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.
Video
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.