Biscoff Cheesecake (No-Bake)
No-Bake Biscoff Cheesecake is a chilled dessert made with a Biscoff biscuit crust and a creamy filling of cream cheese, whipped cream and Biscoff spread. It sets in the refrigerator without using an oven, making it an easy make-ahead dessert. The cheesecake has a smooth, creamy texture with the signature caramelized flavor of Biscoff biscuits. Finish it with melted Biscoff spread and biscuit crumbs for an attractive and delicious topping.
Servings: 6 Slices
Calories: 482kcal
Ingredients
For The Base
- 125 grams or about 12 Lotus Biscoff Classic Biscuits (Biscoff Cookies), not the flavored varieties
- 40 grams butter – unsalted, melted or 3 tablespoons melted butter
For Cheesecake Filling
- 200 grams/1 cup cream cheese – softened
- 40 grams/5 tablespoons powdered sugar or confectioner's sugar
- 150 ml/½ cup + 2 tablespoons whipping cream – cold, 35% fat or more
- 5 tablespoons Biscoff spread
- ½ teaspoon vanilla extract – optional
- 1 small pinch of salt – optional
For The Topping
- 2 to 3 tablespoons Biscoff spread
- 2 Biscoff biscuits – crushed
- 2 Biscoff biscuits – whole or halved
Instructions
Preparing The Biscuit Base
- Line the base and sides of a 5-inch detachable cake pan with parchment paper. You can also use a small springform pan. For individual servings, use dessert bowls or serving glasses.
- Melt the butter in a small pan or microwave until completely melted.
- Crush the Biscoff biscuits into fine crumbs using a food processor, mixer or blender. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
- Transfer the biscuit crumbs to a bowl. Add the melted butter and mix well until the crumbs are evenly coated.
- Transfer the crumb mixture to the prepared pan and press it firmly into an even layer using the back of a spoon or the bottom of a glass or small bowl.
- Refrigerate the base for 20 to 30 minutes while you prepare the filling.
Making The Cheesecake Filling
- Beat the softened cream cheese, powdered sugar, salt and vanilla extract until smooth and creamy.
- In another chilled bowl, whip the cold whipping cream until stiff peaks form. Stop whipping as soon as the cream holds its shape, as overwhipping can make it grainy.
- Add the whipped cream to the cream cheese mixture and fold gently until evenly combined. Do not over-mix. If the filling feels a little soft, refrigerate it for 10 to 15 minutes.
- Add the Biscoff spread and fold gently until fully incorporated and smooth. Avoid over-mixing to keep the filling light and airy.
Assembling & Making Biscoff Cheesecake
- Transfer the filling over the chilled biscuit base and spread it evenly using an offset spatula or the back of a spoon. Gently tap the pan on the countertop a few times to release any trapped air bubbles.
- Cover and refrigerate for 5 to 6 hours or overnight until set.
- Warm the Biscoff spread by placing it in a small heatproof bowl over a plate of hot water for about 1 minute, then stir until smooth and pourable. Alternatively, microwave it for a few seconds.
- Spread or drizzle the melted Biscoff spread over the chilled cheesecake and garnish with Biscoff biscuit crumbs and biscuits before serving.
Optional Extra Biscoff Layer
- After the cheesecake has chilled for about 4 hours, pour the melted Biscoff spread over the top and spread it into a thin, even layer with an offset spatula or the back of a spoon. Leave a few gentle spatula marks if you like, or create simple swirls, a marble pattern or a spider web design.
- Refrigerate again for 1 to 2 hours or overnight before serving.
Finishing
- Before unmoulding, crush a few Biscoff biscuits into fine crumbs for garnish.
- Remove the cheesecake from the pan. If using a detachable cake pan, carefully push up the base to release the cheesecake. If using a springform pan, unlock and remove the sides. Peel away the parchment paper and transfer the cheesecake to a serving plate.
- Sprinkle the biscuit crumbs over the top and garnish with whole or halved Biscoff biscuits. If you like, drizzle a little more melted Biscoff spread over the cheesecake before serving.
Serving & Storage
- Serve the Biscoff cheesecake well chilled for the best texture. Pair it with coffee, espresso, cappuccino, hot chocolate or fresh berries.
- Cover and refrigerate leftovers for up to 4 days. Freeze without the Biscoff topping for up to 1 month. Thaw overnight in the refrigerator, then add the topping before serving.
Notes
- Use regular full-fat cream cheese, not cream cheese spread, for the best texture.
- Keep the whipping cream well chilled before whipping.
- Do not over-mix after adding the whipped cream.
- If the filling seems soft, chill it for 10 to 15 minutes before assembling.
- Chill the cheesecake for at least 5 to 6 hours. If you have the time, refrigerating it overnight gives slightly firmer slices.
- Use a warm knife and wipe it clean after each slice.
- Keep the cheesecake refrigerated until ready to serve.
- Scale the recipe up easily for more servings. Use a larger springform pan and allow enough time for the cheesecake to chill and set completely.
Nutrition
Calories: 482kcal | Carbohydrates: 34g | Protein: 5g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 254mg | Potassium: 70mg | Sugar: 22g | Vitamin A: 984IU | Vitamin B1 (Thiamine): 0.01mg | Vitamin B2 (Riboflavin): 0.1mg | Vitamin B3 (Niacin): 0.1mg | Vitamin B6: 0.03mg | Vitamin B12: 0.1µg | Vitamin C: 0.2mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 2µg | Calcium: 51mg | Vitamin B9 (Folate): 4µg | Iron: 0.1mg | Magnesium: 5mg | Phosphorus: 52mg | Zinc: 0.2mg
