Effortless Nobake Biscoff Cheesecake Spoton Recipe

Ready for the easiest dessert ever?

Put the Kettle On and Let's Talk Biscoff

Okay, stop what you are doing right now. Grab yourself a proper brew because we need to talk about Biscoff Cheesecake .

Seriously, if you haven't jumped on the caramelised biscuit bandwagon yet, where have you been? I spent years trying to figure out How to Make Easy Biscoff treats that didn't involve turning on the oven.

I needed a reliable, doddle to make dessert . And guess what? I cracked it!

This isn't just a recipe; it's a game changer. This glorious Lotus Biscoff dessert brings that signature Speculoos flavor cheesecake goodness without any of the usual baking stress.

The Lowdown: Speed and Simplicity

Biscoff biscuits, originally Belgian speculoos, are famous for their spiced warmth. They taste like Christmas and summer holidays all rolled into one bite.

Honestly, this whole process is scandalously simple. It is the ultimate easy no bake cheesecake .

You only need about 20 minutes of actual hands-on prep time. If you can smash up some Biscoff Biscuits and use a whisk, you are halfway there.

The hardest part is waiting for it to chill it needs a solid overnight session in the fridge to set perfectly.

Forget cracking, sinking, or soggy bottoms; this recipe is absolutely spot on every time.

Why This Cheesecake Wins

Why bother with baking when you can achieve this level of luxury? This is one of the best Homemade Desserts you can whip up for a dinner party, and all you need is a mixer and a standard Springform Pan .

Did you know Biscoff sales soared nearly 25% just last year? Everyone is obsessed!

The secret is the rich, unctuous cream cheese and Biscoff filling we use. We load it up with creamy goodness and smooth Biscoff Spread for maximum flavour impact.

This dessert is a fantastic pick-me-up and perfect for celebrating a Sunday lunch or hosting mates. Plus, because we skip the oven, it stays beautifully cool and fresh.

Trust me, my niece nearly bit my arm off when she tried the thick Biscoff Spread drizzle on top. Right, are you ready to get cracking?

Right, let's get down to brass tacks. You want the real secrets to whipping up this phenomenal Biscoff Cheesecake ? Honestly, making high end Homemade Desserts usually involves a lot of faff, but this recipe is a genuine doddle to make dessert .

When I first discovered How to Make Easy Biscoff treats, I couldn't believe it was this straightforward. It looks like a million quid, but it’s surprisingly cheap to pull off.

The Good Stuff We Need: Essential Ingredients

We are creating a dreamy, smooth filling that requires maximum flavour and zero fuss. The secret to a perfect easy no bake cheesecake is using the right dairy.

Always go full fat; the fat content is what makes this beauty set up so firm and slice cleanly.

The Foundation: Biscoff Biscuits and Butter

This is where the magic starts. You need 250g (9 oz) of Lotus Biscoff dessert biscuits the original Biscoff Biscuits . They crush beautifully.

For binding, we need 75g (5 tbsp) of melted unsalted butter. Tip: Don't skimp on the butter, or the base will crumble when you try to slice it.

I learned that the hard way when my first attempt slid right off the plate!

The Creamy Core: Filling Essentials

The main event is the cream cheese and Biscoff filling . You need 600g (20 oz) of full fat cream cheese. This must be at room temperature.

If it's cold, you will end up with tiny, frustrating lumps, and no one wants that!

Also key: 360 ml (1 1/2 cups) of double cream (or heavy cream) and 120g (1 cup) of icing sugar.

Then, naturally, the star flavour: 125g (1/2 cup) of smooth Biscoff Spread mixed into the filling itself for that deep, rich Speculoos flavor cheesecake base.

Honestly, if you don't sneak a spoonful of the spread while you're prepping, you’re stronger than me.

Flavour Boosters and Quick Fixes

You already have the complex spice profile from the biscuits, but a tiny dash of pure vanilla extract (about 1 tsp) into the cream cheese mixture lifts the flavour beautifully.

It just brightens everything up.

If you don't have enough Biscoff for the base (gasp!), digestives or Graham crackers work as a speedy substitution, though they lack that specific caramel note.

Don't worry about complicated spices here; the Biscoff does the heavy lifting for you.

Tools of the Trade: Equipment

You won’t need to fire up the oven, but a few bits of kit make this a breeze.

The essential item is your 20 cm (8 inch) Springform Pan . This is non-negotiable for easy removal. Trying to get a no-bake cheesecake out of a standard cake tin is a recipe for tears.

Trust me.

Beyond that, grab an electric hand mixer. While you can technically whisk the double cream by hand, your arms will hate you.

A food processor makes crushing the biscuits a two-second job, but a ziplock bag and a rolling pin works just as well if you need a common household alternative.

Keep it simple!

Stop Faffing and Start Prepping: The Prep Steps

Honestly, this part is the secret to Homemade Desserts that actually work. We are making a total doddle to make dessert , so organisation is key.

