No-Bake Biscoff Cheesecake Bliss

This creamy no-bake Biscoff cheesecake brings all the beloved flavors of spiced cookie butter into one easy and satisfying dessert. The buttery Biscoff biscuit base, silky cheesecake filling, and extra drizzle of spread make it a showstopper without needing your oven at all. I make this for birthdays and family potlucks and it disappears every time.

This cheesecake won over my friends the first time I made it as an easy Sunday treat and it quickly became my go-to when I want maximum impact with minimum fuss.

Ingredients

• Biscoff biscuits: provide a deep caramel and spice base for the crust Look for crisp cookies for the best texture
• Unsalted butter: brings richness and helps bind the crust Pick a fresh block with no fridge aromas
• Full fat cream cheese: gives structure and tang Drain any excess liquid for the creamiest result
• Icing sugar: blends in smoothly for gentle sweetness Sift if clumpy
• Biscoff spread: infuses both the filling and toppings with signature flavor Use smooth or crunchy according to your preference
• Vanilla extract: adds a hint of warmth Choose pure extract for the best flavor
• Double cream: whips up beautifully for a luscious filling and creamy decorations Look for high fat content for best setting
• Extra Biscoff biscuits and whipped cream: optional but bring crunch and visual flair Reserve some unbroken cookies for topping

Step-by-Step Instructions

Prepare The Biscuit Base:

Blitz Biscoff biscuits in a food processor until finely crumbed then blend with melted butter Mix thoroughly so every crumb is coated Press mixture firmly and evenly into the base of an 8 inch or 20 centimeter springform pan Ensure the layer is tightly compacted and smooth for easy slicing Chill base while you prepare the filling

Mix The Cheesecake Filling:

Add full fat cream cheese vanilla extract icing sugar and Biscoff spread to the bowl Beat with an electric mixer or sturdy spoon until smooth and creamy Scrape down the sides to catch every bit of spread Whisk in the double cream slowly until the mixture thickens and holds its shape Make sure not to overwhip or the mixture can split

Fill And Chill:

Spread the cheesecake mixture gently over the chilled biscuit base Smooth the top with a spatula or the back of a spoon for a clean finish Cover with wrap or foil and refrigerate for at least five hours overnight gives best results The long chill sets the filling and intensifies flavor

Decorate And Serve:

Carefully remove the cheesecake from the springform pan Whip additional double cream with icing sugar until soft peaks form Pipe or spoon cream on top if desired Use a hot knife for clean slices Crush or halve more Biscoff biscuits for garnish and finish with a generous drizzle of melted spread Warm Biscoff spread gently to pour easily

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You Must Know

• No baking needed so you save time and energy
• Cheesecake lasts up to three days chilled and flavors improve with time
• This dessert is freezer friendly if you want to prep in advance

My absolute favorite part is swirling extra melted Biscoff on top just before serving It feels like dessert art and always brings out smiles at the table especially with a crunchy biscuit piece on each slice

Storage Tips

Store leftover cheesecake covered in the fridge for up to three days The flavors get even deeper by day two Cut and portion the cheesecake before chilling if serving over multiple days For longer keeping freeze individual slices wrapped tightly and then in a sealed container Thaw in the fridge overnight before serving

Ingredient Substitutions

If you cannot find Biscoff biscuits use another spiced cookie like Speculoos or even gingersnaps For the spread any brand of cookie butter will work In a pinch swap half Biscoff biscuits for plain digestive biscuits in the crust Only use full fat cream cheese for the proper creamy texture

Serving Suggestions

Serve this cheesecake straight from the fridge with coffee or tea For celebrations add fresh berries or a sprinkling of chocolate shavings on top For a little extra indulgence swirl in melted chocolate or caramel with the Biscoff drizzle Try assembling in mini jars for a picnic or single serve treat

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Biscoff’s Story

Biscoff biscuits hail from Belgium where they are known as Speculoos and have been paired with coffee for generations The flavor is uniquely spiced and caramelized which makes it so memorable The smooth spread was created as a way to enjoy the iconic taste in more formats and has sparked a wave of inventive desserts like this cheesecake

Common Recipe Questions

→ Can I substitute Lotus biscuits in the base?

Yes, you can use Speculoos or gingersnaps for a similar spiced flavor. Digestive biscuits offer a milder, less spiced base if preferred.

→ Which cream cheese works best for this dessert?

Full-fat cream cheese or mascarpone gives a dense, creamy finish. Lower-fat options may result in a softer texture and less structure.

→ Is it necessary to whip the double cream separately?

Whipping double cream separately before folding in helps achieve a thicker, more stable filling, especially when working by hand.

→ How long does it need to chill?

Chill for at least 5-6 hours, or overnight, for ideal firmness and flavor development. Longer chilling gives cleaner slices and deeper taste.

→ Can you prepare this dessert ahead of time?

Definitely. It holds well in the fridge for up to three days once set. This makes it perfect for gatherings or batch prepping in advance.

→ What are the best decoration ideas?

Topping with softly whipped cream, extra biscuits, and a warm drizzle of melted spread gives appealing texture and makes each slice inviting.