Biscoff Cheesecake

I have a few no bake cheesecake based recipes on the blog that I absolutely adore. My Strawberry Pretzel Cheesecake, No Bake Citrus Cheesecake and Cookie Dough Cheesecake,  Philadelphia No Bake Cheesecake and Turtle Pie are all incredibly delicious no-bake cheesecake recipes. I know you’ll love this Biscoff cheesecake recipe because:  

• Super simple to make. From start to finish, you can make this wonderfully easy lotus cheesecake in about 15 minutes (minus the chill time). After all the ingredients have been mixed together, just let the Biscoff cookie butter cheesecake chill for at least 6 hours and enjoy!
• A creamy and decadent Speculoos cheesecake made with simple ingredients.  This no bake Biscoff cheesecake is made with simple ingredients like cream cheese, heavy cream, sugar, salted caramel, vanilla extract and cookie butter. 
• Easy to make diary free. With a few simple ingredient swaps, this luscious Biscoff recipe can be made into a vegan Biscoff cheesecake.

Gather heavy whipping cream, cream cheese, sugar, vanilla extract, salt, ground cinnamon, Biscoff cookie butter, Lotus Biscoff cookies and melted butter.

• Cream Cheese: This no bake cheesecake  is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this cheesecake. I personally love using Philadelphia for all my cheesecake based recipes, but feel free to use any brand you like. Mascarpone cheese would be the easiest substitute for cream cheese. 
• Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to amount twice the amount. If needed, use 2 cups (144  g) cool whip as a substitute for the 1 cup of heavy cream. 
• Granulated Sugar: Substitute the same amount of super fine or caster sugar. 
• Vanilla Extract: This provides a lovely background flavor for the cookie butter cheesecake filling. 
• Cinnamon: I absolutely love cinnamon with cookie butter. This is added for a bit more cinnamon flavor. Feel free to omit. 
• Biscoff Cookie Butter: Biscoff cookie butter is pretty readily available in most large grocery stores. If you can’t find the Lotus Biscoff version, feel free to use any cookie butter or Speculoos cookie butter. Trader Joes has a delicious one! Make sure to use the creamy version.
• Biscoff Cookies: Feel free to use any cookie butter  cookies to make this recipe. This recipe calls for about 225 grams of Biscoff cookies to make the crust.

1. Make the Biscoff cheesecake crust by mixing finely crushed cookie butter cookies with melted butter. Press the cookies up the sides and along the bottom of a 9” springform pan. Chill in the fridge while you make the cookie butter cheesecake filling.  
2. Pour the heavy cream into a mixing bowl. Beat on medium speed to stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 2 cups of whipped cream. Set aside. 
3. In a separate bowl beat the cream cheese on low until smooth. Beat in the sugar, vanilla extract, cinnamon and salt until smooth and well combined.

4. On low mix in the Biscoff cookie butter until smooth and well combined. Mix in the whipped cream until well combined. 
5. Evenly spoon the creamy Biscoff cheesecake filling into the prepared Biscoff cookie crust. Cover the cheesecake with plastic wrap. Chill in the fridge for 6 hours or overnight. 
6. When it’s time to serve, scoop the remaining cookie butter into a microwave safe container. Melt the Biscoff cookie butter until it easily drips off a spoon. This takes about 15-20 seconds of heating in the microwave. Remove the Biscoff cheesecake from the fridge and evenly spread the melted cookie butter on top of the chilled cheesecake. Place the cheesecake back into the fridge for about 30 minutes to reset. When it’s time to serve, top with whipped cream and crushed Biscoff cookies.

Store in the fridge: Keep this cookie butter cheesecake in the fridge until you’re ready to serve. Return it to the fridge in an airtight container for up to 5 days. 

Freeze: Wrap the entire Biscoff cheesecake in plastic wrap and foil. Store the cheesecake in the freezer for up to 2 months. Alternatively, slice the cheesecake into your desired number of slices. Wrap each slice in plastic wrap. Store the wrapped slices in an airtight, freezer proof container.
Thaw: Transfer the frozen cheesecake to the fridge to thaw overnight.  Top with your desired toppings and serve.