Step 2: Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.

You can use a springform tin or a loose bottomed cake tin to make your cheesecake. I like to line both the bottom and sides of the tin with baking paper so I can easily remove the cheesecake. Soften the ice cream at room temperature for about 10 minutes before blending. This allows the milkshake to blend easily.Step 3: Into a big mixing bowl, add the buttermilk, vegetable oil, kosher salt, vanilla extract, eggs, sour cream, melted biscoff spread, and mix with a whisk. Remove the crumbled biscoff cookie crumbs from the food processor. Add them to a bowl and toss in the salt, melted butter, and the optional vanilla. Use a rubber spatula to fold everything together until the cookie crumbs until fully coated. Step 5. To make Biscoff whipped cream,place whipping cream and mascarpone cheese in the cold bowl of a stand mixer with the whisk attachment. Form the top edges of the crust and neaten them up by pressing them together with two fingers. It may feel like you won’t have enough crumbs to fit the bottom of the pie at this point, but you will.

Ground into fine crumbs to make a cheesecake crust like for these Mini Biscoff Cheesecakes or No Bake Biscoff Cheesecake. The cheesecake will keep for a couple of days in the fridge. Do not leave it out at room temperature for any length of time – it needs to be kept chilled. I use either Philadelphia original or mascarpone when I make these – and it really is that basic. I find using a food processor much easier than anything else as it blends the biscuits to a fine crumb, and then also mixes in the cream cheese.Keep chilled until ready to serve. Run a knife under hot water, wipe dry and slice the cheesecake, wiping the knife clean with each slice. This cheesecake is very rich so I would suggest you cut small slices! Tips for the Perfect No Bake Lotus Cheesecake This cake must be refrigerated once assembled. It is best eaten within 24 hours; the same applies to storing the leftover cake.

The easier way to form a crumb crust is to start forming the edges of the crust first, and then press the crumb mixture down into the bottom of the plate. While one-bowl cakes are easy to make, nobody can resist layered cakes made with biscuit or meringue layers and sandwiched with creamy goodness like whipped cream or buttercream. Jump to: Delicious summer time treat - There is no better way to cool down. You can even make lollies (popsicles) out of it.The crumb mixture should be the consistency of wet sand. If for any reason your crumb crust is extremely dry, you can add one tablespoon of melted butter–one tablespoon at a time–to the biscoff crumbs until they are evenly moistened. Icing sugar is the same as powdered sugar. Use it store-bought or make it yourself with a coffee grinder.

When it comes to filling options for the Biscoff cookie crust, the possibilities are endless. Here are some delicious filling ideas that pair beautifully with the caramelized flavor of the crust:

Made with Lotus Biscoff biscuits and butter, pleasing kids and adults since 1932, the Biscoff birthday cake is sure to become a crowd-pleaser remembered long after the party. All the ingredients need to be at room temperature - especially the Cream Cheese, Spread and Eggs. This is the best way to insure all the ingredients get mixed evenly without any lumps. I like to use my thumb on one hand and 4 fingers on my other hand to go around the top and sides. FAQ: What Size Pan Does This Fit? make gooey drips of melted cookie butter around the edge of the cake (warm up the cookie butter in the microwave for 30 seconds);