Lotus Biscoff cheesecake
This delicious Biscoff cheesecake is the ultimate dessert for any Biscoff lover. It’s base is made from Lotus Biscoff biscuits and it’s topped with a creamy Biscoff flavoured topping. It’s also super easy to make, so there’s nothing not to like about it.
Biscoff cheesecake is my new favourite cheesecake. It’s got a delicious Lotus Biscoff base and is topped with the most gorgeous, creamy Biscoff flavoured cheesecake filling. Best of all, it’s no bake and super easy to make so it’s the perfect recipe for kids or beginner bakers to try.
No bake cheesecakes, and this Biscoff cheesecake is no exception are so simple so make and can be made ahead of time which makes them the perfect dessert for dinner parties.
But don’t let its simplicity fool you, this cheesecake is delicious enough and spectacular enough for it to be a great go to dessert for special occasions.
What is Biscoff?
Biscoff spread if you’re not familiar with it, is like a biscuit or cookie butter. It’s got the great caramel taste of Lotus Biscoff biscuits but in the form of a spread. It’s literally crushed biscuits turned into a cookie butter (invented by an enterprising Belgian Mum).
You should be able to find it in your local supermarket, probably near the Nutella or peanut butter or you can purchase it online. In the USA you might also find it called Speculoos.
Biscoff comes in either smooth or crunchy. Some recipes like our Biscoff brownies can use either, but I’d recommend smooth for this cheesecake.
As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.
How can kids help make this Biscoff cheesecake?
No bake cheesecakes are a fantastic dessert for kids to get involved in making as there are plenty of simple steps for them to get involved in. In fact, it’s so easy you could almost let your kids take over and make the whole thing themselves. Certainly order children would be able to manage it.
Making the cheesecake base is a brilliant job for kids to take charge of. And if you want to get very young children involved in the kitchen then this is the step for them. Kids can bash all the biscuits to a crumb which is a favourite job of my kid’s or if you have one, get your kids to blitz them in a food processor. Once you have the biscuits and melted butter mixed together it’s a simple case of pressing them into the cake tin to form the base. There’s nothing your kids shouldn’t manage, although younger children might need help melting the butter.
The Biscoff cheesecake filling itself s also very easy to make. Our cream and mascarpone came in the perfect sized cartons so we were able to just pour in the whole thing. If yours come in a different size, your kids can help measure everything out before whipping it all together.
We’ve used very simple decoration so you could let your kids take charge of that. Melt some Biscoff and either spread it over the top or add it as a drizzle, then sprinkle some crushed Biscoff biscuits on top.
How long does a Biscoff cheesecake keep?
This no bake cheesecake will keep covered and refrigerated for a few days. As is it is full of cream and mascarpone it won’t keep at room temperature.
Can you use cream cheese instead of mascarpone?
Yes, if you don’t have any mascarpone you can swap it for an equal amount of cream cheese. We use cream cheese in some of our other cheesecakes and find it a little stronger in flavour and tangier than mascarpone so you might like to add a little extra icing sugar to balance the flavours.
What can you use instead of Lotus Biscoff biscuits in the base?
As it’s a Biscoff cheesecake, the best biscuits to use for the base are obviously Lotus Biscoff biscuits. If you don’t have any though don’t let that stop you making it. Graham Crackers are a good alternative if you’re in the USA or digestive biscuits, popular in the UK would also work well.
How do you stop the cheesecake sticking to the bottom of the tin?
To stop the base from sticking, make sure you grease the base and sides of your spring-form or loose bottomed tin well with butter. We also lined the bottom of the tin with baking, greaseproof or parchment paper.
If you use a loose bottomed tin, when you want to remove the cheesecake from the base, set it on top of a glass and gently push down.
How long does it take to set?
A no bake cheesecake will take at least 6 hours to set. I prefer to make it the day ahead and leave it overnight.
If it’s not set after 6 hours or so and you can’t wait much longer, pop it in the freezer for around an hour before you serve it.
Other Biscoff and cheesecake recipes you’ll love
If you love Biscoff, and want to bake something with the rest of your jar, why not try one of these recipes:
Biscoff brownies
Biscoff fudge
Biscoff millionaires shortbread
Biscoff stuffed cookies
Biscoff cupcakes
Biscoff traybake
Biscoff blondies
Other cheesecake recipes
If you liked this no bake Lotus Biscoff cheesecake, you might like some of our other cheesecake recipes:
Baked chocolate ripple cheesecake
No bake lemon cheesecake
Double chocolate cheesecake
No bake chocolate cheesecake
White chocolate and raspberry cheesecake
No bake orange cheesecake
Millionaire’s cheesecake
Strawberry cheesecake
Banoffee cheesecake
After Eight cheesecake
Maltesers cheesecake
Useful equipment
You might need the following baking tools/gadgets to make this Biscoff cheesecake:
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Cake tins
Serving plate
As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.
Ingredients
For the base
250g Lotus Biscoff biscuits (or other biscuits)
125g (½ cup) butter
For the filling
250g (1 cup) Mascarpone cheese
300ml (1 ¼ cup) double / whipping or heavy cream
50g (½ cup) icing / confectioners sugar
1 tsp vanilla extract
150g (¾ cup) Biscoff spread
To decorate (optional)
50g Biscoff spread
3 Biscoff biscuits
How to make a Lotus Biscoff cheesecake
Grease the base and sides of an 8 inch (20cm) round loose bottomed or spring-form baking tin and then line the base with a circle of baking or parchment paper.
Make the biscuit base
Get your kids to measure out the Biscoff biscuits. Pop the biscuits in a large mixing bowl or a large zip lock / freezer bag then get your kids to bash them with a rolling pin until they are a nice fine crumb.
