Biscoff Cheesecake (No-Bake) | Charlotte’s lively cuisine : FOOD

No-Bake-Biscoff-Cheesecake – A crispy Biscoff-biscuit base, topped with a creamy Biscoff-cheesecake filling and whipped cream whips and even more Biscoff-biscuits – It is a dream dessert for Biscoff lovers.

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The finished Biscoff cheesecake. The picture also contains the title

After the success of my last Oreo cheesecake, I decided to go back with another sponge cake dessert – Biscoff cheesecake.

It was inspired by my husband’s love for Biscoff (I had to seriously hide and distribute the cookies from him when I developed this recipe so that they didn’t all go away before I was done!) It felt nasty at the time, but I’m happy to say that this cheesecake did all the biscuit rationing was absolutely worth while developing. It has a crispy Biscoff biscuit base, a smooth Biscoff cheesecake filling, and if that’s not enough, top it off with whipped cream and more cookies. Even better, it’s really easy to do.

A piece of biscoff cheesecake on a white plate with a fork. The rest of the cheesecake is in the background.

Questions and answers about Biscoff Cheesecake

With all of my recipes, I like to try to anticipate any questions you may have. If you are preparing this Lotus Biscoff cheesecake for the first time, you should read it carefully as there are many additional tips here.

How long does this cheesecake last and how should it be stored?

Before serving, this cheesecake must be made by at least two people so that it solidifies. However, I like to do it about 24 hours in advance so that the biscuits in the filling become soft and the filling becomes smoother.

It can be made up to three days before consumption and kept in the refrigerator. If you do it in advance, I recommend waiting until just before serving to add the whipped cream and biscuit decorations.

Geeignet Suitable for freezing

If you want to prepare the cheesecake further in advance, it can be frozen (without decoration).

If you want more information on how to keep the cheesecake in the freezer, read the tips for my Oreo cheesecake as the advice for this cheese is the same.

A biscoff cheesecake on a wooden board. The cheesecake is topped with whipped cream and cookies. In the foreground is a knife.

Can I replace the Biscoff biscuits in this cheesecake with the Biscoff spread?


You can replace the biscuit biscuits in the filling (obviously you need biscuits for the biscuit base 🙂) with biscuit spread.

To do this, change the 150 g biscuits listed in the recipe for 300 g biscuit spread.

Why do you need more spread than cookies?

I originally planned not to make this cheesecake with ground biscuits, but with the spread, because the spread already had a soft, cheesy consistency, so I thought it would go well with each other.

However, when I tested the recipe, I found that it was difficult to make the cheesecake really biscoffy without adding much spread. I decided to try ground cookies instead and the problem was resolved immediately.

The reason for this is that the biscoff spread is made from ground biscuits with additional fats and sugars. This means that the taste is less intense than the original biscuits (I don’t notice when I eat it as a spread, but it gets clearer as soon as I try to bake with it). Using ground cookies instead of spread means the cheesecake is full of flavor.

In order to achieve the same taste with spreads instead of biscuits, you need twice the amount (with the same amount of all other ingredients).

A piece of biscuit cheesecake served with a biscuit biscuit.

What is this recipe free of? For whom is it suitable?

The ingredients from which I made this recipe are all free from the following allergens. Please check all labels carefully for allergens that you need to avoid as the brands may vary and product recipes may change over time.

  • Suitable for vegetarians
  • Egg free
  • No walnuts
  • Peanut free
  • Sesame free
  • Sulfite free
  • Lupine free
A biscoff cheesecake on a wooden board.
A no-bake oreo cheesecake with whipped cream and oreo.
A biscoff cheesecake in a wooden board.

Biscoff cheesecake (no-bake)

A crispy biscuit biscuit base, topped with a creamy biscoff cheesecake filling and ready with whipped cream and even more biscuit biscuits – a dream dessert for biscoff lovers.

To press pen rating

Active time: 20th protocol

Total time: 20th protocol

+ CHILLING: 2nd hours

Servings: 8th People


For the base

  • 100 G Lotus Biscoff biscuits – – c. 13 cookies
  • 40 G butter

For the cheesecake mix

  • 185 ml Double cream
  • 185 G cream cheese
  • 75 G powdered sugar
  • 150 G Lotus Biscoff biscuits – – c. 20 cookies


  • 75 ml Double cream
  • 5 Lotus Biscoff biscuits – – To decorate mine, I kept four whole and cursed one to sprinkle them on the cream


Make the cheesecake filling

Decorate the cheesecake

  • When you’re ready to serve your cheesecake, take it out of the fridge and remove the can. – If you find that the edges of the cheesecake are smeared by removing them from the can, wipe a spatula around the edge to smooth it out.

  • Beat the double cream (75 ml) until stiff tips form. Put it in a piping bag with a star nozzle (I’m using a JEM 1B nozzle). Put 8 stars of cream around the edge of the cheesecake.

  • Finally, add a biscuit biscuit to every other cream star and sprinkle a crushed biscuit biscuit over the cream strudel and then serve.


If you are creating this recipe for the first time, read all the information in the main post as it contains many additional tips and answers to some questions. If you have any further questions, please let me know in the comments and I will do my best to help you.
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Calories: 446kcal | Carbohydrates: 37.1G | Protein: 3.5G | Fat: 32.2G | Saturated fatty acids: 18.9G | Sodium: 210.7mg | Dietary fiber: 0.5G | Sugar: 24.6G

All nutritional information provided is the estimated nutritional information per serving. For more information on the calculation, see my guide to Charlotte’s Lively Kitchen’s nutritional information.

Author: Charlotte Oates

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