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 Please could you advise what ingredient measurements I would need for a 28cm tin?
Made this gorgeous cheesecake today and it turned out perfectly.
Hi, I tried to make this in my stand mixer but it hasn’t set in the middle at all. I used a beater attachment but it would t thicken up. I need to get the perfect cheesecake for an event coming up and I just can’t get it to set. Can you help please?! Thank you
Hiya! Try whisking the cream separately, making sure you use a whisk not a beater! Hope this helps x
Any idea why cheesecake sometimes ‘leaks’ a watery substance once out of the tin? It’s happened to me twice now. I use full fat cream cheese.
Hi Jane, thank you for your wonderful recipes and helpful blogs. I have just made the Biscoff cheesecake and whilst it seems to have set ok, it separated when I added the whipped cream for the last stage. I carried on whipping it in with the machine and having read your blog, there is a mention of folding the whipped cream in – is this where I went wrong perhaps? I’m sure it will still taste nice but as you can imagine, the texture isn’t so pleasing to the eye! xx
Hi I’ve just realised I’ve only got 400G of cream cheese in what do I do to re think the measurements. Thanks. X
Hello
A friend wants me to this cheesecake for Christmas can this be made ahead and frozen? If so how to defrost please, I love doing all your recipes
I love this cheesecake!!! The only problem I have is that the base is sooo hard. You have to put so much muscle behind yourself when cutting a piece. Is there anything I can do to make it softer?
You can use less butter! x
What size is the tin please?
Mentioned in the first step of the method..! x
Hi,
I love this recipe and loads of others that you have shared. I have a question, can you recommend anything that will stop my biscuit base sticking to my tin? Ive tried to grease it with butter but im not sure if this is affecting how the base turns out. Any tips would be greatly appreciated!
Thank you
Love these recipes it’s gotten me into baking a whole lot More.
I line my tins with baking paper, just make sure to make it bigger than the tin, then it can be transferred to whatever surface, plate or container you desire 🙂
I use grease proof circles, the same size as the tin, no more sticking!
Hi! I was wondering, how long would this last in the freezer? x
Hi Jane, I need to increase the recipe by a 1/3 as I am using a 9 inch pan. Should it set the same or do you recommend using gelatin. If so how many gelatin sheets. Thank you
I am usually very busy with my life but I want to make it. Is this a make-ahead recipe?
It only lasts 3+ days – you can try making it without decoration and freezing however! x
Hi Jane love your recipes I have ordered your book can’t wait for it to be delivered. I have been asked to make a 10 inch biscotti cheesecake for a family birthday what would the ingredients be.
A 10″ recipe is usually 1.6x the recipe, so 2/3 more. For this size though I would recommend using a setting agent such as gelatine (I’d use two powder sachets) x