Biscoff Cheesecake

Calling all fans of Biscoff! This delicious no bake cheesecake is packed with delicious flavour and texture of both the spread and the biscuits! With a hidden texture in the middle of the cheesecake using extra crushed biscuits and drizzled spread, this six ingredient Biscoff cheesecake really is totally irresistible!

This Biscoff cheesecake is a creamy and dreamy no bake dessert, perfect for entertaining and packed with delicious cookie butter flavour from bottom to top. Recipe by movers and bakers

Why you’ll love this Biscoff cheesecake recipe

  • Simple ingredients. This no bake Biscoff cheesecake uses readily available ingredients in most stores, so can easily be whipped up whenever the craving hits!
  • Easy to put together. Since there is no cooking or baking, this Biscoff cheesecake recipes comes together in just a few steps. As a bonus, because it is so simple to make, it makes a lovely make ahead dessert to get little ones helping in the kitchen too!
  • Makes a change! For me, as much as I love cheesecakes, it can get a little samey with the biscuit base and cheesecake on top. My version has a hidden layer of extra crushed biscuits and spread within the cheesecake layer, giving it extra flavour and texture. Yum!
  • Convenient. No bake cheesecakes are convenient to make as they require zero cooking or oven time. Plus, if you are entertaining, no bake cheesecakes are an amazing dessert choice as they are made way ahead of serving time!

Biscoff cheesecake ingredients

  • Biscoff biscuits: used to make the base of the cheesecake of course, but also used in the middle for texture and on top for decoration.
  • Butter: I use melted unsalted butter in the base of the no-bake Biscoff cheesecake. It gives a wonderful rich flavour and helps bind the biscuits together when making the base.
  • Cream cheese: make sure to use a full fat cream cheese when making the filling for any no bake cheesecake recipe, as this is part of what helps the filling set firmly. Plus it gives the cheesecake Biscoff a wonderfully rich and decadent texture!
  • Biscoff spread: I used the smooth spread when making the cheesecake filling as well as for drizzling in the middle and on top of the finished Lotus cheesecake.
  • Icing sugar: just a little, for sweetness in the cheesecake filling.
  • Double/heavy cream: whipped up, this gives body, richness and stability to the Lotus Biscoff cheesecake recipe.

Equipment needed to make a no bake cheesecake

  • Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
  • Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
  • Food processor*: a super quick way to make the biscuit base for this cheesecake. If you do not have a food processor, place the biscuits into a sealable freezer bag and bash with a rolling pin instead.
  • Springform tin*: to make this Biscoff cheesecake recipe in. There is absolutely no need to line the base or grease before making the cheesecake, it should come off easily enough. However, I like to add a smaller circle of parchment as it does make it so much easier to lift off.
  • Mixing bowl*: to mix all the ingredients together to make the Lotus Biscoff cheesecake.
  • Handheld electric mixer*: a useful tool to make life easier in the kitchen! You can, of course, make this Lotus Biscoff cheesecake recipe entirely by hand. But it will be a bit of a workout for your arm!
  • Spatula*: used to scrape down the bowl. This helps to ensure everything mixes together thoroughly when making this easy cheesecake.
  • Offset spatula*: This tool makes the job of levelling the top of the Biscoff no bake cheesecake so much easier than a regular spatula or knife.

How to make the best Biscoff cheesecake

This Lotus Biscoff cheese cake recipe is so simple to put together! Simply mix together the base ingredients and press into the tin, then beat the cheesecake filling and spread over the top, layering the extra biscuits and spread through the middle. Once chilled, top with the Biscoff spread drip and even more broken biscuits. Yum!

Ingredients required: Biscoff biscuits, unsalted butter, full fat cream cheese, icing (powdered) sugar, Biscoff biscuits and double (heavy) cream. Recipe by movers and bakers

For the biscuit base

Step 1: Place the biscuits into a food processor and blitz until they are completely crumbled. If you do not have a food processor, pop the biscuits into a sealable bag and bash them with a rolling pin until well crushed. Both work fine, one is definitely more therapeutic (!), but I prefer using a food processor purely for speed.

Step 2: Add in the melted butter and mix through, scraping down the bowl to make sure everything is really well combined. Tip the biscuit mixture into an 8″ springform tin and press it down evenly to make a flat base. Pop the tin in the fridge to allow the base to chill until needed.

Push the base firmly into the bottom of the tin then chill whilst making the filling. Recipe by movers and bakers

How to make the cheesecake filling

Step 1: In a large mixing bowl, beat together the cream cheese, Biscoff and icing sugar until smooth and creamy.

Step 2: Pour in the double cream and beat it all together until the double cream is well combined with the cheese and the mixture thickens. Set aside for a moment.

Making the filling is so simple! Recipe by movers and bakers

Step 3: Roughly break/crush the biscuits. Warm up the spread slightly so it is more a drizzling consistency.

