No-Bake Lotus Biscoff Cheesecake

5 from 1 vote

No-Bake Lotus Biscoff Cheesecake

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!

Prep Time10

Freeze Time5

Total Time5 10

Course: cheesecake, Dessert

Cuisine: American, British

Servings: people

Calories: 286kcal

Author: Jen Sim

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

Notes: Whipping the cream perfectly is key to a perfect cheesecake. Use cold whipped cream for the best results. Cold equipment will also ensure that the cream doesn't melt quickly.

1 Biscoff Biscuit: 37 Calories.

Lotus Biscoff Spread (1 tbsp): 87 Calories.

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.

Nutrition