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Small Batch Biscoff Cheesecake (No-Bake)

If you’re looking for a luxe dessert, then this super creamy no bake biscoff cheesecake is here to make all your dessert dreams come true. Plus it uses just 6 ingredients and is made in a loaf tin making it perfect for smaller families and couples. You’re going to love this one!
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Chilling Time 1 day
Servings 6 slices
Author Sally


For the base:

  • 1 x 124 gram packet biscoff biscuits
  • 3 tablespoons melted vegan butter

For the filling:

  • 1 x 250 gram block cream cheese room temperature
  • ½ cup sweetened condensed milk regular or plant-based
  • ½ cup (approx 125 grams) biscoff spread
  • 1 teaspoon vanilla


  • Line a 8 x 4 inch loaf pan with baking paper, leaving a little of the paper hanging out over the top to make it easy to lift out the cheesecake.
  • In a food processor, add the biscoff biscuits and crush into fine crumbs. Add the melted butter and mix again until the crumbs are coated and starting to come together.
  • Tip the crumbs into the loaf pan and using a spoon or your hand, press the crumbs down until an even layer covers the base. Press it down firmly and then set aside in the fridge.
  • Place the cream cheese into the bowl of a stand mixer with the paddle attachment fitted and begin mixing, slowly before turning up to medium. Whip the cream cheese for at least 5 minutes or until it’s looking really creamy. Stop the mixer and add in the vanilla and biscoff spread and continue to whip for another 5 minutes scraping down the sides and bottom of the bowl to make sure the mixture is beating evenly.
  • Once this mixture is combined, with the mixer running on medium low, slowly drizzle in the sweetened condensed milk a little at a time. Continue beating until all of the condensed milk has been added and the mixture is smooth.
  • Pour the mixture into the loaf tin and smooth out evenly with a spoon or spatula. Place the cheesecake into the fridge to set overnight.
  • To remove the cheesecake from the pan, gently pull the excess paper from the long edge and the cheesecake should come out clean. Melt a little extra biscoff spread in the microwave and drizzle over the top. Cut into 6 slices and enjoy!


I use the Philadelphia lactose free cream cheese block for this recipe. I have not tried a spreadable cream cheese substitute but this may affect the cheesecake from setting so I would recommend the block.
It is so important for the success of this recipe to make sure your cream cheese is at room temperature before starting. To do this quickly, cut the block of cream cheese into cubes and let sit on the kitchen bench until room temperature.
Another important factor in the success of this recipe is the slow addition of the condensed milk so be patient in this step.
Sweetened condensed milk: I use the new plant based version which is made from oat and rice and works perfectly for this recipe. You can use regular if you wish or there is also a coconut milk based version available as another alternative. 
I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Not from Australia? Check out my US Conversion Guide.