Lotus Biscoff Cheesecake: the no-bake recipe for a sweet, tangy dessert EASY 60 MIN + CHILLING TIME FOR 8 PEOPLE

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Lotus Biscoff Cheesecake: the no-bake recipe for a sweet, tangy dessert

INGREDIENTS
  • FOR THE BASE
  • BISCOFF SPECULOOS COOKIES 150 g
  • UNSALTED BUTTER, MELTED 60 g
  • FOR THE CHEESECAKE LAYER
  • FULL-FAT CREAM CHEESE, ROOM TEMPERATURE 400 g
  • COOKIE BUTTER AT ROOM TEMPERATURE, LIKE LOTUS BISCOFF COOKIE SPREAD 285 g
  • VANILLA EXTRACT 1 tsp
  • WHIPPING CREAM, MIN 35% FAT, CHILLED 125 ml
  • ICING SUGAR, SIFTED 2 tbsp
  • FOR THE CARAMEL
  • UNSALTED BUTTER 60 g
  • SUGAR 3 tbsp • 470 kcal
  • BROWN SUGAR 2 tbsp
  • VANILLA EXTRACT 1/2 tsp
  • WHIPPING CREAM 60 ml
Calories refers to 100 gr of product

Biscoff Cheesecake Ingredients

Cream Cheese – For best results, use Philadelphia cream cheese and a high-quality mascarpone.

Biscuits – use Lotus Biscoff biscuits or homemade speculoos biscuits.

Cookie Butter – we used Lotus Biscoff spread; you will find it in the same aisle as Nutella and other sweet spreads.

Sugar – use granulated sugar for the recipe, but make sure to use brown sugar for the caramel.

How To Make Lotus Biscoff Cheesecake

First, make the biscuit bake by combining crushed biscuits and butter. Press it into the pan and flatten. Make the filling by whipping together the cream cheese, cookie butter, and vanilla extract.

Add the whipped cream and stir to combine. Pour on the base and refrigerate. Make the caramel topping by cooking together the ingredients until caramelized.

Tips For Making No-Bake Lotus Biscoff Cheesecake

It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cheesecake.

Unlike baked cheesecakes, this no-bake cheesecake won’t crack. Often times, baked cheesecakes crack because they are cooled down too quickly.

You can make miniature cup versions of the Biscoff Cheesecake, by making it in a muffin pan. Follow the recipe as you would, but instead of making one large cheesecake, you make small ones!

 How To Store Lotus Biscoff Cheesecake

The Biscoff Cheesecake can be stored in the refrigerator (in an airtight container) for up to 5 days. Or you can store it in the freezer (in an airtight container). You can even serve it frozen too!

Instructions

Blend the speculoos cookies in a food processor into fine crumbs.

Pour into a bowl and add in melted butter. Mix well.

Transfer the crumbs into an 8-inch springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.

Whisk the cream cheese in a bowl for several minutes until light and fluffy. Then add in cookie butter, vanilla extract and mix well to combine. Set aside.

In another bowl, add whipping cream and icing sugar. Whisk until soft peaks and pour in into the cheesecake mixture. Gently fold the mixture until well combined.

Pour into the base and spread evenly. Leave to chill in the fridge overnight.

Place a pan on medium heat and add in butter, salt, sugar, and brown sugar. Stir until both sugars are totally dissolved.

Slowly and carefully add in the cream and vanilla extract. Stir well and continue cooking until the mixture is slightly thickened. Pour into a jar and leave it to cool to room temperature.

Pour cooled caramel onto the cheesecake.

Swirl the pan around to fully cover the top surface. Place in the fridge for 1-2 hours to let it set.

Once fully set, remove the cheesecake from the pan and pipe some whipped cream on top.

Place some speculoos cookies on whipped cream and enjoy!

Notes

Prepare the caramel a few hours before serving so that it has time to set. You can even make it the day before





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