(This post has been updated from the original September 2015 version to provide a better experience for you)
In this post you’ll learn how to make the creamiest most luxurious, no bake Biscoff Cheesecake you’ve EVER tasted! It’s far easier to make than you might think and takes next to no time to whip up at all. (Very much like my Best Ever No Bake Vanilla Cheesecake recipe!) This easy recipe is simple to follow with my step by step pictures. So whether you’re a skilled baker or a kitchen novice, I promise you, anyone can do it! Plus, don’t you want to be sitting back with a slice of the silkiest Biscoff cheesecake you’ll ever lay your lips on?! Yep, thought so!
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. After realising this & discovering they make a Biscoff Spread, I was HOOKED!
Seriously, this stuff is like crack in a jar. It was only natural to turn it into a Biscoff cheesecake. I mean, everything amazing gets put into a cheesecake right??
You must think I’m obsessed with no bake cheesecake recipes. I think you’re probably right to be honest. Especially after I made my vanilla strawberry cheesecake recipe and ever popular mango and white chocolate cheesecake recipe. We can’t forget about this seriously refreshing lemon cheesecake recipe either!
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!
Here is what you will need to make an 8″ Biscoff Cheesecake. (Serves 8)
(For a printer friendly version, see the recipe card at the end of this post)
Firstly, lightly grease and line the base of the springform tin & set to one side.
Next, gently melt the butter using either a small saucepan over a low heat or the microwave in 15 second intervals.
Then place the biscoff biscuits 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.
In a large bowl, whisk the cream 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, Philadelphia cream cheese & vanilla extract.
Mix until the sugar has dissolved and it’s nice & 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 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 & chill for at least 4 hours to set. Overnight is best if you have the time.
This Biscoff Cheesecake is insanely smooth & creamy! I honestly struggled to have just one serving. Maybe I should say it serves 4 to be on the safe side?! Yeah, it serves 3. *Cough* I meant 2. Ok ok! I’m just being greedy, but give it a go for yourself and you’ll see why!
It’s always easier and way less frustrating when you have the right equipment! Check out my handy guide for Products that Make Baking Easier. You can thank me later…
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 & Instagram or email me at email@example.com.
Set in the fridge for 4 hours or overnight.
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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.