Biscoff Cheesecake

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This no-bake Biscoff cheesecake is a pure indulgent delight! It's blissfully simple to make—all you need are Lotus Biscoff biscuits, Biscoff spread, and the usual cheesecake ingredients. The result is a deliciously decadent dessert that tastes like a dream.

From the buttery biscuit base to the creamy filling and crunchy caramel biscuits on top, this recipe is simply out of this world!

Why you'll love this Biscoff cheesecake recipe

The combination of buttery biscuit base and creamy Biscoff cheesecake filling is sensational!
This Biscoff cheesecake serves at least 8 people, making it perfect for special occasions.
You can adapt the recipe and make mini Biscoff cheesecakes
As it's a no-bake recipe, it's easy to make. Plus, it's great for making in the summer as you don't need to use the oven.
I've got all kinds of cheesecake tips and tricks that you can use for other cheesecake recipes.

Equipment needed

There are some important kitchen items that you'll need to make this delicious Biscoff cheesecake recipe:

23cm (9 inch) springform pan – a crucial piece of equipment, springform pans are the best base for making cheesecakes. You can unclip the sides of the springform pan, which makes it so much easier to remove your cheesecake from the pan once it's set
Kitchen scales – cheesecakes need to be precise, so make sure you've got a proper set of scales to get those measurements spot on
Food processor – yes, you can use a rolling pin to bash up your biscuit crumbs, but it's so much easier to use a food processor to blitz them up
Stand mixer – when it comes to whizzing up your cream cheese mixture, a stand mixer is the best tool

How to make Biscoff cheesecake

Assemble all the ingredients together.

Crush the biscuits with a rolling pin.

Mix the melted butter with the Biscoff crumbs.

Spoon the mixture into the base of a cake tin and level with the back of a spoon.

Combine the cheese, sugar, Biscoff spread, and vanilla in a bowl.

Pour the cream into another bowl and whisk until peaks form.

Gently fold the cream into the cheese mixture.

Spoon the cheesecake filling on top of the biscuit base and spread evenly. Chill.

Zap the Biscoff spread in the microwave for short spurts until it’s runny.

Mix the remaining cream and sugar with the Biscoff.

Drizzle or ice the sauce over the cheesecake.

Decorate with Lotus Biscoff cookies to your heart’s delight. Enjoy!

Top Tip

Always go for full-fat cream cheese; otherwise, you might end up with a grainy cream cheese mixture, which will lack that luscious creamy texture.

What to serve with Biscoff cheesecake

Dessert wine pairing

You can pair Biscoff cheesecake with a crisp dry white wine such as an Italian or Californian Chardonnay. If you want bubbles, go for a sparkling rosé.

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Tea or coffee

Serve a slice of this indulgent cheesecake as a mid-morning or afternoon treat, and pair it with your favorite cup of tea or coffee!

Popular substitutions and alternatives

Feel free to swap the vanilla extract with vanilla paste. Substitute at a 1:1 ratio.
You can swap the Biscoff biscuits for digestive biscuits if you prefer.
You can go with either smooth or crunchy Lotus Biscoff spread. For this recipe, we used the smooth version but crunchy gives it a completely different texture!
For a gluten free version, use gluten free peanut butter in place of Biscoff spread and use gluten free caramel flavour cookies in place of Biscoff cookies.

Top Tips

Always use full-fat cream cheese when making cheesecakes. The reduced-fat type doesn't work for no-bake cheesecakes. Also, use room–temperature cream cheese and keep it out of the fridge for 30 minutes beforehand.
Use the bottom of a large glass or a coffee tamper to pack down your biscuit crumbs. This helps to create a stable cheesecake base.
Remove any excess air from the cheesecake filling by dropping the tin onto the countertop 5–10 times from a height of approximately 5 inches.
Chill your cheesecake in the fridge for at least 6 hours. This step is important. Even better, leave it to chill overnight.
Slice cheesecake with a knife that's been warmed in hot water for easy serving.

What is Biscoff?

They are crunchy shortbread cookies with a caramelized sweetness and an undertone of cinnamon flavor, with a bit of a peanut butter flavor.

It's a delicious crunchy shortbread biscuit with a distinct caramel flavor and undertones of cinnamon. Invented by Belgian sweet maker Jan Boone in the 1930s, Lotus Biscoff biscuits became so popular in the 20th century that a biscuit spread and an ice cream version were created.

What can I do with leftover Biscoff biscuits?

There's no better way to use leftover Biscoff biscuits than by making a luscious, no-bake Biscoff cheesecake! From the Biscoff biscuit base to the silky cream cheese filling and the crunchy biscuits on top, it's one of the most indulgent cheesecake recipes you'll ever see!

How do you make sure a no bake cheesecake sets?

Leave it in the fridge for at least 6 hours, preferably overnight. Also, make sure you whisk the cream cheese filling properly and use full-fat cream cheese.

Why does my cheesecake base fall apart?

It could be one of two reasons: either you haven't used enough melted butter or packed the biscuit crumbs down.

How do you store Biscoff cheesecake?

For easy storage, keep cheesecake leftovers in an airtight container in the fridge for up to 4 days.

Can you freeze Biscoff cheesecake?

Yes! Freeze whole or chill completely, slice before freezing, and keep it in the freezer for up to 3 months.

Can you make Biscoff cheesecake ahead of time?

Yes! This Biscoff cheesecake can be made a day or two days in advance. Make the base and the filling and store it in an airtight container in the fridge. Then, when you're ready to serve it, you can add the final decorative flourishes.

More cheesecake recipes

This no-bake Biscoff cheesecake is absolute heaven! Once you've mastered it, it's time to try your hand at some other sensational cheesecakes. Here are a few of my personal favorites:

No bake cherry cheesecake – a wonderfully fruity cheesecake that's very easy to make and impossible to resist
No bake lemon cheesecake – a zesty sensation that's perfect for spring and summer months. Serve with a glass of bubbly and take the rest of the day off!
No bake oreo cheesecake – unapologetically indulgent, this one is for the hardcore chocolate fans! Make it for Oreo lovers and they'll never forget the taste!

More Biscoff recipes

Got some extra Biscoff? Save it for another sublime Biscoff recipe. I've got a few up my sleeve for delicious inspiration:

Biscoff Rocky Road – a delicious blend of biscuit, chocolate and marshmallow, these babies are utterly delectable.
Biscoff Milkshake – the ultimate indulgent milkshake
Biscoff Blondies – an alternative to Biscoff brownies, these blondies are out of this world! A simple recipe that you'll return to again and again
Biscoff Pancakes – perfect for an indulgent breakfast or lunch, these Biscoff pancakes are delicious!

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