No-Bake Biscoff Cheesecake – A crunchy Biscoff biscuit base, topped with a creamy Biscoff cheesecake filling and finished with swirls of whipped cream, and even more Biscoff biscuits – It’s a Biscoff lovers dream dessert.
After the success of my recent Oreo Cheesecake I decided to come back with another biscuity dessert – Biscoff Cheesecake.
It was inspired by my family’s love of Biscoff (I seriously had to hide the biscuits and spread when I was developing this recipe so they didn’t all disappear before I was done!). It felt mean at the time, but I am happy to say that this cheesecake was totally worth all of the biscuit rationing during development. It has a crunchy Biscoff biscuit base, smooth Biscoff cheesecake filling, and then if that wasn’t enough it’s topped with swirls of whipped cream and even more biscuits. Even better, it’s really easy to make too.
Biscoff Cheesecake Q&A
With all my recipes I like to try and anticipate all of the questions you might have. If it’s your first time making this Lotus Biscoff Cheesecake, then make sure you have a good read through as there’s lots of extra tips here…
How long does this cheesecake last for and how should it be stored?
This cheesecake needs to be made at least 2 yours before serving to give it time to set. However, I like to make it about 24 hours in advance in order to allow the biscuits in the filling to soften, making the filling smoother.
It can be made up to three days before you want to eat it and stored in the fridge. If you are making it in advance, then I recommend waiting to add the whipped cream and biscuit decoration until just before serving.
❄️ Suitable for freezing
If you want to make the cheesecake further in advance, then it can be frozen (without the decoration).
If you’d like more details about how to store the cheesecake in the freezer then take a look at the tips for my Oreo Cheesecake as the advice for this one is the same.
Can I replace the Biscoff biscuits in this cheesecake with Biscoff spread?
Yes.
You can replace the Biscoff biscuits in the filling (obviously you need biscuits for the biscuit base 🙂 ) with Biscoff spread.
To do this switch the 150g of biscuits listed in the recipe for 300g of Biscoff spread.
Why do you need more spread than biscuits?
I had originally planned to make this cheesecake using the spread rather than ground biscuits as the spread already had a soft, cheescakey texture so I thought it would combine well.
However, when I tested the recipe I found that it was difficult to get the cheesecake to have a truly Biscoffy flavour without adding a LOT of the spread. I decided to test using ground biscuits instead and the problem was immediately solved.
The reason for this is that Biscoff spread is a made from ground biscuits with added fats and sugars. This means the flavour is less intense than the original biscuits (I don’t tend to notice when I eat it as a spread, but it becomes clearer as soon as I attempt to bake with it). Using ground biscuits instead of spread means the cheesecake is full of flavour.
In order to achieve the same flavour using spread rather than biscuits you’ll need double the quantity (whilst keeping the quantity of all other ingredients the same).
What is this recipe free from? Who is it suitable for?
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Sulphite-Free
- Lupin-Free
Love Cheesecake?
Then make sure you take a look at all of my other Cheesecake Recipes including my classic Chocolate Cheesecake as well as others inspired by some of my favourite treats such as Chocolate Orange or Oreo.
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Biscoff Cheesecake (No-Bake)
INGREDIENTS
For the base
- 100 g Lotus Biscoff biscuits - c. 13 biscuits
- 40 g butter
For the cheesecake mixture
- 185 ml double cream
- 185 g cream cheese
- 75 g caster sugar
- 150 g Lotus Biscoff biscuits - c. 20 biscuits
To decorate
- 75 ml double cream
- 5 Lotus Biscoff Biscuits - To decorate mine, I kept four whole and crush one to sprinkle onto the cream
INSTRUCTIONS
Make the biscuit base
- Line the base of an 18cm round loose-bottomed tin with greaseproof paper or a reusable baking liner.
- Melt the butter (40g).Crush the Biscoff biscuits (100g/13 biscuits).Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the cheesecake filling.
Make the cheesecake filling
- Finely crush your Biscoff biscuits (150g/20 biscuits)
- Whip the double cream (185ml) until it forms stiff peaks.Add the cream cheese (185g) and caster sugar (75g) and whisk again until the mixture forms stiff peaks.Finally add the crushed Biscoff biscuits and whisk onto the mixture.
- Remove the cheesecake base from the fridge. Add the cheesecake mixture to the tin. Use the back of a spoon to push the mixture down, ensuring there are no air holes. Smooth the top with a palette knife or the back of a spoon.Return the cheesecake to the fridge for a minimum of 2 hours to chill.
Decorate the cheesecake
- When you're ready to serve your cheesecake, remove it from the fridge and remove the tin – If you find the edges of the cheesecake are smudged by the action of removing it from the tin, run a palette knife around the edge to smooth it.
- Whip the double cream (75ml) until it form stiff peaks. Put it into a piping bag fitted with a star nozzle (I use a JEM 1B nozzle). Pipe 8 stars of cream around the edge of the cheesecake.
- Finally add an Biscoff bidscuit to every other star of cream and sprinkle a crushed Biscoff biscuit over the cream swirls and then serve.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
becca says
it looks good
Cheska says
Hi!!! Any substitute of double cream? I can’t find here in our place…
Charlotte Oates says
What country are you in?
Anita says
If in the uk… Quark is fabulous for it. Get from Asda or Aldi or Tesco.
Cheska says
I’m in the US.
Charlotte Oates says
You can use heavy cream instead
Kirsty says
Hi Charlotte
Would you be able to use half spread/half biscuits in the filling?
Charlotte Oates says
If you want to use some spread and some biscuits for the filling, replace the weight of biscuits you’re not using with double the weight of spread.
Sofie says
Hi hun
Would you be able to tell how many lbs this cheesecake is?
Charlotte Oates says
I’ve never weighed it after baking, but I would expect it to be about 30oz in total (1.9 lbs)
Crysta says
Absolutely Devine! Huge hit for my family, set beautifully and tastes phenomenal!
Highly recommend these recipes. Can’t wait to make more!
Naz says
This cheesecake was amazing and set really well unlike other recipes i have tried in the past. The whole family loved it. Will definitely be making it again. Thanks for the recipe x
Broome Claire says
A decadent and scrumptious cheesecake. Very easy to make and a great treat and surprise for my husbands birthday. He loves these biscuits so combining into a cheesecake for dessert Winner!
EmmaT says
Hi Charlotte. I made this cheesecake last weekend for a BBQ we were going to and it was a hit! I’d had some previously, but my sister-in-law had made it, so was pleasantly surprised when my attempt came out just as tasty :-).
My question, which is probably very naïve, is whether the cream cheese can be substituted with quark? You’re probably thinking “why on earth would you”, but I wanted to ask :-).
Thank you for sharing this gorgeous recipe.
Charlotte Oates says
I’ve not actually used quark to make a cheesecake before so I’m not 100% sure. Sorry.
SamK says
Hi Emma, I usually make my own cream cheese at home. I boil milk and add an acid or yogurt until the whey separates and curds form (this is what quark is, no?). I drain it well and then blend until smooth. I prefer this because the cream cheese has a firmer texture and holds up much better in the heat. Taste wise, after adding all the other ingredients, I haven’t found a difference.
Sarah says
Hi, I just bought all the ingredients to make this recipe and I am so excited! However I have just realised my tin is 21cm. Would you suggest I need to increase the ingredients?
Thanks!
Charlotte Oates says
I would increase the ingredient quantities by 50%
Chloe says
How long can this cheesecake be kept for once it’s made? Would it be fine to make on a Saturday and serve on the Sunday for a party?
Charlotte Oates says
This cheesecake can be made up to 3 days in advance and then stored in the fridge. Actually it’s at its best made the day before. If you wanted to make it further in advance then it can be frozen. There are instructions for how to do this in the main post above the recipe.
Lee Pearson says
Made this today and doubled the base as we like it thicker, divine!
Katie says
I made this today – gorgeous 🙂 we like a biscuit base in our house so I doubled the base quantities. The colour develops and the biscuit crumb inside the cheesecake mix dissolved while in the fridge (after 4 hours) so it wasn’t really lumpy. Having seen other versions on the internet, we decided that a caramel sauce on top would make it too sickly which was the right decision. Definitely tastes of biscoff 🙂 It’s our new favourite, thanks xxx
chris says
can I use icing sugar(powdered sugar) instead of castor sugar and if so does the amount needed remain the same.
Cheers
Charlotte Oates says
Yes you can. You’ll be fine to use the same weight.
Rabia says
Hi I love this recipe and wanted to try it out as mini cheesecakes, how much do you think I should decrease amount of ingredients by?
Charlotte Oates says
How many mini cheesecakes and what size are they?
Aimee Jackson says
Made this recipe and decorated with Biscoff sauce, absolutely amazing! Can’t wait to try the oreo one.
Charlotte Oates says
I’m glad you enjoyed it. If you’re a fan of Biscoff then I publish a recipe for Biscoff cupcakes today that you might enjoy.
Vicki Martin says
How much more of the ingredients would I need for a 23 inch tin? Thank you! 🙂
Charlotte Oates says
For a 23cm tin you’ll need to increase the ingredients by two-thirds.
Rahela says
I’ve made mine and it’s waiting in the fridge for tomorrow, tasted a bit and it’s lush! Can’t wait for tomorrow. Thanks for a really great, easy to follow recipe
Alice Swatton says
Could you use lotus spread in the cheesecake mix instead of biscuits?
Charlotte Oates says
Yes. If you scroll up above the recipe there’s a section in the Q&A about substituting the biscuits for spread.
De Reiger says
Yes very interesting to bake this cheesy cake,may be a i can try banana flavor for a change.
Charlotte Oates says
Unfortunately I don’t have a recipe for a banana cheesecake – sorry.
mohan kumar says
Very nice recipe. We have to try. So easy, flavorful and delicious.