Biscoff Blueberry Cheesecake (No Bake)

• Chill unsweetened whipping cream for 30 minutes
• Chill biscoff biscuit base for 30 to 60 minutes

Nutrition values are AI-estimated based on ingredients.

• 200 g Lotus Biscoff biscuits
• 50 ml unsalted melted butter
• 400 g D'lecta cream cheese
• 200 ml unsweetened Amul whipping cream
• 100 g powdered sugar
• 1 tsp vanilla essence
• 1 tsp lemon juice
• 100 g frozen blueberries (or fresh)
• 2 tbsp sugar
• 1 tsp cornstarch
• 1 tbsp water
• 2-3 tbsp Biscoff spread (optional)

1. 1Prepare an 8-inch removable cake tin by greasing it with oil and lining the bottom with parchment paper, then lightly greasing the paper.
2. 2Crush 200 grams of Lotus Biscoff biscuits into a fine powder, then pour 50 ml of melted unsalted butter over it and mix thoroughly until it resembles wet sand.
3. 3Transfer the buttery biscuit mixture to the prepared cake tin and firmly press it down with a flat-bottomed glass to create an even base.
4. 4Place the cake tin in a freezer for 30 to 60 minutes to set the biscuit base.
5. 5Combine 400 grams D'lecta cream cheese, 1 teaspoon vanilla essence, 1 teaspoon lemon juice, and 100 grams powdered sugar in a large bowl, then whip with an electric hand mixer for 3-4 minutes until smooth and creamy.
6. 6In a separate chilled bowl over ice cubes, whip 200 ml unsweetened Amul whipping cream with an electric hand mixer for about 4 minutes until stiff peaks form.
7. 7Gently fold the whipped cream into the cream cheese mixture using a red silicone spatula.
8. 8Pour the combined cream cheese filling over the chilled Biscoff biscuit base, smooth the top, and cover tightly with plastic cling film.
9. 9Refrigerate the cheesecake for 6 to 8 hours, or preferably overnight, to allow it to set.
10. 10Cook 100 grams frozen blueberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a pan, mashing them, then stir in a slurry of 1 teaspoon cornstarch and 1 tablespoon water and cook until thickened.
11. 11Remove the blueberry jam from heat and allow it to cool completely.
12. 12Once the cheesecake is firm and the blueberry jam is cool, spread the jam evenly over the set cream cheese layer and return to the refrigerator for at least another hour.
13. 13Carefully demold the cheesecake from the springform tin, remove the bottom plate, and place it on a serving plate.

These instructions are our analysis of the original video. Watch on YouTube →