If you want to know How to Make Easy Biscoff cheesecake without the stress, listen up.

First things first: the star of the show, the cream cheese and Biscoff filling , needs happy ingredients. Take your 600g of cream cheese out of the fridge right now.

Seriously! If it’s fridge cold, you will get lumpy filling, and no one wants that grief. That room temperature cream cheese is essential for a smooth mix.

Grab your 20 cm springform pan . Grease it lightly. Line the base with paper. This simple step stops the heartache when you try to release the perfect Biscoff Cheesecake later on.

My biggest time saving tip? While the 250g of Biscoff Biscuits are blitzing in the food processor, melt the 75g butter quickly.

Don't burn it! But having the base pressed and chilling for those 30 minutes while you prepare the filling saves loads of time later.

Whipping Up the Perfect Speculoos Filling

This is where the magic happens, and we capture that gorgeous Speculoos flavor cheesecake .

1. Beat the Cheese: Beat the room temperature cream cheese until it is completely smooth. Zero lumps allowed!
2. Sweeten Up: Add the 120g of sifted icing sugar. Beat until fluffy.
3. The Spread: Melt the 125g of Biscoff Spread and let it cool slightly. I’ve made the rookie mistake of adding hot spread it melts the cheese and ruins the set! Fold the cooled spread into the cheese mix.
4. The Cold Whip: In a separate, very cold bowl, whip the 360ml double cream. Whip until you get proper stiff peaks. This is the structural support!
5. Fold Gently: This is critical for an easy no bake cheesecake . Using a large spatula, gently fold the whipped cream into the cheese mixture in three goes. You must keep the air in for a reliable set.

Pro Tips to Nail Your Lotus Biscoff Dessert

I learned this the hard way: Do not overmix. Once that last dollop of cream is incorporated, put the whisk down.

Overmixing deflates the air, and suddenly your perfect Lotus Biscoff dessert is runny and sad. If you’ve done it right, it should be thick, almost like soft ice cream consistency.

The key to that show stopping presentation? The chilling. Give it a minimum of 6 hours . Honestly, leaving it overnight is the best way to guarantee a proper firm set.

Trust me, waiting is worth it.

And finally, for beautiful, neat slices which is tough on a dessert this rich dip your knife in hot water and wipe it completely dry before every single cut.

This prevents sticking, giving you clean edges worthy of a bakery window. You’ll be chuffed to bits with the result!

Your Ultimate Biscoff Recipe Notes

Right then, you’ve mastered the cream cheese and Biscoff filling and your easy no bake cheesecake is chilling. Honestly, this is the most requested treat I make.

Now let’s talk about maximizing this glorious Lotus Biscoff dessert and keeping it tasting brilliant!

Serving Up That Speculoos Flavor

This is a rich, creamy cake, so plating should be simple. I usually wait until I’ve got it out of the Springform Pan before drizzling the topping.

For a killer presentation, don't just drizzle the Biscoff Spread ; warm it up and let it run artfully over the edges.

We want dramatic dessert vibes! Serving it alongside a sharp contrast is key. Think a handful of fresh raspberries or a little pot of unsweetened Greek yogurt.

The acidity cuts through the richness beautifully, making it feel less heavy.

Keeping Your Homemade Desserts Fresh

Good news: this keeps really well! Because it’s a chilled Biscoff Cheesecake , it’s champion of Homemade Desserts . Once fully set, keep it covered loosely in the fridge.

It stays excellent for up to 5 days , which is handy if you’re prepping for a weekend bash.

My top tip? If you think you won’t finish it (HA!), you can slice it and freeze individual portions. Wrap them tightly in cling film, then foil.

To defrost, just let the slice sit in the fridge overnight. Trying to decide How to Make Easy Biscoff treats ahead of time? Freezing is your best friend.

Simple Swaps and Variations

I love this recipe because it’s a doddle to make dessert and so adaptable.

If you’re catering for gluten-free guests, switching out the Biscoff Biscuits for gluten-free digestives is a straightforward adaptation. You still get that satisfying crunch, just without the gluten.

Want a different vibe? Try adding some zest. When whipping the filling, grate in the zest of one whole orange.

The citrus oils pair amazingly well with the Speculoos flavor cheesecake spice, adding brightness that is just perfect for the spring months.

A Quick Word on Nutrition

Let's be honest, this is a decadent treat. It’s comforting, creamy, and totally worth every single calorie. Think of it as a celebratory food! The good news is that because you made it yourself, you control everything.

The joy this Biscoff Cheesecake brings far outweighs worrying about the rest. Plus, studies show that smiling burns calories and you will absolutely be smiling after the first bite!

Right, go forth and enjoy the creamy, caramelised joy. You’ve successfully made one of the best no-bake cakes out there. Bravo!