How to make No-Bake Biscoff Cheesecake Recipe

A delicious No-Bake Biscoff Cheesecake, with a Biscoff Biscuit Base, creamy Biscoff Cheesecake filling, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle!

Hey guys, welcome back. Today as you can tell from the title, today I will be showing my Biscoff  Cheesecake Recipe.

I was also just craving my Biscoff cheesecake so I thought I would do a no-bake recipe today.

A delicious No-Bake Biscoff Cheesecake Recipe, with a Biscoff Biscuit Base, creamy Biscoff Cheesecake filling, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle!

You can also check our CANDY CORN COOKIES

When it comes to choosing my favorite cakes I would blindly go for Biscoff Cheesecake.

Honestly, I mean I’m highly OBSESSED with it. I can eat Biscoff Cheesecake the whole day and pretty much anytime.

When it comes to making a no-bake Biscoff Cheesecake recipe, you really have to be careful when you’re whisking it up to make sure that you get it thick enough so it sets lovely and firm but not over whisk it so it becomes too soft and runny basically.

I’ll try my best to show you exactly what I do today but all I’m gonna do is use an electric hand whisk. I’m not going to use my stand mixer and I’ll whisk it till it forms the right thickness and I’ll show you exactly what I do.

And do my best to explain everything as I can but yeah probably won’t be the best.

Here are the ingredients,

I’m using today Biscoff biscuits, the melted butter, double cream, Biscoff spread, icing sugar, full-fat cream cheese, and some vanilla extract.

Biscoff Biscuits: Biscoff biscuits adds a very amazing crunch to our Biscoff Cheesecake Recipe, that’s the reason I personalyy use this and I recommend to use this biscuit.

Unsalted Butter: An amazing ingredient again, butter adds its own rich flavor as well as it helps in binding the biscuits.

White Chocolate: Who doesn’t like chcoclate? I mean everyone wanna eat chocolates. Chocolate is an ingredient pretty much used in every baking recipe and loved by everyone.

Cream Cheese: As the name itself shows cheese, this ingredient is an important part of this recipe. An amazing cheese adds a creamy and smooth layer to our cheesecake.

Vanilla Extract: Vanilla adds it’s own unique sugary-floral flavor to any recipe and enhances the overall taste of the recipe.

Biscoff Spread: This spread forms the top most layer of this cheesecake, hence it is a very important ingredient in this recipe. A very smooth and silky spread, melts in mouth.

So theoretically for the actual cheesecake if you ignore the topping on top you actually only need seven ingredients which I think is a very doable thing it’s not that many ingredients and it’s so easy to make.

What can I use as an alternative to cream cheese?

You can use Philadelphia Cheese, Mascarpone or you can use any other brand of soft cream cheese. The most important thing is you just want it to be full of fat.

What kind of Biscoff spread should I use?

I’m also using the smooth spread but you can use the crunch and yeah that’s all you need to make the base.

There are a variety of spreads available in stores depending on textures, You can use according to your preference.

Products and ingredients I have used are mentioned below:

  • Food processor: Perfect for daily use, Easy-To-Clean, removable parts are dishwasher safe.
  • Mixing bowl: Ideal for mixing, serving, and storage purpose.
  • Cake pan: Non-stick finish for easy release, easy to clean dishwasher safe
  • Hand mixer: Easy to use, perfect for whipping, whisking, comes with versatile attachments.
  • Spatula: Easy to handle, used for flipping, mixing, and folding.
  • Scraper: Made of high-quality steel, easy to use, and clean.
  • Cake stand: Rotatable cake stand for a perfect and smooth finish.
  • Vanilla Extract: A perfect ingredient to enhance the flavor of the cake.
  • Biscoff spread: Amazing spread for the perfect taste.
  • Biscoff biscuit: Has a unique taste and crunchy bite and commonly known in other Europe are speculoos cookies.

So let’s get started with our Biscoff Cheesecake Recipe.

In an electric food processor, we will be adding our Biscoff biscuits and grinding them to a fine crumb. You just want a fine crumb od the biscuits which will be the beautiful base of our cheesecake.

Now you want to add in your melted butter like so and then mix them up till it’s like a whipped sandy mixture nice and easy and you get a lovely wet sandy mixture.

