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This divine no-bake Biscoff and Nutella Cheesecake blends two favorite spreads into an unforgettable sweet treat. The dessert starts with a crunchy Lotus cookie crust, followed by a velvety Nutella-mixed cheesecake middle, and finished with a glossy layer of melted Biscoff spread on top. When combined, these elements create a mouthwatering mix of caramel, chocolate and hazelnut notes.
When I made this for our family get-together last month, I couldn't believe the reactions. Even my dessert-avoiding uncle went back for another piece. There's something almost magical about how the Biscoff and Nutella work together in this treat.
Key Components:
- Lotus Biscuits - The caramelized taste makes these cookies impossible to substitute if you want that authentic flavor
- Cream Cheese - Always go for full-fat and let it sit out at least 2 hours to soften naturally
- Double Cream - Its high fat content helps your cheesecake stay firm and keep its shape
- Nutella - Stick with the real thing for the best texture and true hazelnut taste
- Biscoff Spread - Adds that special caramel richness that makes this dessert stand out
- Butter - Pick unsalted so you can control the flavor, as Lotus cookies already have some salt
Step-by-Step Guide:
- Making An Amazing Base
- Grind cookies until they're powder-fine for the sturdiest foundation
- Use a glass with a flat bottom to pack everything down evenly
- Let it get completely cold before moving forward
- Make sure the sides are packed just as well as the bottom
- Creating The Perfect Filling
- Beat cream until firm peaks form but stop before it looks grainy
- Mix cream cheese until completely lump-free before adding other stuff
- Use gentle motions when combining to keep the air bubbles that make it fluffy
- Sample the mix and tweak sweetness before pouring it in
- Getting Flawless Layers
- Spread each layer with a flat spatula for a smooth finish
- Gently bounce the pan to remove trapped air
- Wipe the pan edges with a towel for that bakery-shop look
- Cool between each layer for clean separation
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I've played around with mixing Biscoff and Nutella loads of times since finding out how well they go together. My daughter now asks for this cheesecake whenever we're celebrating something, and I've noticed letting it sit overnight really brings out all the flavors.
The smooth filling reminds me of my grandma's old-fashioned cheesecakes but with a fresh twist that makes it extra special. I love how the Nutella mixes with cream cheese to create something that feels like chocolate mousse but tastes so much better.
I've been making all kinds of cheesecakes for years, but this no-bake version has become my go-to showstopper. It's so easy yet feels so fancy, showing you don't need an oven to make something amazing. When you mix Biscoff and Nutella together, you get something that tastes comfortingly familiar but still exciting.
Getting Temperatures Right:
Watching your temperatures makes all the difference in this recipe. Your cream should be cold from the fridge to whip up properly, but your cream cheese needs to be sitting at room temp to mix smoothly. If your Nutella is too stiff, warm it for a few seconds in the microwave. When adding the Biscoff topping, it should be just warm enough to pour but not hot or it'll melt your filling.
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Playing With Texture:
You can switch up how this cheesecake feels in your mouth by changing how you crush the Lotus cookies. Leave some bigger bits in the base for extra crunch, or put a layer of roughly chopped cookies between your filling and topping. Some of my friends like it with more texture, while others enjoy the contrast between the smooth middle and crispy bottom.
Planning Ahead:
This dessert is perfect for busy schedules. You can make it up to three days before you need it and just keep it covered in your fridge. Add the Biscoff topping and any decorations on the day you'll serve it so everything looks fresh. If you're getting ready for a big party, you can even freeze the whole cheesecake without toppings for up to a month.
Serving Ideas:
Want to really wow your guests? Set up a little dessert bar with your cheesecake as the star. Put out some fresh berries, warm Nutella for drizzling, whipped cream, and extra crushed Lotus cookies. Let everyone dress up their own slice. I've found that adding a small scoop of vanilla ice cream on the side creates an amazing hot-cold contrast.
Fixing Common Problems:
Got a filling that seems too runny? You probably mixed too much or didn't whip your cream enough. Just chill everything for half an hour before you keep going. If your base falls apart when cutting, you didn't press it down hard enough - next time, really pack it in there firmly.
Keeping It Fresh:
Keep your cheesecake in a sealed container in the fridge to stay fresh. Put a paper towel against any cut sides to soak up moisture and stop the filling from getting watery. Want to freeze some? Wrap single slices in plastic, then foil, and stick them in a freezer bag with all the air squeezed out.
Changing The Size:
This recipe works for all kinds of serving sizes. For individual treats, use a muffin tin with paper liners. Need to feed a crowd? Make 1.5 times the recipe for a 10-inch springform pan. Tiny versions make great party bites - try making it in a sheet pan and cutting out small circles with a cookie cutter.
Seasonal Changes:
During summer, try putting a layer of fresh raspberries between your filling and topping. In winter, add a bit of cinnamon or nutmeg to your base. For holidays or special events, dress it up with gold leaf or chocolate curls to make it extra fancy.
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Lighter Alternatives:
This is definitely a treat-yourself dessert, but you can make small changes for different diets. Try light cream cheese and whipping cream for fewer calories. Got guests who can't have gluten? Swap the Lotus cookies for a gluten-free option. Just make sure to keep your ingredient ratios the same so everything sets properly.
Everyone asks me for this recipe whenever I bring it to parties. The mix of Biscoff and Nutella creates such a special dessert that feels fancy but tastes like comfort food. Just remember to be patient with your chilling time - that's the secret to getting perfect slices that look as good as they taste.
Frequently Asked Questions
- → Can I prepare this a day or two before?
- Absolutely! Store it in the fridge, and it'll stay fresh for up to 48 hours.
- → What if it doesn’t firm up properly?
- Ensure the cream is whipped to stiff peaks and stick to using full-fat cream cheese. Don’t skip the 6+ hour chill time!
- → Can this dessert be frozen?
- Yes, you can freeze it for up to 3 months. Let it thaw in the fridge overnight before serving.
- → Are there alternatives to Biscoff cookies?
- Graham crackers or digestives can work if needed, but the taste won’t have that same Biscoff magic.
- → Why does cream cheese need to soften first?
- Softened cream cheese mixes smoothly, so your filling stays lump-free.