Irresistible No-Bake Biscoff Cheesecake (6 Ingredients)

If you are looking for an irresistible treat for your next special occasion, look no further! Lotus Biscoff spread is sweeping the world with its popularity growing by the minute! All for good reason! This 6-ingredient, super easy No-Bake Biscoff Cheesecake will have you totally obsessed! Decadently creamy and with a signature flavour of caramelised biscuits, this is one of the best desserts of the 21st century!

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Ingredients and Substitutes

You will only need 6 ingredients to make this delicious No-Bake Lotus Cheesecake recipe. Here they all are:

• lotus biscoff biscuits: we used 250g of biscuits: 200g for the cheesecake base and the remaining for decoration. Remember, that Lotus Biscoff is a brand, so you can easily substitute them with other caramelised biscuits, like Belmont (from ALDI).
• butter: unsalted.
• cream cheese: full-fat, at room temperature. Use Philadelphia or a similar brand.
• biscoff spread: we used smooth (not crunchy). Again, you may choose to substitute biscoff cookie butter with another brand of Smooth Biscuit Spread. You will need 265g of it for this recipe: 185g for the filling and 80g for the topping.
• caster sugar: also known as superfine sugar. Since this is a no-bake lotus biscoff cheesecake recipe, you need fine sugar in order for it to dissolve quickly whilst beating. Alternatively, use powdered sugar (confectioner’s sugar).
• double cream: also known as heavy cream. Use the cream that you can whip up to medium peaks. It is paramount to this cheesecake setting.

Method

STEP 1: Make the Base

Line a 7in (18cm) springform cake tin base with a circle of baking parchment. If using, line the sides with clear acetate tape (it will help take the biscoff cheesecake out of the tin later, but you can do that simply by running a knife around the sides, so don’t worry if you don’t have any tape).

Place biscuits into a food processor and blitz into fine crumbs. Alternatively, bash the biscuits in a large metal bowl with the end of a rolling pin.

In the meantime, heat the butter on low heat. Pour the melted butter onto the lotus biscuit crumbs and mix.

Spoon the mixture into the prepared cake tin and spread the mixture out to cover the surface of the base. Using a glass (or a measuring cup) with a flat bottom, press the biscuit mixture into the base. Place it in the fridge whilst you make the filling.

STEP 2: Make The Biscoff Cheesecake Filling

In a large bowl, whip double cream (heavy cream) to medium peaks using a handheld electric mixer and set it aside. Keep the mixer (no need to wash the beaters).

Place the room-temperature cream cheese, caster sugar and biscoff spread into a separate large mixing bowl. Beat the mixture with the hand mixer on medium speed for 3-4 minutes (take your time and make sure to scrape the sides of the bowl – you want the mixture fully incorporated and sugar dissolved).

Add the whipped cream and beat again just long enough to combine.

Spoon the biscoff cream cheese mixture onto the biscuit base and smooth out the surface using a spatula or the back of the spoon.

Set the cookie butter cheesecake in the fridge for 3-4 hours.

STEP 3: Make The Topping and Decorate

To make a layer of biscoff spread, you will need to soften the spread and then spread it across the top of the cheesecake.

How To Soften Biscoff Spread?

Melt biscoff in a small saucepan (don’t let it boil though) and leave to cool down slightly. You want it runny consistency, but not piping hot. Alternatively, place biscoff spread in a small bowl and pop it in a microwave at 10-second increments until it is soft.

Pour biscoff on top of the cheesecake and quickly swirl it around so it spread across the surface.

Place the cheesecake back in the fridge for another 4 hours (ideally, overnight).

How To Remove Cheesecake From The Tin?

Once set, remove the cheesecake from its tin. If you haven’t used acetate tape, run a thin-bladed knife around the edge (making sure you go right down) before unclipping the springform tin. Otherwise, take the tin off, then carefully unpeel the clear acetate tape.

If the side of the cheesecake roughed up a little bit, dip a long-bladed knife in boiling water for a few seconds, then wipe it dry and immediately run it around the edge pressing gently to smooth the surface.

How To Decorate Lotus Cheesecake?

This is where you can get your creativity to shine. We opted for a simple decoration to make this cheesecake a rather effortless bake. Crush 3 biscuits into crumbs and scatter them across the edge of the chilled cheesecake. Place 2 remaining biscuits on top.

Alternatively:

• If you don’t want to add the top layer of biscoff, swirl melted biscoff spread in the cheesecake mixture instead. Once you spooned the cheesecake filling into the tin, drizzle softened biscoff on top and swirl it around using the tip of a knife.
• Skip the biscoff topping and drizzle the lotus cheesecake with melted bicoff spread instead just before serving. This way you have a delicious sauce instead of a set layer of biscoff.
• Take the cheesecake out of the tin before pouring the lotus spread on top, letting it drip down the sides with the help of pallet knife.
• Decorate with chocolate-covered coffee beans! Biscoff and coffee is only the best combination ever!

Tips On Slicing Lotus Cheesecake Into Portions

• Make sure your cheesecake is fully set before slicing it for best results.
• Dip a thin-bladed knife into hot water and hold it in for 15 seconds, wipe it dry on a paper towel and cut slices with a hot knife, wiping it clean and heating it up between slices.
• Apply gentle pressure with the knife making sure to go all the way down to the bottom and through the crust. Don’t move the knife back and forth (like cutting bread).
• If things went wrong: ‘clean up’ a slice by running the hot knife along the sides of the cut slice.

