This incredible cheesecake has a Lotus Biscoff base, no-bake creamy and smooth vanilla filling laced with dollops of Biscoff spread throughout. It's drizzled with warm Biscoff that drips tantalizingly down the sides and is topped off with whipped cream swirls and yep, you guessed it, even more, Lotus biscuits!
If you're looking for the Holy Grail of Biscoff Cheesecake then you've certainly found it. Not only is this amazing dessert Biscoff personified from head to toe (base to topping!) it's very simple to make, sets beautifully and will easily feed a crowd.
This is the showstopper you've been looking for!
The ultimate no-bake cheesecake
I've had this cheesecake on my very, very long 'to make' list for ages. I love using Lotus biscuits for cheesecake bases - like this Galaxy Caramel one - and I also have lots of other Biscoff recipes to tempt you. My Christmas Tree, Cupcakes and doughnuts being the most popular.
There's nothing quite like marrying the unique caramelised lightly spiced flavour of Biscoff with a creamy and silky smooth cheesecake though, is there? So I'm really glad I finally got around to writing this recipe for you.
What is Lotus Biscoff?
The Lotus biscuits have the most amazing caramelised spice flavour which is really unique and works beautifully in lots of recipes. The Biscoff spread is made from ground Lotus biscuits and tastes exactly like a smooth creamy version of the famous biscuits – it’s so SO good.
The actual spread is made up of 58% crushed biscuits and the rest is various fats and sugars.
Fun fact: In Belgium, people would put the Lotus biscuits on to their bread. Some used the biscuit whole, some crumbled it over the top, others softened it by dipping it into a drink first. Eventually, a Belgian mum created her own recipe and entered it in a competition for a TV show: The Inventors. This mum's recipe was then used by Lotus and turned into the delicious spread we all know and love! Source: Lotus Biscoff
Are these Speculoos?
They are one and the same as Speculoos cookies which is the generic name for the Belgium-born cookie.
The name Biscoff comes from a combination of ‘biscuit’ and ‘coffee’ BIS-COFF. This is because Biscoff biscuits are Europe’s favourite biscuit to eat alongside a cup of coffee.
Biscuit base
I started with a Lotus Biscuit base, obvs. Using the cookies we're all accustomed to getting alongside a cup of coffee. This is a standard cheesecake base of crushed biscuits mixed with melted unsalted butter to stick the crust together.
Cheesecake filling
I tried the filling two ways and I much prefer the version I'm sharing in this recipe. For my first attempt I made a standard cheesecake filling of cream cheese, vanilla, icing sugar and double cream then I mixed the Biscoff spread directly into the filling.
Don't get me wrong, it was ok but I did find that the flavour was <whispers> a bit overpowering. I know, I know! That's practically blasphemy because what dessert can have too much Biscoff? Well, it turns out that layering big blobs of Biscoff spread in between layers of delicious cheesecake filling makes for a superior dessert.
How do you make sure it sets?
- Only use cream cheese that is full fat AND at room temperature. My favourite cream cheese is Philadelphia.
- At the double cream whisking stage ensure you whip the cream to stiff peaks. Then fold it gently into the cream cheese mixture so you don’t knock the air out. The double cream is the most important component of a no-bake cheesecake and it's what stabilises the filling and makes it set.
- A no-bake cheesecake needs at least 6 hours to set but overnight in the fridge is best. Remember: no-bake cheesecakes have a mousse-like texture which is a different texture to a baked cheesecake.
You get the crunch from the biscuit base and mouthfuls of creamy, light cheesecake interspersed with the spread. It's just heavenly.
Topping and decoration
Once my cheesecake had set, I warmed some of the leftover Biscoff spread and used a piping bag with the end snipped off to generously drizzle it on top of the cheesecake.
It oozed and dripped down the sides of the finished cheesecake and I think the presentation is a feast for the eyes. I did toy with the idea of covering the entirety of the cheesecake with Biscoff, but again, I felt this was overkill and would risk diminishing the actual cheesecake itself. So personally I think the liberal drizzle is perfect.
For decoration, I added large swirls of whipped double cream that I sweetened with a little icing sugar. Then I popped a round Lotus Biscoff Cream biscuit in between each swirl because I think they're prettier than the rectangular biscuits.
And voila. The Biscoff Cheesecake of your dreams just became a reality. I hope you enjoy every single mouthful!
Tips for success
- I used a 20cm (8″) springform tin but a 20cm (8″) loose-bottomed deep cake tin will also work well.
- Make sure the cream cheese is full fat AND at room temperature.
- At the double cream whisking stage ensure you whip the cream to stiff peaks. Then fold it gently into the cream cheese mixture so you don’t knock the air out. This will ensure your cheesecake sets properly.
- A no-bake cheesecake needs at least 6 hours to set but overnight in the fridge is best. Remember: no-bake cheesecakes will still have a slight ‘wobble’ and often mousse-like texture they will NOT set like a baked cheesecake.
