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?!
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.
To decorate, I placed the Lotus Biscoff biscuits around the cheesecake on top of the whipped cream.
The Biscoff Cheesecake is any Biscoff lovers dream! My boyfriend absolutely loved it!
I was a big fan too of the delicious caramelised biscuit base and creamy Biscof infused filling, it was such a tasty treat!
I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Jo’s Kitchen Larder and Fiesta Fridays hosted by The Not So Creative Cook and Life Diet Health.
Products from Amazon.co.uk
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
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
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
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
Add the double cream and whisk until it is very thick and holds it's shape
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
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, warm the Biscoff for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake
Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Place the Lotus Biscoff biscuits on top of the cream
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!
More Biscoff recipes…
|Biscoff Cheesecake Squares||Biscoff & Banana Cake with Caramel Drip||Lotus Biscoff Cupcakes|
Pin for later!