Here’s a No-Bake Biscoff Cheesecake recipe with all the details and FAQs you’ll need:
🍰 No-Bake Biscoff Cheesecake
A creamy, luscious cheesecake made with Biscoff cookies and spread—no oven required! Perfectly spiced, rich, and indulgent.
📝 Ingredients
For the Crust
250g (about 25–28) Lotus Biscoff cookies (crushed into fine crumbs)
100g (7 tbsp) unsalted butter, melted
For the Filling
500g (2 cups) cream cheese, softened
300ml (1 ¼ cups) heavy cream, chilled
100g (½ cup) powdered sugar
200g (¾ cup) Biscoff spread (smooth or crunchy, your choice)
1 tsp vanilla extract
For the Topping
100g (½ cup) melted Biscoff spread (slightly cooled)
Extra crushed or whole Biscoff cookies for garnish
Optional: whipped cream swirls
👩🍳 Instructions
Prepare the Base
Crush the Biscoff cookies into fine crumbs (food processor or ziplock + rolling pin).
Mix with melted butter until it resembles wet sand.
Press firmly into the base of a 9-inch springform pan. Chill in the fridge for 30 minutes.
Make the Filling
Beat cream cheese and powdered sugar until smooth and creamy.
Add vanilla and Biscoff spread, mixing until well incorporated.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold whipped cream into the Biscoff cream cheese mixture.
Assemble
Pour filling onto the chilled crust, smoothing the top.
Refrigerate for at least 6 hours (preferably overnight) until firm.
Finish with Topping
Melt Biscoff spread slightly and pour over the set cheesecake.
Decorate with crushed cookies, whipped cream, or whole Biscoff biscuits.
Slice and serve chilled.
❓ Recipe FAQs
Q: Can I use crunchy Biscoff spread instead of smooth?
A: Yes! It adds texture. Smooth gives a creamier result, crunchy adds a little bite.
Q: How long does it need to set?
A: At least 6 hours in the fridge. Overnight is best for a firm, clean slice.
Q: Can I freeze this cheesecake?
A: Yes! Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Q: What if I don’t have Biscoff spread?
A: You can substitute with peanut butter, Nutella, or any cookie butter, but the classic flavor comes from Biscoff.
Q: Can I make mini cheesecakes instead?
A: Absolutely! Use cupcake liners in a muffin tin for bite-sized portions (chill for 3–4 hours).
Q: How do I prevent a soggy crust?
A: Make sure to press the crust firmly and refrigerate before adding filling. You can also bake the crust for 8 minutes at 180°C (350°F) if you don’t mind a “slightly baked” version.
Would you like me to also give you a low-sugar or lighter version of this Biscoff cheesecake (using Greek yogurt or reduced-sugar spread), or do you prefer the full indulgent one?