In this no bake biscoff bars recipe, a smooth layer of swirled melted white chocolate chips and biscoff spread sits on top of buttery biscoff cookie crumbs and powdered sugar flavored with more biscoff spread! Have you ever had Biscoff spread before? Biscoff cake, also known as Lotus cake or Lotus Biscoff cake, is a layered cake made with whipped cream or buttercream and topped with Lotus Biscoff crumble. Why you should try this recipe Let’s be honest now, I’m not even sure why I haven’t posted these before?! Biscuit truffles are one of the easiest things you can make as it takes so few ingredients, and it’s hard to get them wrong! make gooey drips of melted cookie butter around the edge of the cake (warm up the cookie butter in the microwave for 30 seconds);

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.Cheesecake: The creamy and slightly tangy nature of cheesecake pairs wonderfully with the caramelized Biscoff cookie crust. Whip up a no-bake cheesecake filling with cream cheese, sugar, and vanilla extract. Pour the filling into the crust and chill until set. Top with a drizzle of caramel sauce or fresh fruit for an extra touch of flavor. Cupcakes- make this cake into cupcakes! Divide the batter and the frosting in half and make a dozen of biscoff cupcakes! More biscoff recipes: To assemble the cake, place the first meringue layer on a cake board. Pipe the Biscoff cream in a spiral over the first cake layer and spread an even layer using a bent spatula. Place the second layer and repeat with the cream. Smooth the sides of the cake with the remaining cream. When you bake a crumb crust, you are melting the added sugar which then helps bond the crust together. Baking it results in a crispy crust. Not only that, but it also deepens the flavor of the pie by toasting up the chocolate crust. Biscoff cookie spread, also known as Biscoff cookie butter or Lotus Biscoff spread (smooth, not crunchy version), is used to make this iconic Biscoff cookie cake.

This crust recipe is truly versatile. Pair this Biscoff crust recipe with nearly all styles of pie such as: Put the remaining crumbs in a bowl and add the melted butter. Mix together until they resemble wet sand. Step 4: Then into a medium mixing bowl, add the flour, baking soda, and baking powder. Mix with a whisk until combined. Speculoos Spread: also sometimes called Lotus Biscoff Spread or Cookie Butter Spread. I used it both inside the cheesecake batter and as a topping. 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.The following day run a hot knife around the edge of the tin to loosen the cheesecake and gently remove the cake ring. Use the tip of a knife to loosen the cheesecake from base of tin and then transfer cheesecake onto a platter using a cake lifter. Place the cheesecake in the freezer for 30 minutes. Freezing the crust works because the melted butter becomes solidified and bonds the crust together. The sugar might melt slightly from the warmth of the butter, but without the par-bake, the sugar doesn’t melt enough to act as a binding agent here. Be patient!I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.

Use your hands first: Press the bottom and around the sides with medium-firm pressure until the crumbs aren’t moving around anymore—you don’t want any loose crumbs. You can use a small flat-bottomed measuring cup to help smooth out the surface. our tip is not to freeze it decorated or covered with frosting, because it can ruin the decorating on the cake, we suggest freezing the cake and decorating it when you defrost it. Put the cookie spread, mascarpone cheese, icing sugar, vanilla extract and salt in a mixing bowl. Beat together with a hand or stand mixer on low -medium speed until combined. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl then beat again, briefly.Step 1. Preheat oven to 210°F (100°C). Prepare two sheets of parchment paper and a round plate or a cake ring of 7 inches/18 cm. Draw circles using a pencil and turn the baking paper over. Place the paper on two baking sheets with drawing down. Photo 9 & 10: Add the Eggs, one at the time, mixing well between each eggs. The cheesecake batter should be smooth and fluid. Biscoff spread- we like adding a drip cake design to this cake. You will need to melt the biscoff spread in the microwave so it will be spreadable. How to make even cake layers: Biscoff cookie spread-we like using lotus biscoff cookie spread, but any kind of cookie spread will work. 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.