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1. Shard Calculation

Query:

Response:

Calculated Shard: 129 (from laksa032)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa129.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/","crawl_time":1776046277,"first_indexed_time":1524732496,"http_code":200,"src_unparsed":"com,janespatisserie!www,\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/ s443","src_root_hash":"7585955321467569329","history_drop_reason":null,"meta_title":"Easy No-Bake Biscoff Cheesecake Recipe | Jane's Patisserie","meta_descriptions":["A no-bake biscoff cheesecake recipe with a lotus biscuit base, creamy biscoff cookie butter topping and drizzle. 10 minute prep, and make ahead friendly"],"attrs_boilerpipe_text":"*This post may contain affiliate links. Please see my\ndisclosure\nfor more details!*\nA\nno-bake biscoff cheesecake\nrecipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle…. With only a\n10 minute prep time\n, and\nmake ahead friendly\n, you can blitz, press, whisk, chill and slice.\nWhat is Biscoff?\nBiscoff (also called speculoos\/speculaas) is a spiced caramelised biscuit, and biscoff is the spreadable cookie butter version made from those biscuits. Commonly found in supermarkets (I am based in the UK, but it is available in many other counties) near other spreads and jams, it’s a delicious and very versatile in baking.\nIf you can’t find Biscoff where you are, look for a speculoos cookie butter, or spiced biscuit spread, as it does come under various other names as well, depending on the brands.\nMaking a no-bake cheesecake\nThe full recipe and method can be found in the recipe card below\nThe lotus biscuit base\nThe simplicity of mixing the blitzed biscuits and melted butter to make the base, is incredibly simple, but you do still need to make sure that biscuits are blitzed very finely with no lumps, and to make sure to press it down very firmly into the tin so it doesn’t crumble.\nI press mine into the base of an\n8″ springform cake tin\nso that the cheesecake is easier to remove from the tin after setting. I do not line the base, but you can add a piece of parchment paper if you are worried.\nThe no-bake cheesecake filling\nWhen you whisk the mix up, it really doesn’t take too long at all – it takes me about 45 seconds to make the mixture. This is, of course, dependant on a few things – the temperature of the ingredients, brand of ingredients etc.\nCream cheese – pretty much ANY full-fat soft cheese works. I would drain any liquid you see on top. Mascarpone is naturally sweeter if you want to use that, and others such as Philadelphia are thick and classic cheesecake\nCream – use double cream (I’m in the UK – elsewhere it can be called ‘heavy cream’). Our double cream is typically 47% fat content so is very high. If yours is less, you may want to whip the cream separately and then fold through to help it set better\nSugar – I like to use icing sugar \nBiscoff – smooth, or crunchy – it’s up to you. \nI switch between using my stand mixer and my electric hand whisk – but both work very well. You can use either, or neither. When you make a cheesecake without an electric mixer you just have to work a lot harder.\nOptional toppings for a cheesecake\nYou don’t have to decorate a cheesecake like this at all, but you can try a variety of toppings. I generally like to stick to a drizzle of biscoff (as it’s the flavour theme), and some sweetened whipped cream drizzled on top.\nIf you are to whip your own cream, I would suggest a whipping cream\/double cream, so that it sets firmly, using a squirty cream can won’t work as the cream deflates quite quickly. I use a\n2d closed star piping tip\nfor my whipped cream.\nTin sizes, scaling and options\nThe best tin to use for any cheesecake is an\n8″ springform cake tin\n, which is at least a couple inches deep (so the deeper ones that you can buy).\nThis is the tin\nI use for all of my cheesecakes for consistency in developing recipes.\nIf you wanted to make a smaller cheesecake, you can halve the recipe and use a 6″ tin – this could serve 6-8 people. If you wanted to increase the cheesecake serving, and use a 9″ tin, you can increase the recipe by about third.\nI have a recipe in my third book,\nJane’s Patisserie Everyday\nfor mini biscoff cheesecakes, which serves 12 individual cheesecakes.\nFAQs\nWhy hasn’t my cheesecake set?\nThe use of low fat ingredients, or under-whipping\nIs there an alternative to Biscoff?\nYou can use any other brand of spiced biscuit spread that you want – or even switch to a different spread such as Nutella.\nCan this cheesecake be frozen?\nYes! See more storage tips below the recipe card.\nWe don’t have double cream, what can I use?\nDouble cream is readily available in the UK. If you do not have it, you need to use the fattiest liquid cream you have, commonly called Heavy Cream in other countries.\nMy cheesecake has gone lumpy?\nThis means the mixture has split. You can try blending it until smooth, and then adding a setting agent such as gelatine to help it set. This usually occurs from over mixing.\nBiscuit Base\n300\ng\nLotus\/Biscoff biscuits\n125\ng\nunsalted butter\n(melted)\nCheesecake Filling\n500\ng\ncream cheese\n(full fat)\n100\ng\nicing sugar\n250\ng\nBiscoff spread\n(smooth\/crunchy)\n1\ntsp\nvanilla extract\n300\nml\ndouble cream\nOptional Decorations\n150\nml\ndouble cream\n2\ntbsp\nicing sugar\n75\ng\nBiscoff spread\n(melted)\nBiscoff biscuits\nBlitz the biscuits for the base in a food processor until they're a fine crumb.\nMix with the melted butter and press down firmly into an 8\"\/20cm deep springform tin.\nIn a new bowl, mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth.\nMix in the double cream and whisk until its thick and holds itself completely!\n(Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through!\nSpread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.\nRemove from the tin and decorate how you like.\nI whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff!\nFor this recipe you can use either mascarpone or soft cheese, both work perfectly. However, either MUST be full fat\nYou might find it easier to melt the spread for 10 seconds before you try and decorate with it\nThis cheesecake will last for 3 days in the fridge, once set. \nThis cheesecake can be frozen for 3+ months \nRecipe updated May 2017\nI’ve updated this recipe quite few times, due to ingredient changes and to improve the overall recipe. The original recipe was:\n150g of digestives\n150g of Lotus biscuit\n150g unsalted butter\nAnd 2x 280g of the Philadelphia cream cheese\nThe method for the recipe remained the same otherwise.\nStorage and freezing\nThis cheesecake is a fresh product, so must be stored in the fridge. If the fresh ingredients used had a good date, the cheesecake will last for 3+ days.\nYou can freeze this cheesecake for 3+ months – I would suggest freezing in the tin first, then removing, and storing.