I am a little biscoffi obsessed. So, of course, I had to create a recipe combining two of my favourite things—biscoff and cheesecake. This biscoffi cheesecake uses not just one but two biscoff items—the biscuit and the spread. Double the biscoff, double the tastiness.
This delightful treat has become a favourite all year round, but it's also perfect for during the festive season when you need something impressive but don't want to fight for oven space.
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📖 Recipe
No-Bake Biscoffi Cheesecake Recipe
Ingredients
For the Base:
- 250 g Lotus Biscoff biscuits
- 100 g unsalted butter melted
For the Cheesecake Filling:
- 500 g full-fat cream cheese e.g., Philadelphia
- 100 g icing sugar
- 1 teaspoon vanilla extract
- 300 ml double cream
- 200 g smooth Biscoff spread softened slightly
For the Topping:
- 100 g Biscoff spread melted for drizzling
- Biscoff biscuits crushed for decoration
Instructions
Make the Base:
- Crush the Biscoff biscuits into fine crumbs using a food processor or a rolling pin.
- Mix with melted butter until combined.
- Press into the base of a 20cm (8-inch) springform tin and chill in the fridge for 30 minutes.
Prepare the Filling:
- Beat the cream cheese, icing sugar, and vanilla extract until smooth.
- Add the softened Biscoff spread and mix until combined.
- In a separate bowl, whip the double cream until it reaches soft peaks, then fold it into the Biscoff mixture.
Assemble & Chill:
- Spread the cheesecake filling over the biscuit base and smooth the top.
- Chill in the fridge for at least 6 hours (preferably overnight) until set.
Decorate & Serve:
- Drizzle the melted Biscoff spread over the top.
- Sprinkle with crushed Biscoff biscuits for extra crunch.
- Slice and enjoy!
Notes
Ingredients
- Lotus Biscoff biscuits
- Unsalted butter
- Full-fat cream cheese
- Icing sugar
- Vanilla extract
- Double cream
- Smooth Biscoff spread
See the recipe card for quantities.
Instructions
- Step 1: Crush your Biscoff biscuits into fine crumbs using a food processor or the old-fashioned way with a rolling pin and bag. Mix thoroughly with the melted butter until you have a wet sand-like consistency.
- Step 2: Press the biscuit mixture firmly into your springform tin to create an even base. Use the back of a spoon to compact it properly – this helps it hold together when sliced. Refrigerate.
- Step 3: For the filling, ensure your cream cheese is at room temperature before beating with the icing sugar, softened Biscoff spread and vanilla. Then fold in the whipped cream gently to maintain the air that will help your cheesecake set.
- Step 4: Cover the biscoff base with the cream cheese mix. After chilling overnight, decorate with melted Biscoff spread and crushed biscuits just before serving for that perfect finish.
Hint: To get the smoothest possible cheesecake filling, make sure your cream cheese is fully at room temperature before mixing. Cold cream cheese can lead to lumps that are difficult to beat out.
Substitutions
Cream cheese - Reduced-fat versions aren't recommended as they won't set properly.
Biscuits - No Biscoff biscuits? Digestives make a good alternative for the base, though you'll lose some of that distinctive Biscoff flavour.
Gluten-free - Use gluten-free Biscoff biscuits (now available in most supermarkets) or other gluten-free biscuits like GF digestives for the base.
Variations
Add 100g of melted dark or milk chocolate to the filling mixture for a Chocolate Biscoff version.
Layer pieces of whole Biscoff biscuits throughout the filling for added texture and surprising pockets of Biscoff.
Add a pinch of sea salt to the Biscoff spread when melting it for the topping to create a salted caramel taste.
Equipment
A 20cm (8-inch) springform tin is essential for this recipe, as it allows you to remove the cheesecake easily without damaging it.
An electric mixer will make whipping the cream and cream cheese much easier, but it isn't essential, and you can certainly make this by hand!
Storage
This cheesecake keeps in the fridge for up to 3 days. Cover loosely with cling film or store in an airtight container.
You can freeze this cheesecake for up to 3 months. Wrap individual slices or the whole cheesecake (without decoration) in cling film and then foil. Thaw overnight in the fridge before decorating and serving.
Top Tip
For the perfect slice, dip your knife in hot water and wipe it clean between each cut. This creates clean edges like you see in professional bakeries and stops the filling from sticking to the knife.
FAQ
Yes! You can make it up to 2 days before serving—simply add the decorative toppings just before serving.
The most common reason is under-whipping the double cream. Make sure you whip it to soft peaks before folding it into the cream cheese mixture. Also, avoid lower-fat alternatives for the cream and the cheese, as they contain more water and won't set firmly.
Absolutely! Crunchy Biscoff spread will add extra texture to your cheesecake filling. Just be aware it may be slightly harder to achieve a completely smooth finish on top.
Related
Looking for other recipes like this? Try these:
Pairing
This Biscoff cheesecake is delightful on its own but it also pairs well with:
- A cup of strong coffee
- A scoop of vanilla ice cream for extra indulgence
- Fresh berries to cut through the richness
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