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.
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 is Lotus Biscoff Spread?
If you’ve never tried Biscoff spread, you are in for a TREAT! Biscoff cookie butter is a creamy, vegan, nut-free spread, made with Biscoff cookies that has the consistency of peanut butter. It tastes like gingerbread cookies pulverized into a thick and rich spread. Biscoff spread is available is most grocery stores- usually in the peanut butter aisle. I love anything all biscoff recipes, here are more biscoff desserts on the blog: No-Bake Biscoff Bars, No-Bake Biscoff Truffles and Biscoff Krispie Treats. YUM!
What YOU NEED TO MAKE BISCOFF CHEESECAKE:
Scroll all the way down to end of this post, for exact measurements and a printable option.
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 this Lotus Biscoff Cheesecake Recipe:
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.
To Serve Lotus Cheesecake :
- 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:
No-Bake Chocolate Biscuit Cake
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!
Lotus Biscoff Cheesecake
A delicious No-Bake Biscoff Cheesecake, with a Lotus biscuit base, a creamy cheesecake filling, sprinkled with more biscuits and and a biscoff drizzle.
Ingredients
For the crust
- 30 Lotus Biscoff cookies
- 6 tablespoons unsalted butter- melted
For the filling
- 8 oz whipped cream topping
- 16 oz cream cheese (brick style- softened at room temperature
- 1 cup lotus biscoff spread
For topping
- 1/2 cup lotus biscoff spread- melted
Instructions
TO MAKE 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.
TO MAKE THE FILLING:
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and lotus biscoff spread until well combined.
- Add the whipped cream and beat some more until well combined and very smooth.
- 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 hour only or up about 4-6 hours in the fridge, to let the filling harden a little.
TO SERVE:
- 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 (1/2 cup) for about 50 seconds or until mixture is melted.
- Pour the melted biscoff spread over cheesecake, and spread into an even smooth layer using a butter knife.
- Garnish the cake with the 1/3 cup reserved crushed cookies around the edges.
- Serve with some berries and enjoy!
Recommended Products
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 66mgSodium: 246mgCarbohydrates: 32gFiber: 0gSugar: 15gProtein: 5g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
I made this and it was so easy, shame I didn’t have the right size tin, but I still made it work. Struggled to get it out like but I got there in the end too lol.
Any idea on how many calories 1slice contains
Glad you made it work! There is about 320 calories/slice. That’s based on the online nutrition calculator I have on the website 🙂 Hope this helps!