Craving the creamiest no-bake Biscoff cheesecake? This simple recipe is a twist on classic no-bake vanilla cheesecake and delivers an indulgent, silky dessert that’s easy enough for beginners and impressive enough for guests. If you love Lotus Biscoff biscuits and Biscoff spread, this cheesecake is a must-try.
Lotus Biscoff biscuits are wonderfully caramel-spiced and the smooth Biscoff spread turns that flavor into a lush, creamy filling. I fell in love the first time I tried the spread and immediately knew it would make a brilliant cheesecake. This recipe keeps things simple while producing an intensely rich result.
Whether you prefer make-ahead desserts for busy nights or need an easy showstopper for a dinner party, this no-bake cheesecake fits the bill. It uses a quick biscuit base and a whipped, fold-through cream filling finished with swirled Biscoff spread for a beautiful marbled top.
What you need to know
Below you’ll find key information, ingredients and a concise method so you can make an 8″ Biscoff cheesecake that serves eight.
Ingredients
For the base
- Butter – Unsalted butter gives you control over seasoning and flavor.
- Biscuits – Use Lotus Biscoff biscuits for the authentic spiced caramel base.
For the filling
- Cream – Use double cream (UK) or heavy whipping cream (US) so it whips to stiff peaks.
- Sugar – Golden caster sugar adds a subtle caramel note; white caster or superfine sugar also works.
- Cream cheese – Use full-fat, block-style cream cheese (Philadelphia Original recommended) for a stable set.
- Vanilla – A good-quality vanilla extract improves the overall flavor.
- Biscoff spread – Use genuine Lotus Biscoff smooth spread for the best taste.
Recipe summary
- Blitz Lotus Biscoff biscuits to fine crumbs and mix with melted unsalted butter for the base.
- Press crumbs into an 8″ springform pan and chill to set.
- Whip the cream to stiff peaks.
- Beat cream cheese, sugar and vanilla until smooth, then fold in the whipped cream.
- Spread the filling over the chilled base.
- Melt Biscoff spread until fluid, drizzle over the top and swirl for a marbled finish.
- Chill for at least 4 hours (overnight is best), then slice and serve.
Tips for success
- Use full-fat cream cheese—reduced-fat versions often fail to set properly.
- A springform pan makes removal much easier; if using a loose-bottom tin, line the sides as well as the base.
- Don’t substitute lotus biscuits in the base—their unique flavor is key to this cheesecake.
- Read the full method before you start so you have all ingredients and equipment ready.
Storage
Keep the cheesecake refrigerated and consume within 3–4 days for best texture and flavor.
Step-by-step picture recipe
(Printer-friendly recipe card is available at the end of the post)
This recipe includes both UK metric and US cup measurements.
Ingredients for an 8″ (20cm) cheesecake — Serves 8
Base
- 60g (1/4 cup) Unsalted butter
- 140g (5 oz) Lotus Biscoff biscuits
Filling
- 150ml (2/3 cup) Double cream / heavy whipping cream
- 100g (1/2 cup) Golden caster sugar
- 450g (16 oz) Philadelphia Original cream cheese
- 1 tsp vanilla extract
- 65g (1/3 cup) Lotus Biscoff spread
Essential equipment
- 8″ (20cm) round springform tin
- Small saucepan or microwave-safe bowl
- Food processor
- Large mixing bowl
- Whisk
- Electric stand mixer or hand whisk
- Spatula
- Skewer or sharp knife for marbling
Base instructions
Lightly grease and line the base of the springform tin.
Melt the butter gently (60g / 1/4 cup) on low heat or in 15-second microwave bursts.
Pulse the Biscoff biscuits (140g / 5 oz) in a food processor to fine crumbs. With the processor running, add the melted butter until the crumbs start to clump—you may not need all the butter.
Press the crumbs evenly into the prepared tin using the back of a spoon and chill while you make the filling.
Filling instructions
Whisk the cream (150ml / 2/3 cup) in a large bowl until it holds stiff peaks and set aside.
In a mixer or with a hand whisk, beat the golden caster sugar (100g / 1/2 cup), cream cheese (450g / 16 oz) and vanilla (1 tsp) until smooth and the sugar has dissolved.
Fold the whipped cream gently into the cream cheese mixture with a spatula. Pour the filling over the chilled biscuit base and smooth lightly.
Warm the Biscoff spread (65g / 1/3 cup) in a small saucepan over low heat or in 10-second microwave bursts until pourable. Drizzle it randomly over the filling, then use a skewer or knife to swirl a marbled pattern—avoid scraping into the biscuit base.
Chill the cheesecake in the fridge for at least 4 hours to set; overnight yields the best texture. Slice and serve chilled.
Chill time: at least 4 hours; overnight recommended for best slicing.
Other recipes you might like…
- Mango and white chocolate cheesecake
- Perfect no-bake vanilla cheesecake
- No-bake Baileys cheesecake
- No-bake Kinder Bueno cheesecake
- No-bake lemon cheesecake
Have you made this recipe?
Will this creamy Biscoff cheesecake make an appearance at your table? I’d love to hear how it turns out—share photos or leave a comment on the blog or tag the recipe creator on social media.
Pin it for later
No Bake Biscoff Cheesecake Recipe
8
25 minutes
4 hours
4 hours 25 minutes
Want to make the most luxurious and creamy no-bake Biscoff cheesecake ever? This recipe delivers creamy texture and deep Biscoff flavor with minimal fuss.
Ingredients
- 60g (1/4 cup) Unsalted butter
- 140g (5 oz) Lotus Biscoff biscuits
- 150ml (2/3 cup) Double cream
- 100g (1/2 cup) Golden caster sugar
- 450g (16 oz) Philadelphia Original cream cheese
- 1 tsp Vanilla extract
- 65g (1/3 cup) Biscoff spread
Essential Equipment
- 8″ (20cm) round springform tin
- Small saucepan or bowl
- Food processor
- Large bowl
- Whisk
- Electric stand mixer or hand whisk
- Spatula
- Skewer or sharp knife
Instructions
- Grease and line the base and sides of the tin. Blitz the biscuits to fine crumbs, add melted butter and pulse until the mixture just starts to clump. Press into the prepared pan and chill.
- Whisk the cream to stiff peaks in a large bowl and set aside.
- Beat the sugar, cream cheese and vanilla until smooth (2–3 minutes).
- Fold the whipped cream into the cream cheese mixture gently.
- Spread the filling over the biscuit base and smooth lightly.
- Melt the Biscoff spread until pourable, drizzle over the top and swirl with a skewer to marble. Chill for 4 hours or overnight before serving.
Notes
This post includes a step-by-step picture recipe and both UK metric and US cup measurements.
Storage
Store in the fridge and consume within 3–4 days.
Tips
- Use full-fat cream cheese for a reliable set.
- A springform tin is easier for removal; line a loose-bottom tin thoroughly if used instead.
- Lotus Biscoff biscuits are essential for the characteristic flavor.
- Read the recipe through before starting to avoid interruptions.
Recommended Products
As an Amazon Associate and member of other affiliate programs, the author may earn from qualifying purchases.
-
MasterClass Non-Stick Quick-Release Springform Cake Tin with Loose Base, 23 cm (9″)
-
Lotus Biscoff Smooth Biscuit Spread, 400 g
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 497Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 100mgSodium: 259mgCarbohydrates: 32gFiber: 0gSugar: 21gProtein: 5g
Nutritional information is a guideline only. Check product labels for allergens and detailed nutrition facts.