The recipe I made to properly test out its functions were these yummy no bake biscoff cheesecakes (we've gone a bit biscoff mad in this house recently). It's hard to believe, but every part of the recipe (apart from melting the butter - although I'm sure they'll come up with a way of doing that one day) was made in the Magimix. I had no idea the Magimix came with a whisk attachment, which meant I didn't have to get a separate bowl and whisk out, to whisk up the double cream to soft peaks. The standard blade did the rest of the work by crushing up the biscuits and then mixing the cheesecake filling. It was also the first time EVER that my three year old didn't cry when I used a food processor. She is incredibly sensitive to loud noises but the Magimix is unbelievably quiet. This is a big added bonus and I later found out that it has been awarded a Quiet Mark stamp of approval!
These no bake biscoff cheesecakes are so simple to make and such a decadent make ahead dessert, perfect for the summer season. I don't know anyone that would say no to one of these, although a word of warning - they are VERY RICH! You might need a lie down after you've eaten one. I'm really looking forward to road testing the Magimix some more over the next few weeks so keep a look out for more recipes soon!
TOP TIPS FOR MAKING NO BAKE BISCOFF CHEESECAKES
- Instead of making 6 individual cheesecakes you can make 1 x 20cm round cheesecake in a springform tin if you wish.
- These cheesecakes can be made 3 days ahead of schedule, making it the perfect make-ahead dinner party dessert.
- To make it ultra decadent, serve the cheesecakes with a big dollop of clotted cream on top.
OTHER CHEESECAKE RECIPES YOU MIGHT LIKE
- Baked Raspberry Cheesecake from Jam and Clotted Cream
- Chocolate Honeycomb Salted Caramel Cheesecake from Jam and Clotted Cream
- Blueberry Orange Cheesecake Bars from Jam and Clotted Cream
- Peanut Butter Cheesecake from Taming Twins
- Layered Limoncello Cheesecake from A Mummy Too
NO BAKE BISCOFF CHEESECAKES
No Bake Biscoff Cheesecakes
prep time: 25 MINScook time: total time: 25 mins
A super easy no bake Biscoff cheesecake using both biscoff spread and lotus biscoff biscuits. All made in my Magimix.
ingredients:
- 20 Lotus Biscuits
- 50g Butter, melted
- 225g Cream Cheese (Full Fat)
- 200g Biscoff Spread
- 225ml Double Cream
- To decorate: 3 Lotus biscuits, halved
instructions:
- Place the lotus biscuits in your food processor (I used my Magimix) and pulse until fine breadcrumbs form.
- Pour the melted butter through the funnel and continue to pulse until combined.
- Spoon the crumbs into 6 ramekins and lightly press down. Chill while you make the cheesecake topping.
- Wash out your food processor then using the whisk attachment (Magimix has a whisk attachment - otherwise use an electric handheld whisk) whip the double cream until soft peaks form.
- Spoon the cream into a large bowl and set aside, then place the cream cheese, biscoff spread and vanilla extract into the large bowl with the blade attachment and process until combined. Fold the mixture into the whipped cream and chill for 30 minutes.
- Using a piping bag, pipe the cheesecake mixture onto the biscuit bases before returning to the fridge for a further 30 minutes. When you're ready to serve, place half a lotus biscuit on top of each cheesecake.
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