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This Gluten Free Biscoff Cheesecake is the perfect no-bake, Christmas dessert recipe everyone will love! Made with gluten free spekulatius biscuits, it’s the perfect gluten free dupe for Biscoff. With a buttery biscuit base, Biscoff cream cheese topping and speculoos for decoration. A great festive dessert!
One thing I’ve always wanted to be able to make is a gluten free Biscoff cheesecake -but sadly Lotus Biscoff and Biscoff Spread is not gluten free.
But don’t worry, I’ve managed to find the perfect replacement, using the Schär gluten free Spekulatius biscuits, which are pretty much the same thing.
Not only do these spekulatius (or speculoos) biscuits taste just like Lotus Biscoff, you can also make an easy gluten free Biscoff spread with them too!
The base is made of crushed up Spekulatius – and then I make an easy homemade Spekulatius ‘Biscoff’ spread to flavour the cheesecake layer.
And it’s not compulsory, but these pretty biscuits make a lovely decoration to finish off the cheesecake too.
Check out my other festive no-bake gluten free Christmas desserts, including my Bueno Cheesecake recipe (another gluten free dupe!) and my Christmas Pudding Rocky Road.
Ingredients
There’s a printable recipe card for this gluten free bread pudding below. But for the shopping list here are the main ingredients you’ll need and any substiutions.
- Schär Gluten Free Spekulatius: These are the only gluten free biscoff replacements I’ve found, and you can find them in most UK free from aisles.
- Butter: I always use unsalted butter.
- Full Fat Cream Cheese: Always use full fat for cheesecakes – using a low fat cream cheese will make your topping too runny. I always use Philadelphia.
- Icing Sugar: Or confectioner’s sugar in the US.
- Double Cream: In the US this is called heavy whipping cream
To make the homemade ‘Biscoff’ spread you’ll need more spekulatius biscuits, as well as:
- Light Brown Sugar
- Vanilla Extract
- Milk
- Vegetable Oil
Due to the heavy reliance on dairy for this recipe, this recipe can’t easily be switched to a dairy free or vegan cheesecake.
How to Make Biscoff Cheesecake
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this no bake Biscoff cheesecake recipe is to make.
To make the Biscoff base:
Blitz the Spekulatius in a food processor until they form a fine crumb. Melt the butter in a large saucepan over a large heat. Once melted, pour in the blitzed biscuits and mix well.
Line the base of a 20cm loose-bottom tin, and then pour in the biscuit mix. Press firmly into the bottom of the tin in an even layer and then chill for at least 2 hours, but ideally overnight.
To make the gluten free Biscoff spread:
Blitz all the ingredients for the spread in a food processor until smooth. Mix well and then set to one side.
If the mixture is too thick add a tiny bit of extra milk until it forms a smooth, spread-like consistency similar to peanut butter.
To make the topping:
When ready to serve, decorate with lashings of caramel sauce, extra Spekulatius biscuits and sparkly sprinkles!
Add the cheesecake topping ingredients to a large mixing bowl and beat with an electric whisk until it thickens and forms peaks.
Spoon the Biscoff spread into the mixture and beat again for around 30 seconds until combined. Alternatively, you can ‘swirl’ the mixture in, depending on which you would prefer.
Spread the cheesecake mixture over the chilled biscuit base and smooth out the top, ensuring there are no air bubbles. Leave to set in the fridge, ideally overnight.
Storing and Freezing
This no bake cheesecake recipe needs to set overnight in the fridge, so ideally will be made the night before serving. You can make it 1-2 days beforehand though.
I’d recommend if making ahead of time that you don’t decorate the Biscoff cheesecake until just before serving, or the biscuits can soften in the fridge.
You can also freeze this Biscoff Cheesecake. I’d recommend freezing any leftover slices between parchment paper so they don’t stick together.
Frequently Asked Questions
Here are some FAQs about this easy Biscoff cheesecake recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Sadly Lotus Biscoff and Biscoff Spread are not gluten free. However the Schär gluten free spekulatius are the perfect dupe and you can use them to make a homemade Biscoff spread. Nobody will know it’s not the real deal!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Biscoff Cheesecake
Ingredients
For the base:
- 200 g Schär Gluten Free Spekulatius
- 85 g unsalted butter
For the ‘Biscoff’ spread
- 1 pack Schär Gluten Free Spekulatius
- 1 tbsp light brown sugar
- 1/2 tsp vanilla extract
- 40 g melted butter
- 2 tbsp milk
- 1 tsp vegetable oil
For the cheesecake topping:
- 600 g full fat cream cheese
- 100 g icing sugar
- 300 ml double cream
- 1 tsp vanilla extract
Instructions
To make the base:
- Blitz the Spekulatius in a food processor until they form a fine crumb. Melt the butter in a large saucepan over a large heat. Once melted, pour in the blitzed biscuits and mix well.
- Line the base of a 20cm loose-bottom tin, and then pour in the biscuit mix. Press firmly into the bottom of the tin in an even layer and then chill for at least 2 hours, but ideally overnight.
To make the gluten free Biscoff spread:
- Blitz all the ingredients for the spread in a food processor until smooth. Mix well and then set to one side. If the mixture is too thick add a tiny bit of extra milk until it forms a smooth, spread-like consistency similar to peanut butter.
To make the cheesecake topping:
- Add the cheesecake topping ingredients to a large mixing bowl and beat with an electric whisk until it thickens and forms peaks.
- Spoon the Biscoff spread into the mixture and beat again for around 30 seconds until combined. Alternatively, you can ‘swirl’ the mixture in, depending on which you would prefer.
- Spread the cheesecake mixture over the chilled biscuit base and smooth out the top, ensuring there are no air bubbles. Leave to set in the fridge, ideally overnight.
- When ready to serve, decorate with lashings of caramel sauce, extra Spekulatius biscuits and sparkly sprinkles!
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this gluten free cheesecake.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Biscoff Cheesecake.
Nutrition
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Hi, can you suggest an alternative to the spekulatius biscuits?thanks
I am struggling to get them anywhere so I’d love to know that too
Hi Sarah, could you recommend a dairy free cheesecake recipe I can adapt in order to make this both GF and DF?
Thanks,
Chris