Sunday, 1 March 2020

No-Bake Biscoff Cheesecake Recipe

Hey beaut's!

Your'll all know by now that I love my bakes and cakes, but last year I go into making no-bake cheesecakes and to be honest I couldn't quite believe how easy they where, so obviously I got hooked! One cheesecake flavour I hadn't attempted yet was Lotus Biscoff, this is quite shocking for me because I bloody love Biscoff biscuits and the Biscoff spread so it was a no brainer really! If your a Biscoff lover then you NEED to give this a go, what's not to love about a Biscoff biscuit base, Biscoff spread mixed within the cheesecake filling and more melted Biscoff spread drizzled on top with whipped cream, wowza!

What You Will Need - Biscuit Base
*250g Lotus Biscoff Biscuits
*85g Melted Unsalted Butter

What You Will Need - Cheesecake Filling
*250g Cream Cheese
*50g Icing Sugar
*150ml Double Cream 
*125g Lotus Biscoff Spread
*Half a tsp Vanilla Extract
*2-3 tbsp Lotus Biscoff Biscuit Crumbs

What You Will Need - To Decorate
*150 ml Double Cream
*2 tbsp Icing Sugar
* 2-3 tbsp Lotus Biscoff Spread
* Lotus Biscoff Biscuits

How To - Biscuit Base
1. Blitz up the Biscoff biscuits to a fine crumb and pour in your melted butter and mix until it feels and looks like wet sand then pop it in a spring form tin and press down firm to pack those crumbs together. 
2. Pop into the fridge or freezer to chill/set whilst you work on the cheesecake filling.

How To - Cheesecake Filling
1. Pop the cream cheese, icing sugar, Biscoff spread and vanilla extract into a large mixing bowl and whizz together with an electric/standing mixer until smooth.
2. Once smooth, pop in your double cream and mix again until well combined and it's thickened.
3. To add some crunch I mixed through a couple of tablespoons of Biscoff biscuits that I had roughly broken up into small bits, if you can find the crunchy Biscoff spread then you wont need to do this but I could only get my hands on the smooth kind. 
4. Heap the cheesecake mixture on top of the biscuit base and chill in the fridge ideally overnight however, I made mine first thing in the morning and left it to chill all day until dinner time and ours was fine. Basically the longer you can chill it the better!
5. Once the cheesecake has completely chilled and firmed up decorate how you like, I melted some Biscoff spread and drizzled it over the top on the cheesecake, then I whipped up some double cream and added swirls on top then I used left over Biscoff biscuits
And there you have it, the most scrumptious cheesecake I think I've made yet! The cheesecake will keep in the fridge for 3 days starting from the day you made it being the first day! Also if you do add the Biscoff biscuits on top with the whipped cream to decorate they will probably go a bit soft by day two so just bare that in mind!

nopin

2 comments:

  1. I love Biscoff! So this would be perfect for me, I'd just need to find some non-dairy swaps to add in. Great recipe.
    Kim x chimmyville.co.uk

    ReplyDelete
  2. Oh wow, hello! This looks amazing. You cannot go wrong with Biscoff.
    Amber | www.amberatlanta.blogspot.co.uk

    ReplyDelete

Thank you so much for taking the time to look at my little blog!!! Reading all your comments really does put a smile on my face and makes my day everytime. I aim to reply to to all comments as soon as possible, if you do wish to speak to me more directly feel free to email me at haysparkle1@gmail.com

Thank you girlie's!!
xXx Hayley xXx