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No-bake Biscoff cheesecake recipe
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Prep Time:
405 minutes
Cook Time:
Total Time:
405 minutes
Irresistibly delicious no-bake Biscoff cheesecake slice with a crumbly Biscoff biscuit base and swirls of Biscoff spread on top.
Ingredients:
  • 2 x 124g pkts Lotus Biscoff biscuits
  • 100g butter, melted
  • 9.00 gm gelatine powder
  • 300ml thickened cream
  • 750g cream cheese, chopped, at room temperature
  • 155g (3/4 cup) caster sugar
  • 200g Lotus Biscoff spread
  • 40.00 gm warm water
Instructions:
  • Prepare a 22cm springform pan by greasing the base and sides and lining with baking paper. Pulse biscuits in a food processor until finely crumbed. Add butter and pulse until mixed. Press mixture into pan evenly using the back of a spoon. Chill in the fridge until needed.
  • In a small microwave-safe bowl, add 2 tablespoons of water and sprinkle gelatin over it. Stir well to combine, then microwave on High for 10 seconds (careful not to overheat). Whisk with a fork until the gelatin completely dissolves. Cool slightly before using.
  • While setting aside 2 tablespoons of thickened cream, blend the cream cheese and sugar in a clean food processor until smooth. Slowly incorporate the rest of the thickened cream and blend until combined. Mix in the cooled gelatine mixture until combined. Pour the mixture over the biscuit base.
  • Combine the Biscoff spread, warm water, and reserved cream in a bowl until smooth. Spread tablespoons of the Biscoff mixture over the cheesecake, then swirl it around using a skewer or knife. Chill in the fridge for 6 hours or overnight until set. Transfer to a plate, slice, and enjoy!

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