No Bake Biscoff Cheesecake

Helene

(1)

This mouthwatering No Bake Biscoff Cheesecake is a dream dessert full of flavor. This Decadent Cheesecake features a crunchy base, a creamy cheesecake filling with Biscoff flavor, topped with more Biscoff whipped cream.

no bake biscoff cheesecake with a slide ready to serve

This No Bake Biscoff Cheesecake is an easy cheesecake, ready in less than 30 minutes (plus time to set). If you are looking for a no bake dessert with cream cheese that wow your guests, give a try to this Biscoff Cheesecake Recipe.

The Biscoff flavor has a unique caramelized taste with warming spice. It pairs well with the cream cheese filling and brings the sweetness of this no bake cake.

no bake biscoff cheesecake on a cake board

The No Bake Biscoff Cheesecake could be served anytime of the year. You will appreciate not turning on the oven to prepare it in summer. The deep caramel flavor from the lotus biscuits pairs well with fall baking recipes or cozy winter desserts.

Why you’ll love this No Bake Biscoff Cheesecake

  • No bake easy cheesecake recipe: each step is easy to make
  • 3 layers of texture for this decadent cheesecake: a crunchy base, a creamy Biscoff cheesecake filling, and topped with Biscoff whipped cream.
  • A showstopping dessert without too much effort
  • The Biscoff flavor is unique and tastes amazing
  • A no bake cake great for anytime in the year

Ingredients

Crunchy Base: made with Lotus Biscoff cookies and unsalted butter

Cream Cheese Filling, a mixture made with:

  • cream cheese, full fat, at room temperature
  • mascarpone cheese, full fat, at room temperature
  • vanilla extract
  • Biscoff cookie butter / spread: smooth version
  • heavy cream (double cream), 30 – 36% milk fat, chilled
  • powdered sugar

Topping:

  • Biscoff whipped cream made with heavy cream (double cream), mascarpone, powdered sugar and Biscoff cookie butter
  • Biscoff spread (=Biscoff cookie butter): smooth version
no bake biscoff cheesecake close up

How to make this Biscoff Cheesecake?

This Biscoff cake needs to chill overnight, so start the day before you plan to serve it.

The biscuit base couldn’t be easier as you mix melted butter and Biscoff cookies (previously crumbled).

The cream cheese filling is a mixture made in 3 steps:

Step #1: mix cream cheese, mascarpone, vanilla extract, and Biscoff cookie butter.

Step #2: Whip the heavy cream with powdered sugar.

Step #3: Fold whipped cream and cream cheese mixture.

Transfer over the biscuit base.

Decoration: add it when the cheesecake is set. Prepare a Biscoff whipped cream: whip heavy cream (double cream), mascarpone and powdered sugar. Add Biscoff cookie butter when you reach soft peaks and whip until stiff peaks.

Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.

FAQs

How do you store the No Bake Biscoff Cheesecake?

Keep it in the fridge until ready to serve. Any leftovers: up to 4 days in the refrigerator.

Variation to decorate this Lotus Biscuits Cheesecake?

Instead of decorating with Biscoff whipped cream:

  • option#1: Drizzle Biscoff spread (previously melted) and add crumbled Biscoff cookies.
  • option #2: Before removing the springform tin, pour a thin layer of Biscoff spread (previously melted). Place in the fridge until set (about 15-20 minutes), and pipe swirls with whipped cream on the top.

Tips

  • Use a springform tin or a cake ring mold. It would be easier to remove the cheesecake.
  • Place a cake board for the bottom and parchment paper for the side. Even better, use acetate roll (also called cake collar) for the side.
  • Use an offset spatula to smooth the side of the cheesecake.
  • Microwave 10 to 15 seconds the Biscoff cookies butter. It will be easier to pour and mix. But don’t add it if it’s hot.
  • Place a bowl and whisk attachment to the freezer before whipping the heavy cream.
  • Let the Biscoff cheesecake set overnight before decorating.
slice of no bake biscoff cheesecake

Try these recipes, next:

If you tried this No Bake Biscoff Cheesecake or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.

