The Best Biscoff Cheesecake Recipe (Easy, No Baking Required)

This No Bake Biscoff Cheesecake is my favourite cheesecake EVER! With a crunchy Biscoff cookie base, a smooth and creamy cheesecake filling and a luscious Biscoff spread topping, there's Biscoff in every layer. This surprisingly easy Biscoff cheesecake uses just 7-8 ingredients and is perfect for making ahead - no oven needed! Thermomix instructions included.

About This Biscoff Cheesecake

This Biscoff Cheesecake is my favourite ever cheesecake. If you love Biscoff and a smooth, light cheesecake then this simple no bake Biscoff Cheesecake is for you! We use Biscoff in the base, filling and topping to really bring that warm, spiced cookie flavour into every bite! Even Mr NQN who doesn't usually love cheesecake declared this his favourite one too. I based this no bake cheesecake on my pomegranate and fig cheesecake recipe.

If you love Biscoff as much as I do, try my stuffed Biscoff cookies, this easy 3-ingredient Biscoff cake or this Biscoff Speculoos Layer Cake next! Something simpler is this Biscoff Rocky Road

Why This Recipe Works and Why You'll Love It

If you love Biscoff then look no further. There's a whole jar of Biscoff used in this plus a whole packet of Biscoff cookies. I hate it when something is supposed to be a flavour and it only tastes a little bit like it!
This no bake cheesecake sets perfectly and has a high profile (no flat cheesecakes here) and lots of delicious crumb base as well as a light and fluffy centre.
This recipe only has 7-8 ingredients: Biscoff cookies, butter, sugar, gelatine, cream, cream cheese and Biscoff spread and topping. But it's what we do with these ingredients that is important.
I'll share my tips on how to ensure that your cream cheese is super smooth so the resulting cheesecake is smooth and silky (I figured this out when I was creating my Cheesecake Factory strawberry cheesecake dupe).
It's so easy that you can make this in the Thermomix - I'll show you how!
I'll share tips on how to freeze your Biscoff cheesecake so that the topping doesn't get messy and stick to cling film or foil!

Video How To Make Biscoff Cheesecake

Video: Biscoff Cheesecake recipe

Ingredients For Biscoff Cheesecake

Biscoff cookies - A 250g/8.8oz packet or a 16x2 pack of Biscoff cookies is perfect for this Biscoff cheesecake recipe.

Biscoff spread - Smooth Biscoff spread is perfect for this. Note: the crunchy Biscoff spread won't work with this recipe.

Cookie penotti speculoos biscuit topping - I used this for the drip down the sides. This is optional and I don't always use it and sometimes just use the Biscoff spread (which I prefer as it sets smooth).

Butter - Salted butter works as the salt balances the sweetness

Sugar - I use raw sugar in the crust which is my little tip that I use in all my cheesecake bases to give them a bit more texture. We also use superfine or caster sugar for the cheesecake itself.

Gelatine powder - I prefer using gelatine powder over leaves as using leaves can get confusing as there are so many strengths.

Cream - Use thickened or heavy cream as this has the fat required to give this a creamy mouthfeel, similar to cream cheese. No light cream. Make sure it is very cold and keep the unwhipped and whipped cream in the fridge.

Cream cheese - I always use cream cheese blocks for cheesecake as the spreadable tubs are softer (they're designed to be). But if you only have the tubs you can still use them, just add 1/4 teaspoon gelatine powder to the mix.

Tips For Making Biscoff Cheesecake

1 - My top tip to ensure that your cheesecake has the smoothest texture is to make sure your cream cheese is soft. I unwrap the blocks and microwave them on 40% power in 30 second bursts until you can sink a knife easily into them. If the cream cheese is hard or cold it can be hard to beat the tiny lumps out of it.

2 - Do I need to use gelatine? Yes the gelatine really sets the texture of your cheesecake. I've seen people make no bake cheesecakes without gelatine but it's a risk and you don't always get it setting properly. Using gelatine gives you a consistent result every time.

3 - Make sure that the sugar dissolves in the cream cheese. Check by rubbing the mixture between your fingers-if you can no longer feel grains it is ready.

4 - Use a 20cm/8inch springform tin for this amount of filling. Larger will produce a flatter cheesecake and a smaller tin will overfill.

5 - Also make sure that the cookie crumbs are all finely ground.I always find that there are a couple of big crumbs so I crush them up by hand.

6 - To cut the cheesecake, use a cake divider or slicer to portion the cake up. Then dip a knife in hot water. Wipe the knife dry with paper towels and slice and wipe the excess cheese off. Repeat for each cut. This gives the cleanest cuts as the cheesecake can often stick to the knife.

7 - This cheesecake can also be frozen. I prefer to cut it into slices and then place it uncovered in the fridge to set completely. This allows the Biscoff layer to set so that it doesn't stick to cling film. Cover well with clingfilm or place in a container and freeze for up to 3 months. When defrosting, remove any cling film that is touching the top of the cake before it defrosts completely.

Biscoff Cheesecake Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 30 minutes plus overnight setting time

Cooking time: 5 minutes

Serves: 10

Ingredients Needed

For Base

200g/7oz Biscoff cookies
80-90g/2.8-3oz butter, melted
1 tablespoon raw sugar

For Filling

2-3 tablespoons room temperature water
2.5 teaspoons (9g) gelatine powder
350g/12.3oz thickened or heavy cream
500g/1.1lb cream cheese blocks
150g/5oz caster or super fine sugar
200g/7oz Biscoff spread, smooth

For Topping

200g/7oz Biscoff spread, smooth
200g/7oz Cookie penotti speculoos biscuit topping (optional)
2 Biscoff cookies, crumbled finely
1 Biscoff cookie for centre.

