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No Bake Biscoff cheesecake (eggless)

This 5 ingredient no bake Biscoff cheesecake (eggless) recipe is beautifully layered with a buttery biscuit base, rich & creamy cheesecake filling, and topped with a silky smooth Lotus Biscoff spread.Moreover, this is prepared without using any setting agents like agar agar or gelatin.
Course Cake & Pie, Dessert
Cuisine American
Keyword eggless Biscoff cheesecake recipe, eggless no bake cheesecake, no bake cheesecake
Prep Time 20 minutes
Cook Time 0 minutes
Chill time 6 hours
Servings 6 Inch round baking tin
Author Lata Lala

Ingredients

For the base layer

  • 20 Biscoff biscuits
  • 2-3 tbsp butter melted

For the middle layer

  • 3/4 cup cream cheese 170 gms
  • 1/4 cup Biscoff spread, melted
  • 1/4 cup whipping cream whip it to stiff peaks

For the top layer

  • 1/4 cup biscoff spread
  • 6 Biscoff biscuits to decorate

Instructions

For the base layer

  • Blend 20 biscoff biscuits into a mixer jar to powder. Mix it with melted butter. It will resemble to a wet sand like mixture.
  • ⁠Now take 6 inch springform cake pan. Line it with parchment paper.
  • Spread the biscoff cookies and melted butter mixture at the bottom, press down it with bottom of glass to spread evenly.
  • Place it in the refrigerator to chill while you prepare for the layers.

For the middle layer

  • Place your stand mixer blades and steel bowl in the freezer before you whip the cream.
  • After 30 minutes whip your heavy cream to stiff peaks.
  • In a mixing bowl, whisk together cream cheese, biscoff spread and stiff peaks whipped cream until it’s smooth and creamy.
  • Pipe or spread the cheesecake filling over the set biscuit base into an even layer using an offset spatula.
  • Now ⁠refrigerate the 2 layer cheesecake for at least 6 hours or overnight, until it’s firm.

For the top layer

  • Warm the Biscoff spread in microwave for a few seconds and spread an even layer of over second layer.
  • Chill it further in the fridge for top layer to set perfectly.
  • While you serve, you can decorate the biscoff cheesecake however you like. I used whipped cream and Biscoff cookie butter mixture to pipe flowers on cheesecake. Moreover,  added crushed biscuits on edges also.
  • It's ready to serve. Slice and enjoy.......

Notes

1. Make sure to always use good quality, cream cheese. I have learned over a period of time to use block cream cheese rather than spreadable tubs.
2. I haven't added icing sugar while whipping the cream as Biscoff spread has enough sweetness. 
3. Always use youe dairy products at room-temperature so that the mixture is without any lumps.
4. To make this recipe vegan, use vegan cream cheese and vegan whipping cream.
5. Always use a sharp knife to slice the cheesecake.