No-Bake Biscoff Cheesecake is an easy dessert made with a buttery Biscoff biscuit crust and a creamy filling flavored with Biscoff spread, cream cheese and whipped cream. Since it sets in the refrigerator instead of the oven, it is a simple make-ahead dessert for any occasion. This recipe gives you a smooth, stable cheesecake with a rich caramelized cookie flavor and neat slices after chilling. Whether you know it as Biscoff Cheesecake or Lotus Biscoff Cheesecake, this recipe comes together with very little effort.

Ingredients You Need

You only need a handful of ingredients to make this no-bake Biscoff cheesecake. Each one plays an important role in creating a cheesecake that is creamy and full of Biscoff flavor.

1. Biscuit Base: For the base, I use Lotus Biscoff Classic Biscuits and melted unsalted butter. The biscuits form a firm, buttery crust with their signature caramelized flavor. Be sure to use the classic biscuits and not the flavored varieties.
2. Cream cheese filling: The cheesecake filling combines softened cream cheese, powdered sugar, cold whipping cream, and Biscoff spread. I made this recipe with D’lecta Cream Cheese, but any plain cream cheese works well. Avoid low-fat or light cream cheese, and use whipping cream with at least 35% fat or more. Cold cream whips better and helps the filling set properly.
3. Topping: I use Biscoff spread in the filling so the cheesecake has its signature caramelized biscuit flavor throughout. I also like finishing it with a layer of melted Biscoff spread for an extra boost of flavor.
4. Optional: A little vanilla extract and a small pinch of salt are optional but recommended. Vanilla adds a gentle depth of flavor, while the salt balances the sweetness and brings out the caramel notes of the Biscoff spread.

Important: You can refrigerate the cheesecake for 5 to 6 hours, and it should be set and ready to serve. That said, I prefer chilling it overnight whenever possible. The texture improves slightly, the flavors have more time to develop, and the cheesecake is easier to slice neatly.

If you enjoy easy no-bake Desserts and cheesecakes, you may also like:

• Strawberry Cheesecake
• New York Cheesecake
• Tiramisu
• Mango Cheesecake
• Serradura

How To Make Biscoff Cheesecake (Stepwise)

Prepare Biscuit Base

1. Line the base and sides of a 5-inch detachable cake pan with parchment paper. This makes it easier to unmould the cheesecake neatly.

Tip: You can also use a small springform pan. For individual portions, use dessert bowls or serving glasses.

2. Melt 40 grams butter in a small frying pan or in the microwave. You should get about 3 tablespoons of melted butter.

3. Place 125 grams Lotus Biscoff Classic biscuits (12 Biscoff cookies) in a food processor or a mixer or blender.

4. Crush the biscoff cookies into fine crumbs using a food processor.

Tip: You can also crush the cookies by placing them in a zip-top bag and crushing them with a rolling pin.

5. Transfer the finely crushed cookies to a bowl. Add the melted butter.

6. Mix very well.

7. Transfer all of the crumb mixture to the prepared pan.

8. Press it firmly into an even layer using the back of a spoon or the bottom of a glass or a small bowl.

Refrigerate the Biscoff biscuit base for 20 to 30 minutes so it firms up while you prepare the filling.

Make Cream Cheese Filling

9. In a mixing bowl, take 200 grams (or 1 cup) softened cream cheese, 40 grams (or 5 tablespoons) powdered sugar, a small pinch of salt, and ½ teaspoon vanilla extract (if using).

10. Beat until smooth and creamy. Set aside.

Whip Cream

11. In another chilled bowl, whip 150 ml (or ½ cup + 2 tablespoons) cold whipping cream (35% fat) or heavy cream until it reaches stiff peaks.

Stop whipping as soon as the cream holds its shape. Overwhipping can make it grainy.

Combine The Filling

12. Add the whipped cream to the smooth cream cheese mixture.

13. Fold gently with a spatula until evenly combined. Do not over-mix, as this can deflate the whipped cream.

Tip: If the filling feels a little soft, refrigerate it for 10 to 15 minutes.

