This creamy Biscoff Cheesecake will delight Lotus Biscoff lovers! You will LOVE this no bake cheesecake made with Biscoff cookies and cookie butter spread, it tastes simply amazing. You will need one jar of smooth Lotus Biscoff cookie spread – most is used in the filling and the remainder to top the cheesecake.
Put an entire pack of Biscoff cookies (minus 4 which you will use later) into a mini chopper and pulse until you have fine crumbs. Reserve a tablespoon of cookie crumbs to decorate the cheesecake later.
Put the remaining crumbs in a bowl and add the melted butter. Mix together until they resemble wet sand.
Tip the crumbs into a 23cm (9inch) springform cake tin lined with baking paper.
Press down with your fingers to create an even base for your cheesecake. Chill in the freezer while you prepare the cheesecake filling.
Whip the cream
Put the double cream in a bowl (ideally a chilled metal bowl) and whisk on medium speed until peaks form. Keep an eye on the cream to avoid overwhipping. Put the cream in the fridge to chill while you make the filling.
Make the cheesecake filling
Put the cookie spread, mascarpone cheese, icing sugar, vanilla extract and salt in a mixing bowl. Beat together with a hand or stand mixer on low -medium speed until combined. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl then beat again, briefly.
Use a spatula to gently fold the whipped cream into the cheesecake filling until no white streaks remain. The texture should still be thick and fluffy, not runny.
Pile the filling on top of the chilled base and level with a spatula. Tap the tin gently on the counter so that filling settles. Chill in the fridge overnight.
Decorate your cheesecake
The following day run a hot knife around the edges of the tin to loosen the cheesecake and gently remove the cake ring. Transfer the cheesecake onto a platter (I use a cake lifter to do this). Place the cheesecake in the freezer for 30 minutes.
Heat the remaining Biscoff spread in the microwave for 30-40 seconds and stir until it is runny and smooth.
Take cheesecake out of the freezer and pour the Biscoff over the centre of the cake spreading it quickly outwards with an offset spatula so that it covers the whole cheesecake and drips down the sides. Place in the fridge to set.
Whip the cream and pipe around the edge of the cheesecake (this is optional – you might not need to use all the cream but it is hard to whip a smaller amount). Decorate with the reserved Lotus Biscoff crumbs and cookies.
Keep the cheesecake chilled until ready to serve. Run a knife under hot water, wipe dry and slice the cheesecake, wiping the knife clean with each slice.
You can use a springform tin or a loose bottomed cake tin to make your cheesecake. I like to line both the bottom and sides of the tin with baking paper so I can easily remove the cheesecake.
Do not grease the baking paper or tin with butter as it will harden in the fridge and make removal difficult.
Always use FULL FAT mascarpone cheese or block cream cheese and double (heavy) cream to make cheesecake. Now is not the time to use low fat products, you are relying on the high percentage of fat for the cheesecake to set.
Take the mascarpone cheese out of the fridge to soften slightly so that is room temperature when you beat it.
The cream needs to be COLD so that it whips properly. If you can, put it in a metal bowl and chill before whisking.
Allow the cheesecake to set overnight in the fridge. It is not ready to serve until it has been chilled for at least 8 hours.