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 only have 250ml of double cream, could I use 50ml of normal fresh cream to make up the 300ml? Thank you!
Hiya I would just use the 250 xx
Can this be frozen
Yess!!x
amazing cheesecake , thank you! One question – as I was worried it wont set properly, added some gelatine and now have small tiny bits of it.. I came across this issue with some other cheesecakes and cant figure out what im doing wrong… I measure it, pour cold water , stir, wait for it to get soften then put it on the hot water to dissolve, then wait for it to cool down to get appr same temperature as my other ingredients and slowly pour it in the mixture while mixing… thanks so much !!!
What gelatine are you using? Usually if its a powder I dissolve it in boiling water, and if its gelatine leaves I soak them in cold water and add to a hot mixture rather than boiling water x
Thankyou so much for this beautiful step by step recipe, I have started baking through all your recipes and just love them but this one so far is my dad’s favourite. Thankyou
Aww this is so lovely, thank you so much xx
Excellent recipe.
i did not change a thing. So tasty and will definitely recommend.
It is so much nicer the day after – a deeper butterscotch taste.
Hey!! Ahh thank you so much I am so pleased that you loved it!xx
So delicious and easy to make! Mine came out a little softer (by no fault of the recipe) but it was still so yummy! I had to keep myself from eating half the filling 😅
Hi Jane,
I’ve been eyeing this recipe for a while now and am planning to make it this week. I’m going to make a 20” cake though (huge I know!) but it’s to distribute out to family and friends.
Would you be so kind enough to advise on the measurements of the ingredients please?
If I divide your ingredients by 8 and multiply by 20, will that be about right?
I look forward to hearing from you.
Thanks
Syma
P.S. I love your page!
Hello, are you sure you mean 20″ as i have never seen a cake tin that big?!xx
Hi Jane, I love all your recipes especially your cheesecakes as this is my favourite and have never had a problem following your recipes and have always turnt out great, however I have just attempted the biscoff one and it was a bit jiggly in the middle 😩 will it set overnight in fridge or is it past saving. Please help!!
Many thanks
Laura
Hiya, ahhh thank you very much! Yes it just needs to set for longer that’s all!xx
Thank you for this everyone loved it but I felt the texture was wrong. I didn’t achieve a solid cheesecake filling. It was very airy and soft any idea where I went wrong. Still amazing and nothing left after 8 hours in the house!
Hi Jane,
I made this last weekend and it was hands down one of the best desserts I’ve ever made! I have to admit that I’m a bit obsessed with Biscoff though, so I wasn’t really surprised.
I found you a little while ago when the lovely Grace Booth (Grackle) mentionend you in one of her videos when she made your Bakewell Blondies. I made these blondies a couple of weeks ago, too, and they were a big hit with my family. I will definitely be making more of your delicious recipes!
Thank you from Germany 🙂
Hello! Ahh i am so pleased you loved it. This is such a nice message, thank you for your support! xx
Hi Jane! Tried your Biscoff Brownies the other day, and they were a big big HIT! Thanks!
I’m trying this cheesecake next. One quick question – is the double cream supposed to be cold or room temperature when being added into the cheese and biscoff mix?
I’m assuming everything else is room temperature. Is that correct?
Hey, Ahh yay I am so glad you enjoyed them. It needs to be cold!xx
I tried this recipe! It was so delicious. Not too sweet just perfect. My family loved it. Making it again this week. The only issue I had was, it did not set as firmly as I would’ve liked it to or how it looks in the above pictures. Slicing it was a little difficult. I set it in the fridge for 2 nights. Next time I will use a setting agent. Can you tell me how much powder I need for this recipe?
Thanks ☺️
FYI I whisked the double cream separately and combined it with the cream cheese mixture and it was still quite soft. I purchased veg-gel (vegan gelatin) to use for this recipe. According to the veg-gel instructions you use one sachet (6.5 grams) for every 1 litre of water. Can you tell me how much gelatin powder I will need for this recipe please?
Hello! 1 sachet with 4 tablespoons of boiling water x
Hey! Yes you can use gelatine as a setting agent. Use one sachet dissolved in four table spoons of boiling water xx
Hi Jane.
I am wanting to make this at the weekend but ‘mini’ versions?
Would the measurements of your mini easter cheesecakes work out ok?
Thanks 😊
Hello! Yes this should work well!x