When you need a stunning dessert at a moment’s notice, these simple no-bake cheesecakes are the perfect solution. Each recipe requires just six ingredients or fewer, relying on clever shortcuts to deliver maximum flavour and a wonderfully creamy texture without any fuss. A short ingredient list doesn’t mean a compromise on taste, as you’ll see with these decadent, crowd-pleasing treats.
First up is the sensational Biscoff cheesecake, a true showstopper for anyone who adores the deep, caramelized notes of the famous biscuit. We also have a classic cookies-and-cream Oreo version and an unbelievably simple Chocolate Hazelnut Ice Cream Cheesecake. Explore these easy recipes and find your new go-to dessert!
1. Heavenly No-Bake Biscoff Cheesecake
This is the ultimate treat for fans of the iconic spiced biscuit. With a crunchy Biscoff base, a silky-smooth cheesecake filling, and a decadent drizzle of Biscoff spread, this dessert is guaranteed to impress. It’s incredibly quick to prepare and perfect for making ahead.
Ingredients
- 300g Biscoff biscuits
- 100g unsalted butter, melted
- 500g full-fat cream cheese, at room temperature
- 100g icing sugar, sifted
- 250g Biscoff spread
- 300ml double cream
Instructions
- Grease and line the base of a 20cm springform cake tin.
- Place 200g of the Biscoff biscuits in a food processor and blitz into fine crumbs. Pour in the melted butter and pulse until combined. Tip the mixture into the prepared tin and press down firmly to create an even base. Chill in the refrigerator for 30 minutes.
- In a large bowl, beat the cream cheese, icing sugar, and 200g of the Biscoff spread with an electric mixer until smooth and fully combined.
- In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Spoon the filling over the chilled biscuit base and smooth the top with a spatula. Refrigerate for at least 6 hours, or preferably overnight, until firm.
- To serve, gently melt the remaining 50g of Biscoff spread in the microwave for 15-20 seconds. Drizzle over the top of the cheesecake. Roughly crush the remaining 100g of biscuits and sprinkle them around the edge for decoration.
Nutrition Information
(Per serving, based on 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Fat | 45g |
| Carbohydrates | 38g |
| Protein | 6g |
2. Classic Cookies & Cream Oreo Cheesecake
For a guaranteed crowd-pleaser, this Oreo cheesecake is a must-try. It combines a crunchy Oreo base with a rich, creamy filling studded with chunks of more Oreos. The classic cookies-and-cream flavour is a timeless hit, making this the perfect fuss-free dessert for any party or family gathering.
Ingredients
- 300g Oreo cookies
- 100g unsalted butter, melted
- 600g full-fat cream cheese, at room temperature
- 100g icing sugar, sifted
- 1 tsp vanilla extract
- 300ml double cream
Instructions
- Grease and line the base of a 20cm springform cake tin.
- Place 200g of the Oreos in a food processor and pulse into fine crumbs. Add the melted butter and mix until it resembles wet sand. Press the mixture firmly into the bottom of the prepared tin. Chill for 30 minutes.
- In a large bowl, beat the cream cheese, icing sugar, and vanilla extract together until smooth and creamy.
- In another bowl, whip the double cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture.
- Roughly chop the remaining 100g of Oreos and gently fold them into the cheesecake filling.
- Spoon the filling onto the chilled base and level the top with a spatula. Chill in the refrigerator for at least 6 hours, or overnight, until set.
Nutrition Information
(Per serving, based on 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Fat | 42g |
| Carbohydrates | 35g |
| Protein | 7g |
3. 3-Ingredient Chocolate Hazelnut Ice Cream Cheesecake
This recipe is a marvel of simplicity. Using just three core ingredients, it creates an indulgent frozen cheesecake that tastes incredibly rich and complex. The crunchy honey-nut cornflake base is the perfect contrast to the smooth, decadent chocolate-hazelnut filling. It’s an effortless dessert that’s ideal for feeding a crowd.
Ingredients
- 125g honey nut cornflakes
- 400g chocolate hazelnut spread (like Nutella)
- 500g full-fat cream cheese, at room temperature
- Optional: 25g roasted hazelnuts, chopped, for garnish
Instructions
- Line the base and sides of a 20cm springform cake tin with baking parchment.
- Lightly crush the cornflakes in a bowl using your hands or the end of a rolling pin.
- Gently melt 150g of the chocolate hazelnut spread in the microwave in 20-second bursts. Pour it over the crushed cornflakes and mix until everything is coated.
- Tip the cornflake mixture into the prepared tin and press down to form a firm, even base. Place in the freezer for 30 minutes to set.
- In a large bowl, beat the cream cheese and the remaining 250g of chocolate hazelnut spread until smooth and completely combined.
- Spoon the filling over the chilled base and spread evenly. Freeze for at least 4 hours, or overnight, until solid.
- To serve, remove from the freezer and let it sit at room temperature for 15-20 minutes to soften slightly. Garnish with chopped roasted hazelnuts, if desired.
Nutrition Information
(Per serving, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 395 kcal |
| Fat | 28g |
| Carbohydrates | 30g |
| Protein | 6g |