If you are looking for an easy, make ahead, no bake, AND great tasting dessert then this recipe for Biscoff Cheesecake ticks all the boxes. Served in cute little mini glasses it's pretty much no fail too!
Creamy Biscoff cheesecake filling without the need for baking or gelatin to set, with a simple lotus biscuit crumb base (the caramelized speculoos cookies they make the Biscoff spread out of). When too much Biscoff is never enough!
I really love to serve my desserts in glasses, they just look so gorgeous. Plus, when it's time to serve you just pull them out of the fridge and you're done.
In the case of this Lotus cookie butter cheesecake recipe I have used recycled jam jars, but you could use any suitable size glass you like. Making your no bake cheesecake in a glass means you don't need to use gelatin because we aren't going to slice it.
Biscoff spread has been available here in Australia for a few years now (it's in the supermarket aisle where you find peanut butter and honey) and I love cooking with it. You will find a few more Biscoff recipes here on the blog, plus more in the works.
Table of Contents
Why you will love this biscoff cheesecake recipe
- No bake and no gelatin.
- Make ahead.
- It's cheesecake made easy.
- Biscoff. Just. Biscoff. And cookies.
What you need to make these mini biscoff cheesecakes
- Biscoff spread - the brand name of a type of "cookie butter" - a thick, creamy spread with a similar consistency to peanut butter or Nutella that is made using crushed cookies. It even comes in smooth or crunchy variations (I used smooth for this recipe). Think spreadable cookies...mmmm
- Lotus Biscoff cookies/biscuits - thin, crunchy caramelized speculoos cookies with a cinnamon flavour
- thickened cream
- cream cheese - I used full fat
- light brown sugar
- salted butter
- icing sugar/confectioners sugar
- vanilla essence
- thick caramel - to decorate (optional)
*Please see the recipe card below for exact quantities and detailed instructions
Step by step photos
- Crush biscuits into fine crumbs.
- Combine melted butter, light brown sugar and vanilla then add to crumbs.
- Mix cream cheese until smooth.
- Add Biscoff to cream cheese and mix to combine.
- In a separate bowl, combine thickened cream and icing sugar and whip until soft peaks.
- Fold Biscoff/cream cheese mixture into whipped cream until combined.
Top tips
- If you can't find Lotus Biscoff cookies for the base, you can use another type of biscuit or cookie.
- Once you have combined all of the ingredients for your cheesecake filling, give it a taste for sweetness and add more icing/confectioners sugar if needed (a small amount at a time).
- Reserve a tablespoon or so of biscuit crumbs to keep for decoration if you like.
- These can be made ahead, then kept in the fridge in their glasses and decorated just before serving OR make the cheesecake mixture and biscuit crumb base and refrigerate separately and then assemble in the glasses to serve.
Variations and serving suggestions
- Decorate the top of the mini cheesecakes with some of the reserved biscoff crumbs, or extra whole biscoff cookies.
- Serve more Biscoff cookies on the side so people can use them as a spoon!
- Drizzle some thick caramel on top.
Biscoff is a thick spread made from crushed speculoos cookies (caramelized cinnamon flavoured cookies) by Lotus Bakeries. It's a type of "cookie butter", with a colour and texture (but not taste) similar to peanut butter.
Caramel and cinnamon spice.
Other recipes you may enjoy
Biscoff Brownies - with biscoff cookie butter, chocolate chips and topped with lotus biscoff biscuits, these brownies are a must for cookie butter lovers!
Biscoff Tiramisu - tiramisu with biscoff cookie butter is a great new flavour twist on the classic tiramisu using Lotus speculoos cookies. It's also egg free!
Caramilk Cheesecakes In A Glass - individual serves of Caramilk cheesecake served in elegant glasses, the perfect make ahead dessert for your next dinner party!
Delicious Biscoff Cheesecake Recipe
Ingredients
- 200 g Biscoff spread smooth
- 250 g cream cheese I used full fat
- 250 ml thickened cream
- 140 g Biscoff cookies (approx 18 cookies plus extra to decorate)
- 1 tablespoon icing/confectioners sugar
- 40 g salted butter melted
- ½ teaspoon light brown sugar
- ¾ teaspoon vanilla essence
- thick caramel to decorate
Instructions
*For US units of measure refer to ingredients list above and select US customary*
- Place cookie/biscuits (140g) into a food processer and process into fine crumbs.
- Combine melted butter (40g), light brown sugar (½ tsp) and vanilla (¾ tsp) then add to the biscuit crumbs in the processor and process until mixed, then set aside (reserve 1 tablespoon of crumbs for decoration if using).
- In a large bowl, mix cream cheese (250g) until smooth, then add Biscoff spread (200g/⅔ cup) and mix to combine.
- In a separate bowl, whip the cream (250ml) into soft peaks, then fold Biscoff/cream cheese mixture into the whipped cream until combined.
- Divide biscuit crumb mixture evenly between four glasses, then spoon or pipe cheesecake mixture on top of the biscuit base. Refrigerate until firm, about 1 - 1½ hours.
- Decorate with reserved biscuit crumbs, thick caramel and extra biscoff cookies to serve.
Notes
- If you can't find Lotus Biscoff cookies for the base, you can use another type of biscuit or cookie.
- Once you have combined all of the ingredients for your cheesecake filling, give it a taste for sweetness and add more icing/confectioners sugar if needed (a small amount at a time).
- Reserve a tablespoon or so of biscuit crumbs (before you add the butter) to keep for decoration if you like.
- These can be made ahead, then kept in the fridge in their glasses and decorated just before serving OR make the cheesecake mixture and biscuit crumb base and refrigerate separately and then assemble in the glasses to serve.
OMG I love biscoff so I had to make this straight away. Didn't disappoint. Great recipe, thanks!
It's my pleasure Andrea!