No-Bake Biscoff Cheesecake – Creamy & Irresistible Dessert
Discover this easy no-bake Biscoff Cheesecake recipe! Layers of creamy cheesecake, crunchy Biscoff base, and caramel-spiced Biscoff spread – perfect for breakfast or dessert.
No-Bake Biscoff Cheesecake
Course: DessertCuisine: InternationalDifficulty: Easy10
servings35
minutes480
kcal35
minutesIf there’s one dessert that can instantly feel like a “happy place” on a plate, it’s this Biscoff Cheesecake. And no, I’m not saying that to promote a popular product – it’s simply because… looove it!
I first met Lotus Biscoff biscuits a while back – absolutely perfect with a cup of coffee. But the Biscoff spread? I discovered it last April, and it was love at first bite. Naturally, I couldn’t resist making the viral, much-loved dessert: the Biscoff Cheesecake.
Let’s make it together! The rules are the same as any no-bake cheesecake, which means it comes together quickly, and the result is a dessert that will make you smile with every creamy, caramel-filled bite.
Ingredients
- For the Crunchy Base
180 g Lotus Biscoff biscuits
100 g melted butter
- For the Cream
600 g cream cheese (room temperature)
400 ml heavy cream (min. 30% fat, cold)
180 g powdered sugar (or to taste)
200 g Biscoff spread
1 teaspoon vanilla extract
- For the Topping (optional)
200 g Biscoff spread
Crumbled Biscoff (lotus) biscuits, for decoration
Preparation method:
- If you can’t find Biscoff spread or biscuits, you can easily substitute them. The spread can be replaced with a caramel-flavored cream or, ideally, a biscuit-based cream that’s as close as possible to the original flavor. Biscoff biscuits can be swapped for cinnamon-flavored digestive biscuits, which will provide a similar taste and make an equally delicious base for the cheesecake.
- Start with the base. Crush the Biscoff biscuits until fine crumbs and mix with melted butter. Press the mixture evenly into the bottom of a springform pan to create a compact, crunchy layer. Chill the base in the fridge for a few minutes while preparing the cream.
- Prepare the cream. Beat the cream cheese with powdered sugar and vanilla extract until smooth and fluffy. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a bottom-to-top motion to keep it airy.
- Add the Biscoff spread. Gradually fold in the Biscoff spread until the cream is smooth, shiny, and full of caramel flavor. Pour half of the cream over the base and level it gently. Sprinkle a thin layer of crumbled Biscoff biscuits over the cream to create the crunchy surprise in the middle. Pour the remaining cream on top and level with a spatula.
- Top it off. Warm the remaining Biscoff spread slightly and spread it over the cheesecake for a glossy finish. Chill in the fridge for at least 4 hours, or preferably overnight, so the layers set perfectly.
- Before serving, decorate with crumbled Biscoff biscuits and an optional drizzle of extra Biscoff spread. Now take a look… it looks perfect: fluffy, creamy slices bursting with rich Biscoff flavor!
- We hope you enjoy this Biscoff Cheesecake as much as we do! If you loved the recipe, don’t forget to share it with friends and family – it’s a dessert worth sharing.
And don’t forget: on the blog, you’ll find other delicious cheesecake recipes, each as creamy and irresistible, ready to make your day a little sweeter.