Step 4: Spread half the cheesecake filling over the chilled base and use an offset spatula to level the top. Drizzle the spread over the cheesecake filling, keeping it away from the edges. Sprinkle the broken biscuits over the spread, then top with the remaining cheesecake filling mixture and level the top. Chill for at least 3-4 hours, preferably overnight.

Finishing the cheesecake

Step 1: Once the cheesecake has chilled and set, remove it from the springform tin and place on a serving plate.

Step 2: Warm the spread gently until it is more running consistency. Pour the spread over the top of the cheesecake, smoothing the top and allowing it to drizzle over the edges.

Step 3: Sprinkle the crumbed up biscuits in a circle over the top of the spread. Place the cheesecake back in the fridge until ready to serve, ideally for at least an hour for the spread to firm up. Enjoy!

Do no bake cheesecakes use eggs?

There are no eggs in this easy Lotus Biscoff cheese cake. A cheesecake recipe with eggs in the ingredients will need to be baked. This is to allow the eggs to cook and set the cheesecake.

Making this Biscoff cheesecake without a springform pan

A springform tin is a really useful tool as it makes it so much easier to release the Biscoff cheesecake no bake from the tin. If you do not have a springform tin, you could use a loose bottomed cake tin too. Anything that will allow you to lift the cheesecake out of the tin will work when making this.

Do you need to line a springform cake tin for a cheesecake?

No, there is no need to line the springform when making a cheesecake, it should release easily enough without. Simply run an off set spatula or a thin knife under the base to release it from the tin before transferring it to your serving plate.

Having said this, I do sometimes like to line the base with a small circle of parchment as this does help make it a teensy bit easier to get the cheesecake off the base!

This Biscoff cheesecake is a creamy and dreamy no bake dessert, perfect for entertaining and packed with delicious cookie butter flavour from bottom to top. Recipe by movers and bakers

How do I get a lump free cheesecake?

Always make sure the cream cheese is at room temperature before mixing. This will help you make sure the filling is smooth and creamy.

Storing the cheesecake

This Biscoff cheesecake should be stored in the fridge. I keep my serving dish in the fridge, covered with a microwave lid, to avoid too much moisture remaining in with the cheesecake.

Making this Biscoff cheesecake in advance

Absolutely! Make this cheesecake a day ahead of serving. I would recommend doing the decoration on top on the day serving, but a few hours before. This will allow enough time for the spread to cool and set, but still allow the biscuits on top to retain some crunch.

Top tips for making Biscoff cheesecake

  • Press the biscuit base really firmly into the bottom of the pan to give a firm base for the filling. I use the end of my rolling pin to give me a flat surface to work with. A small glass, the back of a spoon or even clean fingers work just as well.
  • You can bake the cheesecake base if you wish. Baking the crust makes it firmer and less crumbly, so it completely depends on the texture you prefer. Once pressed into the tin, bake the crust for about 8 minutes at 180C/350F. Please make sure the base and tin are fully cool before topping with the Biscoff cheesecake filling, or you will end up with a melted cheesecake puddle!
  • The cream cheese should be at room temperature before mixing. Using it at room temperature will ensure the cheesecake filling is smooth and creamy.
  • When doing the hidden extras in the middle, make sure not to spread them all the way to the edge. You want the cheesecake filling to be able to cover them and enclose them so that it does not leak out once the whole dessert has been removed from the pan.
  • Once the cheesecake has been removed from the tin and is on the serving plate, heat the spread for the topping only enough that it is runny enough to spread. Too warm and you risk melting the cheesecake!
  • After you are done decorating the top of the cheesecake, pop in back in the fridge for at least half an hour. This will allow the topping to set completely before you slice it to serve.
This Biscoff cheesecake is a creamy and dreamy no bake dessert, perfect for entertaining and packed with delicious cookie butter flavour from bottom to top. Recipe by movers and bakers

Troubleshooting

If you have any questions about this Biscoff cheesecake, please comment below and I will do my best to help. And do remember: if you enjoy this Biscoff cheesecake recipe, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!

What are some easy no bake cheesecake recipes?

Rhubarb cheesecake: Make the most of seasonal rhubarb with this delicious cheesecake. A buttery digestive biscuit crust topped with smooth creamy vanilla cheesecake, layered and swirled with a rich rhubarb compote. A simple but wonderful dessert for any occasion!

Mini blackberry cheesecakes: Serve these individual servings of blackberry cheesecake to friends and family for a delightful summery dessert. Creamy and dreamy, with a delicate almond flavoured crust and a pretty drizzle to decorate. These beauties are sure to delight everyone who has one!

Mini no bake strawberry cheesecakes: My mini strawberry cheesecakes have a crunchy biscuit base and a smooth creamy vanilla cheesecake filling, all finished with a homemade strawberry topping. These showstopping desserts are the perfect end to any meal, and are sure to delight!

