No Bake Biscoff Cheesecake
No Bake Biscoff Cheesecake is a easy British recipe that serves 12. 350 calories per serving. Recipe by Rumena Begum on YouTube.
Prep: 48 min | Cook: 4 hrs | Total: 5 hrs 3 min
Cost: $30.79 total, $2.57 per serving
Ingredients
- 200 g White Chocolate (good quality, broken into pieces)
- 300 g Digestive Biscuits (or any plain tea biscuits, crushed)
- 150 g Unsalted Butter (cut into cubes for quick melting)
- 400 g Cream Cheese (full‑fat, softened)
- 2 tsp Vanilla Extract (pure vanilla preferred)
- 150 g Icing Sugar (sifted)
- 200 ml Heavy Whipping Cream (cold, for whipping)
- 100 g White Chocolate Spread (for glaze and marble effect, melt before use)
- 6 pieces Lotus Biscoff Biscuits (whole, for garnish)
- 4 tbsp Crushed Biscuit Spread (optional swirl, can use extra biscuit crumbs mixed with butter)
Instructions
Melt White Chocolate
Break the white chocolate into pieces and melt in the microwave in 20‑second bursts, stirring between bursts until smooth.
Time: PT2M
Cool Melted Chocolate
Let the melted white chocolate sit at room temperature for about 10 minutes to cool slightly before folding into the filling.
Time: PT10M
Crush Biscuits
Place the biscuits in a food processor and blitz until you have a fine crumb.
Time: PT2M
Cube Butter
Cut the butter into small cubes to speed up melting.
Time: PT1M
Melt Butter
Microwave the butter cubes in 15‑second intervals, stirring until fully melted.
Time: PT2M
Combine Crumbs and Butter
Add the biscuit crumbs to the melted butter and stir with a spatula until the mixture is evenly coated.
Time: PT2M
Press Base into Tins
Divide the crumb‑butter mixture between the 8‑inch and 10‑inch tins, spread evenly and press firmly with a spoon or the back of a spatula to form a compact base.
Time: PT2M
Mix Cream Cheese Filling
In the same bowl, add the softened cream cheese, vanilla extract, and icing sugar. Using an electric whisk, beat until the mixture is completely smooth and free of lumps.
Time: PT5M
Fold in Melted White Chocolate
Gently fold the cooled melted white chocolate into the cream cheese mixture until fully incorporated.
Time: PT2M
Whip Heavy Cream
In a separate bowl, whisk the cold heavy cream until it reaches soft, fluffy peaks.
Time: PT5M
Fold Whipped Cream into Filling
Add the whipped cream to the cheese‑chocolate mixture and gently fold until just combined. Do not whisk.
Time: PT2M
Add Optional Biscuit Swirl
Stir in about four tablespoons of crushed biscuit spread (or extra biscuit crumbs) and give a quick swirl with a spatula.
Time: PT2M
Transfer Filling to Tins
Spoon the filling over the prepared bases, smooth the tops with a spatula, and lightly press to ensure even coverage.
Time: PT2M
Chill to Set
Place the tins in the refrigerator and let the cheesecakes set for at least three hours.
Time: PT3H
Temperature: 4°C
Melt White Chocolate Spread for Glaze
Microwave the white chocolate spread in short bursts until smooth.
Time: PT2M
Glaze Cheesecake
Pour the melted spread over the chilled cheesecake, then gently shake the tin to spread it evenly.
Time: PT2M
Create Marble Effect
Drop small teaspoons of extra white chocolate onto the glaze and swirl with a toothpick to form a marble pattern.
Time: PT2M
Garnish
Scatter crushed biscuit spread around the edge and place whole Lotus biscuits on top for decoration.
Time: PT2M
Final Chill
Return the decorated cheesecakes to the refrigerator for another hour to let the glaze set.
Time: PT1H
Temperature: 4°C
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of White Chocolate: Milk chocolate (will change flavor)
- Instead of Digestive Biscuits: Graham crackers, Maria biscuits
- Instead of Unsalted Butter: Margarine (will affect flavor)
- Instead of Cream Cheese: Neufchâtel cheese (lower fat)
- Instead of Vanilla Extract: Vanilla paste, Maple extract
- Instead of Icing Sugar: Powdered sugar
- Instead of Heavy Whipping Cream: Cold full‑fat coconut milk (non‑dairy)
- Instead of White Chocolate Spread: White chocolate ganache
- Instead of Lotus Biscoff Biscuits: Speculoos biscuits
- Instead of Crushed Biscuit Spread: Chocolate spread
Equipment Needed
- Food Processor
- Microwave
- Mixing Bowl
- Electric Hand Whisk
- Spatula
- Large Spoon (optional)
- 8‑inch and 10‑inch Cake Tins
- Piping Bag or Small Sandwich Bag (optional)
- Toothpick (optional)
Critical Steps — Do Not Skip
- Pressing the biscuit‑butter base firmly to avoid cracks.
