Name: No-Bake Lotus Biscoff Cheesecake Recipe
Prep time: 25 min
Cook time: 9 min
Total time: 6 h 34 min
Cuisine: American
Ingredients: 30 Lotus Biscoff cookies (235g); 6 tablespoons (3oz/85g) unsalted butter, melted; 1 cup (237ml) heavy whipping cream, very cold; 12 1/3oz (350g) cream cheese, at cool room temperature; 1 cup (260g) Lotus Biscoff spread (Speculoos or any cookie butter); 2/3 cups (75g) powdered sugar; 1/8 teaspoon salt; 140g (heaping 1/2 cup) Lotus Biscoff spread (remaining from the jar); Reserved 1/4 cup (50g) cookie crumb mixture for garnish; 2 whole Lotus Biscoff cookies for decoration; Optional: fresh berries for garnish

Ingredients

30 Lotus Biscoff cookies (235g) for the crust, plus 2 extra for decoration

6 tablespoons (3oz/85g) unsalted butter, melted

1 cup (237ml) heavy whipping cream, very cold

12 1/3oz (350g) cream cheese, at cool room temperature

1 cup (260g) Lotus Biscoff spread (aka Speculoos or any cookie butter)

2/3 cup (75g) powdered sugar

1/8 teaspoon salt

The remaining 140g (heaping 1/2 cup) of Lotus Biscoff spread jar for topping

Instructions

Step 1: Adjust the oven rack to the middle position and heat the oven to 325°F (160°C). Line the bottom of a 9 or 10-inch springform pan with a parchment paper round.

Step 2: Using a food processor, pulse 30 Lotus Biscoff cookies into fine crumbs. Alternatively, place cookies in a large zipper lock bag and crush with a rolling pin until finely ground.

Step 3: Stir the melted butter into the cookie crumbs until evenly combined. Reserve 1/4 cup (50g) of this mixture in a small bowl, cover, and refrigerate for garnish later.

Step 4: Press the remaining crumb mixture evenly into the bottom of the prepared pan using a flat-bottomed glass or measuring cup. Bake for 8 to 9 minutes until the crust deepens in color and smells fragrant. Let it cool completely before filling; cooling in the freezer speeds this up.

Step 5: Beat the cold heavy whipping cream in a large chilled bowl with an electric mixer at medium speed until stiff peaks form. Be careful not to overbeat. Transfer whipped cream to a medium bowl and chill until needed.

Step 6: In the same mixer bowl (no need to clean), beat cream cheese, Lotus Biscoff spread, powdered sugar, and salt until very smooth and well combined.

Step 7: Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until the mixture is uniform in color and smooth without any white streaks.

Step 8: Spread the filling evenly over the cooled crust using an offset spatula or back of a spoon. Cover tightly with plastic wrap and refrigerate for 5 to 6 hours or overnight until set.

Step 9: Before serving, loosen the cheesecake from the springform rim with a sharp knife and remove the rim. Use a spatula or cake lifter to transfer the cake on its parchment round to a serving platter.

Step 10: Warm the remaining Lotus Biscoff spread in the microwave for about 40 seconds until melted and fluid. Drizzle some around the edges for a drip effect, then pour and spread the rest evenly over the cheesecake surface.

Step 11: Refrigerate again for at least 10 minutes to set the topping. Sprinkle the sides of the cake with the reserved cookie crumbs. For clean slices, dip a sharp knife in hot water, dry it, and wipe between each cut.

Step 12: Decorate the top with the remaining 2 Lotus cookies and garnish the serving platter with berries if desired. Serve cold straight from the fridge.

Tips & Variations

You can skip baking the crust if you prefer, but baking enhances the flavor and gives a firmer, crisper texture.

If you don’t have a food processor, crushing the cookies with a rolling pin works well to get fine crumbs.

For a lighter filling, you can substitute half the cream cheese with mascarpone cheese.

Try topping with crushed Lotus cookies or a sprinkle of sea salt for added texture and contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days to keep it fresh and creamy. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to one month. Thaw overnight in the refrigerator before serving. When reheating the topping drizzle, gently warm to fluid again if needed.

FAQs

Can I use regular peanut butter instead of Lotus Biscoff spread?

While you can substitute peanut butter, the flavor will be quite different. Lotus Biscoff spread gives the cheesecake its signature caramelized spice and cookie flavor that peanut butter doesn’t replicate.

Do I need a springform pan for this cheesecake?

A springform pan is recommended for easy removal without damaging the cake, but you can use a regular cake pan lined with parchment paper. Just be very careful when removing the cheesecake from the pan.