This no-bake Biscoff Cheesecake is about to blow your Biscoff-loving socks off! A buttery Biscoff cookie butter base, creamy cheesecake filling, topped with a dripping layer of silky Biscoff frosting.
Biscoff Cheesecake Recipe Snapshot
What it is: No-bake cheesecake with a Lotus biscuit base, creamy Biscoff cheesecake filling, and Biscoff spread topping.
Why you'll love it: It's an easy recipe that makes a super tall cheesecake that looks and tastes amazing.
How to make it: Beat the cream cheese with sugar and Biscoff spread, then fold in the whipped cream and set.
At first, I didn't get the hype around Biscoff - Lotus biscuits just felt like just another hotel cookie. But after testing this no-bake cheesecake recipe multiple times, I finally nailed the perfect balance of creamy, smooth filling with that gorgeous caramelized Biscoff flavor.
What makes this recipe special is how simple and foolproof it is. It's free of complicated steps or long baking; just easy ingredients and a method that works. No-bake cheesecakes are always a winner in my books because they come together so quickly and easily but make for wonderful desserts. Some of my other favorites include my Cookie Dough Cheesecake and my Millionaire's Cheesecake.
If you're a Biscoff lover, or want to learn to love it, this cheesecake is a great place to start. I've perfected it so you can enjoy a super smooth and creamy, delightful Biscoff cheesecake that will completely satisfy those guilty pleasure cravings!
Reader Review:
OMGGGG this cheesecake is the absolute best thing I have ever tasted! Your recipe is so good and super easy to follow! Thank you SO MUCH for sharing this recipe! I can't wait to make it for my daughter and my niece!!
⭐⭐⭐⭐⭐ - Sammy
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Ingredients
This recipe has been developed and tested using both UK and US ingredients. Pay close attention to the ingredient notes to make sure you are using the right thing.
- Lotus Biscoff Biscuits - For the crumb crust, these little speculoos cookies are everywhere; you should be able to find them at most grocery stores.
- Butter - Unsalted.
- Cream Cheese - Use full-fat cream cheese for this recipe, not the spreadable kind. It should be room temperature. Drain any liquid from the packaging before adding to the cheesecake.
- Double Cream (Heavy Cream) - The cream MUST be at least 36% fat or the cheesecake will not set. This means heavy cream, heavy whipping cream, or double cream. If you can't find cream above 36%, you can add some gelatin to the cheesecake to help it set.
- Lotus Biscoff Spread - This is smooth Biscoff spread, which you can find in most supermarkets. If you can't find specifically Lotus Biscoff, you can use another brand of cookie butter instead - they are all made with speculoos biscuits and will give the same flavor.
- Icing Sugar (Powdered Sugar) - This will dissolve easily to add some sweetness and stability to the creamy Biscoff cheesecake filling.
- Vanilla - Use vanilla extract or vanilla bean paste.
See recipe card for quantities.
Equipment
- Cake Pan - A 9-inch loose-bottomed cake pan or a springform pan, ideally with tall sides.
- Mixer - The cheesecake filling can be whipped by hand, but it is easier with a stand mixer or an electric mixer.
- Spatula - Or a paddle knife to smooth out the cheesecake filling.
- Piping Bag - To create the Biscoff drips down the side of the cheesecake. You can also use a plastic squirt bottle or a spoon.
How to Make Biscoff Cheesecake
There are three stages to this Biscoff cheesecake recipe:
- Making the Biscoff crumb base
- Making the cheesecake filling
- Decorating the cheesecake
How to Make the Biscoff Biscuit Crust
The Biscoff cheesecake crust is super easy to make and only has two ingredients. It's just like a classic graham cracker crust, but with lotus cookies instead!
Make Crumb
Crush the Lotus biscuits using a food processor until they turn to fine crumbs. Alternatively, put the biscuits in a plastic bag and crush them with a rolling pin.
Melt Butter
Microwave the butter in 30-second bursts until melted.
Pour the melted butter into your cookie crumbs and pulse or stir together until the crumbs are coated and the mixture holds together when you squeeze it.
Form Base
Tip the mixture into the bottom of the springform pan and press it down with your hands to form an even layer, keeping the sides of the pan clean.
Use the bottom of a glass to create a tight, even biscuit base.
How to Make the Biscoff Cheesecake Filling
This is really the ultimate Biscoff cheesecake, it has an entire jar of biscoff spread in the cheesecake filling - I think that says it all!
Whip Cream
Pour the double cream into a bowl, and whip until it reaches stiff peaks. Set aside.
