Biscoff Cheesecake Recipe, a easy to follow recipe, with simple methods create this best No bake biscoff cheesecake. This recipe doesn’t involve whipping cream separately and no gelatin needed. All ingredients including cream cheese, biscoff cookie spread goes in a bowl, whip them together and there you have perfect cheesecake.
No Bake Biscoff Cheesecake
Lotus biscoff biscuits are very popular all over the world. I had them very recently and ever since hooked to it. If you are not familiar with the taste, it taste like caramelized cinnamon flavoured biscuits.
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I am not a fan of having the biscuits as it is, but it taste amazing when dunked into a cup of black coffee. Recently tried making cheesecake and it was perfection, OMG the taste is ultimate.
What is Lotus Biscoff?
Lotus Biscoff is started in 1932 in a local bakery in Lembeke, a Belgian town. The bakery is still family-owned and based in its home town. The biscuit that was born in the bakery is now ruling the whole world.
What is so special about the biscuit is the caramelized taste. The biscuit is known for its unique flavor, crunchy bite, and iconic shape. Perfect to dip in a cup of coffee.
Upon the success of lotus biscoff all over the world, they have introduced few more in their product like cookie butter, ice cream and sandwich cookies.
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About No Bake Biscoff Cheesecake
After my addiction toward biscoff. I bought the cookie butter recently and tasted it. One spoon and I am into it.
The spread taste just a smooth buttery paste like cookie which is dense, clay like which sticks to the roof of your mouth. So addictive.
The taste of the spread is so caramel like. One of the popular recipe made using cookie butter is cheesecake and I tried it very recently. OMG it was amazing.
For getting perfect cheesecake everytime follow these tips. This recipe makes a 8 inch round cheesecake which can easily serve 8 to 10 people.
This recipe for biscoff cheesecake uses one 250 grams packet of biscoff biscuits, 400 gram jar of cookie spread, 400 grams of cream cheese. This proportion gives you perfect biscoff flavour.
You don’t needs to whip cream separately, folding and other things. The recipe is very straight forward. Add all the filling ingredients in a bowl, use an electric beater to whip till creamy and fluffy. Thats it.
This no bake cheesecake doesn’t need gelatin or agar agar. It is so easy. Try it and you will love it.
Ingredients
- Biscoff Biscuits – you will need 1 pack 250 grams of biscoff biscuit for making this cheesecake.
- Cookie Spread – I used creamy biscoff spread. One jar is enough for filling and topping.
- Cream Cheese – room temperature cream cheese is perfect because it mixes evenly into the filling.
- Butter – use unsalted butter and melt it gently and mix into the crust.
- Sugar – I have made this cheesecake with icing sugar (confectioners sugar) and regular granulated sugar which is powdered.
- Cream – use cold whipping cream right out of the fridge.
- Vanilla – pure vanilla is always best.
- Salt – a pinch of salt balance the taste of the filling. Must add ingredient.
Whats so special about this cheesecake?
Do you love cheesecake. Now think what if a cheesecake taste smooth, mild cinnamony, sweet, caramel like with a buttery crust. The taste is almost like malt like, Thats how it taste like. So good.
I am betting you, once you have a slice of it. You could never resist. I am sure you will be going for more.
Key Ingredient in making this cheesecake is biscoff biscuits and cookie spread. These two cannot be swapped with other biscuits of spread. These two gives the iconic taste which everyone loves.
This recipe for no bake biscoff cheesecake uses one pack of biscoff cookies, one jar of spread which makes it easy to follow and taste so rich.
Step by Step Pictures
Make Biscuit Crust
1)Start by making the crust. Take biscuits in a food processor and blend. I like blending them in a food processor than a blender because of the texture. You can even crush the biscuits in a ziploc bag using a rolling pin.
2)blend till it is formed into crumbs. I like to remove few spoons from this mixture for decoration in a separate container.
3)Now to the remaining crumbs, add in melted butter.
4)use a spatula to mix well untill all the butter is evenly incorporated.
Lining Pan with Crust
5)Spoon this buttery mixture into a spring form pan or a removal base pan.
6)Press using a spoon gently to press it evenly and refrigerate in fridge for 10 minutes.
Make Cheesecake Filling
7)Use room temperature cream cheese. Take the cream cheese in a bowl.
8)Add in powdered sugar (regular granulated sugar powdered in a blender) You can use icing sugar too. Add a splash of vanilla extract.
9)Add in 300 grams of biscoff spread. I used a 400 grams jar of cookie spread in which I used around ¾ of the jar in the filling. Reserve the remaining ¼ jar of spread for topping.
10)Add little salt.
11)Whip this using an electric beater for 1 minute until it is creamy.
12)Now pour in the cream and whip again for 30 more seconds until the cream is well mixed into the filling.
13)Don’t over whip, else the mixture may separate.
14)Finally use a spatula to mix the whole mixture really well.
Filling Cheesecake
15) Now remove the crust from fridge, pour the filling into the crust and spread evenly. Return it back to the fridge and let it set overnight.
Topping
16)Take the remaining 100 grams of the cookie spread, Pop it into microwave and heat for 10 seconds until it get slightly runny. If you don’t have microwave, just warm it in a pan.
17)Pour this over the cheesecake. Make sure the spread is not too hot.
18)and tilt the pan gently so it spreads evenly.
19)Decorate the top with the reserved cookie crumbs and whole biscuits if using. Allow this to set in fridge for another 1 hour.
Unmouding
20)To remove the cheesecake from pan. Run a butter knife around the sides of the cheesecake. Place the pan over a jar and gently ease the sides to remove the pan.
21)Transfer it to a serving plate, slice and serve.
22)Enjoy the creamiest dreamiest cheesecake.
Expert Tips
- Always use good quality cream cheese for the creamiest cheesecake. Make sure the cream cheese is at room temperature for best results.
- If you want to intensify the nuttiness of the crust. I recommend to bake the crust after lining for 10 mins in a 180 degree C preheated oven. This will crisp up the crust and makes it even more buttery.
- Use an electric beater to cream the mixture. This makes them fluffy. Don’t over whip the mixture, else the cream may split.
- Let the cheesecake set overnight for best result.
Serving & Storage
Biscoff Cheesecake has to be stored in fridge all the time so they don’t melt. Enjoy a slice of cheesecake fridge cold for best taste. This can be stored in fridge for upto a week.
FAQ
Biscoff and parle g are completely different. Biscoff biscuits taste caramelised with cinnamon flavour.
This recipe doesn’t need gelatin. The cheesecake will be creamy and so rich without gelatin.
If you don’t have a spring form pan or removable base pan. Take a round tin. Line it with foil, make sure the foil comes over the top. So that it will be easy to pull the cheese cake later from the tin. Spread a layer of cling wrap. Spring form pan is ready.
Individual serving cheesecakes can be assembled in muffin tray lined with cupcake liners.
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Biscoff Cheesecake Recipe (No Bake Biscoff Cheesecake)
Biscoff Cheesecake Recipe, a easy to follow recipe, with simple methods create this best No bake biscoff cheesecake. This recipe doesn’t involve whipping cream separately and no gelatin needed. All ingredients including cream cheese, biscoff cookie spread goes in a bowl, whip them together and there you have perfect cheesecake.
Equipment
1 8 inch removable base cake pan or use spring form pan
Food Processor or Blender
Nutrition
Nutrition Facts
Biscoff Cheesecake Recipe (No Bake Biscoff Cheesecake)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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