No Bake Biscoff Cheesecake
I love biscoff biscuits and the spread, so of course it wouldn’t be long before I turned them into the ultimate no bake Biscoff Cheesecake. This easy no bake cheesecake can be made ahead of time and stored in the fridge until you’re ready to serve for your delicious no bake dessert.
This is so delicious and it was one of the best cheesecakes I made last year. It’s had a regular place for family events since I first made it. The Biscoff spread gives the cream cheese layer an incredible flavour and it is so unbelievable moreish. It’s really hard to only have one slice.
Using the Biscoff biscuits for the base adds even more epic Biscoff flavour. Biscoff everywhere can only be a good thing.
I did worry about how to decorate the cheesecake first and I decided simple was best. So I went with whipped up double cream until it was stiff. I popped it in a piping bag with a star nozzle and piped a swirl. Topped with the last few Biscoff biscuits which luckily I hadn’t eaten.
No bake Biscoff Cheesecake for an event or party
If you want to make this to feed a lot more people then double or triple the recipe. This will give you 8 good size slices.
For double use an 8inch round tin (approx 12 slices).
Triple would need a 12 round inch tin (approx 16 slices).
If you want to make little portions but a lot of them, try using a square tin and cutting them in nice little squares. A little square of cheesecake is rather lovely.
This is the exciting moment of adding the Biscoff spread into the cream cheese mix. I definitely licked the spoon clean after adding it in to the mix. Has anyone else eaten Biscoff spread with a spoon? If you haven’t I would definitely recommend it. The biscuit base looks really dark here in my photo but it’s just the Biscoff biscuits mixed with butter and then set in the fridge.
What Flavour is biscoff?
Biscoff has a beautiful rich spice flavour which is a perfect mix of gingerbread and caramel. It is a lovely accompaniment for tea and coffee and the biscoff biscuits dip really well.
What cream cheese is best for cheesecake?
Most cream cheeses are best for cheesecake. The full fat versions are great and do give a great taste. The reduced fat can still work. In both cases if there is any water on top remove it before adding the cheese to the mix. Water can make the final cheesecake not set as well.
Brand cream cheese verses shop own brand. There are so many different types of cream cheese available and having tried a few different ones I think they all work pretty well. I would recommend using a cream cheese which isn’t flavoured. The shop own brands have been as great for this cheesecake as branded. I don’t tend to go for the super savers versions as sometimes they can be a bit bitty and not have the nicest flavour.
What can I use Biscoff spread for?
There are so many things you can use biscoff spread for. Cakes, traybakes and of course this delicious cheesecake!
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No Bake Biscoff Cheesecake
- 6 inch lose bottom cake tin
- 60 g Unsalted butter
- 200 g Biscoff biscuits
- 300 g Soft cream cheese
- 60 g Caster sugar
- 150 ml Double cream
- 4 tablespoons Biscoff Spread
- 150 ml double cream
- 8 Biscoff Biscuits for decoration
- Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
- Melt the butter gently in the microwave in short bursts or in a pan on a low heat and then take off the heat, once melted so it doesn't burn.
- Crush the Biscoff biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down gently to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
- Mix in the delicious Biscoff spread.
- In a new bowl lightly whip the double cream until it starts to thicken.
- Stir the double cream into the cream cheese mixture together.
- Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
- Remove the cheesecake from the tin and place on a plate.
- Whisk the remaining double cream until it starts to thicken. Add a star nozzle to a pipping bag and add the cream. Pipe the cream into swirls on to the cheesecake.
- Decorate with a Biscoff biscuit on each swirl of cream and serve while it's still chilled.
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