Description
A luscious, no-bake Biscoff cheesecake with a crunchy biscuit base and a creamy, rich Biscoff spread-infused filling. This easy-to-make dessert is perfect for any occasion and requires no oven, making it a delightful treat that sets in the fridge overnight for the perfect texture.
Ingredients
Units
Scale
Biscuit Base
- 300 g Lotus/Biscoff biscuits
- 125 g unsalted butter, melted
Cheesecake Filling
- 500 g full-fat cream cheese
- 100 g icing sugar
- 250 g Biscoff spread (smooth or crunchy)
- 1 tsp vanilla extract
- 300 ml double cream
Optional Decorations
- 150 ml double cream
- 2 tbsp icing sugar
- 75 g Biscoff spread, melted
- Biscoff biscuits for garnish
Instructions
- Prepare the biscuit base: Blitz the Lotus/Biscoff biscuits in a food processor until they become fine crumbs. Combine with the melted unsalted butter and press the mixture firmly into the base of an 8″/20 cm deep springform tin to create an even, compact crust.
- Make the cheesecake filling: Using an electric mixer, blend the full-fat cream cheese, vanilla extract, icing sugar, and Biscoff spread until the mixture is completely smooth and homogenous.
- Incorporate the double cream: Gradually mix in the double cream and whisk gently until the mixture thickens and holds its shape. Be careful not to whip too fast; a slow, steady whisking is ideal. Alternatively, you can whip the double cream separately to stiff peaks and then fold it into the cream cheese mixture for a lighter texture.
- Assemble and chill: Spread the creamy filling evenly over the biscuit base in the springform tin. Place in the fridge and chill for at least 5-6 hours, but preferably overnight for best results and a firmer set.
- Decorate and serve: Remove the set cheesecake from the tin. Whip together the optional double cream and icing sugar, then pipe it atop the cheesecake. Garnish each slice with a Biscoff biscuit and drizzle with the melted Biscoff spread for a beautiful finish.
Notes
- The original recipe used a combination of 150g digestives, 150g Lotus biscuits, and 150g unsalted butter, along with two 280g packs of Philadelphia cream cheese.
- Either mascarpone or Philadelphia cream cheese can be used, but it must be full fat for the best texture and taste.
- Melting the Biscoff spread for about 10 seconds before decorating makes it easier to drizzle.
- This cheesecake will keep well in the fridge for up to 3 days after setting.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1.2 g
- Protein: 6 g
- Cholesterol: 95 mg