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No Bake Biscoff Cheesecake

  • Prep time: 30 minutes
  • Total time: 8 hours
  • Serves: 8

This mouthwatering No Bake Biscoff Cheesecake is a dream dessert full of flavor. It features a crunchy base, a creamy cheesecake filling with Biscoff flavor, topped with more Biscoff whipped cream.

Ingredients

Crunchy Base

  • 200 g (7 oz) Lotus Biscoff Cookies
  • 75 g (2/3 stick) unsalted butter, melted

Cheesecake Filling

  • 300 g (10.6 oz) cream cheese, full fat
  • 150 g (5.3 oz) mascarpone cheese, full fat
  • 1 teaspoon vanilla extract
  • 250 g (8.8 oz) Biscoff Spread
  • 300 ml (1 cup + 1/4 cup) heavy cream (=double cream), 30-36% milk fat
  • 25 g (1/4 cup) powdered sugar

Decoration

  • 120 ml (1/2 cup) heavy cream (double cream), 30-36% milk fat
  • 60 g (2.1 oz) mascarpone cheese, full fat
  • 25 g (1/4 cup) powdered sugar
  • 1 teaspoon vanilla extract
  • 25 g (0.9 oz) Biscoff Spread

Method

Crunchy Base

  • 1)

    Prepare an 8-inch (20cm) Springform Tin or a Cake Ring Mold: place a cake board for the bottom and line with acetate roll around the sides. Set aside. Alternatively, use baking paper for the side.

  • 2)

    Crush the Biscoff cookies and add them to a food processor. Pulse until they’re a fine crumb.

  • 3)

    Mix the melted butter with the Biscoff crumb until every crumb is coated. Press down firmly into the springform tin using the back of a cup or glass. Place in the fridge while preparing the cheesecake filling.

Cheesecake Filling

  • 1)

    In a microwave-proof bowl, place the Biscoff cookie butter and microwave for 10 -15 seconds to smooth it. Give a quick stir. It should be smooth and pourable. Set aside.

    In a bowl, with a spoon, beat the mascarpone cheese slightly to soften it. Set aside.

  • 2)

    Add cream cheese, mascarpone, vanilla extract, and melted Biscoff cookie butter to a large bowl. Using a hand mixer, mix until everything comes together.

  • 3)

    In another bowl, whip the heavy cream with powdered sugar until stiff peaks.

  • 4)

    Fold the whipped cream into the cream cheese mixture until fully incorporated.

  • 5)

    Spread the cream cheese filling evenly over the biscuit base and chill in the fridge overnight (or at least 6 hours).

  • 6)

    After chilling, remove from the tin and smooth the side with an offset spatula if needed. Proceed to decorate.

Decoration

  • 1)

    Proceed when the cheesecake is set.

    Melt the Biscoff spread for 10-15 seconds. Give a quick stir. It should be smooth and pourable. Set aside.

  • 2)

    In a bowl, whip the heavy cream with powder sugar, mascarpone cheese and vanilla extract. When you reach soft peaks, add the melted Biscoff spread and whip until stiff peaks.

  • 3)

    Place the Biscoff whipped cream in a piping bag fitted with a tip of your choice and pipe blobs over cheesecake.

    I used two pipping tips: a round tip and an open star tip (Wilton 6B). I made circles in intervals with each pipping tip. But feel free to decorate as you wish.

    I added Biscoff spread here and there: place 2 tablespoons of melted Biscoff spread in a piping bag, cut the tip and pipe small blobs over the cheesecake.

  • 4)

    Keep the Biscoff cheesecake in the fridge until ready to serve.

Notes

– US/UK baking spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Keep it in the fridge until ready to serve. Any leftovers: up to 4 days in the refrigerator.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

 

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