To make this delicious No Cook, Dairy Free Cheescake you just need to find (or order online) a package of Lotus Biscoff Cookies and a jar of Biscoff Creamy Cookie Butter. Then with a few other readily available ingredients, you're all set to go.
The cookies are very popular in Europe and Asia, but not so common in the US. At least that's what Dave Chang said on his podcast when he challenged (should I say dared?) his listeners to find them. To my surprise, there they were nestled among the digestives and imported cookies right at my local Nugget Market. I see why he made such a big deal about them - for store bought cookies, they are among the best.
This cheesecake recipe using Lotus Bischoff Cookies and Biscoff Cookie Butter from the mother/daughter team at
Kaotic Krunch was obviously going to be good. A few Non Dairy ingredient substitutions, along with a Gluten Free option, makes it a dessert everyone can enjoy.
My Paleo Marin Rating: 3 Persimmons*
How to Make Lotus Biscoff Cookie Cheesecake:
Plan Ahead: Prep Time: 30 Minutes; Chill: 10 hours; Finishing: 30 minutes.
For the gluten free option, see links in Ingredient List below.
Ingredient List:
Ingredients for the Crust:
1 package Lotus Biscoff Cookies (250 g)
5 tablespoons (75g) unsalted Miyokos Cultured Vegan Butter Spread, melted
Note: For Gluten Free Cookies, you can make them at this link - just substitute Bob's Red Mill Gluten Free Flour (dairy free). Or purchase them here ($$).
Ingredients for the Filling:
1 1/2 cups coconut cream, chilled
2/3 to 3/4 cup powdered sugar, sifted, divided
2 1/2 cups dairy free cream cheese, room temperature (Note: I used 2 1/2 - 8 oz. cartons of Kite Hill Almond Milk Cream Cheese)
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/2 cup + 2 tablespoons
Bischoff Creamy Cookie ButterNote: For gluten free Cookie Butter, use gluten free Biscoff cookies and the link here.
Ingredients for Topping & Garnishes:
1/2 cup + 2 tablespoons Biscoff Creamy Cookie Butter, melted
Mix & Match Garnishes: 6-8 Cookies for decoration; Fresh Raspberries; melted Cookie Butter drizzled over each piece before serving
(Note: To use as a decoration, you will need to set aside 6-8 cookies when making the crust, or buy an extra package of cookies.)
Directions:
Grease an 8" or 9" springform round pan. Add a circle of parchment paper on the bottom and add strips of parchment around the sides; grease the parchement papers. Before you are ready to make the filling, put the stand mixer bowl and paddle attachment in the refrigerator to chill for 30 minutes.
Directions for Making the Crust:
1. Either add the package of Biscoff Cookies to a food processor and process until they are a fine crumb, OR put the cookies in a large ziplock bag and beat with a rolling pin until they are a fine crumb.
2. Put the ground cookies in a bowl and add the melted butter. Mix thoroughly. Spread out over the bottom of the prepared pan and pat down with the bottom of a glass to compress the crust.
3. Cover with plastic wrap and put in the fridge for at least 1 hour, or better overnight. Or, put in the freezer for 15-20 minutes, uncovered.
Directions for the Making the Filling:
1. Pour the chilled coconut cream into the chilled stand mixer bowl (see note above). Add 1/2 of the powdered sugar and beat for about 2-3 minutes, until the mixture is a bit stiff. Carefully slide this mixture into a medium bowl. Set aside.
2. In the same bowl, add the softened cream cheese and lemon juice. Beat for 1 minute. Add the vanilla extract, the Biscoff Cookie Butter (room temperature or softened for 10 seconds in a microwave), and the rest of the powdered sugar. Mix until soft and fluffy, about 2 minutes.
3. Fold in the whipped coconut cream gently to combine.
4. Pour the filling mixture over the the prepared cookie crust and spread out with an offset spatula. Tap a few times on the counter. Cover with plastic wrap and put in fridge for at least 8-10 hours, or overnight.
Directions for Making the Topping:
1. Melt the Bischoff Creamy Cookie Cream in a small pot over low heat, stirring and watching carefully. Spread it over the cheese cake with an offset spatula. Put it in the freezer for about 30 minutes to set the topping.
2. When ready to serve, take a sharp knife to cut through the crust and use a wide pie or cake server to lift the pieces of cheesecake from the pan. Add garnishes of choice.
The cheesecake can be stored in the fridge in a covered container for 3-5 days. The recipe says it can be frozen if well covered for 1-2 months. Thaw in the refrigerator overnight before serving.
See Links Below for Additional Dairy Free Cheesecake Options:
See Instagram Reel for My Paleo Marin Biscoff Cheesecake here.
Recipe adapted from Kaotickrunch.com here.
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*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
Ingredient List:
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