This no bake Biscoff cheesecake is smooth, creamy and simply delicious. With a Biscoff cookie base and pretty Biscoff drip it tastes as good as it looks!
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This Biscoff cheesecake recipe takes this fabulous spiced caramel cookie flavor and turns it into a decadent no bake cheesecake. With a buttery Biscoff cookie base, creamy Biscoff cheesecake filling and pretty Biscoff drip edge, it's the perfect show-stopping dessert to wow your guests. Great for Thanksgiving, Christmas or any time you need to satisfy your Biscoff cravings!
Biscoff® is a registered trademark of Lotus Bakeries NV. This recipe is not sponsored or endorsed by Lotus Bakeries NV in any way, however, I'm a huge fan of Biscoff and use the spread and cookies in my recipes. If you are too, you should check out more of my delicious desserts made with Biscoff such as my Biscoff Cake with Biscoff buttercream, sweet and crunchy Biscoff rocky road (which makes excellent homemade Christmas presents btw) or delicious Biscoff ice cream. Pass me the jar of Biscoff!
Love a no bake cheesecake? Why not check out my full collection of no bake cheesecake recipes.
Ingredients
Biscoff spread: available from some supermarkets, specialty stores and online. I recommend using smooth Biscoff spread or your cheesecake will be grainy. If you can't get Lotus Biscoff spread you can use another brand of cookie butter spread or speculoos cookie butter.
Biscoff cookies: also called Biscoff biscuits. If you can't get Lotus Biscoff cookies you can use any other brand of speculoos cookies (biscuits for my European and Australian readers).
Lemons: a dash of lemon juice helps balance the sweetness of the Biscoff. Fresh is best, I don't recommend bottled lemon juice.
Cream cheese: full-fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Butter: because butter makes most things taste better. In this recipe it binds and sets the base.
Vanilla extract: (not pictured) sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
How to make Biscoff Cheesecake
To make the Biscoff cheesecake crust:
Grease and line your springform cheesecake pan. Break the Biscoff cookies up into small pieces and blitz them into bread crumbs in a food processor.
Melt the butter in a microwave or in a pot on the stove. Add the melted butter to the crumbs and mix well. Tip into the prepared cake tin. Press down firmly with the back of a spoon and chill for at least one hour, and up to twenty-four hours before filling.
Hot tip: do not skip chilling the base. If its to hot when you add the filling it can make the filing weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge.
To make the Biscoff cheesecake filling:
Hot tip: Make sure your cream cheese is at room temperature. This can take any where from thirty minutes to one hour depending on where you live. If you cream cheese is to cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.
Slice and juice the lemon. Add the lemon juice to the room-temperature cream cheese and beat until the cream cheese is smooth. Put the Biscoff spread in a microwave-proof bowl and melt in the microwave for about twenty seconds to one minute. It should be smooth and very pourable but not too hot. Add the melted Biscoff spread to the cream cheese with the vanilla and beat untill combined and smooth.
In a separate bowl, whip the cream until firm peaks form. Add the whipped cream to the Biscoff cream cheese mixture and fold in. Tip the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
To decorate the cheesecake
Remove the cheesecake from the springform pan, transfer to a serving plate and smooth the edges with a spatula. Prepare your piping bag by opening, folding over the top outwards and propping in a tall mug. Melt the remaining Biscoff spread until very smooth and pourable.
Pour the melted Biscoff spread into the prepared piping bag. Twist the top and cut a small hole in the tip.
Put the piping tip at the edge of the cheesecake and lightly squeeze until a drip forms. Move the piping tip a small way along the top of the cheesecake and gently squeeze again to form another drip. Continue around the rest of the edge until you return to the start.
If your Biscoff spread has started to harden after doing the drip, squeeze the remaining out of the piping bag and re-melt in the microwave. Spoon onto the center of the cheesecake and spread to the drip edges with a spatula.
Finally crush the Biscoff cookies for the decoration and sprinkle in a circle around the top and you're done!
How to serve
To serve this Biscoff cheesecake pop it onto a serving plate and slice with a large knife.
