They don’t come much better than this mouthwatering, deliciously tasting, to die for cheesecake! We are absolutely obsessed with this no-bake cheesecake! A delicious Biscoff breadcrumb base topped with creamy Biscoff cheesecake filling and topped with drizzled Biscoff spread, and half a Biscoff biscuit. This is a dream dessert and was an instant hit in our house!
Why you’ll love this amazing Biscoff cheesecake recipe
What is Biscoff?
Biscoff is renowned for its small biscuits, usually served in a coffee shop and individually wrapped.
These small Belgium biscuits are big in flavor, they’re crunchy and have a distinctive caramel flavor.
Hands down, Biscoff is too good to stay just a biscuit and that’s why we’ve played around and have made this fantastic no-bake Biscoff cheesecake.
It’s awesome. Just deliciously awesome.
Grab the ingredients. Make it. Grab a fork. Eat it. It’s as simple as that!
Is this recipe vegan?
Lotus Biscoff biscuits and Biscoff spread are both vegan, but this recipe uses full-fat cream cheese and butter, so this makes it unsuitable for vegans.
Don’t worry here’s our vegan Biscoff cheesecake!
Do I need any special equipment to make this cheesecake?
For our Biscoff cheesecake recipe, you’ll need a baking tin and ideally a food processor.
You need a food processor to blitz the Lotus Biscoff biscuits, but if you don’t have one, then take a look at our tip section further down for a workaround.
You’ll also need an electric whisk to mix the cheesecake filling and an 18 cm/7″ cake tin.
Is it easy to make?
We think it’s very easy to make.
You’ll need to have a little patience as your cheesecake needs time to set, but if you follow our recipe, we think that most people will be able to make it.
How do I store it?
Your cheesecake will keep in the fridge for up to 3 days, which makes it perfect for making ahead for a special occasion.
We recommend that you follow our recipe, but don’t decorate the cheesecake until the day that you are going to be serving it.
In the unlikely event that you have any leftovers, then you can freeze them for up to 3 months, ensure that you defrost them in the fridge overnight before eating.
How many calories are in a Lotus Biscoff cheesecake?
In this particular cheesecake recipe, there are 612 calories per slice, but we prefer not to think about the calories!
Can you melt Biscoff spread?
Yes, you can.
Simply melt it in the microwave in a microwave-proof dish for around 15 seconds or use a bain-marie if you don’t have a microwave.
We use melted Biscoff spread to decorate the top of the cheesecake, you can spread it over the entire top or you can drizzle zig-zags – it’s up to you!
Recipe notes and expert tips
More easy cheesecake recipes for you to try
If you love our Biscoff cheesecake recipe, then why not give these tasty desserts a try? Creme brulee cheesecake, Malteser cheesecake, Mini egg cheesecake, and Oreo cheesecake.
Try these tasty protein brownies! Looking for the perfect organic puff pastry to fill with sweet treats? Try this recipe from One Sweet Harmony.
How to make a Biscoff no-bake cheesecake with step-by-step instructions
Making our Lotus Biscoff no-bake cheesecake recipe is easy if you follow our simple instructions.
Full measurements in both US customary and metric are available in the printable recipe card below.
For the Biscoff biscuit base
Place your Biscoff biscuits in a processor and blitz them until they are a smooth crumb.
Melt the unsalted butter and then add the melted butter to the breadcrumbs and stir to combine.
Now place the breadcrumbs in an 18 cm/7″ prepared cake tin (springform or press push), press them down firmly, so that the biscuits are evenly and firmly distributed, then place the tin in the fridge to chill.
For the cheesecake filling
Meanwhile, place your full fat cream cheese, icing sugar, double cream, vanilla extract, and Biscoff spread in a large bowl and, using an electric whisker, whisk on the lowest setting until all the ingredients are fully combined and it forms soft peaks.
Now place the cream cheese mixture on top of the Biscoff biscuit mixture, spread it so it’s evenly distributed, and then place it in the fridge to cool for a minimum of 5 hours but ideally, overnight.
Once chilled, decorate your cheesecake the way that you prefer.
We decorated ours with melted Biscoff spread to create a kind of glaze, then sprinkled blitzed Biscoff biscuits over the top, and then placed a Biscoff biscuit on each slice.
You could decorate with whipped cream, having swirls of whipped cream on each slice, but it’s totally up to you how you decorate it!
Serve and enjoy, this absolutely to die for cheesecake!
