A silky No-Bake Lotus Biscoff Cheesecake with a hidden creamy white chocolate cheesecake centre, decorated with a melted cookie butter drip, topped with whipped cream and lotus cookies.
Last week, I posted my Mini Biscoff Cheesecake recipe and was overwhelmed with how much love it received. One of my close friends, whom I drown in cheesecakes weekly, put in a request straight away for a birthday Biscoff cheesecake for her brother. He swoons over my white chocolate cheesecakes, which gave me the idea of making a White Chocolate AND Biscoff Cheesecake, the result was too good not to share with you.
If any of you are avid creme de la creme bake off watchers you will notice I was inspired by their art of hidden layers within delights. Instead of mixing the White chocolate into the mix I made a white chocolate layer inside the Biscoff Cheesecake, it definitely gave that surprise wow effect.
This recipe can be enjoyed with or without the white chocolate layer. To make the ‘hidden’ white chocolate layer you will need two tins, one 8 inch and one 6 inch. If you don’t have two tins, make the white chocolate cheesecake last and spread it over the top of the Biscoff cheesecake, to make a two layer cheesecake, it won’t be hidden but it’ll still taste delicious. You will also need three piping bags and a large closed star nozzle, I used a kitchen craft 8CS.
- 90 grams of lotus Biscoff cookies
- 150 grams of digestives / graham crackers
- 90 grams of unsalted butter, melted
For white chocolate filling:
- 100 grams of soft/ cream cheese, room temperature
- 25 grams of icing sugar
- 1/4 tsp of vanilla
- 75 grams of white chocolate
- 100 ml of double cream, chilled
- 2 lotus Biscoff cookies, broken
For Biscoff filling:
- 450 grams soft / cream cheese, room temperature
- 100 grams icing sugar
- 1 1/2 tsp vanilla
- 7 tbsp smooth Biscoff spread
- 350 ml double cream
- 200ml whipped cream
- 1 tbsp of icing sugar
- 1 tsp vanilla
- 5 tbsp of smooth Biscoff spread, melted
- 6 Biscoff cookies
- gold sprinkles – tesco
Step 1: Place the digestives and Biscoff cookies in a large mixing bowl, using the end of a rolling pin crush into a fine crumb. Add the melted butter and mix until thoroughly combined. Tip the buttery biscuit mix into a lined 8 inch tin, press the biscuits down using the back of a teaspoon. Place in the fridge whilst you make the cheese filling.
Step 2: Next you need to make the white chocolate centre. In a large mixing bowl add the soft cheese, icing sugar and vanilla, using a spatula beat until all combined. Using a spatula again, pour in the white chocolate and mix in quickly. Next add the chilled double cream, stir in until thick. If the mix isn’t thick enough use an electric whisk until it thickens. Place the 6 inch loose bottom tin into the centre of your large tin without its base, and tape it into place. Then scoop the white chocolate cheesecake into the smaller tin. Break up two Biscoff cookies and place into the layer. Pop it into the fridge for two hours or until set.
Step 3: Once the white chocolate layer has set make the Biscoff cheesecake. Place the soft cheese, icing sugar and vanilla into your electiric mixer, mix on a low speed until combined. Next add the Biscoff, mix on a medium high speed until thoroughly combined. Remove your bowl from the mixer and pour in the double cream, using a spatula mix until thick. If it doesn’t seem thick enough place the bowl back on the mixer, using the whisk attachment, whip on a medium speed until thick.
Step 4: Run a knife around the edge of the white chocolate cheesecake, un-tape the tin and remove. Scoop the mix into a piping bag and pipe around the edge of the tin and white chocolate centre. Scoop the rest of the mix into the tin and level out using a spatula. Pop back into the fridge for four hours or over night.
Step 5: Once the cheesecake has set remove it from the tin. For the decoration melt the left over Biscoff cookie butter and pour it into a piping bag. Snip off the end of the piping bag and squeeze the melted cookie butter around the edge of the cheesecake to create a drip effect. Make the whipped cream by pouring the double cream, vanilla and icing sugar into your mixer and whip until it makes soft peaks. Scoop it into a piping bag with a large star nozzle, pipe large stars around the edge of the cheesecake, then pipe smaller stars on the second row. Go to town with the gold sprinkles. When ready to serve pop six lotus cookies around the top.
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