This is one of my favourite, scrumptious no-bake cheesecake, with a Lotus Biscoff biscuit base, creamy Biscoff cheese cake filling, layered with melted Biscoff spread, dusted with additional Biscoff crumbs, and finished off with Biscoff original cream sandwich on top. If you have never tried Biscoff biscuits yet, you’re in for a real treat. These biscuits have a sweet, spicy flavour that pairs perfectly with creamy cheesecake. It is the ultimate dessert for any Biscoff lovers. It’s easy to make, incredibly delicious, and will impress anyone who tries it. Whether you’re looking for a dessert to bring to a party or just want a sweet treat to enjoy at home, this cheesecake won’t disappoint. So go ahead and give it a try- you won’t regret it!
Tips:
If you are short on time, you can use store- bought Biscoff cookie crumbs like I have done, instead of crushing the biscuits yourself. This will save you some prep time and still give you that delicious Biscoff flavour.
To make the cheesecake extra smooth and creamy, make sure your cream cheese is at room temperature before you start mixing it with other ingredients.
If you want to add even more Biscoff flavour to the cheesecake, you can add more Biscoff cookie spread to the filling. This will give the cheesecake cake à richer, more intense Biscoff flavour.
For a fun twist on the classic cheesecake, you can add some chopped nuts or dried fruits to the filling. This will give the cheesecake some texture and add an extra layer of flavour.
If you’re feeling the extra indulgent, you can drizzle some caramel sauce or chocolate sauce over the top of the cheesecake cake before serving. This will give the cheesecake an extra sweet and decadent touch.
If you are a fan of spicy flavours, you can add a pinch of cinnamon or nutmeg to the filling. This will give the cheesecake a warm, cozy flavour that’s perfect for fall or winter.
If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper instead or use can also use Cheesecake Dessert Bowl Pots. For the regular cake pan, make sure to leave some extra overhang on the sides so you can easily lift the cheesecake out of the pan when it’s time to serve.
To add some extra crunch, you can mix Biscoff spread crunchy instead of the smooth Biscoff spread. This will give the cheesecake a nice texture and make each bite more interesting.
Ingredients
Biscuit Base
Cheesecake Filling
Optional Decoration
Instructions
If you don’t have already bought Biscoff crumbs, then you crush Lotus Biscoff biscuits in a food processor until they are finely ground, then mix in the melted butter until the crumbs are moist. Press the mixture into a springform pan to create the base of the cheesecake. I used a 225ml square Cheesecake Dessert Bowl Pots.
Beat together mascarpone, icing sugar, Biscoff spread and vanilla extract until smooth. In a separate bowl, whip some heavy cream until it forms stiff peaks. Fold the whipped cream into the cream cheese mixture until everything is well combined.
Pour the cheesecake mixture into the prepared crust and smooth out the top with spatula. Cover with cling film and refrigerate for at least 4 hours (or overnight) to let the cheesecake set.
Remove cling film, it is time to decorate, you can decorate how you like . I drizzled some melted Biscoff spread on top of the cheesecake, making sure that it is evenly covered. This adds an extra layer of flavour and makes the cheesecake look extra decadent. Sprinkle some lotus biscoff crumbs over the top of the cheesecake, to finish off add a Biscoff original cream sandwich on to the top. Not only does it add a nice crunch, it also make the cheesecake look extra fancy. Enjoy!!