Easy No Bake Biscoff Cheesecake

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(This post has been updated from the original September 2015 version to provide a better experience for you)

Want to make the most luxuriously creamy no bake Biscoff cheesecake you’ve ever tasted? A twist on the classic no bake vanilla cheesecake, this easy recipe is a guaranteed hit waiting to happen! Whether you’re a skilled baker or kitchen novice, I promise you, anyone can make this incredible cheesecake!

I have always loved those little caramel biscuits you get with your cuppa at coffee shops. For the longest time I never knew what they were actually called. Now I know they’re Lotus Biscoff biscuits and, after realising this, discovered they make Biscoff Spread too. I was hooked there and then!

Seriously this stuff is so addictive! It was only natural to turn it into a Biscoff cheesecake. I mean, everything amazing gets put into a cheesecake right?! There’s Oreo cheesecake, Kinder Bueno cheesecake even Baileys cheesecake! It was definitely going to happen.

You must think I’m obsessed with no bake cheesecakes. Well I’m not gonna lie, you’d be correct in that assumption!

It’s definitely no secret that I’m a big fan of quick, make ahead dessert recipes. After all, we live such fast paced lives nowadays – who has the time to spend hours and hours in the kitchen anymore? It can be such a cruel world sometimes but at least we can make beautiful easy desserts like this Biscoff Cheesecake to get us through it all!

What you need to know

Ok let’s get down to the good stuff. Here’s everything you need to know in order to make a beautiful no bake Biscoff cheesecake of your own!

Ingredients

For the base

• Butter – Always use unsalted in baking as it gives you control over the salt content/overall flavour.
• Biscuits – In a Biscoff cheesecake you can only use Lotus Biscoff biscuits for the base. No substitutions or imitations!

For the filling

• Cream – This needs to be whippable so you need to use double cream in the UK/heavy whipping cream in the US.
• Sugar – My favourite is golden caster sugar for it’s slight caramel flavour but regular white caster sugar would work well too. (Superfine sugar in the US)
• Cream Cheese – For a no bake cheesecake you need a stable cream cheese. I only EVER use Philadelphia Original full fat cream cheese. Other brands/light versions never set as well.
• Vanilla – A good quality brand like Nielsen Massey will be noticed here! Supermarket brands aren’t anywhere near as flavourful.
• Biscoff Spread – Again, no imitations or substitutions here! You need the real deal Lotus Biscoff smooth spread.

No bake Biscoff cheesecake – recipe summary

1. Blitz Biscoff biscuits into crumbs and mix with melted butter.
2. Press into a springform pan and chill.
3. Whip cream to stiff peaks.
4. Beat sugar, cream cheese and vanilla together.
5. Fold through the whipped cream then tip the filling over the base.
6. Heat Biscoff spread until runny then pour, haphazardly, over the top. Skewer into a pretty pattern.
7. Chill to set then slice and serve.

Tips for making Biscoff cheesecake

• Don’t be tempted to substitute the full fat cream cheese for a lighter version. It won’t set. I’ve done it myself (doh!) so just trust me and don’t waste your own time and money ok?
• I whole heartedly recommend using a springform pan over a loose bottomed tin. It’s much easier to remove the cheesecake at the end. If you are going to use a loose bottom tin anyway, make sure you line the sides as well as the base.
• Don’t switch out the Lotus Biscoff Biscuits for regular boring digestive biscuits. Using these for the base really kicks this Biscoff Cheesecake up a notch flavour wise!
• Even though it’s CRAZY easy to make, please read through the recipe before you begin. There’s nothing worse than getting half way through a recipe and realising you need a trip to the shop or encounter some other disaster!

How to store a no bake Biscoff cheesecake

Store your Biscoff cheesecake in the fridge and consume within 3-4 days.

No Bake Biscoff Cheesecake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make an 8″ Biscoff Cheesecake. (Serves 8)

For the base

• 60g (1/4 Cup) Unsalted Butter
• 140g (5 oz) Lotus Biscoff Biscuits

For the filling

• 150ml (2/3 Cup) Double Cream
• 100g (1/2 Cup) Golden Caster Sugar
• 450g (16 oz ) Philadelphia Original Cream Cheese
• 1 tsp Vanilla Extract
• 65g (1/3 Cup) Biscoff Spread

Essential equipment

• 8″ (20cm) Round Springform Tin
• Small Saucepan or Bowl
• Food Processor
• Large Bowl
• Whisk
• Electric Stand Mixer or Electric Hand Whisk
• Spatula
• Skewer or Sharp Knife

The base instructions

Firstly, lightly grease and line the base of the springform tin & set to one side.

