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No Bake Biscoff Cheesecakes

A super easy no bake Biscoff cheesecake by Beth Sachs.

Preparation : 25 min Resting : 30 min
Cooking : - Equipment :
Difficulty :
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Serves 6 :
20g Lotus biscuits
50g Butter, melted
225g Cream cheese (full fat)
200g Biscoff spread
225ml Double cream
1 tsp Vanilla extract
To decorate
3 Lotus biscuists, halved
1Fit the main bowl with the main blade and add in the lotus biscuits; pulse until fine breadcrumbs form.
2Pour in the melted butter, through the feedtube, and continue to pulse until combined.
3Spoon the crumbs into 6 ramekins and lightly press down. Place in the fridge to chill whilst you make the topping.
4Clean the main bowl and then fit the whisk attachment. Pour in the double cream, remove the middle pusher to allow more air into the bowl and press auto. Continue to whip until soft peaks form. Spoon the cream into a large bowl and set aside. 
5Replace the whisk with the main blade and add in the cream cheese, biscoff spread and vanilla extract. Press auto and process until combined.
6Fold the mixture into the whipped cream and chill for 30 minutes.

Using a piping bag, pipe the cheesecake mixture onto the biscuit bases before returning to the fridge for a further 30 minutes.  When you're ready to serve, place half a lotus biscuit on top of each cheesecake.

Created for Magimix by Jam and clotted cream
Chef’s tip

1. Instead of making 6 individual cheesecakes you can make 1 x 20cm round cheesecake in a springform tin if you wish.
2. These cheesecakes can be made 3 days ahead of schedule, making it the perfect make-ahead dinner party dessert.
3. To make it ultra decadent, serve the cheesecakes with a big dollop of clotted cream on top!


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