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. I made this so many times and it was always a great hit. It was my ‘party piece’. However haven’t made it since going vegan as I can’t stand shop bought vegan cream cheese and was never sure if it had the correct fat content. If I made my own cream cheese with cashew nuts, would the fat content be ok do you think or should I use some vegan gelatine. Also vegan cream doesn’t whip as well or hold like dairy cream. I don’t want it ‘too set’ either as can happen with gelatine so would be grateful for your advice. Sorry to be a pain but like you I adore Biscoff and it’s such a great recipe.
Honestly I have no idea – but a vegan setting agent will always help just in case! I would just follow packet instructions as its best for it to be slightly too set compared to not set at all x
How many calories is in this cheesecake? We made it following your recipe and it was amazing! Our new favourite!
Not vegan. This keeps popping up on my vegan search. Change your title or recipe
No the recipe isn’t vegan, and it doesn’t have vegan in the title? So nothing needs changing?
This has become our families favourite!! The first time i made it, it wasn’t quite as firm as i’d have liked.
The 2nd time round i whisked the cream separately by hand until really stiff then folded into the cheese…..perfect!
I also prefer half and half base too 🙂
Hi Jane, I made this for a birthday and everyone loved it! I used half digestives in the biscuit base which made it a little less biscoff intense but still v yummy! If I wanted to make a smaller version of this should I just half all the quantities?
Yes – half fits a 6″ tin well!
Hey,
Jump wondering if you can change the full fat soft cheese for mascarpone instead?
Thanks!
Yes you can as long as its full-fat too!!
Hello Jane I just wanted to ask how do you remove your cheesecake do that its so clean around the edges. The filling of mine smears over the base anytime I make and cheesecake . Thanks!
I just smooth the edges with a knife! Also make sure to pack it into the sides of the tin when filling it.
Hi Jane this recipe sounds absolutely lovely, my family are all huge Biscoff fans and I’m hoping to make it tomorrow.
Just one question, though, did you use the spreadable Philadelphia that comes in tubs, or the block?
I’ve heard and read on numerous recipe blogs that the cream cheese that comes in tubs isn’t suitable for making cheesecake, but I’m not really sure if it would make much of a difference, and I couldn’t find the block in my local stores (Waitrose, M&S, Asda) . Thank you x
We don’t have block cream cheese in the UK, we only have tubs!
I’ve made this lovely cheesecake a number of times and always use the cream cheese from Lidl’s-it works perfectly
Super quick & easy to make, absolutely delicious. I made it for me and my bf on xmas day. Tried to do a biscoff spread drizzle for the topping but I microwaved the jar for too long and it burnt!! So I just stuck some biscoff on the top. Will defo be making this again
Hi
Can I use the biscoff cream biscuits in this recipe, not removing the cream just like you do with the Oreo version and if so should I refuse the butter for the base?
Thanks and hoping I could 😁
Yes you can! And yes I would reduce the butter by about 25g or so x
Hi I tried making this but my base became very hard it was almost too tough to cut where did I go wrong ?
Thanks
Oh dear – it sounds like you did it well, but a little too well! You can reduce the butter if you want to help make it softer x
Jane one more thing if I use a 9inch pan do I alter the ingridients ?
I would personally by about another 1/3, but if you would rather not it just makes the cheesecake thinner which isn’t the end of the world x
Hi Jane one more thing if I’m using a 9inch pan do I need to alter the ingiredients ?
Question, so double cream isn’t available where I am, so I have to use heavy whipping cream, I know you mentioned using gelatin to help it set. I was wondering how much you would recommend and how to go about adding it to the mixture. (mixing it with water, ect) And since I’m using heavy whipping cream should I whip it just a tiny bit before adding it in with the other ingredients? Thank you can’t wait to make this tomorrow for Christmas!
I usually use one satchet of gelatine powder (which is about 12g here) – you can dissolve it in as little boiling water as possible, and then add it to the mixture whilst it’s mixing! And yes, I would whip the cream separately and fold it through x