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No-Bake Biscoff Cheesecake

Highlight: Indulgent Desserts for Sweet Endings

This chilled dessert features a rich, buttery biscuit base made from crushed Lotus biscuits and melted unsalted butter. The luscious filling blends full-fat cream cheese with Biscoff spread, vanilla, icing sugar, and thick double cream, whipped to a smooth and creamy consistency. After pouring the mixture over the base and setting for several hours, the cheesecake is decorated with whipped cream, extra biscuits, and a warm, silky Biscoff drizzle. Its sweet and subtly spiced cookie flavor creates a harmonious, indulgent treat perfect for any occasion.

Preparation is straightforward, requiring no baking, just mixing and chilling. The balance of creamy filling and crunchy base offers delightful texture contrasts, while the aromatic Biscoff adds warmth and depth. Optional toppings let you customize the final look and taste. This dessert keeps well in the fridge for several days once set, making it ideal for sharing.

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Crafted By Dina
Updated on Wed, 27 Aug 2025 18:40:30 GMT
A slice of No-Bake-Biscoff-Cheesecake with caramel drizzle. Save
A slice of No-Bake-Biscoff-Cheesecake with caramel drizzle. | myhomemademeal.com

This creamy no-bake Biscoff cheesecake brings all the beloved flavors of spiced cookie butter into one easy and satisfying dessert. The buttery Biscoff biscuit base, silky cheesecake filling, and extra drizzle of spread make it a showstopper—without needing your oven at all. I make this for birthdays and family potlucks and it disappears every time.

This cheesecake won over my friends the first time I made it as an easy Sunday treat and it quickly became my go-to when I want maximum impact with minimum fuss.

Ingredients

  • Biscoff biscuits: provide a deep caramel and spice base for the crust Look for crisp cookies for the best texture
  • Unsalted butter: brings richness and helps bind the crust Pick a fresh block with no fridge aromas
  • Full fat cream cheese: gives structure and tang Drain any excess liquid for the creamiest result
  • Icing sugar: blends in smoothly for gentle sweetness Sift if clumpy
  • Biscoff spread: infuses both the filling and toppings with signature flavor Use smooth or crunchy according to your preference
  • Vanilla extract: adds a hint of warmth Choose pure extract for the best flavor
  • Double cream: whips up beautifully for a luscious filling and creamy decorations Look for high-fat content for best setting
  • Extra Biscoff biscuits and whipped cream: optional but bring crunch and visual flair Reserve some unbroken cookies for topping

Step-by-Step Instructions

Prepare the Biscuit Base:
Blitz Biscoff biscuits in a food processor until finely crumbed then blend with melted butter Mix thoroughly so every crumb is coated Press mixture firmly and evenly into the base of an 8 inch or 20 centimeter springform pan Ensure the layer is tightly compacted and smooth for easy slicing Chill base while you prepare the filling
Mix the Cheesecake Filling:
Add full fat cream cheese vanilla extract icing sugar and Biscoff spread to the bowl Beat with an electric mixer or sturdy spoon until smooth and creamy Scrape down the sides to catch every bit of spread Whisk in the double cream slowly until the mixture thickens and holds its shape Make sure not to overwhip or the mixture can split
Fill and Chill:
Spread the cheesecake mixture gently over the chilled biscuit base Smooth the top with a spatula or the back of a spoon for a clean finish Cover with wrap or foil and refrigerate for at least five hours overnight gives best results The long chill sets the filling and intensifies flavor
Decorate and Serve:
Carefully remove the cheesecake from the springform pan Whip additional double cream with icing sugar until soft peaks form Pipe or spoon cream on top if desired Use a hot knife for clean slices Crush or halve more Biscoff biscuits for garnish and finish with a generous drizzle of melted spread Warm Biscoff spread gently to pour easily
A slice of No-Bake-Biscoff-Cheesecake. Save
A slice of No-Bake-Biscoff-Cheesecake. | myhomemademeal.com

My absolute favorite part is swirling extra melted Biscoff on top just before serving It feels like dessert art and always brings out smiles at the table especially with a crunchy biscuit piece on each slice

Storage Tips

Store leftover cheesecake covered in the fridge for up to three days The flavors get even deeper by day two Cut and portion the cheesecake before chilling if serving over multiple days For longer keeping freeze individual slices wrapped tightly and then in a sealed container Thaw in the fridge overnight before serving

