Indulge in the rich, creamy goodness of this no-bake Lotus Biscoff cheesecake! With layers of buttery biscuit base, cream cheese filling, and a decadent Biscoff topping, this dessert is sure to impress. Perfect for serving in individual jars, it’s a treat that’s as fun to assemble as it is to eat. Let’s get started!
Ingredients for Biscoff cheesecake
For the Base:
- 100g Lotus Biscoff biscuits
- 30g melted butter
For the Cream Cheese Filling:
- 125ml double cream
- 100g cream cheese
- 100g mascarpone
- 200g Biscoff spread
For the Topping:
- 60g melted Biscoff spread
- Crushed Biscoff biscuits (for garnish)
Method
Step 1: Prepare the Biscuit Base
- Place the Biscoff biscuits into a ziplock bag and bash them with a rolling pin until they form a fine crumb.
- Transfer the crumbs to a bowl, add the melted butter, and stir well until combined.
- Divide the mixture evenly among six glass jars or 3 dessert cups, pressing it down gently to form a firm base layer.
- Chill the jars in the fridge for 15 minutes to set the base.
Step 2: Make the Cream Cheese Filling
- In a mixing bowl, whip together the double cream, cream cheese, mascarpone, and Biscoff spread until smooth and creamy. Be careful not to overwhip the mixture to avoid splitting.
- Divide the cheesecake filling evenly into the chilled glass jars, smoothing the tops with a spoon.
- Return the jars to the fridge to set for 30 minutes
Step 3: Add the Topping
- Melt the Biscoff spread in the microwave for 30 seconds
- Transfer the melted spread to a piping bag
- Pipe the melted Biscoff over the top of the cheesecake layer in each jar.
- Sprinkle crushed Biscoff biscuits around the perimeter of the topping
Step 4: Serve and Enjoy
- Serve the cheesecakes chilled straight from the jars. Grab a spoon and dive into the creamy, biscuity layers!
Tips
- Storage: These cheesecakes can be stored in the fridge for up to 3 days. Ensure they are covered or sealed to maintain freshness.
- Customizations: For extra flair, add a dollop of whipped cream on top or a drizzle of caramel sauce.
- Portion Size: This recipe serves 6, but feel free to adjust quantities to suit your needs.
Enjoy the indulgence of this easy, no-bake Lotus Biscoff cheesecake—a perfect dessert for any occasion!
No Bake Lotus Biscoff Cheesecake
6
servings1
hourIngredients
- For the Base:
100g Lotus Biscoff biscuits
30g melted butter
- For the Cream Cheese Filling:
125ml double cream
100g cream cheese
100g mascarpone
200g Biscoff spread
- For the Topping:
60g melted Biscoff spread
Crushed Biscoff biscuits (for garnish)
Directions
- Step 1: Prepare the Biscuit Base
- Place the Biscoff biscuits into a ziplock bag and bash them with a rolling pin until they form a fine crumb.
- Transfer the crumbs to a bowl, add the melted butter, and stir well until combined.
- Divide the mixture evenly among six glass jars or 3 dessert cups, pressing it down gently to form a firm base layer.
- Chill the jars in the fridge for 15 minutes to set the base.
- Step 2: Make the Cream Cheese Filling
- In a mixing bowl, whip together the double cream, cream cheese, mascarpone, and Biscoff spread until smooth and creamy. Be careful not to overwhip the mixture to avoid splitting.
- Divide the cheesecake filling evenly into the chilled glass jars, smoothing the tops with a spoon.
- Return the jars to the fridge to set for 30 minutes
- Step 3: Add the Topping
- Melt the Biscoff spread in the microwave for 30 seconds
- Transfer the melted spread to a piping bag
- Pipe the melted Biscoff over the top of the cheesecake layer in each jar.
- Sprinkle crushed Biscoff biscuits around the perimeter of the topping
- Step 4: Serve and Enjoy
- Serve the cheesecakes chilled straight from the jars. Grab a spoon and dive into the creamy, biscuity layers!
If you like the look of my no bake lotus biscoff cheesecake then you should definitely check out the recipes below for some more amazing dessert ideas:
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