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No Bake Biscoff Cheesecake

No Bake Biscoff Cheesecake - Creamy, Crunchy, and Effortless

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • For the crust: 300 g Lotus Biscoff biscuits (about 10.5 oz), crushed into fine crumbs
  • 120 g unsalted butter (about 1/2 cup), melted
  • 1/4 tsp fine salt (optional, enhances flavor)
  • For the filling: 600 g full-fat cream cheese, room temperature
  • 300 ml heavy cream or double cream, cold
  • 200 g smooth Biscoff spread (about 3/4 cup), room temperature
  • 120 g powdered sugar (1 cup), sifted
  • 1 tsp pure vanilla extract
  • 1–2 tsp fresh lemon juice
  • 1/8 tsp fine salt
  • For the topping: 150 g smooth Biscoff spread (about 1/2 cup), gently warmed
  • 4–6 Biscoff biscuits, crushed or left whole for garnish
  • Optional: a drizzle of melted dark chocolate or whipped cream swirls
  • Equipment: 8- or 9-inch (20–23 cm) springform pan
  • Electric mixer (hand or stand)
  • Mixing bowls, spatula, and offset spatula
  • Food processor or rolling pin for crumbs

Instructions
 

  • Prepare the pan: Line the base of your springform pan with parchment. Lightly grease the sides to help with clean release.
  • Make the crust: Crush the Biscoff biscuits into fine crumbs. Stir with melted butter and salt until the mixture resembles wet sand. Press firmly and evenly into the pan, pushing some crumbs up the sides about 1–2 cm. Use a flat-bottomed glass for a compact base.
  • Chill the base: Refrigerate for 20 minutes while you make the filling. A cold, firm base prevents crumbs from lifting into the filling.
  • Whip the cream: In a cold bowl, whip the heavy cream to soft peaks. Do not overwhip. Set aside in the fridge.
  • Beat the cream cheese: In a separate bowl, beat the cream cheese until smooth and lump-free, 1–2 minutes. Add powdered sugar, vanilla, lemon juice, and salt. Mix until creamy and incorporated.
  • Add Biscoff to filling: Beat in the Biscoff spread until the mixture is uniform and light. Taste and adjust lemon if you want a touch more brightness.
  • Fold in the cream: Gently fold the whipped cream into the Biscoff mixture in 2–3 additions. Keep the mixture airy; don’t deflate it.
  • Fill the crust: Spoon the filling over the chilled base. Smooth the top with an offset spatula. Tap the pan lightly to release air bubbles.
  • Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. For the cleanest slices, aim for 8–12 hours.
  • Warm the topping: Gently heat the Biscoff spread until pourable (microwave in 10–15 second bursts). Let it cool slightly so it’s warm and fluid but not hot.
  • Glaze the cheesecake: Run a thin knife around the pan edge and release the springform. Pour the warm Biscoff over the chilled cheesecake, tilting to coat evenly. Return to the fridge for 20–30 minutes to set the glaze.
  • Garnish and serve: Decorate with crushed or whole biscuits, and add optional whipped cream swirls or a dark chocolate drizzle. Slice with a hot, dry knife for clean edges.