No Bake Biscoff Cheesecake with Raspberries

This no-bake Biscoff Cheesecake is a must for Lotus Biscoff lovers! This quick & easy vanilla-infused cheesecake is rippled & topped with cookie butter. Raspberries add a vibrant bite to this creamy speculoos cheesecake. It’s made with both Biscoff biscuits and Biscoff spread for the ultimate hit of Biscoff flavour.

If you are looking for a no bake Biscoff cheesecake that is like no other, you’ve found it.

I thought long and hard about how I wanted my biscoff cheesecake to turn out and eventually decided that the sweetly-spiced caramel notes of Biscoff needed to be enhanced with sweet, heady vanilla and lifted with the cutting tang of fresh raspberries.

Technically I should be calling this a speculoos cheesecake as speculoos is the official name for the phenomenon most of us know as Biscoff cookies.

And on the subject of no bake desserts, don’t miss my double chocolate cheesecake which can be garnished with any sweets you fancy or my chocolate and hazelnut Ferrero Rocher cheesecake. But if it’s more Biscoff recipes you are after try my Biscoff Rocky Road, Biscoff cake or my easy Biscoff flapjack recipes. They are sure to please.

Why This No Bake Biscoff Cheesecake is Worth Making

I’m halfway convinced that whoever invented speculoos cookies did so just to ensure the world could enjoy them in cheesecake form. Their flavours and textures lend themselves so well to making a fun, flavour-packed and stylish dessert.

Here are a few more reasons to make this no bake Biscoff cheesecake:

• it’s quick to assemble
• and can be made in advance
• adults and children will both enjoy it
• it feeds a crowd (12-14 people to be precise)
• there’s bags of flavour and although it’s sweet, this cheesecake is not too sweet – that’s thanks to the raspberries

Essentially, if you are looking for a fashionable Biscoff cheesecake without delivering overkill on that namesake flavour, this is it.

Ingredients Notes

I’ve used my secret weapons – soured cream and lemon juice – to add the tang that I think all cheesecakes should possess. It’s often missing from no bake versions, but not here. This biscoff cheesecake has that mandatory zesty bite whilst still managing to be rich and creamy.

Full-fat Philadelphia is an ingredient that must not be substituted. Especially not for low-fat versions. This is the only cream cheese I trust to achieve a perfect set for my no bake cheesecakes and I urge you not to cut corners on this ingredient.

The cream should be double cream or equivalent with a high fat content (at least 40%). Using a lower fat cream means that the cheesecake will not set, which would be a tragic waste of tasty luxury ingredients.

The Biscoff spread can be crunchy or smooth (your choice) but the raspberries must be fresh. Choose succulent berries that still have plenty of life left in them, especially if you expect this speculoos cheesecake to last several days.

Step by Step Instructions

Hang on tight, it’s a lengthy list of steps but they are all quick & easy and the end result – the no bake biscoff cheesecake of your dreams – makes it all very worthwhile.

1. Blitz the Biscoff cookies in a food processor until they resemble fine breadcrumb. Melt the butter and stir it into the cookie crumbs

2. Spread the crumbs around the base of your springform cake tin and press them down firmly using the back of a spoon. Set aside

3. In a medium bowl beat the cream cheese, caster sugar and salt together with electric beaters until smooth. Then beat in the vanilla extract, lemon juice and soured cream

4. Pour the double cream into the batter and beat for 1-2 minutes until the cream is mixed in. It should thicken well but if it seems loose continue to mix until it firms up. It is ready when the batter needs encouragement to fall off of a spoon (a firm shake or tapping the spoon on the side of the bowl)

5. Spoon ¼ of the cheesecake batter over the base of the cheesecake ensuring it reaches to the edges. Scatter ⅔ of the raspberries over the top then melt the Biscoff spread and drizzle half over the top of the cheesecake

6. Spoon ½ of the remaining batter over the top of the cheesecake and spread it out. Top with the remaining raspberries, this time pressing them into the mixture slightly. Drizzle the remaining Biscoff spread over the top

7. Cover with the remaining cheesecake filling and level the top, ensuring all fruit and spread is covered. A small offset spatula is a great tool for achieving a flat top. Cover and transfer to the fridge for at least 6 hours to set

8. Remove the cheesecake from the tin: run a sharp knife between the cheesecake and the side of the tin to loosen (wiping the knife clean if necessary as you go), then release the springform mechanism and lift off the tin. Poke a knife between the base of the tin and the cheesecake crust, running it right around the cheesecake until you feel the cheesecake release. Slide the cheesecake onto a plate or serving board

9. To decorate melt the remaining Biscoff spread and use a small spoon to drizzle it over the top of the cheesecake (I find it handy to drizzle half in one direction and then the remainder at 90 degrees to this to create a rough criss-cross effect. Then whip the cream and use to pipe 12-14 rosettes around the edge of the cheesecake

10. Press a fresh raspberry into each rosette then crumble the remaining cookies and scatter over the top of the cheesecake

Expert Tips

Although no-bake cheesecakes are very simple I do have a set of tips for this speculoos cheesecake to ensure you get the best out of this recipe:

• As always, my top tip is to invest in a set of digital kitchen scales. That way you can weigh ingredients out extremely accurately and get much better results. Think about it – what one person scoops into a “cup” is completely different from what someone else scoops. Go with grams, they are much more accurate
• The easiest way to turn the biscuits into crumbs is in a food processor. You could alternatively pop them into a bag and crush with a rolling pin
• Use real butter for a fuller flavoured biscuit base
• Press the biscuits down firmly to create a well packed and firm base on which to spread the cheesecake
• I recommend using only full-fat Philadelphia cream cheese in this recipe as it is reliably full-flavoured with a thick consistency. Sometimes own brand and reduced-fat versions can be much softer and do not always set the cheesecake well. Due to this, I cannot guarantee they would make suitable substitutes.
• Use only fresh raspberries in this recipe and ensure that they are very fresh to extend the shelf life of this no bake biscoff cheesecake once made
• Once the cream has been added take care not to over or under beat the batter. If it is too runny then the cheesecake will not fully set. But if the batter is over-beaten then it can turn runny and will never set. My advice is to mix on a moderate speed until everything holds its shape well and needs encouragement to fall off of a spoon by shaking or tapping it against the side of the bowl
• Use a suitably large deep-sided springform cake tin. The quantities stated in the recipe card will fill a 20cm (8-inch) diameter tin to a depth of 7cm (2 ¾-inch)
• It’s not essential to line or grease the tin, the cheesecake will be easy to remove anyway. But if you do decide to line it do not grease with butter as it will harden in the fridge making the cheesecake difficult to remove from the pan. Instead, opt for cake release spray
• If the base has a lip around the edge, flip it over and secure in place before using. A flat base makes unmoulding the cheesecake easier
• Layer up this dessert carefully. Spread each layer of cheesecake filling out carefully to the edges to ensure no gaps are left. And allow plenty of cheesecake filling for the final layer to ensure all raspberries and Biscoff spread are covered up
• Give this no-bake speculoos cheesecake at least 6 hours to set fully
• To release the cheesecake run a sharp knife between the cheesecake and the edge of the tin before popping the springform mechanism open. Next use a knife to release the biscuit base from the tin – once inserted, run the knife around until you feel the entire cheesecake loosen
• The finishing touches are best added to the cheesecake close to the time of serving to ensure the biscuit crumbs stay crunchy

Frequently Asked Questions

More Droolworthy Cheesecakes

If you have tried this no-bake speculoos cheesecake, please give it a rating or comment. I love to hear how you get along with my recipes.

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