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Lotus Biscoff Cheesecake on a wooden board

Lotus Biscoff Cheesecake

Safira
A Delicious No-Bake Lotus Biscoff Cheesecake with a thick base made with Biscoff  Biscuits and spread, rich, light and creamy Biscoff Cheesecake Filling, and crushed Biscoff biscuits on top! This cheesecake is a Biscoff lovers dream come true!
5 from 3 votes
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Prep Time 10 minutes
Fridge Time 4 hours
Total Time 4 hours 10 minutes
Course Baking/Dessert, Dessert
Cuisine American, british
Servings 8
Calories 804 kcal

Ingredients
  

CRUST

  • 300 g Biscoff Biscuits
  • 130 g Butter
  • 1 tablespoon Biscoff Spread

CREAM CHEESE FILLING

  • 375 g Double Cream
  • 2 tablespoon Icing Sugar
  • 175 g Biscoff Spread
  • 400 g Cream Cheese
  • ½ teaspoon Vanilla Bean Paste/Extract

SERVE

  • 3 Biscoff Biscuits Crushed
  • 4 tablespoon Biscoff Spread Melted in the Microwave for 30 - 40 seconds

Instructions
 

TO MAKE THE CRUST

  • Crush Lotus Biscoff Biscuits into fine crumbs in a food processor or place in a ziplock bag and crush with a rolling pin. 
  • Melt Butter and Biscoff in a pan or in the Microwave. Stir the melted Butter into the biscuits in a bowl.
  • Pour into 8 inch round tin and press down gently and evenly to make your base. Use the back of a spoon to smooth and place in the freezer for 15 minutes to firm up.

TO MAKE THE FILLING

  • Whip Cream with Icing Sugar to stiff peaks until the cream holds it's shape (6 - 7 minutes).
  • Beat the Biscoff, Cream Cheese and Vanilla together till well combined.
  • Gently fold in the Cream into the Biscoff mixture until fully combined. Whisk until thickened.
  • Take the tin out of the freezer and spread over the Biscoff Cream Cheese.

TO SERVE

  • Add crushed Biscoff Biscuits around the edges of the cheesecake and drizzle over Biscoff Spread. Place in the fridge for 4 hours.

Notes

Tips and Tricks for Lotus Biscoff Cheesecake

  • The filling - The cheesecake filling can be made in a food processor, high powered blender, or add all of the ingredients to a bowl and beat with a hand mixer. 
  • All about the Base - I love a thick biscuit base. To make the base you can use Oreos, Bourbon Biscuits or Chocolate Digestives instead.
  • This recipe requires either a springform or lose bottomed tin.
  • Take the Cream Cheese and Cream out of the fridge 1  -2 hours in advance - It makes it easier to blend smoothly. 
  • Fold the Cream into the Biscoff and Cream Cheese mixture gently - Just so you aren't losing any volume.
  • For the drizzled Biscoff on top - Melt Biscoff spread in the Microwave for 30 - 40 seconds
  • Chill the cheesecake - This cheesecake should be in the fridge for at least 4 hours in the fridge before slicing and serving. 
  • Use any brand of Speculoss or Biscoff Spread - They will all work equally well.

Can it be made ahead?

Yes, it can be made up to 5 days in advance.

Can I Freeze Lotus Biscoff Cheesecake?

Yes. After it has set in the fridge, wrap the entire tin (you can remove the sides if you like) in 1 layer of cling film and 1 layer of foil. It freezes well for up to 2 months. 

How to Defrost Lotus Biscoff Cheesecake:

To defrost this cheesecake, simply thaw in the fridge overnight.

Nutrition

Calories: 804kcalCarbohydrates: 51gProtein: 9gFat: 64gSaturated Fat: 32gTrans Fat: 1gCholesterol: 154mgSodium: 475mgPotassium: 159mgFiber: 1gSugar: 26gVitamin A: 1767IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Keyword Biscoff Cheesecake, Speculoos Cheesecake
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