With a crunchy Lotus Biscoff biscuit base and swirls of Biscoff cookie butter throughout the vanilla cheesecake topping, this no bake Biscoff cheesecake recipe is a delicious dessert for any Biscoff fan!
Lotus Biscoff has to be one of my favourite things. If I had a choice, I would make my way to the coffee shops in Germany that would give a Lotus biscuit – known as ‘speculoos’ – on the side. Little did I know a few years later Biscoff biscuits would be available everywhere. And then Biscoff spread came along! It has to be up there with Nutella in the terms of spreads, doesn’t it?!
If you are a Biscoff fan too, be sure to check out these Biscoff recipes: 3 ingredient Biscoff butter cookies satisfy any Biscoff cravings quickly, this no bake Biscoff rocky road takes a little longer, and then Biscoff blondies ever so slightly longer.
It was only a matter of time, after seeing my hugely popular no bake passion fruit cheesecake and San Sebastian cheesecake that I would give you this easy Biscoff cheesecake recipe. Mr Jones has officially called it the best cheesecake ever, which is quite a statement I know, but not without good reason.
Why we love this recipe
- This easy cheesecake recipe is simple to make – mix crushed Lotus biscuits and butter and press in to tin. Whisk cream and cream cheese together with the other flavourings, spoon on top of the cheesecake base and place in the fridge to set. Decorate and serve. Done!
- This no bake cheesecake is an easy recipe with just 8 ingredients.
- The cheesecake is delicious the next day, making it a great dessert recipe when entertaining.
- Lotus Biscoff spread is swirled through the cheesecake, meaning you get mouthfuls of cinnamon Biscoff flavour rather than mixed in throughout the whole cheesecake making it sweet rather than flavour packed. Don’t get me wrong, this is a rich cheesecake! I have tested both ways and we preferred to have the pronounced taste of Biscoff.
Ingredients notes and substitutions
- Lotus biscoff biscuits – you can also use speculoos biscuits.
- Biscoff spread – I recommend you use smooth cookie butter spread rather than crunchy for the best smooth silky cheesecake texture.
- Butter – I prefer to use unsalted butter in this recipe. It can be cold butter as it will be melted before making the cheesecake base.
- Cream cheese – block Philadelphia cheese is best to use when making cheesecakes. The tub variety of cream cheese is made to be spreadable and therefore will not create the same set cheesecake topping.
- Cream – Use double cream or thickened cream. If you are in the UK, using double cream will create a firm cheesecake. Using whipping cream will provide a softer textured cheesecake but it should set in the fridge, although it may not cut quite as cleanly.
- Vanilla – vanilla extract or vanilla bean paste. Adds a background sweet flavour to the creamy cheesecake.
- Fruit – fresh or frozen berries, strawberries, raspberries, blueberries, blackberries, for the cheesecake decoration, optional.
How to make this cheesecake recipe
Note: for detailed instructions on how to make this recipe, scroll to the recipe card at the end of the post. There is a video showing you how to make Biscoff cheesecake in the recipe card too.
- Line a 21cm / 8 inch round baking tin with baking paper.
- Make the Biscoff biscuit base – melt the butter in a saucepan or in the microwave.
- Crush the Lotus Biscoff biscuits either in a food processor or with a rolling pin.
- Mix the melted butter in to the biscuits and mix well to combine.
- Press down well in to the prepared tin then place in the fridge for 30 minutes to set.
- Make the cheesecake topping – whisk the cold cream to soft peaks using a hand mixer or in a stand mixer.
- In another bowl whisk / beat the room temperature cream cheese with icing / confectioners sugar and vanilla.
- Fold the whipped cream into the cream cheese mixture.
- Spoon half of the cheesecake topping on to the chilled cheesecake base, then dollop spoonfuls of Biscoff spread over. Swirl with a blunt knife or spoon to make a marble pattern.
- Top with the rest of the cheesecake topping, then repeat with the rest of the Biscoff spread.
- Place in the fridge for at least 4 hours to set.
Yes you can melt Biscoff spread. I find the best way is to spoon the amount of Biscoff spread you need in to a heatproof bowl then place this over a saucepan of barely simmering water, making sure the bottom of the bowl isn’t touching the water. It will only take a few seconds to heat it to pouring consistancy.
A springform tin is the best tin to make cheesecake. The side ring with its latch is easy to remove, and as long as you have greased the tin, should give you a neat cheesecake edge for presentation.
Yes you can use a loose bottomed tin for cheesecake. Once chilled, place the base of the tin on an upturned bowl or mug (it should be narrower than your tin) and slide the tin down. Warm the tin slightly with a warm cloth if the cheesecake is sticking to the tin.
The cheesecake needs to be chilled for at least 4 hours – ideally 6 to 8 – to allow the cheesecake topping to firm up. If the cheesecake is soft it may need to be chilled for longer.
My recipe tips
- Make sure the cream cheese is room temperature – this will make it easier to work with and avoid a lumpy cheesecake filling.
- However the cream needs to be cold in order for it to whisk into soft peaks properly.
