This No-Bake Lotus Biscoff Cheesecake is filled with caramelized Biscoff and whipped cream flavors. It has a creamy topping, a crunchy Biscoff base, and a melting Biscoff creamy filling—perfect for Biscoff lovers!
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Made with lotus Biscoff in several layers, this Biscoff Cheesecake is decadent and super delicious. Trust me, every bite of this creamy, no-bake cheesecake is indulging. The best thing is that without baking, you can make an elegant cheesecake for a birthday or any celebration and serve it as a dessert.
A hit in my family, this easy cheesecake recipe will be your family favorite, too!
You may also enjoy this, Easy Lotus Biscoff Tiramisu (Speculoos Tiramisu), Lotus Biscoff Stuffed Pancakes, Lotus Biscoff Cake Roll and Easy No-Bake Toblerone Cheesecake.
Why You Should Try This Recipe
- Desserts are always special, as they make celebrations amazingly memorable. This Biscoff recipe is super easy and uses a few ingredients without any baking.
- It is quick to gather- less than 20 minutes to prepare. Simply leave the cheesecake to chill in the fridge.
- With the melting flavors of Lotus Biscoff spread, cream cheese, and butter topped with crunchy Biscoff, this lotus cheesecake is a crowd-pleaser!
- This is the best Biscoff cheesecake recipe because it is easy to follow and tastes amazing. It is a cheesecake walk for beginners.
Ingredients
This recipe uses easy-to-find ingredients that can be bought from a local store if you don’t already have them in your pantry. Read the Recipe Card for the measurements.
For Lotus Biscoff Cheesecake
- Lotus biscoff biscuits: The star ingredient of this cheesecake is flavorful lotus biscoff. They are very popular and are available in local stores and most supermarkets. You may also purchase these biscuits online. If you can’t get the Lotus brand, you may use any other brand with a similar caramel-like flavor.
- Melted butter: Melted butter should form the base layer of Biscoff. You may use any brand of unsalted butter.
- Cream cheese: I prefer using full-fat cream cheese for the best results, but you may use any brand.
- Sugar: Powdered sugar works best for making a cheesecake as it helps create a smooth topping.
- Lotus Biscoff Spread is a creamy cookie butter caramelized with Lotus Biscoff biscuits. I love this creamy spread; its texture is like chocolate or peanut butter. You may use any other brand’s cookie butter as well.
- Double cream: The Creamier the cheesecake, the merrier it is. The cream helps bind the cake and create a fluffy and airy cheesecake. If you are on a diet plan, feel free to reduce the cream but the taste won’t be the same.
For the Filling
- Whipped cream: Use whipped cream to make a soft and pillowy cheesecake.
- Crushed biscoff biscuits: add the much-needed crispy texture to the cheesecake.
- Lotus biscoff biscuits: As many biscoff biscuits as you need for decoration.
- Lotus biscoff spread: to drizzle in the center.
Tips and Substitutions
- Whipped cream: Perfectly whipping the cream is key to a perfect cheesecake. Use cold whipped cream only, as it may not whip properly if it is too warm. You may also use cold equipment to ensure that the cream doesn't melt quickly before reaching the peaks or curdle like butter, which we don't want.
- Cream cheese: Full-fat cream cheese is recommended for the best results. You may also enjoy these Chocolate Chip Cookie Cheesecake Bars.
- Chill: Chill the cheesecake for at least 30 minutes or overnight before topping it with the spread.
- Folding: Fold the whipped cream and cream cheese gently, or the cheesecake will not be airy and fluffy enough.
How to Make No-Bake Lotus Biscoff Cheesecake
- Grab the lotus biscoff biscuits.
2. In a food processor, add the lotus Biscoff biscuits and blitz until they become crumbs. Then add melted butter and lotus spread. Blitz again until everything is equally combined.
3. Add the crumbled buttery biscoff to a springform pan and use a spoon to firmly press the crumbs into the pan's base to create a solid biscuit base. Use a springform pan to make the cheesecake. Make sure crumbs are spread evenly. Set aside for later.
4. In a glass or ceramic bowl, add cream cheese, sugar, and lotus biscoff spread and mix until evenly combined. Meanwhile, whip double cream until stiff peaks appear. Then, add the whipped cream to the cream cheese mixture and fold in the whipped cream using a spatula.
