Recipe
No-Bake Biscoff Cheesecake
A no-bake cheesecake with a crushed Biscoff cookie crust and a rich Biscoff cream filling, finished with a warm Biscoff drizzle.
Ingredients
- 30 pieces Biscoff (Lotus) biscuits, about 200 grams, crushed (for crust)
- 50 grams unsalted butter, melted (for crust)
- 300 grams cream cheese, room temperature
- 10–20 grams powdered sugar (optional)
- 200 grams Biscoff spread (for filling)
- 150 milliliters whipping cream
- 30 grams Biscoff spread, warmed (for drizzle)
Method
- 01
Make the crust: Mix the crushed Biscoff biscuits with the melted butter until it looks like wet sand. Press firmly into the base of a lined 8-inch springform pan. Chill for at least 30 minutes to set.
- 02
Beat the base: Beat the cream cheese until completely smooth, then beat in the powdered sugar, if using.
- 03
Add the Biscoff: Beat in the 350 grams of Biscoff spread until fully combined and smooth.
- 04
Whip the cream: In a separate bowl, whip the cold whipping cream to stiff peaks.
- 05
Fold together: Gently fold the whipped cream into the Biscoff mixture in two batches, keeping it light and airy — don't overmix.
- 06
Fill and smooth: Pour the filling over the chilled crust and smooth the top with an offset spatula.
- 07
Chill to set: Cover and refrigerate for at least 6 hours, or overnight, until fully set.
- 08
Finish: Warm the remaining 50 grams of Biscoff spread just until pourable, then drizzle over the top before slicing.
Notes
No oven needed — the crust just needs a solid chill to hold together when sliced. Whip the cream to full stiff peaks before folding it in, and stop mixing as soon as it's combined so the filling stays light. The powdered sugar is optional — the Biscoff spread already brings plenty of sweetness. Warm the drizzle spread gently; too hot and it'll melt straight into the filling instead of setting on top. (Pairs well with a Malbec from Argentina)