This Easy Biscoff Cheesecake will delight Lotus Biscoff lovers! An amazingly creamy no bake cheesecake made with Biscoff cookies and cookie spread.
Love Biscoff as much as I do? Try my Chocolate Biscuit Cake, Biscoff Layer Cake, easy Biscoff Traybake and insanely delicious Biscoff Brownies
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Hands up who LOVES Biscoff? 🙋♀️ I am borderline obsessed with the cookies and the Lotus cookie spread has overtaken my love of Nutella. Especially the crunchy one! OMG, that stuff is super addictive.
Both my kids are also huge fans so when I told them I would be making a Biscoff Cheesecake they literally whooped!
It is, hands down, one of the easiest and most delicious desserts you will ever make with a creamy almost mousse-like texture.
What’s Biscoff then?
Lotus Biscoff spread is the impossible to resist cookie spread made from the famous Belgian Biscoff biscuits (traditional crispy spiced Speculoos cookies).
It is super creamy and has a smooth texture with a distinct caramel / cinnamon taste. Some people like to spread it on toast… I just need a spoon and some alone time with the jar 😉 You can buy both the Lotus Biscoff cookies and Biscoff spread on Amazon.
Here’s what you will need
- One pack Lotus Biscoff cookies
- Melted butter
- Cold double cream (heavy cream) 40% fat or above – please note if the cream is not full fat will may affect the setting of the cheesecake
- One jar of Lotus Biscoff cookie spread (smooth) or Trader Joe’s Speculoos Spread
- Full fat mascarpone cheese or block full fat cream cheese
- Icing sugar
- Vanilla extract and salt
HOW TO MAKE BISCOFF CHEESECAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
This cookie spread is just MEANT to be used in a cheesecake there’s no two ways about it. What I love about this recipe is that you don’t even need an oven to make it. Make sure you allow a minimum of 8 hours chilling time before serving – and ideally leave the cheesecake to set overnight.
Make the cookie crust
Put an entire pack of Biscoff cookies (minus 4 which you will use later) into a mini chopper and pulse until you have fine crumbs. Reserve a tablespoon of the crumbs to decorate the cheesecake later.
Put the remaining crumbs in a bowl and add the melted butter. Mix together until they resemble wet sand.
Tip the cookie crust into a 23cm (9inch) springform cake tin lined with baking paper. Press down with your fingers to create an even base for your cheesecake. Chill in the freezer while you prepare the cheesecake filling.
Whip the cream
Put the double cream in a bowl (ideally a chilled metal bowl) and whisk on medium speed until peaks form. Keep an eye on the cream to avoid overwhipping. Put the cream in the fridge to chill while you make the filling.
Make the cheesecake filling
Put the cookie spread, mascarpone cheese, icing sugar, vanilla extract and salt in a mixing bowl. Beat together with a hand or stand mixer on low -medium speed until combined. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl then beat again, briefly.
Use a spatula to gently fold the whipped cream into the cheesecake filling until no white streaks remain. The texture should be thick and fluffy, not runny.
Pile the filling on top of the chilled base and level with a spatula. Tap the tin gently on the counter so that filling settles. Chill in the fridge overnight or for 8 hours at least.
Decorate your cheesecake
The following day run a hot knife around the edge of the tin to loosen the cheesecake and gently remove the cake ring. Use the tip of a knife to loosen the cheesecake from base of tin and then transfer cheesecake onto a platter using a cake lifter. Place the cheesecake in the freezer for 30 minutes.
Heat the remaining Biscoff spread in the microwave for 40 seconds and stir until it is runny and smooth. Take cheesecake out of the freezer and pour the Biscoff over the centre of the cake, quickly spreading it outwards with an offset spatula so that it covers the whole cheesecake.
Whisk the cream and pipe around the edge of the cheesecake (this is optional) and decorate with the reserved Biscoff crumbs and biscuits.
Keep chilled until ready to serve. Run a knife under hot water, wipe dry and slice the cheesecake, wiping the knife clean with each slice. This cheesecake is very rich so I would suggest you cut small slices!
Tips for the Perfect No Bake Lotus Cheesecake
- You can use a springform tin or a loose bottomed cake tin to make your cheesecake. I like to line both the bottom and sides of the tin with baking paper so I can easily remove the cheesecake.
- Do not grease the baking paper or tin with butter as it will harden in the fridge and make removal difficult.
- Always use FULL FAT mascarpone cheese or block cream cheese and cold double (heavy) cream to make cheesecake. Now is not the time to use low fat products, you are relying on the high percentage of fat for the cheesecake to set.
