This no-bake lotus Biscoff Cheesecake is a creamy and delicious dessert that is SUPER easy and quick to make. It has three layers of deliciousness: a crunchy Biscoff crust, a smooth filling, and a melted Biscoff layer on top.
No-Bake Biscoff Cheesecake Recipe
The taste is superb, being slightly spiced with buttery flavor making it possess a mild sweetness instead of the obvious and direct-to-the-point sweetness other cheesecakes provide.
The flavor is yummy, creamy, airy, and rich in all the delightful flavors that the ingredients have.
You may serve this dish anytime you would like. It is a wonderful snack in the afternoon but would also make a perfect dessert for dinner.
It is simple, yes, but the taste screams more than just simplicity. Formal, casual, grandiose, whichever the theme of a party is, this dessert would complement any of it.
Why Does This Recipe Work?
- It is freezer-friendly. Worry not of your leftover cheesecake, for this particles dish can be kept in your freezer if you have made so much.
- Quick and easy no bake cheesecake recipe.
- Creamy, delicious, and super flavorful!
Ingredients
See the recipe card for full information on ingredients and quantities.
Biscoff Cookies. I use Biscoff cookies as a base to hold the cheesecake filling, plus it provides a buttery taste that easily complements the flavor of the cheesecake.
Butter. I use unsalted butter.
Cream Cheese. I use Philadelphia cream cheese at room temperature.
Biscoff Spread. The main flavor of your cheesecake, Biscoff spread will provide a delicious flavor to this recipe.
Heavy Whipping Cream. I use it yo give the cheesecake filling a thicker texture and creamier consistency.
Lemon Juice. I like to balance out all the taste in this recipe by adding a few drops of lemon juice to the cheesecake filling.
How To Make Biscoff Cheesecake?
To make the cheesecake base
- Line a 20 cm spring form tin with parchment paper.
- Put the biscuits into the food processor and blitz until crumbs.
- Melt the butter in the microwave, then pour it over the biscuits crumbs and mix until well combined.
- Spread the mixture into spring form tin and press down at the bottom to form the base.
- Put in the fridge for 20-30 minutes.
To make the cheesecake filling
In a microwave safe bowl, put Biscoff spread and microwave for 20-30 seconds or until just melted.
Whisk cream cheese, vanilla extract and lemon juice in a mixing bowl.
Whisk in melted Biscoff spread until combined.
In a separate bowl, beat the whipping cream and powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture until smooth.
Pour the mixture over the base, put it in the fridge for 4-5 hours or overnight.
To add the toppings
- Melt the Biscoff spread for the topping in a microwave safe bowl
- Remove the cheesecake from the tin. Pour the melted Biscoff spread onto the top and spread out with a spatula. Sprinkle some crushed biscuits around the edge, slice and enjoy.
How To store It
I just keep it in the fridge for up to 4 days or in the freezer in a sealed container for up to 1-2 months.
More Cheesecake Recipes
- Eggnog Cheesecake
- No-Bake Strawberry Cheesecake Bars
- Oreo Cheesecake Bites
- Pumpkin Cheesecake
- Raspberry Cheesecake
- Churro Cheesecake Recipe
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No-Bake Biscoff Cheesecake
Equipment
- Springform
- Measuring spoons
- Measuring cups
- Mixing bowl
- Electric hand mixer
Ingredients
For the base
- 2 cups Biscoff cookies , crumbs
- 100 g unsalted butter , melted
For the filling
- 400 g full fat cream cheese , at room temperature
- ⅔ cup smooth Biscoff spread
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar
- 1 tsp teaspoon vanilla extract
- ½ teaspoon lemon juice
For the topping
- ⅓ cup smooth biscoff spread
- 3 biscoff cookies , crumbs
Instructions
To make the cheesecake base
- Line a 20 cm spring form tin with parchment paper.
- Put the biscuits into the food processor and blitz until crumbs.
- Melt the butter in the microwave, then pour it over the biscuits crumbs and mix until well combined.
- Spread the mixture into spring form tin and press down at the bottom to form the base.
- Put in the fridge for 20-30 minutes.
To make the cheesecake filling
- In a microwave safe bowl, put Biscoff spread and microwave for 20-30 seconds or until just melted.
- Whisk cream cheese, vanilla extract and lemon juice in a mixing bowl.
- Whisk in melted Biscoff spread until combined.
- In a separate bowl, beat the whipping cream and powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture until smooth.
- Pour the mixture over the base, put it in the fridge for 4-5 hours or overnight.
To add the toppings
- Melt the Biscoff spread for the topping in a microwave safe bowl
- Remove the cheesecake from the tin. Pour the melted Biscoff spread onto the top and spread out with a spatula. Sprinkle some crushed biscuits around the edge, slice and enjoy.
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