Biscoff Cheesecake – Create Bake Make

Made with just SEVEN ingredients, this creamy and delicious no bake Biscoff Cheesecake recipe is guaranteed to be a new favourite! You are going to love how simple this creamy cheesecake is to put together, and it is perfect for your next special occasion.

Both conventional and Thermomix instructions included in the recipe card below.

I like to top my cheesecake with softened Biscoff spread and Biscoff sandwich biscuits, however if you were in a rush, you can easily omit the Biscoff spread and serve the cheesecake as it is.

You will love:

Simple ingredients – this cheesecake is made with just SEVEN simple ingredients.

No Bake – a perfect dessert to make over the summer months as there is no need to turn on the oven!

Make ahead – put this Biscoff Cheesecake together up to three days before it is required.

Equipment Required

You will need a stand mixer, hand mixer or a Thermomix for this recipe. You will also need a 20cm round springform tin and baking paper.

Ingredients

Please note you will find the full list of ingredients and their quantities in the recipe card below.

To make this no bake Biscoff Cheesecake, you will need 1 x 250gram pack of Lotus Biscoff Biscuits, a 400gram jar of smooth Biscoff spread, cream cheese, thickened cream, icing sugar, gelatine powder and butter.

It is important to use smooth Biscoff spread for this recipe to ensure a smooth cheesecake consistency. We also recommend letting the cream cheese soften before making this recipe, this will make it easier to combine with the other ingredients.

Step by Step Instructions

Please note you will find the full Thermomix and conventional cooking methods in the recipe card below.

Step 1. Combine the crushed biscuits and melted butter in a large bowl. Transfer the mixture to a lined springform tin.

Step 2. Whip the cream and set aside until needed.

Step 3. Combine the gelatine with boiling water and set aside to cool

Step 4. Combine the cream cheese, icing sugar and Biscoff spread until smooth and creamy.

Step 5. Slowly add the cooled gelatine mixture to the cream cheese mixture and mix well to combine.

Step 6. Gently fold through the whipped cream.

Step 7. Transfer the mixture to the springform tin and gently smooth the surface. Place into the fridge to chill.

Step 8. Heat the Biscoff spread until it is easy to spread.

Step 9. Add the softened Biscoff spread to the top of the cheesecake and decorate with extra biscuits if desired. Place back into the fridge to allow the cheesecake to cool completely.

Step 10. Once completely set, slice into pieces and enjoy.

Recipe Hints and Tips

Allow the cream cheese to soften before using in this recipe, this will help it to combine easily with the other ingredients.

Add the gelatine slowly to the cheesecake mixture as this will prevent lumps.

We recommend using smooth Biscoff spread versus crunchy for a smooth cheesecake.

Different sized springform tins can be used, however the height of your cheesecake will vary to the one pictured.

This cheesecake can be served without the extra Biscoff spread/biscuits. Alternatively, top with crushed plain Biscoff biscuits.

Store in the fridge for up to five days in an airtight container.

Freeze for up to two months when stored in a freezer safe container.

Frequently Asked Questions

More Easy Cheesecake Recipes:

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Biscoff Cheesecake

This easy no bake Biscoff Cheesecake is made with just SEVEN ingredients and is a rich and creamy dessert! Both conventional and Thermomix instructions are included.

Prep Time 20 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Desserts

Cuisine Modern

Servings 10 Slices

Calories 762 kcal

Equipment

• 1 x 20cm round springform tin

• Handmixer, stand mixer or Thermomix

Instructions 

• Line the base and sides of a 20cm round springform tin with baking paper. Set aside until needed.

• Crush the Biscoff biscuits until the resemble bread crumbs by using a food processor or with a rolling pin. Place them into a large bowl.

• Place the butter into a microwave safe container and cook in 30 second spurts until just melted. Add to the bowl with the biscuit pieces and mix to combine.

• Pour the biscuit mixture into the base of the springform tin. Use the back of a metal spoon to cover the base and flatten the surface. Place into the fridge until needed.

• Place the gelatine in a small jug with ¼ cup of boiling water and mix well until dissolved. Allow it to cool.

• In the meantime, whip the cream until soft peak form and set aside.

• Using a stand or hand mixer, combine the cream cheese, icing sugar and Biscoff spread until smooth and creamy.

• With the mixer running, slowly add the gelatine mixture and mix well until combined.

• Add the whipped cream and gently fold through until combined.

• Transfer the mixture to the springform tin and place into the fridge for a minimum of 3 hours.

• After three hours, remove the cheesecake from the fridge. Place the Biscoff spread into a microwave safe bowl and cook for 20 second spurts until it softens.

• Carefully pour the Biscoff spread over the top of the cheesecake and decorate with biscuits. Return to the fridge to set for a further 3 hours.

• Once set, cut into slices and enjoy.

Thermomix Instructions

• Line the base and sides of a 20cm round springform tin with baking paper. Set aside until needed.

• Add the butter to the Thermomix bowl and cook for 2 minutes, 60 degrees, Speed 2 or until melted.

• Add the Biscoff biscuits and mix for 7 seconds, Speed 7 or until biscuits are crushed and combined with the butter.

• Pour the biscuit mixture into the base of the springform tin. Use the back of a metal spoon to cover the base and flatten the surface. Place into the fridge until needed.

• Place the gelatine in a small jug with ¼ cup of boiling water and mix well until dissolved. Allow it to cool.

• Place the cream in a clean and dry Thermomix bowl and mix on Speed 3 until soft peaks form. Please note the time it takes for your cream to whip will depend on its freshness. Set aside the cream.

• In a clean and dry Thermomix bowl, add the cream cheese, icing sugar and Biscoff spread and mix for 30 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds, Speed 5 or until smooth and creamy.

• With the Thermomix running on Speed 3, remove the measuring cup and slowly add the cooled gelatine mixture. Once completely combined, scrape down the sides of the bowl and mix for 12 seconds, Speed 4.

• Add the whipped cream and gently fold through to combine.

• Follow conventional method above from step 10.

Nutrition

Calories: 762kcalCarbohydrates: 54gProtein: 9gFat: 58gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 97mgSodium: 349mgPotassium: 122mgFiber: 0.5gSugar: 31gVitamin A: 1268IUVitamin C: 0.1mgCalcium: 73mgIron: 1mg

Keyword Biscoff Cheesecake, Thermomix Biscoff Cheesecake