Easy No-Bake Biscoff Cheesecake Recipe
No-bake Lotus Biscoff cheesecake with creamy cookie butter filling, Biscoff crust, and rich topping, easy, indulgent, and irresistibly delicious!
Servings: 12 yields
Calories: 558kcal
Equipment
Ingredients
For the crust:
- 9 oz Lotus Biscoff cookies
- 6 tbsp Butter melted
For the filling:
- 2½ cups Cream cheese softened
- 7 oz Lotus Biscoff cookie butter
- 1 cup Heavy cream cold
- ⅔ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 14 g Gelatin powder +70ml water
For the topping:
- 7 oz Lotus Biscoff cookie butter
- 3-4 Crushed cookies
Instructions
- Prepare the crust: Crush the Biscoff cookies in a food processor or by hand in a ziplock bag until fine. Add melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Chill in the refrigerator while you prepare the filling.
- Bloom the gelatin: In a small bowl, combine gelatin powder with 70 ml of water. Let it sit for 10 minutes to bloom.
- Make the filling: In a large bowl, beat softened cream cheese, Biscoff cookie butter, and vanilla extract until smooth and creamy. In a separate bowl, whip cold heavy cream and powdered sugar until medium-stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two or three additions until fully combined.
- Incorporate the gelatin: Microwave the bloomed gelatin for about 15 seconds, or until fully dissolved. To prevent lumps, temper it by mixing in 2–3 tablespoons of the cheesecake batter, then pour it back into the main filling and mix well.
- Assemble and chill: Pour the cheesecake mixture over the crust, smooth the top, and freeze for about 30 minutes while you prepare the topping.
- Add the topping: Melt the cookie butter in the microwave until pourable. While still warm, pour it gently over the chilled cheesecake, tilting the pan to spread evenly. Refrigerate the cheesecake for at least 6 hours, or overnight, until set.
- Serve: Run a knife around the edges before releasing the cake from the pan. Garnish the edges with crushed Biscoff cookies and slice with a warm knife for clean cuts.
Video
Notes
- Gelatin: If you prefer a slightly softer texture, reduce gelatin to 10 g. For a vegetarian version, replace gelatin with agar-agar (follow package instructions).
- Cookie butter: You can use either smooth or crunchy Lotus Biscoff spread depending on your preferred texture. Warm slightly before mixing to make it easier to blend.
- Crust alternatives: Swap Biscoff cookies with digestive biscuits or graham crackers for a lighter flavor.
- Storage: Keep the cheesecake refrigerated and covered for up to 5 days. You can also freeze it (without topping) for up to 2 months; thaw overnight in the fridge before serving.
- Serving tip: For neat slices, dip your knife in hot water and wipe clean between each cut.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe, which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations, read the article.
Nutrition
Calories: 558kcal | Carbohydrates: 43g | Protein: 8g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 240mg | Potassium: 103mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 947IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg