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A biscoff cheesecake in a wooden board.

Biscoff Cheesecake (No-Bake)

 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.
4.46 from 11 votes
Active Time: 20 minutes
Total Time: 20 minutes
+ CHILLING: 2 hours
Servings: 8 people


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


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.


If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some questions.
If you have any further questions then do let me know in the comments and I’ll do my best to help.


Calories: 446kcal | Carbohydrates: 37.1g | Protein: 3.5g | Fat: 32.2g | Saturated Fat: 18.9g | Sodium: 210.7mg | Fiber: 0.5g | Sugar: 24.6g

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.

Course: Dessert
Author: Charlotte Oates