No-Bake-Biscoff-Cheesecake – A crispy Biscoff-biscuit base, topped with a creamy Biscoff-cheesecake filling and whipped cream whips and even more Biscoff-biscuits – It is a dream dessert for Biscoff lovers.
Jump to the recipe
After the success of my last Oreo cheesecake, I decided to go back with another sponge cake dessert – Biscoff cheesecake.
It was inspired by my husband’s love for Biscoff (I had to seriously hide and distribute the cookies from him when I developed this recipe so that they didn’t all go away before I was done!) It felt nasty at the time, but I’m happy to say that this cheesecake did all the biscuit rationing was absolutely worth while developing. It has a crispy Biscoff biscuit base, a smooth Biscoff cheesecake filling, and if that’s not enough, top it off with whipped cream and more cookies. Even better, it’s really easy to do.
Questions and answers about Biscoff Cheesecake
With all of my recipes, I like to try to anticipate any questions you may have. If you are preparing this Lotus Biscoff cheesecake for the first time, you should read it carefully as there are many additional tips here.
How long does this cheesecake last and how should it be stored?
Before serving, this cheesecake must be made by at least two people so that it solidifies. However, I like to do it about 24 hours in advance so that the biscuits in the filling become soft and the filling becomes smoother.
It can be made up to three days before consumption and kept in the refrigerator. If you do it in advance, I recommend waiting until just before serving to add the whipped cream and biscuit decorations.
Geeignet Suitable for freezing
If you want to prepare the cheesecake further in advance, it can be frozen (without decoration).
If you want more information on how to keep the cheesecake in the freezer, read the tips for my Oreo cheesecake as the advice for this cheese is the same.
Can I replace the Biscoff biscuits in this cheesecake with the Biscoff spread?
You can replace the biscuit biscuits in the filling (obviously you need biscuits for the biscuit base 🙂) with biscuit spread.
To do this, change the 150 g biscuits listed in the recipe for 300 g biscuit spread.
Why do you need more spread than cookies?
I originally planned not to make this cheesecake with ground biscuits, but with the spread, because the spread already had a soft, cheesy consistency, so I thought it would go well with each other.
However, when I tested the recipe, I found that it was difficult to make the cheesecake really biscoffy without adding much spread. I decided to try ground cookies instead and the problem was resolved immediately.
The reason for this is that the biscoff spread is made from ground biscuits with additional fats and sugars. This means that the taste is less intense than the original biscuits (I don’t notice when I eat it as a spread, but it gets clearer as soon as I try to bake with it). Using ground cookies instead of spread means the cheesecake is full of flavor.
In order to achieve the same taste with spreads instead of biscuits, you need twice the amount (with the same amount of all other ingredients).
What is this recipe free of? For whom is it suitable?
The ingredients from which I made this recipe are all free from the following allergens. Please check all labels carefully for allergens that you need to avoid as the brands may vary and product recipes may change over time.
- Suitable for vegetarians
- Egg free
- No walnuts
- Peanut free
- Sesame free
- Sulfite free
- Lupine free
Biscoff cheesecake (no-bake)
A crispy biscuit biscuit base, topped with a creamy biscoff cheesecake filling and ready with whipped cream and even more biscuit biscuits – a dream dessert for biscoff lovers.
Active time: 20th protocol
Total time: 20th protocol
+ CHILLING: 2nd hours
Servings: 8th People
For the base
- 100 G Lotus Biscoff biscuits – – c. 13 cookies
- 40 G butter
For the cheesecake mix
- 185 ml Double cream
- 185 G cream cheese
- 75 G powdered sugar
- 150 G Lotus Biscoff biscuits – – c. 20 cookies
- 75 ml Double cream
- 5 Lotus Biscoff biscuits – – To decorate mine, I kept four whole and cursed one to sprinkle them on the cream
Make the cheesecake filling
Decorate the cheesecake
When you’re ready to serve your cheesecake, take it out of the fridge and remove the can. – If you find that the edges of the cheesecake are smeared by removing them from the can, wipe a spatula around the edge to smooth it out.
Beat the double cream (75 ml) until stiff tips form. Put it in a piping bag with a star nozzle (I’m using a JEM 1B nozzle). Put 8 stars of cream around the edge of the cheesecake.
Finally, add a biscuit biscuit to every other cream star and sprinkle a crushed biscuit biscuit over the cream strudel and then serve.
Calories: 446kcal | Carbohydrates: 37.1G | Protein: 3.5G | Fat: 32.2G | Saturated fatty acids: 18.9G | Sodium: 210.7mg | Dietary fiber: 0.5G | Sugar: 24.6G
All nutritional information provided is the estimated nutritional information per serving. For more information on the calculation, see my guide to Charlotte’s Lively Kitchen’s nutritional information.
Note: We are not the author of this content. For the Authentic and complete version,
Check its Original Source