Biscoff comes in the form of cookies, with a similar texture to shortbread, and cookie butter. It was originated in Belgium and is well known in Europe.

What does Biscoff taste like?

To me, Biscoff has a flavor composition similar to gingerbread, but with less strength. They are made up of a brown sugar syrup and cinnamon. The cookies are thin, like shortbread, and have the most delicious little crunch. The cookie butter has the same flavor, but is in a spread form like peanut butter.

How long does no bake cheesecake need to refridgerate?

No bake cheesecake needs to sit in the fridge for a minimum of 6-8 hours. Overnight is best. This recipe also requires an extra 2 hours after the cookie butter is poured on. I recommend making it the day ahead for the best results.

Why does the cream cheese need to soften?

This is so important for the filling. If you don't allow it to soften to room temperature, little lumps will be in the cheesecake and it will not taste as good. The softened cream cheese allows for the ingredients in the filling to blend completely into a whipped, fluffy filling.

Do I have to use a Springform Pan?

Yes, I do believe this is the best option. If you use a cake pan, it's going to be almost impossible to get the slices out without an absolute mess.

Where can I find Biscoff in the US?

I found the cookies at Cosco and the cookie butter at World Market. Look at Specialty Stores or your local grocery stores. Amazon also carries them, but you will have to buy in bulk.

Lotus Biscoff Cheesecake (No Bake)

Name: Lotus Biscoff Cheesecake
Prep time: PT-493116H26M57S
Total time: 10 h
Cuisine: Belgium
Ingredients: 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.

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.

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Instructions

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.
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.
Next, pour the crust mixture into the springform pan and pack it down with the outside of a measuring cup. Place the crust in the freezer for an hour.
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. Add in granulated sugar and vanilla extract. Set aside. In another large bowl (with stand mixer or hand mixer) whip the heavy cream on medium speed until stiff peaks form. Add the whipped heavy cream into the cream cheese bowl and fold until fully combined. Do not over mix, but make sure ingredients are combined.
Remove the pie crust from the freezer and spread the cream cheese filling on top. Cover with plastic wrap and refrigerate for 6 to 8 hours, but preferably overnight.
Once the cheesecake has set, leave it in the fridge and melt down the cookie butter topping. 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 the cookie butter to melt over medium heat stirring every minute to help it melt down. 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.
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. Place back in the fridge for 2 hours.
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. Serve and Enjoy! Optional: Crush up some additional biscoff cookies and use your hand to stick them to the sides of the cheesecake layer. It just makes it look a little prettier, but totally up to you.

Equipment

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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.

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