\nSaveSave\nRelated recipes\nBiscoff is genuinely one of my favourite things. My\nBiscoff cake\n, \nBiscoff cookie butter cupcakes\n and\nBiscoff cookie butter fudge\n are just some of the other recipes on my blog using it already and it is delicious – make sure to check out the recipes.","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=706315603665775&ev=PageView&noscript=1)\n\n[Skip to content](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#fl-main-content)\n\n[![Jane's Patisserie](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2021\/07\/jp-logo.svg)](https:\/\/www.janespatisserie.com\/)\n\n- [About](https:\/\/www.janespatisserie.com\/about\/)\n- [Books](https:\/\/www.janespatisserie.com\/book\/)\n- [Recipes](https:\/\/www.janespatisserie.com\/recipes\/)\n  - [Air Fryer Recipes](https:\/\/www.janespatisserie.com\/category\/air-fryer\/)\n  - [Cake Recipes](https:\/\/www.janespatisserie.com\/category\/cake-2\/)\n  - [Cheesecake Recipes](https:\/\/www.janespatisserie.com\/category\/cheesecake-2\/)\n  - [Cookies Recipes](https:\/\/www.janespatisserie.com\/category\/cookies\/)\n  - [Cupcake Recipes](https:\/\/www.janespatisserie.com\/category\/cupcakes-2\/)\n  - [Dessert Recipes](https:\/\/www.janespatisserie.com\/category\/dessert\/)\n  - [Savoury Recipes](https:\/\/www.janespatisserie.com\/category\/savoury\/)\n  - [Small Batch Bakes](https:\/\/www.janespatisserie.com\/category\/small-batch-bakes\/)\n  - [Sweet Recipes](https:\/\/www.janespatisserie.com\/category\/sweets\/)\n  - [Traybake Recipes](https:\/\/www.janespatisserie.com\/category\/tray-bakes-2\/)\n  - [Valentines Baking Recipes](https:\/\/www.janespatisserie.com\/category\/valentines-2\/)\n  - [Easter Baking Recipes](https:\/\/www.janespatisserie.com\/category\/easter\/)\n  - [Halloween Baking Recipes](https:\/\/www.janespatisserie.com\/category\/halloween\/)\n  - [Christmas Baking Recipes](https:\/\/www.janespatisserie.com\/category\/christmas\/)\n- [Blog](https:\/\/www.janespatisserie.com\/category\/blog\/)\n- [Privacy Policy](https:\/\/www.janespatisserie.com\/privacy-policy\/)\n- [Bits ‘n’ Bobs](https:\/\/www.janespatisserie.com\/other\/)\n  - [Amazon Shop](https:\/\/www.amazon.co.uk\/shop\/janespatisserie)\n  - [Helpful Tips](https:\/\/www.janespatisserie.com\/helpful-tips\/)\n  - [Free Recipes](https:\/\/www.janespatisserie.com\/free-recipes\/)\n  - [PR & Press](https:\/\/www.janespatisserie.com\/other\/prs-press\/)\n  - [Contact](https:\/\/www.janespatisserie.com\/contact\/)\n\nMenu\n\n# No-Bake Biscoff Cheesecake\\!\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/11\/M5A8202-150x150.jpg)\n\nBy [Jane Dunn](https:\/\/www.janespatisserie.com\/about\/)\n\nMay 1, 2015\n\n[Jump to Recipe](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#wprm-recipe-container-10075)\n\n*\\*This post may contain affiliate links. Please see my [disclosure](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/%E2%80%9Dhttps:\/\/www.janespatisserie.com\/privacy-policy\/%E2%80%9C)  for more details!\\**\n\nA **no-bake biscoff cheesecake** recipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle…. With only a **10 minute prep time**, and **make ahead friendly**, you can blitz, press, whisk, chill and slice.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20533%20800'%3E%3C\/svg%3E)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0827_1-533x800.jpg)\n## What is Biscoff?\nBiscoff (also called speculoos\/speculaas) is a spiced caramelised biscuit, and biscoff is the spreadable cookie butter version made from those biscuits. Commonly found in supermarkets (I am based in the UK, but it is available in many other counties) near other spreads and jams, it’s a delicious and very versatile in baking.\n\nIf you can’t find Biscoff where you are, look for a speculoos cookie butter, or spiced biscuit spread, as it does come under various other names as well, depending on the brands.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20533%20800'%3E%3C\/svg%3E)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0869_1-533x800.jpg)\n## Making a no-bake cheesecake\n*The full recipe and method can be found in the recipe card below*\n\n### The lotus biscuit base\nThe simplicity of mixing the blitzed biscuits and melted butter to make the base, is incredibly simple, but you do still need to make sure that biscuits are blitzed very finely with no lumps, and to make sure to press it down very firmly into the tin so it doesn’t crumble.\n\nI press mine into the base of an [8″ springform cake tin](https:\/\/amzn.to\/3n5rALR) so that the cheesecake is easier to remove from the tin after setting. I do not line the base, but you can add a piece of parchment paper if you are worried.\n\n### The no-bake cheesecake filling\nWhen you whisk the mix up, it really doesn’t take too long at all – it takes me about 45 seconds to make the mixture. This is, of course, dependant on a few things – the temperature of the ingredients, brand of ingredients etc.\n\n- Cream cheese – pretty much ANY full-fat soft cheese works. I would drain any liquid you see on top. Mascarpone is naturally sweeter if you want to use that, and others such as Philadelphia are thick and classic cheesecake\n- Cream – use double cream (I’m in the UK – elsewhere it can be called ‘heavy cream’). Our double cream is typically 47% fat content so is very high. If yours is less, you may want to whip the cream separately and then fold through to help it set better\n- Sugar – I like to use icing sugar\n- Biscoff – smooth, or crunchy – it’s up to you.\n\nI switch between using my stand mixer and my electric hand whisk – but both work very well. You can use either, or neither. When you make a cheesecake without an electric mixer you just have to work a lot harder.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20533%20800'%3E%3C\/svg%3E)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0877_1-533x800.jpg)\n### Optional toppings for a cheesecake\nYou don’t have to decorate a cheesecake like this at all, but you can try a variety of toppings. I generally like to stick to a drizzle of biscoff (as it’s the flavour theme), and some sweetened whipped cream drizzled on top.\n\nIf you are to whip your own cream, I would suggest a whipping cream\/double cream, so that it sets firmly, using a squirty cream can won’t work as the cream deflates quite quickly. I use a [2d closed star piping tip](https:\/\/amzn.to\/3EW55qC) for my whipped cream.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20533%20800'%3E%3C\/svg%3E)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0857_1-533x800.jpg)\n## Tin sizes, scaling and options\nThe best tin to use for any cheesecake is an [8″ springform cake tin](https:\/\/amzn.to\/3n5rALR), which is at least a couple inches deep (so the deeper ones that you can buy). [This is the tin](https:\/\/amzn.to\/3n5rALR) I use for all of my cheesecakes for consistency in developing recipes.\n\nIf you wanted to make a smaller cheesecake, you can halve the recipe and use a 6″ tin – this could serve 6-8 people. If you wanted to increase the cheesecake serving, and use a 9″ tin, you can increase the recipe by about third.\n\nI have a recipe in my third book, [Jane’s Patisserie Everyday](https:\/\/amzn.to\/4g4nzlG) for mini biscoff cheesecakes, which serves 12 individual cheesecakes.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20533%20800'%3E%3C\/svg%3E)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0847_1-533x800.jpg)\n## FAQs\n**Why hasn’t my cheesecake set?**\n\nThe use of low fat ingredients, or under-whipping\n\n**Is there an alternative to Biscoff?**\n\nYou can use any other brand of spiced biscuit spread that you want – or even switch to a different spread such as Nutella.\n\n**Can this cheesecake be frozen?**\n\nYes! See more storage tips below the recipe card.\n\n**We don’t have double cream, what can I use?**\n\nDouble cream is readily available in the UK. If you do not have it, you need to use the fattiest liquid cream you have, commonly called Heavy Cream in other countries.\n\n**My cheesecake has gone lumpy?**\n\nThis means the mixture has split. You can try blending it until smooth, and then adding a setting agent such as gelatine to help it set. This usually occurs from over mixing.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0815_1-300x300.jpg)\n\n## No-Bake Biscoff Cheesecake recipe\nA no-bake biscoff cheesecake recipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle….