Here’s a rich and creamy no-bake Biscoff cheesecake that’s easy to make and always a crowd-pleaser.
Ingredients
For the base
- 250 g Lotus Biscoff biscuits (about 32 biscuits), crushed
- 100 g unsalted butter, melted
For the filling
- 500 g full-fat cream cheese, room temperature
- 100 g icing (powdered) sugar
- 1 tsp vanilla extract
- 250 ml double/heavy cream
- 200 g Biscoff spread, smooth
For the topping
- 150 g Biscoff spread, melted gently
- Crushed Biscoff biscuits for decoration
- Whipped cream (optional)
Instructions
- Make the base
- Crush the biscuits into fine crumbs.
- Mix with the melted butter until evenly coated.
- Press firmly into the base of a 20 cm (8-inch) springform tin.
- Chill for 30 minutes.
- Prepare the filling
- Beat the cream cheese, icing sugar, and vanilla until smooth.
- Mix in the Biscoff spread.
- In a separate bowl, whip the cream to soft peaks.
- Fold the whipped cream into the cream cheese mixture until combined.
- Assemble
- Spoon the filling over the chilled biscuit base.
- Smooth the top with a spatula.
- Refrigerate for at least 6 hours, preferably overnight.
- Decorate
- Gently melt the Biscoff spread (10–20 seconds in the microwave) until pourable.
- Spread over the chilled cheesecake.
- Finish with crushed biscuits and whipped cream if desired.
Tips
- Use full-fat cream cheese for the best texture.
- Don’t overwhip the cream—it should hold soft peaks.
- Chill overnight for the cleanest slices.
- Dip a sharp knife in hot water and wipe it dry between slices.
Serves: 10–12
Prep time: 25 minutes
Chilling time: 6–8 hours (or overnight)