Easy No Bake Biscoff Cheesecake Recipe

There really isn’t anything quite like this irresistible, flavor-packed, absolutely heavenly Biscoff cheesecake! We are totally hooked on this no-bake delight! Imagine a crunchy Biscoff crumb base, topped with a smooth and creamy Biscoff cheesecake filling, all crowned with a generous drizzle of Biscoff spread and half a Biscoff biscuit for that perfect finishing touch.

Cheesecake is one of our all-time favorites! Whether it’s a smooth no bake Oreo cheesecake or a rich creme brulee cheesecake, we’re always game to dig right in and savor every bite.

So, why not combine our two loves cheesecake and Biscoff? That’s how this amazing creation came to be, and trust me, it’s just brilliant!

Why you’ll love this amazing Biscoff cheesecake recipe

• This cheesecake is decadently tasty, packed with flavor, and comes together faster than you’d expect!
• No oven? No problem this no-bake recipe takes all the fuss away!
• It’s a guaranteed crowd-pleaser and perfect for Valentine’s Day, Mother’s Day, Easter, Christmas, or even as a show-stopping birthday cake.
• Want something fun and different? Try making individual mini Biscoff cheesecakes for a party or treat!

What is Biscoff?

Biscoff is famous for those tiny, crunchy little biscuits you often find alongside your coffee when you’re out and about.

Hailing from Belgium, these biscuits have a unique caramel taste and a satisfying crunch that make them unforgettable.

Seriously, Biscoff is way too good just being a biscuit, which is why we’ve turned it into this fabulous no-bake cheesecake that’s rich, creamy, and simply out of this world.

Trust me, it’s pure, delicious magic.

Gather your ingredients. Whip it up. Grab a fork. Enjoy. Seriously, that’s all there is to it!

How to make a Biscoff no-bake cheesecake with step-by-step instructions

Making this Lotus Biscoff no-bake cheesecake is super simple when you follow these easy-peasy steps.

For the Biscoff biscuit base

Start by popping your Biscoff biscuits into a food processor and blitz them until they turn into fine crumbs.

Then gently melt your unsalted butter and mix it into those buttery crumbs. Stir everything together until it’s combined well.

Crush the Biscoff biscuits, then mix melted butter right in for the perfect base.

Firmly press the crumb mixture down into your prepared cake pan.

Next, press the crumbs firmly and evenly into an 18 cm (7-inch) springform or push-button cake tin. Make sure it’s packed tightly so the base holds together well. Pop that into the fridge to chill while you make the filling.

For the cheesecake filling

Now for the fun creamy part into a large bowl, combine full-fat cream cheese, icing sugar, double cream, vanilla extract, and that scrumptious Biscoff spread.

Use an electric hand whisk on a low setting and mix everything until it’s smooth and starts to form soft peaks. This means your cheesecake filling is perfectly whipped and ready to go!

Pour or spoon the creamy mixture on top of your chilled biscuit base. Use a spatula or a back of a spoon to spread it evenly across. Then, cover it again and refrigerate for at least 5 hours, but if time allows, pop it in overnight it makes for the best set and flavor.

Whisk cream cheese, icing sugar, double cream, vanilla, and Biscoff spread until smooth and creamy.

Evenly spread the creamy cheesecake filling on top of your biscuit base, then chill.

After your cheesecake has chilled and set properly, it’s time to get creative with toppings!

We like to add a glossy glaze by gently melting Biscoff spread and drizzling it over the top. Then we sprinkle some crushed Biscoff biscuit crumbs and top each slice with half a biscuit for extra crunch and flair.

If you want to get fancy, you could add swirls of whipped cream on each slice homemade or store-bought, whichever works for you!

Slice, serve up, and get ready to enjoy one unforgettable cheesecake experience!

I hope you love making and devouring this cheesecake as much as we do! I’d honestly love to hear how yours turns out or answer any questions you have along the way.

Drop me a comment below or send your baking stories my way I’m here to help!

Recipe notes and expert tips

• No food processor?
• No worries! Simply place the Biscoff biscuits in a sealed plastic bag and bash them with a rolling pin until you get fine crumbs. Easy and effective.
• Want to make it extra fancy?
• Try adding pretty swirls of whipped cream on top. You can whip your own or keep it simple with canned whipped cream no judgment here!
• Melted Biscoff spread tips?
• Warm it slowly in a double boiler (bain-marie) or microwave it in short bursts. For neat drizzles, use a piping bag or a small spoon.
• Preparing your cake tin
• Make sure you use a solid tin. If you’re unsure whether it needs lining, play it safe and line the bottom with baking paper to avoid sticking.

Is this recipe vegan?

The good news is Lotus Biscoff biscuits and Biscoff spread themselves are vegan-friendly. However, this particular cheesecake recipe uses full-fat cream cheese and butter, so it’s not vegan as written.

No worries though I’ve got a lovely vegan Biscoff cheesecake recipe for you to try if you want to keep it plant-based!

Do I need any special equipment to make this cheesecake?

You won’t need much a decent cake tin (about 7 inches or 18 cm) and preferably a food processor are your basics.

The food processor really helps blitz the Lotus Biscoff biscuits to fine crumbs quickly, but if you don’t have one, check my tip earlier about smashing them in a bag with a rolling pin instead it works perfectly!

Also, an electric whisk is super helpful to whip up that creamy filling into soft peaks, making your cheesecake airy and light.

Is it easy to make?

Absolutely! This recipe is beginner-friendly and doesn’t involve any baking, so it’s perfect if you want something straightforward and delicious.

Just keep in mind that it needs time to chill and set in the fridge, but the hands-on time is really minimal.

If you love simple Biscoff treats, be sure to check out our creamy Biscoff milkshake recipe too it’s a winner!

And for more cheesecake inspiration, you might enjoy trying this protein cheesecake that’s equally easy to make and satisfyingly tasty.

How do I store it?

Once your cheesecake is done, it will keep beautifully in the fridge for up to 3 days, so it’s great for making ahead of a special celebration.

I recommend waiting to decorate the cheesecake until right before serving so it looks its absolute best.

If you happen to have any leftovers (though that’s rare here!), wrap them tightly and freeze for up to 3 months. When you’re ready to enjoy again, thaw overnight in the fridge for the best texture.

Can you melt Biscoff spread?

Definitely yes! You can melt Biscoff spread easily.

Pop it in the microwave for about 15 seconds in a microwave-safe bowl or warm it slowly in a bain-marie if you’re avoiding the microwave.

We love using melted Biscoff spread to glaze the top of the cheesecake. You can either cover the whole top in a smooth layer or drizzle it in fun zig-zag patterns totally up to you!

More easy cheesecake recipes for you to try

If you’re loving our Biscoff cheesecake, you’ll want to dive into these other tasty favorites too:

• No bake Oreo cheesecake another creamy classic with a cookie twist.
• Creme brulee cheesecake luxurious and rich, perfect for impressing guests.
• Malteser cheesecake chocolate and crunch come together beautifully here.
• Mini Biscoff cheesecake bite-sized delights perfect for parties or treats.
• Mini Oreo cheesecakes everyone loves these little comfy bites.
• Cheesecake mousse light, airy, and delightfully smooth in every spoonful.