\n\n[Print](https:\/\/www.janespatisserie.com\/wprm_print\/no-bake-biscoff-cheesecake-recipe) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.janespatisserie.com%2F2015%2F05%2F01%2Fno-bake-speculoos-cookie-butter-cheesecake%2F&media=https%3A%2F%2Fwww.janespatisserie.com%2Fwp-content%2Fuploads%2F2015%2F05%2FIMG_0815_1-scaled.jpg&description=No-Bake+Biscoff+Cheesecake+recipe&is_video=false) [Rate](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#commentform)\n\nCategory: Dessert\n\nType: Cheesecake\n\nKeyword: Biscoff\n\nPrep Time: 10 minutes minutes\n\nSetting & Decorating Time: 5 hours hours\n\nTotal Time: 5 hours hours 10 minutes minutes\n\nServings: 12 Slices\n\nAuthor: Jane’s Patisserie\n\n### Ingredients\n#### Biscuit Base\n- 300 g Lotus\/Biscoff biscuits\n- 125 g unsalted butter (melted)\n\n#### Cheesecake Filling\n- 500 g cream cheese (full fat)\n- 100 g icing sugar\n- 250 g Biscoff spread (smooth\/crunchy)\n- 1 tsp vanilla extract\n- 300 ml double cream\n\n#### Optional Decorations\n- 150 ml double cream\n- 2 tbsp icing sugar\n- 75 g Biscoff spread (melted)\n- Biscoff biscuits\n\n[Grams](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/) – [Ounces](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/)\n\n### Instructions\n- Blitz the biscuits for the base in a food processor until they're a fine crumb.\n- Mix with the melted butter and press down firmly into an 8\"\/20cm deep springform tin.\n- In a new bowl, mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth.\n- Mix in the double cream and whisk until its thick and holds itself completely\\!\n- (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through\\!\n- Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.\n- Remove from the tin and decorate how you like.\n- I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff\\!\n### Video\n### Notes\n- For this recipe you can use either mascarpone or soft cheese, both work perfectly. However, either MUST be full fat\n- You might find it easier to melt the spread for 10 seconds before you try and decorate with it\n- This cheesecake will last for 3 days in the fridge, once set.\n- This cheesecake can be frozen for 3+ months\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20533%20800'%3E%3C\/svg%3E)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0834_1-533x800.jpg)\n## Recipe updated May 2017\nI’ve updated this recipe quite few times, due to ingredient changes and to improve the overall recipe. The original recipe was:\n\n- 150g of digestives\n- 150g of Lotus biscuit\n- 150g unsalted butter\n- And 2x 280g of the Philadelphia cream cheese\n\nThe method for the recipe remained the same otherwise.\n\n## Storage and freezing\nThis cheesecake is a fresh product, so must be stored in the fridge. If the fresh ingredients used had a good date, the cheesecake will last for 3+ days.\n\nYou can freeze this cheesecake for 3+ months – I would suggest freezing in the tin first, then removing, and storing. SaveSave\n\n## Related recipes\nBiscoff is genuinely one of my favourite things. My [Biscoff cake](https:\/\/www.janespatisserie.com\/2016\/05\/05\/biscoff-cake\/), [Biscoff cookie butter cupcakes](http:\/\/janespatisserie.com\/2015\/05\/19\/speculoos-cookie-butter-cupcakes\/ \"Speculoos Cookie Butter Cupcakes!\") and [Biscoff cookie butter fudge](http:\/\/janespatisserie.com\/2015\/11\/11\/speculoos-biscoff-cookie-butter-fudge\/) are just some of the other recipes on my blog using it already and it is delicious – make sure to check out the recipes. SaveSave\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/11\/M5A8202-800x800.jpg)\n\nWelcome to my Kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Enjoy! x\n\n#### Search Recipes\n#### Subscribe to Blog via Email\\!\nEnter your email address to subscribe to this blog and receive notifications of new posts by email.\n\n#### My New Recipe Book\\!\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20240%20300'%3E%3C\/svg%3E)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2025\/06\/JP_Classic_IGportrait_Announcement_1-1-240x300.jpg)](https:\/\/amzn.to\/4kM9n39)\n\n### 507 Comments\n1. Jaimie on March 31, 2026 at 9:02 pm\n   \n   What tin do you use for cheesecake?\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#comment-167525)\n2. Jan on December 1, 2025 at 9:39 am\n   \n   I made this over the weekend it went down well! The flavour was great but the cream texture didn’t look as well set as the one in your video. Any tips why this might be so I can improve it for next time?\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#comment-165361)\n3. Aisha on November 14, 2025 at 7:28 pm\n   \n   Hi\n   \n   How many 250ml dessert cups could the quantities of this recipe make?\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#comment-165082)\n4. Carly JB on August 23, 2025 at 10:30 am\n   \n   Hi Jane, I have made this recipe a few times and has always gone down an absolute treat. I’m wondering if the recipe would make 12 individual mini cheesecakes using muffin cases?\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#comment-161428)\n   - Pamela on December 24, 2025 at 7:21 pm\n     \n     Hi,my cheese mixture has been whipping for 25 mins on slowest speed on kitchen aid and is runny…at no point has it been thick! Any help?\n   - [Jane's Patisserie](https:\/\/www.janespatisserie.com\/) on January 2, 2026 at 11:03 am\n     \n     What cream cheese and cream did you use? Also, was it always on the slow speed? I whip in the high speed to incorporate air, slow won’t do it\\!\n   - Laura on February 26, 2026 at 6:48 pm\n     \n     Did this work? Im looking to do this to take into work.\n5. Chantelle on April 11, 2025 at 6:10 pm\n   \n   I’d like to make a cheesecake with the M\\&S hazelnut crème spread. Do you think it would be okay to follow this recipe but obviously replaced the Biscoff with the hazelnut spread instead? Thank you x\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#comment-155718)\n   - Carolyn Bowles on July 25, 2025 at 12:39 pm\n     \n     How do I get the biscuit base out of the tin it won’t come off the base. Thanks\n6. Chi on February 14, 2025 at 11:55 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    We’ve used this recipe three times and it has gone down a treat every time . I’ve had friends and family ask me to bake them one for special occasions now. The best recipe we have found.\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#comment-152859)\n7. Ambica on February 12, 2025 at 1:44 am\n   \n   Can I use whipping cream instead of double cream?\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#comment-152714)\n   - [Jane's Patisserie](https:\/\/www.janespatisserie.com\/) on February 12, 2025 at 9:03 am\n     \n     It may be too low in fat so it’s worth using a setting agent like gelatine if you do x\n8. Natalie on December 17, 2024 at 5:41 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Absolutely love this recipe always goes down a treat with the family and friends! I have a question about the base some have said that the base has been very hard to cut through am I just over pressing the base or is it maybe too much butter? Or is this just the way it should be?