No-Bake Biscoff Cheesecake

Get ready for the dessert that’ll make your taste buds do a happy dance! This No-Bake Biscoff Cheesecake is what happens when creamy cheesecake meets the irresistible caramelized spice of Biscoff cookies. No oven required, just pure dessert magic that’ll have everyone begging for your secret.

The silky-smooth texture combined with that distinctive Biscoff flavor creates something truly extraordinary. The contrast between the crunchy cookie base and the velvety cheesecake filling is honestly what dessert dreams are made of. And the best part? You can make it ahead of time, which means less stress and more impressing when it’s time to serve!

Ingredients

For the Biscuit Base:

• 300g Lotus/Biscoff biscuits
• 125g unsalted butter, melted

For the Cheesecake Filling:

• 500g cream cheese (full fat)
• 100g icing sugar
• 250g Biscoff spread (smooth or crunchy)
• 1 tsp vanilla extract
• 300ml double cream

For Optional Decorations:

• 150ml double cream
• 2 tbsp icing sugar
• 75g Biscoff spread, melted
• Biscoff biscuits for garnish

Steps

1. Prepare the biscuit base by blitzing the Biscoff biscuits in a food processor for 30-45 seconds until they form a fine, sand-like crumb. If you don’t have a processor, place the biscuits in a sealed bag and crush with a rolling pin. Mix thoroughly with the melted butter until every crumb is coated. The mixture should hold together when pressed between your fingers – if it seems too dry, add 1-2 tbsp more melted butter.
2. Press the biscuit mixture firmly into an 8″/20cm deep springform tin. Use the back of a spoon or the base of a glass to compact it evenly, paying special attention to the edges. A tightly packed base prevents crumbling when slicing. Place in the refrigerator for 15 minutes to firm up while you prepare the filling.
3. Create the cheesecake filling by using an electric mixer (stand or hand mixer) on medium speed to combine the cream cheese, vanilla, icing sugar, and Biscoff spread until completely smooth and uniform in color – about 2 minutes. Stop and scrape down the sides of the bowl halfway through to ensure everything is incorporated. The mixture should be lump-free before proceeding.
4. Add the double cream to the mixture and whisk on medium-low speed until it thickens and holds its shape – approximately 3-4 minutes. Don’t whip too fast as this can introduce too much air and cause the cheesecake to crack. The mixture is ready when it holds a soft peak and leaves a clear trail when you lift the whisk. Alternatively, whip the cream separately to stiff peaks and fold through the Biscoff mixture with a spatula for a lighter texture.
5. Spread the filling evenly over the chilled biscuit base using an offset spatula. Smooth the top by giving the tin a gentle shake and running the spatula across the surface. Chill in the refrigerator for at least 5-6 hours, but preferably overnight to ensure it sets completely. The cheesecake should feel firm to the touch before removing from the tin.
6. Unmold and decorate the cheesecake by running a thin knife around the edge of the tin before releasing the springform. For the decoration, whip together the double cream and icing sugar until it forms stiff peaks (about 2-3 minutes). Transfer to a piping bag fitted with a star nozzle and pipe rosettes around the edge. Place a Biscoff biscuit on each rosette and drizzle melted Biscoff spread over the top in a zigzag pattern for that professional finish.

Smart Swaps

• Use mascarpone cheese instead of cream cheese for an even richer texture
• Substitute digestive biscuits for the base if Biscoff cookies aren’t available (add 1 tsp of cinnamon to mimic the spiced flavor)
• Try whipped coconut cream (refrigerated overnight and whipped until firm) instead of double cream for a dairy-free alternative

Make It Diabetes-Friendly

• Replace regular Biscoff cookies with almond flour (150g) mixed with 2 tbsp melted coconut oil, 1 tbsp cinnamon, and 3 tbsp granulated erythritol (reduces carbs by approximately 65% per serving)
• Substitute icing sugar with powdered erythritol or monk fruit sweetener at a 1:1 ratio
• Use a reduced-sugar Biscoff alternative like almond butter mixed with 1 tsp cinnamon and 2 tbsp powdered erythritol
• Serve in smaller portions (16 instead of 12) to reduce carb impact per serving to approximately 12g versus the original 35g

Pro Tips

• For the cleanest slices, dip your knife in hot water and wipe dry between cuts
• Make sure all refrigerated ingredients (especially cream cheese) are at room temperature before mixing to prevent lumps
• If your cheesecake hasn’t set properly after the recommended time, place it in the freezer for 30 minutes before serving
• This cheesecake freezes beautifully for up to 3 months – just thaw in the refrigerator overnight before serving