Easy cheesecake takes the biscuit

Recipe and photos by Lorraine Gibson

THERE’S always a perfectly good excuse to have a biscuit, but since it’s National Biscuit Day today (May 29), why not elevate the humble biscuit to a thing of wonder?

Now I happen to love that staple two-pack of hotel-room tea trays, the Lotus Biscoff. It’s feather-light but the firm crunch is unique and perfect with a dark roasted coffee.

It’s also perfect for making one of the scrummiest cheesecakes that will ever melt in your mouth.

Here’s our family no bake, easy-peasy, five ingredient recipe, which goes down a storm if we have any left to serve up to guests.


  • 248g pack of Biscoff biscuits
  • 60/70g melted butter
  • 500g room temperature cream cheese
  • 1 jar of Biscoff spread
  • 100g icing sugar

– Crush the biscuits into fine crumbs and pour into a bowl. Take out two tablespoons of the crumbs and reserve for later.
– Mix the melted butter into the crumbs and press – very firmly until compacted – into an eight-inch square, lined baking tray.
– Mix the cream cheese, 150g of the Biscoff spread and the icing sugar together and whisk until combined.
– Spread the mix over your base and even out.
– Melt 200g of Biscoff spread, pour over the mix and smooth out.
– Sprinkle the reserve crumbs around the edge – as in the photo – and place a single biscuit for decoration in the centre or in one of the corners.
– Chill in the fridge – minimum three hours – serve and look smug while everyone tells you that it really takes the biscuit!

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