\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#comment-149556)\n   - [Jane's Patisserie](https:\/\/www.janespatisserie.com\/) on December 20, 2024 at 6:02 pm\n     \n     It could be a combo of both, it’s worth reducing the butter slightly if you want but still pressing down so it’s not loose x\n\n[« Older Comments](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/comment-page-20\/#comments)\n### Leave a Comment [Cancel Reply](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/#respond)\n\n![Jane's Patisserie](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20144%2043'%3E%3C\/svg%3E)\n\n![Jane's Patisserie](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2021\/07\/jp-logo-white.svg)\n\n- [![Instagram](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2020%2020'%3E%3C\/svg%3E)![Instagram](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/instagram-icon-white.svg)](https:\/\/www.instagram.com\/janespatisserie)\n- [![YouTube](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2020%2020'%3E%3C\/svg%3E)![YouTube](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/youtube-icon-white.svg)](https:\/\/www.youtube.com\/c\/JanesPatisserieVlogs)\n- [![X](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2020%2020'%3E%3C\/svg%3E)![X](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/x-icon-white.svg)](https:\/\/www.twitter.com\/janespatisserie)\n- [![Facebook](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2020%2020'%3E%3C\/svg%3E)![Facebook](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/facebook-icon-white.svg)](https:\/\/www.facebook.com\/janespatisserie)\n\n- [About](https:\/\/www.janespatisserie.com\/about\/)\n- [Recipes](https:\/\/www.janespatisserie.com\/recipes\/)\n- [Amazon Shop](https:\/\/www.amazon.co.uk\/shop\/janespatisserie)\n- [Blog](https:\/\/www.janespatisserie.com\/category\/blog\/)\n- [PR \/ News](https:\/\/www.janespatisserie.com\/other\/prs-press\/)\n- [Contact](https:\/\/www.janespatisserie.com\/contact\/)\n- [Order Recipe Book](https:\/\/www.janespatisserie.com\/book\/)\n\nThe content on this website may not be copied, shared, transmitted, stored, or used in any way without prior written permission of Jane’s Patisserie.\n\nJane’s Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk.\n\n© Jane's Patisserie. All Rights Reserved. [Privacy Policy](https:\/\/www.janespatisserie.com\/privacy-policy\/) \\| [Sitemap](https:\/\/www.janespatisserie.com\/sitemap\/) \\| [XML Sitemap](https:\/\/www.janespatisserie.com\/sitemap_index.xml)\n\nDelivered by **[Unscripted Marketing](https:\/\/www.unscriptedmarketing.co.uk\/)** & Developed by **[KW Marketing](https:\/\/kwmarketinguk.co.uk\/)**","attrs_readable_markdown":"*\\*This post may contain affiliate links. Please see my [disclosure](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/%E2%80%9Dhttps:\/\/www.janespatisserie.com\/privacy-policy\/%E2%80%9C)  for more details!\\**\n\nA **no-bake biscoff cheesecake** recipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle…. With only a **10 minute prep time**, and **make ahead friendly**, you can blitz, press, whisk, chill and slice.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0827_1-533x800.jpg)\n\n## What is Biscoff?\nBiscoff (also called speculoos\/speculaas) is a spiced caramelised biscuit, and biscoff is the spreadable cookie butter version made from those biscuits. Commonly found in supermarkets (I am based in the UK, but it is available in many other counties) near other spreads and jams, it’s a delicious and very versatile in baking.\n\nIf you can’t find Biscoff where you are, look for a speculoos cookie butter, or spiced biscuit spread, as it does come under various other names as well, depending on the brands.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0869_1-533x800.jpg)\n\n## Making a no-bake cheesecake\n*The full recipe and method can be found in the recipe card below*\n\n### The lotus biscuit base\nThe simplicity of mixing the blitzed biscuits and melted butter to make the base, is incredibly simple, but you do still need to make sure that biscuits are blitzed very finely with no lumps, and to make sure to press it down very firmly into the tin so it doesn’t crumble.\n\nI press mine into the base of an [8″ springform cake tin](https:\/\/amzn.to\/3n5rALR) so that the cheesecake is easier to remove from the tin after setting. I do not line the base, but you can add a piece of parchment paper if you are worried.\n\n### The no-bake cheesecake filling\nWhen you whisk the mix up, it really doesn’t take too long at all – it takes me about 45 seconds to make the mixture. This is, of course, dependant on a few things – the temperature of the ingredients, brand of ingredients etc.\n\n- Cream cheese – pretty much ANY full-fat soft cheese works. I would drain any liquid you see on top. Mascarpone is naturally sweeter if you want to use that, and others such as Philadelphia are thick and classic cheesecake\n- Cream – use double cream (I’m in the UK – elsewhere it can be called ‘heavy cream’). Our double cream is typically 47% fat content so is very high. If yours is less, you may want to whip the cream separately and then fold through to help it set better\n- Sugar – I like to use icing sugar\n- Biscoff – smooth, or crunchy – it’s up to you.\n\nI switch between using my stand mixer and my electric hand whisk – but both work very well. You can use either, or neither. When you make a cheesecake without an electric mixer you just have to work a lot harder.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0877_1-533x800.jpg)\n\n### Optional toppings for a cheesecake\nYou don’t have to decorate a cheesecake like this at all, but you can try a variety of toppings. I generally like to stick to a drizzle of biscoff (as it’s the flavour theme), and some sweetened whipped cream drizzled on top.\n\nIf you are to whip your own cream, I would suggest a whipping cream\/double cream, so that it sets firmly, using a squirty cream can won’t work as the cream deflates quite quickly. I use a [2d closed star piping tip](https:\/\/amzn.to\/3EW55qC) for my whipped cream.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0857_1-533x800.jpg)\n\n## Tin sizes, scaling and options\nThe best tin to use for any cheesecake is an [8″ springform cake tin](https:\/\/amzn.to\/3n5rALR), which is at least a couple inches deep (so the deeper ones that you can buy). [This is the tin](https:\/\/amzn.to\/3n5rALR) I use for all of my cheesecakes for consistency in developing recipes.\n\nIf you wanted to make a smaller cheesecake, you can halve the recipe and use a 6″ tin – this could serve 6-8 people. If you wanted to increase the cheesecake serving, and use a 9″ tin, you can increase the recipe by about third.\n\nI have a recipe in my third book, [Jane’s Patisserie Everyday](https:\/\/amzn.to\/4g4nzlG) for mini biscoff cheesecakes, which serves 12 individual cheesecakes.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0847_1-533x800.jpg)\n\n## FAQs\n**Why hasn’t my cheesecake set?**\n\nThe use of low fat ingredients, or under-whipping\n\n**Is there an alternative to Biscoff?**\n\nYou can use any other brand of spiced biscuit spread that you want – or even switch to a different spread such as Nutella.\n\n**Can this cheesecake be frozen?**\n\nYes! See more storage tips below the recipe card.\n\n**We don’t have double cream, what can I use?**\n\nDouble cream is readily available in the UK. If you do not have it, you need to use the fattiest liquid cream you have, commonly called Heavy Cream in other countries.\n\n**My cheesecake has gone lumpy?**\n\nThis means the mixture has split. You can try blending it until smooth, and then adding a setting agent such as gelatine to help it set. This usually occurs from over mixing.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0815_1-300x300.jpg)\n\n#### Biscuit Base\n- 300 g Lotus\/Biscoff biscuits\n- 125 g unsalted butter (melted)\n\n#### Cheesecake Filling\n- 500 g cream cheese (full fat)\n- 100 g icing sugar\n- 250 g Biscoff spread (smooth\/crunchy)\n- 1 tsp vanilla extract\n- 300 ml double cream\n\n#### Optional Decorations\n- 150 ml double cream\n- 2 tbsp icing sugar\n- 75 g Biscoff spread (melted)\n- Biscoff biscuits\n\n- Blitz the biscuits for the base in a food processor until they're a fine crumb.\n- Mix with the melted butter and press down firmly into an 8\"\/20cm deep springform tin.\n- In a new bowl, mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth.\n- Mix in the double cream and whisk until its thick and holds itself completely\\!\n- (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through\\!\n- Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.\n- Remove from the tin and decorate how you like.\n- I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff\\!