No-Bake Biscoff Cheesecake

Prep Time 30

Chilling Time 7

Total Time 7 30

Course Dessert

Cuisine British

Keyword No-Bake Biscoff Cheesecake

Servings Slices

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.

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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.