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 time
- 30 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 75 g Unsalted butter
- 200 g Lotus Biscoff crumbs
- Pinch of salt
- 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)
- 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)
Instructions
- 1
Biscoff Crust
- 2
Start with gently melting butter in the microwave then let it cool slightly while preparing the Lotus Biscoff crumbs
- 3
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
- 4
Set a spring form or Mousse cake ring (adjustable in size) to 18cm / 7 inches, with Acetate cake collar
- 5
Press the biscuit crumb mixture flat evenly and tightly. Once the crust is evenly distributed, place it into the freezer while preparing the filling
- 6
Biscoff Butter Cheesecake Filling
- 7
Soak gelatin sheets into cold water
- 8
Heat the smaller amount of heavy cream with sugar until sugar dissolves and the mixture is simmering
- 9
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
- 10
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
- 11
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.
- 12
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
- 13
Decoration
- 14
The next day, prepare the Biscoff crumb either in a ziplock bag or with the help of a food processor
- 15
Generously cover the entire cheesecake top with the crumb, then carefully open the mousse ring and remove the acetate collar
- 16
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
- 17
Move cream cheese frosting into a piping bag fitted with a star nozzle tip and decorate the top of the cheesecake
- 18
Finally, place one Lotus Biscoff biscuit on top of the cheesecake
- 19
Store the cheesecake refrigerated for 2-3 days