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This no-bake Biscoff cheesecake is your ticket to dessert bliss without turning on the oven. It features a buttery Lotus biscuit base, a creamy cheesecake center, and the warm, spicy flavors of Biscoff spread. Perfect for satisfying your sweet cravings with minimal effort.
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- Cuisine: American, Desserts
- Prep Time: 20 minutes
- Cook Time: 0 minutes (No-Bake)
- Total Time: 20 minutes plus chilling
- Servings: 12
Why You’ll Love This Recipe
- No oven needed: Perfect for summer or when you don’t want extra heat.
- Make-ahead magic: Chill overnight for stress-free entertaining.
- Rich and creamy: Full-fat cream cheese ensures a decadent texture.
- Customizable: Top with whipped cream or extra Biscoff for a personal touch.
Ingredients
- 300 g Lotus/Biscoff biscuits: These form the sweet, spiced base. Substitute with graham crackers for a different flavor profile.
- 125 g unsalted butter (melted): Binds the crumb and creates a firm crust.
- 500 g cream cheese (full fat): The foundation of your cheesecake, giving it a rich texture. Low-fat versions may alter consistency.
- 100 g icing sugar: Sweetens without the grainy texture of granulated sugar.
- 250 g Biscoff spread (smooth/crunchy): Integral for flavor, adds the signature hint of spice. Peanut butter could be an alternative for variety.
- 1 tsp vanilla extract: Enhances the overall sweetness and depth. Pure extracts deliver the best flavor.
- 300 ml double cream: Thickens the cheesecake mixture for stability.
- 150 ml double cream: For whipping and topping, bringing extra creaminess.
- 2 tbsp icing sugar: Sweetens the whipped cream topping.
- 75 g Biscoff spread (melted): Drizzle over the top for a finishing touch that ties in the base flavors.
- Biscoff biscuits: For garnish, adding crunch and visual appeal to each bite.
How to Make It
Step 1: Prepare the Crust
Blitz 300 g of Biscoff biscuits in a food processor until fine. Mix them with 125 g melted unsalted butter, ensuring even saturation. Firmly press the mixture into an 8″/20 cm springform tin to form an even base.
Step 2: Make the Cheesecake Filling
In an electric mixer, combine 500 g cream cheese, 1 tsp vanilla extract, 100 g icing sugar, and 250 g Biscoff spread. Beat until smooth, ensuring no lumps remain for a silky result.
Step 3: Incorporate the Cream
Slowly add 300 ml of double cream, whisking gently until the mixture is thick and holds peaks. This should be done gradually to avoid over-mixing. Alternatively, whip the cream separately to stiff peaks, then fold it into the mixture to maintain airy texture.
Step 4: Chill and Set
Spread the cheesecake mixture smoothly over the biscuit base. Chill in the refrigerator for at least 5-6 hours, ideally overnight, allowing it to firm up fully for clean slicing.
Step 5: Finish with Toppings
After chilling, release the cheesecake from the tin. Whip together 150 ml double cream with 2 tbsp icing sugar until stiff, then pipe over the cheesecake. Add a Biscoff biscuit on each slice and drizzle 75 g melted Biscoff spread over the top for flavorful decoration.
Recipe FAQs
What can I use instead of Biscoff biscuits?
If Biscoff biscuits are unavailable, graham crackers or digestive biscuits make suitable crust alternatives. Adjust the butter content if the crumble is too dry or wet.
How should I store the cheesecake?
Refrigerate the cheesecake in an airtight container for up to 4 days. If necessary, freeze slices individually wrapped in plastic wrap and stored in a freezer-safe bag or container for up to 1 month. Thaw in the fridge before serving.
