No Bake Biscoff Cheesecake

This Lotus Biscoff Cheesecake is a must for Biscoff lovers! This no bake recipe comprises a biscoff cookie crust, creamy vanilla cheesecake rippled & topped with cookie butter and a scattering of raspberries thrown in food good measure. It’s like no other Lotus cheesecake.

If you are looking for a Lotus Biscoff cheesecake that is like no other, you’ve found it.

I thought long and hard about how I wanted my no bake Biscoff cheesecake to turn out and eventually decided that the sweetly-spiced caramel notes of the Biscoff cookies and spread needed to be enhanced with sweet, heady vanilla and lifted with the cutting tang of fresh raspberries.

I also wanted to shy away from the typical presentation of a Lotus Biscoff cheesecake. The inclusion of fresh raspberries throughout this Biscoff cookie cheesecake and using the spread rippled through it makes one incredibly pretty dessert.

Trust me, this Biscoff cookie crust cheesecake is one delicious mouthful… and it is truly unique. Guests will be impressed.

On the subject of no bake cheesecakes, don’t miss my double chocolate cheesecake which can be garnished with any sweets you fancy. There’s also my chocolate and hazelnut Ferrero Rocher cheesecake and my Raffaello cheesecake. They’re all delicious and very easy to make.

But if it’s more Biscoff recipes you are after try my Biscoff tiramisu, Biscoff Rocky Road, Biscoff cake, Biscoff flapjack or my Biscoff latte recipes. They are all sure to please.

Why this Biscoff crust cheesecake is worth making

I’m halfway convinced that whoever invented Biscoff cookies did so just to ensure the world could enjoy them in cheesecake form. Their flavours and textures lend themselves so well to making a fun, flavour-packed and stylish dessert.

Here are a few more reasons to make this no bake Biscoff cheesecake:

• It’s quick to assemble – about 20 minutes.
• This cheesecake can be made in advance.
• Adults and children will both enjoy it.
• it feeds a crowd (12-14 people to be precise).
• With a Biscoff cookie crust, a generous ripple of Biscoff spread in the centre and plenty of Biscoff goodies on the top. So, this Lotus cheesecake is loaded with the signature Biscoff flavour.
• Although it’s sweet, this cheesecake is not too sweet – that’s thanks to the raspberries.

Essentially, if you are looking for a fashionable Biscoff cheesecake without delivering overkill on that namesake flavour, this is it.

Ingredients Notes

Biscoff spread: the Biscoff spread can be crunchy or smooth (your choice).

Biscoff cookies: these are essential to make the Biscoff crust in this cheesecake. Although you can use ‘own-brand’ versions of these biscuits, I’m afraid that alternatives such as Digestives or Graham crackers are not suitable.

Raspberries: these must be fresh. Choose succulent berries that still have plenty of life left in them, especially if you want this Lotus Biscoff cheesecake to last several days. Frozen and tinned raspberries are too mushy and too laden in liquid to be suitable.

Cream cheese: full-fat Philadelphia is an ingredient that must not be substituted. Especially not for low-fat versions. This is the only cream cheese I trust to achieve a perfect set for my no-bake cheesecakes and I urge you not to cut corners on this ingredient.

Soured cream and lemon juice: these are my secret weapons to add the tang that I think all cheesecakes should possess. It’s often missing from no bake versions, but not here. This biscoff cookie cheesecake has that mandatory zesty bite whilst still managing to be rich and creamy.

Cream: this should be double cream or equivalent with a high fat content (at least 48%). Using a lower fat cream means that the cheesecake will not set, which would be a tragic waste of tasty luxury ingredients.

Step-by-step instructions

Hang on tight, it’s a lengthy list of steps but they are all quick & easy and the end result – the Biscoff cookie crust cheesecake of your dreams – makes it all very worthwhile.

1. To make the Biscoff crust blitz the cookies in a food processor and stir in melted butter.
2. Spread the crumbs around the base of your springform cake tin and press them down using the back of a spoon. Set aside.

3. Now beat the cream cheese, caster sugar and salt together with electric beaters until smooth. Beat in the vanilla extract, lemon juice and soured cream then pour the double cream into the batter
4. Beat for 1-2 minutes until it’s thick enough for the batter to need encouragement to fall off of a spoon (a firm shake or tapping the spoon on the side of the bowl).