- To remove the cheesecake from the base of the tin slide a sharp knife between the bottom of the cheesecake and base of the tin. Then move the knife around in a full circle until the cheesecake loosens.
- Use a cake lifter or two long knives to transfer the cheesecake on to a serving platter.
- Slice into pieces using a knife sharp enough to cut through the base so it doesn’t break.
Questions and answers
It will last for 3 days and must be kept refrigerated.
Yes, it can be frozen (without the cream swirls and biscuit decoration) for up to 3 months. Thaw overnight in the fridge.
In the UK our double cream has a fat content of 48% so you will need to buy a cream with the highest fat content you can find. Look for heavy cream or heavy whipping cream.
Gelatin would alter the texture of the cheesecake. No-bake cheesecakes do not need gelatin to help them set. The double cream is what stabilises a no-bake cheesecake. Make sure you use the correct quantities, the correct fat content and most importantly of all: whip the cream to stiff peaks before you add it to the cheesecake filling.
Absolutely! I recommend assembling mini versions in a muffin tin.
More no-bake cheesecake recipes you'll love
Incredible No-Bake Lotus Biscoff Cheesecake
This incredible cheesecake has a Lotus Biscoff biscuit base, no-bake creamy and smooth vanilla filling laced with dollops of Biscoff spread throughout. It's drizzled with a warm Biscoff spread that drips tantalizingly down the sides and is topped off with whipped cream swirls and yep, you guessed it, even more, Lotus biscuits - of the cream variety!
Ingredients
Base
- 250 g Lotus Biscoff biscuits
- 100 g unsalted butter
Filling
- 680 g full fat cream cheese
- 1 tsp vanilla extract
- 100 g icing sugar, (US - powdered sugar, confectioner's sugar)
- 300 ml double cream, (US - heavy cream)
- 150 g Biscoff spread
Topping
- 100 g Biscoff spread
- 300 ml double cream
- 3 tbsp icing sugar , (US - powdered sugar, confectioner's sugar)
- Lotus Biscoff Cream biscuits
Instructions
To make the base
- Blitz the biscuits into crumbs then add the melted butter and mix well. Tip the mixture into a 23cm springform tin and press down until smooth and level. Put in the fridge to chill while you make the filling.
To make the filling
- Add the cream cheese to a large mixing bowl and beat until smooth. Add the icing sugar, vanilla extract and beat until completely smooth.
- In a separate bowl, whisk the double cream until it reaches stiff peaks. Gently fold the double cream into the cream cheese mixture until fully combined.
- Transfer half of the cheesecake filling on top of the cheesecake base and smooth until level.
- Dollop spoonfuls of Biscoff on top of the cheesecake filling then add the other half of filling on top and use a spatula to smooth the top. Refrigerate for at least 6 hours but preferably overnight.
To make the topping
- When the cheesecake has set, warm the Biscoff spread for 30 seconds in the microwave then transfer it to a piping bag. Snip the end off with scissors and generously drizzle the warm biscoff spread on top of the cheesecake.
- Whisk the double cream and icing sugar until it has formed soft peaks and holds its shape but take care not to over whip it. Transfer the whipped cream to a piping bag fitted with a large open star nozzle. Pipe cream swirls on top of the cheesecake. Add a Lotus Biscoff cream biscuit in between each swirl.
Notes
- I used a 20cm (8″) springform tin but a 20cm (8″) loose-bottomed deep cake tin will also work well.
- Make sure the cream cheese is full fat AND at room temperature.
- At the double cream whisking stage ensure you whip the cream to stiff peaks. Then fold it gently into the cream cheese mixture so you don’t knock the air out. This will ensure your cheesecake sets properly.
- A no-bake cheesecake needs at least 6 hours to set but overnight in the fridge is best. Remember: no-bake cheesecakes will still have a slight ‘wobble’ and often mousse-like texture they will NOT set like a baked cheesecake.
- To remove the cheesecake from the base of the tin slide a sharp knife between the bottom of the cheesecake and base of the tin. Then move the knife around in a full circle until the cheesecake loosens.
- Use a cake lifter or two long knives to transfer the cheesecake on to a serving platter.
- Slice into pieces using a knife sharp enough to cut through the base so it doesn’t break.
I can not stress enough how important it is to get the double cream whipped to stiff peaks before you gently fold it into the cream cheese mixture so as not to knock the air out. Underwhipped cheesecakes are the number one reason they fail so if you whip the double cream separately this eliminates a whole manner of problems.
Follow the recipe and you will have the best no-bake cheesecake you've ever tasted. As always, you can leave me a comment if you have any queries.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 690Total Fat: 45gSaturated Fat: 27gUnsaturated Fat: 0gCholesterol: 149mgSodium: 202mgCarbohydrates: 14gSugar: 12gProtein: 4g
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