Lotus biscuits and the newer Biscoff spread are so delicious that I had to turn them into the ultimate no bake Biscoff Cheesecake. This delicious and creamy cheesecake is small but perfectly formed so it's perfect for entertaining or just as an everyday dessert. Plus it's made without gelatin and perfect to make ahead of time!
5 from 9 votes
Prep Time 30 minutesmins
Fridge Setting Time 1 hourhr30 minutesmins
Total Time 2 hourshrs
Course Dessert, Pudding, Sweet Treats
Cuisine American, British, International
Servings 8small slices
Calories 490kcal
Equipment
6 inch lose bottom cake tin
Ingredients
Cheesecake
60gUnsalted butter
200gBiscoff biscuits
300gSoft cream cheese
60gCaster sugar
150mldouble cream / heavy cream
4tablespoonsBiscoff Spread
Decoration
150mldouble cream / heavy cream
8Biscoff Biscuits for decoration
Instructions
Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Melt the butter gently in the microwave in short bursts or in a pan on a low heat and then take off the heat, once melted so it doesn't burn.
Crush the Biscoff biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
Scoop the crumbs into the tin and push down gently to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
Mix in the delicious Biscoff spread.
In a new bowl lightly whip the double cream until it starts to thicken.
Stir the double cream into the cream cheese mixture together.
Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
Remove the cheesecake from the tin and place on a plate.
Whisk the remaining double cream until it starts to thicken. Add a star nozzle to a pipping bag and add the cream. Pipe the cream into swirls on to the cheesecake.
Decorate with a Biscoff biscuit on each swirl of cream and serve while it's still chilled.
Notes
If you want to serve this on a warm day keep it inside the fridge or somewhere cool until you need it. Warm weather will make the cream soften.
Nutrition
Calories: 490kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.