Description
This no-bake Biscoff cheesecake is beautifully delicious. It has a delicious crust made with Biscoff cookies, a cheesecake layer, a creamy interior with Biscoff spread, and more cheesecake on top. Finished with extra Biscoff spread and biscuits, it’s creamy, velvety, and very easy to make and the best part? No gelatin is needed for this Biscoff recipe.
Ingredients
Biscoff crust
- 200 grams biscoff cookies
- 45 grams melted butter
Cheesecake filling
- 500 grams cream cheese
- 150 grams biscoff spread
- 30 grams granulated sugar
- 200 grams heavy whipping cream (35% fat)
Biscoff center
- 100 grams Biscoff spread
Decoration
- 3 Biscoff cookies (roughly crushed )
- 150 grams biscoff spread
Instructions
- Biscoff center If you can, melt some Biscoff spread and pour it into a round shape on baking paper—this will be our middle layer. If you can’t do this step, no worries! We can add the spread in a different way.
- crust Start by crushing the biscuits in a food processor, then mix them with melted butter. Press the mixture into the bottom of the pan using a glass, a spoon, or your hands. Freeze.
- cheesecake filling In a bowl, mix soft, room-temperature cream cheese with Biscoff spread until smooth.
- whipping cream In a separate bowl, whip the heavy cream with sugar using a whisk until soft peaks form. Use an electric mixer to speed up the process if you have one.
- prepare the filling Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula. Be careful not to overwork it.
- build the cheesecake Pour half of the cheesecake filling into the pan and smooth it out. Add the frozen Biscoff disk or melt the spread slightly (just a little!) and spread it on top of the cheesecake, trying to get a thin, even layer.
- refrigerate Add the remaining cheesecake filling on top, smooth it out, and refrigerate for at least 8 hours—best overnight.
- decorate no bake cheesecake Once the cheesecake has set, melt some Biscoff spread and pour it over the top. Crush some biscuits and press them onto the sides for decoration. Remove the cheesecake from the pan, slice, and serve!
Notes
The best tips I can give you for making this quick no-bake Lotus Biscoff cheesecake:
— Don’t overwhip the cream – Stop whipping just before it reaches stiff peaks. When you fold the cream into the rest of the ingredients, it will continue to whip, and overwhipping can result in a split-looking cheesecake texture.
— Let the cream cheese and Biscoff spread sit at room temperature – If the spread is too cold, you’ll probably have to microwave it a little to loosen it up.
— Make sure the bowl you’re using to whip the cream is cold and dry – If the bowl is hot or warm, it’ll make the process more difficult or impossible resulting in melted cream.
— Let this no-bake Biscoff cheesecake set in the fridge for at least 8 hours – If you try to remove it earlier, it will fall apart.