- Take the mascarpone cheese out of the fridge to soften slightly so that is cold room temperature when you beat it.
- The cream needs to be COLD so that it whips properly. If you can, put it in a metal bowl and chill before whisking.
- Allow the cheesecake to set overnight in the fridge. It is not ready to serve until it has been chilled for at least 8 hours.
- The cheesecake will keep for a couple of days in the fridge. Do not leave it out at room temperature for any length of time – it needs to be kept chilled.
- You can freeze this cheesecake, in a covered container, in slices. Thaw overnight in the fridge before serving.
You can never have enough cheesecake recipes…
- No Bake Malteser Cheesecake
- No Bake Cheesecake Bars with Blueberry Compote
- Instant Pot Peanut Butter Caramel Cheesecake
- Light Quark Cheesecake
- No Bake Strawberry Cheesecake
Have you made my Biscoff Cheesecake Recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
No Bake Biscoff Cheesecake
Ingredients
For the base
- 1 pack (235g/ 35) Lotus Biscoff Cookies
- 6 tbsp (85g) unsalted butter, melted
For the filling
- 240 g (1 cup) cream double/ heavy (at least 40% fat)
- 250 g (1 cup) Lotus Biscoff cookie spread (or any smooth cookie spread)
- 500 g (1.2 lbs) mascarpone cheese
- 125 g (1 cup) icing sugar
- 1 tsp vanilla extract
- Pinch sea salt
For the topping
- 150 g (heaping 1/2 cup) Lotus Biscoff cookie spread, melted
- 240 ml cold double cream (optional)
- Reserved cookies and crumbs
Instructions
Make the Biscoff cookie crust
- Put an entire pack of Biscoff cookies (minus 4 which you will use later) into a mini chopper and pulse until you have fine crumbs. Reserve a tablespoon of cookie crumbs to decorate the cheesecake later.
- Put the remaining crumbs in a bowl and add the melted butter. Mix together until they resemble wet sand.
- Tip the crumbs into a 23cm (9inch) springform cake tin lined with baking paper.
- Press down with your fingers to create an even base for your cheesecake. Chill in the freezer while you prepare the cheesecake filling.
Whip the cream
- Put the double cream in a bowl (ideally a chilled metal bowl) and whisk on medium speed until peaks form. Keep an eye on the cream to avoid overwhipping. Put the cream in the fridge to chill while you make the filling.
Make the cheesecake filling
- Put the cookie spread, mascarpone cheese, icing sugar, vanilla extract and salt in a mixing bowl. Beat together with a hand or stand mixer on low -medium speed until combined. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl then beat again, briefly.
- Use a spatula to gently fold the whipped cream into the cheesecake filling until no white streaks remain. The texture should still be thick and fluffy, not runny.
- Pile the filling on top of the chilled base and level with a spatula. Tap the tin gently on the counter so that filling settles. Chill in the fridge overnight.
Decorate your cheesecake
- The following day run a hot knife around the edges of the tin to loosen the cheesecake and gently remove the cake ring. Transfer the cheesecake onto a platter (I use a cake lifter to do this). Place the cheesecake in the freezer for 30 minutes.
- Heat the remaining Biscoff spread in the microwave for 30-40 seconds and stir until it is runny and smooth.
- Take cheesecake out of the freezer and pour the Biscoff over the centre of the cake spreading it quickly outwards with an offset spatula so that it covers the whole cheesecake and drips down the sides. Place in the fridge to set.
- Whip the cream and pipe around the edge of the cheesecake (this is optional – you might not need to use all the cream but it is hard to whip a smaller amount). Decorate with the reserved Lotus Biscoff crumbs and cookies.
- Keep the cheesecake chilled until ready to serve. Run a knife under hot water, wipe dry and slice the cheesecake, wiping the knife clean with each slice.
Video
Notes
- You can use a springform tin or a loose bottomed cake tin to make your cheesecake. I like to line both the bottom and sides of the tin with baking paper so I can easily remove the cheesecake.
- Do not grease the baking paper or tin with butter as it will harden in the fridge and make removal difficult.
- Always use FULL FAT mascarpone cheese or block cream cheese and double (heavy) cream to make cheesecake. Now is not the time to use low fat products, you are relying on the high percentage of fat for the cheesecake to set.
- Take the mascarpone cheese out of the fridge to soften slightly so that is room temperature when you beat it.
- The cream needs to be COLD so that it whips properly. If you can, put it in a metal bowl and chill before whisking.
- Allow the cheesecake to set overnight in the fridge. It is not ready to serve until it has been chilled for at least 8 hours.
Nutritional Info
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