I make a lot of cheesecakes….like a lot….some days I do think I have a problem.
But I don’t really make a lot of no-bake cheesecakes. That’s not right. So I made a no-bake Biscoff cheesecake.
No-bake cheesecakes are so easy to make and they taste amazing too. They’re great for the times when you want to make something but don’t want to turn your oven on!
Difference between a no-bake cheesecake and a baked cheesecake
The obvious difference is that one is baked, one isn’t. But there are some differences in the ingredients and taste too.
The main difference in the ingredients is that no-bake cheesecakes don’t have eggs in.
My baked cheesecakes never have eggs in either, so I guess for me there is no difference when it comes to this, but typically the lack of eggs is one of the main differences.
No-bake cheesecakes also have no flour in them too.
When it comes to the taste, a no-bake cheesecake has a similar flavour to a baked cheesecake. However, that is the only similarity.
The textures are very different, a baked cheesecake has more of a dense, creamy texture. Whereas, a no-bake one has more of a light, fluffy, mousse like texture. Both taste great, but they do taste different!
Ingredients for the cheesecake
There are a lot of different recipes for no-bake cheesecakes. Some use gelatin as a way to set the cheesecakes, some just use cream cheese and double/heavy cream.
I make mine the second way. I’ve never had an issue with this way, so I’ve never felt the need to use gelatin to help the cheesecake set.
Here are the ingredients you are going to need for the cheesecake layer:
- Cream cheese – make sure to use full fat cream cheese for this.
- Biscoff spread – I like to use crunchy Biscoff spread, I feel like it adds a nice texture to the cheesecake, but you can use whichever you prefer.
- Granulated sugar – only 30g of sugar, the Biscoff spread is adding a lot of sweetness, so not a lot of sugar is needed.
- Vanilla extract – for flavour.
- Lemon Juice – also for flavour and it helps the cheesecake thicken.
- Double cream – also known as heavy cream.
The granulated sugar
I used granulated sugar in this, brown sugar would work great too, in fat would add a nice flavour. Caster sugar will work as well.
Pretty much any sugar can be used.
I recommend not using icing sugar/powdered sugar though. A lot of no-bake cheesecakes use this, but I don’t know, it’s always caused issues for me so I don’t recommend using icing sugar for this recipe.
As well as adding vanilla, I also added some lemon juice.
This helps with the flavour, but I mainly add it because it helps give the cheesecake a nice thick texture after it has set in the fridge.
This is optional, you could leave it out if you wanted too. I do recommend adding it though!
The cream is one of the most essential ingredients for this cheesecake. This is what is going to help it set.
You might call this heavy cream instead!
If you live in a place that doesn’t heave double or heavy cream, I’m 99% sure that whipping cream will work too.
But also I have not tested this, so I can’t say for sure if whipping cream will work.
What kind of tin should I use?
For most of my cheesecakes, I just use a regular cake tin. Then once the cheesecake has been baked and chilled, I just flip the tin over to get it out.
This is okay to do with a baked cheesecake because a baked cheesecake is dense, so once it has fully set, it’s not going to fall apart very easily.
However, a no-bake cheesecake is much softer, so you want to be gentle with it.
So the best tin to use is a springform, or a loose bottomed cake tin. This way you can easily take the cheesecake out of it without ruining anything.
For this recipe, an 8 inch tin is best to use. I recommend greasing the tin with butter/oil/cake release spray.
Then add a circle of baking paper to the bottom of the tin, and then also add baking paper to the sides of the tin too. This way you will have no issues taking the cheesecake out!
Leaving this cheesecake to set
It it EXTREMELY important that you leave this cheesecake to set in the fridge.
If you don’t leave it to set for long enough, the texture will just be all wrong. It’ll just taste like a Biscoff whipped cream instead of a cheesecake. Still great to be honest, but it’s not what we’re going for.
You need to leave it in the fridge for at least 6 hours, I recommend just leaving it in there overnight, but 6 hours is good!
Looking for other cheesecake recipes? Here are some others you might like:
- For the biscuit base:
320g Biscoff biscuits
100g unsalted butter, melted
- For the cheesecake:
500g cream cheese
300g Biscoff spread, smooth or crunchy
30g granulated sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
200ml double cream
Plus an extra 200g Biscoff spread for the top, optional
- Start by greasing and lining the bottom and sides of an 8 inch spring form/loose bottomed cake tin. Leave this aside.
- Making the biscuit base:
- Start by crushing your Biscoff biscuits until you get fine crumbs. You can do this in a food processor or you can also just put them in a food bag and hit them with a rolling pin.
- Mix these crushed biscuits with the melted butter.
- Add this into your prepared cake tin and press it down until you get a smooth, even layer. Leave this aside.
- Making the cheesecake:
- In a large bowl, add the cream cheese, Biscoff spread, sugar, vanilla and lemon juice. Beat all this together until combined, then add in the double cream and whisk until you get a smooth, thick batter.
- Add this into your cake tin and spread it out, then melt the extra Biscoff spread in your microwave and pour this on top
- Leaving the cheesecake to set:
- Leave this to chill in your fridge for at least 6 hours, overnight is much better.
- Once it has set, take it out of the tin and then you can decorate it, if you want. I just piped some whipped cream on top and added some Biscoff sandwich biscuits.
- Now just cut into it and enjoy!