No-Bake Lotus Biscoff Cheesecake
Indulge in the ultimate No-Bake Biscoff Cheesecake! This creamy showstopper is a dream for Biscoff lovers, featuring a crunchy Speculoos base, a velvety cookie butter filling, and a hidden surprise layer of extra biscuits and spread in the middle. Finished with a stunning Biscoff drip, this easy eggless recipe is the perfect make-ahead dessert for parties and celebrations!
Ingredients
For the biscuit base
- 200 g (1 ¾ cups + 1 tbsp) Biscoff biscuits
- 90 g (¼ cup + 3 tbsp) unsalted butter, melted
For the cheesecake filling
- 600 g (2 ½ cups + 3 tbsp) full fat cream cheese
- 270 g (¾ cup + 3 tbsp) smooth Biscoff spread
- 40 g (¼ cup + 1 tbsp) icing (powdered) sugar
- 240 ml (1 cup) double (heavy) cream
- 50 g (2 tbsp + 2 tsp) smooth Biscoff spread
- 6 Biscoff biscuits, broken into small pieces
For the topping and decoration
- 130 g (¼ cup + 3 tbsp) smooth Biscoff spread
- 8 Biscoff biscuits, roughly broken
Instructions
For the biscuit base
- Place the biscuits into a food processor and blitz until they are completely crumbled. If you do not have a food processor, pop the biscuits into a sealable bag and bash them with a rolling pin until well crushed. Both work fine, one is definitely more therapeutic (!), but I prefer using a food processor purely for speed.
- Add in the melted butter and mix through, scraping down the bowl to make sure everything is really well combined. Tip the biscuit mixture into an 8" springform tin and press it down evenly to make a flat base. Pop the tin in the fridge to allow the base to chill until needed.
How to make the cheesecake filling
- In a large mixing bowl, beat together the cream cheese, Biscoff and icing sugar until smooth and creamy.
- Pour in the double cream and beat it all together until the double cream is well combined with the cheese and the mixture thickens. Set aside for a moment.
- Roughly break/crush the biscuits. Warm up the spread slightly so it is more a drizzling consistency.
- Spread half the cheesecake filling over the chilled base and use an offset spatula to level the top. Drizzle the spread over the cheesecake filling, keeping it away from the edges. Sprinkle the broken biscuits over the spread, then top with the remaining cheesecake filling mixture and level the top. Chill for at least 3-4 hours, preferably overnight.
Finishing the cheesecake
- Once the cheesecake has chilled and set, remove it from the springform tin and place on a serving plate.
- Warm the spread gently until it is more running consistency. Pour the spread over the top of the cheesecake, smoothing the top and allowing it to drizzle over the edges.
- Sprinkle the crumbed up biscuits in a circle over the top of the spread. Place the cheesecake back in the fridge until ready to serve, ideally for at least an hour for the spread to firm up. Enjoy!
Video
Notes
- Press the biscuit base really firmly into the bottom of the pan to give a firm base for the filling. I use the end of my rolling pin to give me a flat surface to work with. A small glass, the back of a spoon or even clean fingers work just as well.
- You can bake the cheesecake base if you wish. Baking the crust makes it firmer and less crumbly, so it completely depends on the texture you prefer. Once pressed into the tin, bake the crust for about 8 minutes at 180C/350F. Please make sure the base and tin are fully cool before topping with the Biscoff cheesecake filling, or you will end up with a melted cheesecake puddle!
- The cream cheese should be at room temperature before mixing. Using it at room temperature will ensure the cheesecake filling is smooth and creamy.
- When doing the hidden extras in the middle, make sure not to spread them all the way to the edge. You want the cheesecake filling to be able to cover them and enclose them so that it does not leak out once the whole dessert has been removed from the pan.
- Once the cheesecake has been removed from the tin and is on the serving plate, heat the spread for the topping only enough that it is runny enough to spread. Too warm and you risk melting the cheesecake!
- For getting the perfect clean slice, dip a sharp knife in a jug of hot water, wipe it dry, and slice. Repeat for every single cut for those professional, smooth edges.
- After you are done decorating the top of the cheesecake, pop in back in the fridge for at least half an hour. This will allow the topping to set completely before you slice it to serve.
Nutrition
Calories: 480kcal