Biscoff Cheesecake (No Bake)

Biscoff Cheesecake (No Bake)

Biscoff spread by the brand Lotus is a big hit in my house, although my boyfriend eats most of it! I’m not a huge fan of it straight from the jar (or on toast, which is how my boyfriend usually eats it!), but I love it in desserts. I’ve made a few Biscoff desserts so far, and I thought it was about time for a No Bake Biscoff Cheesecake! The base is Biscoff biscuits of course, the cream cheese filling is infused with Biscoff spread and it’s topped with whipped cream, melted Biscoff spread and Biscoff biscuits! Did I say Biscoff enough times?!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, Biscoff spread and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

The next day I removed it from the tin, and warmed the Biscoff spread in the microwave. Then I piped it all over the cheesecake.

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake.

Biscoff Cheesecake

To decorate, I placed the Lotus Biscoff biscuits around the cheesecake on top of the whipped cream.

Biscoff Cheesecake

The Biscoff Cheesecake is any Biscoff lovers dream! My boyfriend absolutely loved it!

Biscoff Cheesecake

I was a big fan too of the delicious caramelised biscuit base and creamy Biscof infused filling, it was such a tasty treat!

More Biscoff recipes…

Biscoff Cheesecake Squares Biscoff & Banana Cake Lotus Biscoff Cupcakes
Biscoff Cheesecake Squares Biscoff & Banana Cake with Caramel Drip Lotus Biscoff Cupcakes
Biscoff Brownies
Biscoff Brownies

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes and Baking Crumbs hosted by Jo’s Kitchen Larder.

Biscoff Cheesecake
5 from 5 votes
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Biscoff Cheesecake (No Bake)

Creamy no bake Biscoff flavoured cheesecake on a Lotus biscuit base, decorated with whipped cream and Lotus biscuits

Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 20 minutes
Decorating time 20 minutes
Total Time 40 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the biscuit base

  • 300 g Lotus Biscoff biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 600 g Full fat cream cheese
  • 300 g Biscoff spread
  • 125 g Icing sugar
  • 300 ml Double cream

For the decoration

  • 75 g Biscoff spread
  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • 16 Lotus Biscoff biscuits

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, Biscoff and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, warm the Biscoff for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  9. Place the Lotus Biscoff biscuits on top of the cream

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!

You can find more of my Cheesecake recipes by clicking here!

Biscoff Cheesecake

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Biscoff Cheesecake Squares

Biscoff Cheesecake Squares

I feel like Biscoff came out of nowhere and suddenly became one of the most popular spreads and flavours out there, along with the likes of Nutella. This is not a bad thing as it’s absolutely yummy stuff and it’s another fun ingredient to experiment with when baking. Also my boyfriend loves it, so anything I make with Biscoff I know he’ll happily devour it! I’ve created these Biscoff Cheesecake Squares which start with a layer of Lotus Biscoff biscuits, then they’re topped with creamy vanilla cheesecake which is then swirled with Biscoff cheesecake. I find making baked cheesecake in a traybake so simple to make and also really easy to portion out and serve, plus the swirled effect means there’s no additional decoration needed!

Jump straight to the recipe!

To make the biscuit base I whizzed up some Lotus biscuits in the food processor, then I mixed them with melted butter and pressed into the bottom of a lined baking tin. I baked them for 10 minutes, then left them to cool.

Next I made the vanilla cheesecake filling by whisking together cream cheese, eggs, sugar and vanilla.

I poured it into the baking tin on top of the biscuit base.

Then I made the Biscoff cheesecake filling by whisking together cream cheese, eggs, sugar and Biscoff spread. I added blobs of it all over the vanilla cheesecake.

Then using a butter knife, I swirled the mixture around to create a pretty pattern.

The cheesecake baked for 30 minutes, then I let it cool completely and then popped it in the fridge.

Biscoff Cheesecake Squares

The Biscoff Cheesecake Squares were so creamy and full of caramelised biscuit flavour. They are an absolute dream for anyone who loves Biscoff and cheesecake!

Biscoff Cheesecake Squares

The Biscoff Cheesecake Squares did not last long in my house as my friends and boyfriend are huge Biscoff fans!

More Biscoff recipes…

Biscoff Cheesecake Biscoff & Banana Cake Lotus Biscoff Cupcakes
Biscoff Cheesecake (No Bake) Biscoff & Banana Cake with Caramel Drip Lotus Biscoff Cupcakes
Biscoff Brownies
Biscoff Brownies

   

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie and Bake of the Week hosted by Casa Costello and Mummy Mishaps.

5 from 3 votes
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Biscoff Cheesecake Squares

Servings 12

Ingredients

For the biscuit base

  • 300 g Lotus Biscoff Biscuits
  • 100 g Butter or baking spread melted

For the vanilla cheesecake

  • 600 g Full fat cream cheese
  • 115 g Caster sugar
  • 2 Eggs large
  • 1 tsp Vanilla extract

For the biscoff cheesecake

  • 300 g Full fat cream cheese
  • 65 g Caster sugar
  • 1 Egg large
  • 150 g Lotus Biscoff spread

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Use a food processor to make fine crumbs out of the biscuits. You could also smash them in a bowl with a rolling pin

  3. Add the melted butter to the biscuit crumbs and mix well. Press the mixture into the lined tin and bake for 10 minutes

  4. Remove from the oven and leave to cool

  5. To make the vanilla filling, whisk together the cream cheese, caster sugar, eggs, and vanilla extract using an electric whisk or stand mixer

  6. To make the Biscoff filling, whisk together the cream cheese, caster sugar, eggs, and Biscoff spread using an electric whisk or stand mixer

  7. Pour the vanilla filling over the biscuit base, then add blobs of the Biscoff filling all over. Use a butter knife to swirl it around and create a pretty pattern

  8. Bake for 30 minutes until it has set fully and only has a slight wobble. Leave to cool fully, then chill in the fridge

  9. To serve, cut into squares. Keep any leftovers in the fridge for up to 3 days

Recipe Notes

You can use digestive biscuits instead for the base, but the Lotus Biscoff ones really add to the Biscoff flavour so I do recommend them!

NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!

You can find more of my Traybake recipes by clicking here!

Biscoff Cheesecake Squares

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Lotus Biscoff Cupcakes

Lotus Biscoff Cupcakes

I find it so strange that my boyfriend will eat chocolate, chocolate cookies, and even chocolate pie, but he does not like chocolate cupcakes. Instead, his absolute favourite thing is Lotus Biscoff Spread, and the Lotus caramelised biscuits. So I thought it was about time I made him these Lotus Biscoff Cupcakes! Everything about these cupcakes is biscoff! It’s in the sponge, the buttercream and the decoration is a biscoff biscuit. Absolute biscoff heaven!

Jump straight to the recipe!

To start I creamed together the butter, sugar and biscoff spread.

I added the eggs and mixed well.

Then I mixed in the self raising flour.

I divided the mixture between 12 cupcake cases in a muffin tray.

And baked them for 20 minutes until they were golden brown. Then I left them to cool completely.

I made the buttercream by mixing together the butter, icing sugar, biscoff spread and milk. I piped it on top of the cupcakes and added a Lotus biscuit.

Lotus Biscoff Cupcakes

The Lotus Biscoff Cupcakes were totally delicious with their yummy caramelised biscuit flavour. My boyfriend happily polished off six of them! And my colleagues took care of the rest!

More Biscoff recipes…

Biscoff Cheesecake Squares Biscoff & Banana Cake Biscoff Cheesecake
Biscoff Cheesecake Squares Biscoff & Banana Cake with Caramel Drip Biscoff Cheesecake (No Bake)
Biscoff Brownies
Biscoff Brownies

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Casa Costello, and Fiesta Friday hosted by Of Goats And Greens and Caramel Tinted Life.

Lotus Biscoff Cupcakes
5 from 6 votes
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Lotus Biscoff Cupcakes

Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 30 g Lotus Biscoff spread
  • 175 g Self raising flour

For the buttercream

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 200 g Lotus Biscoff spread
  • 1 1/2 tbsp Milk

For decoration

  • 12 Lotus biscuits
  • 1 Lotus biscuit crushed

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Cream together the butter, sugar and biscoff spread, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture between the 12 cupcake cases

  6. Bake them for 20 minutes until they are golden brown. Leave to cool completely

  7. Make the buttercream by mixing together the butter and icing sugar, then add the biscoff spread and milk, and mix until smooth. You can do this by hand or with an electric whisk

  8. Spread or pipe the buttercream on top of the cupcakes and add a Lotus biscuit on each one, then sprinkle the crushed biscuit over them all

NB. This post is NOT in anyway sponsored by Lotus – I just love their product!

