A deliciously rich Biscoff Cheesecake. This creamy no bake cheesecake is made using Biscoff Cookie Spread and Biscoff Cookies. It’s so easy to make and tastes amazing!
Two words: Biscoff Cheesecake ❤️
Introducing my dreamy, creamy no bake cheesecake made with Biscoff Cookie Spread and crunchy Biscoff Cookie crumbs. It’s so easy to make but it tastes like a buttery cookie in cheesecake form – hello!
Serve with a dollop of whipped cream for one EPIC dessert for cookie lovers 🙌🏻
Remember a few weeks ago, when I introduced you to my Cookie Butter Truffles? While they might have been what kick-started my obsession with Biscoff Cookie Spread, there’s now a no bake cheesecake that’s vying for my attention.
I know you love no bake desserts as much as I do and this one is going to be your new FAVE thing. The crust is buttery and sweet, and the cheesecake filling is thick and rich and just about melts-in-your-mouth. Honestly, it’s everything a no bake cheesecake should be.
If you love the deep caramel flavour that comes from Biscoff Cookies, you’ll adore this dessert. We’ve kept it simple with a light filling made with cream cheese and cream – and a boatload of Biscoff Cookie Spread. It gives the cheesecake a boost of flavour that makes you want to come back for just one more bite.
And when you pair that with a crunchy Biscoff Cookie crumb, you are in for a real treat. You can make this cheesecake ahead of time – with no need to turn the oven on – and it easily feeds a crowd. My friends declared it one of my best desserts – now that’s a compliment!
WHAT IS BISCOFF COOKIE SPREAD?
Biscoff Cookie Spread is a buttery spread made from the very popular caramel-like Biscoff Cookies. Biscoff Cookie Spread can be found in our local supermarket (here in Australia). There are also similar products, including Speculoos Cookie Butter, in other countries.
WHY DOES THIS NO BAKE CHEESECAKE HAVE NO GELATINE?
I don’t love baking with gelatine as it makes things slightly more complicated. Sometimes it can change the texture and even taste of a dessert if used incorrectly. In my no bake cheesecake recipes, I use whipped cream for stability. This allows the cheesecake to stay soft and fluffy – while still holding its shape enough to be cut into slices. It keeps things simple and easy and makes for a better cheesecake – in my opinion!
Just be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version.
TIPS FOR MAKING THE PERFECT NO BAKE CHEESECAKE
- Always use a springform tin so you can easily remove your cheesecake. Simply run a butter knife around the edge and then gently remove the cake rim when you’re ready to serve. I also line the bottom of my springform tin with baking or parchment paper so I can easily lift it up and place it on a cake plate.
- Make sure your cream cheese is at room temperature so you can beat it well and get rid of any lumps.
- Don’t use a cream cheese substitute or low fat version, go full fat cream cheese in block form, not a cream cheese spread.
- Beat your cheesecake mixture well so the mixture becomes thick and your cream is whipped.
- Let your cheesecake set in the fridge for at least 6 hours, or overnight. This recipe doesn’t have any gelatine but if you beat the mixture well, the whipped cream will easily allow the cheesecake to hold it’s shape.
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Let’s Bake
Biscoff Cheesecake
A creamy no bake Biscoff Cheesecake made from scratch.
Ingredients
Cookie crust
- 250 grams Lotus Biscoff Cookies, broken into pieces
- 75 grams (1/3 cup) butter, melted
Biscoff cheesecake
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 240 grams (1 cup) Biscoff Cookie Spread
- 300 ml (1 and 1/4 cup) thickened or heavy cream*
To decorate
- 180 ml (3/4 cup) thickened cream or heavy cream, whipped
- 25 grams (1/4 cup) Lotus Biscoff Cookies, crushed
Instructions
- Lightly grease an 8-inch springform baking pan with butter and line the bottom with baking paper or parchment paper.
- Add Biscoff Cookies to a food processor and blend until they resemble fine crumbs. Pour melted butter over crushed cookies and whiz again until the mixture resembles wet sand.
- Pour cookie mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
- Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy. Add 3/4 cup of Biscoff Cookie Spread and beat until smooth.
- Add cream and beat for a few minutes or until mixture becomes thick and holds its shape. Finally, add the remaining 1/4 cup of Biscoff Cookie Spread and beat very briefly so there’s still some swirls of cookie butter in the mixture.
- Pour cheesecake mixture on top of the cookie crust, smooth the top and refrigerate for at least 6 hours or even better, overnight.
- Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with crushed cookie crumbs.
Notes
Cookie crust: You can use any sweet store bought cookie like Graham Crackers, Arnotts Marie, Digestive Cookies.
Cream: Just be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version.
Mick Whitaker says
Hi….I use mascarponi cheese and add melted white chocolate instead of sugar and it’s absolutely gorgeous ….my girls love it
Jessica Holmes says
Sounds delicious Mick!
