No-Bake Biscoff Cheesecake

A rich, creamy, and indulgent Biscoff cheesecake made with a buttery biscuit base, a smooth cookie butter filling, and a glossy Biscoff topping.

This No-Bake Biscoff Cheesecake is every cookie lover’s dream dessert. Featuring a crunchy Lotus biscuit base, a luxuriously smooth Biscoff-flavored cream cheese filling, and a silky layer of melted Biscoff spread, it’s pure decadence in every bite. The best part? No oven required! This easy, make-ahead cheesecake is perfect for entertaining, holidays, or whenever you’re craving something sweet and show-stopping. Each slice delivers the signature caramelized flavor of Biscoff cookies balanced by creamy, melt-in-your-mouth texture.

Why You’ll Love This

• No Baking Required: A simple, foolproof dessert you can prepare without turning on the oven.
• Rich Biscoff Flavor: Every layer—from the crust to the topping—is infused with the signature spiced caramel taste of Lotus Biscoff.
• Perfect for Special Occasions: Elegant presentation, yet incredibly easy to make.
• Make-Ahead Dessert: Chills overnight for easy prep before parties or gatherings.
• Silky and Creamy Texture: The filling is smooth, luscious, and perfectly balanced with the crisp biscuit base.

Ingredients

For the Base:

• 250 g Lotus Biscuits (about 2 cups)
• 75 g unsalted or salted butter, melted (about 5 tbsp)

For the Cheesecake Filling:

• 300 ml double cream, cold (1¼ cups heavy cream)
• 500 g full-fat cream cheese, room temperature (2 cups)
• 300 g Lotus Biscoff spread (1¼ cups cookie butter)
• 50 g icing sugar (⅓ cup powdered sugar)

For the Topping:

• 200 g Biscoff spread, melted (¾ cup cookie butter)
• 2–3 Lotus biscuits, finely crushed
• 1 whole Lotus biscuit for decoration

Instructions

1. Prepare the Base:
   Line an 8-inch (20 cm) springform tin with parchment paper. Crush the Lotus biscuits into fine crumbs using a food processor or a rolling pin. Mix with the melted butter until the texture resembles wet sand. Press the mixture firmly into the base of the prepared tin using the back of a spoon. Refrigerate while preparing the filling.
2. Make the Cheesecake Filling:
   In a large bowl, whip the cold double cream until stiff peaks form. In a separate bowl, beat together the cream cheese, icing sugar, and Biscoff spread until smooth and creamy. Gently fold the whipped cream into the Biscoff mixture until fully combined—avoid overmixing. Pour the filling over the chilled crust, smoothing the top evenly. Chill for 6–7 hours, or ideally overnight, until fully set.
3. Add the Topping:
   Once set, remove the cheesecake from the tin. Melt the Biscoff spread in the microwave (20–30 seconds) or on the stovetop over low heat until smooth and pourable. Pour over the cheesecake, allowing some to drip down the sides. Sprinkle crushed Lotus biscuits around the edges and place a whole biscuit in the center for decoration. Chill for another 30 minutes before slicing.
4. Serve:
   Slice with a warm, sharp knife, wiping between cuts for clean edges. Serve chilled and enjoy the irresistible layers of Biscoff indulgence.

Tips, Storage & FAQs

Tips for the Best Cheesecake:

• Always use full-fat cream cheese for structure and a creamy consistency.
• Whip the cream until stiff peaks form to ensure the filling sets properly.
• For clean slices, dip your knife in hot water and wipe it between each cut.
• Chill the cheesecake overnight for the best texture and flavor.

Storage:

• Refrigerate: Store covered in the fridge for up to 5 days.
• Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs:

• Can I use another cookie brand instead of Lotus?
  Yes, any caramelized biscuit or graham cracker will work, but Biscoff gives the most authentic flavor.
• Can I make it ahead of time?
  Absolutely—this cheesecake sets beautifully overnight and is perfect for prepping 1–2 days ahead.
• Can I make it without a springform pan?
  Yes, use a deep pie dish or tart tin, though removal may be trickier.

Final Thoughts

This No-Bake Biscoff Cheesecake combines simplicity and sophistication in one dessert. With its creamy filling, crunchy base, and glossy cookie butter topping, it’s a guaranteed crowd-pleaser. Whether for birthdays, holidays, or weekend indulgence, this cheesecake is a testament to how easy homemade desserts can still feel luxurious. One bite, and you’ll see why it’s a viral favorite among Biscoff fans!

📖 Recipe

Print Pin

No-Bake Biscoff Cheesecake

The ultimate no-bake Biscoff cheesecake! A buttery biscuit crust topped with a creamy cookie butter filling and a smooth Biscoff glaze—simple, elegant, and irresistible. Perfect for holidays and special occasions.

Course Dessert

Cuisine British

Keyword No-Bake Biscoff Cheesecake

Prep Time 30 minutes minutes

Chilling Time 7 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 12 Slices

Ingredients

For the Base:

• 250 g Lotus Biscuits about 2 cups
• 75 g unsalted or salted butter melted (about 5 tbsp)

For the Cheesecake Filling:

• 300 ml double cream cold (1¼ cups heavy cream)
• 500 g full-fat cream cheese room temperature (2 cups)
• 300 g Lotus Biscoff spread 1¼ cups cookie butter
• 50 g icing sugar ⅓ cup powdered sugar

For the Topping:

• 200 g Biscoff spread melted (¾ cup cookie butter)
• 2 –3 Lotus biscuits finely crushed
• 1 whole Lotus biscuit for decoration

Instructions

Prepare the Base:

• Line an 8-inch (20 cm) springform tin with parchment paper. Crush the Lotus biscuits into fine crumbs using a food processor or a rolling pin. Mix with the melted butter until the texture resembles wet sand. Press the mixture firmly into the base of the prepared tin using the back of a spoon. Refrigerate while preparing the filling.

Make the Cheesecake Filling:

• In a large bowl, whip the cold double cream until stiff peaks form. In a separate bowl, beat together the cream cheese, icing sugar, and Biscoff spread until smooth and creamy. Gently fold the whipped cream into the Biscoff mixture until fully combined—avoid overmixing. Pour the filling over the chilled crust, smoothing the top evenly. Chill for 6–7 hours, or ideally overnight, until fully set.

Add the Topping:

• Once set, remove the cheesecake from the tin. Melt the Biscoff spread in the microwave (20–30 seconds) or on the stovetop over low heat until smooth and pourable. Pour over the cheesecake, allowing some to drip down the sides. Sprinkle crushed Lotus biscuits around the edges and place a whole biscuit in the center for decoration. Chill for another 30 minutes before slicing.

Serve:

• Slice with a warm, sharp knife, wiping between cuts for clean edges. Serve chilled and enjoy the irresistible layers of Biscoff indulgence.

Notes

Always use full-fat cream cheese for structure and a creamy consistency.

Whip the cream until stiff peaks form to ensure the filling sets properly.

For clean slices, dip your knife in hot water and wipe it between each cut.

Chill the cheesecake overnight for the best texture and flavor.