Lotus Biscoff biscuits are, in our opinion, one of the greatest biscuits on the market and we can't get enough of this delectable cheesecake which is packed full of the deliciously spiced treats.
There's Biscoff in the base, as well as gooey pockets of the spreadable Biscoff in the cream cheese layer, plus it's topped with more Biscoff, which makes this a super addictive treat and perfect for enjoying with friends and family.
This recipe also happens to be no-bake, so it's really easy to make, and the only time consuming (and hardest) part is waiting for the cheesecake to chill before devouring. Enjoy.
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Yields:
10 - 12 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
518
Ingredients
For the base
250g
Lotus Biscoff biscuits
100g
unsalted butter, melted, plus extra to grease
For the filling
500g
cream cheese
100g
icing sugar
300ml
double cream
1tsp.
vanilla extract
100g
smooth Lotus Biscoff spread
For the topping
50g
smooth Lotus Biscoff spread
50g
biscoff biscuits
Directions
Step 1Lightly grease the base and sides of a 20.5cm round springform tin. Unclip the tin to remove the base, then take a 30.5cm sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath the join, then line sides of tin with another piece of baking parchment.
Step 2Make the base. Whiz the biscuits in a food processor until finely ground. Drizzle in the melted butter and pulse until combined. Tip the biscuit mixture into the base of the prepared tin. Press and smooth down with the back of a spoon. Put into fridge to chill.
Step 3Make the filling. Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth, then beat in the double cream and vanilla until the mixture is thick and holds its shape.
Step 4Spoon half the cream cheese mixture into the tin, spread roughly to level, then dollop over teaspoonfuls of the Biscoff spread. Tip the remaining cream cheese mixture over the top and spread to cover completely and make a smooth, even layer. Chill in the fridge for at least 6hr or overnight.
Step 5When ready to serve, make the topping. Put the Biscoff spread in a small heatproof bowl and sit over a small pan of simmering water (alternatively microwave for 30sec bursts). Stir frequently until smooth and runny, then remove from the heat and keep warm. Roughly crush the biscuits using the end of a rolling pin.
Step 6Remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper around sides. Drizzle half the melted spread over the top of the cheesecake, then scatter the biscuits on top. Drizzle over the remaining spread. Serve in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
