Description
This indulgent No-Bake Biscoff Cheesecake features a crunchy Lotus biscuit base and a creamy, velvety Biscoff-flavored filling. Perfect for those who love the unique caramelized flavor of Biscoff spread, this cheesecake requires no baking and is chilled to set, making it a wonderfully easy yet impressive dessert for any occasion.
Ingredients
Scale
Base
- 300 g Lotus/Biscoff biscuits
- 125 g unsalted butter, melted
Cheesecake Filling
- 500 g full-fat cream cheese
- 100 g icing sugar
- 250 g Biscoff spread (smooth or crunchy)
- 1 tsp vanilla extract
- 300 ml double cream
Topping
- 150 ml double cream
- 2 tbsp icing sugar
- 75 g Biscoff spread, melted
- Additional Biscoff biscuits, for decoration
Instructions
- Prepare the base: Blitz the 300 g of Lotus/Biscoff biscuits in a food processor until they turn into fine crumbs. Combine the biscuit crumbs with 125 g melted unsalted butter and mix thoroughly. Press this mixture firmly into the base of an 8 inch (20 cm) deep springform tin to form an even layer.
- Make the cheesecake filling: Using an electric mixer, mix 500 g cream cheese, 1 tsp vanilla extract, 100 g icing sugar, and 250 g Biscoff spread until completely smooth and well incorporated.
- Whip the cream: Add 300 ml double cream to the cream cheese mixture and whisk gently but steadily until the mixture thickens and holds stiff peaks. Alternatively, whip the cream separately to stiff peaks and gently fold it into the cream cheese mixture to maintain a light texture.
- Assemble and chill: Spread the cheesecake mixture evenly over the biscuit base in the springform tin. Cover and chill in the refrigerator for at least 5-6 hours, preferably overnight, to allow the cheesecake to set firmly.
- Prepare the topping: Whip 150 ml double cream with 2 tbsp icing sugar until stiff peaks form. Melt 75 g Biscoff spread to use for drizzling.
- Decorate and serve: Carefully remove the cheesecake from the tin. Pipe or spread the whipped cream topping over the chilled cheesecake. Drizzle the melted Biscoff spread on top and decorate with extra Biscoff biscuits, adding one biscuit per slice for presentation before serving.
Notes
- This no-bake cheesecake is perfect for Biscoff lovers and offers a rich, creamy texture with a crunchy biscuit base.
- Ensure the cream is whipped gently to avoid overwhipping which can cause separation.
- For best results, chill the cheesecake overnight to allow it to fully set.
- Use a deep 8-inch springform tin to allow for the thick cheesecake layers and easy removal.
- Leftovers should be stored covered in the refrigerator and consumed within 2-3 days for the best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 490 kcal
- Sugar: 18 g
- Sodium: 268 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 119 mg
