Inside: A no bake Biscoff cheesecake recipe that will blow your tastebuds away.
Up until 2020, I hadn’t heard of Lotus biscoff – I think I must have been hiding under a rock! But one evening I went to visit friends and they had made a no-bake cheesecake after trying it in a restaurant.
Lotus Biscoff is a caramelised biscuit that was named after biscuit and coffee due to the fact that it is a perfect accompaniment to coffee. It is now used in many recipes to create a distinctive flavour – including cheesecake!
Cheesecakes are my absolute favourite dessert and so teaming them up with the delicious flavours of Biscoff biscuits just makes sense, doesn’t it? This recipe is so simple and will wow guests time and time again.
What is Lotus Biscoff?
You must have seen the biscuits often placed at the side of coffees in restaurants. A little treat on the saucer as a thank you at the end of your meal. Well, more often than not those biscuits are Lotus Biscoff biscuits.
The name Biscoff comes from the combination of biscuit and coffee and was first created in 1932, by a Belgian baker named Jan Boone Sr. They were praised for being made with only natural ingredients and have been a firm favourite for many years.
It turns out, there are a more products than just biscuits alone, such as icecream. One of the most popular products is their Biscoff spread, which makes for the perfect spread on toast or as an ingredient in things like cakes or indeed, cheesecakes.
It turns out that recipe blogger Walla Abu-Eid, with his Biscoff flavoured lasagne, was the reason for the revival of the love for Biscoff in 2020. Ever since, people have been coming up with more and more recipes and they have released more products as a result.
What is the difference between baked and no-bake cheesecake?
Besides the obvious (one is baked and one isn’t) the actual composition is different.
A baked cheesecake usually includes eggs and requires gentle heat to get them to set. They are much heavier, dense, and smooth in their texture and can include a range of fillings.
In contrast, a no-bake cheesecake uses the whipping of the cream cheese to create the firm mixture and the cold of the fridge to set it further.
In my opinion, no-bake cheesecakes are much tastier but also the fact that you don’t have to worry about cooking time or a sinking middle makes it a definite winner for me.
How to make a Lotus Biscoff Cheesecake
I love cheesecake and I love Biscoff, so I am so excited to share this recipe with you. I hope you love it just as much as I do.
- 300 g Lotus biscuits
- 125 g Unsalted butter (melted)
- 500 g Cream cheese (full fat – very important)
- 100 g Icing Sugar
- 250 g Lotus Biscoff spread
- 1 tsp Vanilla extract
- 300 ml Double cream
- Extra Biscoff biscuits to decorate
– The first stage is to make the buttery, biscuit base. Break up the biscuits and throw them into a blender. If you don’t have one (as we didn’t as we were away) you can put them in a bag and bash them with a rolling pin. Put a handful of crumbs to the side to use later.
– Combine the remaining biscuit crumbs with melted butter until all of the crumbs are coated. You will see that the mixture becomes darker and stickier once all of the crumbs are coated.
– Press the mix into the bottom of a 20cm dish (preferably a springform pan) and put into the fridge to set while you make the topping.
– Mix together the cream cheese, icing sugar, Lotus Biscoff spread and vanilla until combined and smooth. Whisk this mix until you can see the mixture starting to thicken.
This is why it is necessary to use full-fat cream cheese – low fat just does not stiffen no matter what you do.
– Gradually add the double cream until the mixture becomes thicker and forms a peak. Now add in the biscuit crumbs you’d set aside to give the mix a crunch.
Alternatively, you can buy the crunchy version of the spread to save yourself a job but the crunch is a little less obvious.
– Smooth the cream cheese mixture onto the biscuit base and return to the fridge. It should be ready after around 6 hours but if you can leave it overnight it will really hold its shape well.
– Once you are ready to eat your cheesecake, it is time to decorate. I bashed up some more biscuits and sprinkled them on the top but you could arrange whole biscuits to make a pattern or do whatever you fancy.
– I also saved enough whole Biscoff biscuits to place on top of each slice when ready to serve.
- 300 g Biscoff Biscuits
- 125 g Unsalted Butter (melted)
- 500 g Cream Cheese (full fat)
- 100 g Icing Sugar
- 250 g Biscoff Spread
- 1 tsp Vanilla Extract
- 300 ml Double Cream
- Extra Biscoff Biscuits to decorate
- The first stage is making the biscuit base. Break up the biscuits and throw them into a blender. If you don't have one (as we didn't) you can put them in a bag and bash them with a rolling pin. Put a handful of crumbs to the side to use later.
- Combine the remaining biscuit crumbs with melted butter until all of the crumbs are coated.
- Press the mix into the bottom of a 20cm dish (preferably a springform tin) and put into the fridge to set while you make the topping.
- Mix together the cream cheese, icing sugar, Biscoff spread and vanilla until combined, smooth and starting to thicken.
- Gradually add the double cream until the mixture becomes thicker and forms a peak. Now add in the biscuit crumbs you'd set aside to give the mix a crunch.
- Smooth the topping onto the biscuit base and return to the fridge. It should be ready after around 6 hours but if you can leave it overnight it will really hold its shape well.
- Once ready to eat, you can decorate. I bashed up some more biscuits and sprinkled them on the top, adding a whole biscuit to each slice when it was time to serve.
– If you want to save yourself time, use the crunchy version of the Lotus spread instead of adding broken biscuits to the mix. I find it is a little harder to come by though.
– Always use full fat cream cheese. I once bought low fat and it just would not come together and set!
– Use room temperature cream cheese. This means it will be smoother when you beat it – nobody likes lumps!
– Use a 20 inch springform cake tin. That way you can release the cheesecake easily to present it to your guests.
– A food processor to blitz up the biscuits. Alternatively, you can beat them inside a food bag with a rolling pin.
– Electric whisk for combining the wet ingredients.
– Springform tin for easy release.
I hope you love this recipe as much as I do – I’d love it if you let me know when you make it! Feel free to send me a pic on Instagram!
Katy is the founder of What Katy Said and the Decluttering Motherhood Community. More than 50 thousand women follow her on social media and she has been listed in the top 5 parenting bloggers in the UK.
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