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cheesecake on cake stand and one slice of cheesecake on plate

Lotus Biscoff Cheesecake {No Bake}


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5 from 1 review

Description

This Lotus Biscoff Cheesecake recipe is so easy to make and it's no bake! Simple ingredients come together for the smoothest cheesecake complete with a buttery Biscoff Crust and a cookie butter layer on top. It's so delicious and a must try recipe!


Ingredients

Scale
  • 8.8 ounce sleeve of Biscoff cookies
  • 1/4 cup light brown sugar
  • 6 tablespoons of salted butter, melted (you can use unsalted if you prefer)
  • 3- 8 ounce blocks of cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 14.1 ounce Biscoff cookie butter (not the chunky version)
  • Optional: Additional 8 cookies to crush up to put around the sides of cheesecake before serving. 

Instructions

  1. Make the Biscoff Crust: Prepare a 9 inch Springform pan by lining the bottom with parchment paper. I like to spray a little cooking spray on the bottom so the parchment paper sticks really well.
  2. In a food processor, finely process one sleeve of Biscoff cookies. This should make about 2 cups. Add the brown sugar and melted butter into the food processor with the cookie crumbs and pulse until combined.
  3. Next, pour the crust mixture into the springform pan and pack it down with the outside of a measuring cup.
  4. Place the crust in the freezer for an hour.
  5. Prepare the Cheesecake Filling: Into a stand mixer with the beater attachment (or you can use a hand mixer) Add in the softened cream cheese. Mix on low speed for a minute.
  6. Add in granulated sugar and vanilla extract. Slowly pour in heavy cream and beat on low for about 5 minutes until the filling has a whipped appearance.
  7. Remove the pie crust from the freezer and spread the cream cheese filling on top.
  8. Cover with plastic wrap and refrigerate for 6 to 8 hours, but preferably overnight.
  9. Prepare the Cookie Butter Topping: Once the cheesecake has set, leave it in the fridge and melt down the cookie butter topping.
  10. Using a double boiler method: Empty the entire jar of cookie butter into the top pot. Add in a cup of water into the lower pot. Allow it to melt over medium heat stirring every minute to help it melt down.
  11. Using the microwave: Empty the entire jar of cookie butter into a microwave safe dish. Heat in 10 second increments until fully melted. Stir in between increments.
  12. Remove the cheesecake from the fridge and pour the melted cookie butter over the top. Do not touch it. Allow the mixture to spread out by itself. You can shake the pan a bit, but it should spread evenly on its own.
  13. Place back in the fridge for 2 hours.
  14. After two hours, remove from the fridge and run a really thin knife around the outside edge between the cheesecake and pan. This will help to not create cracks in the cookie butter when you open the springform pan.
  15. That's it, enjoy this delish no bake Biscoff Cheesecake!

Notes

Be sure to allow the full fridge time for the filling to set.

It is crucial to use a Springform pan or it will be very difficult to remove when serving.

Optional: Before serving, crush up some additional biscoff cookies and use your hand to stick them to the sides of the cheesecake layer.

  • Prep Time: 30 minutes
  • Setting Time in Fridge: 9-14 hours
  • Cook Time: 0 minutes
  • Category: dessert
  • Method: no bake
  • Cuisine: Belgium