Biscoff Cheesecake (No Bake)
Creamy no bake Biscoff flavoured cheesecake on a Lotus biscuit base, decorated with whipped cream and Lotus biscuits
Nutrition Facts
Ingredients
Instructions
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, Biscoff and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, warm the Biscoff for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake
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It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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Reviews from the Original Source
This is the second time I’ve made this cheesecake for family birthday parties. They absolutely love it. All your cheesecakes are amazing. Very easy to follow recipes.
Just a quick one but would it matter if I only use 500g of philadelphia cream cheese instead of 600g? only asking as here in Australia the philadelphia cream cheese are 250g packs. Just curious if it would still work or would I need the extra pack for the 100g?
Made this for American Thanksgiving. It is my second no bake cheesecake I have made from you and both huge hits. Tonight one person said this might have been the best cheesecake they have eaten.
I'm just in the middle of making this cheesecake, roughly how long do I whisk it for please, its thick but I think it should be thicker,advice appreciated.
Love this recipe! I halve the ingredients and it’s the perfect amount for 12 mini cheesecakes. I’ve made them several times now and successful every time. Just be sure to pack the biscuit layer down well. Most recent batch made from dairy free ingredients (Philadelphia Plant, Elmlea Plant and Flora Plant Butter). Expected a bit of a disaster but worked perfectly and tasted great. Thanks Kat xx
This was wonderful and I'll definitely do it again- possibly tomorrow!
However I found that there was too much filling for the base and was able to make a second smaller one to give away. Next time I will do half or two thirds of the recipe.
Thanks for a brilliant recipe.
After making the Biscoff cheesecake. It was unreal. Can't wait to make it again.
So I made this for my fellas birthday rather than a cake. Bit mad considering I’ve never made a cheesecake before and I go for something like this but oh my was it worth it. We was all in heaven. It was so delicious. Very easy to make too which is a bonus. The only downfall I would have to say is when it’s left in the fridge the biscoff biscuits on top do go soft but you can always add these as you go :). Thanks for sharing Kat x
Great recipe - made it at the weekend for friends and everyone loved it!
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