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?!
How to make a Biscoff Cheesecake…
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.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan!
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Biscoff spread|
|Food processor||Piping bags||Wilton 2D Piping nozzle|
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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!
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
More Biscoff recipes…
Biscoff Cheesecake (No Bake)
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. The biscuits will go soft after several hours in contact with the cream so add them later if you're not serving the cheesecake straight away
- 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!
If you like this, check out more of my Cheesecake recipes!
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