Step-By-Step Instructions

Step 1 BASE - Line a 20cm/8inch springform tin on the base and sides. Finely grind the Biscoff cookies (200g/7oz) in a food processor (make sure to grind very finely). Thermomix: 20 seconds, speed #10. Dump into a medium bowl and mix with the melted butter (80-90g;2.8-3oz) and raw sugar (1 tablespoon). Press into the base of the prepared tin. Cover and place in the freezer while you make the filling. Also blitz up the extra Biscoff cookies (2 cookies) for the topping and keep in an airtight container.

Step 2 GELATINE - Place the water (2-3 tablespoons) in a wide shallow microwave proof bowl. Sprinkle the gelatine powder (2.5 teaspoons, 9g) over the top evenly. Allow it to swell and set. Then microwave for 20 seconds on high where it will become liquid. Allow to cool on the benchtop while you do the rest (but don't let it cool enough to set again).

Step 3 CREAM - Fit a mixer with a whisk attachment. Whip cream (350g/12.3oz) until you get firm peaks - if you run a knife through the cream, the cut should hold. Keep in the fridge.

Step 4 CREAM CHEESE - Switch to a beater attachment and beat the cream cheese (500g/1.1lb) and sugar (150g/5oz) for 1-2 minutes until the gritty texture of the sugar has gone. Beat in the Biscoff spread (200g/7oz) and the liquid gelatine until incorporated. Then take the whipped cream and fold it in 4 lots. There should be no streaks left but be gentle as you want to keep the air in the texture. Scoop into the tin over the base, cover and refrigerate for 6 hours or overnight.

Step 5 TOPPING - Spread the cookie penotti speculoos biscuit topping (200g/7oz, optional) on top of the set cheesecake if using (this is more liquid and doesn't set hard and is to get drips down the side). Then place the Biscoff spread (200g/7oz) in a microwave proof dish in the microwave and heat at 70% in 20 second bursts until melted. Cool off so that it is room temperature. Pour over the set cheesecake tilting it to spread it to the edge. Place the crumbs (2 Biscoff cookies) around the edge and a whole Biscoff cookie (1 cookie) in the centre. Allow to set in the fridge for 30 minutes. Unclip the cake and remove from the base and place on serving plate and cut into slices. The caramel topping will drip down.

Biscoff Cheesecake Thermomix Method

Step 1 - Line a 20cm/8inch springform tin on the base and sides. Add butter (80-90g) to the TM bowl and set to 2 minutes, 100C, Speed stir until melted. Add the Biscoff cookies (200g/7oz) to the mixer bowl and set to 20 seconds, speed #10, scrape down and repeat. Add the raw sugar (1 tablespoon) and mix for 5 seconds, speed #2. Press into the base of the prepared tin. Cover and place in the freezer while you make the filling. Also blitz up the extra Biscoff cookies (2 cookies) for the topping and keep in an airtight container.

Step 2 - Place the water (2-3 tablespoons) in a wide shallow microwave proof bowl. Sprinkle the gelatine powder (2.5 teaspoons, 9g) over the top evenly. Allow it to swell and set. Then microwave for 20 seconds on high where it will become liquid. Allow to cool on the benchtop while you do the rest (but don't let it cool enough to set again).

Step 3 - Wash, dry and cool the mixer bowl before whipping the cream. Insert butterfly and add chilled cream (350g/12.3oz) to mixer bowl. Set to whip at speed 3 for roughly 30 to 45 seconds but check through the MC hole. Scoop into a bowl and refrigerate until needed.

Step 4 - Remove the butterfly from the bowl, add the soft cream cheese (500g/1.1lb) and sugar (150g/5oz) and set to 30 seconds at speed #3. Scrape down the sides of the bowl and set 20 seconds at speed #3. Add in the Biscoff spread (200g/7oz) and liquid gelatine and set to 30 seconds, speed #4. Take the whipped cream and fold it in 4 lots. There should be no streaks left but be gentle as you want to keep the air in the texture. Scoop into the tin over the base, cover and refrigerate for 6 hours or overnight.

Step 5 - Spread the cookie penotti speculoos biscuit topping (200g/7oz, optional) on top of the set cheesecake if using. Then place the Biscoff spread (200g/7oz) in a microwave proof dish in the microwave and heat at 70% in 20 second bursts until melted. Cool off so that it is room temperature. Pour over the set cheesecake tilting it to spread it to the edge. Place the crumbs (2 Biscoff cookies) around the edge and a whole Biscoff cookie (1 cookie) in the centre. Allow to set in the fridge for 30 minutes. Unclip the cake and remove from the base and place on serving plate and cut into slices. The caramel topping will drip down the sides.

Personal Note

Not only is this my favourite cheesecake but I also think it looks appetising. It almost looks unreal or like AI (but I promise Dear Reader, that I will never, ever use AI pics here).

A few weeks ago I was talking to some travel writers about photos as the host in our group was taking photos of everyone and some of them were hiding their faces as they don't like photos. Pretty much anyone that I photograph says the same thing, that they hate photos. And I get it because while you may think you look good in the mirror, when you see a photo of yourself, it looks different from what you see in the mirror.

But I saw someone say that next time you see a photo of yourself that you don't like, think about how many times you tried to take a photo of some beautiful scenery in front of you and thought this doesn't even come close to how beautiful it is in real life. That's what it's like with people too!

And also apparently the mirror is what you actually look like!

So tell me Dear Reader, do you hate having your photo taken? What is your favourite cheesecake?

The Best Biscoff Cheesecake Recipe (Easy, No Baking Required) was written by Lorraine Elliott and published on Wednesday, November 4, 2026 in Cake Recipes, Desserts, Easy Recipes, Thermomix and Delicious Recipes.