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Biscoff cheesecake with raspberries - featured image
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5 from 2 votes

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 with cookie butter and studded with raspberries to add a vibrant bite to this creamy speculoos cheesecake made with both Biscoff biscuits and Biscoff spread.
Prep Time20 mins
Chilling6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: Worldwide
Servings: 14
Calories: 345kcal

Equipment

  • 1 Deep sided Springform cake tin - 20cm in diameter and at least 7 cm deep (8-inches x 3-inches)

Ingredients

For the Base

  • 200 g Biscoff biscuits
  • 75 g Butter

For the Cheesecake Batter and Filling

  • 600 g Philadelphia cream cheese Full-fat
  • 75 g Caster sugar
  • teaspoon Salt
  • 3 tablespoon Soured cream
  • 2 teaspoon Vanilla bean paste
  • 2 teaspoon Lemon juice
  • 275 ml Double cream Heavy cream (48% fat)
  • 125 g Biscoff spread Smooth or crunchy
  • 150 g Fresh raspberries NOT frozen

Toppings

  • 50 g Biscoff spread Smooth or crunchy
  • 200 ml Double cream Heavy cream (48% fat)
  • 14 Fresh raspberries
  • 2 Biscoff biscuits

Instructions

Make the Biscuit Base

  • Blitz the Biscoff cookies in a food processor until they resemble fine breadcrumbs
  • Melt the butter and stir in the cookie crumbs
  • If the removable base of your cake tin has a lip around the edge (many do) then flip it over and use the flatter side. Secure in place with the springform mechanism then press the biscuit base into the tin. Spread it around and press it down firmly using the back of a spoon. Set aside

Make the Cheesecake Filling

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

Assemble the Cheesecake

  • Briefly heat the Biscoff spread either in the microwave or in a small pan until it just melts
  • Spoon ¼ of the batter over the base of the cheesecake ensuring it reaches to the edges. Scatter ⅔ of the raspberries over the top and drizzle half of the melted Biscoff spread over the top
  • 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
  • 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 carefully and transfer to the fridge for at least 6 hours to set fully

Remove from the Baking Tin

  • Carefully 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

Decoration

  • Melt the 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
  • Whip the cream and use to pipe 12-14 rosettes around the edge of the cheesecake
  • Press a fresh raspberry into each rosette
  • Crumble the cookies and scatter over the top of the cheesecake

Video

Notes

Cooking Tips

  • 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 although 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 and it has a thick consistency. Sometimes own brand and reduced-fat versions can be much softer and due to this, I cannot guarantee they would make suitable substitutes. Using them may mean that the cheesecake does not set sufficiently
  • I do not recommend using frozen raspberries for this recipe. Frozen berries tend to emit a lot of liquid once they defrost which would interfere with the texture of the cheesecake and the cookie base
  • If fresh raspberries are not available it would be better to make a coulis out of the frozen berries and drizzle this inside of the cheesecake instead. It will be slightly sweeter than it would otherwise be, but still utterly delicious
  • 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 it is too stiff the cheesecake will be less pleasant to eat. Keep on mixing 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)
  • There is no need to line or grease the tin, the cheesecake will be easy to remove 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

Storage Instructions

This speculoos cheesecake does need to be stored in the fridge due to the high level of dairy products in it. Always cover the cheesecake before putting it into the fridge to stop it drying out and to prevent other food odours from being picked up by the cheesecake.
Store for up to 3 days (assuming the raspberries used were very fresh).

Nutrition

Calories: 345kcal | Carbohydrates: 25g | Protein: 3g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 156mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 666IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg