Biscoff cheesecake recipe is a no bake cheesecake made with cream cheese, biscoff spread and lotus biscoff biscuits. No bake lotus biscoff cheesecake with step by step detailed pictures and video.
No Bake Lotus Biscoff Cheesecake
Lotus biscoff biscuits are very popular all over the world. It is one of my favorite biscuits too. I had them very recently and ever since hooked to it. If you are not familiar with the biscuits. It is a crispy biscuit which taste caramelized cinnamon flavour.
The website claims "Unique taste, crunchy like no other" which are the right words for these biscuits. Lotus Biscoff is the original caramelized biscuit that is deliciously crunchy and pairs perfectly with tea, coffee and milk.
The name biscoff means biscuits + coffee. This is a biscuit made to pair with coffee.
The Story of Lotus Biscoff
The story of Lotus Biscoff starts in 1932 in a local bakery in Lembeke, a Belgian town. The unique recipe was brought to perfection with carefully selected natural ingredients. Today, Lotus Bakeries is still family-owned and based in its home town. And from there, the tasty cookie continues to conquer the world.
The Secret of Lotus Biscoff
It all comes down to 3 simple things: its unique flavor, crunchy bite, and iconic shape. For many, it's their cup of coffee's best companion. For others, it's an irresistible treat on its own.
Similar Recipes,
- No Bake Blueberry Cheesecake
- Mascarpone Cheesecake
- No Bake Paneer Cheesecake
- Strawberry Cheesecake
- Mango Cheesecake
- Mango Custard Cheesecake
Upon the success of lotus biscoff all over the world, they have introduced few more in their product like.
- Lotus Biscoff Cookie Butter
- Lotus Biscoff Ice Cream
- Biscoff Sandwich Cookies
After my addiction toward biscoff. I bought the cookie butter recently and tasted it. One spoon and I am into it. The spread taste just a smooth clay version of the cookie which is dense, clay like which sticks to the roof of your mouth. So addictive.
One of the popular recipe made using cookie butter is cheesecake and I tried it very recently.
Whats so special about this cheesecake?
Do you love cheesecake. Now think what if a cheesecake taste smooth, mild cinnamony, sweet, caramel like with a buttery crust. Thats how it taste like. So good.
How to Make Lotus Biscoff Cheesecake
- Take biscuits in a food processor and crush them. take them in a bowl, add in melted butter and mix well.
- Spoon this in a spring form pan or a removal base pan. Press evenly and refrigerate till needed.
- Take gelatin and cold water in a bowl and set aside for 5 mins to bloom. Pop this into microwave and cook for 10 seconds till it is melted. Set aside.
- Now make filling. take cookie butter, cream cheese, vanilla and icing sugar in a bowl. Use an electric beater to whip till creamy.
- In a separate bowl whip cream till thick.
- Now add the whipped cream and gelatin into the cheese mixture and fold gently.
- Spoon this into the crust and pop it into the fridge overnight to set.
- For topping melt the cookie butter in microwave for 10 seconds.
- Un mould the cheesecake over a bowl. Gently remove the cheesecake from the base and place it in a serving plate.
- Spoon the melted cookie spread and top with cookie crumbs.
- Slice and serve.
Frequently Asked Questions?
lotus biscoff taste like parle g?
These are yummy sugar-y biscuits with a slight caramel flavour. it doesnt taste like parle g and also it is quite on the expensive side. It's UKs parle g, almost 10/- per biscuits.
What does biscoff taste like?
Flavour: These are yummy sugar-y biscuits with a slight caramel flavour. It has a intense cinnamon flavour to it. The biscuits is great to dip in a cup of black coffee.
What is biscoff cake made of?
Biscoff biscuits, Cream cheese, biscoff cookie spread and cream.
Should we use Gelatin in cheesecake?
It is not necessary to use gelatin. You can skip gelatin in this recipe. The cheesecake will be little on the softer and creamier side if you don't use gelatin. Gelatin gives body to the cheesecake and make it little firmer.
How to make a spring form pan?
- Let's make fake spring form pan.
- Take a round tin. Line it with foil, make sure the foil comes over the top. So that it will be easy to pull the cheese cake later from the tin.
- spread with cling wrap.
- Line the bottom with some parchment paper.
- The cake tin is done.
Video of Biscoff Cheesecake
How to Make Cheesecake using Agar Agar
Agar agar is a vegetarian substitute for gelatin. You can use half the quantity of agar agar in the place of gelatin. if you are using 2 tsp gelatin, use 1 tsp of agar agar.
Take agar agar powder or china grass strips in water and let it soak for 10 mins. heat gently till melted and use that instead of gelatin.
Mini Biscoff Cheesecakes
Mini cheesecakes | Individual serving cheesecakes can be assembled in muffin tray lined with cupcake liners.
Pro Tips
- Always use good quality cream cheese for the creamiest cheesecake.
- Use room temperature cream cheese for best results.
- Cheesecakes has to be stored in fridge all the time.
- If you want to intensify the nuttiness of the crust. I recommend to bake the crust after lining for 10 mins in a 180 degree C preheated oven. This will crisp up the crust and makes it even more buttery.
- Use an electric beater to cream the mixture. This makes them fluffy.
- If you are using any other biscuits instead of lotus, I recommend you to add little cinnamon for flavour.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe
Biscoff Cheesecake | No Bake Lotus Biscoff Cheesecake Recipe
Ingredients
For Crust
- 1 pack Lotus Biscoff Biscuits
- 100 grams Unsalted Butter melted
For Filling
- 1 cup Cream Cheese
- ¾ cup Lotus biscoff cookie butter
- 1 cup Confectioners Sugar
- ¾ cup Cream
- 1 tsp Vanilla
- Gelatin 1 tsp
- 3 tbsp Cold water
For Topping
- 5 Lotus biscoff biscuits
- ¼ cup Lotus biscoff cookie butter
Instructions
- Take biscuits in a food processor and crush them. take them in a bowl, add in melted butter and mix well.
- Spoon this in a spring form pan or a removal base pan. Press evenly and refrigerate till needed.
- Take gelatin and cold water in a bowl and set aside for 5 mins to bloom. Pop this into microwave and cook for 10 seconds till it is melted. Set aside.
- Now make filling. take cookie butter, cream cheese, vanilla and icing sugar in a bowl. Use an electric beater to whip till creamy.
- In a separate bowl whip cream till thick.
- Now add the whipped cream and gelatin into the cheese mixture and fold gently.
- Spoon this into the crust and pop it into the fridge overnight to set.
- For topping melt the cookie butter in microwave for 10 seconds.
- Un mould the cheesecake over a bowl. Gently remove the cheesecake from the base and place it in a serving plate.
- Spoon the melted cookie spread and top with cookie crumbs.
- Slice and serve.
Video
Notes
- Always use good quality cream cheese for the creamiest cheesecake.
- Use room temperature cream cheese for best results.
- Cheesecakes has to be stored in fridge all the time.
- If you want to intensify the nuttiness of the crust. I recommend to bake the crust after lining for 10 mins in a 180 degree C preheated oven. This will crisp up the crust and makes it even more buttery.
- Use an electric beater to cream the mixture. This makes them fluffy.
- If you are using any other biscuits instead of lotus, I recommend you to add little cinnamon for flavour.
Nutrition
Biscoff Cheesecake Step by Step Pictures
1)You will need lotus biscuits and melted butter.
2)Crush the biscuits in a blender and add it to a bowl.
3)Add melted butter and mix well.
4)Spoon this into the cake tray and spread evenly. Store in fridge till use.
5)You can make them in mini muffin tray.
6)Take gelatin in a small bowl.
7)Add cold water and mix well. Leave them aside so it can bloom.
8)Melt them in microwave for 10 seconds till it gets melted.
9)Take cookie spread.
10)Take the cookie spread in a bowl.
11)Add in cream cheese.
12)Add in icing sugar.
13)Cream that together till fluffy.
14)Whip cream till thick.
15)Add cream into the filling.
16)Add gelatin mix in
17)Fold gently.
18)Spoon this onto the crust.
19)Spread evenly.
20)Spoon the filling into the crust.
21)Store in fridge for few hours till it is set.
22)Melt some cookie butter for 10 seconds.
23)Un mould the cheesecake.
24)Pour the cookie butter over the cheesecake.
25)Mini ones too.
25)Decorate with biscuit crumbs.
25)Slice and serve.
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SM
Which cream cheese did you use for your cheesecake
Aarthi
I used milky mist brand
SNR
Can I use agar agar instead of gelatine