No Bake Biscoff Cheesecake

Ingredients

• 200 g White Chocolate (good quality, broken into pieces)
• 300 g Digestive Biscuits (or any plain tea biscuits, crushed)
• 150 g Unsalted Butter (cut into cubes for quick melting)
• 400 g Cream Cheese (full‑fat, softened)
• 2 tsp Vanilla Extract (pure vanilla preferred)
• 150 g Icing Sugar (sifted)
• 200 ml Heavy Whipping Cream (cold, for whipping)
• 100 g White Chocolate Spread (for glaze and marble effect, melt before use)
• 6 pieces Lotus Biscoff Biscuits (whole, for garnish)
• 4 tbsp Crushed Biscuit Spread (optional swirl, can use extra biscuit crumbs mixed with butter)

Instructions

1. Melt White Chocolate

   Break the white chocolate into pieces and melt in the microwave in 20‑second bursts, stirring between bursts until smooth.

   Time: PT2M

2. Cool Melted Chocolate

   Let the melted white chocolate sit at room temperature for about 10 minutes to cool slightly before folding into the filling.

   Time: PT10M

3. Crush Biscuits

   Place the biscuits in a food processor and blitz until you have a fine crumb.

   Time: PT2M

4. Cube Butter

   Cut the butter into small cubes to speed up melting.

   Time: PT1M

5. Melt Butter

   Microwave the butter cubes in 15‑second intervals, stirring until fully melted.

   Time: PT2M

6. Combine Crumbs and Butter

   Add the biscuit crumbs to the melted butter and stir with a spatula until the mixture is evenly coated.

   Time: PT2M

7. Press Base into Tins

   Divide the crumb‑butter mixture between the 8‑inch and 10‑inch tins, spread evenly and press firmly with a spoon or the back of a spatula to form a compact base.

   Time: PT2M

8. Mix Cream Cheese Filling

   In the same bowl, add the softened cream cheese, vanilla extract, and icing sugar. Using an electric whisk, beat until the mixture is completely smooth and free of lumps.

   Time: PT5M

9. Fold in Melted White Chocolate

   Gently fold the cooled melted white chocolate into the cream cheese mixture until fully incorporated.

   Time: PT2M

10. Whip Heavy Cream

    In a separate bowl, whisk the cold heavy cream until it reaches soft, fluffy peaks.

    Time: PT5M

11. Fold Whipped Cream into Filling

    Add the whipped cream to the cheese‑chocolate mixture and gently fold until just combined. Do not whisk.

    Time: PT2M

12. Add Optional Biscuit Swirl

    Stir in about four tablespoons of crushed biscuit spread (or extra biscuit crumbs) and give a quick swirl with a spatula.

    Time: PT2M

13. Transfer Filling to Tins

    Spoon the filling over the prepared bases, smooth the tops with a spatula, and lightly press to ensure even coverage.

    Time: PT2M

14. Chill to Set

    Place the tins in the refrigerator and let the cheesecakes set for at least three hours.

    Time: PT3H

    Temperature: 4°C

15. Melt White Chocolate Spread for Glaze

    Microwave the white chocolate spread in short bursts until smooth.

    Time: PT2M

16. Glaze Cheesecake

    Pour the melted spread over the chilled cheesecake, then gently shake the tin to spread it evenly.

    Time: PT2M

17. Create Marble Effect

    Drop small teaspoons of extra white chocolate onto the glaze and swirl with a toothpick to form a marble pattern.

    Time: PT2M

18. Garnish

    Scatter crushed biscuit spread around the edge and place whole Lotus biscuits on top for decoration.

    Time: PT2M

19. Final Chill

    Return the decorated cheesecakes to the refrigerator for another hour to let the glaze set.

    Time: PT1H

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g