\n\n- For this recipe you can use either mascarpone or soft cheese, both work perfectly. However, either MUST be full fat\n- You might find it easier to melt the spread for 10 seconds before you try and decorate with it\n- This cheesecake will last for 3 days in the fridge, once set.\n- This cheesecake can be frozen for 3+ months\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/05\/IMG_0834_1-533x800.jpg)\n\n## Recipe updated May 2017\nI’ve updated this recipe quite few times, due to ingredient changes and to improve the overall recipe. The original recipe was:\n\n- 150g of digestives\n- 150g of Lotus biscuit\n- 150g unsalted butter\n- And 2x 280g of the Philadelphia cream cheese\n\nThe method for the recipe remained the same otherwise.\n\n## Storage and freezing\nThis cheesecake is a fresh product, so must be stored in the fridge. If the fresh ingredients used had a good date, the cheesecake will last for 3+ days.\n\nYou can freeze this cheesecake for 3+ months – I would suggest freezing in the tin first, then removing, and storing. SaveSave\n\n## Related recipes\nBiscoff is genuinely one of my favourite things. My [Biscoff cake](https:\/\/www.janespatisserie.com\/2016\/05\/05\/biscoff-cake\/), [Biscoff cookie butter cupcakes](http:\/\/janespatisserie.com\/2015\/05\/19\/speculoos-cookie-butter-cupcakes\/ \"Speculoos Cookie Butter Cupcakes!\") and [Biscoff cookie butter fudge](http:\/\/janespatisserie.com\/2015\/11\/11\/speculoos-biscoff-cookie-butter-fudge\/) are just some of the other recipes on my blog using it already and it is delicious – make sure to check out the recipes.","meta_canonical":null}

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Meta Title	Easy No-Bake Biscoff Cheesecake Recipe \| Jane's Patisserie
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Boilerpipe Text	This post may contain affiliate links. Please see my disclosure for more details! A no-bake biscoff cheesecake recipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle…. With only a 10 minute prep time , and make ahead friendly , you can blitz, press, whisk, chill and slice. What is Biscoff? Biscoff (also called speculoos/speculaas) is a spiced caramelised biscuit, and biscoff is the spreadable cookie butter version made from those biscuits. Commonly found in supermarkets (I am based in the UK, but it is available in many other counties) near other spreads and jams, it’s a delicious and very versatile in baking. If you can’t find Biscoff where you are, look for a speculoos cookie butter, or spiced biscuit spread, as it does come under various other names as well, depending on the brands. Making a no-bake cheesecake The full recipe and method can be found in the recipe card below The lotus biscuit base The simplicity of mixing the blitzed biscuits and melted butter to make the base, is incredibly simple, but you do still need to make sure that biscuits are blitzed very finely with no lumps, and to make sure to press it down very firmly into the tin so it doesn’t crumble. I press mine into the base of an 8″ springform cake tin so that the cheesecake is easier to remove from the tin after setting. I do not line the base, but you can add a piece of parchment paper if you are worried. The no-bake cheesecake filling 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. This is, of course, dependant on a few things – the temperature of the ingredients, brand of ingredients etc. Cream cheese – pretty much ANY full-fat soft cheese works. I would drain any liquid you see on top. Mascarpone is naturally sweeter if you want to use that, and others such as Philadelphia are thick and classic cheesecake Cream – use double cream (I’m in the UK – elsewhere it can be called ‘heavy cream’). Our double cream is typically 47% fat content so is very high. If yours is less, you may want to whip the cream separately and then fold through to help it set better Sugar – I like to use icing sugar Biscoff – smooth, or crunchy – it’s up to you. I switch between using my stand mixer and my electric hand whisk – but both work very well. You can use either, or neither. When you make a cheesecake without an electric mixer you just have to work a lot harder. Optional toppings for a cheesecake You don’t have to decorate a cheesecake like this at all, but you can try a variety of toppings. I generally like to stick to a drizzle of biscoff (as it’s the flavour theme), and some sweetened whipped cream drizzled on top. If you are to whip your own cream, I would suggest a whipping cream/double cream, so that it sets firmly, using a squirty cream can won’t work as the cream deflates quite quickly. I use a 2d closed star piping tip for my whipped cream. Tin sizes, scaling and options The best tin to use for any cheesecake is an 8″ springform cake tin , which is at least a couple inches deep (so the deeper ones that you can buy). This is the tin I use for all of my cheesecakes for consistency in developing recipes. If you wanted to make a smaller cheesecake, you can halve the recipe and use a 6″ tin – this could serve 6-8 people. If you wanted to increase the cheesecake serving, and use a 9″ tin, you can increase the recipe by about third. I have a recipe in my third book, Jane’s Patisserie Everyday for mini biscoff cheesecakes, which serves 12 individual cheesecakes. FAQs Why hasn’t my cheesecake set? The use of low fat ingredients, or under-whipping Is there an alternative to Biscoff? You can use any other brand of spiced biscuit spread that you want – or even switch to a different spread such as Nutella. Can this cheesecake be frozen? Yes! See more storage tips below the recipe card. We don’t have double cream, what can I use? Double cream is readily available in the UK. If you do not have it, you need to use the fattiest liquid cream you have, commonly called Heavy Cream in other countries. My cheesecake has gone lumpy? This means the mixture has split. You can try blending it until smooth, and then adding a setting agent such as gelatine to help it set. This usually occurs from over mixing. Biscuit Base 300 g Lotus/Biscoff biscuits 125 g unsalted butter (melted) Cheesecake Filling 500 g cream cheese (full fat) 100 g icing sugar 250 g Biscoff spread (smooth/crunchy) 1 tsp vanilla extract 300 ml double cream Optional Decorations 150 ml double cream 2 tbsp icing sugar 75 g Biscoff spread (melted) Biscoff biscuits Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into an 8"/20cm deep springform tin. In a new bowl, mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth. Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through! Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight. Remove from the tin and decorate how you like. I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff! For this recipe you can use either mascarpone or soft cheese, both work perfectly. However, either MUST be full fat You might find it easier to melt the spread for 10 seconds before you try and decorate with it This cheesecake will last for 3 days in the fridge, once set. This cheesecake can be frozen for 3+ months Recipe updated May 2017 I’ve updated this recipe quite few times, due to ingredient changes and to improve the overall recipe. The original recipe was: 150g of digestives 150g of Lotus biscuit 150g unsalted butter And 2x 280g of the Philadelphia cream cheese The method for the recipe remained the same otherwise. Storage and freezing This cheesecake is a fresh product, so must be stored in the fridge. If the fresh ingredients used had a good date, the cheesecake will last for 3+ days. You can freeze this cheesecake for 3+ months – I would suggest freezing in the tin first, then removing, and storing. SaveSave Related recipes Biscoff is genuinely one of my favourite things. My Biscoff cake , Biscoff cookie butter cupcakes and Biscoff cookie butter fudge are just some of the other recipes on my blog using it already and it is delicious – make sure to check out the recipes.
