This easy no bake biscoff cheesecake needs only 20 minutes of your time and uses a handful of ingredients. A crunchy and buttery cookie crumb base, followed for a luxuriously creamy cheesecake layer flavoured with biscoff and espresso, and topped with a smooth layer of biscoff spread and more crunchy cookies. The best part is it looks so impressive with little effort!
Why this recipe works
This recipe is magical all because of the famous biscoff spread and cookies. These are seriously addictive! They were a bit tricky to find in Canada, but keep hunting through your local supermarkets and some will definitely carry them (otherwise I resort to Amazon).
The base of the cheesecake is a biscoff cookie crumb with butter which is easily blitz together in a few minutes. Then we mix together cream cheese flavoured with biscoff spread and espresso (the espresso really adds depth) and folded in with airy whipped cream. Finally, the topping is more biscoff spread (because why not) and crushed cookies. The work is all done in the fridge, so this is a fairly easy dessert but it looks super impressive.
Ingredients you'll need to make this recipe
- Lotus Biscoff cookies, which may be hard to find if you're in Canada
- Lotus Biscoff spread, smooth (the crunchy may work too but I haven't tried it)
- Cream cheese, you want to go full fat here
- Whipping cream
- Icing Sugar
- Butter, melted
How to make this recipe
The first step is to make the cheesecake crust. Blitz the cookies in a food processor until they are fine, then mix them together with melted butter until well incorporated. Press into a 9" springform pan. You can press it down with the bottom of a cup to ensure it's packed in. Then place it in the freezer for 15-20 minutes while you make the filling.
To make the filling, start by whipping the cream using a hand or stand mixer until you get stiff peaks. This should take roughly 1 minute, be sure to not over mix or it will turn into butter. Transfer to another bowl and set aside.
Next, mix together the cream cheese, icing sugar, espresso and biscoff spread until smooth. Melt the biscoff for a few seconds in the microwave to help it mix into the cheese more efficiently. Spread onto the crust and even out the surface. Cover with plastic wrap and refrigerate for 5-6 hours or overnight. You can also freeze it overnight and thaw it for 30-40 minutes on the counter before serving.
To serve, remove it from the springform pan very gently. You can try to remove the base of the pan using a thin spatula (this works well if the cheesecake has been frozen). If you're not a brave soul, you can also keep the base on - no worries!
Decorate the cheesecake by melting the remaining biscoff in the microwave for 40 seconds. For the drip effect, place some of it in a ziploc bag and snip off the corner, then drip it all along the edge. Then quickly smooth the rest out onto the surface. Place it back in the fridge to set the biscoff layer for 10-15 minutes. Decorate with crushed biscuits and you're done!
FAQs and Expert Tips
Biscoff cookies have a deep caramel flavour with subtle hints of cinnamon. They are buttery but slightly crunchier than a shortbread cookie.
The lotus biscoff cookies pair perfectly with a cup of coffee. But this cheesecake recipe is a great way to use both the spread and the cookies in a fun and delicious way.
Yes, no bake cheesecake sets in the fridge, as long as it is chilled for a minimum of 5-6 hours. For a firm cheesecake, chill it overnight. You can also put it in the freezer and then thaw it on the counter before serving to get those perfect clean slices.
Other easy dessert recipes you will love
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Biscoff Cheesecake (Easy, No Bake)
- Food Processor
- Stand Mixer
For the crust
- 350 g Lotus/Biscoff biscuits (approx 1.25x a package of 250g)
- ½ cup butter melted
For the cheesecake layer
- 500 g cream cheese full fat
- 300 ml whipping cream (36% fat)
- ¾ cup icing sugar or confectionary sugar
- ½ cup espresso 1-2 shots
- 1 cup biscoff spread, smooth (approx. 250g)
For the topping
- 6-8 crushed lotus cookies
- ¾ cups biscoff spread, smooth remaining 150g of the jar
For the crust
- In a food processor, blitz the cookies for the base until you get a fine crumb. If you don't have a food processor, you can crush them inside a plastic bag.
- Melt the butter and mix it into the cookie crumbs until they're coated well and they look wet. Press firmly into a 9 inch springform pan. Do this using the bottom of a cup to ensure its packed in well.
- Place the crust in the freezer for 10-15 minutes while you prepare the filling
For the cheesecake layer
- Ensure your cream is kept very cold right before whipping. You can also place your stand mixer bowl and whisk attachment in the freezer for 5 minutes to cool them
- Whip the cream in a stand mixer (or using a hand mixer) until you achieve stiff peaks. This should take roughly 1 minute. Ensure you don't over whip it or it will turn into butter, so keep an eye!
- Remove the whipped cream from the stand mixer bowl and set aside. In the same bowl, add the cream cheese, icing sugar, and espresso and mix together until combined using the paddle attachment
- Place the biscoff spread in a microwave safe bowl and heat for 40 seconds to loosen it a bit which helps it to easily incorporate into the cheese
- Add the biscoff spread and continue mixing the cheesecake layer until well combined.
- Fold the whipped cream into the cheesecake mixture gently to avoid losing the air
- Spread the mixture evenly over the biscuit crust and chill in the fridge for 5-6 hours (or overnight), or in the freezer for 2-3 hours if you're in a rush
- Remove from the springform pan. Using a thin spatula, you can try removing it from the base of the pan (this works easily if the cheesecake was frozen). If you're not brave enough, leave it on the base to serve and place it on a plate
- Melt the remaining biscoff butter until completely melted, about 40 seconds in the microwave
- For the drip effect, place some in a ziploc bag and snip off the end, then drip around the edges, working quickly. Pour the remaining on the surface and spread it out into an even layer (do this quickly because it will harden as it cools from the cheesecake). Place it in the fridge for 10-15 minutes to set the topping.
- Cover with crushed biscuits and enjoy
- I prefer cheesecake with a thicker crust, so if you don't, feel free to use less cookies in the crust
- This recipe uses a full 400g jar of biscoff spread, some goes into the filling and some as the topping
- I add espresso to compliment the flavour of biscoff. If you're not a fan, replace with 1 teaspoon of vanilla extract
- Keep the cheesecake refrigerated for up to 5 days, or freeze for up to a month
- If you struggle to get a smooth layer of biscoff on top of the cheesecake, cover up any imperfections with crushed cookies (the perfect solution)