No-Bake Lotus Biscoff Cheesecake

This biscoff cheesecake has a crunchy, buttery biscoff cookie crust with light, creamy biscoff filling, topped with delicious biscoff spread and sprinkled with some lotus cookies. No-bake, no gelatine, no eggs yet it's so rich and set up beautifully!

Prep:
30 minutes
rest:
CHILL:
10 hours
RISE:
Cook:
TOtal:
10 hours 30 minutes

Ingredients

For Crust
  • 250g Lotus Biscoff Cookies
  • 72g (5 tbsp) Unsalted butter
For Filling
  • 2 x 280g package of Full Fat Cream Cheese, 560g total
  • 3/4 cup (100g) Icing sugar/powdered sugar, (sifted)
  • 1 tbsp Lemon juice
  • 150g (1/2 cup + 2 tbsp) Biscoff Spread
  • 1 1/2cup (350g) Heavy Whipping Cream
  • 1/2 tsp Vanilla Extract
For Topping
  • 150g (1/2 cup + 2 tbsp) Biscoff Spread
  • 6-8 Cookies

Instructions

MAKING THE CRUST
  1. Grease and line the bottom and sides of an 8” or 9” springform round cake pan with baking paper.
  2. Crush the lotus biscoff cookies in a food processor or a ziplock bag with a rolling pin until they are a fine crumb. Add melted butter to the cookie crumbs and mix until they are coated well and resemble wet sand.
  3. Pour the cookie mixture into the spring form cake pan and spread it out evenly. Press it down firmly using the bottom of a glass. The crust is ready. Pop it in the fridge for one hour to set completely or in the freezer for 15-30 minutes while you prepare the cheesecake filling.
MAKING THE CHEESECAKE FILLING
  1. Chill the mixing bowl and beater attachment in the fridge for 30 minutes. Pour the whipping cream (chilled) into the chilled bowl, add in half of the icing sugar then beat it at medium speed until stiff peak forms (it will take approximately 2-3 minutes). Avoid over beating otherwise it will turn into butter. Set aside.
  2. Take another large mixing bowl, add the softened cream cheese (should be at room temperature) and lemon juice, beat it for a minute then add vanilla extract, icing sugar and biscoff spread then beat again until it becomes smooth and fluffy (approximately 2 minutes). Microwave the biscoff spread just for 10 seconds to melt it a little bit before mixing it into the cream cheese mixture.
  3. Fold the chilled whipped cream into the cream cheese mixture in two additions. Fold it gently with a spatula to avoid the deflating of the filling.
  4. Spread the mixture evenly onto the cookie crust. Smooth it out with an offset spatula or bench scraper.
  5. Tap a few times on the counter, cover with plastic wrap and refrigerate for at least 8-10 hours or overnight (preferably).
FOR THE TOPPING
  1. In a microwave-safe bowl, add biscoff spread and microwave for 25-30 seconds, mix well with a spoon and pour over the cheesecake, spread evenly with a spoon and pop in the freezer for 15-20 minutes to set the top.
  2. Sprinkle some crushed biscuits over the top.
  3. Cut into pieces using a sharp knife and drizzle some melted biscoff spread and serve.
NOTES
  1. You can store any leftover cheesecake (if it will last that long) in the refrigerator. It will stay fresh for up to 5 days.
  2. You can keep it in the freezer for up to 1-2 months if it is well covered. Thaw it completely in the refrigerator overnight before serving.