Markdown	![](https://www.facebook.com/tr?id=706315603665775&ev=PageView&noscript=1) [Skip to content](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#fl-main-content) [![Jane's Patisserie](https://www.janespatisserie.com/wp-content/uploads/2021/07/jp-logo.svg)](https://www.janespatisserie.com/) - [About](https://www.janespatisserie.com/about/) - [Books](https://www.janespatisserie.com/book/) - [Recipes](https://www.janespatisserie.com/recipes/) - [Air Fryer Recipes](https://www.janespatisserie.com/category/air-fryer/) - [Cake Recipes](https://www.janespatisserie.com/category/cake-2/) - [Cheesecake Recipes](https://www.janespatisserie.com/category/cheesecake-2/) - [Cookies Recipes](https://www.janespatisserie.com/category/cookies/) - [Cupcake Recipes](https://www.janespatisserie.com/category/cupcakes-2/) - [Dessert Recipes](https://www.janespatisserie.com/category/dessert/) - [Savoury Recipes](https://www.janespatisserie.com/category/savoury/) - [Small Batch Bakes](https://www.janespatisserie.com/category/small-batch-bakes/) - [Sweet Recipes](https://www.janespatisserie.com/category/sweets/) - [Traybake Recipes](https://www.janespatisserie.com/category/tray-bakes-2/) - [Valentines Baking Recipes](https://www.janespatisserie.com/category/valentines-2/) - [Easter Baking Recipes](https://www.janespatisserie.com/category/easter/) - [Halloween Baking Recipes](https://www.janespatisserie.com/category/halloween/) - [Christmas Baking Recipes](https://www.janespatisserie.com/category/christmas/) - [Blog](https://www.janespatisserie.com/category/blog/) - [Privacy Policy](https://www.janespatisserie.com/privacy-policy/) - [Bits ‘n’ Bobs](https://www.janespatisserie.com/other/) - [Amazon Shop](https://www.amazon.co.uk/shop/janespatisserie) - [Helpful Tips](https://www.janespatisserie.com/helpful-tips/) - [Free Recipes](https://www.janespatisserie.com/free-recipes/) - [PR & Press](https://www.janespatisserie.com/other/prs-press/) - [Contact](https://www.janespatisserie.com/contact/) Menu # No-Bake Biscoff Cheesecake\! ![](https://www.janespatisserie.com/wp-content/uploads/2022/11/M5A8202-150x150.jpg) By [Jane Dunn](https://www.janespatisserie.com/about/) May 1, 2015 [Jump to Recipe](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#wprm-recipe-container-10075) \This post may contain affiliate links. Please see my [disclosure](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/%E2%80%9Dhttps://www.janespatisserie.com/privacy-policy/%E2%80%9C) for more details!\ A no-bake biscoff cheesecake recipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle…. With only a 10 minute prep time, and make ahead friendly*, you can blitz, press, whisk, chill and slice. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20533%20800'%3E%3C/svg%3E) ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0827_1-533x800.jpg) ## What is Biscoff? Biscoff (also called speculoos/speculaas) is a spiced caramelised biscuit, and biscoff is the spreadable cookie butter version made from those biscuits. Commonly found in supermarkets (I am based in the UK, but it is available in many other counties) near other spreads and jams, it’s a delicious and very versatile in baking. If you can’t find Biscoff where you are, look for a speculoos cookie butter, or spiced biscuit spread, as it does come under various other names as well, depending on the brands. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20533%20800'%3E%3C/svg%3E) ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0869_1-533x800.jpg) ## Making a no-bake cheesecake The full recipe and method can be found in the recipe card below* ### The lotus biscuit base The simplicity of mixing the blitzed biscuits and melted butter to make the base, is incredibly simple, but you do still need to make sure that biscuits are blitzed very finely with no lumps, and to make sure to press it down very firmly into the tin so it doesn’t crumble. I press mine into the base of an [8″ springform cake tin](https://amzn.to/3n5rALR) so that the cheesecake is easier to remove from the tin after setting. I do not line the base, but you can add a piece of parchment paper if you are worried. ### The no-bake cheesecake filling 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. This is, of course, dependant on a few things – the temperature of the ingredients, brand of ingredients etc. - Cream cheese – pretty much ANY full-fat soft cheese works. I would drain any liquid you see on top. Mascarpone is naturally sweeter if you want to use that, and others such as Philadelphia are thick and classic cheesecake - Cream – use double cream (I’m in the UK – elsewhere it can be called ‘heavy cream’). Our double cream is typically 47% fat content so is very high. If yours is less, you may want to whip the cream separately and then fold through to help it set better - Sugar – I like to use icing sugar - Biscoff – smooth, or crunchy – it’s up to you. I switch between using my stand mixer and my electric hand whisk – but both work very well. You can use either, or neither. When you make a cheesecake without an electric mixer you just have to work a lot harder. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20533%20800'%3E%3C/svg%3E) ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0877_1-533x800.jpg) ### Optional toppings for a cheesecake You don’t have to decorate a cheesecake like this at all, but you can try a variety of toppings. I generally like to stick to a drizzle of biscoff (as it’s the flavour theme), and some sweetened whipped cream drizzled on top. If you are to whip your own cream, I would suggest a whipping cream/double cream, so that it sets firmly, using a squirty cream can won’t work as the cream deflates quite quickly. I use a [2d closed star piping tip](https://amzn.to/3EW55qC) for my whipped cream. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20533%20800'%3E%3C/svg%3E) ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0857_1-533x800.jpg) ## Tin sizes, scaling and options The best tin to use for any cheesecake is an [8″ springform cake tin](https://amzn.to/3n5rALR), which is at least a couple inches deep (so the deeper ones that you can buy). [This is the tin](https://amzn.to/3n5rALR) I use for all of my cheesecakes for consistency in developing recipes. If you wanted to make a smaller cheesecake, you can halve the recipe and use a 6″ tin – this could serve 6-8 people. If you wanted to increase the cheesecake serving, and use a 9″ tin, you can increase the recipe by about third. I have a recipe in my third book, [Jane’s Patisserie Everyday](https://amzn.to/4g4nzlG) for mini biscoff cheesecakes, which serves 12 individual cheesecakes. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20533%20800'%3E%3C/svg%3E) ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0847_1-533x800.jpg) ## FAQs Why hasn’t my cheesecake set? The use of low fat ingredients, or under-whipping Is there an alternative to Biscoff? You can use any other brand of spiced biscuit spread that you want – or even switch to a different spread such as Nutella. Can this cheesecake be frozen? Yes! See more storage tips below the recipe card. We don’t have double cream, what can I use? Double cream is readily available in the UK. If you do not have it, you need to use the fattiest liquid cream you have, commonly called Heavy Cream in other countries. My cheesecake has gone lumpy? This means the mixture has split. You can try blending it until smooth, and then adding a setting agent such as gelatine to help it set. This usually occurs from over mixing. