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No Bake Biscoff Cheesecake

Make in individual pots or multiply the recipe by 3 to make a big cheesecake. No baking, no fuss and a great way to re-use small jars (such as Gu pots). I've used 50:50 digestives:biscoff in the base to add a malt flavouring, but you can use all Biscoff if you prefer. Whisking the double cream creates the velvety texture, you can miss out the double cream all together for a lighter dessert-pot

Total time to make : Under an hour (including chill time) Time to prep : 10 minutes

Servings : 6 individual cheesecakes ( x recipe by 3 for an 8" cheesecake)



10 lotus Biscoff biscuits (~80g)

5 digestive biscuits (~80g)

60g butter, melted

Pinch of salt


200g cream cheese

200g double cream

150g Biscoff spread

1/2 tsp vanilla


Crushed Biscoff biscuits

Drizzle of warmed Biscoff spread of caramel sauce


  1. For the base, put the biscuits in a small bag and crush with a rolling pin to achieve rough crumbs, pour these into a bowl with the melted butter and a pinch of salt and mix until it's evenly combined

  2. Spoon the base mixture into the individual containers (I re-use Gu cheesecake glasses) and press down with the back of a spoon to even the base out. Put the cheesecakes in the fridge to chill whilst you make the filling

  3. For the filling, in one bowl use an electric hand whisk to whip the double cream until soft peaks form

  4. In another bowl, use the same electric whisk (no need to wash) to mix the Biscoff spread, cream cheese and vanilla until it's evenly mixed. Fold this mixture into the whipped double cream

  5. Use a spoon, piping bag or ziplock bag with a corner snipped out to evenly spread the mixture onto the cheesecake bases and chill in the fridge for at least 30 minutes

  6. To serve, top with extra biscoff crumbs, biscuit and warmed Biscoff spread or caramel sauce drizzled over

Nutritional Information

(per individual cheesecake)

540 calories

39g fat, 30g carbs, 5g protein

Good to know:

  • Skip the double cream for a lighter dessert-pot

  • Keep in the fridge for up to 3 days

  • Multiply the recipe by 3 and use an 8" springform cake tin for a larger cheesecake

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