5. Spoon ¼ of the cheesecake batter over the base of the Biscoff crust ensuring it reaches to the edges. Scatter ⅔ of the raspberries over the top then melt the Biscoff spread and drizzle half over the top of the cheesecake.
6. Spoon ½ of the remaining batter over the top of the cheesecake and spread it out. Top with the remaining raspberries, this time pressing them into the mixture slightly. Drizzle the remaining Biscoff spread over the top.
7. Cover with the remaining cheesecake filling and level the top, ensuring all fruit and spread is covered. A small offset spatula is a great tool for achieving a flat top. Cover and transfer to the fridge for at least 6 hours to set.
8. Remove the cheesecake from the tin: run a sharp knife between the cheesecake and the side of the tin to loosen (wiping the knife clean if necessary as you go), then release the springform mechanism and lift off the tin. Poke a knife between the base of the tin and the cheesecake crust, running it right around the cheesecake until you feel the cheesecake release. Slide the cheesecake onto a plate or serving board.
9. To decorate it, melt the remaining Biscoff spread and use a small spoon to drizzle it over the top of the cheesecake (I find it handy to drizzle half in one direction and then the remainder at 90 degrees to this to create a rough criss-cross effect.
10. Whip the cream and use to pipe 12-14 rosettes around the edge of the cheesecake. Press a fresh raspberry into each rosette then crumble the remaining cookies and scatter over the top of the cheesecake.

Expert Tips

Although this no-bake Biscoff cheesecake is very simple I do have a set of tips to ensure you get the best out of this recipe:

• As always, my top tip is to invest in a set of digital kitchen scales. That way you can weigh ingredients out extremely accurately and get much better results. Think about it – what one person scoops into a “cup” is completely different from what someone else scoops. Go with grams, they are much more accurate.
• The easiest way to turn the biscuits into crumbs is in a food processor. You could alternatively pop them into a bag and crush with a rolling pin.
• Press the biscuits down firmly to create a firm base on which to spread the cheesecake. But don’t pack them solid as the cheesecake will then be difficult to cut.
• I recommend using only full-fat Philadelphia cream cheese in this recipe as it is reliably full-flavoured with a thick consistency. Sometimes own brand and reduced-fat versions can be much softer and do not always set the cheesecake well. Due to this, I cannot guarantee they would make suitable substitutes.
• Do not under or over beat the batter once the cream has been added. If it is too runny then the cheesecake will not fully set. But if the batter is over-beaten then it can turn runny and will never set. Mix on a moderate speed until everything holds its shape well and needs encouragement to fall off of a spoon by shaking or tapping it against the side of the bowl.
• Use the right-sized springform baking tin: 20cm (8-inch) with a depth of at least 7cm (2 ¾-inch).
• It’s not essential to line or grease the tin, the cheesecake will be easy to remove anyway. But if you do decide to line it do not grease with butter as it will harden in the fridge making the cheesecake difficult to remove from the pan. Instead, opt for cake release spray.
• If the base of your tin has a lip around the edge, flip it over and secure it in place before using. A flat base makes removing the cheesecake easier.
• Give this Biscoff cookie cheesecake at least 6 hours to set fully.
• To release the cheesecake run a sharp knife between the cheesecake and the edge of the tin before popping the springform mechanism open. Next use a knife to release the biscuit base from the tin – once inserted, run the knife around until you feel the entire cheesecake loosen.
• The finishing touches are best added to the cheesecake close to the time of serving to ensure the biscuit crumbs stay crunchy.

Frequently Asked Questions

Variations

This Biscoff cookie cheesecake is understated in many ways. If you want to egg-up the Biscoff factor in the presentation try the following suggestions:

• Cover the top of the cheesecake entirely in melted Biscoff spread (add before removing from the tin and allow to set before unmolding the cheesecake).
• Push half a Biscoff cookie into each cream rosette along with the raspberry.
• Make extra Biscoff crust and push it up the edge of the tin (try multiplying the quantities by 1½).

And, of course, if you grab a few little glasses or pots you can turn this dessert into individual Biscoff cookie cheesecakes.

More Droolworthy Cheesecakes

If you have tried this no bake Lotus Biscoff cheesecake, please give it a rating or comment. I love to hear how you get along with my recipes.

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