Biscoff Cheesecake No Bake Recipe

This Biscoff cheesecake is my ultimate guilty pleasure, combining the nostalgic joy of those indulgent cookies with a creamy, dreamy filling that’s impossible to resist. The best part? No baking required—just pure, effortless deliciousness that melts in your mouth!

I create recipes that showcase the deep, delicious flavors of Biscoff, and my no-bake Biscoff cheesecake is a prime example. Its base, composed of 250g of Biscoff biscuits and 100g of melted butter, supports an indulgent yet light filling that has as its main players 500g cream cheese and 200g of biscoff spread.

The filling, combined with 100g powdered sugar and 1 tsp vanilla extract, meets the whipped 300ml double cream to create a chilled hug of a dessert that’s layered with warm, spiced notes.

Biscoff Cheesecake No Bake Recipe Ingredients

• Biscoff Biscuits: Adds a sweet, spiced flavor and crunchy texture; high in carbohydrates.
• Cream Cheese: Provides creamy texture and mild tanginess; source of protein and fat.
• Powdered Sugar: Sweetens the cheesecake filling; high in carbohydrates.
• Double Cream: Rich and luxurious texture; high in fat, adds creaminess.
• Biscoff Spread: Intensifies biscoff flavor; sweet and buttery, high in carbohydrates.

Biscoff Cheesecake No Bake Recipe Ingredient Quantities

• 250g Biscoff biscuits
• 100g unsalted butter, melted
• 500g cream cheese, room temperature
• 100g powdered sugar
• 300ml double cream, chilled
• 200g Biscoff spread, divided
• 1 tsp vanilla extract
• Extra Biscoff biscuits for decoration (optional)

How to Make this Biscoff Cheesecake No Bake Recipe

1. Using a food processor, crush the Biscoff biscuits into a fine crumb. Mix in the melted butter until the combination is uniform.

2. Evenly press the crumb mixture into a 23cm (9-inch) springform pan, pushing it into the pan’s sides just enough to allow removal of the pan after baking. Chill the pan while mixing the batter.

3. In a big mixing bowl, whip together the cream cheese and the powdered sugar until they are smooth and creamy.

4. Add 150g of Biscoff spread and the vanilla extract to the mixture of cream cheese and mix until well combined.

5. In another bowl, whip the cold double cream until it forms stiff peaks.

6. Carefully mix the whipped cream into the cream cheese batter so that it is light and fluffy and not at all dense or heavy.

7. Take the cheesecake filling and pour it over the biscuit base that has been chilled. Use a spatula to smooth the top and make it level.

8. Heat the leftover 50g of Biscoff spread slowly in the microwave until it’s pourable. Drizzle it over the cheesecake.

9. Chill the cheesecake for a minimum of 4 hours or until firm.

10. If desired, add extra Biscoff biscuits for decoration just prior to serving. Remove the dessert from the springform pan; then slice it and enjoy!

Biscoff Cheesecake No Bake Recipe Equipment Needed

1. Food processor
2. 23cm (9-inch) springform pan
3. Microwave
4. Large mixing bowl
5. Medium mixing bowl
6. Hand mixer or stand mixer
7. Spatula
8. Measuring cups and spoons
9. Spoon or small spatula (for drizzling)
10. Knife (for slicing)

FAQ

• Q: Can I use low-fat cream cheese for this recipe?A: Yes, but you might lose a little bit of the creaminess and richness of texture that you get from regular cream cheese.
• Q: How long does the cheesecake need to set in the fridge?A: For best results, chill the cheesecake in the fridge for at least 6 hours or overnight.
• Q: Can I freeze the Biscoff cheesecake?A: Yes, you can freeze cheesecake for up to 1 month. Thaw it in the refrigerator before serving.
• Q: How can I make the base more firm?A: Firmly pack the mixture of biscuits into the pan and chill sufficiently before adding the filling.
• Q: Is there a substitute for Biscoff spread?A: You might use a different cookie butter or spread, but then you’d be departing from the classic Biscoff flavor.
• Q: Can I add fruit to the cheesecake?A: Yes, the cheesecake can be served with fresh berries or a berry compote for extra flavor and added color.

Biscoff Cheesecake No Bake Recipe Substitutions and Variations

For a more neutral flavor, you can substitute 250g of Graham crackers for Biscoff biscuits.
You can substitute 100g of salted butter for unsalted butter, but you may need to adjust the salt in the recipe.
Mascarpone cheese can be a delicious substitute for cream cheese, lending a richer texture to any recipe. Use equal amounts of mascarpone for cream cheese, so: 500g of mascarpone can be used in place of 500 grams of cream cheese.
You can substitute 100g granulated sugar, blended into a fine powder, for powdered sugar.
If you don’t have heavy whipping cream in your area, you can substitute it with double cream, and here’s what you would use:

for 300ml heavy whipping cream, use 300ml double cream.

Pro Tips

1. Chill the Mixing Bowls: For best results, chill the mixing bowl and beaters before whipping the double cream. This helps the cream whip faster and achieve stiffer peaks, contributing to a light and fluffy cheesecake.