14. Add 5 tablespoons Biscoff spread.

15. Fold gently with a spatula until it is fully incorporated and the mixture is smooth. Avoid over-mixing, as this can deflate the whipped cream and make the filling less light and airy.

Assemble Biscoff Cheesecake

16. Transfer all of the filling over the chilled biscuit base.

17. Spread it evenly using an offset spatula or the back of a spoon. Tap the pan gently on the countertop a few times to release any trapped air bubbles.

Cover the pan and refrigerate the cheesecake for 5 to 6 hours or overnight. Later you can warm the Biscoff spread until smooth and pourable. Spread or drizzle it over the cheesecake and garnish with Biscoff biscuit crumbs and biscuits before serving.

Note: I chose to do it a little differently. After the cheesecake had partially set for 4 hours, I added a layer of melted Biscoff spread and chilled it for 12 hours. Just before serving, I added a little more melted Biscoff spread and biscuit crumbs. I like this method because it gives the cheesecake another layer of Biscoff flavor. Feel free to keep it simple and decorate the cheesecake only after it has fully set.

Melt Biscoff Spread

18. Place 2 to 3 tablespoons Biscoff spread in a small heatproof bowl.

Fill a shallow plate with hot water and place the bowl over it. Let it sit for 1 minute to soften the spread.

Tip: If you have a microwave, heat the Biscoff spread for a few seconds until it becomes smooth and pourable.

19. Stir until the Biscoff spread is smooth and pourable.

Optional Biscoff Layer

20. If you want to use my optional method, remove the cheesecake after about 4 hours of chilling. Pour the melted Biscoff spread over the chilled cheesecake.

21. Use a small offset spatula or the back of a spoon to spread it into a thin, even layer. Lightly smooth the surface, leaving a few gentle spatula marks.

Refrigerate again for 1 to 2 hours or overnight, before slicing and serving.

Tip: You can also create simple swirls, a marble pattern or a spider web design.

Toppings

22. Before removing the cheesecake from the pan, crush 2 Biscoff biscuits into fine crumbs. Set the crumbs in a bowl or plate.

23. Remove the cheesecake pan from the refrigerator. 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.

Gently peel off the parchment paper from the sides and base, then carefully transfer the cheesecake to a serving plate.

24. Sprinkle the crushed Biscoff biscuit crumbs over the top and garnish with 1 to 2 whole or halved Biscoff cookies.

You can again melt some biscoff spread to drizzle over the cheesecake if you like.

Serving Suggestions

Serve this Biscoff cheesecake well chilled for the best texture.

It makes a lovely dessert for birthdays, festive meals, dinner parties or weekend treats.

Pair each Biscoff cheesecake slice with coffee, espresso, cappuccino or Hot Chocolate. Fresh berries also balance the sweetness nicely.

Storage

Keep the Biscoff Cheesecake covered in the refrigerator for up to 4 days.

Freeze individual slices or the whole cheesecake without the topping for up to 1 month. Thaw overnight in the refrigerator before serving, then add the Biscoff topping.

Avoid leaving the cheesecake at room temperature for long as the filling will soften.

Dassana’s Recipe Tips

1. Use softened cream cheese: Bring the cream cheese to room temperature before mixing so the filling becomes smooth without lumps.
2. Whip the cream correctly: Whip only until stiff peaks. Over-whipped cream can become grainy and affect the texture.
3. Choose the right cream cheese: Use regular full-fat cream cheese rather than cream cheese spread. Cream cheese spread has a softer consistency and may result in a softer Biscoff cheesecake.
4. Check the filling: The filling should be thick enough to hold its shape before pouring it over the crust. If needed, chill it for 10 to 15 minutes.
5. Cool the melted Biscoff spread: It should be warm or at room temperature before pouring. If it is too hot, it can soften the cheesecake.
6. Allow enough chilling time: The Biscoff cheesecake needs enough time to firm up properly before slicing. Chilling it overnight gives the best texture.
7. Slice neatly: Dip a sharp knife in warm water, wipe it dry and clean it after every cut.