Description
This indulgent No-Bake Biscoff Cheesecake features a crunchy Lotus biscuit base and a creamy, velvety Biscoff-flavored filling. Perfect for those who love the unique caramelized flavor of Biscoff spread.
Ingredients
Scale
- 300 g Lotus/Biscoff biscuits
- 125 g unsalted butter, melted
- 500 g full-fat cream cheese
- 100 g icing sugar
- 250 g Biscoff spread (smooth or crunchy)
- 1 tsp vanilla extract
- 300 ml double cream
- 150 ml double cream
- 2 tbsp icing sugar
- 75 g Biscoff spread, melted
- Additional Biscoff biscuits, for decoration
Instructions
- Blitz the 300 g of Lotus/Biscoff biscuits in a food processor until they turn into fine crumbs. Combine the biscuit crumbs with 125 g melted unsalted butter and mix thoroughly. Press this mixture firmly into the base of an 8 inch (20 cm) deep springform tin to form an even layer.
- Using an electric mixer, mix 500 g cream cheese, 1 tsp vanilla extract, 100 g icing sugar, and 250 g Biscoff spread until completely smooth and well incorporated.
- Add 300 ml double cream to the cream cheese mixture and whisk gently but steadily until the mixture thickens and holds stiff peaks. Alternatively, whip the cream separately to stiff peaks and gently fold it into the cream cheese mixture to maintain a light texture.
- Spread the cheesecake mixture evenly over the biscuit base in the springform tin. Cover and chill in the refrigerator for at least 5-6 hours, preferably overnight, to allow the cheesecake to set firmly.
- Whip 150 ml double cream with 2 tbsp icing sugar until stiff peaks form. Melt 75 g Biscoff spread to use for drizzling.
- Carefully remove the cheesecake from the tin. Pipe or spread the whipped cream topping over the chilled cheesecake. Drizzle the melted Biscoff spread on top and decorate with extra Biscoff biscuits, adding one biscuit per slice for presentation before serving.
Notes
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 31 g
- Sodium: 0 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg