no bake biscoff cheesecake

this no bake biscoff cheesecake features a crunchy biscoff cookie crust topped with a smooth, creamy cheesecake filling and rich, melted biscoff spread. this easy no bake lotus dessert requires no oven time and is perfect for summer!

why you will love this no bake biscoff cheesecake recipe

• no baking required – this simple no bake biscoff cheesecake is perfect for hot summer days when you don’t want to turn on the oven. this easy recipe has minimal prep time and sets beautifully in the fridge, making it ideal for when you want an impressive dessert without any baking skills needed!

• rich cookie butter flavour – this is the best no bake biscoff cheesecake recipe – it has the distinctive lotus biscoff flavour throughout, from the crunchy biscoff cookie base to the cream filling swirled with biscoff spread to the melted biscoff topping. the combination creates an irresistible biscoff cheesecake taste that cookie butter lovers will adore.

• versatile and customisable – this lotus biscoff cheesecake no bake recipe can be adapted to make different variations if you want something a little bit more exciting that a classic cheesecake. e.g. you can use this recipe to make no bake biscoff cheesecake bars or no bake biscoff cheesecake cups or no bake biscoff cheesecake bites for easy serving at a large gathering or party.

learn how to make a no bake biscoff cheesecake

if you want to know how to make no bake biscoff cheesecake, the steps are outlined below:

to make this, we’re going to start off by making our no bake biscoff cheesecake crust using crushed biscoff biscuits or cookies and melted butter. mix the melted butter with the biscoff crumbs until the crumbs start to stick together, then press the mixture into a greased and lined springform pan.

next, we’ll make the no bake biscoff cheesecake filling using cream cheese, icing sugar, lemon juice, vanilla extract, condensed milk, biscoff spread and heavy cream. start off by beating the cream cheese until smooth, then mix in icing sugar or powdered sugar, lemon juice and vanilla extract. then, we’ll add biscoff spread condensed milk and heavy cream. beat these into the cream cheese mixture until you get a thick and smooth biscoff cheesecake filling.

the beauty of this easy no bake lotus biscoff cheesecake is its simplicity – just add the creamy cheesecake filling on top of the biscoff biscuit base and smooth it out, then place this in the fridge overnight.

the next morning, decorate your no bake biscoff cookie cheesecake with melted biscoff spread and crushed biscoff cookies. then, slice up the cheesecake and we’re done!

no bake biscoff cheesecake ingredients

• biscoff biscuits or cookies – we’ll be using these for our no bake biscoff cheesecake base as lotus biscoff cookies provide that distinctive caramelized flavor and create the perfect crunchy crust! we’re going to crush them (you can do this with a food processor or simply just put them in a bag and crush them with something like a rolling pin) and them mix the cookie crumbs with melted butter for the crust.

• butter – this no bake lotus speculoos cheesecake uses unsalted butter for the base. feel free to use salted butter if you’d prefer that.

• cream cheese – for the biscoff cheesecake filling recipe, we’re going to need quite a lot of cream cheese – you can use the thick blocks of cream cheese for a creamier and richer cheesecake but i just used spreadable cream cheese here.

• icing sugar – also called powdered sugar. this recipe uses icing sugar/powdered sugar so that it dissolves easily into the cream cheese and creates a smooth cheesecake filling without any grittiness.

• vanilla extract – optional, but a small amount will add a nice, subtle vanilla flavour to the cheesecake filling.

• lemon juice – just a small amount of lemon juice in the cheesecake filling helps balance out the sweetness and adds a subtle brightness that really complements the rich biscoff flavour.

• biscoff spread/biscoff cookie butter – the biscoff spread is really important in the filling when it comes to getting that classic biscoff cheesecake flavour that we want! i also like to melt the spread for the biscoff cheesecake topping because it helps to add an extra rich caramelised cookie flavour throughout.

• sweetened condensed milk – i like to make this no bake biscoff cheesecake with condensed milk because i think it adds a lovely richness to the cheesecake filling and helps make it extra creamy.

• double cream or heavy cream – whipping heavy cream into the cheesecake filling helps provide that light, airy texture that makes this no bake biscoff cheesecake so creamy.

tools:

• rolling pin or food processor – to crush the biscoff biscuits up. using a food processor will make things easier, but if you don’t have access to one, just something like a rolling pin will be fine. you can put the biscuits in a bag and use a rolling pin to crush them or just crush them in a bowl.

• 2 large mixing bowls – we’ll be adding all of the cheesecake ingredients to one bowl so you’ll need a fairly large bowl to fit everything in so that it’s easier to mix. you’ll also need a bowl for the biscoff biscuits and butter mixture.