Bashing the biscuits in a bag saves a lot of mess and is a bit quicker so a good option if you’re doig this with kids. Alternatively, if you have a food processor you use that to blitz the biscuits into a fine crumb for you.
While your kids are crushing the biscuits, measure the butter and put it in a pan or microwavable bowl. Heat it gently until it has fully melted.
Once the butter has melted, add the biscuit crumbs to your pan. Or if you crushed the biscuits in a bowl, pour the butter into the bowl. Get your kids to stir it together until all the biscuit crumbs are coated in butter.
Finally, get your kids to help tip the biscuit base mixture into your prepared baking tin. Then, using a spatula or the back of a metal spoon press the base down firmly into the tin. Make sure you press it all well into the sides as well as in the middle so that your base holds together and doesn’t end up crumbly later.
Chill the base in the fridge for around 20 minutes while you work on the filling.
Make the Lotus Biscoff cheesecake filling
Start by whipping the mascarpone cheese and cream.
Get your kids to add the cream and mascarpone cheese into a free-standing mixer or large mixing bowl. Ours comes in exactly the right sized cartons so it’s quite an easy job for kids as they just tip the whole thing in. If you need to measure yours out, the best and easiest way of doing it accurately is to use the ml setting on your digital scales or measuring cups if you don’t have scales.
Using the whisk attachment of your free-standing mixer or a hand held whisk, whisk the mascarpone and double cream together until your mixture is nice and smooth and has formed soft peaks.
Not sure what soft peaks are? ‘Soft peaks’ form when the whipped cream mixture is thick enough to hold very briefly if you lift the whisk up before it then flops back down again.
Add the icing sugar, vanilla and Biscoff
Get your kids to measure out the icing sugar and vanilla and add it to your mixing bowl. If your kids are quite young, you may need to hold the measuring spoon while your kids pour in the vanilla or vice versa.
Measure the Biscoff out and heat it gently in the microwave, or on the hob, for 20 seconds or so until is has softened and melted. This will make it much easier to mix in to your mixture. Add it to your mixing bowl.
Whisk everything into your mixture one last time so it is well combined and has thickened up. If you find it easier, you can use a spatula to get it all well mixed in.
Make the Biscoff cheesecake
Get your kids to spoon or pour the cheesecake mixture onto your Biscuit base. Spread it out and level the top with a spatula, the back of a spoon or a small palette knife.
Finally, if you want to decorate your cheesecake, melt the last bit of Biscoff, pour it on top of your cheesecake base then smooth it out. Get your kids to crush a few more biscuits and sprinkle them around the top.
Cover the cheesecake with cling film or glad wrap and chill it for at least six-eight hours, but preferably overnight for it to set.
To serve, carefully remove the cheesecake from the tin and put it on a serving plate.
Serve and enjoy.
Lotus Biscoff cheesecake
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- Cake tins
- Serving plate
Ingredients
For the base
- 250 g Lotus Biscoff biscuits or other biscuits
- 125 g (½ cup) butter
For the filling
- 250 g (1 cup) Mascarpone cheese
- 300 ml (1 ¼ cup) double / whipping or heavy cream
- 50 g (½ cup) icing / confectioners sugar
- 1 tsp vanilla extract
- 150 g (¾ cup) Biscoff spread
To decorate (optional)
- 50 g Biscoff spread
- 3 Biscoff biscuits
Instructions
- Grease the base and sides of an 8 inch (20cm) round loose bottomed or spring-form baking tin and then line the base with a circle of baking or parchment paper.
Make the biscuit base
- Measure out the Biscoff biscuits. Pop the biscuits in a large mixing bowl or a large zip lock / freezer bag then get your kids to bash them with a rolling pin until they are a nice fine crumb.Measure the butter and put it in a pan or microwavable bowl. Heat it gently until it has fully melted.Add the biscuit crumbs to your pan of butter. Or if you crushed the biscuits in a bowl, pour the butter into the bowl. Stir it together until all the biscuit crumbs are coated in butter.
- Then, tip the biscuit base mixture into your prepared baking tin. Using a spatula or the back of a metal spoon press the base down firmly into the tin. Make sure you press it all well into the sides as well as in the middle so that your base holds together and doesn't end up crumbly later.
- Chill the base in the fridge for around 20 minutes while you work on the filling.
Make the Lotus Biscoff cheesecake filling
- Add your mascarpone cheese and cream to a large mixing bowl or free-standing mixer. Whisk them together until the mixture is nice and smooth and has formed soft peaks.
Add the icing sugar, vanilla and Biscoff
- Measure out the icing sugar and vanilla and add it to your mixing bowl. Measure the Biscoff out and heat it gently in the microwave, or on the hob, for 20 seconds or so until is has softened and melted. Add it to your mixing bowl.Whisk everything into your mixture one last time so it is well combined and has thickened up. If you find it easier, you can use a spatula to get it all well mixed in.
Make the Biscoff cheesecake
- Spoon or pour the cheesecake mixture onto your Biscuit base. Spread it out and level the top with a spatula, the back of a spoon or a small palette knife.
- Finally, if you want to decorate your cheesecake, melt the last bit of Biscoff, pour it on top of your cheesecake base then smooth it out. Crush a few more biscuits and sprinkle them around the top.Cover the cheesecake with cling film or glad wrap and chill it for at least six-eight hours, but preferably overnight for it to set.
- To serve, carefully remove the cheesecake from the tin and put it on a serving plate.
Notes
Pin it for later
Similar recipes
If you liked this Lotus Biscoff cheesecake, you’ll love our other simple desserts, as well as our favourite easy bakes for kids.
Leave a Reply