Introduction
Craving something sweet but don’t want to turn on the oven? Say hello to the No-Bake Lotus Biscoff Cheesecake, a creamy dream layered with spiced cookie magic. This dessert brings together silky cream cheese, whipped cream, and the irresistible flavor of Lotus Biscoff in a chill-and-serve masterpiece. It’s simple, elegant, and dangerously addictive.
Why You’ll Love This Recipe
No Oven Required
Seriously — no baking involved. Just a few simple steps and a little chill time in the fridge.
Perfect for Biscoff Lovers
Every bite is infused with that caramelized, cinnamon-spiced Biscoff goodness. It's like a hug in dessert form.
What is Lotus Biscoff?
The Origins of Biscoff
Biscoff cookies (also known as Speculoos) originated in Belgium. “Biscoff” stands for “biscuit” + “coffee,” because they’re perfect with a cuppa!
Why Biscoff is so Addictive
It’s that perfect combo of crunchy texture and deep, caramel spice. Add in butter, cream, and sugar? Game over.
Ingredients Needed
For the Biscoff Base
- 200g (about 20 cookies) Lotus Biscoff biscuits
- 90g unsalted butter, melted
For the Cheesecake Filling
- 500g cream cheese (full-fat)
- 100g powdered sugar
- 1 tsp vanilla extract
- 200 ml heavy cream (cold)
- 3 tbsp Lotus Biscoff spread
For the Topping
- 3–4 tbsp melted Biscoff spread
- Crushed Biscoff cookies (for garnish)
Equipment You’ll Need
- Springform pan (8 or 9 inches)
- Food processor or rolling pin
- Mixing bowls
- Electric mixer or whisk
- Silicone spatula
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Make the Biscoff Crust
Crush the Biscoff cookies into fine crumbs using a food processor (or smash in a Ziplock with a rolling pin). Mix with melted butter until well combined. Press this into the base of your springform pan. Flatten it evenly using the bottom of a glass. Refrigerate for at least 30 minutes.
Step 2: Whip Up the Creamy Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream and Biscoff spread into the cream cheese mixture until fluffy combined.
Step 3: Assemble and Chill
Spoon the filling over the chilled base. Smooth the top with a spatula. Cover with foil or plastic wrap and refrigerate for at least 6 hours or overnight.
Step 4: Add the Biscoff Topping
Once set, drizzle melted Biscoff spread on top and sprinkle with crushed cookies. Slice, serve, and savor!
Tips for the Best Cheesecake Texture
- Use full-fat cream cheese — it sets firmer and tastes richer.
- Chill long enough. Overnight is best for a perfect set.
- Don’t overmix the filling; you want it fluffy, not soupy.
Storage and Make-Ahead Tips
- Store leftovers in the fridge in an airtight container for up to 4 days.
- You can make it 1–2 days in advance.
- Want to freeze? Wrap tightly and freeze for up to 1 month (without topping). Thaw in the fridge overnight.
Biscoff Cheesecake Variations
Mini Biscoff Cheesecakes
Use muffin tins with liners for adorable, individual servings. Great for parties!
Chocolate Biscoff Cheesecake
Add a melted chocolate layer between the crust and filling for double the decadence.
Serving Suggestions
- Top with whipped cream swirls
- Pair with a hot latte or espresso
- Add berries for a tangy contrast
Common Mistakes to Avoid
- Skipping the chilling time (it’ll fall apart!)
- Using low-fat cream cheese
- Over-whipping the mixture (it can split)
Nutritional Breakdown (Approx. per slice, serves 10)
- Calories: 420
- Fat: 32g
- Carbs: 28g
- Sugar: 22g
- Protein: 5g
Conclusion
If you're looking for a showstopping dessert that’s effortlessly elegant, this No-Bake Lotus Biscoff Cheesecake is your answer. It’s rich, creamy, and overflowing with cookie flavor — and you don’t even need to touch the oven. Whether it’s a family gathering or just a sweet treat for yourself, this cheesecake brings smiles with every slice.
FAQs
1. Can I use another type of cookie for the crust?
- Yes! Digestive biscuits or graham crackers work, but Biscoff offers the best flavor.
2. How long can I keep Biscoff cheesecake in the fridge?
- It’ll stay fresh for 3–4 days if kept in an airtight container.
3. Can I use whipped topping instead of heavy cream?
- Sure, but the texture may be lighter and less creamy.
4. Is it okay to freeze the cheesecake with the topping?
- The topping may weep or get sticky after thawing, so add it fresh before serving.
5. Can I make this vegan?
- Yes! Use vegan cream cheese, dairy-free cream, and plant-based butter.
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