• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Savoury
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Biscoff Cheesecake (No Bake)

    17/05/2019 by thebakingexplorer 40 Comments

    Jump to Recipe Jump to Video Print Recipe

    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?!

    Biscoff Cheesecake

    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!

    Biscoff Cheesecake

    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!

    Biscoff Cheesecake

    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!

    Biscoff Cheesecake

    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...

    • Vegan Biscoff Cake
    • Vegan Biscoff Cupcakes
    • Biscoff Cheesecake Squares
    • Biscoff & Banana Cake with Caramel Drip
    • Lotus Biscoff Cupcakes
    • Biscoff Brownies
    • Biscoff Rocky Road
    • Biscoff Loaf Cake
    • Biscoff Ice Cream (No Churn)
    • Biscoff Blondies
    • Biscoff Apple Crumble
    • Chocolate Biscoff Cupcakes
    • Biscoff Slutty Brownies
    • Biscoff Swiss Roll
    • Biscoff Cake
    Biscoff Cheesecake

    Biscoff Cheesecake (No Bake)

    Creamy no bake Biscoff flavoured cheesecake on a Lotus biscuit base, decorated with whipped cream and Lotus biscuits
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake
    Prep Time: 20 minutes
    Decorating time: 20 minutes
    Total Time: 40 minutes
    Servings: 16
    Author: thebakingexplorer

    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
    Metric - US Customary

    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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Nutrition

    Calories: 578kcal | Carbohydrates: 37g | Protein: 6g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 109mg | Sodium: 191mg | Potassium: 80mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1250IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

    Subscribe to my YouTube channel for more recipe videos like this!

    If you like this, check out more of my Cheesecake recipes!

    NB. this post is NOT sponsored by Lotus Biscoff - I just love their products!

    Previous Post: « Jammie Dodger Cupcakes
    Next Post: Salted Caramel Chocolate Tart »

    Reader Interactions

    Comments

    1. Monika Dabrowski

      May 17, 2019 at 8:05 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:05 pm

        Yes its described as caramelised biscuit, but it also has a spiced flavour to it too. You must try it!

        Reply
        • Patience Scott-Russell

          January 07, 2020 at 5:49 pm

          5 stars
          I’ve made this recipe twice now and it is AMAZING, my whole family loved it and it is so delicious.

          Reply
          • thebakingexplorer

            January 08, 2020 at 10:08 pm

            Thank you so much for letting me know, I'm so happy to hear this!!

            Reply
          • Georgina

            January 12, 2020 at 9:37 pm

            Roughly how long do you whip the double cream in for? I understand this can vary on the speed.

            Reply
            • thebakingexplorer

              January 14, 2020 at 3:31 pm

              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!

            • Georgie

              January 26, 2020 at 12:31 pm

              Do you line the bottom of the tin at all as I struggle to get the base off of the bottom of the tin ?

            • thebakingexplorer

              January 26, 2020 at 2:55 pm

              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!

        • Simon

          May 04, 2020 at 8:11 pm

          5 stars
          I never liked cheesecake but I had to try this. Now I want to go make 100 more

          Reply
          • thebakingexplorer

            May 04, 2020 at 10:42 pm

            Thanks so much Simon, that is brilliant feedback!!

            Reply
    2. Cat | Curly's Cooking

      May 19, 2019 at 5:50 pm

      5 stars
      Oh my, this looks so delicious!

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:06 pm

        Thanks Cat, it really was!

        Reply
    3. Louise Fairweather

      May 19, 2019 at 7:26 pm

      This looks amazing. Think I may get my youngest to help make this over half term

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:04 pm

        Oh fantastic, let me know if you do!

        Reply
    4. Jo Allison / Jo's Kitchen Larder

      May 20, 2019 at 11:31 am

      5 stars
      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 🙂

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:07 pm

        Haha yes it is addictive stuff! I hope you like the cheesecake!

        Reply
    5. Eb Gargano | Easy Peasy Foodie

      May 20, 2019 at 5:26 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:07 pm

        Thanks Eb!

        Reply
    6. Jenny Walters

      May 22, 2019 at 11:03 am

      5 stars
      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

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:07 pm

        Ah thank you so much Jenny for your kind words! I hope you like the cheesecake!!

