Biscoff spread by the brand Lotus is a big hit in my house, although my boyfriend eats most of it! I’m not a huge fan of it straight from the jar (or on toast, which is how my boyfriend usually eats it!), but I love it in desserts. I’ve made a few Biscoff desserts so far, and I thought it was about time for a No Bake Biscoff Cheesecake! The base is Biscoff biscuits of course, the cream cheese filling is infused with Biscoff spread and it’s topped with whipped cream, melted Biscoff spread and Biscoff biscuits! Did I say Biscoff enough times?!
How to make a Biscoff Cheesecake…
To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.
For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, Biscoff spread and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.
Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.
The next day I removed it from the tin, and warmed the Biscoff spread in the microwave. Then I piped it all over the cheesecake. Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan!
Recommended Equipment and Ingredients*
| 23cm Springform tin | Electric hand mixer | Biscoff spread |
| Food processor | Piping bags | Wilton 2D Piping nozzle |
| Biscoff biscuits |
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
The Biscoff Cheesecake is any Biscoff lovers dream! My boyfriend absolutely loved it! I was a big fan too of the delicious caramelised biscuit base and creamy Biscof infused filling, it was such a tasty treat!
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
More Biscoff recipes…
Biscoff Cheesecake (No Bake)
Ingredients
For the biscuit base
- 300 g Lotus Biscoff biscuits
- 125 g Butter or baking spread melted
For the cheesecake filling
- 600 g Full fat cream cheese
- 300 g Biscoff spread
- 125 g Icing sugar
- 300 ml Double cream
For the decoration
- 75 g Biscoff spread
- 300 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- 16 Lotus Biscoff biscuits
Instructions
- To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, Biscoff and icing sugar until smooth with no lumps
- Add the double cream and whisk until it is very thick and holds it's shape
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To decorate, warm the Biscoff for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake
- Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
- Place the Lotus Biscoff biscuits on top of the cream. The biscuits will go soft after several hours in contact with the cream so add them later if you're not serving the cheesecake straight away
- Serve immediately, store any leftovers in the fridge and eat within 2 days
Video
Nutrition
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NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!
If you like this, check out more of my Cheesecake recipes!
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I’ve never had biscoff spread (is it like caramel?) but the cheesecake looks gorgeous and I am sure tastes delicious. Thank you for bringing your recipe to #CookBlogShare
Yes its described as caramelised biscuit, but it also has a spiced flavour to it too. You must try it!
I’ve made this recipe twice now and it is AMAZING, my whole family loved it and it is so delicious.
Thank you so much for letting me know, I’m so happy to hear this!!
Roughly how long do you whip the double cream in for? I understand this can vary on the speed.
Hi Georgina, it doesn’t take very long, maybe 2-3 minutes. You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. I hope that helps!
Do you line the bottom of the tin at all as I struggle to get the base off of the bottom of the tin ?
Hi Georgie, no I never line the tin as I find it too difficult to get any paper off the bottom of the cheesecake. I loosen the cheesecake from the base with a palette knife, then I gently slide it off onto a plate. I hope that helps!
I never liked cheesecake but I had to try this. Now I want to go make 100 more
Thanks so much Simon, that is brilliant feedback!!
Oh my, this looks so delicious!
Thanks Cat, it really was!
This looks amazing. Think I may get my youngest to help make this over half term
Oh fantastic, let me know if you do!
Oh wow! We are huge fans of biscoff biscuits in our house but I have not braved the spread yet (I was worried we might like it too much lol)! I might just have to add it to my grocery list this week though as your cheesecake sounds amazing Kat! Thank you for sharing it with #BakingCrumbs 🙂
Haha yes it is addictive stuff! I hope you like the cheesecake!
YUM! I love biscoff and I can only imagine how good it must be in cheesecake form. Plus this looks gorgeous – a real showstopper!! Eb x
Thanks Eb!
Now this is the sort of recipe that wakes me in the middle of the night. Sweet Lord it is GORGEOUS! I love every single thing about it and I am so going to have to make it. No bake cheesecakes are one of life’s greatest pleasures and so worth it…always Thank you for sharing it with us at #BakingCrumbs
Ah thank you so much Jenny for your kind words! I hope you like the cheesecake!!
Made this for the first time for my work colleagues and they loved it! It was so easy to make and delicious
Yay! That’s awesome Lyndsey, thank you for letting me know!
I’m attempting this today, but with chocolate lotus biscuits (that’s all that was available) and I won’t be adding the fancy topping. I’ve put it all into my fitness pal and it’s going to be 513 calories per serving, without the extra biscuits etc on top. Worth it ??
This looks amazing!!!!
Can I freeze it?
Thank you! I’ve never frozen it myself, but I’ve heard of others freezing it successfully without the decoration (the whipped cream and biscuits).
I’m making this for my daughters birthday base in the fridge as I type. Could only get crunchy Biscoff spread – smooth completely sold out. Hope it looks as delicious as yours when finished!
Crunchy will work fine, just with extra crunchy bits! 🙂
Can I ask why piping nozzle size and brand used for cream on this cheesecake please
Hi Jodie, I used a Wilton 2D nozzle and Philadelphia cream cheese.
My biscuits went soft ontop? Is it best to serve straight away or put the biscuits on when serving?
Hi Hannah, yes the biscuits will go soft from the moisture of the cream after a little while. It’s best to add them as close to serving as you can 🙂
Unfortunately this never worked for me…. the mixture was too runny and would not thicken up as hard as i tried. What a waste of ingredients, i was gutted 😥😥😥 If you can reply to try and advise where you think i went wrong?? it would be much appreciated. Thanks, Anthony
Hi Anthony, I’m sorry the recipe didn’t turn out as you expected. You can still eat the ingredients though, try freezing them for a frozen dessert! The main reasons for it not thickening up would be: not using the right quantity of ingredients, or using different ingredients. So for example if you didn’t use double cream and full fat cream cheese. I also recommend using an electric mixer for the best results. You can find all my tips and tricks, including a video on how to make no bake cheesecakes here: https://thebakingexplorer.com/how-to-make-a-no-bake-cheesecake/ I hope that helps!