No-Bake Biscoff Cheesecake

5 from 3 votes

No-Bake Biscoff Cheesecake

This no-bake Biscoff cheesecake is deliciously delightful! With a buttery Biscoff cookie crust and a creamy filling that highlights the warm, spiced caramel flavor of Biscoff spread, it's rich yet perfectly balanced in sweetness. Topped with more of the spread, this cheesecake is easy to make and requires no gelatin!

Prep Time30

Chill Time8

Total Time8 30

Servings: people

Author: Bea & Marco

Ingredients

Base

2 cup Biscoff biscuit crumbs (26 biscuits)
⅓ cup unsalted butter , melted

Filling

1½ lb full-fat plain cream cheese , room temperature
1½ cup Biscoff spread - smooth
1 cup powdered sugar , sifted
1 teaspoon vanilla extract
¾ cup whipping cream of min 35% fat , chilled

Topping

½ cup Biscoff spread - smooth
¼ cup Biscoff biscuit crumbs (6 biscuits)

Instructions

Base

Crush the Biscoff biscuits using a small blender. Mix with melted butter. Pour and press into a 9-inch (23cm) springform pan. Freeze for 30 minutes.

Filling

Whisk cream cheese for 2-3 minutes using a handheld whisk or a standing mixer until creamy and fluffy.
Mix in powdered sugar, vanilla extract, and Biscoff spread.
In a separate bowl, whisk the cream until stiff peaks form. Use medium-high speed, taking care not to over whisk it to avoid splitting.
Add whipped cream to the cream cheese mixture and gently fold everything together, ensuring you do it slowly to avoid deflating the whipped cream.
Pour the filling into the pan and spread it evenly using an offset spatula. Gently shake the pan back and forth to help the filling settle.

Chill

Chill in the refrigerator for a minimum of 8 hours, preferably overnight. Freeze the filling for 1 hour before decorating.

Topping

Crush some Biscoff biscuits. Warm the Biscoff spread in the microwave or on the stove, using low heat. Leave until it's slightly warm before using.
Carefully remove the cheesecake from the springform pan and place it on a cake stand. Pour the melted spread on top, then quickly spread it evenly to prevent it from hardening due to the cold cheesecake. Finally, sprinkle crushed biscuits around the edges. Enjoy your Lotus Biscoff cheesecake!

Notes

Use a kitchen scale. It is more precise and gives you better results. We love using our kitchen scale as it also saves time by reducing the need for washing between measurements.
Use ingredients at the specified temperatures. This will make it easy for them to blend without over-mixing them.
Chill the cheesecake in the coldest area in the fridge. This no-bake Biscoff cheesecake doesn't have gelatin, so it needs cold for it to set beautifully. Chilling it overnight does the trick!
Freeze it before pouring the melted Biscoff spread topping. This will prevent the cheesecake from softening with the warm topping. One hour in the freezer should do it.

Nutrition