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.
Best cheesecake I have ever tasted!! Easy recipe to follow, I added gelatine though and perfection!!
I was looking forward to making this cheesecake this week, To realise I didn’t have the right tin that I thought I had. Now I can’t get any double cream with my shopping. Is it possible to swap the cream for whipping cream or would it not be the right consistency?
Can’t wait to try this! I know how you feel, I’ve had a biscoff Ice cream stick , and now I want more!
Hey! Oh no!! Whipping cream has a lower fat content so you’ll need to whip it separately to make sure it’s stiff before folding in – and it still might set a little softer! (or you can use gelatine!) X
Hi, I also used normal whipping cream since you can’t buy anything else here. I added one tablespoon of gelatin in the cream cheese mixture and it sets perfectly. Added 3 tablespoons water with 1 tablespoon gelatine.
Hope this helps
I absolutely love this recipe! Can I ask why the cream cheese has to be full fat? I’ve only managed to find 50% fat soft cheese this time and I’m not sure if it’ll work?x
The fat content is what makes it set, lower fat doesn’t tend to set at all!
Hi, this looks amazing! I’ll be trying it this week for my anniversary and I’m hoping you can answer a couple of questions. How long would you say is ok to whisk by hand? And do you think lactofree cream would be ok instead of double cream? It’s still dairy but no lactose. Thank you
Normally when whisking by hand (with no electric mixer) it should be fine, but I would whip the cream separately and fold it through! Lactose free cream can sometimes cause problems however so it may be better to use a setting agent such as gelatine! X
Thank you so much for replying! Could you possibly recommend how long I should mix for if it’s by hand? X
You’ll want to whisk the cream cheese/biscoff mix till smooth like described, and if you using the gelatine then whisk the other ingredients in till smooth as it will take care of the setting! x
I love this recipe, the filling tastes lovely, however, I make a lot of cheesecakes, I follow each one step by step and never over whisk or under whisk as I know how long it takes to firm, this stayed quite runny, my dad had to add a cheesecake mix to it to thicken it up and even then it wasn’t that thick, I’m hoping it sets as it’s for Father’s Day and I’m really sad it was the consistency it’s meant to be, hopefully it works out ok ):
Wasnt*
Hiya – so if it’s just runny then it will have been over whisked. This one really doesn’t take long to mix (about 45 seconds total for me usually)! I’m not sure what a cheesecake mix is if I am honest, but gelatine can always be used if a mix is too runny! x
Mine is setting in the fridge and it looks amazing I can’t wait to try it and I don’t even like cheesecake but oh my I don’t think I can resist the mix tastes good an all
I suggested this recipe to my daughter, in lockdown with her student mates. With her limited baking resources she made it in a loaf pan 😂 with no frills but they all agreed it was the BEST cheesecake they had ever had 🤗🎉🎂
Beautiful recipe and easy to follow.
My cheesecake looks amazing! Thank you for sharing such a good recipe. I think some of the reviews here about it being funny are due to over mixing when mixing the cream cheese and biscoff – 5 second was perfect for me! Then add the cream on a slow whisk and another 20-30 seconds later and it was perfect! Set well in the fridge – I left it over night and decorations it in the morning. After a quick photo shoot the cheesecake was very quickly cut up and devoured! Yummy!!
So so glad you enjoyed it! xx
Hi, this recipe looks delicious! I was wondering if the Biscoff spread could be substituted for Carnation caramel from the tin. If so, would the same amount be used?
I would look at my Rolo or Salted Caramel cheesecake as that advises on quantities!
First time I found the biscoff Flavour was overwhelmed by the cream cheese. Second time I added another 100g of spread and 2 tablespoons of maple syrup and it was amazing!
Can’t wait to make this. Can I use Lactofree Soft White Cheese instead of normal soft cheese? Xx
For this one, I would recommend using gelatine if you do – lacto free cheese can be a lot softer!
Hi.. I’m about to make this cake today,
I can’t get hold of icing sugar anywhere. Could I use sugar as an alternative?
You can use caster sugar – but I wouldn’t recommend anything else as they can leave a grainy texture!
I’m wanting to try the no bake bischoff Cheesecake but I only have a 9” tin – should I increase
Ingredient quantity or just settle for a thin cheesecake?
That’s up to you – it won’t be toooo much thinner with the 9″ so would be absolutely fine, but to fill it you need to add on about 1/3!