Finally, add the creamy filling on top of the biscuit base and use a smoother to smooth the top of the filling evenly. Cover with cling film and leave to set overnight or for 5-6 hours in the fridge.
How to Decorate Lotus Biscoff Cheesecake
- To be honest, you don’t need to decorate this cheesecake, but it adds more fun and flavor! To decorate I used lotus biscoff biscuit crumbs, lotus biscoff spread, whipped cream and more lotus biscoff biscuits.
- Start by adding whipped cream to a piping bag (you can use a star nozzle). Then, pipe the whipped cream around the rim of the cheesecake, leaving small gaps for the lotus biscoff biscuits.
- You may add the lotus biscoff biscuits horizontally between the whipped cream to create a crusty layer.
- At the center of the cheesecake, add a few crushed lotus biscoff crumbs and drizzle with melted lotus biscoff spread. You may heat the lotus biscoff spread in a microwave for a few seconds to melt it. I love topping this cheesecake with the melted spread!
- Serve this decadent cheesecake as a dessert or a delicious sweet treat.
Recipe FAQs
The cheesecake is quite soft, so it needs a base to hold it up. For this reason, I wouldn't recommend making it without the crust.
Yes, this biscoff cheesecake recipe can be made ahead. You may make it a day ahead. Refrigerate the lotus biscoff cheesecake without the additional toppings and decorate it once you are ready to serve it.
Lotus Biscoff biscuits are brown and crispy. They have a caramel-like flavor and include warming spices.
You may store the cheesecake in a dry container with a lid (you may cover it with cling film) in the refrigerator for up to 3 days, but only if you can resist it for that long!
More Tasty Cheesecake Recipes
No-Bake Lotus Biscoff Cheesecake
Equipment
- springform pan
Ingredients
No-Bake Lotus Biscoff Cheesecake
- 240 g of lotus biscoff biscuits
- 70 g of melted butter
- 1 teaspoon of lotus spread
- 400 g of cream cheese
- 75 g of sugar
- 150 g of lotus biscoff spread
- 250 ml of double cream
Decorate A No-Bake Lotus Biscoff Cheesecake
- 150 g whipped cream
- 4 crushed biscoff biscuits
- As many biscoff biscuits as you need for decoration
- Lotus biscoff spread to drizzle in the center
Instructions
How to Make A No-Bake Lotus Biscoff Cheesecake
- Add 240g of lotus biscoff biscuits to a food a processor. Blitz until they become crumbs and then add 70g of melted butter and 1 teaspoon of lotus spread. Blitz again until everything is equally combined.
- Add the crumbs to a spring form pan and use a spoon to firmly press the crumbs into the base of the pan to create a solid biscuit base (make sure crumbs are spread evenly). Set the base aside.
- Add 400g of cream cheese, 75g of sugar and 150g of lotus biscoff spread to a medium sized bowl and mix until equally combined.
- Meanwhile, whip 250ml of double cream until stiff peaks appear. Then, add the whipped cream to the cream cheese mixture and fold in the whipped cream using a spatula.
- Finally add the creamy filling on top of the biscuit base and use a smoother to smooth the top of the filling evenly. Cover with cling film and leave to set overnight or for 5-6 hours in the fridge.
How to Decorate A No-Bake Lotus Biscoff Cheesecake
- Start off by adding some whipped cream (150g) to a piping bag (option to use a star nozzle). Then, pipe the whipped cream around the rim of the cheesecake leaving small gaps between for the lotus biscoff biscuits.
- Then, add the lotus biscoff biscuits in between the whipped cream horizontally.
- Now add seven crushed lotus biscoff crumbs to the centre of the cheesecake and drizzle with melted lotus biscoff spread in the centre. NB: heat lotus biscoff spread in a microwave for 30 seconds to melt it.
- Get ready to eat!!!
Notes
- Use of full fat cream cheese
- Make sure to chill the cheesecake for at least 30 minutes before it is topped with the spread.
- Fold the whipped cream and cream cheese gently so that it stays airy.
Zoe
My friends and I really enjoyed this cheesecake it was so delicious - can't wait to make this again 😋