To get nice clean slices you can quickly dip a large sharp knife in warm water, dry it off quickly with a tea towel and then very carefully slice your cheesecake. You want to knife to be warm, but not to hot or you will melt your cheesecake.
Remember to clean, re-dip and dry your knife between for perfectly smooth slices. It goes without saying the knife will be warm. You may need to put a tea towel over the handle to protect your hands.
How to store
In the fridge:
This Biscoff cookie cheesecake can be stored in a covered container in the fridge for up to three days! The crunchy Biscoff cookie crumb decorations will soften within a few hours, so I recommend adding them within and hour or so of serving the cheesecake.
In the freezer:
This Biscoff no bake cheesecake can be wrapped and stored in the freezer for up to two months, but best eaten within a month for the best texture. The decorative cookie crumb will soften after freezing, so if you are freezing the whole cheesecake add these after defrosting and just before serving.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
More yummy dessert recipes to make:
If you love no bake cheesecakes why not check out my full collection of no bake cheesecake recipes. Or for something different why not try making my
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📋 Recipe
Biscoff Cheesecake
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) or similar
- Parchment paper to line the tin
- Electric hand- held beaters or stand mixer *it's useful but not essential to have two mixing bowls.
- Stick/immersion blender with chopping bowl attachment or food processor
- Small pipeing bag or ziplock bag (for the drip edge)
Ingredients
For the Biscoff cookie base
- 2 & ⅓ cups (250gms) Biscoff cookies
- 1 stick (115gms) unsalted butter
For the Biscoff cheesecake filling
- 2 x 8 ounce blocks (450gms total) full fat cream cheese, at room temperature
- ½ tablespoon freshly squeezed lemon juice
- ⅔ cup (200gms) smooth Biscoff spread
- ½ teaspoon vanilla extract
- 1 cup (250mls) thickened cream
To decorate the cheesecake
- ⅔ cup (200gms) smooth Biscoff spread
- 2 - 3 whole Biscoff cookies
Instructions
To make the Biscoff cheesecake crust
- Line the base and sides of a springform tin with parchment paper.
- Break up the Biscoff cookies and blitz in the food processor until they resemble breadcrumbs.
- Melt the butter by cubing, adding to a microwave-proof bowl and microwave for a minute or two.
- Pour the melted butter into the Biscoff cookie crumbs and mix well.
- Pour into the lined tin and press down at the bottom to form the base.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Melt the Biscoff spread for the cheesecake filling in the microwave for approx 20 seconds and mix so it's smooth and pourable.
- Beat the cream cheese briefly to soften it. Add the lemon juice mix well. Add the Biscoff spread and vanilla extract and mix well.
- In a separate bowl whip at the cream until firm peaks form.
- Add the cream to the rest of the cheesecake mix and gently fold until smooth and combined.
- Tip the cheesecake filling onto the prepared base and smooth down.
- Chill in the fridge for at least four hours, preferably overnight.
To decorate the cheesecake
- Once set remove the cheesecake from the pan and smooth the sides with a spatula.
- Melt the Biscoff spread for the decoration in the microwave. Open your piping bag and put it into a mug with the sides folded outwards.
- Pour the melted Biscoff spread into the piping bag, twist the top and cut a small hole in the tip.
- Put the piping tip at the edge of the top of the cheesecake and squeeze gently to form a drip. Move the tip along a small around and squeeze again to form another drip.
- Continue around the entire edge of the cheesecake until you get back to the start.
- Put the remaining Biscoff spread back into the microwave-proof bowl and remelt in the microwave. Spoon on top of the cheesecake and spread out to the edges with a spatula.
- Finally crush the Biscoff cookies for decoration and sprinkle in a circle around the edge of the cheesecake and you're done!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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Shilpa says
These are delicious… can’t wait to give them a try
Whitney Sawyer says
Good recipe, although base at bottom was quite thin...Still devine though!
Sarah Brooks says
Hi Whitney, I'm so glad you loved it!
What size tin did you use? I made this with a, 7" x 2.5" (18cm x 6.5cm) tin which is a bit smaller than average as I like my cheesecake nice and high 🙂 Otherwise you could try increasing the base ingredients by 50% if you would like a higher base to filling ratio.
