How to make a no bake Lotus Biscoff cheesecake! This recipe is so easy and delicious. With only 6-ingredients, it is so simple to make. The base is thick and buttery, made with caramelised biscuits, the cheesecake filling is super creamy and packed with Biscoff spread, then it's topped with a layer of melted Biscoff spread (aka cookie butter) and crushed Lotus Biscoff biscuits around the edge.
This is one of my most popular dessert recipes of all time, so I just had to bring you a full-length tutorial. This cheesecake is 8" in size and easily serves 12-14 people. It's a perfect showstopper dessert to place on the dining table after dinner. We always save a little room for dessert at home and if you're a Lotus Biscoff lover, you do not want to miss this one.
You'll find the ingredients list below and time stamps for each stage of the baking process.
You'll need a whisk for this recipe - You can use a hand/balloon whisk, but I do recommend using an electric whisk or stand mixer to make it quicker and easier. If you would like to know what brands I use in the kitchen, just ask me in the comments and I'll do my best to answer all of your questions.
Anyway, I'll stop waffling on, we have a cheesecake to make!
Ingredients list:
Base:
250g Lotus Biscuits
75g unsalted butter, melted
Cheesecake filling:
300ml double cream, cold
500g full-fat cream cheese, room temperature
300g Lotus Biscoff spread
50g icing sugar
Topping:
200g Biscoff spread, melted
2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit
Ingredient tips:
FYI - Double cream is heavy cream / heavy whipping cream in the US.
FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter.
TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid.
Tin Size:
I used an 8" (20cm) springform pan
Timestamps below:
Instructions:-
00:00 - What's Up Guy's
00:23 - Making the base (Lotus biscuits and melted butter)
01:30 - Lining your cake tin
02:04 - Making the cheesecake filling (Double Cream, Cream Cheese, Lotus Biscoff Spread, and Icing Sugar)
03:27 - Add your cheesecake filling on top of the base
04:24 - Chill the cheesecake in the fridge for at least 6 hours, preferably overnight
04:40 - Removing the cheesecake from the cake tin
05:28 - Melt the Biscoff spread in the microwave and add the toppings
06:24 - Cutting and slicing your Lotus Biscoff Cheesecake
06:44 - TASTE TEST!
07:05 - Outro, Like and Subscribe. Oh and ring the bell for the next video!
07:20 - Comment below your favourite cheesecake flavour
If you would like to check out my Chewy Chocolate Chip Cookies recipe, click here:
• The Best Chewy Chocola...
And my perfectly fudgy brownies recipe here:
• The Best Fudgy Brownie...
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