Beat Batter
In a separate large bowl, add in the cream cheese, powdered sugar, vanilla, and Biscoff spread. Beat together until smooth and well combined.
Add a Little Cream
Scoop a dollop of the whipped cream and stir it into the cream cheese mixture to loosen it up a little.
Fold in Cream
Gradually fold in the remaining whipped cream gently until it is completely incorporated, scraping down the sides as you go.
Smooth over Crust
Pour the Biscoff cheesecake batter into the prepared pan on top of the crust, and smooth it out with a spatula.
Place the cheesecake into the fridge and leave it to set overnight (or for at least eight hours).
How to Decorate the Biscoff Cheesecake
Decorating your Biscoff cheesecake is optional, but here's a rundown of how I did it. I opted for a melted Biscoff drip (arguably the best part of this Lotus Biscoff cheesecake recipe!)
Drip and Spread
Carefully remove the cheesecake from the pan. See the section below for a detailed tutorial on this. Melt some Biscoff/cookie butter in the microwave for 15-20 seconds.
Gently pipe some of the melted Biscoff around the edge of the cheesecake, letting it run down the side to create a drip. Pour the remaining mixture all over the top of the cheesecake and spread it out smoothly.
Final Touches
If you'd like some whipped cream rosettes as I had in the pictures, you can whip up some homemade whipped cream and pipe it on top.
For a finishing touch, break up a Lotus biscuit with your fingers and sprinkle the crumbs on top of the whipped cream swirls.
How to Get No-Bake Cheesecake Out of the Pan
Use a pan with a removable bottom - a loose-bottomed pan or a springform pan both work well. You don't need to grease it, but a parchment paper circle can help with transferring.
To release the cheesecake, let it sit at room temperature for 5 minutes. Then, gently push up the base (or release the clasp). If it resists, don't force it. Try wrapping the pan with a warm, damp dish towel for a minute, or lightly heat the outside with a kitchen torch (for metal pans only). Once released, you can smooth the sides with a palette knife if you'd like.
Variations
This Biscoff cheesecake recipe is already golden in my opinion. But if you wanted to switch it up a bit, here are some ideas for you:
- Adding other spreads - You could substitute some of the Biscoff spread for some Nutella or peanut butter for a more interesting flavor profile.
- Crunchy Biscoff - This recipe uses smooth Biscoff spread, but you can also use crunchy cookie butter if you prefer; it just won't have quite such a smooth finish.
- Mini Biscoff Cheesecakes - Instead of one big cheesecake, you could put these into mini pans to make tiny Biscoff cheesecakes - super cute!
- Gingerbread Biscoff Cheesecake - For a Christmassy take on this recipe, try adding some gingerbread cookies into the mix. Add them to the base, then add some ground ginger to the cheesecake filling and crumble some more gingerbread crumbs on top.
Storage
Store your cheesecake in an airtight container in the fridge for up to 5 days.
FAQ
If you have a question about this recipe that isn't answered here, feel free to write it in the comment section, and I will get back to you as soon as I can.
If you're unable to get access to the original spread, it's absolutely fine to use dupes that mimic Biscoff's, or other cookie butter spreads - they are all made with speculoos cookies which give the same flavor.
This is really important to know as it determines whether the cheesecake sets properly or not. Beat just until stiff peaks form - the cream should be thick and stand up straight when you lift the whisk, holding its shape firmly. Further whisking for too long could result in lumpy cream.
If your cheesecake doesn't hold it's shape properly, it may collapse when you cut it and won't have that lovely, creamy texture we're after. This could happen if the cream hasn't been whipped enough. Be sure to beat until you get stiff peaks - the cream should be thick and hold its shape firmly, forming peaks that stand up straight when you lift the beater. It could also be caused by not using the right kind of cream or cream cheese. Your heavy cream must be at least 36% fat content, and your cream cheese needs to be full-fat (not the spreadable kind).
Lumps that won't disappear might mean the cream cheese wasn't at room temperature, making it harder to blend smoothly with the other ingredients. Or, if the cream was over-whipped, it can make it tricky to fold everything together evenly.
