No-Bake Biscoff Cheesecake Recipe

If you’re anything like me, you’ll find it hard to resist this dreamy, creamy delight. This No-Bake Biscoff Cheesecake Recipe is seriously one of my all-time favorite desserts to whip up when I want something indulgent but fuss-free. The luscious Biscoff spread and crunchy biscuit base come together in a no-bake wonder that’s perfect for any occasion – trust me, your friends and family are going to ask for seconds!

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Ingredients You’ll Need

The magic of this No-Bake Biscoff Cheesecake Recipe comes from combining simple ingredients that you might already have in your pantry. The Biscoff flavors pair perfectly with the creamy cheese and whipped cream, while the biscuit base brings in just the right crunch. Here’s my go-to shopping tips and ingredient insights.

• Biscoff Biscuits: These iconic cookies give that signature caramelized crunch; crushing them finely is a breeze with a food processor.
• Unsalted Butter: Melting it and mixing with the biscuits creates a sturdy yet tender base; unsalted lets you control salt levels perfectly.
• Cream Cheese (full fat): It gives richness and tanginess that balance the sweet Biscoff flavor beautifully, so go for full fat for the best texture.
• Icing Sugar: Adds a subtle sweetness that blends smoothly without any gritty texture.
• Biscoff Spread (smooth or crunchy): Feel free to use whichever you have; crunchy adds a little texture surprise in the cheesecake filling.
• Vanilla Extract: Just a splash to deepen the flavor profile and lift the cheesecake filling.
• Double Cream: Whipped to soft peaks, it lightens the cheesecake filling and makes everything silky smooth.

Variations

I love experimenting with this no-bake cheesecake, and over time I’ve gathered a few ways to make it your own. Don’t hesitate to tweak this recipe to fit your taste buds or dietary needs — it’s all about making it yours!

• Crunchy vs Smooth Biscoff Spread: I personally enjoy mixing crunchy Biscoff spread into the filling for an added texture surprise, but smooth works just as well for a silky finish.
• Gluten-Free Option: Swap the Lotus biscuits with gluten-free speculoos or ginger snaps to enjoy this without the gluten fuss.
• Chocolate Drizzle: For an extra indulgence, drizzle melted dark or white chocolate over the top instead of (or with) the Biscoff drizzle—my family goes crazy for the combo.
• Mini Cheesecakes: I’ve tried making this in individual jars or ramekins, which is perfect for parties or gifting.

How to Make No-Bake Biscoff Cheesecake Recipe

Step 1: Crush and Press the Biscuit Base

Start by blitzing those Biscoff biscuits in a food processor until you have fine crumbs. If you don’t have a processor, popping them in a sealed bag and crushing with a rolling pin works perfectly too. Mix the crumbs with the melted unsalted butter until everything feels like damp sand. Press this mixture into the base of an 8” (20cm) deep springform tin, making sure to compact it firmly and evenly. I usually use the bottom of a glass or measuring cup to get a nice, solid base that holds together when you slice the cheesecake.

Step 2: Whip Up the Cream Cheese Mixture

Grab an electric mixer for this next part – it really makes the process smooth and quick. Beat together the cream cheese, icing sugar, vanilla extract, and Biscoff spread until you get a smooth, lump-free mixture. When I first tried this, I skipped sifting the icing sugar and ended up with little bits—so I recommend sifting if you want that perfect velvety texture.

Step 3: Whip and Fold in the Double Cream

Now it’s time to whip your double cream to thick peaks. The trick I discovered is to whip on a medium speed and keep an eye on it so it doesn’t turn buttery by accident. You can either fold the whipped cream into the cream cheese mixture gently or whip the cream right into the filling slowly until it holds its shape well. Go slow and steady here — rushing this step can cause the filling to deflate, and you want that light, airy texture!

Step 4: Assemble and Chill

Spread the luscious mixture evenly over your biscuit base, smoothing the top with a spatula. Place it in the fridge and be patient—it needs at least 5-6 hours to set properly, but overnight is best (trust me on this one; it totally amps up the flavor and texture!).

Step 5: Decorate and Serve

Once set, remove your cheesecake from the tin carefully. I like to whip up a little extra double cream with icing sugar, pipe it on top, then garnish each slice with a Biscoff biscuit and a drizzle of melted Biscoff spread. It’s those simple touches that make it feel so special and elegant.

How to Serve No-Bake Biscoff Cheesecake Recipe

Garnishes

I’m all about that classic look for this cheesecake — a light cloud of whipped cream with a single Biscoff biscuit perched on each slice. Sometimes I swirl in a melted Biscoff drizzle or even scatter a few crunchy biscuit crumbs on top for a touch of texture that pops. It’s these little garnishes that make serving feel like a celebration.

Side Dishes

This cheesecake stands tall on its own, but I love pairing it with fresh berries, like raspberries or strawberries, to cut through the richness. A simple cup of strong coffee or a black tea pairs beautifully if you want to keep things classic and comforting.

Creative Ways to Present

For birthdays or holidays, I’ve popped this cheesecake into a clear glass trifle bowl layered with extra biscuit crumbs and whipped cream for an impressive parfait effect. Mini versions in individual jars also delight guests and are great for gifting — plus, they’re easy to carry around to parties.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed the first slice (or two!), the rest of the No-Bake Biscoff Cheesecake keeps wonderfully covered in the fridge for up to 4 days. I wrap mine with cling film or store it in an airtight container to lock in moisture and prevent the base from going soggy.

Freezing

If you want to save leftovers longer, you can freeze this cheesecake (unfrosted) without losing too much texture. Just wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before serving. I learned to avoid freezing the whipped cream topping as it doesn’t always thaw well.

Reheating

Since this is a no-bake, chilled dessert, reheating isn’t necessary (or recommended). Just serve chilled straight from the fridge for that perfect creamy bite.

FAQs

Final Thoughts

I absolutely love how this No-Bake Biscoff Cheesecake Recipe always feels like a treat, but without the usual hassle of baking. It’s my go-to dessert when I want to impress friends or just spoil myself with something sweet and silky. Once you try it, I’m sure you’ll find yourself making it again and again — it’s that good. So grab your Biscoff spread, your mixer, and let’s get chilling!

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