Biscoff Cheesecake | No-Bake Lotus Biscoff Cheesecake Recipe

Biscoff Cheesecake Recipe, an easy to follow recipe, with simple methods, create this best no-bake biscoff cheesecake. This recipe does not involve whipping the cream separately and no gelatin is needed. All the ingredients including cream cheese, biscuit spread go into a bowl, whisk them together and you have a perfect cheesecake.

No-bake cheesecake and biscoff

Lotus Biscoff biscuits are very popular all over the world. I got them very recently and have been addicted to them ever since. If you’re not familiar with the taste, it tastes like caramelized cookies flavored with cinnamon.

I’m not a fan of the cookies as is, but they taste amazing when dipped in a cup of black coffee. I recently tried to make a cheesecake and it was perfect, OMG, the taste is ultimate.

What is Lotus Biscoff?

Lotus Biscoff began in 1932 in a local bakery in Lembeke, a Belgian town. The bakery is still a family business based in its hometown. The biscuit born in the bakery now reigns over the entire world.

The particularity of the biscuit is its caramelized taste. The cookie is known for its unique flavor, crunch and iconic shape. Perfect for dipping in a cup of coffee.

Following the success of the lotus cookie worldwide, they introduced a few other products like cookie butter, ice cream and sandwich cookies.

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About No-Bake Biscoff Cheesecake

After my biscoff addiction. I bought the cookie butter recently and tried it. One spoon and I’m in.

The spread just tastes like a smooth, buttery cookie-like dough that is dense, clay-like, that sticks to the palate. So addictive.

The taste of the spread is so similar to caramel. One of the popular cookie butter recipes is cheesecake and I tried it very recently. OMG, it was amazing.

To get a perfect cheesecake every time, follow these tips. This recipe makes an 8-inch round cheesecake that can easily serve 8 to 10 people.

This biscoff cheesecake recipe uses a 250 gram packet of biscoff biscuits, a 400 gram tub of spread and 400 grams of cream cheese. This proportion gives you a perfect biscoff taste.

You don’t need to whip the cream separately, fold it or other things. The recipe is very simple. Add all the filling ingredients to a bowl, use an electric mixer to whisk until creamy and fluffy. That’s it.

This no-bake cheesecake requires no gelatin or agar agar. It’s so simple. Try it and you will love it.

Ingredients

• Biscoff biscuits – you will need 1 packet of 250 grams of biscoff biscuit to make this cheesecake.
• Cookie spread – I used a creamy spread. One pot is enough for the filling and garnish.
• Cream cheese -Room temperature cream cheese is perfect because it mixes evenly with the filling.
• Butter – use unsalted butter, melt it gently and mix it into the crust.
• Sugar – I made this cheesecake with icing sugar (icing sugar) and ordinary caster sugar that we powder.
• Cream – use cold whipped cream from the refrigerator.
• Vanilla – Pure vanilla is always best.
• Salt – a pinch of salt balances the taste of the filling. Must add an ingredient.

What’s so special about this cheesecake?

Do you like cheesecake. Now think about what would happen if a cheesecake tasted creamy, slightly cinnamony, sweet, caramel like with a buttery crust. The taste is almost like malt, that’s how it tastes. So good.

I bet you, once you get a piece of it. You will never be able to resist. I’m sure you’ll be asking for more.

The key ingredient in making this cheesecake is the biscoff biscuits and the spread. These two cannot be interchanged with other spreadable biscuits. These two deliver the iconic taste that everyone loves.

This no-bake biscoff cheesecake recipe uses a packet of biscoff biscuits, a tub of spread, making it easy to follow and tastes so rich.

Step by step photos

Make a biscuit crust

1) Start by making the crust. Take the cookies into a food processor and blend. I like to blend them in a food processor rather than a blender because of the texture. You can even crush the cookies in a ziploc bag using a rolling pin.

2) mix until you get crumbs. I like to scoop out a few spoonfuls of this mixture for decoration into a separate container.

3) Now to the remaining crumbs add the melted butter.

4) use a spatula to mix well until all the butter is evenly incorporated.

Browning pan with crust

5) Pour this buttered mixture into a springform mold or a mold with a removable bottom.

6) Gently press with a spoon to press evenly and chill in the refrigerator for 10 minutes.

Make a cheesecake filling

7)Use room temperature cream cheese. Take the cream cheese in a bowl.

8) Add powdered sugar (regular granulated sugar powdered in a blender). You can also use icing sugar. Add a little vanilla extract.

9) Add 300 grams of spread. I used a 400 gram pot of spread in which I used about ¾ of the pot in the filling. Reserve the remaining quarter cup of spread for garnish.

10) Add a little salt.

11) Whip everything using an electric mixer for 1 minute until creamy.

12) Now pour in the cream and whisk again for another 30 seconds until the cream is well mixed with the filling.

13) Do not over-whip or the mixture may separate.

14) Finally, use a spatula to mix everything well.

Filled cheesecake

15) Now take the crust out of the fridge, pour the filling into the crust and spread evenly. Return it to the refrigerator and let it sit overnight.

Trim

16) Take the remaining 100 grams of spread, put it in the microwave and heat for 10 seconds until it becomes slightly runny. If you don’t have a microwave, simply reheat it in a pan.

17) Pour this over the cheesecake. Make sure the spread is not too hot.

18)and gently tilt the pan so that it spreads evenly.

19) Decorate the top with the reserved cookie crumbs and whole cookies if using. Let it set in the refrigerator for another 1 hour.

Unmolding

20) Remove the cheesecake from the mold. Run a butter knife around the sides of the cheesecake. Place the pan on a jar and gently lift the sides to remove the pan.

21)Transfer it to a serving plate, slice it and serve.

22) Enjoy the creamiest, dreamiest cheesecake.

Expert advice

• Always use good quality cream cheese for the creamiest cheesecake. Make sure the cream cheese is at room temperature for best results.
• If you want to intensify the nutty flavor of the crust. I recommend baking the crust after coating for 10 minutes in an oven preheated to 180 degrees C. This will crisp the crust and make it even more buttery.
• Use an electric mixer to cream the mixture. This makes them soft. Do not over-whip the mixture or the cream may split.
• Let the cheesecake sit overnight for best results.

Service and storage

Biscoff Cheesecake should be kept in the refrigerator at all times so that it does not melt. Enjoy a cold slice of cheesecake in the refrigerator for the best taste. This can be stored in the refrigerator for up to a week.

FAQs

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Biscoff Cheesecake Recipe (No-Bake Biscoff Cheesecake)

Biscoff Cheesecake Recipe, an easy to follow recipe, with simple methods, create this best no-bake biscoff cheesecake. This recipe does not involve whipping the cream separately and no gelatin is needed. All the ingredients including cream cheese, biscuit spread go into a bowl, whisk them together and you have a perfect cheesecake.

Preparation time 15 minutes minutes

Cooling time 10 hours hours

Total duration 10 hours hours 15 minutes minutes

Course Dessert

Kitchen American, British, England

Servings 8 servings

Calories 830 kilocalories

Equipment

1 8-inch removable base cake pan or use a springform pan

Food processor or blender

Nutrition

Nutrition Facts

Biscoff Cheesecake Recipe (No-Bake Biscoff Cheesecake)

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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