No-Bake Biscoff Cheesecake – Dessert
For the Base
For the Filling
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Biscuit Base
Crush 250g of Lotus Biscoff biscuits in a food processor or by placing them in a Ziploc bag and bashing with a rolling pin until fine crumbs are formed.
Combine with Butter
Add 100g of melted unsalted butter to the crushed biscuits and mix until the mixture comes together, clumping like wet sand.
Prepare the Cake Pan
Grease a 20cm (8-inch) springform cake pan with spray oil and line the base with non-stick baking paper.
Form the Base
Transfer the biscuit mixture into the prepared cake pan and press it down firmly and compactly using a flat-bottomed drinking glass.
Chill the Base
Place the biscuit base into the fridge to chill while you prepare the filling.
Beat Cream Cheese
In a large mixing bowl, beat 250g of room temperature Philadelphia-style cream cheese with a handheld electric mixer until it is smooth.
Add Sweeteners and Flavor
Add 1/2 cup of icing sugar (powdered sugar) and 1 teaspoon of vanilla extract to the cream cheese mixture and beat until well combined.
Whip in Cream
Pour 1 cup of thickened cream (or any cream suitable for ) into the mixture and beat until it becomes light and fluffy.
Incorporate Biscoff Spread
Add 3/4 cup of Lotus Biscoff spread (crunchy or smooth, depending on preference) to the filling mixture.
Mix Filling Until Smooth
Beat the Biscoff spread into the cream cheese mixture until everything is smooth and well combined.
Assemble the Cheesecake
Pour the cream cheese filling over the chilled biscuit base in the springform pan.
Smooth the Top
Gently spread the mixture evenly over the base and smooth out the top with a spatula.
Chill to Set
Place the cheesecake into the fridge to chill for approximately , or until it is firm and set.
Release from Pan
Once chilled, gently run a butter knife or flat-bladed knife around the outside of the cheesecake to release it from the sides of the springform pan. Unlatch the springform pan and lift the side ring off the cheesecake.
Serve and Enjoy
Carefully transfer the no-bake Biscoff cheesecake to a serving plate and decorate as desired, for example, with a whole Biscoff biscuit on top.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Cream cheese?
- Mascarpone (1:1)
- Ricotta blended smooth (1:1)
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
Plan Ahead
Complete this step earlier to save time later.
- View Step 13Chill to Set3 hours
Place the cheesecake into the fridge to chill for approximately 3-4 hours, or until it is firm and set.
Variations
Simple ways to adapt this recipe.
- Use regular butter or margarine
Use regular butter or margarine for the base if unsalted butter is unavailable.
- Use smooth Biscoff spread insteadIngredient swap
Use smooth Biscoff spread instead of crunchy for a smoother cheesecake texture.
- Decorate with broken Biscoff biscuits for extra crunchCustomise
- Melt Biscoff spread and pour
Melt Biscoff spread and pour over the top as a ganache for decoration.
Helpful Tips
Small details that can improve the final result.
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...