Easy to make, chocolate cheesecake with a malted biscoff biscuits base and layer of biscoff spread cream cheese filling and chocolate cream cheese filling.
The malted flavour of the biscoff biscuits works brilliantly with the strong cocoa flavour and the cream cheese biscoff spread layer is light with a hint of vanilla.
Why make this recipe?
- Quick and easy to make
- Doesn’t need baking!
- Fab flavour combination with dark cocoa layer and malted biscoff cream cheese layer
My top tips on making this recipe successfully first time round
Use full-fat cream cheese! Low fat cream cheese has the annoying habit of going completely watery when you mix it with icing sugar and you’ll end up with a sugary sauce rather than a firm cheesecake.
Use strong cocoa powder or a suitable cocoa powder substitution for the chocolate layer. As much as I love the biscoff flavour, its quite sweet, so the plain cocoa layer helps to balance out the sweetness in this cheesecake.
PUDDING RECIPES
Time saving tip
Make these biscoff chocolate cheesecakes the night before you want to use them to allow for chilling time. This way you can take them out straight from the fridge the next day, knowing that they are properly set.
Ingredients
- 100 grams Biscoff – Lotus Biscuits crushed about 13 biscuits
- 1/4 cup Biscoff spread about one very heaped tablespoon
- 40 grams unsalted butter about 3 tablespoons
- 1 tablespoon cocoa powder or more to your liking
- 120 ml cream cheese 1/2 cup of full-fat cream cheese
- 120 ml double cream 1/2 cup of heavy whipping cream
- 3 tablespoons icing sugar fine confectioners sugar
- 1/2 teaspoon vanilla extract optional
- tiny pinch cooking salt
The method
Crush the Biscoff Lotus biscuits by placing them in a strong plastic bag and then using a rolling pin or something similar to crush the biscuits into fine crumbs. You can also do this in a food processor for extra fine crumbs.
In a medium sized bowl, mix together the melted butter and crushed Biscoff (Lotus) biscuits.
Divide between 4-5 ramekins, or 2-3 jars or glasses (depending on size) and firm them up at the bottom. You are aiming for a thinner layer of no more than 1 cm.
In another mixing bowl, whip the double cream (heavy whipping cream) with a tiny pinch of fine salt, until it forms stiff peaks.
In a separate medium mixing bowl, mix together the cream cheese, vanilla extract and icing sugar. You can whip the cream as well, but mixing it with a fork is fine.
Add the whipped cream to the cream cheese and mix together gently.
Split the cream cheese filling into two bowls (using the ones you already have).
Add cocoa powder into one half of the cream cheese filling and mix in.
Fold the biscoff spread into the second bowl with cream cheese filling. You can completely blend it in or leave it unmixed for a marbling effect.
Divide the cream cheese filling between your jars and smooth over on the top.
Add the chocolate cream cheese layer by dividing it between the ramekins or jars and smoothing the tops. It’s slightly easier to achieve a sharp layer look if you leave the first layer of cream cheese filling to firm up in the fridge.
Finally decorate with extra crushed biscoff biscuits.
If you have the time, leave to chill in the fridge for 1-2 hrs.
Keep in the fridge and eat within 1-2 days.
MORE PUDDING RECIPES
How else you can make this recipe?
Make it into a Biscoff & Coffee cheesecake, by swapping the cocoa powder for instant coffee granules mixed with a tiny bit of hot water to create a coffee flavour paste. You’ll need only about 1 teaspoon of instant coffee granules.
Use an easy to make chocolate syrup instead of the cocoa powder & cheese cream layer.
Use different types of biscuits – digestive biscuits or other plain biscuits will work with this recipe well
Make just one version of the cream cheese with biscoff spread and add a thin layer of homemade salted caramel sauce, which will work fabulously well with the biscoff
Use plant based cream and cheese cream to create a vegan version of this cheesecake. If you can use full-fat cream cheese and cream, because low fat goes watery when you mix it with icing (fine, confectioners) sugar)
Serving size
This very much depends on how big your jam jars are, but I usually get 5 smaller ramekins or 2-3 medium sizes jars or glasses.
Can this cheesecake be made in advance?
It’s best to chill this biscoff chocolate cheesecake for 1-2 hrs, but it can stay in the fridge for longer. This is handy if you are planning a party, because you can make the cheesecakes in the morning for an evening party.
How to store cheesecake
Best kept in the fridge for 1-2 days or eaten on the day.
Why not stay in touch…
I hope you enjoy making this recipe and if you do, I’d love to know what you think! Let me know in the comments below or find me on Instagram or Facebook and add the hashtag #cocoaandheart so that I can see your post.
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Magdalena
Biscoff & Chocolate Cheesecake (no bake)
Equipment
- handheld electric whisk
Ingredients
- 100 grams Biscoff – Lotus Biscuits crushed about 13 biscuits
- 1/4 cup Biscoff spread about one very heaped tablespoon
- 40 grams unsalted butter about 3 tablespoons
- 1 tablespoon cocoa powder or more to your liking
- 120 ml cream cheese 1/2 cup of full-fat cream cheese
- 120 ml double cream 1/2 cup of heavy whipping cream
- 3 tablespoons icing sugar fine confectioners sugar
- 1/2 teaspoon vanilla extract optional
- tiny pinch cooking salt
Instructions
- Crush the Biscoff Lotus biscuits by placing them in a strong plastic bag and then using rolling pin or similar to crush the biscuits into fine crumbs. You can also do this in a food processor for extra fine crumbs.
- In a medium sized bowl, mix together the melted butter and crushed Biscoff (Lotus) biscuits.
- Divide between 4-5 ramekins, or 2-3 jars or glasses (depending on size) and firm them up at the bottom. You are aiming for a thinner layer of no more than 1 cm.
- In another mixing bowl, whip the double cream (heavy whipping cream) with a tiny pinch of fine salt, until it forms stiff peaks.
- In a separate medium mixing bowl, mix together the cream cheese, vanilla extract and icing sugar. You can whip the cream as well, but mixing it with a fork is fine.
- Add the whipped cream to the cream cheese and mix together gently.
- Split the cream cheese filling into two bowls (using the ones you already have).
- Add cocoa powder into one half of the cream cheese filling and mix in.
- Fold the Biscoff spread into the second bowl with cream cheese filling. You can completely blend it in or leave it unmixed for a marbling effect.
- Divide the cream cheese filling between your jars and smooth over on the top.
- Add the chocolate cream cheese layer by dividing it between the ramekins or jars and smoothing the tops. It's slightly easier to achieve a sharp layer look if you leave the first layer of cream cheese filling to firm up in the fridge.
- Finally decorate with extra crushed Biscoff biscuits.
- If you have the time, leave to chill in the fridge for 1-2 hrs.
- Keep in the fridge and eat within 1-2 days.
Such a great recipe for summer! I didn’t want to bake anything because it’s just so hot, but your cheesecake recipe was exactly what we needed. I’ve made it twice already and second time used chocolate biscuits instead of lotus ones and it tasted great too!