Watch How To Make It

Storage

Store your cheesecake in the fridge right until the moment you wish to serve it. Once it’s decorated with biscuit crumbs and whole biscoff biscuits, it can still be stored in the fridge but the decorations will start losing their crunch after 2 days. Make sure to eat it within 3 days. It’s a perfect dessert to make ahead of time!

For more information, visit How To Store Cheesecake in The Fridge? And How To Freeze It?

Can Lotus Biscoff Cheesecake Be Frozen?

Yes, This no-bake biscoff cheesecake actually freezes very well! Cut the undecorated lotus cheesecake into portions and arrange the slices on a flat board. Place them in the freezer for a couple of hours, or until the cheesecake turns solid. Then wrap each slice tightly in cling film (plastic wrap), place them in an airtight container and store it in the freezer for up to 3 months! Defrost thoroughly in the fridge before eating!

Other Recipe FAQs

Other Delicious Cheesecake Recipes

If you are a huge fan of cheesecakes, but not keen on the cookie butter flavor! Try some of our other irresistible cheesecake recipes:

• Honey Cheesecake with Salted Honey Caramel
• Baked Cherry Cheesecake with Dark Chocolate Crust
• Apple Crumble Cheesecake With Fudge
• Peanut Butter Cheesecake (recipe coming soon)

Recipes For Biscoff Lovers

• Lotus Biscoff Cupcakes with Cream Cheese Frosting
• Biscoff Tiramisu (recipe coming soon)
• Cookie Butter Frosting
• Biscoff Baked Oats (recipe coming soon)

Recipe Card

No-Bake Biscoff Cheesecake

If you are looking for an irresistible treat for your next special occasion, look no further! Lotus Biscoff spread is sweeping the world with its popularity growing by the minute! All for good reason! This 6-ingredient, super easy No-Bake Biscoff Cheesecake will have you totally obsessed! Decadently creamy and with a signature flavour of caramelised biscuits, this is one of the best desserts of the 21st century!

4.73 from 33 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Setting Time: 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Dessert

Cuisine American, Belgian, British

Servings 10 portions

Calories 473 kcal

Equipment

• 7in (18cm) springform cake tin
• Electric Handheld Mixer
• Acetate Tape optional
• Food Processor optional

Ingredients

 

MetricUS Customary

 

1x2x3x

For The Cheesecake Base:

• 200 g biscoff biscuits
• 90 g butter unsalted

For The Biscoff Filling:

• 400 g cream cheese at room temperature
• 185 g biscoff spread
• 50 g caster sugar
• 180 g double cream

For The Top & Decoration:

• 80 g biscoff spread
• 5 biscoff biscuits 3 crushed, 2 whole

Instructions

 

• Line a 7in (18 cm) springform cake tin base with a circle of baking parchment. If using, line the sides with clear acetate tape (it will help take the biscoff cheesecake out of the tin later, but you can do that simply by running a knife round the sides, so don't worry if you don't have any tape).
• Place biscuits into a food processor and blitz into fine crumbs. Alternatively, bash the biscuits in a large metal bowl with the end of a rolling pin.
• In the meantime, melt the butter. Pour in onto the lotus biscuit crumbs and mix.
• Spoon the mixture into the prepared cake tin and spread the mixture out to cover the surface of the base. Using a glass (or a measuring cup) with a flat bottom, press the biscuit mixture into the base. Place it in the fridge whilst you make the filling.
• In a large bowl, whip double cream (heavy cream) to medium peaks using handheld electric mixer and set it aside. Keep the mixer (not need to wash the beaters).
• Place the cream cheese, caster sugar and biscoff spread into a separate bowl. Beat the mixture with the electric mixer for 3-4 minutes (take your time, you want the mixture fully incorporated and sugar dissolved).
• Add the whipped cream and beat again just long enough to combine.
• Spoon the biscoff cheesecake filling onto the biscuit base and smooth out the surface using a spatula.
• Set the cheesecake in the fridge for 3-4 hours.
• Melt biscoff in a small saucepan (don't let it boil though) and leave to cool down slightly. You want it runny consistency, but not piping hot. Pour biscoff on top of the cheesecake and quickly swirl it around so it spread across the surface.
• Place the cheesecake back in the fridge for another 4 hours (ideally, overnight).
• Once set, remove the cheesecake from its tin. If you haven't used acetate tape, run a thin-bladed knife around the edge (making sure you go right down) before uncliping the springform tin. Otherwise, take the tin off, then carefully unpeel the clear acetate tape (more tips on clean finish in the text above).
• Crush 3 biscuits into crumbs and scatter them across the edge of the cheesecake. Place 2 remaining biscuits on top.
• Keep the cheesecake in the fridge until you are ready to serve.

Video

Nutrition

Calories: 473kcalCarbohydrates: 37gProtein: 7gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 117mgSodium: 168mgPotassium: 99mgFiber: 0.3gSugar: 16gVitamin A: 944IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg

Keyword Biscoff Cheesecake, Biscuit Spread, Biscuit Spread Cheesecake, Caramelised Biscuit Cheesecake, Eggless Cheesecake, No Bake Cheesecake, No-Bake Biscoff Cheesecake

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