Tommy says
Would you recommend increasing the filling ingredients as well? Im planning to make this for a holiday party, and was thinking about using a 10" springform pan. Can't wait to make it! Thanks!
Sarah Brooks says
Hi Tommy, I know people who have successfully made it in an 8-inch springform pan per the recipe as written and it was fine, just flatter. The volume of a 7" springform pan vs a 10" is roughly 6 cups vs 12 cups. So to make it in a 10" pan I would try doubling everything in the recipe (both the filling and base). Make sure you line the tin with plenty of overhang (preferably food-safe acetate) in case the filling volume is a little big for the tin. I would also recommend giving it a full two nights to set in the fridge to allow for the extra volume and therefore setting time. And don't forget to leave off the cookie crumb on top until before serving or they will go soft. Happy Holidays 🙂
Emma Thair-White says
I cant thank you enough. Your recipe and instructions were so easy to follow. Trust me if I can follow it anybody can 😊. The results were absolutely delicious, my family couldnt praise it enough. Best cheesecake ever!!!! ♡♡♡
Sarah Brooks says
You're welcome Emma, I love receiving feedback like this, it's music to my ears! So glade you and your family loved it and the photos you send me look Amazing, well done!
Audrey says
Cannot wait to make this!’ All I have is a 9” pan. Any suggestions or do you think I should adjust anything? Thanks in advance! Hugs 🤗
Sarah Brooks says
Hi Audrey, I know someone had previously made this in a 8" pan as per the recipe and it turned out fine. I image a 9" pan should be ok, it will just be flatter.
Hope this helps and let me know how it goes 🙂
Nerea says
Hii, is the cake freezer friendly? I wanna make it for a birthday party and I wanna freeze it and take it out that day in the morning. Is it doable? Or will the cake get a weird consistency?
Sarah Brooks says
Hi Nerea, what's your schedule like? I regularly make my cheesecake base two days in advance, make the cheesecake the night beforehand and it's set the following morning. You could also make it completely and let it set in the fridge for two days and it will be fine. This will give you the best taste and consistency.
If you really need to freeze it wait until it sets in the fridge, then wrap the whole cake in the tin in cling wrap and foil and freeze. To defrost put it in the fridge overnight, then remove from the tin and decorate.
Hope this helps,
Cheers
Sarah
Giangi Townsend says
Bischoff is my favorite cookie and this recipe is just amazing. I know what I am going to make this weekend. Thank you for all the great tips
Sue says
This is such a pretty cheesecake and its perfect for a couple Biscoff fanatics that I know!
Jean says
biscoff is my fave and this no bake cheesecake is so good!
Amanda says
What a delicious cheesecake. My family loved it. Thank you for sharing.
Julia says
Love the look of this cheesecake and as we love everything biscoff we have to try it soon. Thank you for sharing.
Kayla DiMaggio says
This biscoff cheesecake was so delicious! I loved how beautiful it turned out!
Elizabeth Swoish says
This was so delicious and easy to make. Thank you for the detailed instructions. It helped a lot!
Gabriela Herrera says
This cheesecake is a total work of art. So beautiful and oh so delicious.
Addie says
This cheesecake is stunning! So creamy and delicious!
Mihaela | https://theworldisanoyster.com/ says
Such an amazing looking cake won't last too much at my house!:) Great tip to use cream cheese at room temperature, thanks!
B says
Making it for Christmas and going by the reviews, it looks like I'm on to a winner. 🤞
Will update later on how it went down but I'm sure everyone will love it. Thank you for the detailed recipe
Sarah Brooks says
Hi B, you're welcome, I've had great feedback on this one! Let me know how it goes 🙂
Wendy Timmerman says
Love this recipie! So delicious!
Sarah Brooks says
So glad you loved it Wendy!
Vivian says
This recipe is wonderful. Simple and tasty cake, not sweet. Sweetness is only come from the biscoff biscuits. Baked in an 8” pan, increased cream cheese to 500g and a little xtra cream. It turns out perfect. TQ for sharing your recipe!
