Biscoff Cheesecake No Bake
Amazingly creamy Biscoff cheesecake with Lotus Biscoff in the base, cheesecake and topping!
Servings: 12 slices
Ingredients
For the Biscoff Base
- 300 g Biscoff Cookies (about 1 whole packet + 6 biscuits)
- 1 stick Unsalted Butter 115g
For the Cheesecake
- 6 ¼ cups Cream Cheese 750g (or 3 and a ⅓ x 8oz packets) (room temperature)
- 1 ½ cups Powdered Sugar 150g
- 1 jar Biscoff Cookie Butter 375g (or any cookie butter will do)
- 2 cups Heavy Cream 470ml / 470g (see notes)
- 1 teaspoon Vanilla Extract
To Decorate
- 3 tablespoon Biscoff Cookie Butter
- 1 cup Heavy Cream 236ml /235g
- 1 Biscoff Cookie for crumbling
Instructions
Make the Biscoff Base
- Crush the Biscoff cookies in a food processor or in a bag with a rolling pin.
- Melt the butter in the microwave.
- Combine the Biscoff crumbs and melted butter until well incorporated, then press into the base of the cake pan. Set aside.
Make the Cheesecake Filling
- Whip the cream to stiff peaks and then set aside.
- Add the cream cheese, powdered sugar, Biscoff spread and vanilla to a large mixing bowl and beat together until smooth and combined.
- Scoop a dollop of whipped cream into the cream cheese mixture and stir it in to loose up the mixture.
- Gently fold the reaming cream into the cheesecake mixture until totally combined.
- Pour the cheesecake batter into the cake pan, on top of the crust and smooth out.
- Chill in the fridge overnight, or for at least 8 hours.
Decorate the Cheesecake
- Once the cheesecake has chilled, remove it from the pan (see post above for tips on how to do this).
- Melt a few tablespoons of Biscoff spread in the microwave for 15-20 seconds and put into a piping bag. Snip a small hole in the end of the bag.
- Pipe a drip of Biscoff around the outside of the cheesecake, then pour the rest of the melted Biscoff on top of the cheesecake and smooth.
- Whip up some more cream and pipe some swirls on top of the cheesecake.
- Crumble a Biscoff cookie with your fingers and sprinkle it on top of the cream for a finishing touch.
Notes
*Note: This is a very tall cheesecake, you will need a tall (loose-bottomed) cake pan to accommodate it. If you want to make a smaller cheesecake, you can half the recipe.
**It is SUPER important that you use a cream with at least 36% fat content. Heavy cream, heavy whipping cream or double cream should all be okay - but check the packaging. If you can't find a cream with a fat content of at least 36%, you'll need to add some gelatin to help the cheesecake set. See the section above about adding gelatin to a no-bake cheesecake.
For an extra classy touch, try topping with Chantilly cream instead.