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0815_1-300x300.jpg) ## No-Bake Biscoff Cheesecake recipe A no-bake biscoff cheesecake recipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle…. [Print](https://www.janespatisserie.com/wprm_print/no-bake-biscoff-cheesecake-recipe) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.janespatisserie.com%2F2015%2F05%2F01%2Fno-bake-speculoos-cookie-butter-cheesecake%2F&media=https%3A%2F%2Fwww.janespatisserie.com%2Fwp-content%2Fuploads%2F2015%2F05%2FIMG_0815_1-scaled.jpg&description=No-Bake+Biscoff+Cheesecake+recipe&is_video=false) [Rate](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#commentform) Category: Dessert Type: Cheesecake Keyword: Biscoff Prep Time: 10 minutes minutes Setting & Decorating Time: 5 hours hours Total Time: 5 hours hours 10 minutes minutes Servings: 12 Slices Author: Jane’s Patisserie ### Ingredients #### Biscuit Base - 300 g Lotus/Biscoff biscuits - 125 g unsalted butter (melted) #### Cheesecake Filling - 500 g cream cheese (full fat) - 100 g icing sugar - 250 g Biscoff spread (smooth/crunchy) - 1 tsp vanilla extract - 300 ml double cream #### Optional Decorations - 150 ml double cream - 2 tbsp icing sugar - 75 g Biscoff spread (melted) - Biscoff biscuits [Grams](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/) – [Ounces](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/) ### Instructions - Blitz the biscuits for the base in a food processor until they're a fine crumb. - Mix with the melted butter and press down firmly into an 8"/20cm deep springform tin. - In a new bowl, mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth. - Mix in the double cream and whisk until its thick and holds itself completely\! - (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through\! - Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight. - Remove from the tin and decorate how you like. - I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff\! ### Video ### Notes - For this recipe you can use either mascarpone or soft cheese, both work perfectly. However, either MUST be full fat - You might find it easier to melt the spread for 10 seconds before you try and decorate with it - This cheesecake will last for 3 days in the fridge, once set. - This cheesecake can be frozen for 3+ months ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20533%20800'%3E%3C/svg%3E) ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0834_1-533x800.jpg) ## Recipe updated May 2017 I’ve updated this recipe quite few times, due to ingredient changes and to improve the overall recipe. The original recipe was: - 150g of digestives - 150g of Lotus biscuit - 150g unsalted butter - And 2x 280g of the Philadelphia cream cheese The method for the recipe remained the same otherwise. ## Storage and freezing This cheesecake is a fresh product, so must be stored in the fridge. If the fresh ingredients used had a good date, the cheesecake will last for 3+ days. You can freeze this cheesecake for 3+ months – I would suggest freezing in the tin first, then removing, and storing. SaveSave ## Related recipes Biscoff is genuinely one of my favourite things. My [Biscoff cake](https://www.janespatisserie.com/2016/05/05/biscoff-cake/), [Biscoff cookie butter cupcakes](http://janespatisserie.com/2015/05/19/speculoos-cookie-butter-cupcakes/ "Speculoos Cookie Butter Cupcakes!") and [Biscoff cookie butter fudge](http://janespatisserie.com/2015/11/11/speculoos-biscoff-cookie-butter-fudge/) are just some of the other recipes on my blog using it already and it is delicious – make sure to check out the recipes. SaveSave ![](https://www.janespatisserie.com/wp-content/uploads/2022/11/M5A8202-800x800.jpg) Welcome to my Kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Enjoy! x #### Search Recipes #### Subscribe to Blog via Email\! Enter your email address to subscribe to this blog and receive notifications of new posts by email. #### My New Recipe Book\! [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20240%20300'%3E%3C/svg%3E)![](https://www.janespatisserie.com/wp-content/uploads/2025/06/JP_Classic_IGportrait_Announcement_1-1-240x300.jpg)](https://amzn.to/4kM9n39) ### 507 Comments 1. Jaimie on March 31, 2026 at 9:02 pm What tin do you use for cheesecake? [Reply](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#comment-167525) 2. Jan on December 1, 2025 at 9:39 am I made this over the weekend it went down well! The flavour was great but the cream texture didn’t look as well set as the one in your video. Any tips why this might be so I can improve it for next time? [Reply](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#comment-165361) 3. Aisha on November 14, 2025 at 7:28 pm Hi How many 250ml dessert cups could the quantities of this recipe make? [Reply](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#comment-165082) 4. Carly JB on August 23, 2025 at 10:30 am Hi Jane, I have made this recipe a few times and has always gone down an absolute treat. I’m wondering if the recipe would make 12 individual mini cheesecakes using muffin cases? [Reply](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#comment-161428) - Pamela on December 24, 2025 at 7:21 pm Hi,my cheese mixture has been whipping for 25 mins on slowest speed on kitchen aid and is runny…at no point has it been thick! Any help? - [Jane's Patisserie](https://www.janespatisserie.com/) on January 2, 2026 at 11:03 am What cream cheese and cream did you use? Also, was it always on the slow speed? I whip in the high speed to incorporate air, slow won’t do it\! - Laura on February 26, 2026 at 6:48 pm Did this work? Im looking to do this to take into work. 5. Chantelle on April 11, 2025 at 6:10 pm I’d like to make a cheesecake with the M\&S hazelnut crème spread. Do you think it would be okay to follow this recipe but obviously replaced the Biscoff with the hazelnut spread instead? Thank you x [Reply](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#comment-155718) - Carolyn Bowles on July 25, 2025 at 12:39 pm How do I get the biscuit base out of the tin it won’t come off the base. Thanks 6. Chi on February 14, 2025 at 11:55 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) We’ve used this recipe three times and it has gone down a treat every time . I’ve had friends and family ask me to bake them one for special occasions now. The best recipe we have found. [Reply](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#comment-152859) 7. Ambica on February 12, 2025 at 1:44 am Can I use whipping cream instead of double cream? [Reply](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#comment-152714) - [Jane's Patisserie](https://www.janespatisserie.com/) on February 12, 2025 at 9:03 am It may be too low in fat so it’s worth using a setting agent like gelatine if you do x 8. Natalie on December 17, 2024 at 5:41 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Absolutely love this recipe always goes down a treat with the family and friends! I have a question about the base some have said that the base has been very hard to cut through am I just over pressing the base or is it maybe too much butter? Or is this just the way it should be? [Reply](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#comment-149556) - [Jane's Patisserie](https://www.janespatisserie.com/) on December 20, 2024 at 6:02 pm It could be a combo of both, it’s worth reducing the butter slightly if you want but still pressing down so it’s not loose x [« Older Comments](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/comment-page-20/#comments) ### Leave a Comment [Cancel Reply](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/#respond) ![Jane's Patisserie](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20144%2043'%3E%3C/svg%3E) ![Jane's Patisserie](https://www.janespatisserie.com/wp-content/uploads/2021/07/jp-logo-white.svg) - [![Instagram](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2020%2020'%3E%3C/svg%3E)![Instagram](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/instagram-icon-white.svg)](https://www.instagram.com/janespatisserie) - [![YouTube](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2020%2020'%3E%3C/svg%3E)![YouTube](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/youtube-icon-white.svg)](https://www.youtube.com/c/JanesPatisserieVlogs) - [![X](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2020%2020'%3E%3C/svg%3E)![X](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/x-icon-white.svg)](https://www.twitter.com/janespatisserie) - [![Facebook](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2020%2020'%3E%3C/svg%3E)![Facebook](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/facebook-icon-white.svg)](https://www.facebook.com/janespatisserie) - [About](https://www.janespatisserie.com/about/) - [Recipes](https://www.janespatisserie.com/recipes/) - [Amazon Shop](https://www.amazon.co.uk/shop/janespatisserie) - [Blog](https://www.janespatisserie.com/category/blog/) - [PR / News](https://www.janespatisserie.com/other/prs-press/) - [Contact](https://www.janespatisserie.com/contact/) - [Order Recipe Book](https://www.janespatisserie.com/book/) The content on this website may not be copied, shared, transmitted, stored, or used in any way without prior written permission of Jane’s Patisserie. 