No Bake Biscoff Cheesecake
An easy No Bake Biscoff Cheesecake recipe with a crunchy Lotus Biscoff biscuit base and creamy Biscoff spread topping. Made in 6 individual ramekins or one 20cm springform tin, it's the perfect make-ahead dinner party dessert.
No bake biscoff cheesecake
I have to admit, I have a little bit of a weakness for Biscoff spread. It's just so delicious! If I see the jar out while making a snack, it's hard to resist taking a spoonful straight from it. I know I'm not alone in finding it impossible to say no.
Rather than continuing to indulge in late night spoonfuls, I decided to get creative with the Biscoff we had on hand. I developed this no-bake cheesecake recipe that lets you enjoy the flavour in a more satisfying way.
Making individual portions of this Biscoff No-Bake Cheesecake is so simple, especially with a food processor.
Just blend, layer and chill - you'll have a delicious treat without much effort.
Feel free to assemble it in one large dish too if you prefer. The instructions below work for either option.
So dig in and indulge your Biscoff craving in a wholesome way!
This no bake dessert is perfect for those who don't want to spend too much time in the kitchen but still want to enjoy a delicious and creamy Biscoff cheesecake.
Ingredients
- 20 Lotus Biscuits
- 50g Butter, melted
- 225g Cream Cheese (Full Fat)
- 200g Biscoff Spread
- 225ml Double Cream
- To decorate: 3 Lotus biscuits, halved
How to make individual Biscoff cheesecakes
Step One: Place the lotus biscuits into your food processor and pulse until fine crumbs form. Alternatively, you can place them in a plastic bag and bash them with a rolling pin.
Step Two: Pour the melted butter through the food processor funnel and continue to pulse until combined. Alternatively, place the crushed biscuits into a mixing bowl and mix in the melted butter with a spoon.
Step Three: Spoon the buttery Biscoff biscuit crumbs into 6 ramekins (or one 20cm springform tin) and press down. Chill in the fridge while you make the cheesecake topping.
Step Four: Either in a standing mixer or food processor with whisk attachment, whip the double cream until soft peaks form (you can also whisk it by hand if you wish).
Step Five: Place the cream cheese and Biscoff spread into a bowl and beat with a wooden spoon or handheld mixer until combined. Fold the Biscoff mixture into the whipped cream and chill for 30 minutes in the fridge.
Step Six: Spoon the cheesecake mixture into a piping bag with a large nozzle and pipe the cheesecake mixture onto the biscuit bases before returning to the fridge for a further 30 minutes minimum (you could also spread the topping on with a spoon). When you're ready to serve, place half a lotus biscuit on top of each cheesecake.
Top tips for making no bake Biscoff cheesecake
Instead of making 6 individual cheesecakes you can make 1 x 20cm round cheesecake in a springform tin.
Always use full-fat cream cheese for the best texture and flavour. The same goes for the Biscoff biscuits; ensure they are fresh and crisp.
Before starting, make sure ingredients like cream cheese and cream are at room temperature. This ensures a smoother and more even mixture without lumps.
Serve the cheesecakes with a big dollop of clotted cream on top.
Storage
Make Ahead - Make the cheesecakes up to 2 days before serving and store them in the fridge.
Store - Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Freeze - The cheesecakes can be frozen for up to 3 months. Defrost at room temperature for 2-3 hours before serving.
More cheesecake recipes you might like
Baked Raspberry Cheesecake from Jam and Clotted Cream
Chocolate Honeycomb Salted Caramel Cheesecake from Jam and Clotted Cream
Peanut Butter Cheesecake from Taming Twins
Layered Limoncello Cheesecake from A Mummy Too
Try this next!
This decadent chocolate orange mousse is another delicious and easy dessert. You can make it ahead of time and it's great for Christmas.
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I love these biscuits! What a cracking idea to make them into a cheesecake base :) xo
ReplyDeleteWe love them too!
DeleteOmg i want a Magimix now!!! Just discovered your blog from the recipe of the week linky and noticed you live in Cornwall! That's so cool because I'm actually from Cornwall but don't live there currently. I'm off to follow your social accounts :) P.S I have a world food linky on my blog if you ever want to join in :) It's jesseatsandtravels.com xx
ReplyDeleteI love my Magimix. Will check out your linky Jess!
DeleteHi can't wait to try this recipe.. can they be frozen?
ReplyDelete