You can find more of my Cupcake recipes by clicking here!

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Biscoff & Banana Cake with Caramel Drip

Biscoff & Banana Cake with Caramel Drip

It looks like I severely underestimated how much time moving into a new house takes up even after you move. I’ve been so busy recently doing very grown up things like going to the tip on Saturdays, spending scary amounts of money on furniture and attempting to pick paint colours. I had some bananas that were slowly going brown in the fruit bowl so I decided that it was the perfect excuse to fit in some baking. My boyfriend is obsessed with Lotus Biscoff spread and he loves it on sandwiches with banana. He’s been working so hard recently that I wanted to combine those flavours into a cake for him to enjoy and so I created this Biscoff & banana cake!

Jump straight to the recipe!

To make the sponge I started by mixing together the butter, golden caster sugar and light brown sugar.

I added the eggs and vanilla extract and whisked them in, then I mixed in the mashed bananas. Finally I folded in the self raising flour and baking powder.

I divided the batter into three 8″ sandwich tins, and baked on 160C Fan/180C/350F/Gas Mark 4 for 25 minutes. I left them to cool completely.

For the biscoff buttercream I started by mixing together 300g butter with 600g icing sugar. I then added 540g Lotus biscoff spread and 6 tbsp double cream and mixed it well until smooth.

I put the first sponge on my turntable to start decorating, I spread on a layer of buttercream and smoothed it over.

Then I sprinkled on some crushed Lotus biscuits for extra crunch between the layers, I then did the same for the next layer and then topped it with the final sponge.

I covered the whole Biscoff & banana cake in a layer of the buttercream, then put it in the fridge for 30 minutes.

I took it out of the fridge and smoothed on a final layer of the buttercream, I used a palette knife to make it as smooth as I could all over. I refrigerated it again for 30 mins.

It was time to create the drip effect! So I tipped the Carnation caramel into a bowl and stirred it to smooth it out. I added 1 tsp salt to give it a salty kick, then put it in a piping bag.

This the first time I’ve made a ‘drip’ cake so I carefully piped blobs of the caramel on the edge of the cake, I was quite stingy with the amount as I knew it would carry on dripping more than I would realise. I then covered the whole top of the cake with a thin layer of the caramel. I put it back in the fridge for 15 minutes to firm up the caramel.

Biscoff & Banana Cake

I put the rest of the biscoff buttercream in a piping bag and piped rosettes around the edge using my Wilton Number 6B Open Star tip. I then crushed up some more Lotus biscuits and filled the middle of the Biscoff & banana cake with crumbs. Finally I chopped some pieces of dairy fudge in half and placed them neatly on top of the buttercream.

Biscoff & Banana Cake

And the Biscoff & banana cake was done! I was pretty pleased with my first ‘drip’ effect cake, as I think it does give a really professional finish. You just have to be as stingy as possible with the amount of caramel, so it doesn’t flood the cake. The cake was a huge hit at work, I had some lovely comments from my happy colleagues on both it’s looks and taste. The banana cake was super moist and full of banana flavour, the crunch between the layers gave the cake some added texture, and the buttercream was pure biscoff heaven!

More Biscoff recipes…

Biscoff Cheesecake Squares Biscoff Brownies Lotus Biscoff Cupcakes
Biscoff Cheesecake Squares Biscoff Brownies Lotus Biscoff Cupcakes
Biscoff Cheesecake
Biscoff Cheesecake (No Bake)

5 from 1 vote
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Biscoff & Banana Cake with Caramel Drizzle

Ingredients

For the sponge

  • 360 g Butter or baking spread
  • 150 g Golden caster sugar
  • 150 g Light brown sugar
  • 3 Eggs large
  • 1 1/2 tsp Vanilla extract
  • 4 Ripe bananas mashed
  • 450g Self raising flour
  • 1 1/2 tsp Baking powder

For the buttercream

  • 600 g Icing sugar
  • 300 g Butter or baking spread
  • 540 g Lotus biscoff spread
  • 6 tbsp Double cream

For the caramel drip

  • 175 g Carnation caramel
  • 1 tsp Salt

For decoration/filling

  • 4 pieces of Dairy fudge
  • 10 Lotus biscuits crushed

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line three 8" sandwich tins

  2. To make the sponge mix together the butter, the golden caster sugar and the light brown sugar

  3. Add the eggs, one at a time and mixing between each addition, then add the vanilla extract and whisked it in

  4. Mix in the bananas, then fold in the self raising flour and baking powder

  5. Separate the batter into the tins, and bake for 25 minutes or until a thin skewer inserted in the centre comes out clean. Turn out onto cooling racks and leave to cool completely

