Biscoff Cheesecake

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 1 minute
  • Total Time: 31 minutes
  • Yield: 16 slices 1x


Fancy Biscoff cheesecake? Here is the only recipe you’ll ever need. This no bake cheesecake makes for the perfect summer dessert. I dare you to try it!



  • 450g (1lb) Lotus Biscoff biscuits
  • 175g (6oz) unsalted butter, melted
  • 750g (1½lbs) cream cheese
  • 180g (6oz) icing sugar, sifted
  • 7.5ml (1½ tsp) vanilla extract
  • 450g (1lb) Biscoff spread
  • 600ml (20fl oz) double cream
  • Extra Biscoff biscuits [optional]


  1. Crush the biscuits in a sealable plastic bag with a rolling pin, until everything turns into crumbs.
  2. Mix the butter with the crumbs.
  3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
  4. Combine the cheese, 150g (5oz) sugar, 325g (11½oz) Biscoff spread and vanilla in a bowl and beat until well combined with a stand mixer.
  5. Pour 450ml (15fl oz) of the cream in another bowl and whisk until peaks form.
  6. Gently fold the cream into the cheese mixture.
  7. Spoon the cheesecake filling on top of the biscuit base and spread evenly.
  8. Place in the fridge for at least 6 hours, but preferably overnight, to set.
  9. Once set, release the side of the cake tin and place on a serving plate.
  10. Zap the 125g (4½oz) Biscoff spread in the microwave for shorts spurts until it’s runny.
  11. Mix the remaining remaining 150ml (5fl oz) cream and 30ml (2 tbsp) sugar with the Biscoff.
  12. Drizzle or ice the sauce over the cheesecake as you please and decorate with Lotus Biscoff cookies to your heart’s delight. Enjoy!


  • If you’re going to make this, decide to go out with bang. I.e. none of this low-fat business. For optimal results, this cheesecake should be created with full fat products.
  • Category: Dessert
  • Method: No Cook
  • Cuisine: Belgian

Keywords: biscoff cheesecake, biscoff recipe, summer dessert recipe, no bake cheesecake