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No-bake biscoff cheesecake

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free

A perennial favourite for afternoon tea or special occasions, no-bake Biscoff cheesecake will win over the whole family.

  • Serves16
  • Prep time30 minutes, + Chilling time
Biscoff cheesecake


  • 250g plain Biscoff biscuits
  • 100g butter, melted
  • 1/4 cup (60ml) boiling water
  • 3 tsp gelatine powder
  • 500g cream cheese, softened
  • 1/2 cup (110g) brown sugar
  • 1 tbs lemon juice
  • 400g jar Biscoff spread
  • 1/2 cup (125ml) Coles Thickened Cream
  • 4 plain Biscoff biscuits, extra, coarsely crushed
  • Icing sugar, to dust
  • Fresh berries or sliced banana, to serve

Nutritional information

Per serve: Energy: 1828kJ/437 Cals (21%), Protein: 5g (10%), Fat: 31g (44%), Sat Fat: 16g (67%), Sodium: 234mg (12%), Carb: 35g (11%), Sugar: 23g (26%), Dietary Fibre: 0.3g (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 20cm (base measurement) round springform pan and line the base with baking paper.

  2. Step 2

    Process biscuits in a food processor until finely crushed. Add butter and process until well combined. Transfer biscuit mixture to the prepared pan. Use the back of a spoon to spread and press the mixture evenly over the base of the pan. Place in the fridge for 30 mins to chill.

  3. Step 3

    Place boiling water in a heatproof jug. Sprinkle with gelatine. Stir until the gelatine dissolves. Set aside for 5 mins to cool.

  4. Step 4

    Use an electric mixer to beat the cream cheese, sugar, lemon juice and 1/4 cup of the Biscoff spread in a bowl for 5 mins or until light and fluffy. Add the cream and beat until mixture thickens slightly. With the motor running, gradually add the gelatine mixture, beating until just smooth.

  5. Step 5

    Spread 1/2 cup of the remaining Biscoff spread over biscuit crumb base. Top with cream cheese mixture.

  6. Step 6

    Place in the fridge to chill for 4 hours or until set.

  7. Step 7

    Remove the sides from the cake pan. Use a spatula to carefully separate the cheesecake from the pan base and slide onto a serving plate.

  8. Step 8

    Spread remaining Biscoff over top of cheesecake and sprinkle with the 4 crushed biscuits. Serve with whipped cream and berries.

No bake Biscoff cheesecake recipe

A perennial favourite for afternoon tea or special occasions, no-bake Lotus Biscoff cheesecake will win over the whole family and friends – even the hard-to-please. Biscoff biscuits are crunchy European-style baked cookies that have a delicious caramel flavour, making them a perfect complement for the milder, subtle taste of cheesecake. The most common brand is Lotus Biscoff, which can be found in the biscuit aisle of your local Coles.

How to make no bake Biscoff cheesecake

One thing you might find appealing about this recipe is the fact it doesn’t require any baking or cooking. Once you have finished preparing your Biscoff cheesecake, simply place it in the fridge to chill for 4 hours or until set, then voila! It’s ready to serve and impress your guests. 

How to serve Biscoff cheesecake

You can serve up slices of this sweet dessert as is. Or, if you’d like to add something extra, seasonal fruit always works well with a no-bake biscoff cheesecake. Berries are popular also, and passionfruit and mango can create a real tropical twist.

Love this recipe?

Love cheesecake? Try more of our delicious and popular baked and no-bake cheesecake recipes. Favourites include the perfect baked New York cheesecake, basque cheesecake and a refreshing mango and passionfruit cheesecake.