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The best and easiest recipe for delicious No Bake Biscoff Cheesecake. They are a perfect dessert, simple to do and great to make ahead, and they don’t even require you to switch the oven on (or the stove!)
We’ve made them mini, in little glasses or ramekins, but you can also use a large pan to make one large no bake Biscoff cheesecake, with a crushed biscuit base, creamy whipped Biscoff center and melted Biscoff on top. This recipe also only requires five ingredients, if you can believe it.
Table of Contents
Why you’ll love this recipe
- You only need 5 ingredients for this Biscoff cheesecake pudding.
- No baking required!
- Versatile recipe, so you can make mini cheesecakes or a full-sized one.
- It’s a simple make-ahead dessert that is absolutely delicious!
Ingredients
- Biscoff biscuits – Sometimes known as Lotus biscuits, you can buy them in most supermarkets.
- Butter – Use unsalted so you can control the salt in the recipe.
- Heavy cream (double cream)
- Cream cheese – Must be full-fat to make sure the Biscoff cheesecakes set well in the fridge.
- Biscoff spread – We have used smooth. If you only have crunchy to hand, this would also work, but you won’t get a smooth finish on the top.
How to make no bake Biscoff cheesecake
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Mix the crushed biscuits with the melted butter. The texture once you add the melted butter should resemble wet sand.
TWO: Press the biscuits into the bottom of the ramekins or pan, using the back of a spoon to flatten it and really pack it down. Pop into the fridge to chill while you make the topping.
THREE: In a large mixing bowl, add the heavy cream, cream cheese, and Biscoff spread. Whisk until it’s very thick – I use an electric mixer, but good old-fashioned elbow grease works too.
FOUR: Remove the pots from the fridge and fill with the cheesecake mixture, smoothing the tops with a teaspoon so there are no gaps between the biscuit base and the cheesecake topping. Pop into the fridge for 1 hour or so to let the mixture firm up a bit.
FIVE: Melt the Biscoff spread very gently in a pan. Sprinkle the cheesecakes with crushed biscuits around the edge and a whole biscuit in the middle if you want (the more Biscoff biscuits, the better, in my opinion). Let it set in the fridge for at least 3 hours, or overnight.
Tips from Margie’s kitchen
- Pack the crust well: Make sure you really pack the biscuit crumbs into the base of the ramekin or pan. This is especially important if making it in a larger pan, as you want to be able to cut proper slices of the cheesecake.
- Mix the filling completely: It’s really important that you fully whip the cheesecake mixture for the filling. If it isn’t properly whipped, it won’t set in the fridge. Using an electric whisk is helpful here, but it will also work without one. You can see in the image below just how thick the mixture should be.
- Gently melt the Biscoff spread: Use a low heat on the stove to melt the spread – you don’t want it to get hot, just want it melted. You can also do this in the microwave. Heat it in short bursts and stir until it’s melted.
Frequently asked questions
Yes, you can make this in one large tin rather than 8 small ramekins. It should work well in an 8-inch springform pan (this type of pan has a clasp on the edge so it opens up to release the cheesecake very neatly).
It could be that you didn’t whip the cream cheese, heavy (double) cream, and Biscoff enough. It should be very thick, which is why I suggest using an electric mixer if you have one. Try to set it overnight and see if it helps. Otherwise, you could place the cheesecakes in the freezer to make mini ice-cream Biscoff cheesecakes.
Yes, this is a great make-ahead pudding. You can make these 1-2 days in advance of serving, but don’t decorate with the biscuit crumbs or the whole biscuits, as these can go soggy and lose their crunch. Do everything else and then decorate a few hours before serving.
Other desserts you might enjoy
There’s no need to turn on the oven to create a great dessert! You’ll also want to try my no bake favorites like Mini Egg Cheesecake and Lemon Posset. If you are in the mood for a delicious baked good, go with Moist Dark Chocolate Muffins, a Giant Cookie, Triple Chocolate Brownies, or this Gluten-free Orange Cake.
Puddings
Crème Brûlée Cheesecake
Easy Dessert Recipes
White Chocolate Cheesecake With Passionfruit
Puddings
Apple Crumble Cheesecake
If you tried this No Bake Biscoff Cheesecake or any other recipe on the site, please do leave a rating or comment and let us know how it went!
No Bake Biscoff Cheesecake (5 ingredients)
Equipment
- 8 ramekins or straight sided glasses (optional)
- 1 8-inch springform pan (optional)
Ingredients
For the base:
- 7.75 oz Biscoff biscuits, crushed, about generous 2 cups
- 3.5 oz unsalted butter, melted, about generous 1/3 cup (7 tbsp)
For the cheesecake mixture:
- 10 fl oz heavy cream (double cream), about generous 1 1/4 cups
- 14 oz cream cheese, about generous 1 3/4 cups; must be full-fat
- 8.75 oz Biscoff spread, about generous 3/4 cup
For the topping:
- 5.25 oz Biscoff spread, melted, about scant 1/2 cup
- 1.75 oz Biscoff biscuits, crushed, about 1/2 cup
Instructions
- Combine the crushed Biscoff biscuits with the melted butter and press into the bottom of the ramekins or pan, using the back of a spoon to flatten it and really pack it down. Pop into the fridge to chill while you make the topping.
- In a large mixing bowl, add the heavy cream, cream cheese, and Biscoff spread. Whisk until it's very thick – I use an electric mixer, but good old-fashioned elbow grease works too.
- Remove the pots from the fridge and pour over the cheesecake mixture, smoothing the tops with a teaspoon so there are no gaps between the biscuit base and the cheesecake topping. Pop into the fridge for 1 hour or so to let the mixture firm up a bit.
- Melt the Biscoff spread very gently in a pan – you don't want it to get hot, just want it melted. This also works in the microwave; heat in short bursts and stir until it’s melted.
- Pour the melted Biscoff over the tops of the cheesecakes. Sprinkle the cheesecakes with crushed biscuits around the edge and a whole biscuit in the middle if you want (the more Biscoff biscuits, the better, in my opinion).
- Then leave to set in the fridge for at least 3 hours, or overnight.
Video
Notes
Make-ahead and storage
Make-Ahead: These cheesecakes are a great make-ahead dessert! Give them at least 3 hours in the fridge, but overnight is best, and make sure it’s fully set up. Storage: If you do have any leftover cheesecake (which is doubtful!), keep it refrigerated and covered with plastic wrap. Eat within a day or two.Quick tip
- To make 1 large cheesecake, use an 8-inch springform pan rather than the 8 small ramekins/glasses.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this yesterday, for a ‘Girls evening’ it was very easy and they loved it 🙂
Amazing! I made this instead of a birthday cake for my son’s 15th. He is extremely choosy on the cheesecake front, rejecting many from good restaurants after a mouthful, but not this one! Small slices are best as it is very sweet, but it’s indulgent and delicious. I’m going to be asked to make this regularly from now on!!