A decadent, no-bake cheesecake made from a Biscoff biscuit base filled with a cream cheese, cream and Biscoff spread filing, then decorated with more cream, Biscoff spread and biscuits!
WOW! This Biscoff Cheesecake is seriously sensational. The crunchy biscuit base compliments the creamy filling, both flavoured with the recognisable Biscoff flavours of ginger, cinnamon and caramel. Topped with whipped cream and extra crispy cookies, and drizzled with more caramel spread on top for extra deliciousness, this dessert is a showstopper.
No-bake cheesecakes are so easy to make. For other great ideas check out my Snickers Cheesecake, Easter Cheesecake Cups or my Lemon Curd Cheesecake Slice.
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Ingredient notes:
- Biscoff biscuits: Popular the world over, the uniqueness of these biscuits lies in their caramelised flavour.
- Biscoff spread: Inspired by the original biscuits, the Biscoff caramel spread can be eaten on bread or used in baking. For another amazing Biscoff spread recipe, be sure to try our Biscoff Cinnamon Scrolls.
- Cream cheese: The key to every good cheesecake is the cream cheese! Try and use regular cream cheese over spreadable if you can.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a food processor, blitz the biscuits into a fine crumb. Add the salt and melted butter, pulse together until combined. Press mixture into a lined 22cm spring form cake tin and smooth flat with the back of a metal spoon. Chill in the fridge to set while you make the filling.
In a mixer, whip the cream until stiff peaks form, be careful not to over mix. Set aside in a bowl. Use the paddle attachment to beat the cream cheese, sugar and vanilla together until light and fluffy (about 5 minutes), scraping down the sides as you go. Add the Biscoff spread, then beat until well combined.
Gently fold in half of the whipped cream, then the remaining half until fully combined. Pour the cheesecake mixture onto the base and smooth out to the edges. Refrigerate for at least 6 hours or preferably overnight.
Run a sharp knife around the edge of the tin, remove the cheesecake and place on a serving plate.
Gently melt the Biscoff spread in the microwave, 10 seconds at a time, until runny but not too hot, then drizzle over the top and decorate with extra Biscoff biscuit crumbs and whipped cream.
Recipe FAQs:
Originally created in Belgium in 1932, today these biscuits are popular the world over. On the Lotus website it states "Coffee lovers all over the world ask for a Lotus Biscoff with their latte or espresso. Unsurprisingly, the name Lotus Biscoff itself is a combination of 'biscuit' and 'coffee'".
Just warm it in the microwave for 10 seconds at a time. Be careful not to get it too hot, just enough to make a smooth paste.
Yes of course, I prefer the smooth spread in the filling because it creates a smooth and silky cheesecake and I like to add extra crunch using some extra crushed up biscuits when I decorate at the end.
Storage:
Store your Biscoff Cheesecake in an airtight container in the fridge for up to four days. A no-bake cheesecake can also be frozen. Cover well and store in an airtight container in the freezer for up three months. Just be mindful that the biscuit base might not be as crisp after freezing.
Top tips:
I was so excited to use the Biscoff spread after enjoying the Biscoff biscuits for so long. If you can't find either of these products you could always substitute for your favourite biscuits and caramel spread.
Related Recipes:
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Biscoff Cheesecake
A decadent no-bake cheesecake made with a Biscoff biscuit base and a filling made from cream cheese, cream and Biscoff spread.
Ingredients
Base
- 250g Biscoff biscuits
- 1⁄4 tsp salt
- 90g butter, melted
Filling
- 250ml cream
- 500g cream cheese
- 1⁄3 cup caster sugar
- 1 tsp vanilla essence
- 1 cup Biscoff spread
Optional decoration
- Whipped cream
- Extra Biscoff biscuit crumbs
- Extra Biscoff spread
Instructions
- In a food processor, blitz the biscuits into a fine crumb. Add the salt and melted butter, pulse together until combined.
- Press mixture into a lined 22cm spring form cake tin and smooth flat with the back of a metal spoon. Chill in the fridge to set while you make the filling.
- In a mixer, whip the cream until stiff peaks form, be careful not to over mix. Set aside in a bowl.
- Use the paddle attachment to beat the cream cheese, sugar and vanilla together until light and fluffy (about 5 minutes), scraping down the sides as you go. Add the Biscoff spread, then beat until well combined.
- Gently fold in half of the whipped cream, then the remaining half until fully combined. Pour the cheesecake mixture onto the base and smooth out to the edges. Refrigerate for at least 6 hours or preferably overnight.
- Run a sharp knife around the edge of the tin, remove the cheesecake and place on a serving plate.
- Gently melt the Biscoff spread in the microwave, 10 seconds at a time, until runny but not too hot, then drizzle over the top and decorate with extra Biscoff biscuit crumbs and whipped cream.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 100mgSodium: 460mgCarbohydrates: 24gFiber: 0gSugar: 10gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kerry says
I made this yesterday and we just taste tested it today, DELICIOUS! Thanks!
VJ cooks says
Oh yay! So pleased to hear you enjoyed it 🙂
Nabeela says
I made this cake and it was delicious but inspite of being in the fridge for almost 2 days, it was still a soft consistency however could cut a slice.
Cookalicious says
Mmm that was goooooood
Sharron says
Looks yummy. Any ideas on what biscuits I could use to make it gluten free?
VJ cooks says
You could use a gluten free ginger biscuit but obviously it won't taste quite the same.
Paula says
Could you add gelatine powder to this mixture (mixed in some water) just to ensure it sets quite well especially serving it up in this warm weather?!
VJ cooks says
I haven't tried that. Let me know how you get on.
Lorna says
I add gelatine and it still tastes yummy
Olympia says
250ml cream in the filling - is it sour cream or whipping cream or some other kind of cream?
Vanya Insull says
Hi Olympia, it's fresh whipping cream. Thanks.
Laura says
Even when I keep the cream cbeese at room temp, I still get little bits of it that won't mix into the filling. What am I doing wrong?
VJ cooks says
Hi Laura, are you using an electric mixer or stand mixer? These should both have the capacity to whip the cream cheese until smooth. I would just keep whipping for as long as it takes to get a smooth consistency, then add the other ingredients.
Laurel says
Been making this cheesecake every week since the first try , and it is so good!! Me and my son could eat the whole thing in one day but i cut them into smaller sizes and put them in a container in the fridge so we can have a random piece every now and again over the next couple days.
VJ cooks says
That's always my issue with cheesecake too! I often make it when we have guests to stop myself!
Hayley says
I love the texture of this cheesecake but I need to make it gf. Do you think I could do a straight swap for peanut butter?
VJ cooks says
I think that would work! Let me know how you get on 🙂
Justine says
My boys LOVED this!! They tell me it’s gone to the top of their best dessert list. A delicious cheesecake. Thanks!
VJ cooks says
Amazing! Thanks for the feedback, Justine 🙂
Olivia says
My family always request this cheesecake! I’ve just made one for Christmas Day. Will it last in the fridge until then or would it be better to freeze it?
VJ cooks says
Either would be fine 🙂