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Readable Markdown	\This post may contain affiliate links. Please see my [disclosure](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/%E2%80%9Dhttps://www.janespatisserie.com/privacy-policy/%E2%80%9C) for more details!\ A no-bake biscoff cheesecake recipe with a lotus biscoff biscuit base, creamy biscoff cookie butter cheesecake topping, whipped cream swirl and biscoff drizzle…. With only a 10 minute prep time, and make ahead friendly*, you can blitz, press, whisk, chill and slice. ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0827_1-533x800.jpg) ## What is Biscoff? Biscoff (also called speculoos/speculaas) is a spiced caramelised biscuit, and biscoff is the spreadable cookie butter version made from those biscuits. Commonly found in supermarkets (I am based in the UK, but it is available in many other counties) near other spreads and jams, it’s a delicious and very versatile in baking. If you can’t find Biscoff where you are, look for a speculoos cookie butter, or spiced biscuit spread, as it does come under various other names as well, depending on the brands. ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0869_1-533x800.jpg) ## Making a no-bake cheesecake The full recipe and method can be found in the recipe card below* ### The lotus biscuit base The simplicity of mixing the blitzed biscuits and melted butter to make the base, is incredibly simple, but you do still need to make sure that biscuits are blitzed very finely with no lumps, and to make sure to press it down very firmly into the tin so it doesn’t crumble. I press mine into the base of an [8″ springform cake tin](https://amzn.to/3n5rALR) so that the cheesecake is easier to remove from the tin after setting. I do not line the base, but you can add a piece of parchment paper if you are worried. ### The no-bake cheesecake filling 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. This is, of course, dependant on a few things – the temperature of the ingredients, brand of ingredients etc. - Cream cheese – pretty much ANY full-fat soft cheese works. I would drain any liquid you see on top. Mascarpone is naturally sweeter if you want to use that, and others such as Philadelphia are thick and classic cheesecake - Cream – use double cream (I’m in the UK – elsewhere it can be called ‘heavy cream’). Our double cream is typically 47% fat content so is very high. If yours is less, you may want to whip the cream separately and then fold through to help it set better - Sugar – I like to use icing sugar - Biscoff – smooth, or crunchy – it’s up to you. I switch between using my stand mixer and my electric hand whisk – but both work very well. You can use either, or neither. When you make a cheesecake without an electric mixer you just have to work a lot harder. ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0877_1-533x800.jpg) ### Optional toppings for a cheesecake You don’t have to decorate a cheesecake like this at all, but you can try a variety of toppings. I generally like to stick to a drizzle of biscoff (as it’s the flavour theme), and some sweetened whipped cream drizzled on top. If you are to whip your own cream, I would suggest a whipping cream/double cream, so that it sets firmly, using a squirty cream can won’t work as the cream deflates quite quickly. I use a [2d closed star piping tip](https://amzn.to/3EW55qC) for my whipped cream. ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0857_1-533x800.jpg) ## Tin sizes, scaling and options The best tin to use for any cheesecake is an [8″ springform cake tin](https://amzn.to/3n5rALR), which is at least a couple inches deep (so the deeper ones that you can buy). [This is the tin](https://amzn.to/3n5rALR) I use for all of my cheesecakes for consistency in developing recipes. If you wanted to make a smaller cheesecake, you can halve the recipe and use a 6″ tin – this could serve 6-8 people. If you wanted to increase the cheesecake serving, and use a 9″ tin, you can increase the recipe by about third. I have a recipe in my third book, [Jane’s Patisserie Everyday](https://amzn.to/4g4nzlG) for mini biscoff cheesecakes, which serves 12 individual cheesecakes. ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0847_1-533x800.jpg) ## FAQs Why hasn’t my cheesecake set? The use of low fat ingredients, or under-whipping Is there an alternative to Biscoff? You can use any other brand of spiced biscuit spread that you want – or even switch to a different spread such as Nutella. Can this cheesecake be frozen? Yes! See more storage tips below the recipe card. We don’t have double cream, what can I use? Double cream is readily available in the UK. If you do not have it, you need to use the fattiest liquid cream you have, commonly called Heavy Cream in other countries. My cheesecake has gone lumpy? This means the mixture has split. You can try blending it until smooth, and then adding a setting agent such as gelatine to help it set. This usually occurs from over mixing. ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0815_1-300x300.jpg) #### Biscuit Base - 300 g Lotus/Biscoff biscuits - 125 g unsalted butter (melted) #### Cheesecake Filling - 500 g cream cheese (full fat) - 100 g icing sugar - 250 g Biscoff spread (smooth/crunchy) - 1 tsp vanilla extract - 300 ml double cream #### Optional Decorations - 150 ml double cream - 2 tbsp icing sugar - 75 g Biscoff spread (melted) - Biscoff biscuits - Blitz the biscuits for the base in a food processor until they're a fine crumb. - Mix with the melted butter and press down firmly into an 8"/20cm deep springform tin. - In a new bowl, mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth. - Mix in the double cream and whisk until its thick and holds itself completely\! - (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through\! - Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight. - Remove from the tin and decorate how you like. - I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff\! - For this recipe you can use either mascarpone or soft cheese, both work perfectly. However, either MUST be full fat - You might find it easier to melt the spread for 10 seconds before you try and decorate with it - This cheesecake will last for 3 days in the fridge, once set. - This cheesecake can be frozen for 3+ months ![](https://www.janespatisserie.com/wp-content/uploads/2015/05/IMG_0834_1-533x800.jpg) ## Recipe updated May 2017 I’ve updated this recipe quite few times, due to ingredient changes and to improve the overall recipe. The original recipe was: - 150g of digestives - 150g of Lotus biscuit - 150g unsalted butter - And 2x 280g of the Philadelphia cream cheese The method for the recipe remained the same otherwise. ## Storage and freezing This cheesecake is a fresh product, so must be stored in the fridge. If the fresh ingredients used had a good date, the cheesecake will last for 3+ days. You can freeze this cheesecake for 3+ months – I would suggest freezing in the tin first, then removing, and storing. SaveSave ## Related recipes Biscoff is genuinely one of my favourite things. My [Biscoff cake](https://www.janespatisserie.com/2016/05/05/biscoff-cake/), [Biscoff cookie butter cupcakes](http://janespatisserie.com/2015/05/19/speculoos-cookie-butter-cupcakes/ "Speculoos Cookie Butter Cupcakes!") and [Biscoff cookie butter fudge](http://janespatisserie.com/2015/11/11/speculoos-biscoff-cookie-butter-fudge/) are just some of the other recipes on my blog using it already and it is delicious – make sure to check out the recipes.
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