Lotus Biscoff No Bake Cheesecake

I love cheesecakes. To eat I mean. Particularly because of the biscuit base. In fact all of the textures, the crusty from the base, the creamy from the cheesecake itself and the gooey from the topping, it all just comes together in a beautiful medley of flavours.

The first cheesecake I had ever had was a blueberry cheesecake in a restaurant in Mumbai and I still can’t forget its taste. But most cheesecakes are complicated and have eggs in them. I wanted to try a recipe which was not too complicated and can be easily made by even a novice. This one is a perfect dessert recipe for a lazy Sunday when you can make this cheesecake the night before and keep it in the fridge and eat it the next day in the afternoon.

Overall it took me about 45 minutes to make this recipe.

Recipe yield: 6″ cheesecake

Time required: 45 minutes to assemble, 4 hours of chilling

Ingredients:

• 1 pack lotus biscoff biscuits (300g)
• 1/2 cup plus 2 tbsp butter
• 1 jar lotus biscoff spread (Speculoos)
• 1 and 1/2 cups cream cheese (I used Delecta)
• 1 cup whipped cream (non dairy like Rich’s or Tropolite)
• 2 tsp coffee plus 2 tbsp hot water (Optional)
• pinch of salt

Instructions:

1. Prepare a 6″ springform tin by applying a little butter on the base.
2. Keep 1 or 2 biscuits from the lotus biscoff pack aside for decoration. Pulse the remaining biscuits in your food processor till they become fine and powdery.
3. Melt the butter completely and add it to the crushed lotus biscoff biscuits.
4. Place this mixture in the springform pan and press it down nicely with a flat spoon or the back of a bowl
5. Put the springform in the freezer for 15 minutes for the butter to harden. In the meanwhile prepare the cheesecake mixture.
6. Place your cream cheese in a bowl and start beating it till it looks light and fluffy. Then add the hot coffee mixture (2 tsp coffee plus 2 tbsp hot water) to the cream cheese mixture and keep beating.
7. Now add 3/4th of the lotus biscoff spread and salt to it and keep beating.
8. Finally add the one cup whipped cream (It should be whipped beforehand). Fold the whipping cream into the cream cheese mixture by hand using a silicon spatula. Don’t deflate the mixture too much.
9. Now take out the springform pan with the biscuit base from the freezer and add the cream cheese mixture on top. Spread it around evenly and place it back in the freezer for 30 minutes till it stiffens up a bit.
10. Finally when the cream cheese has set, remove from the freezer and spread a layer of biscoff spread on the top. Now the cheesecake can be placed in the refrigerator (Not the freezer) for upto 3 to 4 hours before serving. Decorate with the remaining biscuits crush.

Variations:

To make any other kind of cheesecake using the same recipe:

1. Just replace lotus biscoff biscuits with digestive biscuits 1 cup crushed
2. Skip using any compote or coffee in the cheesecake mixture. Add 1 tsp vanilla instead.
3. Use any ready available fruit compote (Not crush that is available in bottle but compotes like Mala’s or Mother’s Maid) to spread on top of the cheesecake.

I hope you like this recipe and try it out. Do share your pictures with me I would love to have them feature on my social media.

Happy bakesperimenting!