No-Bake Biscoff Cheesecake Recipe
This No-Bake Biscoff Cheesecake is a creamy, indulgent dessert featuring a crunchy Biscoff biscuit base topped with a smooth Biscoff-flavored cream cheese filling. Perfect for those seeking a rich, no-oven-required treat, this cheesecake combines the iconic caramelized flavor of Lotus Biscoff spread with a light, whipped cream topping, making it an irresistible delight for Biscoff lovers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Scale
Biscuit Base
- 300 g Lotus/Biscoff biscuits
- 125 g unsalted butter (melted)
Cheesecake Filling
- 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
Topping
- 150 ml double cream
- 2 tbsp icing sugar
- 75 g Biscoff spread (melted)
- Biscoff biscuits (for decoration)
Instructions
- Prepare the Base: Blitz the Biscoff biscuits in a food processor until they become fine crumbs. Combine these crumbs with the melted butter, then press the mixture firmly into the base of an 8-inch (20cm) deep springform tin to form an even crust.
- Make the Cheesecake Filling: Using an electric mixer, blend the cream cheese, vanilla extract, icing sugar, and Biscoff spread until the mixture is smooth and creamy.
- Incorporate the Cream: Gradually mix in 300 ml of double cream and whisk slowly until the mixture becomes thick and holds its shape. Alternatively, whip the cream separately to stiff peaks and gently fold it into the cream cheese mixture for a lighter texture.
- Assemble and Chill: Pour the cheesecake filling evenly over the biscuit base in the springform tin. Refrigerate the cheesecake for at least 5-6 hours to set, though overnight chilling is recommended for best results.
- Prepare the Topping: Whip the remaining 150 ml of double cream with 2 tablespoons of icing sugar until stiff peaks form. Optionally mix the melted Biscoff spread into the whipped cream for added flavor.
- Decorate and Serve: Remove the cheesecake from the tin and spread or pipe the whipped cream topping over the set cheesecake. Garnish with Biscoff biscuits for an attractive finish before slicing and serving.
Notes
- Use a food processor for the biscuit base to get fine, even crumbs.
- For a lighter filling texture, whip the cream separately and fold gently into the cream cheese mixture.
- Chilling time is crucial for the cheesecake to set properly; overnight refrigeration yields the best texture.
- You can use either smooth or crunchy Biscoff spread depending on your preferred texture.
- Decorate with whole Biscoff biscuits or crushed crumbs for added crunch.
Keywords: No-Bake Cheesecake, Biscoff Cheesecake, Lotus Spread Dessert, No-Oven Cheesecake, Cream Cheese Dessert, Easy Cheesecake Recipe
Find it online: https://flavorsbymaya.com/no-bake-biscoff-cheesecake-recipe/
