Dessert

No-Bake Biscoff Cheesecake Recipe

ByMaya Arden October 25, 2025October 25, 2025

Introduction

This no-bake Biscoff cheesecake is a delightful treat combining the rich, spiced flavor of Lotus Biscoff biscuits with a creamy, smooth filling. Easy to prepare and perfect for any occasion, it’s a crowd-pleaser that requires no oven time.

A round cheesecake with three visible layers, starting with a crumbly brown base, a thick light tan creamy middle layer, and a smooth caramel drizzle flowing down the sides. Around the top edge, there are dollops of white whipped cream spaced evenly, each topped with brown cookie crumbs, and a brown rectangular cookie inserted vertically between each cream dollop. More cookie crumbs are sprinkled over the center top area in a rough circular shape. The cheesecake sits on a dark serving plate, placed on a white marbled surface with some cookie crumbs scattered around. A silver fork lies near the front edge, and a red package with white text is partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g Lotus/Biscoff biscuits
125 g unsalted butter, melted

500 g full-fat cream cheese
100 g icing sugar

250 g Biscoff spread (smooth or crunchy)
1 tsp vanilla extract

300 ml double cream
150 ml double cream
2 tbsp icing sugar

75 g Biscoff spread, melted
Extra Biscoff biscuits for decoration

Instructions

Step 1: Blitz 300 g Biscoff biscuits in a food processor until finely crumbed. Mix the crumbs with 125 g melted butter, then press firmly into the base of an 8″ (20 cm) deep springform tin to form an even crust.

Step 2: Using an electric mixer, beat together 500 g cream cheese, 1 tsp vanilla extract, 100 g icing sugar, and 250 g Biscoff spread until smooth and well combined.
Step 3: Add 300 ml double cream and whisk slowly until the mixture is thick and holds its shape. Alternatively, whip the cream separately to stiff peaks and fold it gently into the cream cheese mixture.
Step 4: Spread the creamy mixture evenly over the biscuit base and chill in the refrigerator for at least 5–6 hours, preferably overnight, to set properly.

Step 5: In a separate bowl, whip 150 ml double cream with 2 tbsp icing sugar until stiff. Pipe or spread this on top of the set cheesecake as decoration.
Step 6: Drizzle 75 g melted Biscoff spread over the top and add whole Biscoff biscuits for garnish. Remove the cheesecake from the tin carefully before serving.

Tips & Variations

For a crunchier texture, use crunchy Biscoff spread or fold in some crushed Biscoff biscuits into the filling.

Allow the cheesecake to chill overnight for the best flavor and firmness.
For an extra indulgent finish, drizzle melted chocolate over the top along with the Biscoff spread.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To re-soften the cream topping slightly before serving, leave the cheesecake at room temperature for 10–15 minutes. It is not recommended to freeze this cheesecake as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a food processor?

Yes, you can place the biscuits in a sealed plastic bag and crush them with a rolling pin until fine crumbs form, then mix with melted butter for the base.