Speculoos Biscoff Cookie Butter made into a No-Bake Creamy Cheesecake, sprinkled with Honeycomb Pieces & more biscuits – Heaven.
Okay so I am a little obsessed with Cheesecake as you might have noticed… But theres nothing wrong with that? Right? Anyway… This is utterly delicious and different to my other cheesecakes – the Cookie Butter creates a delicious spiced flavour compared to the sweetness of the others on my blog. This cheesecake suits all of the needs of loving Speculoos/Biscoff, No-bake recipes, and Cheesecake in general. Its utterly scrumptious!
I always get a little confused as to whether there is any different between Speculoos, Lotus, or Biscoff, but the fact that even my local supermarkets in the UK sell something similar at least makes me very happy. I always thought that I could only get it from the rare American Candy shop I came across in the UK or when a friend of mine would bring me back some form the US, but now I can get it all the time!
(I even saw some articles about the Lotus Spread saying the UK had ‘compared it to crack’ on how good it was…)
I’ve made Cookie Butter Ice-Cream for a while now as my dad loves the flavour of it, but the idea of making a Cheesecake just HAD to happen. This recipe is so simple to make, and very very similar (if not the basically the same) method as my No-Bake Caramel Rolo Cheesecake. Simply mix the biscuit and melted butter to make the base, and whip up all of the cheesecake ingredients and spread it over the base – leave to set an HUZZAH! It’s done!
This recipe makes a 8″ cheesecake – serves 12-15!
– 225g Digestives
– 75g Lotus/Biscoff Biscuits
– 150g Butter, Melted
– 450g Cream cheese – I used 250g Mascarpone, 200g Philadelphia Full-Fat
– 1 tsp vanilla bean extract
– 100g icing sugar
– 200ml Double Cream
– 200g Speculoos Cookie Butter – (I used the crunchy one!)
– Honeycomb Pieces
– Lotus Biscuits!
1) Blitz both of the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″ Springform cake tin.
2) With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and cookie butter until smooth – then mix in the double cream and whisk until its thick and holds itself completely!
3) Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
4) Remove from the tin and decorate how you like, I sprinkled mine with biscuits, crumbs and honeycomb pieces! 🙂
5) Store in the fridge – will last 4 days in the fridge, covered. Depends on the date on the cream/creamcheese as well however.
Tips and Ideas
I LOVE cookie butter but I get that it isn’t to everybody’s taste – If you’re not a fan, then try a different sort of spread that you rather! I also use a smaller amount of Lotus biscuits in the base compared to the digestives as I find it quite a strong flavour with it being in the cheesecake mixture, and being sprinkled on top, but it would work the same if you used 300g of whatever biscuit you wanted!
I serve mine as it is, or with a dollop of clotted cream – so much creaminess.
P.s. Cookies & Cheesecake today? ERHHMAGOD heaven.
Find my other Cheesecake recipes on my Recipes Page!