Is Biscoff good for cheesecake?

Absolutely! Biscoff Cheesecake No Bake spread adds a deeply caramelized and warmly spiced flavor, making it perfect for enhancing classic and no bake cheesecakes alike. With its smooth texture and distinctive taste, Biscoff pairs beautifully with cream cheese, bringing a unique twist your guests will rave about.

What are common no-bake cheesecake mistakes?

Common mistakes include not using cold cream, overbeating the whipped cream, rushing the chilling step, or skipping the parchment paper lining. It’s also key to fully combine the filling ingredients so your cheesecake sets smooth and sliceable. With a Biscoff Cheesecake No Bake, patience and temperature control are essential.

What's the difference between cheesecake and no-bake cheesecake?

Traditional cheesecake is baked and uses eggs for structure. Biscoff Cheesecake No bake, like this Biscoff version, relies on cold cream, whipped cream, and chilling to set the filling , no eggs or oven needed. The result is lighter, silkier, and often easier to make (and enjoy).

How do you make biscoff cheesecake without eggs?

Biscoff cheesecake No bake typically contains no eggs at all. Instead, stabilization comes from whipped cream and chilled cream cheese, so the filling firms up as it chills in the refrigerator. Just follow the steps above, and you’ll get a creamy, egg-free cheesecake with pure Biscoff flavor.

Easy Biscoff Cheesecake No Bake with Lotus Spread

Description

Creamy, dreamy, and oh‑so indulgent, this Biscoff cheesecake is all about that heavenly cookie‑butter bliss without turning on the oven. Rich, mousse‑like filling sits atop a buttery Biscoff crust and gets crowned with more cookie goodness , a total dessert hug.

Ingredients

Scale

30 Lotus Biscoff cookies (235g)

6 tbsp unsalted butter, melted

1 cup heavy whipping cream, very cold

12 1/3 oz cream cheese, cool room temperature

1 cup (260g) Lotus Biscoff spread

2/3 cup powdered sugar

1/8 tsp salt

Remaining 140 g of Lotus Biscoff spread jar (for topping)

Instructions

1. Crush cookies into fine crumbs, stir in melted butter, press into bottom of springform pan and bake 8 min (or chill if you prefer no‑bake). Let it cool.

2. Whip cream to stiff peaks and chill until needed.

3. Beat cream cheese, 1 cup Biscoff spread, powdered sugar and salt until smooth.

4. Gently fold whipped cream into the cream cheese mixture until light and uniform.

5. Spread filling into cooled crust, smooth the top, cover and chill 6 hrs or overnight.

6. Warm remaining Biscoff spread until pourable, drizzle around the edges for a drip effect, spread evenly on top, then chill 10 min to set.

Notes

For neat slices, warm a sharp knife before each cut.

Use full‑fat cream cheese (brick‑style) for best texture.

Store covered in fridge up to 5 days or freeze up to a month.

Prefer baking‑free? Simply press crust mix and chill — skip the oven step!

Prep Time: 30 minutes
Cook Time: 8 minutes
Category: Cakes
Method: No Bake
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: 528
Sugar: 31 g
Sodium: 160 mg
Fat: 36 g
Saturated Fat: 21 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 0.5 g
Protein: 7 g
Cholesterol: 125 mg