Biscoff Cheesecake | No-Bake Lotus Biscoff Cheesecake Recipe

Biscoff Cheesecake Recipe, easy to follow recipe, with a simple method, make this best no bake biscoff cheesecake. This recipe does not involve whipping the cream separately and does not require gelatin. All the ingredients including cream cheese, biscoff cake spread are put in a bowl, whisk everything together and you will have the perfect cheesecake.

No-Bake Biscoff Cheesecake

Lotus biscoff biscuits are very popular all over the world. I had it recently and I’ve been hooked ever since. If you’re not familiar with the taste, it tastes like caramel cinnamon flavored cookies.

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I’m not a fan of the biscuits as is, but they taste amazing when dipped in a cup of black coffee. Recently tried making cheesecake and it came out perfect, OMG it tastes amazing.

What is Lotus Biscoff?

Lotus Biscoff started in 1932 in a local bakery in Lembeke, a town in Belgium. The bakery is still family-owned and based in its hometown. Biscuits that were born in a bakery now rule the entire world.

What’s special about this biscuit is the caramel taste. This biscuit is famous for its unique, crunchy taste and iconic shape. Perfect for dipping into a cup of coffee.

After the worldwide success of lotus biscoff, they have introduced several more products like cookie butter, ice cream, and sandwich cookies.

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About No-Bake Biscoff Cheesecake

After my addiction to biscoff. I bought cake butter recently and tasted it. One spoonful and I love it.

The taste of the spread is just a smooth buttery paste like a dense, clay-like cookie that sticks to the roof of the mouth. Very addictive.

The spread tastes like caramel. One popular recipe made using cake butter is cheesecake and I just tried it. Oh my God, that’s amazing.

To get the perfect cheesecake every time follow these tips. This recipe makes 8 inch round cheesecakes that can easily serve 8 to 10 people.

This biscoff cheesecake recipe uses a pack of 250 gram biscoff biscuits, a 400 gram jar of cookies, and 400 gram cream cheese. These proportions give you the perfect biscoff taste.

You don’t need to whip the cream separately, fold and so on. The recipe is very easy. Put all the filling ingredients in a bowl, use an electric beater to beat until light and fluffy. Just that.

This no-bake cheesecake requires no gelatin or gelatin. It’s very easy. Try it and you will like it.

Ingredients

• Biscoff Biscuits – You need 1 pack of 250 gram biscoff biscuits to make this cheesecake.
• Cake Spread – I use creamy biscoff spread. One jar is enough for filling and topping.
• Cream cheese – room temperature cream cheese is perfect because it is mixed evenly into the filling.
• Butter – use unsalted butter and melt it slowly then mix into the crust.
• Sugar – I made this cheesecake with icing sugar (confectioner’s sugar) and regular granulated granulated sugar.
• Cream – use cold whipped cream straight from the fridge.
• Vanilla – pure vanilla is always best.
• Salt – a pinch of salt balances the taste of the filling. Have to add ingredients.

What’s so special about this cheesecake?

Do you like cheesecake. Now think what it would be like if the cheesecake tasted smooth, light cinnamon, sweet, like caramel with a buttery coating. It tastes almost like malt, that’s what it tastes like. Very good.

I’m betting on you, once you get a piece of it. You can never resist. I’m sure you’ll want more.

The main ingredients for making this cheesecake are biscoff biscuits and cake spread. Both cannot be exchanged for other spreadable biscuits. Both provide an iconic taste that everyone loves.

This no-bake biscoff cheesecake recipe uses one packet of biscoff cookies, one jar of spread which is easy to follow and the taste is so rich.

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Step by Step Images

Making Biscuit Crust

1) Start by making the crust. Take the biscuits in a food processor and puree them. I prefer to blend it in a food processor rather than a blender because of the texture. You can even crush the cookies in a ziploc bag using a rolling pin.

2)blender until it becomes crumbly. I like to scoop out a few spoonfuls of this mixture for garnish in a separate container.

3)Now to the remaining crumbs, add melted butter.

4)stir well with a spatula until all the butter is mixed evenly.

Coat the Pan with Crust

5) Spoon this butter mixture into a springform pan or release bottom pan.

6) Press gently with a spoon so that it is evenly pressed and chill in the refrigerator for 10 minutes.

Making Cheesecake Filling

7)Use room temperature cream cheese. Take cream cheese in a bowl.

8) Add powdered sugar (ordinary granulated sugar ground in a blender). You can also use icing sugar. Add a little vanilla extract.

9) Add 300 grams of Biscoff spread. I used a 400 gram jar of cake spread and I used about ¾ of the jar for the filling. Reserve the remaining ¼ jar of spread for sprinkling.

10) Add a pinch of salt.

11) Beat using an electric beater for 1 minute until creamy.

12)Now pour in the cream and beat again for another 30 seconds until the cream is evenly mixed into the filling.

13) Don’t beat too often, otherwise the mixture will separate.

14) Finally, use a spatula to mix the entire mixture well.

Cheesecake Filling

15) Now take the crust out of the fridge, pour the filling into the crust and spread evenly. Return to the refrigerator and leave overnight.

Sprinkles

16) Take the remaining 100 grams of cake spread, put it in the microwave and heat for 10 seconds until slightly runny. If you don’t have a microwave, just warm it in a skillet.

17) Pour this over the cheesecake. Make sure the spread is not too hot.

18) and tilt the pan gently so that it is evenly distributed.

19) Decorate the top with remaining cake crumbs and whole biscuits if using. Let this set in the refrigerator for another 1 hour.

Not care

20)To remove the cheesecake from the pan. Run a butter knife around the sides of the cheesecake. Place the pan on top of the jar and gently move the sides to remove the pan.

21) Transfer to a serving plate, cut and serve.

22) Enjoy the creamiest, creamiest cheesecake ever.

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Expert Tips

• Always use good quality cream cheese for the creamiest cheesecake. Make sure the cream cheese is at room temperature for best results.
• If you want to increase the spicy flavor of the crust. I recommend baking the crust after coating for 10 minutes in a preheated oven at 180 degrees C. This will crisp up the crust and make it more buttery.
• Use an electric beater to make the mixture creamy. This makes them expand. Don’t beat the mixture for too long, because the cream may break.
• Let the cheesecake set overnight for best results.

Serving & Storage

Biscoff Cheesecake should always be stored in the refrigerator to prevent it from melting. Enjoy a slice of cheesecake cold in the refrigerator for the best taste. This can be stored in the refrigerator for up to a week.

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