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This No-Bake Biscoff and Nutella Cheesecake brings together two favorite spreads in one tempting sweet treat. With a crunchy Lotus cookie bottom, velvety Nutella-packed cheesecake middle, and a dreamy layer of melted Biscoff on top, you'll enjoy an amazing mix of caramel, chocolate and hazelnut flavors in every bite.
When I made this for our family get-together last month, everyone went crazy for it. My uncle—who always says "I don't really like desserts"—actually came back for another piece. There's something truly special about how the Biscoff and Nutella tastes work together.
Key Components:
- Lotus Biscuits - They bring a special caramel taste that regular cookies just can't give you
- Cream Cheese - Go for full-fat and let it sit out for at least 2 hours to get nice and soft
- Double Cream - The extra fat helps your cheesecake stay firm and keep its shape
- Nutella - Stick with the real thing for the right thickness and true hazelnut flavor
- Biscoff Spread - Adds that rich caramel flavor that makes the whole dessert pop
- Butter - Pick unsalted so you won't make it too salty since Lotus cookies already have some salt
Step-by-Step Guide:
- Making Your Best Base
- Crush your cookies into tiny bits for a base that won't fall apart
- Push down hard with a flat glass bottom to pack it tightly
- Let it get completely cold and firm in the fridge
- Don't forget to pack the sides as well as the bottom
- Getting the Filling Right
- Whip your cream until it stands up but stop before it gets lumpy
- Make sure your cream cheese is totally smooth before you add anything else
- Mix everything gently to keep the air bubbles for a lighter result
- Try a little taste before you pour it in to make sure it's sweet enough
- Creating Perfect Layers
- Spread each layer flat with a spatula
- Give the pan a few gentle taps to get rid of air bubbles
- Wipe the edges clean with a paper towel for that bakery look
- Cool it in the fridge between layers so they don't mix together
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I've played around with Biscoff and Nutella combos a lot since I first tried them together. My daughter now wants this cheesecake for every birthday and special event. I've found that letting it sit in the fridge overnight makes the flavors come together amazingly well.
The smooth filling kind of reminds me of my grandma's old-school cheesecakes, but with a fresh twist that makes it stand out. I love how the Nutella mixes with the cream cheese to make something that feels like eating clouds.
I've been making cheesecakes for years, and this no-bake version has turned into my go-to dessert. It shows you can make something really fancy without even turning on your oven. When you put Biscoff and Nutella together, you get something that feels comfortable but still exciting.
Temperature Know-How:
Getting the temps right matters a ton when making this. Your cream should be cold from the fridge so it whips up properly, while your cream cheese needs to be sitting out until soft. If your Nutella's too hard to work with, warm it up in the microwave for a few seconds at a time. When you're ready to add the Biscoff topping, it should be just warm enough to pour but not so hot that it melts what's underneath.
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Texture Ideas:
You can switch things up by changing how you crush the Lotus cookies. Keep some bigger pieces in the base if you want extra crunch, or scatter some roughly chopped cookies between layers. Some of my friends like having different textures throughout, while others really enjoy the contrast between the smooth middle and crispy bottom.
Plan Ahead Tips:
This dessert works great when you need to prep early. You can make it up to three days before you need it—just keep it covered in your fridge. Add the Biscoff topping and any decorations on the day you'll serve it so they look fresh. If you're getting ready for a big party, you can even freeze the whole thing without toppings for up to a month ahead.
Serving Ideas:
When it's time to eat, try setting up a fun dessert bar with different things to add on top. Put out some fresh berries, warm Nutella for drizzling, whipped cream, and extra crushed Lotus cookies. Let everyone dress up their own slice how they want. I've found that adding a small scoop of vanilla ice cream on the side creates an amazing hot-cold contrast.
Fixing Common Problems:
If your filling seems too runny, you probably mixed too much or didn't whip the cream enough. You can stick it in the fridge for 30 minutes to firm up before going on. If your base falls apart when cutting, it wasn't packed down hard enough—next time, push down harder when making the base.
Keeping It Fresh:
Keep your cheesecake in a sealed container in the fridge to stay fresh longer. Put a paper towel against any cut sides to soak up moisture and stop the filling from getting watery. To freeze leftovers, wrap each slice in plastic, then foil, and put them in a freezer bag with all the air squeezed out.
Changing The Size:
You can easily make this recipe bigger or smaller. For single servings, use a muffin tin with paper liners. For bigger crowds, use one and a half times the recipe for a 10-inch pan. Mini versions make great party bites—try spreading the mixture in a flat pan and cutting small rounds with a cookie cutter.
Seasonal Changes:
In summer, try putting a layer of fresh raspberries between the filling and topping. During winter, mix some cinnamon or nutmeg into the base. For holidays or special events, top it with gold leaf or chocolate curls to make it extra fancy.
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Lighter Alternatives:
While this is definitely a treat-yourself dessert, you can tweak it for different diet needs. Try reduced-fat cream cheese and whipping cream for a slightly lighter version. If you have guests who can't eat gluten, swap the Lotus cookies for gluten-free options. Just make sure you keep the same amounts of everything so it sets properly.
This cheesecake has turned into the one thing everyone asks me to bring to parties. The mix of Biscoff and Nutella creates something that's both fancy and comforting at the same time. Just remember that patience pays off with no-bake cheesecakes—give it plenty of time to chill and you'll get those picture-perfect slices everyone loves.
Frequently Asked Questions
- → Is it possible to prep this ahead?
- Absolutely! You can store it in the fridge for a couple of days before serving.
- → What should I do if the filling isn’t firming up?
- Use full-fat cream cheese, whisk the cream until it’s stiff, and let it chill at least 6 hours.
- → Can I freeze this cake?
- Totally! It’s fine in the freezer for up to three months. Defrost it overnight in the fridge.
- → Are there other cookie options for the base?
- Of course! If you don’t have Biscoff, digestive biscuits or graham crackers are good alternatives.
- → Why should the cream cheese be soft beforehand?
- It blends better when softened, preventing lumps in the creamy filling.