This no-bake Biscoff cheesecake is smooth, creamy and oh so delicious. With a crunchy Biscoff base and pretty drip edge it looks as good as it tastes!
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Biscoff seems to be everywhere at the moment. Also knows as Lotus Biscoff, it's a type of speculoos cookie with spices and a rich caramel flavor from Belgium in Europe. Originally a cookie or biscuit as they would say in Europe, its quickly become a cult flavor around the world. This Lotus Biscoff cheesecake takes this fabulous flavor and turns it into a creamy and decadent cheesecake. It has a crunchy Biscoff base, creamy Biscoff filling and pretty Biscoff topping and drip edge, making it a show-stopping dessert that will wow your guests or when you need something that looks as good as it tastes!
Hungry for more Biscoff? Why not try making my Biscoff ice cream or super simple but equally delicious Biscoff Rocky Road.
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.
Biscoff cookies: also called Biscoff biscuits. If you can't get Lotus Biscoff biscuits you can use any other brand of speculoos biscuits.
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 base:
Grease and line your springform cheesecake pan. Break the Biscoff biscuits up and blitz them into crumbs in a food processor.
Melt the butter in a microwave or in a pot on the stove. Add the 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 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 thirty seconds to one minute. it should be smooth and very pourable. Add the melted Biscoff spread to the cream cheese with the vanilla and beat to combine.
In a separate bowl, whip the cream until soft peaks form. Add the whipped cream to the cream cheese mixture and fold in. Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
To decorate melt the remaining Biscoff spread until very smooth and pourable. Pour over the cheesecake, using a spatula to smooth over to the edge. For a drip edge you can put some melted Biscoff spread into a piping bag and pipe it around the edges so it drips down the cake. Sprinkle some extra crushed-up cookie crumbs on top and you're done!
How to serve
Pop onto a plate and slice with a large knife. To get nice clean slices you can dip a large sharp knife in hot water, dry it off quickly with a tea towel and then very carefully slice your cheesecake. Remember to clean, re-dip and dry your knife between for perfectly smooth slices. It goes without saying the knife will be Hot. You need to put a tea towel over the end where you push your hand down to avoid burning your fingers on the hot metal.
How to store
This decadent no-bake Biscoff cheesecake will store in a covered container in the fridge for up to three days, but I doubt it will last that long!
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
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📋 Recipe
Biscoff Cheesecake
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
Cheesecake base
- 2 & ⅓ cups (250gms) Biscoff cookies
- 1 stick (115gms) unsalted butter
Cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese, at room temperature
- ½ tablespoon lemon juice
- ⅔ cup (200gms) smooth Biscoff spread
- ½ teaspoon vanilla extract
- 1 cup (250mls) thickened cream
Cheesecake topping
- ⅓ cup (100gms) smooth biscoff spread
- 2 - 3 biscoff cookies
Instructions
Cheesecake base
- Line the base and sides of a spring form tin with baking paper.
- Break up the biscuits and blitz briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined spring form 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
- Beat the room temperature cream cheese with the lemon juice. Put the Biscoff cheesecake filling into a microwave proof bowl and melt in the microwave for about thirty seconds to one minuit until smooth and pourable. Add the melted Biscoff spread to the cream cheese and vanilla and beat until combined.
- In a seperate bowl whip at the cream until soft peaks form. Add the cream to the cream cheese mix and fold until smooth and combined.
- Pour over the chilled base and smooth down with an offset spatula. Chill in the fridge for at least four hours, preferable over night.
To decorate the cheesecake
- Remove the cheesecake from the pan and smooth the sides if you like with a knife or spatula.
- Melt the Biscoff spread for the topping in a microwave proof bowl for about thirty seconds to one minut until its very smooth and pourable. Pour the Biscoff spread onto the top of the cheesecake and quickly spread out with an off set spatula before the spread sets.
- For a pretty drip around the side put some of the heated Biscoff spread into piping bag with a fine round nozzle. Starting at one edge squeeze a little so a drip forms and start going down teh side of the cake. Move the nozzle across a little bit then squeese so another drip forms. Repeat until you have created drips around the entire cake.
- Finally sprinkle a little extra crushed up biscuits around the top edge of the cake and you're done!
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
These are delicious… can’t wait to give them a try
Whitney Sawyer
Good recipe, although base at bottom was quite thin...Still devine though!
Sarah Brooks
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
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
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
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
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!
Nerea
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
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
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
This is such a pretty cheesecake and its perfect for a couple Biscoff fanatics that I know!
Jean
biscoff is my fave and this no bake cheesecake is so good!
Amanda
What a delicious cheesecake. My family loved it. Thank you for sharing.
Julia
Love the look of this cheesecake and as we love everything biscoff we have to try it soon. Thank you for sharing.
Kayla DiMaggio
This biscoff cheesecake was so delicious! I loved how beautiful it turned out!
Elizabeth Swoish
This was so delicious and easy to make. Thank you for the detailed instructions. It helped a lot!
Gabriela Herrera
This cheesecake is a total work of art. So beautiful and oh so delicious.
Addie
This cheesecake is stunning! So creamy and delicious!
Mihaela | https://theworldisanoyster.com/
Such an amazing looking cake won't last too much at my house!:) Great tip to use cream cheese at room temperature, thanks!
B
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
Hi B, you're welcome, I've had great feedback on this one! Let me know how it goes 🙂
Wendy Timmerman
Love this recipie! So delicious!
Sarah Brooks
So glad you loved it Wendy!
Vivian
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
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
fabulous !
Sarah Brooks
Yay! I think so too, I'm so glad you loved it Catherine 🙂
Linda
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
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
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
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
Did you use heavy whipping cream as the thickening cream?
Sarah Brooks
Hi Crystal, yes you can use heavy whipping cream which is similar.
Cheers
Sarah
Suzy
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
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
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
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
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