Thanks so much for joining me today, friends. And as always, happy dessert making! x

Recommended equipment I used *

Digital kitchen scalesMeasuring spoons
Food processorSpringform tin
Mixing bowlHandheld electric mixer
SpatulaOffset spatula
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Biscoff Cheesecake

Recipe by movers and bakers
5.0 from 1 vote
Course: DessertCuisine: American, BritishDifficulty: Easy
Servings

16

servings
Prep time

30

minutes
Chilling time

8

hours 
Calories

480

kcal
Total time

8

hours 

30

minutes

An irresistible no bake Biscoff cheesecake, absolutely perfect for entertaining any time!

Cook Mode

Keep the screen of your device on

Ingredients

  • For the biscuit base
  • 200 g (1 ¾ cups + 1 tbsp) Biscoff biscuits

  • 90 g (¼ cup + 3 tbsp) unsalted butter, melted

  • For the cheesecake filling
  • 600 g (2 ½ cups + 3 tbsp) full fat cream cheese

  • 270 g (¾ cup + 3 tbsp) smooth Biscoff spread

  • 40 g (¼ cup + 1 tbsp) icing (powdered) sugar

  • 240 ml (1 cup) double (heavy) cream

  • 50 g (2 tbsp + 2 tsp) smooth Biscoff spread

  • 6 Biscoff biscuits, broken into small pieces

  • For the topping and decoration
  • 130 g (¼ cup + 3 tbsp) smooth Biscoff spread

  • 8 Biscoff biscuits, roughly broken

Directions

  • For the biscuit base
  • Place the biscuits into a food processor and blitz until they are completely crumbled. If you do not have a food processor, pop the biscuits into a sealable bag and bash them with a rolling pin until well crushed. Both work fine, one is definitely more therapeutic (!), but I prefer using a food processor purely for speed.
  • Add in the melted butter and mix through, scraping down the bowl to make sure everything is really well combined. Tip the biscuit mixture into an 8″ springform tin and press it down evenly to make a flat base. Pop the tin in the fridge to allow the base to chill until needed.
  • How to make the cheesecake filling
  • In a large mixing bowl, beat together the cream cheese, Biscoff and icing sugar until smooth and creamy.
  • Pour in the double cream and beat it all together until the double cream is well combined with the cheese and the mixture thickens. Set aside for a moment.
  • Roughly break/crush the biscuits. Warm up the spread slightly so it is more a drizzling consistency.
  • Spread half the cheesecake filling over the chilled base and use an offset spatula to level the top. Drizzle the spread over the cheesecake filling, keeping it away from the edges. Sprinkle the broken biscuits over the spread, then top with the remaining cheesecake filling mixture and level the top. Chill for at least 3-4 hours, preferably overnight.
  • Finishing the cheesecake
  • Once the cheesecake has chilled and set, remove it from the springform tin and place on a serving plate.
  • Warm the spread gently until it is more running consistency. Pour the spread over the top of the cheesecake, smoothing the top and allowing it to drizzle over the edges.
  • Sprinkle the crumbed up biscuits in a circle over the top of the spread. Place the cheesecake back in the fridge until ready to serve, ideally for at least an hour for the spread to firm up. Enjoy!

Notes

  • Press the biscuit base really firmly into the bottom of the pan to give a firm base for the filling. I use the end of my rolling pin to give me a flat surface to work with. A small glass, the back of a spoon or even clean fingers work just as well.
  • You can bake the cheesecake base if you wish. Baking the crust makes it firmer and less crumbly, so it completely depends on the texture you prefer. Once pressed into the tin, bake the crust for about 8 minutes at 180C/350F. Please make sure the base and tin are fully cool before topping with the Biscoff cheesecake filling, or you will end up with a melted cheesecake puddle!
  • The cream cheese should be at room temperature before mixing. Using it at room temperature will ensure the cheesecake filling is smooth and creamy.
  • When doing the hidden extras in the middle, make sure not to spread them all the way to the edge. You want the cheesecake filling to be able to cover them and enclose them so that it does not leak out once the whole dessert has been removed from the pan.
  • Once the cheesecake has been removed from the tin and is on the serving plate, heat the spread for the topping only enough that it is runny enough to spread. Too warm and you risk melting the cheesecake!
  • After you are done decorating the top of the cheesecake, pop in back in the fridge for at least half an hour. This will allow the topping to set completely before you slice it to serve.

Subscribe to My Newsletter

One Comment

  1. Biscoff, cream cheese, biscoff spread, eat, repeat.

    A delicious cheesecake that taste just as good as it looks. The layer of spread and biscuit in the middle gives a well rounded mix of textures with every bite. The crunchy biscuit to soft cream cheese ratio is spot on. It didn’t feel heavy or too rich, which just means bigger portions in one go. I was fortunate enough to try this, and by try I mean devour!!

    Instructions seem easy enough so may give it go myself some time, although 99.9% it will not look anywhere as good as Andrea’s bake.

Leave a Comment

Your email address will not be published. Required fields are marked *

*