Laura Ingram says
It would be my first time making this as it is a surprise for my partner at Christmas . I was only able to get double cream but if i whip it good enough should it still work fine? Even if it does not set perfectly would it still taste good?
Jessica Holmes says
Hi Laura, I’m not sure double cream will whip, you’ll have to double check the label. But it would definitely taste amazing!!
Mick Whitaker says
Hi Laura….I use double cream and whip it up till if forms Nice peaks then fold it into the mixture x
Laura says
can you use a pot of cream cheese for example Philadelphia? As i am unable to find a block of cream cheese where i live in the UK?!
Jessica Holmes says
Hi Laura, I’ve had a few readers from the UK say this about cream cheese over there – how annoying! Is that type of cream cheese the one you would normally use for cheesecakes? The main concern would be whether it affects the cheesecake setting, but the most important thing would be getting the right cream and ensuring it is whipped to stiff peaks. That should provide the cake with plenty of stability.
Gigi says
Hi!
Planning on making this tonight although I do not have the biscoff spread. Can’t seem to find it anywhere!! I don’t want to add any other spread, can I omit this ingredient or will it change the consistency of the cheesecake? (Also any other recommendations for replacing other than Nutella?)
Jessica Holmes says
Hi Gigi, it won’t be the same without the Biscoff spread. You could use another spread like peanut butter if you like.
deb says
Hi Jessica, when and how do you remove the parchment paper?
Jessica Holmes says
Hi Deb, I just remove it when it’s time to serve it.
Merima says
I just put everything together and I couldn’t stop licking the spatula LOL I’m waiting over night so devour this cheesecake might be the longest night of my life
Jessica Holmes says
Love hearing that Merima! Hope you love the finished product just as much!
Helen says
OMG Simply love this cheesecake recipe. I made this for a dinner party for the first time, last night. Important tips: make sure cream cheese is soft, refrigerate for at least 6 hours and pour thicken cream into cream cheese mixture till thick.
Really love the Biscoff, I used crunchy, but can I substitute Nutella for a variation to this recipe?
Jessica Holmes says
I’m so happy to hear that Helen! Great tips. And yes you can use Nutella – it’s also delicious!
Els says
Hi Jess! The biscoff spread that I have is quite thick (it’s not the same consistency as Nutella). Would you recommend popping it in the microwave for a short amount of time before adding it to the cream cheese mixture or should it be fine the way it is?
Jessica Holmes says
Hi! Yes it is quite thick but it should be fine to add in straight. The mixing should help incorporate it. Hope you enjoy the cheesecake!
Priyanka says
What is the tin size used for this cake?
Jessica Holmes says
A round 8-inch baking pan.
Tammy Binnie says
We loved this cheesecake sooooooooooooooo much!!!! Super easy to make and a huge hit with all the family!
Jessica Holmes says
Yay! So happy to hear that Tammy!
Andrea says
hi, i have yet to try this recipe but is it possible to freeze the cheesecake?
Jessica Holmes says
Hi, yes you can! But you may want to thaw it slightly before serving.
Sarah says
This cheesecake did not set for me. Are you supposed to whip the cream before mixing into cream cheese because the instructions do not state this. I feel if I had gone with my gut and whipped it , it may have set better. I had to tip it into a trifle dish! It was delicious though.
Jessica Holmes says
Hey Sarah, sorry to hear that! You shouldn’t need to whip the cream before adding it, but you will need to beat the mixture for a good few minutes until it’s thick and creamy (and the cream is therefore whipped). Alternatively, you can whip the cream separately and fold it in. Hope that helps!
Paula says
Hi Jessica, This recipe is sooo tasty, but I am disappointed that the mixture did not set. I think the recipe should state to whip the double cream separately and then add to the mixture..
Jessica Holmes says
Hi Paula, I’m sorry to hear that but appreciate your feedback. I’ve never had a problem with my cheesecakes setting as long as you whip the mixture until thick as stated in the recipe.
Sadika says
Hi this looks delicious. I am hoping to make this soon. Can you use the crunchy Biscoff spread instead of the smooth? Thanks.
Jessica Holmes says
Hi Sadika, I don’t see why not, your cheesecake just won’t have a completely smooth texture.
teresa beszant says
This was amazing, everybody loved it. Thank you so much for posting the recipe.
Jessica Holmes says
I’m so happy to hear that! Thank you for the lovely feedback Teresa!
Josh says
This cheesecake was so good! I loved the creamy texture!
Jessica Holmes says
So glad you enjoyed it Josh!
Patricia Rivera says
Here’s my question..when you put butter of the bottom of the pan and then parchment paper over the buttered bottom,is that the way it goes?Why do we have to butter the bottom if we’re putting parchment paper??
Jessica Holmes says
Hi Patricia, that’s right. Grease the bottom of the cake pan and then place the parchment on top so it sticks.