{"id":1009,"date":"2015-05-01T10:00:00","date_gmt":"2015-05-01T09:00:00","guid":{"rendered":"http:\/\/janespatisserie.com\/?p=1009"},"modified":"2025-05-07T13:16:20","modified_gmt":"2025-05-07T12:16:20","slug":"no-bake-speculoos-cookie-butter-cheesecake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/","title":{"rendered":"No-Bake Biscoff Cheesecake!"},"content":{"rendered":"

A delicious no-bake Biscoff cheesecake, with a Biscoff biscuit base, creamy Biscoff cheesecake filling, sprinkled with more biscuits and whipped cream and a Biscoff drizzle.<\/h2>\n

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Biscoff cheesecake<\/h3>\n

Okay, so I am a little obsessed with cheesecake as you might have noticed… but there’s nothing wrong with that? Right? Anyway… this is utterly delicious and different to my other cheesecakes – the Biscoff spread creates a delicious spiced cookie flavour compared to the sweetness of the others on my blog.<\/p>\n

This cheesecake suits all of the needs of loving Speculoos\/Biscoff, no-bake recipes, and cheesecake in general. It’s utterly scrumptious! I always get a little confused as to whether there is any difference between Speculoos, Lotus, or Biscoff, but the fact that even my local supermarkets in the UK sell something similar at least makes me very happy.<\/p>\n

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Biscoff<\/h3>\n

I always thought that I could only get it from the rare american candy shop I came across in the UK or when a friend of mine would bring me back some from the US, but now I can get it all the time! You can find the Biscoff spread in the supermarkets near the Nutella and such!<\/p>\n

Honestly, though, Biscoff is genuinely one of my favourite things. My Biscoff cake<\/a>, Biscoff cookie butter cupcakes<\/a> and Speculoos\/Biscoff cookie butter fudge<\/a> are just some of the other recipes on my blog using it already. Honestly, its an ever so slight addiction. I even saw some articles about Biscoff spread saying the UK had ‘compared it to crack’ on how good it was when it was introduced a few years ago…<\/p>\n

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Simple recipe<\/h3>\n

I’ve made no-churn crunchy cookie butter ice-cream<\/a> for a while now as my dad loves the flavour of it, but the idea of making a cheesecake just HAD to happen. This recipe is so simple to make, and very very similar (if not the basically the same) method as my no-bake caramel Rolo cheesecake<\/a>.<\/p>\n

Simply mix the biscuit and melted butter to make the base, and whip up all of the cheesecake ingredients and spread it over the base – leave to set and HUZZAH! It’s done! And then I obviously decorate it in some form or another, but this is all optional. The only bits that you really do need is the base and filling ingredients!<\/p>\n

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Recipe updates<\/h3>\n

I’ve updated this recipe quiiiiteeee a few times, but that’s just because I have never been a fan of the pictures I have used. Often I will end up remaking something due to the photos and nothing else, but when I originally updated this I did change the recipe ever so slightly. The original ingredients are listed in the notes section of the recipe<\/p>\n

I just utterly adore and LOVE Biscoff, and I know a lot of you guys do as well. It’s sweet and spicy at the same time, which makes it a perfect addition to a cheesecake. The spread on top gives a nice rich addition, along with the Lotus biscuits on the bottom. If you don’t want it to be quiiiiteee as Biscoff like, then use 300g of digestives on the bottom with 150g unsalted butter.<\/p>\n

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Cheesecake filling<\/h3>\n

When you whisk the mix up, it really doesn’t take too long at all – it takes me about 45 seconds to make the mixture. I whisk the cream cheese, biscoff, icing sugar and vanilla for about 10 seconds. Then, I add the cream in. This then takes another 30 seconds or so, and it’s lovely and thick. This is, of course, dependant on a few things – the temperature of the ingredients, brand of ingredients etc.<\/p>\n