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No-bake Lotus Biscoff Cheesecake Recipe

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4.1 from 288 reviews

  • Author: Ava
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings

Description

This luscious No-bake Lotus Biscoff Cheesecake combines the beloved caramelized flavor of Lotus Biscoff biscuits with a creamy, smooth cheesecake filling. Featuring a crunchy Biscoff crumb crust, a velvety Biscoff-spread infused cream cheese filling set with gelatin, and topped with a delicate cream cheese and mascarpone frosting along with crunchy Biscoff crumbs and a biscuit decoration, this cheesecake is perfect for any occasion without the need for an oven.

Ingredients

Crust

  • 75 g Unsalted butter
  • 200 g Lotus Biscoff crumbs
  • Pinch of salt

Cheesecake Filling

  • 4½ Gelatin sheets (approx. 7.65 g total)
  • 160 g Heavy cream (36% fat)
  • 120 g Granulated sugar
  • 390 g Cream cheese (full fat, e.g., Philadelphia)
  • 345 g Heavy cream (36% fat, cold)
  • 270 g Biscoff spread (store-bought or homemade)

Decoration

  • 80 g Lotus Biscoff crumbs
  • 150 g Cream cheese (cold, full fat)
  • 50 g Mascarpone (cold, full fat)
  • 25 g Powdered sugar (sifted)
  • 1 Lotus Biscoff biscuit (for topping)

Instructions

  1. Prepare the Biscoff crust: Gently melt the butter in the microwave and let it cool slightly. Meanwhile, process Lotus Biscoff biscuits into crumbs using a food processor or a zip bag and rolling pin.
  2. Mix crust ingredients: Combine the Biscoff crumbs with the cooled melted butter and a pinch of salt. Mix until the crumbs come together and have an even, slightly wet texture.
  3. Set the crust in mold: Line a springform pan or mousse cake ring (adjustable to 18 cm / 7 inches) with an acetate collar. Press the crumb mixture evenly and firmly at the bottom to form a compact crust. Place the crust into the freezer to firm up while preparing the filling.
  4. Prepare gelatin: Soak the gelatin sheets in cold water until softened, about 5 minutes.
  5. Heat cream and sugar: In a small saucepan, gently heat 160 g heavy cream with 120 g granulated sugar until the sugar dissolves and the mixture simmers. Avoid boiling.
  6. Dissolve gelatin: Squeeze excess water from the gelatin sheets and stir them into the hot cream mixture until fully dissolved. Pour this gelatin mixture over the Biscoff spread (270 g) in a bowl and stir together until smooth. Allow the mixture to cool to room temperature, ensuring it is lukewarm but not hot.
  7. Whip cream cheese: In a large mixing bowl, whip the 390 g cream cheese with an electric mixer until light and fluffy.
  8. Combine filling: Fold the lukewarm Biscoff gelatin mixture into the whipped cream cheese gently using a rubber spatula until well combined.
  9. Whip heavy cream: In a separate bowl, whip the cold 345 g heavy cream to soft peaks. Carefully fold this whipped cream into the cream cheese mixture, taking care to keep it light and airy.
  10. Assemble cheesecake: Pour or pipe the filling evenly over the chilled Biscoff crust in the mold. Smooth the surface with an offset spatula.
  11. Set refrigerator: Refrigerate the cheesecake for at least 6 hours or overnight to allow the filling to properly set and firm up.
  12. Prepare decoration crumbs: The next day, crush 80 g Lotus Biscoff biscuits into crumbs using a zip bag and rolling pin or food processor.
  13. Add topping crumbs: Generously sprinkle the Biscoff crumbs on the top of the set cheesecake. Carefully remove the mousse ring and acetate collar.
  14. Make cream cheese frosting: Combine 150 g cold cream cheese, 50 g cold mascarpone, and 25 g sifted powdered sugar. Whip with an electric mixer for 2-3 minutes until light and fluffy.
  15. Pipe decoration: Transfer the frosting to a piping bag fitted with a star nozzle tip and decorate the cheesecake top with decorative swirls or rosettes.
  16. Add finishing touch: Place one whole Lotus Biscoff biscuit on top in the center as a final garnish.
  17. Storage: Store the cheesecake refrigerated and consume within 2-3 days for optimal freshness.

Notes

  • Ensure the gelatin mixture is not too hot when folding into cream cheese, as it can cause curdling.
  • Use full-fat cream cheese and cream for the best rich and creamy texture.
  • Chilling the crust in the freezer helps it set quickly and maintain structure.
  • The cream cheese frosting can be flavored with vanilla extract for extra taste if desired.
  • For easier crust pressing, use a flat-bottomed glass or measuring cup.
  • Make sure heavy cream for whipping is very cold for better volume and stability.
  • The cheesecake is best consumed within 2-3 days when stored covered in the refrigerator.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western / European

Find it online: https://quickandsweetrecipes.com/no-bake-lotus-biscoff-cheesecake-recipe/