Biscoff Cheesecake Recipe (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 (300 g) Biscoff Biscuits, (about 1 whole packet + 6 biscuits)
- 115 g (1 stick) Unsalted Butter
For the Cheesecake
- 765 g (27 oz) Cream Cheese, full fat (room temperature)
- 150 g (1½ cups) Icing Sugar, (powdered sugar)
- 375 g (1 jar) Biscoff Spread, (or any cookie butter)
- 480 ml (2 cups) Double Cream, (heavy cream)
- 1 teaspoon (1 teaspoon) Vanilla Extract
To Decorate
- 3 tablespoon (3 tablespoon) Biscoff Spread
Instructions
Make the Biscoff Base
- Crush the Biscoff biscuits 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 loosen up the mixture.
- Gently fold the remaining 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 for the cheesecake to set.