I have an 8-inch deep springform tin, it’s got the clasp so it makes it easier to remove.

And it’s got a double base because there’s the one with the ridge, then I’ve got a cheap spare cake tin put it is like that and you get a lovely flat base you can.

Of course, line it instead you can turn the other base over to make it easier to get out you can do whatever you fancy helping you get a cheesecake out but I personally don’t line it. 

I just do a double layer method like this then all you want to do is you want to get your biscuit base and then press it into the bottom of your tin and then you have your biscuit base lovely and flat and perfect and ready to go.

So you can either put this in the fridge for a bit or you can just leave it to the side it’s fine like it is.

So for the next thing, I’m going to use a large block glass bowl as you can see you can use a stand mixer if you prefer.

So I’m gonna get my cream cheese, I’ve got 500 grams of full-fat cream cheese that I’m just gonna drop in the bowl like that then I’m gonna add in my icing sugar also gonna add in a teaspoon of vanilla extract, and then I’m also going to add in my 250 grams of Biscoff spread like so you’ve got already got four out of the five ingredients in here already.

You just want to whisk this till it’s smooth and combined. I’m going to use my electric hand whisk with the whisks on the end and then just whisk it again till it’s nice and smooth.

It’s on quite a low-speed just to make sure it doesn’t fly everywhere. There’s the beginning of the mixture that literally took about 10 seconds to whisk if that this bit never takes too long but it’s the next bit that can take a bit longer.

 And then going to add in my 300 ml of double cream, and then make sure I scrape the bowl again get every last drop.

Then I’m gonna whisk this again till it’s nice and thick alternatively, you can whisk the double cream separately and fold it through but I prefer this method.

I always have so I’m gonna do it this way and again on yourself at a slow speed and then I will speed up till it’s nice and thick.

I did whisking for about 30 seconds, I would say and I’m just going to make sure that I check the mixture by folding through my spatula and just to see how thick it actually is. And then obviously making sure to scrape the bowl as well but as you can see even with just 30 seconds it’s really thick and lovely and smooth.

 I mean you can literally see how thick and perfect that is and this is actually where I’m going to leave the mixture.

Altogether, this took about 45 seconds of whisking, I would say if you include the first bit and as all you have to do some mixers may take a little bit longer but yeah 45 seconds and it’s done.

Biscuit base, and then you’re just going to put your mixture onto your biscuit base it’s better to try and fill the edges before you do anything.

Everyone always asks, “how I get my side so smooth?“, And that’s because you really want to like pack it in like so to make sure that the edges are all full and then you won’t get any holes.

This is, of course, optional it’s just a nice way to get a very good edge, to begin with, and then it’s easier to correct it.

Yeah and then you can smooth over the top then I find it easier to use a cake scraper to smooth over but this is a course optional it just makes a nice flat surface like so and that’s as simple as the cheesecake takes that’s barely taken a few minutes to make all.

I’m now going to do is set this in the fridge overnight so it’s nice and firm and perfect. 

So yeah that only took about 45 seconds, I say to whisk up. You really really really don’t want to over whisk the cheesecake mixture because that’s the basic reason that most cheesecakes go wrong.

I always think an under whip cheesecake is better than an over whipped cheesecake.

You can, of course, do this by hand you don’t have to have any electrical equipment if you don’t want to.

But I would suggest if you are doing it by hand, to whisk the cream somewhat before you add it to the other the mixture. Just because when you’re doing it by hand it really hurt your arm after a while when you’re just whisking but of course it’s up to you you might have a better way of doing it. Anyway, this is just the way I do it.

 I’m going to let the cheesecake set for at least 6 hours but probably overnight it depends. I usually give them overnight, but we shall see.

I will show you the decoration for the Cheesecake later again. That is something you don’t have to do you can just leave it as it is. I just tend to decorate it because it makes cheesecakes a little bit nicer and I like it but it’s up to you

I’m just wondering if you like cheesecake as I do, “what is your favorite flavor of cheesecake?” Do comments below your favorite flavor of cheesecake. Because I’m partial to a lot of cheesecake flavors.

I’ve taken my cheesecake out the tin. Basically, I just unclip the cheesecake so loosen the tin off a bit take it off and then smooth over the sides. If there are any gaps from the cheesecake mix it’s quite simple and straightforward.

