve made this couple of times and it’s always amazing! Just wondering if I could add gelatin to it to have it less soft esp during summer? If so, how much should I add? Thanks
Hey! So glad you like it! You can do – but how much definitely depends on packet instructions as so many can vary. Have a look at your packet and roughly add in the volume of ingredients for the amount you should use!
Can I use low fat sweetener for sugar
I personally never bake with it, so I wouldn’t know.
How many digestive and Lotus Biscuits will I need I don’t have a scale can’t estimate how many biscuits will I need.
Made this yesterday to take to a friends this afternoon. Your instructions were easy to follow and after licking the different bowls clean I just know it’s going to be as delicious as it looks!!
Was hoping I could post a picture of my fabulous creation but can’t see an option to do so,
I’m so glad it was a success! I don’t accept images on my website due to how my website works, but social media is the best way to see it for me! x
Hi, ive made this but the biscuits go soft after about 24hrs, should it be decorated last minute ideally? I run my own little business so I sell these and make them in advance hence my dilemma.
These recipes are designed to be made for occasions so sort of eaten whenever – and soft biscuits don’t really bother me haha! If you don’t want softer biscuits, you’ll have to decorate it last minute!
Looks great in picture. Have made loads of cheesecakes and thought it was strange to add the cream before whipping it, should have trusted myself as it’s just a runny mess, too hard to tell if it’s whisked too much because of the colour. Will try it again as mix tastes nice but will whip the cream first. Just not enough time to do it again before the party!
It’s not odd to add the cream before whipping it at all, I do that with all my cheesecakes. And it will thicken as you whisk it, nice and simple!
Hello. A quick question. A lot of times trying to have a no-bake cheesecake ends up runny. Does the cream cheese need to be right out of the fridge or room temperature? (a recent recipe I read called for room temperate but I think this is the problem with the cheesecake not setting). Thank you in advance 🙂
PS Your cheesecake looks delicious by the way!
I use fridge cold cream cheese all of the time, and never have an issue. If it’s really very runny and lumpy it’s over whisked, and if it’s still smooth and soft, it’s not whipped up enough. Simple as that! x
Love the look of this… wondering about making individual ones in silicon muffin moulds? Do you think this would work?
Hey! Um, it might.. but I doubt the cheesecake will ever set well enough to get them out without potentially making a mess.