Biscoff Cheesecake Recipe (no bake)
This luscious no-bake biscoff cheesecake recipe is smooth and creamy with a characteristic biscoff cookie butter flavor that’s to die for!
Servings 6 -8, approximately
Equipment
- a 6-inch springform pan
Ingredients
For the crust
- 19 Lotus Biscoff cookies (150g)
- 2.6oz (75g) unsalted butter, melted
- a pinch of freshly grated nutmeg
For the filling
- ¾ cup (200ml) heavy whipping cream
- 1 teaspoon vanilla
- ½ cup (65g) powdered sugar + 1 tablespoon extra
- 14oz (400g) full-fat cream cheese
- 3.5oz (100g) plain Greek yogurt
- 5.3 oz (150g) Lotus Biscoff spread
For the Topping
- 3.5oz (100g) Lotus Biscoff spread
- 0.8oz (25g) white chocolate (I use white baking chocolate)
Instructions
Make the crust
- Put the cookies in a food processor and crush into fine crumbs.
- Add the melted butter and the nutmeg and pulse until everything is combined.
- Put the crumb mixture into the pan and use the bottom of a straight glass to firmly pack the crumbs evenly. Then put it in the fridge while you make the filling.
Make the filling
- Beat the heavy whipping cream, the vanilla and 1 tablespoon of the powdered sugar until stiff peaks form. Put the whipped cream in the fridge.
- In another bowl, beat the cream cheese, yogurt, powdered sugar, and cookie butter until everything is well-combined.
- Fold the whipped cream into the cream cheese mixture. Keep folding the mixture until there are no more white streaks.
- Spoon the mixture over the prepared crust and smooth the surface.
- Cover with plastic wrap and put it in the fridge until it sets, at least 5-6 hours or overnight.
Decorate the cheesecake
- After the cheesecake has set, melt the cookie butter by placing it in a microwave-safe bowl. Heat it in the microwave for about 30-40 seconds until it melts and becomes pourable.
- Pour the melted cookie butter over the chilled cheesecake. Move the pan around so that it spreads all over the surface evenly.
- Melt the white chocolate by heating it in the microwave in 10-second increments. After each increment, take it out of the microwave and stir. Repeat until it has fully melted.
- Add dollops of melted white chocolate over the cookie butter glaze using a teaspoon.
- Then use a toothpick or a knife to make swirls all over. Then put it back in the refrigerator for about 10 minutes to set before serving.
- Enjoy!
Notes
Store any leftovers in the refrigerator for up to about 4 days.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
