No-bake Lotus Biscoff Cheesecake (VIDEO)

5 from 5 votes

No-bake Lotus Biscoff Cheesecake (VIDEO)

If you love the caramel flavor of Biscoff biscuits you must try this creamy No-bake Lotus Biscoff cheesecake recipe! You can make this airy Lotus cheesecake without oven, water bath, or complicated baking instruments with simple ingredients you probably already have at home.

Prep Time30

Waiting Time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings:

Calories: 810kcal

Author: Katalin Nagy

Equipment

Ingredients

Biscoff Crust

75 g Unsalted butter
200 g Lotus Biscoff crumbs
Pinch of salt

Biscoff Butter Cream Cheese filling

4½ Gelatin sheet 1 gelatin sheet: 1,7g
160 g Heavy Cream 36% fat
120 g Granulated sugar
390 g Cream cheese full fat (33%+) eg. Philadelphia
345 g Heavy Cream 36% fat, use it cold
270 g Biscoff spread store-bought or homemade

Decoration

80 g Lotus Biscoff crumbs
150 g Cream cheese cold, full fat (33%+) eg. Philadelphia
50 g Mascarpone cold, full fat (41%+)
25 g Powdered sugar sifted

Metric - US Customary

Instructions

Biscoff Crust

Start with gently melting butter in the microwave then let it cool slightly while preparing the Lotus Biscoff crumbs
Biscoff crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with the liquid but not hot butter and a pinch of salt until it comes together
Set a spring form or Mousse cake ring (adjustable in size) to 18cm / 7 inches, with Acetate cake collar
Press the biscuit crumb mixture flat evenly and tightly. Once the crust is evenly distributed, place it into the freezer while preparing the filling

Biscoff Butter Cheesecake Filling

Soak gelatin sheets into cold water
Heat the smaller amount of heavy cream with sugar until sugar dissolves and the mixture is simmering
Squeeze excess water from the gelatin sheets and stir them into the mixture, then pour it over the Biscoff spread, and stir. Let the gelatin mixture come to room temperature
In another bowl, whip cream cheese with an electric hand mixer until light and fluffy, then fold in the lukewarm (not hot) gelatin mixture with the help of a Rubber spatula
In a separate bowl, whip very cold heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy before pouring into the crust.
Pour or pipe filling into the Biscoff crust and smooth the top with an Offset spatula. Place it into the fridge for 6 hours for filling to properly set

Decoration

The next day, prepare the Biscoff crumb either in a ziplock bag or with the help of a food processor
Generously cover the entire cheesecake top with the crumb, then carefully open the mousse ring and remove the acetate collar
Whip up some cream cheese frosting (cream cheese, mascarpone, powdered sugar) with an electric hand mixer for 2-3 minutes, until it reaches a fluffy consistency
Move cream cheese frosting into a piping bag fitted with a star nozzle tip and decorate the top of the cheesecake
Finally, place one Lotus Biscoff biscuit on top of the cheesecake
Store the cheesecake refrigerated for 2-3 days

Video

Notes

Powder gelatin can be used 1:1 so when I state 1 gelatin sheet that means 1,7 g gelatin powder. Check my article for how to substitute gelatin
While making the crust, the mixture might be runny depending on the temperature of the butter but do not add more biscuit crumbs. If you feel that the mixture is too runny, pop it into the fridge for 5 minutes, it will set very quickly into a consistency you can use to make the crust with
While preparing the crust, make sure that you press the crumbs firmly and evenly into the ring
Do not over-mix or deflate the cream cheese filling. Use a rubber spatula to help you fold the mixture carefully
Respect the chilling time. Chilling time is needed for the crust (butter) to set, also for the gelatin to set in the filling

Nutrition