  6. For the biscoff buttercream mix together 300g of the butter with the icing sugar. Then added the Lotus biscoff spread and double cream and mix it well until smooth

  7. To decorate, put the first sponge on a turntable and spread on a layer of buttercream and smooth it over

  8. Sprinkle some crushed Lotus biscuits over the buttercream layer, then add the second sponge and do the same, then top it with the final sponge

  9. Cover the whole cake in a layer of the buttercream, using a palette knife to smooth it out, put it in the fridge for 30 minutes

  10. Remove from the fridge and smooth on a final layer of the buttercream, again using a palette knife or scraper to make it smooth all over. Refridgerate again for 30 mins

  11. Tip the Carnation caramel into a bowl and stir it to smooth it out. Add 1 tsp salt and put it in a piping bag

  12. Carefully pipe blobs of the caramel around the edge of the cake so it drips down the sides, use less than you think as it will drip more than you expect and you can always add more. Then cover the whole top of the cake with a thin layer of the caramel and put it back in the fridge for 15 minutes

  13. Put the rest of the biscoff buttercream in a piping bag and pipe rosettes around the edge using a Wilton Number 6B Open Star tip

  14. Tip the remaining crushed Lotus biscuits into the middle of the cake

  15. Finally, chop the dairy fudge in half and place them neatly on top of the buttercream

NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!

You can find more of my Cake recipes by clicking here!

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Biscoff Brownies

Biscoff Brownies

If you haven’t heard of Biscoff before, it is a caramelised biscuit spread from the brand Lotus. Sometimes it is described as ‘Speculoos’ which comes from the Dutch biscuits that the spread originates from. It is also known as Cookie Butter and a few other brands make it too, but the Lotus version is the only one available in the UK at the moment. You can get it at most supermarkets in both crunchy and smooth, and it can be found on the same aisle as the jam and Nutella. I’ve swirled it into these Biscoff Brownies and added Lotus biscuits on top too for extra Biscoff flavour!

Jump straight to the recipe!

I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.

In a bowl I whisked together the eggs and light brown sugar.

I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.

I poured the batter into a lined traybake tin and added blobs of Biscoff spread. Using a butter knife, I swirled the mixture around a bit.

Once the brownies had baked for 20 minutes, I took them out of the oven and pressed the biscuits in, then they went back in the oven for another 10 minutes.

Biscoff Brownies

I cut the Biscoff Brownies up so that the biscuits stayed whole in each piece as I think it looks really attractive!

Biscoff Brownies

Even though the Biscoff spread was in blobs, the whole Biscoff Brownies tasted infused with it’s flavour!

More Biscoff recipes…

Biscoff Cheesecake Squares Biscoff & Banana Cake Lotus Biscoff Cupcakes
Biscoff Cheesecake Squares Biscoff & Banana Cake with Caramel Drip Lotus Biscoff Cupcakes
Biscoff Cheesecake
Biscoff Cheesecake (No Bake)

Biscoff Brownies

Rich chocolate brownies swirled with Biscoff spread and topped with Lotus biscuits

Course Dessert
Cuisine American
Keyword Brownies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

  • 350 g Dark chocolate broken into squares
  • 250 g Butter or baking spread
  • 250 g Light brown sugar
  • 3 Eggs large
  • 100 g Plain flour
  • 30 g Cocoa powder
  • 1 tsp Baking powder
  • 150 g Biscoff spread
  • 12 Lotus biscuits

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes

  3. In a bowl whisk together the eggs and light brown sugar until frothy

  4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

  5. Add the plain flour, cocoa powder and baking powder. Whisk in until you can't see any flour

  6. Pour the batter into the lined traybake tin and add blobs of the Biscoff spread all over. Use a butter knife to swirl it around a little bit - don't over mix

  7. Bake for 20 minutes

  8. Take the brownies out of the oven, press the Lotus biscuits into the batter, then put them back in the oven for 10 minutes

  9. Let the brownies cool completely in the tin before removing and slicing up

  10. Store in an airtight container in a cool place and eat within 3 days

NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!

You can find more of my Brownie recipes by clicking here!

Biscoff Brownies

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