Biscoff Cheesecake | Recipe

If you are looking for an easy no-bake cheesecake recipe which is a real crowd pleaser and perfect for a weekend treat and is so easy to make you can even get the kids involved. Check out this easy Biscoff Cheesecake recipe which Mrs. Cool and Jack prepared. 

This cheesecake does not require any baking and is best made a day ahead so you can chill overnight in the fridge. We split the recipe into three easy phases - the base, the filling and the topping. It does require time to chill but the actual making part takes no time at all so it's ideal to make if you are busy. 

Ingredients 

Base 

300g Lotus Biscuits 
100g Unsalted Butter (plus extra for greasing) 

Filling 

500g Full Fat Cream Cheese 
100g Icing Sugar 
300ml Double Cream 
1 Tsp Vanilla Essence 
100g Lotus Biscuit Crunchy Spread (can be less or more depending on your taste) 

Topping 

4 Tbsps Lotus Biscuit Crunchy Spread 
50g Lotus Biscuits (to decorate - does not need to be an exact amount)

Equipment 

A 20cm Cake Tin with a loose bottom
A fridge 
An Electric Whisk 
A Small Pan and Hob 
Freezer Bag 
Rolling Pin 

Method 

Step One - Base 

1 - Pop the Lotus biscuits into a freezer bag, secure and bash with a rolling pin until they become a fine crumb. This is great fun and fab for kids to get involved with, just be careful of little fingers. 

2 - Grease your cake tin with a little butter 

3 - Melt the rest of your butter in a pan. Once melted, take off the heat and stir in your biscuit crumb. When combined, pour the crumb mixture into your prepared cake tin, press down with the back of your hand and chill in the fridge for at least 30 minutes. 

Step Two - Filling 

1 - Beat the cream cheese, double cream, vanilla essence and icing sugar with a whisk until smooth and well combined. 

2 - Layer half of the cream cheese mixture on top of your chilled biscuit base. 

3 - Use a teaspoon to add dollops of Lotus Biscuit Spread over the cream cheese. This will create a layered/swirled effect. 

4 - Finish with the rest of the cream cheese mixture. Smooth and chill in the fridge overnight (or for at least 6 hours). 

Step Three - Topping 

1 - Remove your chilled cheesecake from the tin by carefully placing on top of a tin can to release the sides and then slide from the base. Sometimes I just keep the base in place as it's easier and you can't see it. 

2 - Melt you Lotus biscuit spread in a pan and pour over your cheesecake, top with crumbled/whole Lotus biscuits and then serve. 

The cheesecake should serve 12 and will keep in the fridge for a couple of days. It is honestly so delicious and one of the best cheesecakes we have ever made! 

Let me know if you fancy make this, I really cannot recommend enough. The family are already pestering us to make this again.

Well, that's all for now.

S