No-Bake Biscoff Cheesecake Recipe (2024)

FAQs

Why didn't my no-bake cheesecake set? ›

The texture of the cheesecake will be runnier and it may not set up if using light cream cheese. Full fat cream cheese is best in this recipe. Question: Why is my cheesecake runny/why didn't it set up? Answer: This may be due to the type of cream used.

In a mixing bowl, combine your crushed Biscoff cookies with melted vegan butter and mix until combined. Transfer into the lined springform pan and refrigerate. In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy.

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

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.

You can fix a runny cheesecake mixture the same as the others – with a setting agent – or freezing to make an ice cream mixture. Sometimes the cheesecake can be too thin if a chocolate has melted the mixture for example – and this is also solved this way.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

Lotus Biscoff is a cookie with a surprisingly crunchy bite and distinctive flavor. Its unique caramelized taste is loved all over the world. You can enjoy it as a treat throughout the day, with your coffee or include in your favorite baking recipes!

Based in Lembeke, Kaprijke, the company's best known product is Speculoos (known as Biscoff in the United States and the United Kingdom). Other Lotus brands include nākd, TREK, BEAR, Kiddylicious, Peter's Yard, Dinosaurus, Peijnenburg and Annas. Lembeke, Kaprijke, Belgium.

Buy Biscoff Cheesecake Online from Aberdeenshire Larder. Choose from Individual Serving or Family (4-6). Prepared specially to order in our kitchens in small batches, these delicious cheesecake are a digestive base topped with creamy soft biscoff mix.

Remember to use full-fat cream cheese and heavy cream, avoid overmixing, and be patient. With a little bit of practice, you can make the perfect no-bake cheesecake every time.

How do you keep a no bake cheesecake firm? ›

Fill and Chill Ahead of Time

You need to be patient and allow enough time for the cheesecake filling to set in the refrigerator. If you rush it, you risk cutting into a cheesecake that is still liquid in the center. The recipe calls for two and a half to three hours for chilling, but longer is even better.

Leaving cheesecake out overnight is not recommended, as it can lead to food safety concerns. It should be refrigerated within 2 hours of serving to prevent spoilage and maintain its freshness.

Oven temperature: A fluctuation in the oven temperature can cause the cheesecake to rise too quickly and then fall in the center as it cools. Overcooking: Cooking the cheesecake for too long can cause it to become dry and crack, leading to a sunken center.

But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.

There are a few ways to thicken cheesecake filling. One way is to use cornstarch, which is a common thickener in many desserts. You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder.

This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won't slice and you'll lose the velvet texture!

We do not recommend freezing our no-bake cheesecake as a way to speed up the chilling and setting process because freezing will impact the texture of both the filling and the crust. We also do not recommend freezing the cheesecake as a make-ahead strategy.

It's often simply a case of compressing the mix too much! I have done this many times before - I press the cookie and butter mix down into the tin too hard. This can make it very hard to cut through once it's set. Try compressing it more gently: it doesn't need to be packed in to set well as a base.

Before you can freeze cheesecake, you must let it cool completely at room temperature and then fully set and chill in the fridge overnight. If you're making a no-bake cheesecake, make sure it's chilled long enough to fully set. Once your cheesecake is chilled, you can wrap it and freeze it as is.