No-Bake Biscoff Cheesecake

00h 10

This delicious No-Bake Biscoff Cheesecake has a crunchy biscuit base, creamy cheese filling, and finished off with delicious whipped cream.

Ingredients and Method


  • For the base
  • 300g plain biscoff biscuits
  • 125g unsalted butter, melted
  • For the filling
  • 500g cream cheese
  • 100g icing sugar
  • 250g biscoff spread
  • 1 tsp vanilla extract
  • 300ml double cream
  • For the toppings
  • 150ml double cream
  • 2 tbsp icing sugar
  • 75g biscoff spread, melted
  • Handful of biscoff biscuits


  1. Place the biscuits in a zip lock bag and crush them with a rolling pin until they resemble fine crumbs. Mix the crumbs with melted butter and press the biscuit mixture into the base and sides of the quiche dish and refrigerate for 1 hour.
  2. Whisk together the cream cheese, vanilla icing sugar and biscoff spread in a 29cm mixing bowl. Next whip the double cream into stiff peaks in another mixing bowl. Fold the cream into the cheese filling until fully combined.
  3. Spread the mixture evenly over the biscuit base and chill in the fridge for at least 8 hours, preferably overnight.
  4. Once fully set, remove from the quiche dish. Mix some of the remaining double cream and icing sugar together and pipe it on top with some biscoff biscuits. Finally drizzle over some melted biscoff spread and serve.

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