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Make this indulgent Biscoff and Nutella no-bake cheesecake! With a Lotus biscuit base, Nutella-infused filling, and a smooth Biscoff topping, this Nutella and Biscoff cheesecake is a showstopper for any party or gathering.

Why You’ll Love This Biscoff and Nutella No-Bake Cheesecake

If you’re a cheesecake lover, this Biscoff and Nutella no-bake cheesecake is a must-try. Combining the caramelized flavour of Lotus biscuits with the rich creaminess of Nutella, it’s a dessert that everyone will adore.

Over the years, I’ve become known for my cheesecake recipes, with my Biscoff cheesecake being one of my most popular. This version takes that classic to the next level by adding Nutella to the filling, creating a chocolatey, nutty twist.

This cheesecake is also perfect as a centerpiece for any party or gathering. Not only is it delicious, but it also looks stunning with its smooth Biscoff topping and crumbly biscuit edge.

What Makes This Cheesecake Special?

This cheesecake is a no-bake dessert, which means it’s incredibly easy to make. You don’t need an oven or advanced baking skills to create a dessert that’s as impressive as it is delicious.

The Lotus biscuit base provides the perfect crunchy foundation, while the Nutella-infused filling is light, creamy, and indulgent. The finishing touch is a smooth layer of melted Biscoff spread, which adds an extra layer of caramelized sweetness.

Equipment You’ll Need

To make this cheesecake, you’ll need the following tools:

8-inch (20cm) springform pan – Essential for shaping the cheesecake and releasing it easily.
Mixing bowls – Two large for the filling and another for the biscuit base.
Hand whisk or electric mixer – To whip the cream and combine the filling.
Spatula or spoon – For smoothing the cheesecake layers.
Food processor or a sandwich bag and rolling pin – To crush the Lotus biscuits for the base.

Ingredients for Biscoff and Nutella No-Bake Cheesecake

For the Base:

290 g Lotus Biscuits, finely crushed (2 ¾ cups Biscoff cookies)
100 g unsalted or salted butter, melted (7 tbsp unsalted or salted butter)

For the Cheesecake Filling:

400 ml double cream, cold (1 ⅔ cups heavy whipping cream)
500 g cream cheese, room temperature (2 cups cream cheese)
450 g Nutella (1 ¾ cups Nutella or similar chocolate-hazelnut spread)
80 g icing sugar (⅔ cup powdered sugar)

For the Topping:

200 g Biscoff spread, melted (¾ cup cookie butter)
2 Lotus Biscuits, finely crushed (2 Biscoff cookies)

How to Make Biscoff and Nutella No-Bake Cheesecake

Step 1: Prepare the Base

Start by lining the bottom of an 8-inch springform pan with a circular piece of parchment paper. Next, crush the Lotus biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.

In a medium mixing bowl, combine the crushed biscuits with the melted butter and mix until the texture resembles wet sand. Press this mixture firmly into the base of the prepared pan, using the back of a spoon to smooth it out. Place the pan in the fridge to chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, whip the cold double cream until it holds stiff peaks. Set this aside for now.

In another bowl, beat the cream cheese, icing sugar and Nutella together until smooth and creamy. Next, gently fold in the whipped cream, being careful not to overmix so the filling stays light and airy.

Scoop the Nutella cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula or the back of a spoon. Refrigerate for at least 6 hours, or ideally overnight, to set.

Step 3: Add the Biscoff Topping

Once the cheesecake has set, carefully remove it from the springform pan and transfer it to a serving plate.

Melt the Biscoff spread in the microwave or over low heat until it becomes smooth and pourable. Make sure it’s not piping hot as you don’t want to melt your cheesecake. Pour the melted Biscoff spread over the top of the cheesecake, spreading it into an even layer with a spatula or the back of a spoon.

Finally, sprinkle the crushed Lotus biscuits around the edge of the cheesecake to create a decorative border. Return the cheesecake to the fridge for about 30 minutes to allow the topping to set.

Step 4: Serve and Enjoy!

Slice into portions and serve as is, or pair it with whipped cream or fresh berries for an extra touch.

