No-Bake Biscoff Cheesecake Recipe (2024)

FAQs

Why is my no bake cheesecake not firming up? ›

That means you need to ensure both the heavy cream and the cream cheese are fridge-cold. If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

This biscoff cheesecake is smooth and creamy but dense and rich at the same time. Lotus Biscoff cookies are used to make the crust, there's cookie butter in the cheesecake and it's topped with a gorgeous cookie butter swirl. The cheesecake can also be adjusted to fit different size pans.

To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling.

The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!

You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it's not done it. If it's just set and still jiggly, it should be good.

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

Gently fold the whipped cream into the cream cheese mixture until combined. Pour the cheesecake filling into the prepared pan on top of the crust, and press it down with an offset spatula to remove any air bubbles and spread evenly. Place the cheesecake in the fridge for 4 hours (or overnight) until fully set.

No, do not use the freezer to set the cheesecake, as this will result in a less attractive texture and the filling will not slice properly. For a firm no-bake cheesecake with neat slices, refrigerate it for a minimum of 12 hours. This makes it an ideal make-ahead dessert option.

What to do with a failed cheesecake? ›

Perhaps your kitchen is colder because of weather or your oven has a hot spot. For whatever reason, the cheesecake has cracked despite your best efforts. Remember, your cheesecake is still delicious, so instead of calling it a failed experiment, cover the crack with a delicious topping, like a sour cream coat.

“The mix of cinnamon, nutmeg, ginger, allspice, and cloves makes it quite a tasty treat, and because they are so small it's very easy to eat more than a few of the smaller versions easily.” Because of its association with flying, the Biscoff cookie can also lock into the sensory memory.

Its secret? It all comes down to 3 simple things: its unique flavour, its crunchy bite and its iconic shape.

In the United States and the United Kingdom, the same company is branded as Lotus Biscoff, short for biscuit with coffee. Company founder Jan Boone Sr. created the original recipe in 1932. In October 2020, Lotus Bakeries decided to omit the word "speculoos" from local markets, to harmonise their brand.

One of the common reasons why your cheesecake doesn't set is because of the incorrect oven temperature. Do you preheat your oven correctly before baking your cake? If not, this can lead to a lousy outcome. It is essential to ensure that your oven is set to the right temperature before placing your cheesecake.

If the cheesecake still has a little wobble in the centre, it means it's ready. Baking it until this disappears will mean over baking it and causing the unsightly crack to appear on top. Be brave and turn the oven off when it still wobbles.

Either way, the cake will still look wobbly in the center. Don't worry; it will continue to firm up as it cools, first at room temperature, and then in the refrigerator.

Occasionally, the cheesecake filling can penetrate into the biscuit base causing it to go soggy. Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it.