Easy No-Bake Lotus Biscoff Cheesecake
A creamy, indulgent no-bake cheesecake featuring Lotus Biscoff cookies for a delightful dessert experience.
Ingredients
For the biscuit base
- 300 g Biscoff biscuits
- 100 g unsalted butter (melted) (7 tbsp)
For the cheesecake filling
- 450 g full fat cream cheese (I used Philadelphia) (2 cups)
- 75 g icing sugar (9 tbsp)
- 250 g smooth Biscoff spread (1 cup)
- 0.5 tsp vanilla extract
- 270 ml double cream (1 cup + 2 tbsp)
- 150 g smooth Biscoff spread (melted and slightly cooled) (2/3 cup)
- Extra Biscoff biscuits and crumbs to decorate (optional)
Instructions
Preparation
- Blitz the Biscoff biscuits in a food processor until broken down into fine crumbs.
- Transfer the crumbs to a mixing bowl and pour in the melted butter. Stir until it resembles wet sand.
- Spread the biscuit/butter mixture into the base of a 20cm springform cake tin. Smooth it out into an even layer and compact down with the back of a spoon. Put the tin in the fridge for at least 30 minutes.
- In a large mixing bowl, add the cream cheese, icing sugar, Biscoff spread, and vanilla extract. Beat with an electric hand whisk until well combined.
- In a separate bowl, whip the cream until it forms stiff peaks.
- Fold the whipped cream into the other filling ingredients until combined.
- Layer the cheesecake filling on top of the biscuit base, smoothing the top with an offset spatula. Bang down on the benchtop to get rid of any air bubbles.
Setting
- Put in the fridge to set for a minimum of 4-6 hours, preferably overnight.
- Once set, remove the cheesecake from the springform tin by running a sharp knife around the edge.
- Unclip the side and lift it away. Use a cake lifter or two spatulas to transfer it to a plate.
- Melt the additional Biscoff spread in short bursts in the microwave or on low heat on the stovetop. Pour over the top of the cheesecake and create a drip effect if desired.
- Add some biscuit crumbs and whole biscuits for decoration if desired.
Notes
Store cheesecake in the refrigerator for up to five days in an airtight container. For longer storage, freeze for 2-3 months, thaw overnight before serving.