Easy No-Bake Biscoff Cheesecake Recipe

If you’re looking for an easy dessert that looks impressive without spending hours in the kitchen, this no-bake Biscoff cheesecake is a brilliant choice. With a crunchy Lotus Biscoff biscuit base, smooth cream cheese filling and plenty of Biscoff spread, this cheesecake is rich, creamy and full of caramelised biscuit flavour.

The best part is that you don’t need to turn on the oven. Simply prepare the biscuit base, mix the creamy filling, assemble the cheesecake and leave it in the fridge to set. It’s an excellent easy dessert recipe UK readers can make ahead for birthdays, dinner parties, Christmas gatherings or a relaxed weekend treat.

Why You’ll Love This Biscoff Cheesecake

This Lotus Biscoff cheesecake combines several textures in every slice. The biscuit base provides a delicious crunch, while the cream cheese and double cream create a soft, creamy filling. A layer of melted Biscoff spread and crushed biscuits on top adds even more flavour.

It’s also a convenient make-ahead dessert. Preparing the cheesecake several hours before serving allows it plenty of time to firm up in the fridge. For the best texture, chilling it overnight is even better.

Ingredients

• 250g Lotus Biscoff biscuits
• 100g unsalted butter, melted
• 300g full-fat cream cheese
• 100g icing sugar
• 1 teaspoon vanilla extract
• 300ml double cream
• 200g Biscoff spread
• Extra Biscoff biscuits for decoration

How to Make No-Bake Biscoff Cheesecake

1. Prepare the biscuit base

Crush the Biscoff biscuits into fine crumbs. Mix them with the melted butter until evenly combined. Press the mixture firmly into the bottom of a 20cm springform cake tin. Place it in the refrigerator while you prepare the filling.

2. Make the cheesecake filling

Beat the cream cheese, icing sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the double cream until it forms stiff peaks.

3. Combine the filling

Gently fold the whipped cream into the cream cheese mixture. Add Biscoff spread and mix until the filling is smooth and evenly combined.

4. Assemble the cheesecake

Spread the cheesecake mixture over the chilled biscuit base. Smooth the surface with a spatula.

5. Add the Biscoff topping

Warm a little Biscoff spread until it becomes easy to drizzle. Pour it over the cheesecake and spread gently. Finish with crushed Biscoff biscuits.

6. Chill

Place the cheesecake in the refrigerator for at least 4 hours, although leaving it overnight will give you an excellent firm texture.

7. Serve

Carefully remove the cheesecake from the tin, slice and serve chilled.

Tips for the Best Biscoff Cheesecake

Use full-fat cream cheese because it generally produces a firmer and creamier filling. Make sure the cream is whipped properly before folding it into the mixture.

Don’t rush the chilling stage. A no-bake cheesecake needs enough time in the refrigerator to set properly.

For an extra indulgent finish, drizzle additional Biscoff spread over individual slices before serving.

Can You Make Biscoff Cheesecake Ahead?

Absolutely. This is one of the biggest advantages of the recipe. You can prepare it the day before serving and keep it refrigerated. This makes it particularly useful for dinner parties, birthdays and Christmas entertaining.

Can You Freeze Biscoff Cheesecake?

Yes. Wrap the cheesecake securely and freeze it for up to around two months for the best quality. Thaw it gradually in the refrigerator before serving.

Serving Ideas

Serve each slice with:

• Extra Biscoff spread
• Crushed Lotus biscuits
• Whipped cream
• Vanilla ice cream
• Fresh berries
• A drizzle of caramel sauce

you can also enjoy:

Recipe Summary

Prep time: 20 minutes
Chilling time: 4+ hours
Servings: 10 slices
Difficulty: Easy
Cuisine: Modern British-inspired dessert
Course: Dessert