No-bake Nutella and Biscoff Cheesecake

Amy Massey
by Amy Massey
12 Slices
30 min

I'm going to go out on a limb and say I think this may be the best cheesecake I've ever made. The combination of Nutella and Biscoff is a match made in heaven. The two flavours balance out perfectly together, making this light and airy cheesecake sweet enough to satisfy the sweetest of sweet tooths, while not being so sickly that you have to give up after a few mouthfuls!

As it is a completely no-bake cheesecake too, it's so easy to put together and the perfect make-ahead dessert for any party or get together.

This no-bake, no-fuss recipe looks and tastes way more impressive than something that is so quick and easy to put together!

First, a crumbly biscuit base is made from the sweet and spiced biscoff biscuits.

Cream cheese and Nutella is then swirled together to begin the base.

Finally, the whipped cream is folded into the chocolatey cheese mixture, adding the light and airy texture to the cheesecake.

No-bake Nutella and Biscoff Cheesecake
Recipe details
  • 12  Slices
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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For the base
  • 290g biscoff biscuits
  • 100g unsalted butter
For the cheesecake filling
  • 400ml cold double cream
  • 500g cream cheese
  • 400g Nutella
  • 80g icing sugar
For the topping
  • 200g biscoff spread
  • 2 biscoff biscuits

To make the base, crush the biscoff biscuits into crumbs. You can do this either by hand or in a food processor.
Melt the butter in a small saucepan, then stir into the biscuits.
Push the biscuit mixture into the bottom of and 8 inch springform tin. Ensure they are evenly spread and tightly packed.
In a large bowl, whisk the double cream until it forms stiff peaks.
In another mixing bowl, combine the Nutella, cream cheese and icing sugar and stir well until combined.
Gradually add the whipped cream to the rest of the cheesecake mixture. Gently fold it on, being careful not to stir too much or you will lose a lot of air.
Pour the cheesecake mixture on top of the biscuit base and spread out the top evenly.
Place in the fridge and refrigerate overnight.
The next day, take the cheesecake out of the fridge.
Pour the biscoff spread into a small saucepan and gently heat until melted.
Pour the melted biscoff spread on top of the cheesecake. You can either do this while it is in the tin, or remove the cheesecake from the tin first to allow the biscoff to drip down the sides of the cheesecake for decorative purposes. If you hoose to do this, be sure to run a pallette knife down the sides of the tin before opening the springform tin.
Gently crumble the 2 biscoff biscuits around the outside of the cheesecake.
Return the cheesecake to the fridge to set for at least one hour.
  • Diane Hamilton Hinkle Diane Hamilton Hinkle on Feb 07, 2023

    i don’t know what Biscof biscuits or Biscof spread are. Do I use it and don’t know the meaning? This recipe sounds wonderful but I don’t understand ingredients. Help.

    • Amy Brown Amy Brown on Feb 08, 2023

      Biscoff biscuits are caramelised shortcrust biscuits that are thin and crunchy. The name Biscoff is part biscuit, part coffee. Some say they taste like cinnamon. Lotus Biscoff is the brand I believe.

  • Diane Hamilton Hinkle Diane Hamilton Hinkle on Feb 08, 2023

    I’m one of the few who does not like coffee, so I probably would not like it. Maybe some other cookie, shortbread, etc. could be substituted. Thanks for the answer.

    • See 1 previous
    • Tanya Shohov Tanya Shohov on Jun 22, 2023

      I HATE the taste of coffee. Never drink it only tea and I Love Biscoff cookies! They taste like gingerbread and cinnamon shortbread had a baby. No coffee flavor at all.