Biscoff Cheesecake (No-Bake)
A crunchy Biscoff biscuit base, topped with a creamy Biscoff cheesecake filling and finished with swirls of whipped cream, and even more Biscoff biscuits – It’s a Biscoff lovers dream dessert.
Servings 8 people
For the base
- 100 g Lotus Biscoff biscuits c. 13 biscuits
- 40 g butter
For the cheesecake mixture
- 185 ml double cream
- 185 g cream cheese
- 75 g caster sugar
- 150 g Lotus Biscoff biscuits c. 20 biscuits
- 75 ml double cream
- 5 Lotus Biscoff Biscuits To decorate mine, I kept four whole and crush one to sprinkle onto the cream
Make the cheesecake filling
Decorate the cheesecake
When you're ready to serve your cheesecake, remove it from the fridge and remove the tin - If you find the edges of the cheesecake are smudged by the action of removing it from the tin, run a palette knife around the edge to smooth it.
Whip the double cream (75ml) until it form stiff peaks. Put it into a piping bag fitted with a star nozzle (I use a JEM 1B nozzle). Pipe 8 stars of cream around the edge of the cheesecake.
Finally add an Biscoff bidscuit to every other star of cream and sprinkle a crushed Biscoff biscuit over the cream swirls and then serve.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some questions.
If you have any further questions then do let me know in the comments and I’ll do my best to help.
Calories: 446kcal | Carbohydrates: 37.1g | Protein: 3.5g | Fat: 32.2g | Saturated Fat: 18.9g | Sodium: 210.7mg | Fiber: 0.5g | Sugar: 24.6g