** The No-bake biscoff cheesecake recipe was originally posted in August of 2021. The photos and recipe have been modified since the original posting.
This amazingly delicious No-bake Biscoff cheesecake has a light, sweet and creamy filling flavored with a rich cookie butter taste. A family favorite cheesecake with a cookie butter layer over the top and crunchy Bicoff cookie crust.
َAbout This Recipe
Biscoff cookies are a type of shortcrust biscuit known as speculoos with a rich caramel and spice flavor. These delicious cookies traditionally were baked in Belgium for Saint Nicholas day. Biscoff products are not limited to cookies. This Belgian company has also introduced several other products with the flavor of speculoos cookies. One of these products is cookie butter or cookie spread, which is used to make a variety of desserts. One of the desserts you can make with Lotus bakeries products is cheesecake. The cheesecake crust is made with biscuit cookies and the filling is made with cookie butter.
Why You Will Love This Recipe
- No-bake: This cheesecake does not need to be baked and comes together easily. The Melt-in-your-mouth and creamy texture of this cheesecake are totally irresistible.
- Full of Biscoff flavor: This cheesecake is for those who love the taste of biscoff biscuits. The crust of this cheesecake is made with the biscoff biscuits and its filling is made with cookie butter. In the end, a layer of melted cookie butter covers the cheesecake.
What You Need To Make Biscoff Cheesecake
You don’t need to spend hours making cheesecake. With this recipe, you can prepare a delicious cheesecake in a very short time.
- Cream Cheese: Most dessert recipes call for softened cream cheese. This cheesecake recipe is no exception to this rule. For having softened cream cheese, you should bring it to room temperature. To have creamy and smooth textured cheesecake filling allow the cream cheese to sit at room temperature for at least 1 hour.
- Lotus Biscoff Biscuits: The crust of this cheesecake is made with biscoff cookies. First, you should crush cookies into fine crumbs. The quickest way is to put the cookies in the food processor and pulse until they are finely ground. I prefer to use the food processor to crumb cookies, but if you don’t own one you could use a large ziplock bag and a rolling pin to crush the cookies.
- Heavy Cream: Be sure to use heavy cream, not half and half or any other alternative.
- Biscoff Cookie Butter: Cookie butter is used to make cake filling. Finally, a smooth layer of melted cookie butter covers the cheesecake.
- Vanilla extract: Use high-quality vanilla extract.
- Butter: Melted butter is needed to make a cheesecake crust.
- Powdered sugar: Powdered sugar is a must for cheesecakes. Powdered sugar dissolves very easily in cheesecake filling and will give a very smooth texture.
Instructions
Cheesecake Crust
- The crust of this cheesecake is made with biscoff cookies. First, you should crush cookies into fine crumbs. The quickest way is to put the cookies in the food processor and pulse until they are finely ground.
- In a bowl, combine the crushed cookies with melted butter.
- Press biscuit crumbs into the bottom of the 8-inch springform pan.
- Refrigerate cheesecake crust for 1 hour.
Cheesecake Filling
- With an electric mixer beat the softened cream cheese until smooth. For having softened cream cheese, you should bring it to room temperature. To have creamy and smooth textured cheesecake filling allow the cream cheese to sit at room temperature for at least 1 hour.
- Beat in powdered sugar, cookie butter, and vanilla extract.
- In a separate bowl beat heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture until incorporated.
- Pour the mixture into the springform pan and refrigerate for 30 minutes.
- Place biscoff cookie butter in a microwave-proof bowl and melt in the microwave. Pour melted cookie butter over the cheesecake.
- Refrigerate the biscoff cheesecake for at least 6 hours.
- Top cheesecake with cookie crumbs and berries.
How to Make Biscoff Cheesecake Like a Pro?
- Use room temperature cream cheese. Never use cream cheese straight out of the fridge. Use full-fat cream cheese for the best result.
- Before starting, gather the ingredients and place them on the countertop. Measure the required ingredients accurately.
- Biscoff cheesecake with a layer of melted cookie butter, which completely covers it, does not need any more topping, but if you like, you can use berries, whipped cream, and biscuit crumbs to decorate it.
- Put the cheesecake crust in the fridge to firm up while you are making the filling.
- If you run out of cookie butter, you can add a few tablespoons of biscuit crumbs to the cheesecake filling mixture.
Did you like the Biscoff cheesecake recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Looking for more dessert recipes? Check out the eggless tiramisu recipe.
Looking for More Lotus Biscoff Recipes?
- Lotus Biscoff Muffins Recipe
- Biscoff Milkshake Recipe
- Lotus Biscoff Mug Cake Recipe
- 3-Ingredients Biscoff Truffles Recipe
- Biscoff Latte Recipe
Ingredients
- 200g (7oz) Lotus Biscoff biscuits
- 1/4 cup butter melted
- For the filling:
- 1 cup heavy cream, cold
- 2 cups cream cheese
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
- 4 tablespoons Lotus cookie butter spread
- For the topping:
- 3 tablespoons Lotus cookie butter spread, melted
- 2 tablespoons cookie crumbs
- Fresh strawberries
- Blueberries
Instructions
Step 1
The crust of this cheesecake is made with biscoff cookies. First, you should crush cookies into fine crumbs. The quickest way is to put the cookies in the food processor and pulse until they are finely ground.
Step 2
In a bowl, combine the crushed cookies with melted butter.
Step 3
Press biscuit crumbs into the bottom of 8-inch springform pan.
Step 4
Refrigerate cheesecake crust for 1 hour.
Step 5
With an electric mixer beat the softened cream cheese until smooth. For having softened cream cheese, you should bring it to room temperature. To have creamy and smooth textured cheesecake filling allow the cream cheese to sit at room temperature for at least 1 hour.
Step 6
Beat in powdered sugar, cookie butter, and vanilla extract.
Step 7
In a separate bowl beat heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture until incorporated.
Step 8
Pour the mixture into the springform pan and refrigerate for 30 minutes.
Step 9
Place biscoff cookie butter in a microwave-proof bowl and melt in the microwave. Pour melted cookie butter over the cheesecake.
Step 10
Refrigerate the biscoff cheesecake for at least 4 hours.
Step 11
Top cheesecake with cookie crumbs and berries.
