Biscoff Cheesecake
A rich, no-bake Biscoff Cheesecake made with a crushed Lotus biscuit crust, creamy spiced spread filling, and a melted Biscoff drizzle. Easy to assemble with simple ingredients and set in the fridge - no baking required.
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Servings: 6 people
INGREDIENTS
For the Base:
- 150 g Biscoff Biscuits
- 70 g Block Margarine or Butter (melted)
For the Filling:
- 200 g Full-fat Cream Cheese
- 100 g Biscoff Spread
- 60 g Icing Sugar
- 150 ml Double Cream
INSTRUCTIONS
- Line a 15cm (6 inch) loose-base cake tin with
greaseproof paper . Set aside. - Crush the Biscoff biscuits, either in a sandwich bag with a rolling pin or blitz in a blender. Place in a bowl and add the melted butter, mixing until combined.
- Transfer the biscuit mixture to your prepared cake tin and evenly push it down to cover the bottom of the tin, packing it down. Place in the fridge while you prepare the filling.
- In a large bowl, mix the cream cheese, Biscoff spread and sugar until combined.
- In a separate bowl, whip the cream until it forms stiff peaks. Add the cream to the other filling ingredients and gently fold together until combined.
- Spoon the filling into your cake tin, on top of the base, spreading to the edges and leaving a neat top.
- Return to the fridge to set, ideally overnight, but for at least 2 hours. Decorate with drizzled Biscoff spread and crushed biscuits before serving.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
To make it easier to drizzle the biscoff spread when decorating, blast the spread in the microwave first.
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