Ingredient Substitutions

If you cannot find Biscoff biscuits use another spiced cookie like Speculoos or even gingersnaps For the spread any brand of cookie butter will work In a pinch swap half Biscoff biscuits for plain digestive biscuits in the crust Only use full fat cream cheese for the proper creamy texture

Serving Suggestions

Serve this cheesecake straight from the fridge with coffee or tea For celebrations add fresh berries or a sprinkling of chocolate shavings on top For a little extra indulgence swirl in melted chocolate or caramel with the Biscoff drizzle Try assembling in mini jars for a picnic or single serve treat

A slice of No-Bake-Biscoff-Cheesecake. Save
A slice of No-Bake-Biscoff-Cheesecake. | myhomemademeal.com

Biscoff’s Story

Biscoff biscuits hail from Belgium where they are known as Speculoos and have been paired with coffee for generations The flavor is uniquely spiced and caramelized which makes it so memorable The smooth spread was created as a way to enjoy the iconic taste in more formats and has sparked a wave of inventive desserts like this cheesecake

Recipe FAQs

→ Can I use different biscuits for the base?

Yes, digestive biscuits can replace Lotus biscuits for a milder base, though the spiced Biscoff flavor is distinctive with Lotus.

→ What type of cream cheese works best?

Full-fat cream cheese or mascarpone is ideal for a rich, creamy texture. Low-fat versions may affect the set and softness.

→ Is whipping the cream separately necessary?

Whipping the cream separately before folding ensures a thicker fill and better stability, especially without an electric mixer.

→ How long should the cheesecake chill before serving?

Allow at least 5-6 hours in the fridge, preferably overnight, so the filling sets firmly and flavors meld.

→ Can I prepare this dessert ahead of time?

Absolutely, it keeps well refrigerated for up to three days once set, making it perfect for advanced preparation.

→ What’s the best way to decorate the cheesecake?

Lightly whipped cream with icing sugar piped on top, extra biscuits, and a gentle drizzle of melted Biscoff spread add appealing texture and aroma.

No-Bake Biscoff Cheesecake

Creamy cheesecake on a crunchy biscuit base, finished with whipped cream and a luscious Biscoff drizzle.

Prep Time
10 minutes
Cooking Duration
10 minutes
Overall Time
20 minutes
Crafted By: Dina

Recipe Type: Desserts

Preparation Complexity: Beginner-Friendly

Regional Cuisine: British

Servings Output: 12 Serving Size (12 slices)

Dietary Choices: Suitable for Vegetarians

Everything You’ll Need

→ Biscuit Base

01 10.5 oz Lotus/Biscoff biscuits
02 4.4 oz unsalted butter, melted

→ Cheesecake Filling

03 17.6 oz full-fat cream cheese
04 3.5 oz icing sugar
05 8.8 oz Biscoff spread (smooth or crunchy)
06 1 teaspoon vanilla extract
07 10 fl oz double cream (heavy cream)

→ Optional Decorations

08 5 fl oz double cream (heavy cream)
09 2 tablespoons icing sugar
10 2.6 oz Biscoff spread, melted
11 Biscoff biscuits for garnish

Steps to Cook

Step 01

Pulse the Lotus biscuits in a food processor until finely ground. Combine the crumbs with the melted butter and press firmly into the bottom of an 8-inch (20cm) deep springform pan.

Step 02

Using an electric mixer, blend the cream cheese, vanilla extract, icing sugar, and Biscoff spread until smooth and homogenous.

Step 03

Gradually add the double cream to the cream cheese mixture, whisking continuously until thickened and stable. For best results, whip the cream separately to stiff peaks before folding it in gently.

Step 04

Spread the filling evenly over the biscuit base. Refrigerate for a minimum of 5–6 hours, preferably overnight, to set completely.

Step 05

Remove the cheesecake from the springform pan. Whip the optional cream with icing sugar and pipe on top. Garnish each slice with a Biscoff biscuit and drizzle with melted Biscoff spread.

Extra Suggestions

  1. For a firmer topping, whip the double cream separately before folding into the mixture. Melting the Biscoff spread briefly facilitates easier drizzling.
  2. The cheesecake should be stored in the refrigerator and consumed within 3 days once set.

Must-Have Equipment

  • 8-inch (20cm) deep springform pan
  • Food processor
  • Electric mixer or hand whisk
  • Mixing bowls
  • Piping bag with 2D closed star tip (optional)

Allergy Information

Always check ingredient details for potential allergens. Consult an expert if you're uncertain.
  • Contains dairy and gluten from biscuits