Description
A creamy, no-bake cheesecake featuring the delicious flavors of Biscoff cookies and spread, perfect for dessert lovers.
Ingredients
Scale
- 10.5 oz Lotus/Biscoff biscuits
- 4.4 oz unsalted butter, melted
- 17.6 oz full-fat cream cheese
- 3.5 oz icing sugar
- 8.8 oz Biscoff spread (smooth or crunchy)
- 1 teaspoon vanilla extract
- 10 fl oz double cream (heavy cream)
- 5 fl oz double cream (optional, for decoration)
- 2 tablespoons icing sugar (optional, for decoration)
- 2.6 oz Biscoff spread, melted (optional, for decoration)
- Biscoff biscuits for garnish
Instructions
- Pulse the Lotus biscuits in a food processor until finely ground. Combine the crumbs with the melted butter and press firmly into the bottom of an 8-inch (20cm) deep springform pan.
- Using an electric mixer, blend the cream cheese, vanilla extract, icing sugar, and Biscoff spread until smooth and homogenous.
- Gradually add the double cream to the cream cheese mixture, whisking continuously until thickened and stable. For best results, whip the cream separately to stiff peaks before folding it in gently.
- Spread the filling evenly over the biscuit base. Refrigerate for a minimum of 5–6 hours, preferably overnight, to set completely.
- Remove the cheesecake from the springform pan. Whip the optional cream with icing sugar and pipe on top. Garnish each slice with a Biscoff biscuit and drizzle with melted Biscoff spread.
Notes
- Chilling overnight provides the best texture and flavor.
- Use a piping bag for a decorative finish with the whipped cream.
- This cheesecake can be frozen for later enjoyment, just make sure to cover it well.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg