No-Bake Biscoff Cheesecake Recipe

I absolutely love this No-Bake Biscoff Cheesecake recipe because it’s one of those desserts that feels fancy but is surprisingly simple to pull off. You get that impossibly smooth, creamy filling bursting with that signature Biscoff flavor, all resting on a perfectly crunchy biscuit base—no baking required! It’s ideal for when you want something impressive but don’t want to heat up the kitchen or fuss with complex steps.

When I first tried this recipe, it quickly became my go-to for special occasions and weekend treats alike. You’ll find that the rich, caramelized tones of Biscoff really elevate the cheesecake without needing any extra bells and whistles. Whether you’re serving guests or just craving something sweet, this No-Bake Biscoff Cheesecake is definitely worth trying—you’ll be hooked just like me!

this Recipe

Ingredients You’ll Need

The ingredients here are straightforward, but each plays a critical role in delivering that iconic No-Bake Biscoff Cheesecake flavor and texture. I love using full-fat cream cheese because it gives the filling the perfect creamy body, while the Lotus Biscoff biscuits make an unbeatable base.

• Lotus/Biscoff biscuits: The star of the show for that signature caramelized crunch; blitz them finely for the base.
• Unsalted butter: Melting it helps bind the biscuit crumbs together to form a sturdy crust.
• Cream cheese (full fat): Provides creaminess and richness; avoid reduced fat for the best results.
• Icing sugar: Sweetens gently without graininess; it dissolves smoothly into the filling.
• Biscoff spread: The secret weapon adding intense flavor; smooth or crunchy works depending on your preference.
• Vanilla extract: A subtle undertone that amplifies the dessert’s depth and sweetness.
• Double cream: Whipped to thicken the filling and create that luscious, airy texture.
• Optional Decorations: More double cream and icing sugar for piping, extra Biscoff spread melted for drizzling, and some whole biscuits to finish things off.

Variations

I love to play around with this No-Bake Biscoff Cheesecake recipe depending on what I have or the occasion. Tweak the toppings or try swapping the biscuit base to keep things interesting—you’ll find it’s a very forgiving recipe that welcomes creativity.

• Vegan Variation: I once experimented with vegan cream cheese and coconut cream, and while it’s a bit different, adding a touch of maple syrup helps mimic the sweetness beautifully.
• Crunchy Twist: Adding crushed chopped nuts into the base or folding some crunchy Biscoff spread into the filling gives it a great texture contrast.
• Chocolate Biscoff: Swirl a bit of melted dark chocolate over the top once chilled for a stunning flavor combo that my family adores.
• Mini Cheesecakes: I’ve made this recipe in muffin tins to create individual servings that are perfect party bites and freeze really well.

How to Make No-Bake Biscoff Cheesecake Recipe

Step 1: Perfect Your Biscuit Base

Start by blitzing your Lotus or Biscoff biscuits in a food processor until they’re finely ground crumbs—that crumbly texture is key for the base. Mix those crumbs with melted unsalted butter until everything holds together when pressed. Pack the mixture firmly and evenly into an 8-inch springform tin; you really want it compressed so that your crust won’t crumble later. I usually press it down with the back of a spoon or the base of a glass to get a nice even layer.

Step 2: Whisk Up the Creamy Filling

Using an electric mixer, blend together the cream cheese, vanilla extract, icing sugar, and Biscoff spread until the mixture is silky smooth—this is where your cheesecake really comes to life flavor-wise. Then, gently mix in the double cream and whisk until the filling thickens and holds its shape. I’ve learned that whipping the cream slowly and steadily gets a better consistency, so be patient! Alternatively, whip your double cream separately until stiff peaks form and fold it through the cream cheese mixture for an extra fluffy texture.

Step 3: Assemble and Chill

Spread the luscious filling over your biscuit base, smooth it out evenly with a spatula, then pop it into the fridge. The cheesecake needs to set for at least 5 to 6 hours—overnight is even better if you’ve got time. This chilling step is what firms everything up so your slices come out neat and hold their shape beautifully.

Step 4: Decorate with Love

Remove the cake from the tin carefully once set, and have fun decorating! I like whipping some double cream with icing sugar to pipe little swirls on top and adding a Biscoff biscuit on each slice for the classic look. Drizzling a bit of melted Biscoff spread over everything gives it a gorgeous glossy finish and boosts the flavor—just melt it for about 10 seconds in the microwave to make it drizzle-able.

How to Serve No-Bake Biscoff Cheesecake Recipe

Garnishes

I like to keep it classic by piping some lightly sweetened whipped cream on top and adding a crumbly Biscoff biscuit for texture and look. Sometimes, I drizzle a thin stream of warmed Biscoff spread for that shiny, irresistible glaze. If I’m feeling playful, a sprinkle of chopped nuts or a little sea salt really balances the sweetness beautifully.

Side Dishes

This cheesecake is so rich and flavorful that I usually serve it with simple sides like fresh berries or a tart raspberry coulis to cut through the sweetness. A hot cup of coffee or spiced chai tea pairs perfectly, too—my family always reaches for seconds when that combo’s on the table!

Creative Ways to Present

For holidays or celebrations, I’ve made this cheesecake in mini jars or clear glasses layered with extra biscuit crumbs and cream for a chic dessert parfait look. I also love topping it with edible gold leaf or adding fresh edible flowers to surprise my guests. Presentation really turns this simple recipe into something special and memorable.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with cling film or in an airtight container in the fridge, where the cheesecake keeps perfectly fresh for up to 3 days. Slices maintain their texture well if you slice carefully and keep the cake chilled until serving.

Freezing

Freezing works great if you want to prep in advance. I freeze the whole cake in the springform tin, well wrapped with foil and plastic wrap, or freeze individual slices. When thawed slowly in the fridge overnight, the texture returns nicely, though some prefer it just slightly chilled.

Reheating

Since this is a no-bake cheesecake, I don’t recommend reheating it, as it’s best enjoyed cold and creamy. Just take it out of the fridge about 15 minutes before serving to take the chill off for better flavor release.

FAQs

Final Thoughts

This No-Bake Biscoff Cheesecake recipe holds a special place in my heart because it’s become such a reliable crowd-pleaser with minimal effort. It’s a dessert I can pull out for unexpected guests or a cozy family night, and it never disappoints. Give it a try—you’ll love how it turns out every time, and honestly, sharing this recipe feels like sharing a little slice of happiness.

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