I find there are two types of people: those that love Biscoff and those that have not yet had Biscoff. Whichever one you are, this cheesecake is for you! An ultimate cookie butter cheesecake experience - lotus Biscoff biscuit crust, no-bake Biscoff cheesecake filling and a few dollops of Biscoff whipped cream for good measure.
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What is Biscoff?
Biscoff is a caramelised cookie spread. Essentially, its a cookie butter - like nut butters but better! Lotus bakeries is a family run Belgian business that has been producing Lotus Biscoff Biscuits since the 1930s. Their product range and notoriety have both expanded since then and their cookie butter is a much loved favourite.
Three Part Recipe
My no bake cookie butter cheesecake is basically my ode to all things Biscoff. We can break it down into three parts:
- Crushed Lotus biscuit base
- Biscoff cream cheese filling
- Cookie butter whipped topping
1. Lotus Biscoff Biscuit Base
For a detailed discussion about making Biscoff bases, see my dedicated post on Lotus Biscoff Crust.
For this recipe, you will only need three ingredients.
Ingredients
- Lotus Biscoff Biscuits - this recipe will use most of a standard pack of Lotus biscuits, blitzed a few times in a food processor to fine grounds.
- Unsalted butter - melted.
- Sugar - caster sugar (or superfine granulated sugar) will help bind the crust.
Making the Base
In order to make the base, the first step is to line a springform cake pan. This recipe works best in an 8" or a 9" springform tin for this recipe.
Grease the pan with butter and then layer with parchment paper on the base and around the sides. Then set aside to make the biscuit crust.
Place the crushed biscuits, sugar and melted butter into a medium sized mixing bowl and stir together well with a spoon or spatula until it is all lightly moist and packable.
Pour this into your prepared tin and press firmly into the base and about 1.5" up the sides.
Set this in the freezer to chill while you make the filling.
2. Cookie Butter Cheesecake Filling
Ingredients
- Spreadable cream cheese - you can't normally find block cream cheese in the UK, so my cheesecakes are always made with spreadable cheese. If you want to make this recipe with the block variety, be sure to allow this to soften at room temperature first.
- Sour cream - the key to a light tang in cheesecake is soured cream. You can substitute equal measurement of mascarpone or crème fraîche as well, though the soured cream will help this cheesecake have a silky smooth and creamy texture.
- Sugar - light brown muscovado sugar, packed.
- Vanilla extract.
- Heavy cream or double cream.
- Powdered icing sugar or confectioners sugar.
- Biscoff - you'll need a good amount of Biscoff in this recipe, so I'd recommend having a jar handy!
How to Make the Filling
A no bake cheesecake filling is basically two key steps:
- Whipping cream to stiff peaks.
- Whisking everything else together.
Start off by placing the heavy cream, powdered sugar and vanilla in a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment. Beat or whisk this on high until you have reached stiff peaks. Try to avoid overmixing as this will make your cheesecake filling a bit stiff.
Once you reach stiff peaks, set aside.
In a separate bowl, cream together the cream cheese, soured cream and brown sugar. Then add the Biscoff spread and whisk to combine.
Add a spoonful of your whipped cream to the cream cheese mixture and stir - this will help loosen up the mix. Then add the remaining whipped cream and fold gently to combine. Your goal is to fold enough that you don't have any pockets of blended mix, however, you don't want to whisk or stir to remove the air from the whipped cream.
Pour this filling into your chilled cheesecake base and place in the refrigerator to set for about 4 hours or overnight.
3. Biscoff Whipped Cream
So, its always nice to put something on top of a cheesecake - maybe a bit more Biscoff? My stabilized cookie butter whipped cream is optional for this recipe. It has just 4 ingredients and takes a couple minutes to whip up, so why not give it a go?
You can make this in advance and leave it in the refrigerator until ready for use or wait until the cheesecake is set. Once the cheesecake has been removed from its case and the lining, top with the whipped cream.
Ingredients
- Heavy cream or double cream.
- Powdered icing sugar or confectioners sugar.
- Biscoff spread - just a half tablespoon this time!
- Vanilla extract.
Making a Quick Biscoff Cream
This cookie butter whipped cream follows the same fundamental process as my standard vanilla stabilized whipped cream.
Simply place all ingredients in a large mixing bowl and whisk on medium high (either with handheld electric beaters or a stand mixer fitted with a whisk attachment). Just as with the filling, you are seeking stiff peaks and avoiding overbeating. Your goal is a thick, glossy and smooth whipped cream.
Once you've reached stiff peaks, transfer the cream to a piping page fitted with a star tip and pipe a few dollops on top of your cheesecake.
FAQs
This is a great make-ahead dessert and is best made at least the day before serving. It can keep for a couple of days in the refrigerator, but is best eaten within two or three days of making.
Yes, this Biscoff cheesecake can be frozen. First allow the cheesecake to set in the refrigerator overnight. Then remove from the springform pan, wrap well in cling film and freeze.
Yes, you can replace the biscuit base in this recipe with a graham cracker crust if you're unable to find Lotus Biscoff biscuits. Similarly, you can substitute Biscoff spread with other cookie butters.
Looking for more Biscoff in your life? Try:
- Biscoff Blondies
- Cookie Butter Biscoff Cookies
- Banoffee Blondies with Biscoff Base
- Biscoff Pie Crust
- Biscoff Puff Pastry Tree
Biscoff Cheesecake
Ingredients
Biscoff Cheesecake Base
- 1¾ cup crushed Lotus Biscoff biscuits
- ¼ cup caster or superfine granulated sugar
- ⅓ cup unsalted butter, melted
Biscoff Cheesecake Filling
- 11.5 oz cream cheese, spreadable at room temperature
- ¼ cup sour cream
- ¼ cup light brown muscovado sugar, packed
- 1 teaspoon vanilla extract
- 1 cup heavy or double cream
- ⅓ cup powdered icing sugar
- ½ cup Biscoff spread
Optional: Biscoff Whipped Cream
- ½ cup heavy or double cream
- ½ tablespoon powdered icing sugar
- ½ teaspoon vanilla extract
- ½ tablespoon Biscoff spread
Instructions
Instructions for the Biscoff Cheesecake Base
- Start by greasing and lining an 9" round springform cake tin with parchment paper.
- In a medium bowl mix together the crushed biscuits, sugar and butter until it forms a crumbly mixture.
- Pour the biscuit mixture into the lined baking tray and press this with your fingers to form a crust about .5cm thick at the bottom and rising about 1.5" up the sides of the tin.
- Place this crust in the freezer while you prepare the filling.
Instructions for Biscoff Cheesecake Filling
- Begin by placing the heavy cream in a large mixing bowl and whipping this with the vanilla and powdered sugar until you reach stiff peaks. Then set aside.
- In a separate large mixing bowl, whisk together the cream cheese, soured cream and brown sugar until well combined.
- Add the biscoff spread to the cream cheese mixture and blend to combine.
- Add a spoonful of the stiff peaked cream to the cream cheese biscoff mixture to loosen this up. Then fold the remainder of the cream into the cream cheese, taking care not to remove too much of the air.
- Pour this over the biscuit base in the lined baking tin, smooth out and place in the refrigerator to set for about 4 hours (or overnight).
- Once set, carefully remove from the springform pan and lining, placing on a cake tray.
Instructions for Biscoff Whipped Cream
- When ready to serve, place the heavy cream, powdered sugar, vanilla and biscoff into a mixing bowl and beat together until you read stiff peaks.
- Fit a piping bag with a star tip and fill with the cream. Pipe dollops on top of the cheesecake to form your desired pattern and serve.
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