Easy No-Bake Biscoff Cheesecake (Ultra Creamy & Foolproof)
If you love rich, creamy desserts with deep caramelized spice flavors, this no-bake Biscoff cheesecake will quickly become a favorite. Made with a buttery Biscoff biscuit crust and a smooth, melt-in-the-mouth cheesecake filling infused with Biscoff spread, this dessert is pure indulgence—without ever turning on the oven.
Perfect for warm days, celebrations, or when you need an impressive dessert with minimal effort, this cheesecake sets beautifully in the fridge and slices cleanly every time. The combination of crunchy biscuit base, silky cheesecake layer, and a luxurious Biscoff topping makes each bite irresistible.
Why You’ll Love This No-Bake Cheesecake
- No oven required — ideal for beginners
- Rich, creamy texture that holds its shape
- Deep caramelized flavor from Biscoff biscuits and spread
- Can be made ahead of time
- Perfect for parties, holidays, or weekend treats
Ingredients
Biscuit Base
- 300 g Biscoff (Lotus) biscuits
- 125 g unsalted butter, melted
Cheesecake Filling
- 500 g full-fat cream cheese, softened
- 100 g icing sugar
- 250 g Biscoff spread (smooth or crunchy)
- 1 teaspoon vanilla extract
- 300 ml cold double cream
Topping
- 150 ml cold double cream
- 2 tablespoons icing sugar
- 125 g Biscoff spread
- Biscoff biscuits for decoration
Instructions
1. Prepare the Biscuit Base
Place the Biscoff biscuits into a food processor and blitz until fine crumbs form. Pour in the melted butter and pulse until the mixture resembles wet sand.
Press the crumb mixture firmly into the base of a deep 20 cm (8-inch) springform pan, using the back of a spoon or the bottom of a glass to compact it evenly.
Refrigerate while preparing the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the icing sugar, vanilla extract, and Biscoff spread, then mix again until fully combined and silky.
Pour in the cold double cream and whisk until the mixture thickens and holds soft, stable peaks. Be careful not to overwhip.
3. Assemble and Chill
Spoon the cheesecake mixture over the chilled biscuit base and smooth the top evenly.
Cover and refrigerate for at least 5–6 hours, preferably overnight, to allow the cheesecake to set completely.
4. Prepare the Topping
Whip the double cream with icing sugar until fluffy.
Gently warm the Biscoff spread until pourable but not hot.
5. Decorate and Serve
Carefully remove the cheesecake from the springform pan. Spread or pipe the whipped cream over the top, drizzle with melted Biscoff spread, and decorate with Biscoff biscuits.
Slice with a sharp knife (wipe between cuts) and serve chilled.
Tips for Perfect Results
- Always use full-fat cream cheese for the best texture
- Chill overnight for clean slices and maximum flavor
- Slightly warm the knife before slicing for neat edges
- Store leftovers covered in the refrigerator for up to 3 days
Serving Suggestions
This cheesecake pairs beautifully with:
- A cup of milk or coffee
- Fresh fruit on the side
- Extra crushed Biscoff biscuits sprinkled on top