More Cheesecake Recipes
Try out these tasty recipes for some more creamy cheesecakes:
Watch How To Make Biscoff Cheesecake (Video)
If you prefer to watch this Biscoff cheesecake recipe being made, you can check out my full video tutorial here:
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Biscoff Cheesecake Recipe (No Bake)
Ingredients
- 300 g Biscoff Biscuits (about 1 whole packet + 6 biscuits)
- 115 g (1 stick) Unsalted Butter
- 765 g (27 oz) Cream Cheese full fat (room temperature)
- 150 g (1½ cups) Icing Sugar (powdered sugar)
- 375 g (1 jar) Biscoff Spread (or any cookie butter)
- 480 ml (2 cups) Double Cream (heavy cream)
- 1 teaspoon Vanilla Extract
- 3 tablespoon Biscoff Spread
Equipment
- Loose-bottomed Cake Pan *this is a tall cheesecake so make sure to use a tall pan
- Mixer stand mixer or electric whisk
Instructions
- Crush the Biscoff biscuits in a food processor or in a bag with a rolling pin.300 g Biscoff Biscuits
- Melt the butter in the microwave.115 g (1 stick) Unsalted Butter
- Combine the Biscoff crumbs and melted butter until well incorporated, then press into the base of the cake pan. Set aside.
- Whip the cream to stiff peaks and then set aside.480 ml (2 cups) Double Cream
- Add the cream cheese, powdered sugar, Biscoff spread and vanilla to a large mixing bowl and beat together until smooth and combined.765 g (27 oz) Cream Cheese, 150 g (1½ cups) Icing Sugar, 1 tsp Vanilla Extract, 375 g (1 jar) Biscoff Spread
- Scoop a dollop of whipped cream into the cream cheese mixture and stir it in to loosen up the mixture.
- Gently fold the remaining cream into the cheesecake mixture until totally combined.
- Pour the cheesecake batter into the cake pan, on top of the crust and smooth out.
- Chill in the fridge overnight, or for at least 8 hours.
- Once the cheesecake has chilled, remove it from the pan (see post above for tips on how to do this).
- Melt a few tablespoons of Biscoff spread in the microwave for 15-20 seconds and put into a piping bag. Snip a small hole in the end of the bag.
- Pipe a drip of Biscoff around the outside of the cheesecake, then pour the rest of the melted Biscoff on top of the cheesecake and smooth.3 tbsp Biscoff Spread
- Whip up some more cream and pipe some swirls on top of the cheesecake.
- Crumble a Biscoff cookie with your fingers and sprinkle it on top of the cream for a finishing touch.
Michelle Nelson says
This sounds wonderful! I was thinking I would like to make mini cheesecakes in a jar for my mom's 90th birthday next month. What size jar would you suggest and how much crust and filling in each? Thank you.
Jules Grasekamp says
Hi Michelle,
I'm so glad you like the sound of the Biscoff cheesecake, it's definitely a crowd pleaser!
To be honest I have no idea about number of jars - it depends so much on the size and shape, whether they are wide or tall, how much you fill them etc.
I'm sorry i can't be more helpful but I wouldn't want to give you a number and have it be completely off!
I hope you and your family have a wonderful time for your mom's 90th.
Jules
Michelle Nelson says
I understand Jules. Thanks for getting back to me though. I guess I will just have to do some testing. It could be a fun as well as yummy experiment!
Nancy says
Hi.
Will it work with 35% heavy cream?
Jules Grasekamp says
Hi Nancy,
It may not be quite as firm with 35% heavy cream but it should still work and hold its shape.
If you are worried you can add some gelatine - I have included instructions in the post for this. But I think it will be alright with 35%
Hope you love it!
Jules
Susan says
what size springform pan does this recipe use?
Jules Grasekamp says
I use a deep 8-inch pan, but it would also work in a 9-inch 🙂
Jules
Sammy says
OMGGGG this cheesecake is the absolute best thing I have ever tasted! Your recipe is so good and super easy to follow! Thank you SO MUCH for sharing this recipe! I can’t wait to make it for my daughter and my niece!!!
Penny says
Delicious recipe!! Made two !
A separate one using plant based cream cheese and oat whipping cream for family member that can't eat milk. Worked out perfectly !!
Melissa M Torres says
I just found out about Biscoff this year and then found this recipe so I had to make it and shared on New Years Eve, It was SO good!
Linda smart says
Another wonderful collection of yummy bakes Juliane, millionaire shortcake is first on the list then, my favourite, pistachio cake!
Well done once again
Jules says
Thank you 🙂 Glad you like the recipes!
Cathy says
What size cheesecake pan would I make this in? I’m planning to make this for my husbands 60th bday. He LOVES Biscoff cookies and I think he would LOVE LOVE this!
Jules Grasekamp says
I would go for an 8 or 9 inch pan with loose base. Hope this helps and hope he has a great birthday! 🙂
Jules