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Lotus cheesecake with whipped cream, cookie crumbs, and biscoff biscuits on top.

Biscoff Cheesecake Recipe

Emily
This no bake biscoff cheesecake recipe is so light, airy, and delicious! It's easy to make and perfect for special occasions!
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Prep Time 20 minutes
Cook Time 0 minutes
Refrigeration Time 6 hours
Total Time 6 hours 20 minutes
ESTIMATED COST : $20.35, or $1.69 a serve
Course Dessert
Cuisine Western
Servings 12 serves
Calories 458 kcal

Equipment

  • 23 cm (9 inch) spring form pan
  • Hand mixer (or stand mixer)
  • Food processor or blender optional

Ingredients
  

For the Crust

  • 1 ½ cups (150 grams, 5.29 ounces) biscoff biscuits
  • ½ cup (125 ml/grams, 4.41 ounces) butter melted

For the Filling

  • 500 grams (1 pound) cream cheese (brick not spreadable) softened, and cut into cubes
  • 1 cup (250 ml/grams, 8.82 ounces) sweetened condensed milk
  • 5 ½ tablespoons (82 grams, 2.89 ounces) biscoff spread smooth preferred, softened
  • 1 cup (250ml/grams, 8.82 ounces) heavy whipping cream

For the Topping (optional)

  • ¾ cup (75 grams, 2.65 ounces) biscoff biscuits crushed
  • Fresh fruit such as strawberries and blueberries
  • Whipping cream

Instructions
 

For the Crust

  • Grease and line a 23 cm (9 inch) spring form pan (see note 1).
  • Using a food processor, crush the 1 ½ cups of biscoff biscuits until they are fine (see note 2).
  • In a medium mixing bowl, combine the crushed biscoff biscuits and melted butter.
  • Firmly press the mixed butter and biscuits on the bottom of the prepared spring form pan. Chill until ready to use.

For the Filling

  • Place softened cream cheese, sweetened condensed milk, and biscoff spread in a large mixing bowl. Using a hand mixer, beat together until combined.
  • In a separate mixing bowl, whip the heavy whipping cream until soft peaks form (see note 3).
  • Fold the whipped cream into the cream cheese mixture.

Putting it Together

  • Pour the cream cheese and whipped cream mixture into the spring form pan. Smooth the top by using the back of a spoon.
    Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Topping (optional)

  • Remove the cheesecake from the fridge and take it out of the pan (see note 4). Place the cheesecake on a serving dish.
  • Decorate the biscoff cheesecake as desired. We used crushed biscoff biscuits, whipped cream, and fresh fruit.

Notes

  1. Before lining your spring form pan, remove the base and turn it upside down. You want to use the flat side of the base rather than the side that dips in slightly. This way it will be easier to remove your cheesecake.
  2. Alternatively, you could place the biscuits in a large zip lock bag, seal the bag, and crush the biscuits with your hands or using a rolling pin.
  3. You do not want to over beat your cream. If you do, when you mix your cream into the rest of the ingredients it may curdle.
  4. Gently run a knife around the edge of the pan and then unclip the pan. Use two flat spatulas to remove the cake from the bottom of the pan. If you find the edges of your cheesecake don’t look very nice, gently run a knife around the edges to smooth it out.
If you use melted biscoff spread to top your cheesecake, make sure that it is cooled down slightly before placing it on the cake. Otherwise, you may find the cake may melt.

Nutrition

Serving: 1 serve (not including topping)Calories: 458kcalCarbohydrates: 28gProtein: 6gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 92mgSodium: 266mgPotassium: 73mgSugar: 21g
Nutrition Disclosure
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