This no bake Biscoff Cheesecake recipe is so simple to make. It has a caramelised flavoured biscuit base, with a thick and creamy filling of Cream Cheese, Mascarpone double cream, and crunchy Biscoff Spread.
A thin layer of smooth cookie spread, various Biscoff biscuits and whipped cream add the final touch but you can decorate the top as you wish.
Since making these Biscoff Cupcakes I can't get over how delicious Biscoff Spread and their biscuits taste. You can often find the little biscuits served with coffee at some restaurants and cafes. I plan on doing more baking with them.
Jump to:
Why You Will Like This Recipe.
- No No Bake cheesecakes are a lot easier to make than you think.
- It can be made ahead of time and kept in the fridge for a few days.
- You can use a smooth or crunchy Biscoff spread. The choice is yours.
Ingredients and Substitutions.
This is just an overview of the ingredients I used and why I may have used them with a few alternatives. See the recipe card below for a full list of ingredients and quantities.
For the Biscoff Cheesecake Biscuit Base and Filling.
- Biscoff Biscuits - I used a thin variety of Lotus biscuits so that I could get a nice fine crumb to make the biscuit base.
- Butter - I used unsalted butter for this recipe
- Double cream - Whipping cream is fine but not single cream as it does not thicken in the same way double cream does.
- Mascarpone - I love using Mascarpone to make baked cheesecakes, and no baked cheesecakes, it's a thick cream but does not have the slight cheese taste that cream cheese does.
- Cream Cheese - I used Full Fat for this recipe you may be able to use low fat but it's not something I have tried and I am not sure how well it mixes with the other ingredients.
For the Biscoff Cheesecake Toppings.
- Cream - I used double cream but whipping cream is fine.
- Icing sugar - Caster sugar is fine as an alternative.
- Biscoff Spread - I used smooth Biscoff Spread because I wanted a smooth topping, but you can use the chunky variety, which contains pieces of biscuits, if you wish.
- Biscoff Biscuits - I used a variety of Biscuits, one for each slice, giving people a choice of which they would like.
Step by Step Instructions
Prepare an 8 inch (20 cm) round springform cake tin by lining the base with baking parchment and the sides with butter.
Step 1: Using a food processor, blitz the Lotus biscuits until they look like fine sand or have a fine breadcrumb consistency.
Step 2: Add the melted butter and mix until well combined.
Step 3: Pour the biscuit base mixture into the prepared tin and flatten it down evenly to cover the base. Leave to one side or in the fridge to set while you make the Biscoff Cheesecake Filling. Tip: Ensure all the biscuit crumbs are coated in butter as this enables the biscuit base to set firmly.
Step 4: Make the cheesecake filling by mixing together the cream cheese, mascarpone and icing sugar until well combined. Add the double cream and mix until thick and creamy. Add the Biscoff Spread and mix until well combined.
Step 5: Spoon the Biscoff cheesecake mixture evenly over the biscuit base and place in the fridge to set for several hours preferably overnight.
Step 6: Remove the cheesecake from the fridge and melt the smooth Biscoff spread. Pour evenly over the top of the cheesecake and return it to the fridge again until the top has set.
Step 7: Remove from the fridge and carefully remove the cheesecake from the tin leaving the cheesecake on the tin base if you wish. Place on a suitable plate or cake stand.
Whip together the double cream and icing sugar until soft peaks form. Add swirls of piping around the edge of the cheesecake adding a biscuit for each slice. TIP: Do not overbeat the cream or it will go grainy and could turn to butter. Top the swirls of cream with the crumbs of a few crushed biscuits.
Storage
Fridge: Always keep the cheesecake in the fridge. Keeping it covered if possible helps prevent it from drying out.
Freezer: I’m not sure how well or if it will freeze as the cream and filling could split when thawed out.
Baker's Tips
- Tip 1 - When making the topping, I prefer to whip the cream by hand so that I can get a feel for the thickness.
- Tip 2 - If the cream for the topping starts to become too grainy, add a little more double cream and carefully mix again.
- Tip 3: Leaving the cheesecake to firm up makes the job of slicing much easier.
Frequently Asked Questions
Melt the spread in a pan over a gentle heat or in a heatproof bowl over a pan of simmering water.
Store Biscoff spread at room temperature.
More Recipes Using Biscoff Spread
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
No Bake Biscoff Cheesecake
Equipment
- 1 x 8 inch (20cm) Springform Cake Tin
- Baking Parchment
Ingredients
For the Biscuit base
- 250 g Lotus Biscuits
- 100 g Unsalted butter melted
For the Cheesecake Filling
- 280 g Full Fat Cream Cheese
- 250 g Mascarpone
- 75 g icing sugar or caster sugar
- 300 ml Double cream
- 200 g Biscoff spread crunchy or smooth
For the Toppings and Decorations.
- 175 ml Double cream or whipping cream
- 2 tablespoons icing sugar sieved
- 150 g smooth Biscoff spread melted. This is best if you want a smooth topping.
- Biscoff biscuits. Use a variety, one for each slice
Instructions
- Line the base of an 8” (20cm) springform cake tin with baking parchment. Grease the sides with butter.
- Using a food processor, blitz the Lotus biscuits until they look like fine sand or have a fine breadcrumb consistency.250 g Lotus Biscuits
- Add the melted butter and mix until well combined.100 g Unsalted butter
- Pour the biscuit base mixture into the prepared tin and flatten it down evenly to cover the base. Leave to one side or in the fridge to set while you make the Biscoff Cheesecake Filling. Tip: Ensure all the biscuit crumbs are coated in butter as this enables the biscuit base will to set firmly.
- Make the cheesecake filling by mixing together the cream cheese, mascarpone and icing sugar until well combined. Add the double cream and mix until thick and creamy. Add the Biscoff Spread and mix until well combined.280 g Full Fat Cream Cheese, 250 g Mascarpone, 75 g icing sugar, 300 ml Double cream, 200 g Biscoff spread
- Spoon the Biscoff cheesecake mixture evenly over the biscuit base and place in the fridge to set for several hours, preferably overnight.
- Remove the cheesecake from the fridge and melt the smooth Biscoff spread. Pour over the top of the cheesecake and return it to the fridge again until the top has set.150 g smooth Biscoff spread
- Remove from the fridge and carefully remove the cheesecake from the tin leaving the cheesecake on the tin base if you wish. Place on a large plate or cake stand. Whip together the double cream and icing sugar until soft peaks form. Add swirls of piping around the edge of the cheesecake adding a Biscoff biscuit for each slice. TIP: Do not overbeat the cream or it will go grainy and could turn to butter.175 ml Double cream, 2 tablespoons icing sugar, Biscoff biscuits.
Your Private Notes
Notes
- Melt the spread in a pan over a gentle heat or in a heatproof bowl over a pan of simmering water.
- Store Biscoff Spread at Room Temperature.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Leave a Reply