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 weekend for dessert after a family bbq. It went down fabulously well. The filling was a little wobbly to what I’d hoped but it all tasted delicious. I will definitely make it again one day. I decorated it the same as your photo.
😍😍😍
such a great recipe! made it for the first time today for my brothers 19th birthday, and it was amazing! will have to make this again soon!
Hi! I was wondering if I can substitute the double cream with heavy cream / heavy whipping cream because it’s hard to find double cream here in Indonesia. Thanks!
You can, but I would recommend using gelatine as well because of the lower fat content!
hiya jane your recipes are absolutely amazing i had made this cheesecake at 2ish and opened it at 8 the middle filling is drooping and melting do you know why this has happened.
your amazing !
Sometimes cheesecakes can need longer to set as mentioned you ideally do it for longer so it may just have been that! You could put it in the freezer for a short while to firm up x
Hi Jane,
Do you know why my cheesecake might be leaking a clear liquid, it sets perfects but then this liquid appears over night. It’s not coming from the base itself and we also remove as much liquid from the cream cheese as possible. Any ideas?
Hey! So I have only had this happen before once, when I froze a cheesecake rather than setting in the fridge, so I assumed the liquid was water because of the freezing process (it was sweet in flavour though). I’ve never fully understood why it happened, or why it happens to other people either – I’ve read it can be butter from the base, or slightly over whipped cheesecake?
This was the first cheesecake I’ve ever made and it turned out perfectly! Thank you so much for sharing your recipe. It was such a big hit with the family and friends! I was very nervous about over whisking the cream but it turned out great. I just made sure I didn’t do it for longer than 30 seconds. Thank you again.
I only have 200g of biscoff left 😭 will this mess it up or can I roll with it?
Can’t wait to try it!
It will work but not be quite as biscoff-y!
Hi Jane, I was wondering if I could use Elmlea cream, for the double cream?
Yes it will work, but you may want to whisk is separately and fold through!
Hi Jane. I have made this cheesecake a few times. It tastes absolutely amazing, however it has never set properly. When I take it out of the tin it always has a muffin top!! 🙂 Please do you have any advice on what I am doing wrong? Many thanks.
Hey! Ahh so glad you like it! So the easiest method by far if you struggle is to use a setting agent like gelatine as that will guarantee a set! Or swap the method you use for the cream (so if you add it in liquid, whip it separately instead, or vice versa!) x
Hi Jane! Attempting this recipe tomorrow, I have 2 questions if I may?
I usually make a toblerone cheesecake that asks for sugar and vanilla essence but I omit that as it can be too sweet.
Would you say this recipe definitely needs the sugar and the vanilla or would it still taste as lovely without it?
We definitely aren’t no sugar in this household but just wondering if it can be omitted as sometimes you cant eat a full slice with so much sugar.
Question 2: can this recipe be done in the thermomix?
Hiya – you can omit it if you want it to be less sweet! I’ve never used a thermomix but as far as I am aware it usually blends stuff? You definitely don’t want that if it’s the case, you need to whip the mixture! (But the base can be blended in the thermomix)
Although the recipe tastes great, unfortunately the mixture did not set. I wish I had seen your notes later on after the recipe, to whip the cream individually then add to the mixture. Maybe that would set? I followed the recipe like ,any other cheesecakes I make but never had one sloppy that it created a mess on the plate.😕
You can whip the cream either way, it’s up to you – you can find a video of me making this on my YouTube channel and it’s lovely and thick. Usually not setting means it’s under or over whisked.