How to make no bake Biscoff Cheesecake! tutorial

Ingredients

• 200 g Lotus Biscoff Biscuits (crushed fine)
• 100 g Unsalted Butter (melted)
• 400 g Cream Cheese (room temperature, softened)
• 100 g Caster Sugar (fine granulated)
• 1 tsp Vanilla Extract (pure vanilla)
• 200 g Biscoff Spread (divided: 150 g for batter, 50 g for swirl & topping)
• 200 ml Double Cream (heavy whipping cream)
• 30 g Crumbled Lotus Biscoff Biscuits (for garnish around edge)

Instructions

1. Prepare the biscuit crust

   Place the Lotus Biscoff biscuits in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the melted butter, and stir until evenly coated. Press the mixture firmly into the base of a 9‑inch springform pan, creating an even layer.

   Time: PT5M

2. Make the cheesecake filling

   In a clean mixing bowl, combine the softened cream cheese, caster sugar, and vanilla extract. Whisk on medium speed until smooth and creamy. Add 150 g of Biscoff spread and beat until fully incorporated. Slowly pour in the double cream while continuing to whisk for about 2 minutes until the mixture is light and airy.

   Time: PT10M

3. Create swirls and assemble

   Gently fold the remaining 50 g of Biscoff spread into the batter, creating ribbons rather than a uniform color. Pour the batter over the prepared crust, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.

   Time: PT5M

4. Chill the cheesecake

   Cover the springform pan with plastic wrap and place it in the refrigerator. Chill for at least 6 hours or overnight for a firm set.

   Time: PT6H

5. Prepare the Biscoff glaze

   Microwave the remaining Biscoff spread (about 30 g) in a microwave‑safe bowl in 15‑second bursts, stirring between bursts, until smooth and pourable. If using a saucepan, melt over low heat, stirring constantly.

   Time: PT5M

6. Decorate and serve

   Remove the cheesecake from the fridge, release the springform, and drizzle the melted Biscoff glaze over the top, letting it flow to the edges. Sprinkle crumbled Lotus Biscoff biscuits around the perimeter and place a whole biscuit on the centre for garnish. Slice with a warm knife and serve.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g