Back to the decoration, here I have my cheesecake. As you can see it’s set a perfectly lovely blank canvas right now. 

Here I have some Biscoff spread that I melted in the microwave for about 30 seconds.

Yeah, all I’m going to do is to drizzle on some spread, add some whipped cream about the biscuit and it’s done. Nice and easy so I’ve got my blank a canvas of cheesecake.

Here all I’m going to do is to grab this fluff spread which you can see there’s lovely and runny. This is 75 grams, you can see it’s the perfect sort of drizzly texture like so and what I’m gonna do is flick the spoon across like this and it’ll make a lovely drizzle.

 And the good thing is it looks completely messy and not very good right now but it will change soon with the addition of the other ingredients.

So this is where I get my whipped cream. This is 150 ml double cream whipped with 2 tablespoons icing sugar. I’m using my favorite 2d clothes start piping tip as you can see creates a lovely swirl and then all I do pipe little swirls.

I know a lot of people don’t like whipped cream on top so you can leave this off if you don’t want.

What I’m doing is get some biscuits and align them on the circumference of the cheesecake.

All I’m going to do is get one biscuit and crush it between my fingers as I like a sprinkly effect.

Here is the finished fiscal cheesecake.

So you have a Biscoff biscuit base, a Biscoff cheesecake filling with Biscoff drizzle, whipped cream, biscuits, and crushed biscuit crumbs, and look how delicious it looks.

So yeah there we have it, there is your quick and easy way to make a Biscoff Cheesecake Recipe. But this is just how I do it, I think it looks amazing it looks delicious.

Whether you can set a Biscoff Cheesecake in the freezer?

You can, but it can change the texture of your Biscoff cheesecake.

And like there are companies that sell cheesecake for delivery and their epic cheesecakes but they do actually arrive frozen and then you have to wait like six or seven hours for them to defrost.

But you know you can if you want it does speed it up if you put it in the freezer. I tend to find if your cheesecake mix is too soft it will be better to put it in the freezer because I will definitely firm it up but then obviously the texture like I’ve said will be harder not as creamy that sort of thing.

But you know it’s up to you, you may always freeze your cheesecakes and they may be successful, so it’s completely up to you.

I just generally use the fridge method because it helps it stay more creamy and lovely. And yeah that’s all that really is to it. You don’t have to use the smooth spread if you don’t want a crunchy version, I have used the smooth version.

Can I use the ingredients of my choice in Biscoff Cheesecake Recipe?

You can, of course, do several different things differently into how I have done.

For example, you can use the crunchy spread, you can use no decoration, you can use more filling less filling, and pretty much all that sort of things.

For how many days will this cheesecake last?

This cheesecake will last for 3 days in the fridge, once set. 

Biscoff Cheesecake

A delicious No-Bake Biscoff Cheesecake, with a Biscoff Biscuit Base, creamy Biscoff Cheesecake filling, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle!
Course Dessert
Cuisine American
Keyword biscoff, biscuit, butter, cheesecake, creamcheese, mascarpone, vanilla extract
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 Slices
Calories 351kcal


  • Cake pan
  • Mixing bowl
  • Spatula
  • Food processor
  • Hand mixer
  • Scraper
  • Cake stand


Biscuit base

  • 300 g Biscoff biscuits
  • 125 g Butter salted/unsalted

Cheesecake filling

  • 500 g Cream cheese full fat
  • 100 g Icing sugar
  • 250 g Biscoff spread smooth/crunchy
  • 1 tsp Vanilla extract
  • 300 ml Double cream

Optional decorations

  • 150 ml Double cream
  • 2 tbsp Icing sugar
  • 75 g Biscoff spread melted
  • Biscoff biscuits


  • Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into an 8"/20cm Deep Springform Tin.
  • With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar, and Biscoff Spread until smooth.
  • Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through!
  • Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
  • Remove from the tin and decorate how you like.
  • I whipped together the double cream and icing sugar and piped it on, adding a Biscoff biscuit per slice and drizzled over some melted Biscoff!


For this recipe you can use either Mascarpone or Philadelphia, both work perfectly. However, either MUST be full fat!
You might find it easier to melt the spread for 10 seconds before you try and decorate with it!
This cheesecake will last for 3 days in the fridge, once set. 
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!