How to Make The Best No Bake Biscoff Cheesecake (Video Included)

(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!

Biscoff Cheesecake on a plate and a cake stand

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??

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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!

Biscoff Cheesecake on a plate and a cake stand

Top 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!

Biscoff Cheesecake on a plate

No Bake Biscoff Cheesecake Recipe

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)

  • 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

  • Food Processor
  • 8″ (20cm) Round Springform Tin
  • Electric Stand Mixer or Electric Hand Whisk

 

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.

Biscoff Cheesecake: biscuit crumbs in a springform pan

Place into the fridge whilst we make the filling.

In a large bowl, whisk the cream until stiff peaks form. Set to one side.

Biscoff Cheesecake mixture in a glass bowl

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.

Biscoff Cheesecake mixture in a stand mixer bowl

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

Biscoff Cheesecake mixture in a stand mixer bowl

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

Biscoff Cheesecake in a springform pan

To Decorate Your Biscoff Cheesecake

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.

Biscoff Cheesecake in a springform pan with melted biscoff spread dotted on top

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

Biscoff Cheesecake in a springform pan with melted biscoff spread swirled around the top

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

Biscoff Cheesecake on a plate and a cake stand

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!

Want to make baking easier?

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…

 

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 & Instagram or email me at misskitchenmason@gmail.com.

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No Bake Biscoff Cheesecake Recipe

No Bake Biscoff Cheesecake 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!

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

  • Food Processor
  • 8" (20cm) Round Springform Tin
  • Electric Stand Mixer or Electric Hand Whisk

Instructions

  1. Grease and line the base and sides of the tin. 
  2. Blitz the biscuits in the food processor until they become fine crumbs. Pour in the butter, mix again until it just starts to clump.
  3. Tip into the prepared springform pan and press firmly into the bottom with the back of a spoon. Chill in the fridge until needed.
  4. Whisk the cream to stiff peaks in a large bowl and set aside.
  5. Beat the sugar, cream cheese & vanilla extract in an electric stand mixer (or bowl with an electric hand whisk) for 2-3 minutes until smooth.
  6. Carefully fold the whipped cream into the cream cheese mixture.
  7. Pour the vanilla mixture on top of the biscuit base and roughly smooth out.
  8. 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.
  9. Set in the fridge for 4 hours or overnight.

Notes

Set in the fridge for 4 hours or overnight.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 497 Total Fat: 40g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 100mg Sodium: 259mg Carbohydrates: 32g Fiber: 0g Sugar: 21g Protein: 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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18 thoughts on “How to Make The Best No Bake Biscoff Cheesecake (Video Included)”

  1. amna says:

    my another question is that i have crunchy lotus spread not smooth one as it is not available, so that would be ok?

    1. Miss KitchenMason says:

      Hi Amna. It should work but it will just be lumpy instead of smooth. Emma x

  2. amna says:

    hi
    did u beat the double cream until it formed stiff peak?
    thanks

    1. Miss KitchenMason says:

      Hi Amna, yes I did beat them to stiff peaks 🙂 Emma x

  3. Rashida says:

    Loved this cheesecake!! Your recipe v easy n simple to make ..🙂🙂

    1. Miss KitchenMason says:

      Hi Rashida, thank you so much for your comment! It makes me super happy that you love my recipe and find it easy to follow 🙂 Emma x

  4. Zukhraf says:

    Hi
    I need to ask that I live in a warn region and here we have to use chilled cream to form stiff peaks. So should I use chilled cream? And since these ingredients are expensive here I was wondering should I add gelitan so that the cheesecake remains in its form?

    1. Miss KitchenMason says:

      Hi there Zukhraf! Yep, you can absolutely use chilled cream. That’s what I do in the Summer here when it’s too warm 🙂 I wouldn’t add gelatin if I’m honest as it will change the texture too much. Just keep the cheesecake chilled until right before serving and put it back in the fridge as soon as possible after. So long as you’re using a good quality, full fat cream cheese (like Philadelphia) it should hold it’s shape. Hope that helps, Emma x

  5. cLc says:

    This cheesecake is awesome! Love the way you make it so simple with the steps and pics xx
    Love this site
    THANK YOU EMMA m.

    1. Miss KitchenMason says:

      Aww thank you SO much! I’m really pleased you like my recipe and thank you for sharing – you’ve made my day! 🙂 Emma x

  6. Annette andrews says:

    Can i add white chocolate to the mix.

    1. Miss KitchenMason says:

      I haven’t tried it myself personally as it’s always risky messing with the ratios of a recipe. Maybe you could try making some pretty white chocolate decoration for the top, to sit around the edge, so you get the flavour but no risk? Emma x

  7. KD says:

    Hi can I use regular caster sugar instead of golden?

    1. Miss KitchenMason says:

      Yes absolutely! I only use golden caster sugar because I feel it gives a slightly better overall flavour. Regular caster sugar will work just fine though. Emma x

  8. Betty P says:

    Any chance you have the conversion of these measurements into American cups, ounces and tablespoons??

    1. Miss KitchenMason says:

      Hi Betty. I’ve just updated the recipe to include US measurements for you! Currently working on updating as many posts as possible but, as you can imagine, this may take a little time. I’d love to know how you get on with the recipe 🙂 Emma x

  9. Jacqueline says:

    Thank you for another absolutely delicious recipe! So easy to make too. Being able to make in advance & freeze is great. Will definitely make this again.

    1. Miss KitchenMason says:

      Aww I’m so pleased it worked well for you Jacqueline and thank you very much for your kind words, it really does mean a lot! Emma x

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