No-Bake Lotus Biscoff Cheesecake
The No-Bake Lotus Biscoff Cheesecake is a luscious, creamy dessert that combines the caramel-spiced crunch of Biscoff cookies with a smooth, velvety filling, requiring no oven and minimal effort. Perfect for any occasion, it delivers rich flavor and satisfying textures in a quick, indulgent treat.
Ingredients
For the base:
- 200 g 7 oz Biscoff biscuits, crushed
- 80 g 3 oz unsalted butter, melted
For the cheesecake filling:
- 300 ml 1.25 cups double cream
- 400 g 14 oz full-fat cream cheese
- 200 g 7 oz Biscoff spread
For the topping:
- 150 g 5 oz Biscoff spread, melted
- 50 g 2 oz Biscoff biscuits, crushed
Instructions
- Mix the crushed Biscoff biscuits with the melted butter, then press the mixture firmly into the base of a tin. Place it in the fridge to chill while you prepare the cheesecake filling. In a bowl, combine the double cream, cream cheese, and Biscoff spread. Whisk the mixture until it thickens to a texture similar to ice cream—using an electric mixer makes this easier. Take the chilled base out of the fridge and spread the cheesecake filling evenly over it, smoothing the surface. Return the tin to the fridge and let it set for at least 3 hours, though leaving it overnight will give the best results. Just before serving, gently melt the Biscoff spread over low heat—avoid overheating. Take the cheesecake out of the fridge, and while still in the tin, carefully pour the melted Biscoff spread on top. Using the back of a spoon, gently smooth it out to cover the surface completely, being careful not to disturb the filling beneath. Sprinkle the remaining crushed biscuits around the edges for decoration. If possible, chill the cheesecake for another hour before slicing for cleaner cuts, but you can serve sooner if needed.
Notes
Butter: I use unsalted butter for this recipe, melting it quickly in a microwave-safe mug. For those in the US, this amount is about three-quarters of a stick of butter.
Cream cheese: I prefer Philadelphia brand cream cheese for the best results. While other brands can work, they tend to be slightly harder to blend smoothly. Make sure to use full-fat cream cheese and drain off any excess liquid before using.
Cream: Use cold cream straight from the fridge and whip it until it holds firm peaks, achieving a texture similar to ice cream. In the US, heavy cream serves as an equivalent to double cream.
Cream cheese: I prefer Philadelphia brand cream cheese for the best results. While other brands can work, they tend to be slightly harder to blend smoothly. Make sure to use full-fat cream cheese and drain off any excess liquid before using.
Cream: Use cold cream straight from the fridge and whip it until it holds firm peaks, achieving a texture similar to ice cream. In the US, heavy cream serves as an equivalent to double cream.