Biscoff Cheesecake

This no-bake Biscoff cheesecake is smooth, creamy and oh so delicious. With a crunchy Biscoff base and pretty drip edge it looks as good as it tastes!

Biscoff seems to be everywhere at the moment. Also knows as Lotus Biscoff, it's a type of speculoos cookie with spices and a rich caramel flavor from Belgium in Europe. Originally a cookie or biscuit as they would say in Europe, its quickly become a cult flavor around the world. This Lotus Biscoff cheesecake takes this fabulous flavor and turns it into a creamy and decadent cheesecake. It has a crunchy Biscoff base, creamy Biscoff filling and pretty Biscoff topping and drip edge, making it a show-stopping dessert that will wow your guests or when you need something that looks as good as it tastes!

Hungry for more Biscoff? Why not try making my Biscoff ice cream or super simple but equally delicious Biscoff Rocky Road.

Ingredients

Biscoff spread: available from some supermarkets, specialty stores and online. I recommend using smooth Biscoff spread or your cheesecake will be grainy. If you can't get Lotus Biscoff spread you can use another brand of cookie butter spread.

Biscoff cookies: also called Biscoff biscuits. If you can't get Lotus Biscoff biscuits you can use any other brand of speculoos biscuits.

Lemons: a dash of lemon juice helps balance the sweetness of the Biscoff. Fresh is best, I don't recommend bottled lemon juice.

Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.

Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

Butter: because butter makes most things taste better. In this recipe it binds and sets the base.

Vanilla extract: (not pictured) sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

How to make Biscoff Cheesecake

To make the base:

Grease and line your springform cheesecake pan. Break the Biscoff biscuits up and blitz them into crumbs in a food processor.

Melt the butter in a microwave or in a pot on the stove. Add the butter to the crumbs and mix well. Tip into the prepared cake tin. Press down firmly with the back of a spoon and chill for at least one hour, and up to twenty-four hours before filling.

Hot tip: do not skip chilling the base. If its to hot when you add the filling it can make the filing weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge.

To make the filling:

Hot tip: Make sure your cream cheese is at room temperature. This can take any where from thirty minutes to one hour depending on where you live. If you cream cheese is to cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.

Slice and juice the lemon. Add the lemon juice to the room temperature cream cheese and beat until the cream cheese is smooth. Put the Biscoff spread in a microwave-proof bowl and melt in the microwave for about thirty seconds to one minute. it should be smooth and very pourable. Add the melted Biscoff spread to the cream cheese with the vanilla and beat to combine.

In a separate bowl, whip the cream until soft peaks form. Add the whipped cream to the cream cheese mixture and fold in. Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.

To decorate melt the remaining Biscoff spread until very smooth and pourable. Pour over the cheesecake, using a spatula to smooth over to the edge. For a drip edge you can put some melted Biscoff spread into a piping bag and pipe it around the edges so it drips down the cake. Sprinkle some extra crushed-up cookie crumbs on top and you're done!

How to serve

Pop onto a plate and slice with a large knife. To get nice clean slices you can dip a large sharp knife in hot water, dry it off quickly with a tea towel and then very carefully slice your cheesecake. Remember to clean, re-dip and dry your knife between for perfectly smooth slices. It goes without saying the knife will be Hot. You need to put a tea towel over the end where you push your hand down to avoid burning your fingers on the hot metal.

How to store

This decadent no-bake Biscoff cheesecake will store in a covered container in the fridge for up to three days, but I doubt it will last that long!

Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

Looking for more yummy dessert recipes?

Why not try making

• Biscoff ice cream
• Biscoff Rocky Road
• Caramilk Cheesecake
• Eggless Brownies
• Passionfruit Cheesecake

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📋 Recipe

Print Recipe

4.94 from 16 votes

Biscoff Cheesecake

This no-bake Biscoff cheesecake is smooth, creamy and oh so delicious. With a crunchy Biscoff base and pretty drip edge it looks as good as it tastes!

Prep Time30 mins

Chilling time4 hrs

Total Time4 hrs 30 mins

Course: afternoon tea, Dessert, morning tea, Snack

Cuisine: Australian, European

Keyword: Cookie butter cheesecake, Lotus Biscoff Cheesecake, No bake Biscoff cheesecake, no bake cheesecake, no bake Lotus Biscoff cheesecake, Speculoos cheesecake

Equipment

• Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
• Electric hand beaters or stand mixer
• Stick/immersion blender with chopping bowl attachment or food processor

Ingredients

Cheesecake base

• 2 & ⅓ cups (250gms) Biscoff cookies
• 1 stick (115gms) unsalted butter

Cheesecake filling

• 2 x 8 ounce tubs (450gms total) full fat cream cheese, at room temperature
• ½ tablespoon lemon juice
• ⅔ cup (200gms) smooth Biscoff spread
• ½ teaspoon vanilla extract
• 1 cup (250mls) thickened cream

Cheesecake topping

• ⅓ cup (100gms) smooth biscoff spread
• 2 - 3 biscoff cookies

Instructions

Cheesecake base

• Line the base and sides of a spring form tin with baking paper.
• Break up the biscuits and blitz briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.
• Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
• Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
• Pour into lined spring form tin and press down at the bottom to form the base.
• Chill in fridge for at least one hour and up to overnight.

To make the cheesecake filling

• Beat the room temperature cream cheese with the lemon juice. Put the Biscoff cheesecake filling into a microwave proof bowl and melt in the microwave for about thirty seconds to one minuit until smooth and pourable. Add the melted Biscoff spread to the cream cheese and vanilla and beat until combined.
• In a seperate bowl whip at the cream until soft peaks form. Add the cream to the cream cheese mix and fold until smooth and combined.
• Pour over the chilled base and smooth down with an offset spatula. Chill in the fridge for at least four hours, preferable over night.

To decorate the cheesecake

• Remove the cheesecake from the pan and smooth the sides if you like with a knife or spatula.
• Melt the Biscoff spread for the topping in a microwave proof bowl for about thirty seconds to one minut until its very smooth and pourable. Pour the Biscoff spread onto the top of the cheesecake and quickly spread out with an off set spatula before the spread sets.
• For a pretty drip around the side put some of the heated Biscoff spread into piping bag with a fine round nozzle. Starting at one edge squeeze a little so a drip forms and start going down teh side of the cake. Move the nozzle across a little bit then squeese so another drip forms. Repeat until you have created drips around the entire cake.
• Finally sprinkle a little extra crushed up biscuits around the top edge of the cake and you're done!

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