No-Bake Biscoff Cheesecake (Printable Version)
Creamy cheesecake on a crunchy biscuit base, finished with whipped cream and a luscious Biscoff drizzle.
# Everything You’ll Need:
→ Biscuit Base
01 -
10.5 oz Lotus/Biscoff biscuits
02 -
4.4 oz unsalted butter, melted
→ Cheesecake Filling
03 -
17.6 oz full-fat cream cheese
04 -
3.5 oz icing sugar
05 -
8.8 oz Biscoff spread (smooth or crunchy)
06 -
1 teaspoon vanilla extract
07 -
10 fl oz double cream (heavy cream)
→ Optional Decorations
08 -
5 fl oz double cream (heavy cream)
09 -
2 tablespoons icing sugar
10 -
2.6 oz Biscoff spread, melted
11 -
Biscoff biscuits for garnish
# Steps to Cook:
01 -
Pulse the Lotus biscuits in a food processor until finely ground. Combine the crumbs with the melted butter and press firmly into the bottom of an 8-inch (20cm) deep springform pan.
02 -
Using an electric mixer, blend the cream cheese, vanilla extract, icing sugar, and Biscoff spread until smooth and homogenous.
03 -
Gradually add the double cream to the cream cheese mixture, whisking continuously until thickened and stable. For best results, whip the cream separately to stiff peaks before folding it in gently.
04 -
Spread the filling evenly over the biscuit base. Refrigerate for a minimum of 5–6 hours, preferably overnight, to set completely.
05 -
Remove the cheesecake from the springform pan. Whip the optional cream with icing sugar and pipe on top. Garnish each slice with a Biscoff biscuit and drizzle with melted Biscoff spread.
# Extra Suggestions:
01 -
For a firmer topping, whip the double cream separately before folding into the mixture. Melting the Biscoff spread briefly facilitates easier drizzling.
02 -
The cheesecake should be stored in the refrigerator and consumed within 3 days once set.