Biscoff Cheesecake Recipe
Let me start off by saying that this no bake cheesecake is out of this world good. I mean, people love cookie butter for a really good reason. It is some delicious stuff! This biscoff cheesecake recipe was pretty much made on accident you can say. I was looking at my no bake lotus cake recipe on my blog and wanted a fancier way of presenting it. I wanted all those gorgeous layers to show and for it to just look as mouthwatering as it tasted.
That is when I slightly tweaked my original recipe to make this biscoff cheesecake recipe which is also a no bake cheesecake. WIN WIN! It is honestly so easy and doesn’t require many ingredients at all. Just requires some patience and attention to detail, that is all.
What does a Biscoff cheesecake recipe need?
Biscoff is basically cookie butter and all the craze right now for a good reason. It is really delicious and not overly sweet. It is commonly known as lotus as well as there are cookies in this flavor as well as a spread. Both will be used to make this no bake biscoff cheesecake. You can readily find these products in your local supermarket. Then, of course, you need some good old cream cheese!
Speculoos cookies and cookie butter will work just as good too as it has a very similar flavor profile. So, you can keep that in mind!
Here are two other no bake desserts that you need to try:
As always, I would love to hear your thoughts on this recipe once you give it a try! Feel free to leave me any questions as well in the comment section. Enjoy!
Biscoff Cheesecake recipe
Ingredients
Biscoff Cheesecake Filling
- 14 oz Biscoff Lotus cookie butter jar + 4 tbsp
- 2 8 oz Packets of Room temperature cream cheese
- 1 pint Heavy Whipping Cream
- 3 tbsp Powdered Sugar
Cookie Butter Crust
- 8.8 oz Package of Biscoff Lotus Cookies
- 7 tbsp Unsalted Butter, melted
Middle Cookie Layer
- 12 Biscoff Lotus Cookies more or less
- 4 tbsp Nescafe liquid or coffee liquid
Toppings
- Lotus Cookies
- Fresh whipped Cream
- Melted Biscoff Lotus Cookie Butter
Instructions
- Use an 8 inch springform pan for this recipe. Line the bottom of the pan with parchment paper. Cut the parchment paper into a circle that fits the bottom of the pan.
- For a very clean look, where you can see the layers of the cheesecake; I used a cake collar. It is a clear plastic like flexible material. I wrapped it around the inside of the cake pan and taped it close. I will build my cheesecake in this collar for a very clean look. You can skip this step and assemble in a springform cake pan with the bottom lined with parchment.
- First, work on the cookie butter crust. In a food processor, add the package of lotus cookies and crumble until fine. To that, add the melted butter and give it a few pulses until it comes together nicely.
- Empty the cookie butter crust components into the bottom of the pan and press down with a measuring cup to make it a very even crust and tight crust. This will take a few minutes to achieve. Place this in the freezer as you work on the filling.
- For the filling, make the whipped cream first. To do this, freeze the kitchenaid bowl with the whisk attachment for 10 min to chill. This is an important step when making fresh whipped cream. If you do not have a kitchenaid, no worries. You will need an electric whisk however and a bowl. It will still have to be chilled as well.
- Once chilled, to the bowl add the powdered sugar and the pint of heavy whipping cream. Using the whisk attachment, mix this on medium high setting until you achieve stiff peaks. This can take up about 5 minutes. It will appear fluffy, not too stiff but not too soft either. Reserve 3/4 of this whipped cream to the side. The other 1/4 place, whip a little more until stiffer but not overchurned. Reserve that in a tupperware container in the fridge to be used the following day for decortive purposes.
- In the same bowl, add the room temperature cream cheese along with a jar of biscoff cookie butter filling + 4 tbsp from another jar. Whip this together with the paddle attachment until cremay smooth. Add the whipped cream (3/4) that was set to the side to the filling. Cream together until you have a smooth mixture. Do not overmix. Set the filling aside.
- Grab the cake pan from the freezer, top the crust with half of this filling and create a smooth even layer across. Then, top it off with an even layer of lotus cookies or even 2 layers depending how thick you want the middle layer. Make sure it hits the edges of the pan or collar so it will peek through later. Drizzle the cookies with the nescafe.
- Then, top it off with the rest of the filling and create an even smooth layer. Cover and place in the fridge for at least 15 hours.
- Gently take out the cheesecake from the pan by unbuckling the spring form pan then popping the cheesecake out. If you used a collar like myself, take the tape off and slowly unravel the collar off of the cheesecake.
- Place the cheesecake on some parchment paper. Add 1/2 a jar of cookie butter to a microwave safe bowl and melt. This takes 30 seconds.
- Gently pour the melted cookie butter all over the top of the cheesecake and have it drip down the sides too for a nice look. You will not need to use all the melted cookie butter. Just enough to cover the top. Set aside any extra. This will be used for drizzling momentarily. You can also place back extras in the orignal jar.
- Set the cheesecake back in the freezer for 15 min or so until the top has dried. In the meantime, add the reserved whipped cream in a piping bag with a decorative tip or just use a ziplock bag and cut at the edge.
