Biscoff & Chocolate Cheesecake (no bake)
Easy to make, no bake chocolate cheesecake recipe with a malted biscoff biscuits base and chocolate and biscoff spread cream cheese filling. Great to serve as a pudding or sweet treat at any time.
Equipment
- handheld electric whisk
- mixing bowls
- 4-5 ramekins or small glass bowls, jars
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.