The most delicious no-bake Lotus Biscoff Cheesecake made without oven: creamy, smooth and decadent!Made with the speculoos Lotus Biscoff cookies and spread, with their irresistible carmel cinnamon flavor, they give an unmistakable gusto to this no-bake cheesecake.I made this cake with a small amount of gelatine so you can't go wrong and even if you live in a hot climate, the cake won't melt. The texture is aery and not jelly at all, it's like a mousse that melts your mouth!
150 g(5,2 oz - 20 rectangular cookies)Lotus Biscoff Cookies
70 g(1/3 cup)unsalted butter melted
Cheesecake Filling
500 g(1,1 pound)cream cheesePhiladelphia type. It doesn't matter if you use it chilled or at room temperature.
175 g (6,1 oz)Lotus Biscoff Spread
75 g(1/2 cup+1 tbsp)powdered sugar
1 tsp vanilla pasteor vanilla extract
210 g(3/4 cup+2 tbsp)whipping creamchilled
12 ggelatine leavesor the same amount of gelatine powder
20 g(1+1/2 tbsp)hot waterto dissolve gelatine
Topping
160 g(5,6 oz)Lotus Biscoff Spreadheated in microwave for about 10-20 seconds
1 tbspwhite chocolatemelted, for decoration (optional)
2Lotus Biscoff cookiescrushed, for decoration (optional)
Instructions
Crust
Process Lotus Biscoff cookies until finely crumbs form. You can use a food processor, or place biscuits into a ziplog bag, close it and use a rolling pin to mash biscuits into evenly fine crumbs.
Mix biscuit crumbs with melted butter until evenly moistened.
Press the mix in the bottom of a 18,5cm-7inch ring cake. You can use a ring or the cake ring from a springform pan placed onto the serving plate and lined with acetate foil or parchment paper.
Put in refrigerator until the cheesecake filling is ready.
Cheesecake Filling
In a large bowl mix cream cheese, Biscoff Spread, powdered sugar and vanilla until well combined. Do not overmix. Set aside.
In a large bowl whip whipping cream until medium peaks form.
Gently fold whipping cream into the cream cheese mix until combined. Be gentle and do not overmix.
Soak gelatine leaves into chilled water for about 5-10 minutes, then squeeze it and dissolve it into 20 g of hot water (water doesn't need to boil, I just microwave it until hot). Mix until gelatine completely dissolves. If gelatine doens't completely dissolve, just heat the mix a bit into microwave for few seconds. If you use gelatine powder, follow the instructions to use it written on the packaging.
Slightly cool down gelatine mix and add about 3 tbsp of cream cheese + whipped cream mix into gelatine mix: mix with a whisk to completely dissolve all the cream cheese lumps into the gelatine mix.
When cooled down, gently fold the gelatine mix into the cream cheese + whipped cream mix until well combined.
Place the cream cheese mix on top of the crust and put it in freezer for about 30 minutes to accelerate the setting time.
Topping
Gently pour the warmed Lotus Biscoff Spread on top of the cheesecake and spread with a spatula to create some swirls (optional).
Put in refrigerator for about 6-8 hours or overnight.
Decorate the top with melted white chocolate and some Biscoff cookie crumbs (optional) and serve it.