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.
Hi Jane. This looks absolutely amazing? I wanted to check, can you make this recipe and make them into cheesecake cupcakes instead in the tin with cupcake liners?
You can but sometimes it can be a little difficult to get them out of the liners to serve as the cheesecake only sets so much x
Hi Jane,
I’m thinking of making a dairy free cheesecake for Christmas. Can any of your no bake cheesecakes be done with dairy free cream cheese??
They can, although sometimes that can set softer so if you can use a setting agent I would recommend it!
Hi Jane,
I’d love to do individual pots of this mix much like your salted caramel mini pots cheesecake. Is there Anything I would need to change?
Many thanks
Jane xx
Hello! Nope this should work well x
I’ve just made this and realised I used not enough cream (I was distracted and used the 260ml suggested for topping) it looks great so far as it sets in the fridge and is firm … have I ruined it!!
Made this cheese cake for a summer bbq celebrating my mother’s 80 birthday. It was delicious and so simple to make. Thank you Jane I love your recipes.
Made this yesterday… so simple to make, yet so rewarding… delicious too. Fab recipe! Thank you 🙂 x
I made a vegan version of this and everyone loved it, perfect recipe.
Did you use dairy free cream cheese?? Did it gone out ok??
Really easy to follow recipe. It was delicious
This came out great first time, and set well even though I had to use creme fraiche because they don’t have proper thick double cream in France where I live. (I admit to adding a teaspoon of corn starch to help it set faster, but that’s only because I can never stand to wait the full setting time for a cheesecake and inevitably snap about 4 hours in and just start guzzling it. ) Anyway if you’re a reader living in France don’t be put off making this! The flavour is great and definitely not too sour from the cream.
Hi Jane
Am I able to freeze the cheesecake so it’s done ahead of time for Christmas and then finish it off on the day?
Thanks!!
Yes you can!
Hi Jane,
My son has requested this cheesecake for his birthday. Only problem is he wants a piñata cheesecake, with smarties in the middle! My initial thoughts about how I can do this so the smarties spill out of the middle of the cheesecake is to make the cheesecake with a cylinder in the middle of the tin and then make some kind of small sponge cake to put in the middle and hollow this out for the smarties. My friend suggested melted chocolate around the middle. What do you reckon? Thanks 🙂
Ooh okay so I do think this is possible, but I would say to use gelatine to help set the cheesecake if I am honest! I think as long as the cheesecake sets, if you just put something in the middle you can remove it would be fine xx
Thank you so much for this recipe, it worked so well and my family loved it! X
Hi Jane, can I add my cheesecake to the freezer 30 minutes before serving to firm it up a bit xxx
Yes!! x
Hi Jane,
This was the first cheesecake I attempted and it was beautiful! I was wondering if you line your tin with anything to be able to remove the cheesecake from the base of the tin? Greaseproof paper for example. I’ve been asked to make this for someone as they loved the last cheesecake of yours I made (thank you) and I’m not sure how would be best to remove it from the base of the tin. When I slice it, I can prize it off and it comes away easily but I can never get the whole cheesecake off in one go (I hope this makes sense!)
Thank you x
I never line my tins for cheesecakes like this as I find it much more annoying than anything, but if you want to you can! It’s all about what’s easier for you. x