Lotus Biscoff Cheesecake
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An easy, no-bake cheesecake recipe that is guaranteed to please! This no-bake Lotus Biscoff Cheesecake is lightly sweet and perfectly refreshing! Skip the oven and make yourself an easy and delicious cheesecake from scratch.
What is Lotus Biscoff Cheesecake?
Lotus biscoff cheesecake is a no-bake cheesecake made with a biscoff biscuit base, followed by a layer of creamy cheesecake filling and then topped with a layer of melted lotus biscoff spread. This Lotus cheesecake is a perfect quick dessert to make, especially if your oven is crowded or if you simply don’t feel like baking! The hard part about this no-bake cheesecake is not going for seconds. This stuff is GOOD!
What YOU NEED TO MAKE LOTUS BISCOFF CHEESECAKE:
Lotus biscoff cookies: you will need about a total of 30 cookies, processed in your food processor.
Unsalted melted butter: helps the crust come together.
Cream cheese: make sure it’s softened to room temperature and always use brick style cream cheese and not the spreadable kind.
- Whipped cream: you can make your own homemade whipped cream, I find it convenient to use store bought whipped cream topping. Either is fine, you will need 8 oz, which is about 1 cup.
Lotus biscoff spread: you will need a whole 14 oz jar: 1 cup of it goes for the filling and the rest goes on the cheesecake topping. I like to use the creamy biscoff spread instead of the crunchy one, so I can get a smooth topping for my cheesecake.
How to Make Lotus Biscoff Cheesecake:
First Start by making the crust:
- Coat a 10-inch springform pan with cooking spray and line it with a rounded parchment paper.
- Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
- Add melted butter and pulse again until the mixture is evenly combined.
- Reserve 1/3 of the mixture in a small bowl and refrigerate until ready to use for garnishing later.
- Evenly spread the remaining crumb mixture to the prepared springform pan, then press with your hands or a flat-bottomed measuring cup.
- Refrigerate while making the filling.
Make the biscoff cheesecake filling:
- In the bowl of your stand mixer fitted with the paddle attachment, beat together the cream cheese and lotus biscoff spread until well combined and very smooth.
- Add the whipped cream and beat some more.
- Scrape the filling onto the cookie crust and spread into an even and smooth layer.
- Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or in the fridge for 6 hours.
- Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
- In a microwave safe bowl, heat the remaining Lotus Biscoff spread for about 50 seconds or until mixture is melted.
- Pour the melted Lotus Biscoff spread over chilled cheesecake, and spread into an even smooth layer using a butter knife.
- Garnish the surface of the cake with the 1/3 cup reserved crushed cookies around the edges.
- Serve cold with your favorite berries and enjoy!
How Long Can You Keep a No Bake Cheesecake in the Fridge?
No-Bake Cheesecake will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or to tightly wrap the springform pan in plastic wrap or foil when storing.
Also, I think that I should note that we can never get this cheesecake to last longer than 48 hours in our house!
Looking for more no-bake desserts? Here are some:
I’ve updated this recipe quiiiiteeee a few times, but that’s just because I have never been a fan of the pictures I have used. Here is the original picture.
Now go make this delicious lotus biscoff cheesecake and let me know what you think in the comments below!
The Best Lotus Biscoff Cheesecake Recipe