- Folding whipped cream gently to keep the filling airy.
- Chilling the cheesecake for the full set time.
Chef Tips from the Video
- Use a kitchen scale for accurate biscuit and butter measurements.
- For extra shine, brush the glaze with a thin layer of melted white chocolate just before serving.
- If you prefer a darker marble, add a few drops of dark chocolate to the white chocolate glaze.
Troubleshooting
Base falls apart when unmolding.
Press the crumb‑butter mixture firmly and chill the base for at least 30 minutes before adding filling.
Filling is grainy or lumpy.
Ensure the cream cheese is fully softened and beat until completely smooth before adding other ingredients.
Glaze cracks or separates.
Melt the white chocolate spread gently and pour while still warm; avoid refrigerating the glaze before it sets.
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Can sit out for up to 2 hours when served.
Make-Ahead Tips
- Prepare the biscuit base a day ahead and keep it refrigerated.
- The filling can be made 2‑3 hours before chilling; keep it covered.
- Glaze can be melted and poured just before serving for a fresher shine.
Frequently Asked Questions
What is the cultural significance and history of no‑bake biscuit cheesecake in British dessert tradition?
No‑bake biscuit cheesecakes became popular in the UK as a quick alternative to traditional baked cheesecakes, especially for summer entertaining when ovens were less used. They combine the classic British love of tea biscuits with the creamy texture of American-style cheesecakes, creating a hybrid dessert that’s both light and indulgent.
What are the traditional regional variations of biscuit cheesecake in British cuisine?
In England, digestive biscuits are most common, while in Scotland a shortbread base is favored. Some regions add a layer of jam or fruit compote, and others incorporate caramel or toffee pieces for extra crunch. The marble white‑chocolate version shown by Rumena Begum is a modern twist on these classics.
How is a no‑bake biscuit cheesecake traditionally served in the United Kingdom?
It is usually served chilled, sliced into wedges, and accompanied by a cup of tea. Garnishes often include crushed biscuits, fresh berries, or a drizzle of chocolate or caramel sauce. Rumena Begum’s version adds a glossy white‑chocolate glaze and Lotus biscuit garnish for visual appeal.
What occasions or celebrations is no‑bake biscuit cheesecake traditionally associated with in British culture?
Because it requires no oven, it’s a favorite for summer garden parties, baby showers, and informal family gatherings. It’s also popular for holiday desserts when a lighter, chilled option is preferred over a heavy baked cake.
What makes the marble white‑chocolate topping special in Rumena Begum’s no‑bake biscuit cheesecake?
The marble effect is created by swirling extra white‑chocolate glaze into the smooth base glaze, giving a visually striking pattern that also adds pockets of richer chocolate flavor. This technique is simple yet elevates the dessert’s presentation without extra baking steps.
What are the most common mistakes to avoid when making Rumena Begum’s no‑bake biscuit cheesecake?
Common errors include under‑pressing the biscuit base, over‑whipping the cream (which can turn buttery), and adding the melted white chocolate while it’s too hot, which can cause the cream cheese to curdle. Follow the critical steps and let the chocolate cool slightly before folding.
Why does this no‑bake biscuit cheesecake recipe use a folded whipped cream technique instead of fully mixing it in?
Folding preserves the air incorporated into the whipped cream, giving the cheesecake a lighter, mousse‑like texture. Fully mixing would deflate the cream, resulting in a denser, heavier filling.
Can I make Rumena Begum’s no‑bake biscuit cheesecake ahead of time and how should I store it?
Yes, you can prepare the base and filling up to 24 hours in advance. Keep the assembled cheesecake covered in the refrigerator. Add the glaze and garnish just before serving to maintain the glossy finish.
What texture and appearance should I look for when the no‑bake biscuit cheesecake is done?
The filling should be firm enough to hold its shape when sliced but still slightly wobbly in the center, indicating it’s fully set. The glaze should be smooth, glossy, and the marble swirls should be distinct but not bleeding into each other.
What does the YouTube channel Rumena Begum specialize in?
The YouTube channel Rumena Begum focuses on easy‑to‑follow home‑cooking tutorials, especially quick desserts, comfort foods, and creative twists on classic recipes that require minimal equipment.
How does the YouTube channel Rumena Begum’s approach to British dessert cooking differ from other British cooking channels?
Rumena Begum emphasizes speed and simplicity, often using no‑bake methods and pantry staples, whereas many other British cooking channels feature more traditional, oven‑based techniques. Her videos also highlight visual plating tricks like marble glazes.
Last updated: September 1, 2026