Why This Cheesecake Is Perfect for Any Occasion

This Biscoff and Nutella no-bake cheesecake is ideal for parties, family gatherings, or any occasion where you want to impress. Its creamy, indulgent filling and beautiful presentation make it a crowd-pleaser.

Because it’s no-bake, it’s also a stress-free dessert to prepare. You can make it ahead of time and simply add the finishing touches before serving.

Tips for the Best Biscoff and Nutella No-Bake Cheesecake

Chill Time Is Key: For the best results, chill the cheesecake overnight. This allows the filling to be fully set and the flavours to develop.
Room-Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature to avoid lumps in the filling.
Customize the Topping: If you’re feeling creative, try adding swirls of Nutella or extra decorations to the top for a unique finish.

Serving Suggestions

This cheesecake is rich and indulgent, so it pairs beautifully with lighter accompaniments. Serve it with a dollop of whipped cream or fresh fruit, such as strawberries or raspberries, to balance the sweetness.

For an extra indulgence, drizzle some melted Nutella over the slices just before serving. This creates an impressive presentation that’s sure to wow your guests.

Why You’ll Keep Coming Back to This Recipe

This Biscoff and Nutella no-bake cheesecake is the perfect combination of flavours and textures. The caramelized biscuit base, creamy Nutella filling, and smooth Biscoff topping come together to create a dessert that’s as delicious as it is beautiful.

Whether you’re hosting a party or simply enjoying it at home, this cheesecake is guaranteed to become a favourite. Try it once, and you’ll find yourself coming back to this recipe again and again.

However, if you’re after a cheesecake that offers a different flavour, check out my No-Bake Twix Cheesecake or this No-Bake Milkybar Cheesecake.

A no-bake cheesecake that has a nutella cheesecake filling and topped with smooth biscoff spread

No-Bake Biscoff and Nutella Cheesecake

Combining two of your favourite flavours in one cheesecake!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cheesecake, Lotus Biscoff, No bake, Nutella, speculoos

Prep Time: 20

Chill Time: 6

Total Time: 6 20

Servings:

Equipment

1 8" (20cm) Springform tin Minimum 2" deep

Ingredients

Base:

290 g Lotus Biscuits finely crushed, (2 ¾ cups Biscoff cookies, finely crushed)
100 g unsalted butter melted, (7 tbsp unsalted butter)

Cheesecake filling:

400 ml double cream cold, (1 ⅔ cups heavy whipping cream, cold)
500 g cream cheese room temp, (2 cups cream cheese, softened)
450 g Nutella (1 ¾ cups Nutella or similar chocolate-hazelnut spread)
80 g icing sugar (⅔ cup powdered sugar/confectioners’ sugar)

Topping:

200 g Biscoff spread melted, (¾ cup Biscoff cookie butter, melted)
2 Lotus biscuits finely crushed, (2 Biscoff cookies, crushed)

Instructions

Step 1: Prepare the Base

Start by lining the bottom of an 8-inch springform pan with a circular piece of parchment paper.
Next, crush the Lotus biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
In a medium mixing bowl, combine the crushed biscuits with the melted butter and mix until the texture resembles wet sand.
Press this mixture firmly into the base of the prepared pan, using the back of a spoon to smooth it out. Place the pan in the fridge to chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, whip the cold double cream until it holds stiff peaks. Set this aside for now.
In another bowl, beat the cream cheese, icing sugar and Nutella together until smooth and creamy.
Next, gently fold in the whipped cream, being careful not to overmix so the filling stays light and airy.
Scoop the Nutella cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula or the back of a spoon. Refrigerate for at least 6 hours, or ideally overnight, to set.

Step 3: Add the Biscoff Topping

Once the cheesecake has set, carefully remove it from the springform pan and transfer it to a serving plate.
Melt the Biscoff spread in the microwave or over low heat until it becomes smooth and pourable. Make sure it's not piping hot as you don't want to melt your cheesecake.
Pour the melted Biscoff spread over the top of the cheesecake, spreading it into an even layer with a spatula or the back of a spoon.
Finally, sprinkle the crushed Lotus biscuits around the edge of the cheesecake to create a decorative border. Return the cheesecake to the fridge for about 30 minutes to allow the topping to set.