Biscoff Cheesecake

A rich, no-bake Biscoff Cheesecake made with a crushed Lotus biscuit crust, creamy spiced spread filling, and a melted Biscoff drizzle. Easy to assemble with simple ingredients and set in the fridge - no baking required.

Author: Amy Beth Reid

5 from 9 votes

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Course: Dessert

Cuisine: British

Prep Time: 20

Setting Time: 2

Total Time: 2 30

Servings: people

Want cups or a different batch size? Use the controls below to switch between Metric (UK) and Cups (US) measurements, or adjust the Servings above to change the ingredient quantities. For the most accurate results, I recommend using grams and a digital scale. Serving adjustments are calculated automatically, so you may see some uneven quantities, like half of an egg. Baking times and tin sizes are based on the original recipe and may also need adjusting if you change the quantities.

INGREDIENTS

Metric (UK) • Cups (US)

For the Base:

150 g Biscoff Biscuits
70 g Block Margarine or Butter (melted)

For the Filling:

200 g Full-fat Cream Cheese
100 g Biscoff Spread
60 g Icing Sugar
150 ml Double Cream

INSTRUCTIONS

Line a 15cm (6 inch) loose-base cake tin with greaseproof paper. Set aside.
Crush the Biscoff biscuits, either in a sandwich bag with a rolling pin or blitz in a blender. Place in a bowl and add the melted butter, mixing until combined.
Transfer the biscuit mixture to your prepared cake tin and evenly push it down to cover the bottom of the tin, packing it down. Place in the fridge while you prepare the filling.
In a large bowl, mix the cream cheese, Biscoff spread and sugar until combined.
In a separate bowl, whip the cream until it forms stiff peaks. Add the cream to the other filling ingredients and gently fold together until combined.
Spoon the filling into your cake tin, on top of the base, spreading to the edges and leaving a neat top.
Return to the fridge to set, ideally overnight, but for at least 2 hours. Decorate with drizzled Biscoff spread and crushed biscuits before serving.

IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion, but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.

RECIPE NOTES:

To make it easier to drizzle the biscoff spread when decorating, blast the spread in the microwave first.

SHOW NUTRITION INFO: HIDE NUTRITION INFO:

Nutrition information is provided as a guide and is based on automatic calculations. Actual values may vary depending on the ingredients and brands used, how the recipe is prepared, and individual portion or serving sizes.