Looking for a yummy Easter dessert that will impress your guests? Look no further than these Biscoff Easter Egg Cheesecakes! These perfect little cakes are made with layers of Lotus biscuit crumbs and creamy cheesecake , topped off with more colourful biscoff biscuits and grated chocolate. They’re simple to make and will be a hit with everyone at your Easter party.
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This Lotus Biscoff Cheesecake is a brilliant No-Bake Cheesecake so lighter than traditional oven bake cheesecake recipes. By serving these Biscoff Cheesecake Easter Eggs on an Easter themed tray or serving plate, you will get a real WOW moment when they appear!
What is Biscoff?
It seems to be everywhere at the moment but it is basically a spice that gives a caramel flavour. You may recognise it as Speculoos/ Speculaas which is what the spice is named after. The spice is a blend of Nutmeg, Cloves, Ginger and Cinnamon (some people also add Cardamon but I find the best way is without it)
You can make your own Biscoff/ Speculoos cookies but for ease I use Lotus Biscoff Biscuits/ Cookies in this recipe.
Which Lotus Biscoff Spread do I use?
Either the smooth or the crunchy will do perfectly. If you are a cheesecake purist, then you may want to stick with the smooth version but I love the added texture of the crunch.
How fine do the crushed Biscoff cookies crumbs need to be?
Again, this is personal taste. Leaving some slightly bigger crumbs will add a wonderful crunch to the cheesecake. I crush mine using a pestle or a small rolling pin but a hand held electric mixer is good too. I can never be bothered cleaning it for such a small amount so tend to do it by hand.
Tips for the perfect Biscoff Cheesecake
- For the best results, make sure to whisk your Double Cream/ Heavy Whipping Cream until it is really stiff peaks. It is the air in your cream that will make your cheesecake set.
- Fold the ingredients in, using a figure of 8 movement to keep as much air as possible. It is best to use as large mixing bowl or the bowl of a stand mixer as you can so you be as gentle as possible.
- This recipe really needs Full Fat softened cream cheese for the perfect creamy cheesecake layer – The low fat versions definitely do not set as well.
Can I use any substitute ingredients?
- You could try substituting peanut butter for Lotus spread for a nutty, salty cheesecake – I would then swap the Lotus biscuits for plain digestive biscuits or peanut cookies.
- Try using white chocolate Easter Eggs – This might be too sweet with the Biscoff for some but it is awesome with lemon juice (1tsp) and zest of 1 lemon.
- Try substituting Lotus Biscoff cookies for Oreo cookies.
How long does the cheesecake last for?
You can get two days out of the mixture – I would not leave any longer due to the cream content. This delicious cheesecake recipe is best eaten the following day.
If you’re looking for a dessert that lasts a bit longer, you might also enjoy a cottage cheese cookie dough recipe, which offers a lighter and delightful alternative.
What size Easter Eggs should I use?
I use 138g Easter Eggs – These use really filling ingredients so any bigger and you would struggle to eat a whole Egg.
By making sure to scrape down the sides of the bowl, you should have the entire cheesecake to fill 6 halves of Easter Egg.
If you need to make the cheesecake filling go further, then do not fill as much and use more Biscoff cookies and/or chocolates to fill the egg.
What can I use outside of Easter when there are no Easter Eggs available?
You can make this Biscoff Cheesecake into a more traditional cheesecake by mixing the biscuit crumbs with 25g of melted butter.
Add the Biscoff crust to a 8″ cake tin/ cake pan and press down firmly in the bottom of the pan, then refrigerate for around 20 minutes.
Make the cheesecake the same as in the recipe below and add on top of the crust base.
Biscoff Easter Egg Cheesecakes
Ingredients
- 284 ml Double Cream
- 280 g Cream Cheese I use full fat Philadelphia
- 100 g Granulated Sugar
- 150 ml Biscoff Spread Either smooth or crunchy is fine
- 1 tsp Vanilla Extract
- 3 tbsp Icing Sugar
- 10 Lotus Biscoff Biscuits/Cookies
- 3 Whole Easter Eggs I use the 138g eggs – The sort that tend to have one Creme Egg included so not too big
- 20 g Chocolate for grating over the top Optional
Instructions
- Using an electric whisk on a medium speed, whisk the double cream until really stiff
- In a separate bowl, mix together the granulated sugar and the Cream Cheese
- Stop the whisk and fold in the icing sugar and the Biscoff Spread to the cream cheese mix
- Add the vanilla extract, then fold all this mix into the double cream. Do this gently, you do not want to beat the air out of it
- Separate the Easter Egg Halves and smooth off the top
- Crush the 10 biscoff biscuits into a fairly small crumb and add 2 dessert spoonfuls to the base of each Egg half
- Spoon 2 1/2 heaped tbsp of the cheesecake mixture – They should be fairly full. Smooth off the top.
- Sprinkle the remaining crushed biscuits on top of the cheesecake eggs
- Grate the chocolate on top of the crushed biscuits
- Refrigerate for 4 hours (If you can leave them that long). This recipe works best when you have a thoroughly chilled cheesecake
Nutrition
Have you got any other Biscoff Recipes?
There are so many delicious recipe ideas to try. I highly recommend my 4 ingredient Biscoff Brownie Bites and my Biscoff/ Speculoos Macarons or Speculoos Crumble Cookies. This summer I will also be sharing my Biscoff Ice Cream. The possibilities really are endless with Biscoff flavour.
If you are looking for alternatives to chocolate eggs for this Easter, A Mum Reviews shares how to make Fun Layered Jelly Eggs
I was a tad scared of seeing the amount of calories in these… but do you know what? It’s Easter… there are no calories! 😉
I have seen so many of these and never even considered to make my own. Thank you for the easy to follow recipe, it really is handy… though I had best not show Liv! 😉 Sim xx
Ohh! My girls have been wanting to try making something like this and Biscoff is their favourite treat. Yum, yum! These look amazing! x