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 made this last night and it was beautiful. My usual go to cheesecake is your Terry’s chocolate orange but this is definitely on par, YUM!! Thank you, your recipes are always fantastic x
Ahh yay! So glad you liked it!! Xx
An amazing recipe turned out great, what would you suggest doing; take out of the tin before ready to serve and then decorate then serve after, or decorate once mixture has firmed up in the fridge and then do the decorating then place back in the fridge?
Hey! That depends entirely on what you’re doing – I tend to photograph mine before anyone eats them so I always happen to decorate and then put back in the fridge, but if they’re just being eaten it doesn’t really matter! The only thing is that the cheesecake shouldn’t be left out for a large period of time so it may be best to put it back in if you take a bit longer to decorate!! x
First time i have made a cheesecake and this was perfect 😋 .
Tried this recipe for the first time today and my family agree it’s the most delicious cheesecake we have ever had.
Hello,
I’ve hand whisked the filling as I don’t have an electric whisk and it’s still runny, is there anyway I can thicken it up? Or should I add it to the base and put it in the freezer?
Hand whisking can be much much harder I will admit! The only thing would be to use gelatine, but most people don’t have that lying around – I would suggest putting it in the freezer yes! Although, it will soften when thawing so you may have to eat it semi-frozen!
HI,
i have made this recipe twice now following your recipe perfectly, I have wasted two lots of ingredients now as when i make tie mixture for the cheesecake it straight away gets t runny and does not thicken. The ingredients are warm as stated and we have tried everything. i have followed the recipe and measured everything correctly. the mixture is separating and we have far to much left over. it seems we have to much of something ? if you could help me out that would be great.
Hiya – I don’t use warm ingredients, and I’m not sure if that’s written anywhere? I suggest watching my youtube video as I show exactly what I do – https://youtu.be/4u8jg8x6LLY – If you have too much for your tin, your tin is probably smaller than mine as mine definitely fit’s all of the mix as the video also shows!
This cheesecake is gorgeous! I’ve made it a couple of times now but just wondered, can you decorate it before it’s set or does it need to be fully set beforehand? Thank you! 🙂
I let mine set, then remove from the tin, then decorate!
I’ve tried so many of your ingredients and cant seem to get enough of it. I have two words for you…….
A GODDESS LEGEND!!!!
What size tin do you use please? Also, how do you get it out of the tin in one piece. I have springform tins but my biscuit base always seems to stick to the tin and I can’t get the cheesecake out whole.
I always mention the tin sizes in the method – this one is an 8″ deep springform tin! And if you struggle to get them off you can line the base, or try flipping the base over, or even try adding in a different 8″ base from a different tin that’s flat!
Hi. Hope you’re well. I’ve made this recipe but used 250g Philadelphia cream cheese and 250g mascarpone. I also used pre-whipped cream (in a spray can) that was sweetened. The batter was kinda lumpy so I mixed it a bit longer than intended. When I removed it from the springform the next day, it was really thin. Like the batter wasn’t very high. It was probably as high as the base. I’m not sure what I did wrong because my pan was smaller than yours so mine should’ve been higher. I’m not sure if it was because I used cold cream cheese then overmixed it to get the lumps out. Or if it was the fact that I used half mascarpone and half cream cheese .. I’m not sure ..please advise.
Hiya – the fault is with using the pre-whipped cream in a spray can. This will NEVER work in a recipe as it’s UHT cream, and deflates very very quickly. It will mean that when mixing, you deflated the cream, and that could have also been the reason it was lumpy and also very thin. As per the recipe, you need to use double cream.
I was so annoyed 😂, i shall see how it is in the morning if no good then I’ll have to re attempt! How frustrating and a waste of beloved biscoff 😂x
Either way it will tasty yummy so don’t worry too much!! x
Hi Jane,
So i have made lots of your cheesecakes, but silly me whipped the double cream before adding in the biscoff spread! Argh!!!! So fristrated as the mixture was the best I’d ever got it, so firm. Then i added in the spread and it went sloppy :'(. Will it set ok ot shall i re attempt? Thanks in advance! Xx
Oh no! Yes you want to do it in the correct order unfortunately, biscoff at the beginning!! It should be fine but maybe freeze it if it was quite runny (but thawing it will make it slightly softer!) x
Thank you Jane for sharing the recipe. The biscoff cheesecake taste insane! If you’re wanting to try this cheesecake please do , because you won’t regret it.