Easy No Bake Biscoff Cheesecake Recipe 4 hrs 25 mins 8
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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 Kinder Bueno cheesecake and 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!
Even this easy Biscoff traybake cake uses the speedy all in one method to get to the end result faster!
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
- Blitz Biscoff biscuits into crumbs and mix with melted butter.
- Press into a springform pan and chill.
- Whip cream to stiff peaks.
- Beat sugar, cream cheese and vanilla together.
- Fold through the whipped cream then tip the filling over the base.
- Heat Biscoff spread until runny then pour, haphazardly, over the top. Skewer into a pretty pattern.
- 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)
Please note, this recipe includes both UK metric and US Cup measurements.
Ingredients
Here is what you will need to make an 8" Biscoff Cheesecake. (Serves 8)
For the base
- 60g (¼ Cup) Unsalted Butter
- 140g (5 oz) Lotus Biscoff Biscuits
For the filling
- 150ml (⅔ Cup) Double Cream
- 100g (½ Cup) Golden Caster Sugar
- 450g (16 oz ) Philadelphia Original Cream Cheese
- 1 teaspoon Vanilla Extract
- 65g (⅓ 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 and set to one side.
Next, gently melt the butter (60g | ¼ 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 | ⅔ 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 | ½ 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 | ⅓ 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...
- 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 Recipe
Want to make the most luxurious and creamy no bake biscoff cheesecake EVER? You're in the right place!
Ingredients
- 60g (¼ Cup) Unsalted Butter
- 140g (5 oz) Lotus Biscoff Biscuits
- 150ml (⅔ Cup) Double Cream
- 100g (½ Cup) Golden Caster Sugar
- 450g (16 oz ) Philadelphia Original Cream Cheese
- 1 teaspoon Vanilla Extract
- 65g (⅓ 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
- 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.
- Whisk the cream to stiff peaks in a large bowl and set aside.
- 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.
- Carefully fold the whipped cream into the cream cheese mixture.
- Pour the vanilla mixture on top of the biscuit base and roughly smooth out.
- 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
If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.
Please note, this recipe includes both UK metric and US Cup measurements.
Storage
Store in the fridge and consume within 3-4 days.
Tips
- 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!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount 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.
Emma is a British recipe writer, home cook, and founder of Kitchen Mason. For over 15 years, she has been creating simple, comforting recipes and practical kitchen tips that help tired, everyday people make dinner feel easier and more enjoyable again. Passionate about British home cooking, Emma shares reliable recipes, comforting classics, and realistic kitchen guidance designed for real life. Her work has also been featured in publications including Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: British home cooking, Easy dinner ideas, Comfort food recipes, Recipe writing
What do you mean by double cream on your biscoff cheesecake recipe? Thank you so much.
Hi Beth. I’m based in the UK and we have single cream (quite runny, for serving) and double cream (thicker and whippable). I believe the US would call the double cream equivalent ‘heavy cream’? Emma x
Awesome result thankyou made in glasses for a surprise treat for my wife with choccy flakes on top perfect !
Paul
Hi Paul. Aww that’s so sweet of you! I’m so glad my recipe worked well for you and I hope your wife enjoyed her treat! 🙂 Emma x
I want to mix in some of the biscoff spread into the cheesecake batter. Could you suggest measurements for it?
Thanks!!
Hi Sneha. It’s not something I can suggest off the top of my head without testing. There would be a fine balance when it comes to adding anything to the cheesecake batter as, if you add too much, it might not set properly. In all honesty, with Biscoff already in the base and the swirl - adding even more might be too much? You almost need the creaminess to balance the powerful flavour of the Biscoff. Emma x
@Sneha, hi there, this is the first recipe I've ever seen that doesn't mix biscoff into the Philadelphia. The recipe I'm going to be using today uses a 50:50 biscoff to cream cheese ratio, and no cream or added sugar, with a biscoff base. A friend brought it to a BBQ last year and it was the best cheesecake I've ever had! Not overly sweet, and utterly delicious. Bit easier on the calories too :).
Hi There , I have made the recipe for a first time and it was perfect (with Philadelphia cream cheese). The second time I have bought a different brand of cream cheese(not Philadelphia) and left at room temperature and the cake wasn’t hold it properly. What do think the problem was the cream cheese itself or the temperature? Do you recommend to leave the double cream and cream cheese at room temperature or chilled? Thank you very much.
Hi Violaine. In my personal experience, I think it's the brand. Cheaper versions and 'light' versions don't seem to set as well or sometimes even at all! Philadelphia original full fat is always my go to for no bake cheesecakes. I tend to wait until it's on offer though as I know it can be expensive! Emma x
Is Billington’s soft light brown sugar okay to use?
Hi Sabrina. I usually wouldn’t use brown sugar in a cheesecake (that’s more of a brownies or cookies type of sugar for me) but it should work fine if that’s what you have in the cupboards 🙂 Emma x
Can I use regular granulated caster sugar instead of golden caster sugar
Hi Sabrina. Yep! Regular caster sugar will work fine instead of golden caster sugar. Golden caster sugar just adds a slight caramel flavour that regular caster sugar doesn’t. Don’t use granulated sugar though as the crystals are too large. Make sure you use a fine sugar. Thanks 🙂 Emma x
my another question is that i have crunchy lotus spread not smooth one as it is not available, so that would be ok?
Hi Amna. It should work but it will just be lumpy instead of smooth. Emma x
hi
did u beat the double cream until it formed stiff peak?
thanks
Hi Amna, yes I did beat them to stiff peaks 🙂 Emma x
Loved this cheesecake!! Your recipe v easy n simple to make ..??
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
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?
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
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.
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
Can i add white chocolate to the mix.
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
Hi can I use regular caster sugar instead of golden?
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
Any chance you have the conversion of these measurements into American cups, ounces and tablespoons??
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
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.
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