Biscoff Cheesecake

A hand picking up a slice of cheesecake with a cake server.

This no-bake Biscoff cheesecake consists of a crunchy biscoff cookie crust, and a creamy Biscoff cheesecake filling topped with a Biscoff spread glaze.

Prep Time 30

Chilling Time 6 30

Total Time 7

Servings12 slices

saltyginger.comMary-Lou

Equipment

9 Inch Round (23cm) Springform Pan OR
8 Inch Round (20cm) Cake Pan
Stand Mixer OR
Electric hand mixer

Ingredients

Biscuit Base

2 cups Lotus Biscoff Biscuits 1 packet
1 stick butter (1 stick = 115 grams)

Cheesecake Filling

24 ounces cream cheese (*Note 1)
½ cup white granulated sugar (caster sugar)
2 tablespoons lemon juice (fresh or bottled)
2 teaspoons vanilla extract
1 cup Biscoff Spread
1 cup cream (cold, heavy or whipping cream*Note 2)
⅓ cup icing sugar (powdered sugar or confectioners sugar)

Glaze

½ cup Biscoff Spread (melted)
4 Lotus Biscoff biscuits (roughly crushed)

Instructions

Allow the cream cheese to come to room temperature. This allows the cream cheese to be beaten into a nice smooth base for the dessert.
Melt the butter and allow to cool.
1 stick butter
Crush or process the biscoff biscuits in a food processor until you have mostly fine crumbs. Add the melted butter, and stir together until all the crumbs are coated.
2 cups Lotus Biscoff Biscuits
Pour the cookie crumbs into the bottom of an 8- or 9-inch springform pan or loose-bottomed cake pan with tall sides. (*Note 3)
Using the back of a spoon press the crumbs about an inch up the side of the pan. Then press the rest of the biscuit crumbs into the bottom of the pan. Use the bottom of a measuring cup to press the crumbs into the bottom of the pan. (*Note 4)
Place the biscuit base into the fridge for at least 30 minutes, allowing the butter to set up.
In a large mixing bowl (the bowl of a stand mixer), place the room-temperature cream cheese, vanilla extract, lemon juice, granulated sugar, and Biscoff Spread. Beat on a medium speed (with the paddle attachment) until all the ingredients are combined and smooth. This will take 3-5 minutes. Scrape down the sides of the bowl regularly, even if using a hand mixer.
24 ounces cream cheese, ½ cup white granulated sugar, 2 tablespoons lemon juice, 2 teaspoons vanilla extract, 1 cup Biscoff Spread
In a separate bowl, whip the heavy cream to soft peaks (this can be done by hand or with an electric mixer). Sift in the icing sugar or powdered sugar and then beat to stiff peaks.
1 cup cream, ⅓ cup icing sugar
Add the whipped cream to the cream cheese mixture. Fold the whipped cream into the cream cheese using a large metal spoon or a rubber spatula.
Spoon the cheesecake batter into the prepared crust. Smooth into the crust. Refrigerate for at least 6-8 hours but preferably overnight.
Melt the Biscoff spread in the microwave in 15-second increments. Then pour over the top of the chilled cheesecake and spread to the edges with an offset spatula or the back of a spoon. Crush 4-5 Biscoff biscuits and sprinkle around the edges for decoration. Allow the spread to set in the fridge for 30 minutes.
½ cup Biscoff Spread, 4 Lotus Biscoff biscuits
Before popping the Biscoff cheesecake out of the springform pan, I like to gently heat the sides and bottom with a Chef's torch, or a warm cloth. Slowly release the sides of the pan. If you haven't used baking paper on the bottom of your pan, work slowly around the edge to release the bottom and lift it off using two large spatulas. Or serve the cheesecake directly don't the pan's base.
Use a sharp clean knife to slice your cheesecake. I like to clean my knife off between slices to get those sharp clean slices.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

I always use Philadelphia cream cheese in the block version. In the US these blocks come in 226 grams/8 ounces. However, here in New Zealand, the blocks are 250 grams or 8.8 ounces. This recipe has been developed according to the US size of the block. This recipe requires a total of 24 ounces or 680 grams of cream cheese.
Heavy cream or whipping cream, make sure it has a fat content of at least 35%.
You can line the bottom of your springform pan with baking paper to make sure the cheesecake releases more easily once completely chilled. When using springform pans, I like to cut a piece about 2 inches bigger than my pan, then I scrunch the paper into a ball, straighten it out, and press into the bottom of the pan before clipping the sides in place.
Take your time when working the crumbs up the side of the pan. They may fall off a few times, or even stick to the spoon. Just be patient. A good, well-pressed biscuit base is crucial to a no-bake cheesecake.

Expert Tips for This Recipe

- You can bake the biscuit base or crust by preheating the oven to 180°C/350°F and then baking for 10 minutes. Allow the crust to cool completely before pouring in the creamy Biscoff filling.

- Lining the bottom of the springform pan with parchment paper really makes for an easy release of the finished cheesecake. To do this - take a piece of square baking paper about 2 inches or 5cm larger than the cake pan. Crinkle the paper into a ball and then place it over the base of the tin. Press the paper into the corners of the bottom of the base (you may need an extra pair of hands here), before clipping on the sides of the tin.

- Use room-temperature cream cheese.

- This is a great make-ahead dessert for any special occasion. I would recommend making it the morning or day before an event.

- Store the no-bake cheesecake in the fridge, and try to slice it straight out of the fridge. The longer it sits at room temperature the softer the filling becomes.

Storage and Freezing

This Biscoff No-Bake Cheesecake can be stored in the fridge for up to a week. I would also be mindful of keeping this cheesecake in the fridge right up until you slice it. The longer the cheesecake sits at room temperature the more the filling will soften up.

Leftover slices can be frozen in an airtight container for up to 30 days. Allow the slices to thaw in the fridge overnight before serving.

Nutrition