Simple Biscoff Cheesecake Recipe - What Katy Said

Recipe Box: Insanely Good No-Bake Biscoff Cheesecake

Inside: A no bake Biscoff cheesecake recipe that will blow your tastebuds away.

Up until recently, I hadn’t head 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 this no bake cheesecake after trying it in a restaurant.

Well, my tastebuds had never been treated so well! Delicious!

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.

It turns out, there are a huge range of Biscoff flavoured things out there, including Biscoff spread. I’ve been experimenting with different recipes using the spread ever since I tasted it that night and the first recipe I’d like to share with you is the very same no bake cheesecake.

Recommended equipment

– 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.

Top tips

– 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.

How to make a Lotus Biscoff Cheesecake

Ingredients

  • 300 g Lotus biscuits
  • 125 g Unsalted butter (melted)
  • 500 g Cream cheese (full fat)
  • 100 g Icing Sugar
  • 250 g Lotus Biscoff spread
  • 1 tsp Vanilla extract
  • 300 ml Double cream
  • Extra Biscoff biscuits to decorate

Method

– 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 pan) 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 and smooth. Then gradually add the double cream until the mixture becomes thick and forms a peak. Now add in the biscuit crumbs you’d set aside to give the mix a crunch.

– 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 ready to eat, you can decorate. I bashed up some more biscuits and sprinkled them on the top.

– I also saved enough whole Biscoff biscuits to place on top of each slice when ready to serve.


No-Bake Biscoff Cheesecake

No-Bake Biscoff Cheesecake

Insanely good no-bake Biscoff cheesecake

Prep Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Combine the remaining biscuit crumbs with melted butter until all of the crumbs are coated.
  3. 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.
  4. Mix together the cream cheese, icing sugar, Biscoff spread and vanilla until combined and smooth. Then gradually add the double cream until the mixture becomes thick and forms a peak. Now add in the biscuit crumbs you'd set aside to give the mix a crunch.
  5. Smooth the topping onto the biscuit base and return to the fridge. It should be ready after around 5 hours but if you can leave it overnight it will really hold its shape well.
  6. Once ready to eat, you can decorate. I bashed up some some more biscuits and sprinkled them on the top.

Notes

I also saved enough whole Biscoff biscuits to place on top of each slice when ready to serve.

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!


4 Comments

  • Reply
    Ashley
    May 19, 2020 at 5:45 pm

    My mouth is watering! Thank you for sharing this recipe – I’ll definitely be trying this. It looks relatively simple and straightforward but delicious! xxx

    • Reply
      Katy
      May 19, 2020 at 6:52 pm

      Ooh let me know what you think! It really is simple! Enjoy!

  • Reply
    Kim
    May 24, 2020 at 11:44 am

    Yum! I love Biscoff so I’ll definitely have to try this.

    • Reply
      Katy
      May 24, 2020 at 12:45 pm

      It is SO good!

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