- Whip the cream separately then fold it in to the cream cheese to get the lightest cheesecake texture.
- You can whip the cream / cream cheese in a stand mixer (which is the easiest), hand mixer (which I used in the video, but is a little more work and can send cream cheese flying), or of course with a hand whisk, which will give you a big workout.
- Lining the bottom of the tin with baking paper helps make the cheesecake easier to remove from the tin.
- The base in this cheesecake recipe is thick as we love a chunky biscuit base on the cheesecake. However if you are not such a fan you can reduce the biscuit amount and butter by a third. The base can be hard to get a spoon through too, again something we like, but if you want a slightly softer base add a little less butter.
- Crushing the biscuits – you can place the biscuits in a food processor and blitz until fine crumbs. However I find the easiest way is to use the end of a wooden rolling pin to bash them. It takes a little more elbow work but I find that easier than washing a food processor. It’s completely your choice on which method you prefer.
- The cheesecake will be easier to cut in to neat slices if it has been in the fridge for at least 4 hours. Even better if left for 6-8 hours, or overnight.
- Decorate with berries just before serving. If using frozen or fresh berries the juices can seep in to the vanilla cheesecake causing it to look a little messy. Still tastes great though!
- Berries – I have always loved pairing Biscoff (speculoos) with berries – something that came from Europe – and I love the contrast of rich sweet cheesecake with fresh, juicy and slightly tart berries. You can use fresh or frozen, or as in these pictures a mixture of both.
- The pretty marble swirl is actually enough I personally think if you don’t want to add decorations.
- You could whip up some cream and pipe swirls on the top and then sprinkle over crushed Lotus biscuit crumbs.
- Top with this berry compote.
- If you want a Biscoff drizzle down the side of the cheesecake: warm a couple of spoonfuls of Biscoff spread either in the microwave or in a heatproof bowl set over a pan of barely simmering water. Place in a piping bag and carefully pipe from the top of the cheesecake.
- You can make this cheesecake up to a day ahead. I actually prefer it the day after it is made, and it is easier to slice neatly. The base begins to soften 2 days after it is made.
- Freeze: You can freeze the cheesecake and then remove from the freezer a couple of hours before you want to serve it.
- No icing sugar – if you don’t want to use icing sugar in this cheesecake, leave it out. Don’t be tempted to add granulated sugar or caster sugar as that will make the cheesecake batter grainy, which isn’t pleasant to eat.
- Use digestives instead of Lotus Biscoff biscuits if you can’t find any, they seem to be in short supply ever so often.
- You can also use Lotus sandwich biscuits to make the cheesecake base and reduce the butter by a third.
More easy dessert recipes
- 1 Springform or loosed base tin 21cm / 8 inch round tin
- 300g (10.5oz) Biscoff Biscuits
- 140g (⅓c + ¼ c) butter
- 500g (17½ oz) cream cheese, full fat room temperature
- 45g (⅓ c) icing sugar / confectioners sugar
- 300ml (1 ¼c) cream, double cream or thickened cream cold
- 1 Teaspoon vanilla extract / vanilla bean paste
- 3 Tablespoons Biscoff spread smooth
- 2 Teaspoons Biscoff spread for top, optional
- fresh / frozen berries for decoration, optional
- 2 Lotus biscuits finely crushed, for decoration, optional
- Line the base and sides of the tin with baking paper / baking parchment.
- Melt the butter in the microwave or in a small saucepan over a medium heat.
- Crush the Biscoff biscuits to fine crumbs – either in a food processor or by hand. See note 1. below for my preferred way by hand.
- Pour the melted butter in to the crushed biscuits and mix thoroughly to coat all the crumbs in butter.
- Tip into the prepared tin and press down with the back of a spoon pushing it to all edges of the tin and smoothing the top down.
- Place in the fridge for 30 minutes to set.
- After the cheesecake base has been in the fridge for half an hour, make the cheesecake topping.
- Pour the cream in to a medium sized bowl and using a hand mixer whisk the cream to soft peaks.
- Tip the cream cheese in to another mixing bowl and add the vanilla and icing sugar / confectioners sugar.
- Beat with a spoon until well combined, or use a hand mixer (it doesn’t matter if it has cream on the whisk.)
- Fold the whipped cream in to the cream cheese mixture.
- Take a half of the cream cheese / cream mixture and spoon on to the cheesecake base.
- Dot half of the Biscoff spread over the mixture and swirl with a blunt knife to create a marble pattern.
- Top with the rest of the cheesecake mixture and then dot spoonfuls of the rest of the Biscoff spread on top and drag a knife through the spread to create a marble pattern.
- Place in the fridge for at least 4 hours – ideally 6-8 hours or overnight to set.
- To serve, remove from the tin and decorate with fresh or frozen berries and extra Lotus Biscoff crumbs.
- Serve straight away once decorated.
- The cheesecake will keep, covered, in the fridge for up to 3 days but is best eaten 24 hours after it is made. It is still edible – and delicious – after that time but the base becomes a little softer and it's not quite as impressive.