Sarah Brooks says
Hi Vivian, I'm so glad you loved it! Yes there's enough sweetness provided by the Biscoff so it no overly sweet, which everyone seems to love 🙂
catherine owens says
fabulous !
Sarah Brooks says
Yay! I think so too, I'm so glad you loved it Catherine 🙂
Linda says
Can I make this a few days ahead of time and freeze it and how long can it stay in the freezer thank you
Sarah Brooks says
Hi Linda, how far ahead do you need to make it? I regularly make the base day one, make the filling day two and serve day three, which saves time and will give you the best results. Like any no-bake cheesecake in theory you can freeze it for up to a month. Wait until it sets in the fridge, then wrap the whole cake in the tin in cling wrap and foil and freeze. To defrost put it in the fridge overnight, then remove from the tin and decorate.
Alex says
Is this recipe freezable ?? I’d be making it just for my boyfriend and I, and although tempting I’m not sure we’d finish the whole thing in 3 days!
Sarah Brooks says
Hi Alex,
Yup it should be, I would leave off the cookie crumb on top (it will go soggy in the freezer), slice and lay out on baking paper, then wrap and pop into a container. It should keep for up to about two months, but the taste and texture will be better if you eat it within a month 🙂 Let me know know how you go with it.
Crystal says
Did you use heavy whipping cream as the thickening cream?
Sarah Brooks says
Hi Crystal, yes you can use heavy whipping cream which is similar.
Cheers
Sarah
Suzy says
I’m bringing this to Thanksgiving but I have a question about the 1/2 Tblsp lemon. Is there any way to mellow the tartness. It almost tastes a little sour? I don’t have it completely put together yet so I’m hoping with the cookie spread and additional cookie crumbs it will taste a little better. Thoughts?
Sarah Brooks says
Hi Suzy, Happy Thanksgiving. If I understand correctly you have made the filling and put it on the base and its setting? The only thing you have to do is remove it from the pan and decorate it? The filling itself isn't super sweet as the cookie base and decorations definitely add some sweetness. You try increasing the topping to 1/2 cup of cookie spread and add some extra cookie crumbs that should make it sweeter. If you still find the filling isn't to your taste I would reduce the lemon juice to 1/4 tablespoon next time. Hope this helps.
Cheers
Sarah
Digna says
What an amazing recipe!! I’ve never made a cheese cake before and this was my first. It came out beautifully out of the oven. No cracks your steps were perfect. Now if I wasn’t have asleep when I measured I might have realized I added I whole cup of sour cream instead of what was instructed. However, I went forward and baked it and took it to my friends house and we tasted it. It was really good not overly sweet which I liked. Of course I’m going to make this again and use the proper measurements and have my glasses on while I do that, I made one mistake on my part with measuring but even with that mistake the cheesecake was extremely delicious and my friends at the party ate half of it so it was a win-win thank you thank you thank you
Jo says
You don’t need to bake this cheesecake….
Jo says
The most delicious cheesecake that is so simple to make. I found the recipe is very easy to follow, which is right up my street! I had a bigger cake tin (9”) so I increased the recipe by 40% and it has turned out perfectly. I really can’t fault it! Thank you.
Sarah Brooks says
Hi Jo, you're very welcome, I'm so glad you loved this recipe. Good to know it worked in a 9-inch cake tin too!
Cheers
Sarah
Claire May says
This is a delicious cheesecake and so easy to make! Will definitely make it again.
Sarah Brooks says
Thanks Claire, I'm so glad you and your family loved it 🙂
Wendy says
This is such a yummy cheesecake! 😋
Sarah Brooks says
Thanks Wendy! I rather think so 🙂
Margie says
Well. Just threw this into the fridge to set and realized i only put 1/3 cup of the spread in the cream cheese mixture. Here’s hoping the spread on top is enough for them lol. Crap.
Sarah Brooks says
Happens to the best of us Margie 🙂 I remember I forgot to put the eggs in muffins one day, fortunately I remembered before I baked them 😀 How did it go?