Description
This No-Bake Biscoff Cheesecake is a luscious dessert featuring a crunchy Lotus biscuit base and a creamy, smooth Biscoff-infused cream cheese filling. Topped with lightly whipped cream, extra Biscoff biscuits, and a drizzle of melted Biscoff spread, it’s a delightful treat perfect for any occasion that requires no oven baking.
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
- Biscoff biscuits, for decoration
Instructions
- Prepare the Base: Blitz the 300 g Lotus/Biscoff biscuits in a food processor until they become fine crumbs. Combine these crumbs with 125 g melted unsalted butter, then press the mixture firmly into the base of an 8″/20 cm deep springform tin to form the crust.
- 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 together until smooth and fully combined.
- Whip the Cream: Add 300 ml double cream to the cream cheese mixture and whisk slowly and steadily until the mixture thickens and holds its shape. Alternatively, whip the cream separately to stiff peaks and gently fold it into the cream cheese mixture.
- Assemble and Chill: Spread the creamy filling evenly over the prepared biscuit base in the springform tin. Cover and chill in the refrigerator for at least 5 to 6 hours, though preferably overnight, to allow it to set properly.
- Prepare the Topping: Whip 150 ml double cream with 2 tbsp icing sugar until soft peaks form. Melt 75 g Biscoff spread gently for drizzling.
- Decorate and Serve: Remove the cheesecake from the tin. Pipe or spread the whipped cream on top, place a Biscoff biscuit on each slice, and drizzle with the melted Biscoff spread for an elegant finish.
Notes
- This cheesecake requires no baking, making it an easy and convenient dessert option.
- The base can be pressed firmly to ensure a sturdy crust that holds the creamy filling well.
- For best results, chill the cheesecake overnight to develop flavors and set the texture.
- You can use smooth or crunchy Biscoff spread according to your preference.
- Decorate creatively with extra biscuits and drizzles for a beautiful presentation.
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 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 119 mg
