Hello! I'm Lola.
  • About NiolaBlooms
  • Work with me
  • Contact Us
  • Vegan Recipes eBook
  • Home
  • RECIPES
    • Breakfast
    • Main Dishes
    • Desserts
    • Quick & Easy
    • Smoothies
    • Low Carb
    • DIET
      • PALEO
      • VEGAN
      • GLUTEN FREE
  • LIFESTYLE
    • HOME
      • CRAFTS & DIY
      • DECOR
      • Plants
    • WELLNESS
      • SELF CARE
      • SICKLE CELL DISEASE
    • TRAVEL
      • BUDGET TRAVELS
      • DESTINATIONS
      • KID FRIENDLY TRAVELS
  • FREE GOODIES!
    • Vegan Recipes eBook
    • Ultimate Planner

Niola Blooms

Living life in full Bloom

RECIPES, Desserts · March 12, 2022

No-Bake Mascarpone Biscoff Cheesecake

Spread the love by sharing!
Jump to Recipe
Creamy and delicious mascarpone biscoff cheesecake that is sure to impress family and guests at any occasion. This no-bake cheesecake is easy to make as it requires less effort compared to a baked cheesecake.
No oven is needed. Now, let’s get right to it!
mascarpone cheesecake

No-bake cheesecakes have become quite popular lately. This comes as no surprise at all because it requires less effort and isn’t as prone to mishaps when compared to baked cheesecakes. Think about how many times you’re not quite sure if your baked cheesecake is ready.

Having to check constantly whether the cheesecake is jiggly enough or the middle is set just right!

This no-bake mascarpone biscoff cheesecake takes all of that guess work away. Leave in the fridge to set for a few hours before serving and you’re good to go.

How to make a no-bake Biscoff Cheesecake

Super easy! To make the biscuit base for the No-Bake Mascarpone Biscoff Cheesecake, crush 300grams of biscuit and combine with 125grams of melted butter.

The cheesecake is packed with a lovely caramel flavour thanks to the biscoff spread in the cheesecake filling. To tone down the caramel flavours a little, using a combination of crushed Biscoff and Rich tea biscuits for the base works really well.

However, if you love that deep caramel flavour, feel free to leave out the rich tea biscuits completely and use 300grams of Biscoff biscuits for the biscuit base.

Biscoff cheesecake

Make the cheesecake filling by whisking together mascarpone cheese, cream cheese, powdered sugar and biscoff spread until thoroughly combined. Fold in whipped double cream gently. Pour the cheese mixture on top of the biscuit base and leave to set in the fridge for up to 6 hours or overnight.

I have used a 9″ (22cm) Spring form cake tin lined with parchment paper for this cheesecake. This recipe serves up to 8 people.

How to store your Mascarpone Biscoff Cheescake

The cheesecake will keep fresh for up to 4 days in the fridge. To make sure it stays fresher for longer, seal in an airtight cake tin or container before storing in the fridge.

Love this recipe? Then you must try our popular recipes such as our Cherry Almond Galette recipe and the No-Churn Mascarpone Ice Cream recipe. We also recommend our super Easy Key Lime Pie recipe!
no-bake biscoff cheesecake
Biscoff cheesecake
Print Recipe

No-Bake Mascarpone Biscoff Cheesecake

Prep Time1 hour hr 30 minutes mins
Resting time6 hours hrs
Servings: 8

Ingredients

For the Cheesecake Biscuit Crust

  • 150 grams Lotus Biscoff Biscuits
  • 150 grams Rich tea or Digestive Biscuits
  • 100 grams Melted Butter

For the cheesecake filling

  • 300 ml Double cream
  • 50 grams Powdered Sugar
  • 250 grams Biscoff Spread (Smooth)
  • 180 grams Full Fat Philadelphia Cream Cheese
  • 250 grams Mascarpone Cheese

To decorate the cheesecake

  • 2 Biscoff biscuits – crushed and some extra to decorate
  • 3 tbsp Biscoff spread (melted)
  • ½ cup Whipped cream – to pipe on cheesecake

Instructions

To make the biscuit base

  • In a food processor, crush the biscoff biscuits and rich tea / digestive biscuits until you get a sandy texture.
  • Pour the melted butter into the crushed biscuits and mix until combined.
  • Tip the biscuit mixture into a prepared spring form cake tin. Press down to achieve an even layer at the bottom of the tin. Place in the fridge.

To make the cheesecake filling

  • In a large mixing bowl, whisk together the mascarpone cheese, cream cheese, powdered sugar and biscoff spread.
  • Pour the double cream into a separate bowl and whip until it forms stiff peaks.
  • Carefully fold the whipped cream into the cheese mixture until thoroughly combined.
  • Take the cheesecake filling and pour it into the springform tin, right on top of the biscuit base.
  • Place the cheesecake in the fridge to set for up to 6 hours or overnight.
  • Once the cheesecake is set, top with crushed biscuits and melted biscoff spread. You can also pipe some whipped cream to decorate (optional)
  • Serve and enjoy!

Posted In: RECIPES, Desserts

Get on the List

You’ll Also Love

Chewy Granola Bar Recipe – Cranberry Banana Flapjack
Easy Pasta Salad – Italian-Style
Gluten-Free Waffles Recipe

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Soft Fluffy Doughnut Recipe

New Recipe!

Download Now!

Download Now!

Gluten-Free Waffles

https://niolablooms.com/wp-content/uploads/2021/04/InShot_20210421_222322364.mp4

Recent Comments

  • Niola on Lotus Biscoff Baked Oats
  • Janelle on Lotus Biscoff Baked Oats
  • Niola on Living with Sickle Cell Disease | Blooming despite the Pain
  • Ufuoma on Living with Sickle Cell Disease | Blooming despite the Pain

Stay Updated

Archives

  • Instagram
  • Mail
  • Pinterest

hey there!

Welcome to NiolaBlooms where I share with you fun and healthy easy recipes for busy people as well as Wellness tips to help you live a healthy happy life. Thanks so much for stopping by!

WORK WITH ME

  • About NiolaBlooms
  • Work with me
  • Contact Us
  • Vegan Recipes eBook

BROWSE BY RECIPE

  • Breakfast
  • Main Dishes
  • Desserts
  • Smoothies
  • Quick & Easy

LIFESTYLE

  • HOME
  • WELLNESS
  • TRAVEL
  • Disclosure & Privacy
  • Contact Us

Copyright © 2025 Niola Blooms · Theme by 17th Avenue

×

Log In

Forgot Password?

Not registered yet? Create an Account

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie SettingsAccept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

GDPR - Terms and Conditions - Privacy Policy