We hope you enjoy making and eating our cheesecake recipe and would love to hear how you got on with making it.
Please leave a comment below or feel free to ask any questions you may have.
Lotus Biscoff cheesecake recipe
Utensils
Ingredients
For the Biscoff biscuit base
- 300 g Lotus Biscoff biscuits
- 125 g Unsalted butter
For the cheesecake filling
- 500 g Full fat cream cheese
- 100 g Icing sugar
- 300 ml Double cream (heavy cream)
- 1 tsp Vanilla extract
- 250 g Lotus Biscoff spread we used smooth, but you can use crunchy, you'll need extra for the optional topping
Instructions
For the Biscoff biscuit base
- Place your Biscoff biscuits in a food processor and blitz them until they are a smooth crumb. Melt the unsalted butter and then add the melted butter to the breadcrumbs and stir to combine. Now place the breadcrumbs in an 18 cm/7" prepared cake tin (springform or press push), press them down firmly, so that the biscuits are evenly and firmly distributed, then place the tin in the fridge to chill300 g Lotus Biscoff biscuits, 125 g Unsalted butter
For the cheesecake filling
- Meanwhile, place your full fat cream cheese, icing sugar, double cream, vanilla extract, and Biscoff spread in a large bowl and, using an electric whisker, whisk on the lowest setting until all the ingredients are fully combined and it forms soft peaks500 g Full fat cream cheese, 100 g Icing sugar, 300 ml Double cream (heavy cream), 1 tsp Vanilla extract, 250 g Lotus Biscoff spread
- Now place the cream cheese mixture on top of the Biscoff biscuit mixture, spread it so it's evenly distributed, and then place it in the fridge to cool for a minimum of 5 hours but ideally, overnight. Once chilled, decorate your cheesecake the way that you prefer
- We decorated ours with melted Biscoff spread to make a kind of glaze, then sprinkled blitzed Biscoff biscuits over the top and then placed a Biscoff biscuit on each slice. You could decorate with whipped cream, having swirls of whipped cream on each slice, but it's totally up to you how you decorate it! Serve and enjoy, this absolutely to die for cheesecake!
Notes
- No food processor?
No problem, all you need are crushed biscuits, so put the Biscoff biscuits in a sealed bag and bash them with a rolling pin until they are a fine crumb - Want to go glamorous?
Add swirls of whipped cream, you can either whip it yourself or cheat and buy a can of whipping cream! - Need melted Biscoff spread?
Melt the spread slowly using a bain-marie or a microwave, use a piping bag for the Biscoff drizzle. - Prepare your tin.
It’s crucial that you use a good tin, some need preparing, and some don’t, if you are in any doubt, then line the bottom of your tin with baking paper - Full fat all the way.
To ensure the right consistency, you need to use full-fat cream cheese - Can’t get hold of Biscoff biscuits?
The Biscoff biscuits are a big part of the recipe as it makes a cheesecake base, but if you just can’t get hold of the biscuits, then you could use digestive biscuits (Graham Crackers if you’re in the US).
Nutrition
Learn how to make no-bake Biscoff cheesecake with step-by-step photo instructions.
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Sherry says
I love making cheesecake and your recipe was something different that I have never tried. After making it my family gives this cheesecake recipe a 5 stars rating!! So delicious and easy to make!!
Dannii says
This is pretty much my perfect dessert. I love anything with biscoff!
Mandy from Splash of Taste says
Biscoff is so delicious isn’t it, and this cheesecake is to die for!
Shivani Raja says
WOW this looks amazing – my mouth is watering! Also I very much approve of this base-to-cheesecake ratio 😉
Mandy from Splash of Taste says
So glad you like it! Yes, we think it’s important to get the base to cheesecake ratio just right!
Michele says
Wow! This makes a stunning, showstopper dessert! Everyone loved it and asked for the recipe.
Andrea says
Wow!! This no-bake biscoff cheesecake is calling my name. Completely drool worthy and so easy it is to make. Yummy!
Stacey says
So delicious and I love that you don’t even have to bake it. Also – only 7 ingredients?! Nice and simple is always the best way to go.
Jillian Roth says
BISCOFF Cheesecake was absolutely delicious , can’t wait for more visitors to come so I can make it again
Mandy from Splash of Taste says
We’re so pleased you enjoyed out cheesecake – hope your visitors love it!
Farwin says
OMG! This cheesecake is the bomb! It’s so good and I love that it’s no-bake. My family loved it and will be making it again. Thanks for sharing.