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Consisting of only a few key ingredients, this no-bake speculoos (Biscoff) cheesecake recipe from Jane's Patisserie is a cinch to make, and even easier to eat.

From the book


Okay, so I am a little obsessed with cheesecake (you might have noticed this if you have followed my blog for a few years). This one has always been so popular with my readers, and I have lost count of the amount of times I have made it. This spiced biscuit and spread give a wonderful, caramelised flavour to the base and cheesecake. Speculoos biscuit spread is SO good, and baking with it (or no-baking on this occasion) is the dreamiest of dreams.

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For the base:
300g speculoos biscuits (I use Biscoff)
100g melted unsalted butter
For the filling:
500g full-fat soft cheese
1 tsp vanilla extract
100g icing sugar
250g speculoos biscuit spread (I use Biscoff)
300ml double cream
For the decoration (optional):
75g speculoos biscuit spread, melted
150ml double cream
2 tbsp icing sugar
speculoos biscuits

Essential kit

You will need: a food processor and deep, 20cm springform cake tin.


Prep time: 30 minutes. Set time: 6+ hours. Lasts: 3+ days, in the fridge.

Blitz the biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl. Mix the melted butter into the biscuits, then press the mixture into the base of a deep, 20cm springform cake tin and refrigerate while you make the filling.

In a large bowl, add the soft cheese, vanilla extract and icing sugar and whisk until smooth. Add the biscuit spread and whisk again until smooth. Pour in the double cream and whisk again. (Alternatively, you can whip the cream separately to soft peaks, and then fold through the cheesecake mix.)

Once the mixture has thickened, spread the mixture over the biscuit base and leave the cheesecake to set in the fridge for at least 6 hours, or preferably overnight.

Once set, carefully remove the cheesecake from the tin. Drizzle over some melted biscuit spread – you can use a teaspoon or a piping bag. Whip the double cream and icing sugar together to soft peaks and then pipe onto your cheesecake in swirls. Add a biscuit to each swirl of cream, and then sprinkle over some crushed biscuit crumbs.


This recipe will work with any spread, such as chocolate or nut – just use the same amount as listed above.

The biscuits can be replaced with any other type of biscuit – yummy alternatives are gingernuts or digestives.


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From the book: Jane’s Patisserie: 100 deliciously customisable cakes, bakes, and treats

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