        Reply
    7. Lyndsey

      January 28, 2020 at 12:00 am

      Made this for the first time for my work colleagues and they loved it! It was so easy to make and delicious

      Reply
      • thebakingexplorer

        January 28, 2020 at 2:20 pm

        Yay! That's awesome Lyndsey, thank you for letting me know!

        Reply
    8. Melissa

      April 06, 2020 at 12:28 pm

      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 ??

      Reply
    9. harvey19

      May 26, 2020 at 7:55 am

      This looks amazing!!!!
      Can I freeze it?

      Reply
      • thebakingexplorer

        May 26, 2020 at 12:17 pm

        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).

        Reply
    10. Sue

      June 06, 2020 at 8:50 pm

      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!

      Reply
      • thebakingexplorer

        June 06, 2020 at 9:06 pm

        Crunchy will work fine, just with extra crunchy bits! 🙂

        Reply
    11. Jodie

      July 18, 2020 at 4:51 pm

      Can I ask why piping nozzle size and brand used for cream on this cheesecake please

      Reply
      • thebakingexplorer

        July 18, 2020 at 5:40 pm

        Hi Jodie, I used a Wilton 2D nozzle and Philadelphia cream cheese.

        Reply
    12. Hannah

      September 22, 2020 at 3:00 pm

      My biscuits went soft ontop? Is it best to serve straight away or put the biscuits on when serving?

      Reply
      • thebakingexplorer

        September 22, 2020 at 3:04 pm

        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 🙂

        Reply
    13. Anthony

      October 22, 2020 at 7:15 am

      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

      Reply
      • thebakingexplorer

        October 22, 2020 at 8:22 am

        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!

        Reply
    14. Nadia Maani

      December 25, 2020 at 11:09 am

      5 stars
      Absolutely delicious and easy to make 👌🏽👌🏽

      Reply
      • thebakingexplorer

        December 25, 2020 at 10:27 pm

        Thank you Nadia!

        Reply
    15. Louise O'Reilly

      February 06, 2021 at 7:14 pm

      Hi. Love this receipe. Would the same quantity of ingredients work for a 20cm tin?

      Reply
      • thebakingexplorer

        February 06, 2021 at 8:42 pm

        Hi Louise, no you would need to reduce the ingredient amounts. In order to do this, multiple each ingredient amount by 0.79 to get the amount for a 20cm tin. I hope that helps!

        Reply
    16. Amanda

      February 11, 2021 at 3:15 pm

      5 stars
      Lovely and surprisingly simple recipe. I made this with my 3 year old daughter during a busy morning and it came out beautifully. Thankyou.

      Reply
    17. carrie

      March 18, 2021 at 9:58 pm

      Hi I'm making this for a birthday cake cheesecake does it set hard enough to take out of the spring tin after over night and onto a cake board decorate then deliver that night ?

      Reply
      • thebakingexplorer

        March 19, 2021 at 8:33 am

        Hi Carrie, yes definitely it'll be fine for that. There's a paragraph detailing how to make sure the cheesecake sets in this blog post, so as long as you follow those guidelines it'll work great!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Biscoff Cheesecake (No Bake)
    • Jammie Dodger Blondies Jammie Dodger Blondies
    • Nutella Bueno Cupcakes Nutella Bueno Cupcakes
    • Chocolate Orange Loaf Cake Chocolate Orange Loaf Cake
    • No Bake Maltesers Cheesecake Maltesers Cheesecake (No Bake)

    Recent Recipes

    • Biscoff Rocky Road

      Biscoff Rocky Road

      Apr 9, 2021
    • Homemade Sweet Waffles

      Homemade Sweet Waffles

      Apr 2, 2021
    • Creme Egg Drip Cake

      Creme Egg Drip Cake

      Mar 26, 2021
    • Chocolate Baked Donut Easter Nests

      Chocolate Baked Donut Easter Nests

      Mar 19, 2021
    • Creme Egg Millionaire's Shortbread

      Creme Egg Millionaire's Shortbread

      Mar 12, 2021
    • Creme Egg Chocolate Cake

      Creme Egg Chocolate Cake

      Mar 5, 2021

    Footer

    ↑ back to top

    Foodies100 Index of UK Food Blogs
    Foodies100

    Copyright © 2021 The Baking Explorer