Next, gently melt the butter (60g | 1/4 Cup) using either a small saucepan over a low heat or a small bowl in the microwave in 15 second intervals.

Then place the biscoff biscuits (140g | 5 oz) into the food processor and pulse until they become fine crumbs. With the machine still going, slowly pour the butter through the spout at the top until the mixture starts to clump together. You may not need all the butter.

Tip the crumb mixture into the prepared tin and press down firmly and evenly with the back of a metal spoon.

Place into the fridge whilst we make the filling.

The filling instructions

In a large bowl, whisk the cream (150ml | 2/3 Cup) until stiff peaks form. Set to one side.

In either an electric stand mixer or a large bowl with an electric hand whisk, beat together the golden caster sugar (100g | 1/2 Cup), Philadelphia cream cheese (450g | 16 oz ) and vanilla extract (1 tsp).

Mix until the sugar has dissolved and it’s nice and smooth.

Add the whipped cream and gently fold it through using a spatula.

Pour the vanilla mixture on top of the biscuit base and roughly smooth out.

In a small saucepan over a low heat or in the microwave in 10 second intervals, gently melt the Biscoff spread (65g | 1/3 Cup) until runny.

Randomly pour the melted biscoff spread over the cheesecake mixture.

Then take a skewer or a knife and swirl around to create a marbled effect. Try not to scrape the biscuit base.

Place the cheesecake into the fridge and chill for at least 4 hours to set. Overnight is best if you have the time.

Other recipes you might like…

• No bake Oreo cheesecake
• Mango and white chocolate cheesecake
• Perfect no bake vanilla cheesecake
• No bake Baileys cheesecake
• No bake Kinder Bueno cheesecake
• No bake lemon cheesecake

Have you Made This Recipe?

Will this creamy delicious Biscoff Cheesecake be making an appearance in your household? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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No Bake Biscoff Cheesecake - Printable Recipe

Yield: 8 Servings

Prep Time: 25 minutes

Chilling Time: 4 hours

Total Time: 4 hours 25 minutes

Want to make the most luxurious and creamy no bake biscoff cheesecake EVER? You're in the right place!

Print

Ingredients

• 60g (1/4 Cup) Unsalted Butter
• 140g (5 oz) Lotus Biscoff Biscuits
• 150ml (2/3 Cup) Double Cream
• 100g (1/2 Cup) Golden Caster Sugar
• 450g (16 oz ) Philadelphia Original Cream Cheese
• 1 tsp Vanilla Extract
• 65g (1/3 Cup) Biscoff Spread

Essential Equipment

• 8" (20cm) Round Springform Tin
• Small Saucepan or Bowl
• Food Processor
• Large Bowl
• Whisk
• Electric Stand Mixer or Electric Hand Whisk
• Spatula
• Skewer or Sharp Knife

Instructions

1. Grease and line the base and sides of the tin. Blitz the biscuits in the food processor until they become fine crumbs, pour in the butter and pulse briefly until it just starts to clump. Tip into the prepared springform pan and press firmly into the bottom with the back of a spoon. Chill in the fridge until needed.
2. Whisk the cream to stiff peaks in a large bowl and set aside.
3. Beat the sugar, cream cheese and vanilla extract in an electric stand mixer (or bowl with an electric hand whisk) for 2-3 minutes until smooth.
4. Carefully fold the whipped cream into the cream cheese mixture.
5. Pour the vanilla mixture on top of the biscuit base and roughly smooth out.
6. Melt the biscoff spread in a saucepan over a low heat or in the microwave until runny. Pour randomly over the cheesecake then swirl with a skewer to create a marble effect. Set in the fridge for 4 hours or overnight.

Notes

Store in the fridge and consume within 3-4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  MasterClass Non-Stick Quick-Release Springform Cake Tin with Loose Base, 23 cm (9")
• 
  Lotus Biscoff Smooth Biscuit Spread, 400 g

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 100mgSodium: 259mgCarbohydrates: 32gFiber: 0gSugar: 21gProtein: 5g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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