Fullmeals

No-Bake Biscoff Cheesecake – Dessert

Name: No-Bake Biscoff Cheesecake – Dessert
Prep time: 15 min
Total time: 255 min
Yield: 10 People
Cuisine: European
Ingredients: 250 g Lotus Biscoff biscuits; 100 g (melted) Unsalted butter; 250 g (at room temperature) Philadelphia-style cream cheese; 1/2 cup Icing sugar; 1 teaspoon Vanilla extract; 1 cup Thickened cream; 3/4 cup Lotus Biscoff spread (crunchy or smooth)

Recipe by ONE POT CHEF

Ready in255 min
Prep15 min
CuisineEuropean · Belgian
Serves10 People
DifficultyEasy
Calories~480 kcal

Ingredients

For the Base

250 gLotus Biscoff biscuits
100 g (melted)Unsalted butter

For the Filling

250 g (at room temperature)Philadelphia-style cream cheese
1/2 cupIcing sugar
1 teaspoonVanilla extract
1 cupThickened cream
3/4 cupLotus Biscoff spread (crunchy or smooth)

Step-by-Step Instructions

1.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.
2.Combine with Butter
Add 100g of melted unsalted butter to the crushed biscuits and mix until the mixture comes together, clumping like wet sand.
3.Prepare the Cake Pan
Grease a 20cm (8-inch) springform cake pan with spray oil and line the base with non-stick baking paper.
4.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.
5.Chill the Base
Place the biscuit base into the fridge to chill while you prepare the filling.
6.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.
7.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.
8.Whip in Cream
Pour 1 cup of thickened cream (or any cream suitable for whipping) into the mixture and beat until it becomes light and fluffy.
9.Incorporate Biscoff Spread
Add 3/4 cup of Lotus Biscoff spread (crunchy or smooth, depending on preference) to the filling mixture.
10.Mix Filling Until Smooth
Beat the Biscoff spread into the cream cheese mixture until everything is smooth and well combined.
11.Assemble the Cheesecake
Pour the cream cheese filling over the chilled biscuit base in the springform pan.
12.Smooth the Top
Gently spread the mixture evenly over the base and smooth out the top with a spatula.
13.Chill to Set
Place the cheesecake into the fridge to chill for approximately 3-4 hours, or until it is firm and set.
14.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.
15.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.

Ready in

255 mins

Cuisine

European · Belgian

Prep Time

15 min

Serving

10 People

Difficulty

Easy

Calories / Serving

~480 kcal

Recipe by ONE POT CHEF on YouTube

Adjust Servings

Measurements

Tap an ingredient to mark it ready0 of 7 ready

All Ingredients

For the Base

Lotus Biscoff biscuits250 gUnsalted butter100 g (melted)

All Ingredients

For the Filling

Philadelphia-style cream cheese250 g (at room temperature)Icing sugar1/2 cupVanilla extract1 teaspoonThickened cream1 cupLotus Biscoff spread (crunchy or smooth)3/4 cup

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 start

Ingredient 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)

AllergensThis recipe contains gluten and dairy and soy.

glutendairysoy

Plan Ahead

Complete this step earlier to save time later.

Chill to Set3 hours
Place the cheesecake into the fridge to chill for approximately 3-4 hours, or until it is firm and set.
View Step 13

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.

Flavour tipUse Unsalted Butter for Better
Use unsalted butter for better overall taste in the base.
Cooking tipAllow Cream Cheese to Come
Allow cream cheese to come to room temperature for easier beating.
TipUse a Flat
Bottomed glass to compact the biscuit base.
Cooking tipGently Run a Knife Around
Gently run a knife around the edge of the cheesecake before releasing from the springform pan.