Description
This No-Bake Lotus Biscoff Cheesecake is a luscious, creamy dessert featuring the beloved caramelized flavor of Lotus Biscoff cookies and spread. Combining a spiced cookie crust baked to perfection with a smooth, cloud-like cheesecake filling and a glossy Biscoff topping, this cheesecake requires no traditional baking of the filling, making it an easy and indulgent treat. Perfect for special occasions or whenever a decadent dessert craving strikes.
Ingredients
Scale
For the crust:
- 30 Lotus Biscoff cookies (235g)
- 6 tablespoons (3oz/85g) unsalted butter, melted
For the filling:
- 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
For the topping:
- 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
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C) and position the oven rack in the middle. Line the bottom of a 9 or 10-inch springform pan with parchment paper. In a food processor, pulse the Lotus Biscoff cookies into fine crumbs or crush them in a zipper lock bag with a rolling pin. Stir the melted butter into the crumbs until evenly combined. Reserve 1/4 cup (50g) of this crumb mixture for garnish. Press the remaining crumbs evenly into the prepared pan’s bottom, compacting the crust firmly with a flat-bottomed glass. Bake for 8 to 9 minutes until deepened in color and fragrant. Allow to cool completely, speeding cooling by refrigerating or freezing briefly.
- Make the filling: Using an electric mixer on medium speed, whip the cold heavy cream in a chilled bowl until stiff peaks form without overmixing. Transfer whipped cream to a medium bowl and chill. In the same mixer bowl (no washing needed), beat together the cream cheese, Lotus Biscoff spread, powdered sugar, and salt until very smooth and combined. Gently fold the whipped cream into this mixture with a rubber spatula until uniform and cloud-like but stable.
- Assemble the cheesecake: Spread the filling evenly over the cooled crust using an offset spatula, smoothing the surface. Cover tightly with plastic wrap and refrigerate for at least 5 to 6 hours or overnight to set fully.
- Prepare the topping and serve: Remove the cheesecake from the springform pan carefully, using a knife to loosen the edges, then lift off the base with the parchment. Warm the remaining 140g Lotus Biscoff spread in a microwave-safe bowl for about 40 seconds until fluid. Using a piping bag or a snipped zipper lock bag, drizzle melted spread around the edges for a drip effect, then pour and smooth the rest over the top. Chill again for at least 10 minutes to set the topping. Sprinkle the reserved cookie crumbs around the sides and decorate with 2 Lotus cookies on top. For neat slices, dip a sharp knife in hot water, wipe dry, and slice, cleaning the knife between cuts. Optionally garnish with fresh berries and serve chilled. Store leftovers covered in the fridge for up to 5 days or freeze for up to a month.
Notes
- Baking the crust is optional but helps achieve a crisper, more aromatic base.
- Use very cold heavy cream and a chilled bowl to whip cream successfully.
- Folding whipped cream gently prevents the filling from becoming loose or curdled.
- For a smooth topping, melt the Biscoff spread until fluid but not too hot.
- Allow sufficient chilling time to ensure the cheesecake sets well before serving.
- Leftover cheesecake can be frozen, but texture is best within a month.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: No-Bake Cheesecake, Lotus Biscoff, Cookie Butter, Dessert, Easy Cheesecake, No-Bake Dessert, Cream Cheese
