Description
A rich and creamy no-bake Biscoff cheesecake featuring a crunchy Lotus biscuit base, smooth Biscoff spread in the filling, and topped with whipped cream and extra Biscoff drizzle for an indulgent dessert perfect for any occasion.
Ingredients
Scale
Base
- 300 g Lotus/Biscoff biscuits
- 125 g unsalted butter (melted)
Cheesecake Filling
- 500 g full-fat cream cheese
- 100 g icing sugar
- 250 g Biscoff spread (smooth or crunchy)
- 1 tsp vanilla extract
- 300 ml double cream
Topping
- 150 ml double cream
- 2 tbsp icing sugar
- 75 g Biscoff spread (melted)
- Biscoff biscuits for decoration
Instructions
- Prepare the biscuit base: Blitz the Lotus/Biscoff biscuits in a food processor until they form a fine crumb. Mix the crumbs thoroughly with the melted unsalted butter. Press this mixture firmly and evenly into the bottom of an 8-inch (20 cm) deep springform tin to form the base.
- Make the cheesecake filling: Using an electric mixer, blend the full-fat cream cheese, vanilla extract, icing sugar, and Biscoff spread until the mixture is smooth and creamy without lumps.
- Incorporate the cream: Add 300 ml of double cream to the cream cheese mixture and whisk gently but steadily until the cream thickens and holds its shape. Alternatively, you can whip the cream separately to stiff peaks and fold it carefully into the cheese mixture to maintain its light texture.
- Set the cheesecake: Spread the prepared filling evenly over the biscuit base in the springform tin. Cover and chill in the refrigerator for at least 5 to 6 hours, preferably overnight, to allow the cheesecake to set firmly.
- Prepare the topping and decorate: Whip the remaining 150 ml double cream with 2 tablespoons of icing sugar until soft peaks form. Pipe or spread the whipped cream on top of the cheesecake. Decorate each slice with a Biscoff biscuit and drizzle over the melted 75 g Biscoff spread for an extra irresistible finish.
- Serve: Remove the cheesecake carefully from the springform tin, slice into 12 portions, and serve chilled for the best taste and texture.
Notes
- This cheesecake requires no baking, making it quick and easy to prepare but with a decadent taste.
- For best results, chill the cheesecake overnight to allow it to set properly.
- Use full-fat cream cheese and double cream for a rich and silky texture.
- The optional decoration with whipped cream, extra Biscoff drizzle, and biscuits adds both flavor and visual appeal.
- Store any leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 18 g
- Sodium: 268 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 119 mg
