This no-bake Lotus Biscoff cheesecake is a creamy, indulgent dessert that combines the smoothness of cream cheese with the rich, spiced flavor of Biscoff biscuits and spread. It’s a simple yet elegant treat that’s perfect for special occasions or a weekend indulgence. With minimal preparation time, this cheesecake will be your go-to dessert for effortless elegance.
Preparation Time:
- Prep time: 20 minutes
- Chilling time: 5 hours (or overnight)
Ingredients:
- 30 pieces of Lotus/Biscoff biscuits (240g)
- 75g unsalted butter, melted (save 1/2 tsp for greasing the tin)
- 1 and 1/3 cups cream cheese (350g)
- 1 and 1/4 cups Lotus Biscoff spread (250g)
- 1/3 cup powdered sugar (40g)
- 1 cup whipping cream, 35%-36% (230g)
- 2 saved Biscoff biscuits (for decoration)
Directions:
- Prepare the base:
- Break the Biscoff biscuits into crumbs using a food processor.
- Save 2 pieces of biscuits for decoration and set aside 2 tablespoons of the crumbs for garnishing.
- Combine the remaining crumbs with melted butter, leaving 1/2 tsp for greasing.
- Line a 20 cm (8-inch) springform cake tin with parchment paper, grease with the saved butter, and press the crumb mixture into the base.
- Chill the base in the fridge for 1 hour.
- Prepare the filling:
- In a large bowl, beat the cream cheese, Biscoff spread, and powdered sugar until smooth.
- In another bowl, whip the cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Assemble the cheesecake:
- Spoon the cream cheese filling onto the chilled base and smooth the top.
- Chill in the fridge for at least 4 hours, preferably overnight. For a firmer texture, freeze for 1 hour before decorating.
- Decorate:
- Melt the remaining Biscoff spread until smooth and pourable (use a microwave or Bain-Marie).
- Chill the cake for 15 minutes, then pipe the melted spread around the edges, allowing it to drip down the sides.
- Garnish with the saved biscuit crumbs and whole biscuits.
Serving Suggestions:
- Serve with whipped cream or caramel sauce.
- Garnish with extra crumbled Biscoff biscuits for added texture.
Cooking Tips:
- To make it easier to slice, freeze the cheesecake for about 15 minutes before serving.
- If you prefer a sweeter cheesecake, you can increase the powdered sugar to 1/2 cup.
Nutritional Benefits:
- This dessert is rich in calcium from the cream cheese.
- It’s indulgent yet lightened up by using whipped cream in the filling.
Dietary Information:
- Contains gluten, dairy, and sugar.
- Not suitable for vegans or those with lactose intolerance.
Storage:
- Store the cheesecake in the fridge for up to 3 days.
- You can also freeze it for up to 1 month. Thaw in the fridge before serving.
Why You’ll Love This Recipe:
- It’s a no-bake recipe, so no oven is required.
- The smooth, creamy texture combined with the sweet spiced Biscoff flavor is irresistible.
- Minimal ingredients and preparation make it an easy dessert for any occasion.
- It’s versatile—you can customize it with your favorite biscuits or toppings.
Conclusion:
This Lotus Biscoff cheesecake is not only a breeze to prepare, but it’s also a showstopper with its decadent flavor and creamy texture. Whether you’re making it for a party or simply for yourself, every bite promises to be a delightful indulgence. With its buttery biscuit base, rich cheesecake filling, and Biscoff garnish, it’s sure to be a favorite among friends and family.
Frequently Asked Questions:
- Can I use a different type of biscuit for the base?
Yes, you can substitute with digestive biscuits, graham crackers, or any other crunchy biscuit. - How long should I chill the cheesecake?
At least 4 hours, but overnight chilling is ideal for best results. - Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 1 month. Thaw in the fridge before serving. - Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular cake tin lined with parchment paper. - What is the best way to melt Biscoff spread?
You can melt it in a microwave in short bursts or use a Bain-Marie (double boiler) method. - Can I make this cheesecake gluten-free?
Yes, simply use gluten-free biscuits for the base. - Can I reduce the sugar in the recipe?
Yes, you can reduce the powdered sugar, but it may slightly affect the sweetness of the filling. - What cream cheese should I use?
Full-fat cream cheese is recommended for the creamiest texture, but you can use a lighter version if preferred. - How long can I store the cheesecake in the fridge?
It will keep for up to 3 days in an airtight container. - Can I add a chocolate layer to this cheesecake?
Yes, you can drizzle melted chocolate over the top or add a chocolate layer between the base and filling for a rich twist.