- Pipe swirls around the edges of the cheesecake then place lotus cookies in between for a decorative touch. Drizzle some melted cookie butter over the top as well. Keep in the fridge until time to enjoy!
amazzzzzing recipes❤️❤️❤️❤️
Thank you!
Thank you so much for this recipe! I followed the directions to a tee and it came out absolutley perfect! 🤗 All of it was devoured within minutes lol 🤣 everyone loved it! It was so decadent and rich and surprisingly not too sweet or heavy at all… It was honestly the perfect dessert especially with a nice cup of coffee at the end of the night! I can’t tell you enough how much everyone loved this cheesecake and how I’m so happy you posted it so that I could make this lol! Thanks again love!
Aww Thank you so much Allaa!
Fufu’s Kitchen Lotus Cake recipe is a family favorite – I get requests to make it anytime we get together for dinner, so I knew I had to try this. I served it at a (small quarantine appropriate lol) family dinner and everyone loved it. Her recipes are so easy to follow and you’re never left with unnecessary ingredients. Do yourself a favor and make this!
Thanks so much !!!
Was amazing my whole family loved it. Thank you fufu!!
My pleasure!
This recipe was a huge success! The recipe is easy to follow with detailed instructions, there is no messing up. Everyone LOVED this Biscoff cheesecake!
Thank you so very much for sharing your recipes with us 😊 you are the best!!
Thank you, Jessica! Glad to hear this!!!
Seriously incredible. The family enjoyed this sooo much!!!!! It was also super easy to make!!! I can’t recommend it enough
Thank you so much!
I made cheesecake once before and epic fail…this however was one of the easiest reciepes to follow; it did take me a little bit of time, but I wanted to perfect it. Fufu made it easy to go through and it turned out amazing. It was devoured in mintues and a real crowd pleaser!
Thank you, Diane! I am so happy to hear you nailed it!
Such a tasty and easy dessert. I’m in no way a baker but this recipe was so easy to follow and was foolproof. Can’t wait to make it again 😋😋😋
Loved this recipe! It was a big hit with my family they didn’t even believe I made it, they thought I got it from a bakery LOL.. So delicious!
Thank you Heifa for providing clear instructions and measurements to make the recipe. Made it very easy to follow.
My pleasure!
haha what a compliment!
Very delicious recipe! My family loved it, they didn’t even believe I made it LOL. It was so good they thought it was from a bakery. Thank you Heifa for the clear instructions and precise measurements which made it easy to make this delicious dessert.
This looks delicious! Would you happen to know if it would work in a muffin tin to make single servings?
Hi,
Technically you can but it would be hard to take out and may get messy. Your best bet for individual servings is layering in those decorative cups and chilling in the fridge!
We are huge cheesecake fans in my house and this recipe really was perfect! Again so easy to follow and I loved the extra tips especially about placing the whisk and bowl in the freezer for a few minutes that was a good tip to know – thank you! Look forward to making it again soon!
Thanks for the lovely review, Anila
This is a ridiculously delicious recipe, Heifa. I’m an American living in KSA and celebrated American Thanksgiving with a multi-national group of friends here a few weeks ago. When I brought out the cheesecake, people gasped. The thing was gone in about 30 minutes. I just wanted you to know that people from around the world were singing your praises. Thank you so much for sharing all of your talents.
Thank you for the lovely review, Libby! You made my day.
I need to make this!
I don’t usually leave comments but this recipe was not only delicious but also so easy to follow! So often recipes leave out information that just make it easier to know you are on the right path and I really appreciate the logical process written in this recipe! Now onto the taste: AMAZING! This cheesecake was so tasty and creamy. I was able to even decorate it as pictured and was so happy with the result. (I wish I could post a picture!) I have never made a No Bake Cheesecake before and after this one I will definitely try it again. Great recipe!
Leeca, Thank you so much for the lovely review! I am so happy you found this recipe delicious and easy to follow!
This cheesecake is AMAZING!! Your instructions are so clear and easy to follow. I brought this to a Christmas dinner and everyone loved it and raved about it!! My husband asked me to make it again for New Years so I’m doing round 2 today. Thank you again for sharing this amazing recipe. This is literally my new favorite dessert/cheesecake/recipe ever!!!
I am so thrilled it was thoroughly enjoyed! Thanks for the wonderful review. Happy New Year!
Such a great recipe, I kept eating spoonfuls of the creamy filling while making it. My family couldn’t believe that I made it myself!
I love hearing that!!
Salam!! MashaAllah, mashaAllah, mashaAllah, your recipe is on POINT! Thank you so much! It was an absolute hit! Everyone loved it so much I have made it 3 times in 10 days! Lol ❤️ I can’t wait to try your other recipes!
Thanks so much, Dima!
They way Heifa explains this recipe, step-by-step, makes it so easy to follow. It turned out amazing, and definitely was a crowd pleaser!
Hi,
Thanks so much!
Phenomenal!!!! The melted biscoff on top gave it such a nice finish!!!!!!!!
I am so happy you love it!
I made this and it was so easy, shame I didn’t have the right size tin, but I still made it work. Struggled to get it out like but I got there in the end too lol.
Any idea on how many calories 1slice contains?