Lotus Biscoff Cheesecake Recipe (No Bake)
Here's how to make a no bake Lotus Biscoff cheesecake with this easy recipe. This cheesecake is smooth and so creamy.
Equipment
Ingredients
Cheesecake Base
- 300 g Biscoff Biscuits
- 130 g Butter Melted
Cheesecake Filling
- 600 g Cream Cheese
- 300 ml Double Cream
- 100 g Icing Sugar
- 250 g Biscoff Spread
- 1 tsp Vanilla Extract
Decoration
- 60 g Biscoff Spread
Instructions
- Place half of the Biscoff biscuits into a sandwich bag and bash the biscuits into a fine crumb using a rolling pin. Repeat with the remaining Biscoff biscuits. Then, place the crushed biscuits into a small mixing bowl.(Alternatively, you can blitz the biscuits in a food processor)
- Melt butter in the microwave and mix into the crushed biscuits.
- Pour the biscuit base into a deep springform tin and press down using the back of a wooden spoon or cup ( I used an 8"/20cm tin).Place in the fridge whilst you make the cheesecake filling.
- Whisk vanilla extract, double cream, icing sugar and cream cheese until the mixture holds itself (like meringue).
- Melt the Biscoff spread in the microwave on a high heat for 30 seconds or until slightly runny but not too hot.
- Pour the Biscoff spread into the cheesecake filling and whisk until evenly distributed.
- Pour the cheesecake filling into the springform tin with the cheesecake base. With an offset spatula smooth the mixture so it’s nice and even.
- Melt the Biscoff spread (for the decoration) in the microwave for 20 seconds, drizzle over the cheesecake and marble using a skewer.
- Place the cheesecake in the fridge to set for 6 hours.
Video
Nutrition
Calories: 627kcalCarbohydrates: 26gProtein: 6gFat: 45gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 102mgSodium: 234mgPotassium: 93mgSugar: 19gVitamin A: 1310IUVitamin C: 1mgCalcium: 68mgIron: 1mg
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