• electric mixer – you’ll need a hand mixer or stand mixer so that we can properly mix the cream cheese and sugar until smooth, and whip the condensed milk and heavy cream into the mixture. just a spoon won’t be enough for you to get a smooth, lump-free cheesecake filling. you can also use a whisk if you don’t have a mixer, but using this will just take a bit more time for each step.

• springform pan or dish – depending on whether you want to make this as a whole biscoff cheesecake, no bake biscoff cheesecake squares, or individual no bake lotus biscoff cheesecake cups, you’ll need the right dish. i’m using a round 7.5 inch springform pan here.

• silicone spoon or spatula – for gently ensuring everything is well combined at the end.

• parchment paper or baking paper – lining your baking pan or dish with parchment paper will make it easier to get the cheesecake out once it’s ready.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: grease and line a baking pan or dish for your no bake biscoff cheesecake.

step two: in a large bowl, add all of your biscoff biscuits. you can use something like a rolling pin to crush them until fine or you can use a food processor or you can just put them in a bag and crush them that way – whatever works for you.

step three: once the biscuits are crushed, place them back in the bowl. melt butter, then add the melted butter to the crushed biscoff biscuits and mix it in until the biscuit crumbs start sticking together.

step four: add the biscoff biscuits and butter mixture to your lined baking pan. use a glass or cup to press it down until the base and sides of the pan are covered, and the biscoff biscuit base is even. then, place the pan in the fridge so that the base can set a little while you make the biscoff vanilla cheesecake filling.

step five: in another large bowl, add room temperature cream cheese. beat the cream cheese with a whisk or mixer until it becomes soft and creamy.

step six: then, sift in icing sugar or powdered sugar and add vanilla extract and lemon juice. beat these into the cream cheese until the mixture is smooth.

step seven: add melted biscoff spread to the cream cheese mixture and whip this in until combined.

step eight: add condensed milk and then add heavy cream to the biscoff cheesecake mix and whip these into the mixture until the mixture thickens up slightly. this might take a few minutes and the mixture should look thick and smooth.

step nine: add the cheesecake filling on top of the prepared biscoff cheesecake crust and smooth it out using an offset spatula.

step ten: wrap the cheesecake with clingfilm or plastic wrap, then place your biscoff cheesecake dessert in the fridge for at least 4 hours but preferably overnight so that it can set properly.

step eleven: the next day, remove the no bake biscoff cheesecake from the fridge, and then remove it from the springform pan.

step twelve: warm some biscoff spread until it’s a pourable consistency, and pour it on top of the cheesecake.

step thirteen: use an offset spatula to spread the melted biscoff spread around or just tilt the cheesecake until the top of the cheesecake is completely covered in the melted biscoff spread.

step fourteen: decorate your no bake biscoff cheesecake however you like with crushed biscoff biscuits etc.

step fifteen: you can place the cheesecake in the fridge for a few minutes so that the top can set or you can just slice up and serve immediately.

tips and notes

• use room temperature cream cheese. leave your cream cheese out at least 30 minutes before you start making this no bake biscoff cheesecake. this will make it easier for you to get a smooth and creamy cheesecake filling as the cream cheese will be easier to combine with the rest of the ingredients.

• crush the biscoff biscuits finely for your crust. we want to make sure the base layer is even, so make sure they are fine and that there aren’t any big chunks. i used a food processor/blender for this to make this no bake biscoff cheesecake easy and quick, but you can also just put the biscuits in a sealed plastic bag and crush them with a rolling pin.

• when pressing the biscoff biscuit crumbs into your baking dish, use a flat-bottomed glass or measuring cup to press them together and make a thin, even and firm layer at the base of the pan and along the sides.

• try not to over mix the cheesecake batter. once you add the heavy cream and condensed milk in, whip the mixture until it becomes. slightly thicker and smooth. watch out to make sure you don’t over whip the mixture or the cheesecake mixture will become too thick and grainy.

• you want to make sure that this no bake biscoff cheesecake sets properly in the fridge, since it will be too soft to slice or remove from the pan if you take it out too quickly. i make this no bake biscoff cheesecake without gelatin so i’d really recommend letting it set in the fridge overnight to ensure that it sets completely.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this double biscoff no bake cheesecake recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• if you want to make something like no bake individual biscoff cheesecake dessert cups instead of a whole biscoff cheesecake, divide the biscuit mixture and the cheesecake mixture between glasses, jars or small containers instead of making the cheesecake in one big springform pan.

• feel free to experiment with the biscoff cheesecake decoration for the top – i added melted biscoff spread all over the top and then added crushed biscoff biscuits to the edge of the cheesecake but you can adjust the biscoff cheesecake design to suit your preferences.

• when slicing up your no bake biscoff cheesecake into slices, use a sharp knife for clean, even slices, making sure to wipe the knife clean each time.

• store any leftover no bake biscoff cheesecake in an airtight container in the fridge for up to five days.

