No Bake Biscoff Cheesecake

5 from 1 vote

This no bake Biscoff Cheesecake recipe is so simple to make. It has a caramelised flavoured biscuit base, with a thick and creamy filling of Cream Cheese, Mascarpone double cream, and crunchy Biscoff Spread.

Prep Time15

Minimum Setting time in the fridge6

Total Time6 15

Course: Dessert

Cuisine: American, British

Keyword: Biscoff, Biscoff Biscuit Base, No Bake

Servings:

Calories: 625kcal

Author: Lynn

Equipment

1 x 8 inch (20cm) Springform Cake Tin
Baking Parchment

Ingredients

For the Biscuit base

250 g Lotus Biscuits
100 g Unsalted butter melted

For the Cheesecake Filling

280 g Full Fat Cream Cheese
250 g Mascarpone
75 g icing sugar or caster sugar
300 ml Double cream
200 g Biscoff spread crunchy or smooth

For the Toppings and Decorations.

175 ml Double cream or whipping cream
2 tablespoons icing sugar sieved
150 g smooth Biscoff spread melted. This is best if you want a smooth topping.
Biscoff biscuits. Use a variety, one for each slice

Instructions

Line the base of an 8” (20cm) springform cake tin with baking parchment. Grease the sides with butter.
Using a food processor, blitz the Lotus biscuits until they look like fine sand or have a fine breadcrumb consistency.
250 g Lotus Biscuits
Add the melted butter and mix until well combined.
100 g Unsalted butter
Pour the biscuit base mixture into the prepared tin and flatten it down evenly to cover the base. Leave to one side or in the fridge to set while you make the Biscoff Cheesecake Filling. Tip: Ensure all the biscuit crumbs are coated in butter as this enables the biscuit base will to set firmly.
Make the cheesecake filling by mixing together the cream cheese, mascarpone and icing sugar until well combined. Add the double cream and mix until thick and creamy. Add the Biscoff Spread and mix until well combined.
280 g Full Fat Cream Cheese, 250 g Mascarpone, 75 g icing sugar, 300 ml Double cream, 200 g Biscoff spread
Spoon the Biscoff cheesecake mixture evenly over the biscuit base and place in the fridge to set for several hours, preferably overnight.
Remove the cheesecake from the fridge and melt the smooth Biscoff spread. Pour over the top of the cheesecake and return it to the fridge again until the top has set.
150 g smooth Biscoff spread
Remove from the fridge and carefully remove the cheesecake from the tin leaving the cheesecake on the tin base if you wish. Place on a large plate or cake stand.
Whip together the double cream and icing sugar until soft peaks form. Add swirls of piping around the edge of the cheesecake adding a Biscoff biscuit for each slice. TIP: Do not overbeat the cream or it will go grainy and could turn to butter.
175 ml Double cream, 2 tablespoons icing sugar, Biscoff biscuits.

Notes

Storage:

Fridge: Always keep the cheesecake in the fridge. Keeping it covered helps prevent it from drying out.

Freezer: I’m not sure how well or if it will freeze as the cream and filling could split when thawed out.

Tip 1 - When making the topping, I prefer to whip the cream by hand so that I can get a feel for the thickness.

Tip 2 - If the cream for the topping starts to become too grainy, add a little more double cream and carefully mix again.

Tip 3: Leaving the cheesecake to firm up overnight makes the job of slicing much easier.

Frequently Asked Questions.

Can You Melt Lotus Biscoff Spread?

Melt the spread in a pan over a gentle heat or in a heatproof bowl over a pan of simmering water.

Does Lotus Spread Need to be Kept in the Fridge?

Store Biscoff Spread at Room Temperature.

Nutrition