This post may contain affiliate links. Please see our disclosure policy.
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 hob!) We’ve made them mini, in little glasses or ramekins but you can also use a large tin to make one large no-bake Biscoff cheesecake, with a crushed biscuit base, creamy whipped Biscoff centre and melted Biscoff on top. This recipe also only requires five ingredients if you can believe it.
You only need 5 ingredients for this no bake Biscoff cheesecake pudding
Biscoff biscuits (sometimes known as Lotus biscuits, you can buy them in most supermarkets)
Butter (use unsalted so we can control the salt in the recipe ourselves)
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 but if you only have crunchy to hand, this would also work but you won’t get a smooth finish on the top)
Step-by-step guide
Make sure you really pack the biscuit crumbs into the base of the ramekin, or tin. This is especially important if making it in a larger tin as you want to be able to cut proper slices of the cheesecake. The texture once you add the melted butter should resemble wet sand.
Secondly, making sure you properly whip the cheesecake mixture for the filling is really important. 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.
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 tin (this type of tin 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, double cream and Biscoff enough. It should be very thick which is why I suggest using an electric whisk 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 want to try
No Bake Biscoff Cheesecake (5 ingredients)
Equipment
- 8 ramekins or straight sided glasses
Ingredients
For the base:
- 220 g Biscoff biscuits, crushed
- 100 g Unsalted butter, melted
For the cheesecake mixture:
- 300 ml Double cream
- 400 g Cream cheese, must be full fat
- 250 g Biscoff spread
For the topping:
- 150 g Biscoff spread, melted
- 50 g Biscoff biscuits, crushed
Instructions
- Combine the crushed biscoff biscuits with the melted butter and press into the bottom of the ramekins, 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.
- Take a large mixing bowl and add the double cream, cream cheese and Biscoff spread. Whisk until it’s very thick – I use an electric whisk 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 an hour or so so the mixture can 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 – these make a great make-ahead dessert)
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!!