This creamy Biscoff cheesecake needs no oven, no condensed milk, no flour, no eggs and no gelatin! Lotus Biscoff seems to have become a favorite lately. For those not familiar with it, its a spiced gingerbread short crust cookie (or biscuit as called in Europe) from Belgium. The generic cookies are called speculoos cookies and made by companies like Trader Joes. Lotus Biscoff is a popular brand of the Speculoos cookies.
This cheesecake uses the Biscoff cookies as a base and Biscoff cookie spread both as a topping and in the cheesecake filling. Biscoff spread is sort of like creamy peanut butter with a spicy caramely taste.
This egg free biscoff cheesecake has a smooth, refreshing, creamy, almost mousse like texture. Since there is no setting agent like eggs, gelatin or agar agar in this cheesecake, this cake has to be refrigerated for a minimum of 12 hours/overnight for it to set beautifully.
Pro Tips-
1-Bring the cream cheese to room temperature by leaving it on the counter top for 30-45 minutes. This make is easier to blend and gives a smooth creamy cheesecake filling.
2-Lemon juice brightens the flavor. Use fresh lemon juice, not the bottled one.
3-Heavy whipping cream should be chilled and kept in the refrigerator till needed.
4-Always beat the heavy whipping cream at medium speed. It can quickly go from cream to butter, specially when you are at the stiff peaks stage.
5-Make the crust a day earlier and refrigerate, if you are pressed for time.
Some other easy no bake recipes to try are-
Eggless Tiramisu with Rusk/No alcohol/No ladyfingers
Pistachio Chocolate Eclair Dessert
Mango Mousse without eggs, gelatin or agar agar
Rose Mousse shots without eggs, gelatin or agar agar
Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-
Biscoff Cheesecake-No bake eggless cheesecake
Equipment
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1 food processor
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3 large bowls
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1 small bowl
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1 hand held blender
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1 spoon/offset spatula
Ingredients
Cookie crust/base
- 250 gms Biscoff cookies 8.8 oz
- 1/2 cup Unsalted Butter 1 stick/115 gms/ 8 tbsp
Biscoff Cheesecake filling
- 3 8 oz packages Full fat Cream Cheese 226 gms each package, at room temperature
- 1 400 gms Biscoff Cookie Butter, divided 14 oz, divided
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp milk powder, full fat optional
- 1 cup Icing Sugar/Confectioner sugar
- 300 ml Heavy Whipping Cream 1 1/4 cup,chilled
Toppings
- 100 gms Biscoff cookie butter, melted
- 3-4 crushed biscoff cookies
- 1-2 biscoff cookies
Instructions
Cookie crust/Base
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Break the cookies roughly and put them in a food processor and grind till smooth. Keep aside 1-2 tbsp of crumbs for sprinkling on the edge of the cheesecake. Save 1-2 whole cookies for decorating.
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Melt butter in microwave and add to the cookie crumbs. It takes 50 seconds to a minute to melt the butter. Mix till it resembles wet sand.
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In 9 inch springform pan, spread the cookie layer and press down firmly with spoon or back of a cup. Refrigerate while we work on the cheesecake filling
Biscoff Cheesecake filling
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This is a 2 step process and needs 2 bowls
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Beat the Heavy whipping cream in a bowl till soft peaks form.
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Add the milk powder and continue beating till stiff peaks form. Set aside to chill in refrigerator while we work on the cream cheese
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In a bowl add the cream cheese(at room temperature), vanilla extract, lemon juice and confectioners sugar and beat with hand held blender at medium till smooth.
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Add in 300 gms or 3/4 jar of the Biscoff spread to the whipped cream cheese bowl. Beat with blender till smooth and creamy. Save the remaining 100 gms of Biscoff spread for melting and spreading on top.
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Gently fold the whipped cream to the cream cheese mixture. Don't over mix and be gentle as we don't want to deflate the air that has been incorporated into the cream and cream cheese.
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Put the cheesecake filling on the prepared, cover with foil and refrigerate overnight.
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Remove from spring form pan by running a knife around the sides, being careful of the cookie crust and release the sides of the spring form pan.
Topping
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In microwave safe bowl, melt the remaining 100 gms of Biscoff spread for 30 seconds at 50 percent power. Mix and repeat till it melts. 40 to 50 seconds at 50 percent power was enough to melt the spread and bring to spreadable consistency. Immediately pour on top of the cheesecake and spread out.
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Sprinkle the crushed cookie crumbs on the edge of the cheesecake and place a whole cookie in the center of the cake
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To get clean slices, put some boiling hot water into a glass. Dip the knife into the water, wipe with a towel and cut the cheesecake. Dip again, wipe and cut.
Video
Notes
Break the cookies and put into a food processor and grind till fine crumbs
Add melted butter and mix till it resembles wet sand
In 9 inch spring form pan, spread the cookie crumbs and press down firmly to set.
Refrigerate the spring form pan with the crust while we prepare the filling
This is a 2 step process and needs two bowls
Beat the heavy whipping cream in a bowl till soft peaks form.
Add the milk powder and continue beating till stiff peaks for. Refrigerate
In another bowl, beat softened cream cheese, confectioners sugar, vanilla and lemon juice till smooth
Add in the Biscoff spread and continue to beat till smooth and creamy
Gently fold the whipped cream to the cream cheese mixture
Spread the cheesecake filling over the prepared crust, cover with foil and refrigerate overnight or 12 hours
Remove from spring form pan by running a knife around the sides, being careful of the crust and release the sides of the springform pan.
Melt the Biscoff spread and spread on top of the cheesecake. Sprinkle the crushed cookies on the edge of the cake
Enjoy your Easy, No bake 7 Ingredient Biscoff Cheesecake
To get clean slices, take some boiling hot water into a 12 oz cup, dip a sharp knife into the hot water,
wipe the knife with a paper towel and cut the cheesecake. Dip again in hot water, wipe down with paper towel and cut again. Repeat for clean cut slices.
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Madhu
The biscoff cheesecake recipe was really easy to follow. I followed the directions given by Aanchal and the easy-to-make cake came out really delicious.
Aanchal Gupta
Thanks Madhu for trying out my recipe and sharing your feedback. Happy to hear the cake turned out delicious. It really is an easy recipe
Madhu
The biscoff cheesecake recipe was easy to follow. I followed the directions given by Aanchal and the cake came out really delicious. Very soft and creamy.
Aanchal Gupta
Thanks Madhu for sharing your feedback. Happy to hear the cake turned out soft, creamy and delicious
Sabita
I loved the taste. But I didn’t make stiff peaks and that didn’t make my cheesecake firm. But the taste was too good. I will make it again.
Aanchal Gupta
Sorry to hear the cheesecake didn’t set firmly. Since it’s an egg free cake, getting the whipping cream to stiff peaks is a must and helps to set. Do try again and share your feedback