• this no bake biscoff cheesecake can also be frozen. if you want to freeze the cheesecake, slice it up, then wrap each individual no bake biscoff cheesecake slice in clingfilm or plastic wrap, then wrap it in foil and freeze for up to 3 months. whenever you want to eat a slice, just let it thaw in the fridge overnight.

frequently asked questions

1. what is a biscoff cheesecake ?

   – a biscoff cheesecake is a dessert that combines the flavours of lotus biscoff cookies (also known as speculoos) with classic cheesecake. it typically features a biscoff cookie crust and a creamy cheesecake filling flavoured with biscoff spread or cookie butter.

2. what does no bake biscoff cheesecake taste like ?

   – this no bake biscoff cheesecake tastes rich and creamy with a distinctive caramelised cookie flavour from the biscoff biscuit base and the biscoff spread in the filling and topping. it’s sweet but balanced, with a lovely contrast between the crunchy crust and smooth cheesecake filling.

3. do i need a food processor to make this no bake biscoff cheesecake ?

   – if you want to keep this no bake biscoff cheesecake quick and easy, then using a food processor would be ideal as it’ll help reduce the time it takes to make the base. however, if you’re okay with it taking a bit more time, you can absolutely crush the biscuits without a food processor. just make sure they’re quite fine and there aren’t any big chunks or biscuit pieces as we want an even and smooth cheesecake crust.

4. can i use a different type of cookie or biscuit for the cheesecake base ?

   – yes, you can absolutely use any kind of cookie or biscuit you like for this no bake biscoff cheesecake. biscoff biscuits would be the ideal choice to get that caramelised cookie flavour throughout, and especially in the crust, but if you want to tone down the biscoff flavour, you can definitely use anything else that you like.

5. can i make this biscoff cheesecake without biscoff spread ?

   – the biscoff spread is what gives this cheesecake its distinctive flavour, but you could substitute with another cookie butter or caramel spread if you don’t have biscoff spread on hand. if you’re worried about this cheesecake having too much of a strong biscoff flavour, you can try making the filling for this biscoff cheesecake without biscoff spread and just opt for a biscoff biscuit base and the biscoff spread topping at the end.

6. do i need to make this no bake biscoff cheesecake with gelatin ?

   – using gelatin is not necessary to make this no bake biscoff cheesecake because the other ingredients in this recipe help keep the cheesecake stable without the need for gelatin.

7. can i make this no bake biscoff cheesecake without cream ?

   – the heavy cream in this no bake biscoff cheesecake recipe helps make the cheesecake layer thick, rich and creamy. i would really recommend using it. if you don’t have heavy cream on hand, you can also make this no bake biscoff cheesecake with cool whip instead of using freshly whipped cream.

8. can i make this no bake biscoff cheesecake without condensed milk ?

   – i love making this no bake biscoff cheesecake with condensed milk because of the extra richness and flavour it gives to the cheesecake filling. however, this is absolutely not necessary and you can skip it if you like.

9. do i have to use vanilla extract to make this no bake biscoff cheesecake ?

   – the vanilla extract in this recipe is optional. i like the subtle vanilla flavour it gives to the biscoff cheesecake filling, but if you would prefer not to use it or don’t have it, that’s also completely fine.

10. can i make this biscoff cheesecake recipe with mascarpone instead of cream cheese ?

    – i don’t typically make this biscoff cheesecake using mascarpone since it’s richer than normal cream cheese, and i think that this would make the cheesecake too rich and heavy. however, if you really want to make this biscoff cheesecake with mascarpone instead of cream cheese, and don’t mind the cheesecake being quite rich and indulgent, then mascarpone would also be completely fine to use.

11. is this biscoff cheesecake eggless ?

    – yes, this is a no bake biscoff cheesecake, so there are no eggs used in this recipe.

12. how long does this no bake biscoff cheesecake take to set ?

    – this no bake biscoff cheesecake needs at least 4 hours to set, but i would really recommend letting the cheesecake set overnight in the fridge. letting it set overnight ensures the perfect creamy texture that won’t be too soft when sliced. let it soften at room temperature slightly before slicing up for the perfect creamy texture.

13. can i make this as no bake biscoff cheesecake bars or cups ?

    – yes, you can absolutely make this as individual no bake layered cheesecake cups or make it in a square pan for cheesecake bars.

14. can i make this no bake biscoff cheesecake in advance ?

    – yes, you can make it in advance. in fact, i recommend chilling the cheesecake in the fridge overnight so that it has enough time to set before slicing, so making it ahead of time would actually be ideal!

15. how long does this no bake biscoff cheesecake keep ?

    – stored in an airtight container in the fridge, this no bake biscoff cheesecakee will keep well for up to five days.

16. can i freeze this no bake biscoff cheesecake ?

    – yes, you can. wrap individual slices in plastic wrap and foil before freezing them.

recipe