This no-bake lotus Biscoff Cheesecake is a creamy and delicious dessert. It is made with three layers of deliciousness; crunchy Biscoff crust, smooth filling and melted Biscoff layer on top.
Biscoff Cheesecake Recipe is for all the cheesecake enthusiasts out there who need a new flavor to make at home without having to break their budget-friendly baking rule.
This no bake biscoff cheesecake recipe opens a new door for everyone to make a cheesecake version that is just as delicious as all the other cheesecake recipes ever known but with a far easier step-by-step process.
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Best 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. One bite, and you would already taste the mouthwatering cheesecake filling and topping that you will surely want to have more than just one serving with.
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. The mild yet spiced sweetness of the dish is the excellent finishing food for a full course meal indeed. If there is a special occasion at home, you may also serve this dessert to your visitors.
It is simple, yes, but the taste screams more than just simplicity. Formal, casual, grandiose, whichever the theme of a party is, this dish would complement any of it.
What is Biscoff?
Biscoff is a famous brand that has become the favorite go-to of buyers who need butter spread to use as an alternative for chocolate spreads. Over the years, people have developed ways to culminate products from this company into different recipes; cookies, cakes, and cheesecakes are just among the few.
Biscoff has become every mom's best friend in the kitchen, it is easy to use, easy to convert into a whole new recipe.
Why Does This Recipe Work?
You should try this Biscoff Cheesecake Recipe at home not just for its excellent and delightful taste, but also for other reasons that would certainly open your eyes to a realization that this dish is so much more than just its taste. This recipe is perfect to try at home because:
- 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.
- This cheesecake recipe is good both for children and adults alike.
- You may make this recipe at home no matter what the season is. Summer? Bring this dish out for your beach outing! Autumn? Bake this cheesecake enjoy it with your tea. Winter? Make your holidays extra special with the presence of this dish on the table. Spring? Take a slice and enjoy it under the subtle sunlight by the porch.
- Too oftentimes, bakers encounter complications in making cheesecake, but this specific cheesecake recipe saves you from the hassle of complicated instructions as it is quick and easy to make. You don't need any expertise, you just have to follow the recipe down to the end, and voila! you have your cheesecake.
- Creamy, delicious, and super flavorful that you will need no other reason to try this recipe at home!
What's in This Biscoff Cheesecake Recipe?
Biscoff Cookies. Your cheesecake needs a base to hold the cheesecake filling, and to make this base, it is best to use an ingredient not far off the flavor of the filling. Biscoff cookies will provide a firmer structure for the cheesecake, plus it provides a buttery taste that easily complements the flavor of the cheesecake.
Butter. The butter helps in making the texture of this recipe smoother and richer.
Cream Cheese. A cheesecake seems incomplete without the traditional cream cheese in the cheesecake filling. The cream cheese would lend this recipe its rich mouthfeel and creamy texture.
Biscoff Spread. The main flavor of your cheesecake, Biscoff spread will provide most of the desirable flavor of this recipe.
Heavy Whipping Cream. Give your cheesecake filling a thicker texture and creamier consistency with the use of heavy whipping cream.
Vanilla Extract. Your cheesecake can taste pretty mild in flavor, an addition of vanilla extract will add a more colorful sweeter tone to the filling.
Lemon Juice. Balance out all the taste in this recipe by adding some drops of lemon juice to your 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.
Top Tips!
- Use ingredients that are at room temperature for easy mixing and the smoother texture of your cheesecake. Frozen ingredients may result in a lumpy cheesecake.
- Do not overwork your batter! If you over whisk your heavy whipping cream, the texture of your cheesecake filling will be affected. It will become too soft to form a firmer structure, making the whole dish look like a plain gooey mass.
- For an even better cheesecake experience, refrigerate your cheesecake overnight before serving; it will allow your cheesecake to become firm and sturdy but still creamy to taste.
Recipe Variations
- You may skip adding vanilla extract altogether if this ingredient is not available. Most people opt out of vanilla extract from the ingredients since they no longer feel the need for an additional sweet flavor.
- Consider using brown sugar as a sweetener. Brown sugar just adds a plain sweetness that would already be enough to make this recipe sweet.
- Add sour cream to your cheesecake filling. The added creamy texture helps to give you that perfect cheesecake as it makes the filling softer and lighter.
Serving Suggestions
Pizza and pasta dishes drenched in rich meat sauces such as Alfredo and Bolognese, as well as steak, are excellent pairings for cheesecake.
Storage
To store: Keep it in the fridge for up to 4 days.
To freeze: You can cut it into slices and put it in an airtight container in the freezer. It will last for 1-2 months.
Recipe FAQs
Leftover cheesecakes should be refrigerated to maintain their freshness and moisture. Refrigerate for up to 1 week after covering with plastic wrap. Freeze for a maximum of 2 months.
One typical issue with cheesecakes is that the cream cheese used in the recipe imparts an excessive amount of moisture to the cake itself, which makes it watery. The trick here is to add only the right amount of cream cheese.
Biscoff has a deep caramel flavor with a hint of warm spices such as nutmeg and cinnamon.
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Recipe Card
Biscoff Cheesecake Recipe
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.
Notes
- Use ingredients that are at room temperature for easy mixing and the smoother texture of your cheesecake. Frozen ingredients may result in a lumpy cheesecake.
- Do not overwork your batter! If you over whisk your heavy whipping cream, the texture of your cheesecake filling will be affected. It will become too soft to form a firmer structure, making the whole dish look like a plain gooey mass.
- For an even better cheesecake experience, refrigerate your cheesecake overnight before serving; it will allow your cheesecake to become firm and sturdy but still creamy to taste.
Variations
- You may skip adding vanilla extract altogether if this ingredient is not available. Most people opt out of vanilla extract from the ingredients since they no longer feel the need for an additional sweet flavor.
- Consider using brown sugar as a sweetener. Brown sugar just adds a plain sweetness that would already be enough to make this recipe sweet.
- Add sour cream to your cheesecake filling. The added creamy texture helps to give you that perfect cheesecake as it makes the filling softer and lighter.
Nutrition
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