No-Bake Biscoff Cheesecake Recipe

If you’re anything like me and can’t resist the rich, caramelized flavor of Biscoff, then this No-Bake Biscoff Cheesecake Recipe is about to become your new obsession. Seriously, it’s creamy, dreamy, and comes together without ever turning on your oven – making it perfect for warm days or when you just want a fuss-free showstopper. Trust me, once you try this, you’ll be hooked just like my family and me!

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Ingredients You’ll Need

The magic of this No-Bake Biscoff Cheesecake Recipe lies in the combo of buttery biscuit crumbs, luscious cream cheese, and that unmistakable Biscoff spread. I love how each component plays its part to create a silky, smooth cheesecake without any baking. Plus, these ingredients are easy finds – no complicated specialty shopping here!

• Lotus/Biscoff biscuits: These form the crunchy, caramel-flavored base that holds everything together.
• Unsalted butter: Melting it loosens the biscuit crumbs so they pack firmly into your pan.
• Cream cheese (full fat): The creamy backbone of the cheesecake, providing richness and tang.
• Icing sugar: Sweetens gently without graininess – don’t skip the icing sugar!
• Biscoff spread: Pick smooth or crunchy depending on your texture preference; this is your flavor star.
• Vanilla extract: Adds subtle warmth and depth to balance out the sweetness.
• Double cream: Whipped into stiff peaks, it brings lightness and helps the cheesecake set nicely.
• Extra Biscoff spread (melted): For the final drizzle that makes it look and taste irresistible.
• Biscoff biscuits (extra): Ideal for topping and adding a little crunch to each slice.

Variations

One thing I adore about this No-Bake Biscoff Cheesecake Recipe is how easy it is to make it your own. I’ve played around with textures and add-ins, and I encourage you to get creative, too. You can make it lighter, richer, or even dairy-free with a few tweaks!

• Crunchy twist: I once added extra crunchy Biscoff spread into the cheesecake for a fun surprise bite— my family went crazy for it!
• Vegan adaption: Try using vegan cream cheese and coconut cream instead of dairy for a plant-based delight.
• Seasonal topping: Fresh berries or a salted caramel sauce on top give a bright, festive flair.
• Mini cheesecakes: Make individual portions in jars or ramekins for parties and easy serving.

How to Make No-Bake Biscoff Cheesecake Recipe

Step 1: Create the Perfect Biscuit Base

First things first, blitz your Lotus or Biscoff biscuits until they’re fine crumbs—this is key for a sturdy yet tender crust. Mixing with melted unsalted butter helps the crumbs stick together perfectly when you press them into your 8” springform tin. Press firmly and evenly so you’ll have a solid base that holds up well to the creamy filling. Don’t skip chilling it a bit if your kitchen is warm; it helps firm the base up.

Step 2: Whip Up Your Silky Cheesecake Filling

Now, using an electric mixer (my KitchenAid is a lifesaver here), combine the cream cheese, Biscoff spread, icing sugar, and vanilla. Beat until super smooth and lump-free. This step ensures your filling is just the right texture—any lumps can throw off that perfect creamy mouthfeel. I discovered slow and steady mixing works best to keep the mix silky.

Step 3: Whip the Cream and Fold It In

Lightly whip 300 ml of double cream until it holds firm peaks—be patient and don’t rush this part. I always find whipping too fast means you risk over-whipping or lumpy texture. Once whipped, gently fold it into the cream cheese mixture to keep the filling airy and light. Alternatively, you can mix the double cream straight into the filling while whipping with your mixer carefully on a slow speed.

Step 4: Assemble and Chill

Spread your luscious cheesecake mixture evenly over the biscuit base. Smooth the top with a spatula and cover with cling film. Chill it in the fridge for at least 5-6 hours, but honestly, overnight is best if you can wait. This resting time lets the cheesecake set perfectly firm yet soft enough to slice beautifully.

Step 5: Decorate and Enjoy

Once chilled, remove your cheesecake from the springform tin carefully. I like to whip the remaining double cream with icing sugar and pipe it on top, then add a Biscoff biscuit per slice and drizzle melted Biscoff spread over everything for a stunning finish. It’s the perfect balance of rich creaminess and that signature caramel crunch.

How to Serve No-Bake Biscoff Cheesecake Recipe

Garnishes

I love topping mine with whipped double cream and a whole Biscoff biscuit on each slice because it adds that perfect crunch and extra caramelized flavor. Sometimes, I drizzle through some melted Biscoff spread for a glossy, uber-indulgent finish. For a fresh twist, a sprinkle of toasted nuts or a dusting of cocoa powder can add a lovely touch.

Side Dishes

This cheesecake pairs wonderfully with a simple fresh fruit salad or a cup of strong espresso to cut through the richness. I’ve also served it alongside salted caramel sauce for guests who love extra indulgence. Light, crisp sparkling wines or dessert wines also elevate the experience beautifully.

Creative Ways to Present

For special occasions, I’ve made this No-Bake Biscoff Cheesecake Recipe in mini jars, layering crushed biscuits, Biscoff cream, and whipped cream for a delightful individual dessert. Another fun idea is swirling melted chocolate into the filling before chilling for a marbled effect that wows every time.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers (which is rare!), I store the cheesecake tightly covered in the fridge. This keeps it fresh and creamy for up to 3 days. Make sure to cover it well so it doesn’t absorb any fridge odors or dry out on the edges.

Freezing

I’ve frozen slices wrapped well in plastic wrap and foil, and they thaw beautifully overnight in the fridge. The texture holds up well, though I recommend enjoying them within 1 month for the best flavor and creaminess.

Reheating

Because this cheesecake is best served chilled, I don’t recommend reheating. Just bring frozen slices to the fridge the night before and serve cold for the best texture and flavor.

FAQs

Final Thoughts

This No-Bake Biscoff Cheesecake Recipe holds such a special place in my kitchen repertoire — it’s foolproof, delicious, and always impresses. I love how quick it comes together and the way that iconic Biscoff flavor shines so beautifully in a creamy form. If you’re craving a no-fuss, no-bake dessert that still feels luxurious, you really can’t go wrong with this. Give it a try and watch your friends and family fall in love all over again!

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