Lusciously creamy, caramel-infused, and cookie-crusted, this dreamy, indulgent, irresistible dessert is pure bliss—Creamy Lotus Biscoff Cheesecake!
Why You’ll Love This Recipe
Creamy Lotus Biscoff Cheesecake is a dream for cookie butter lovers and cheesecake fans alike:
- No baking required, perfect for warmer months or quick prep
- Loaded with Biscoff flavor from crust to topping
- Make-ahead friendly, ideal for gatherings and holidays
- Smooth, rich, and perfectly sweet with a caramelized crunch
- Stunning presentation with minimal effort
Ingredients
- 200g (7 oz) Biscoff biscuits, crushed
- 80g (3 oz) unsalted butter, melted
- 300ml (1¼ cups) double cream
- 400g (14 oz) full-fat cream cheese
- 200g (7 oz) Biscoff spread
Optional Topping:
- 150g (5 oz) Biscoff spread, melted
- 50g (2 oz) Biscoff biscuits, crushed
Directions
- Mix the crushed Biscoff biscuits with the melted butter and press the mixture into the base of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, whisk together the double cream, cream cheese, and Biscoff spread until smooth, thick, and creamy.
- Spoon the filling onto the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight until fully set.
- Before serving, gently melt the additional Biscoff spread and pour it evenly over the top of the cheesecake. Sprinkle with crushed Biscoff biscuits for extra crunch and decoration.
- Chill for at least 1 more hour to set the topping. Slice and serve chilled.
Servings And Timing
- Servings: 12
- Prep Time: 20 minutes
- Chilling Time: 5 hours
- Total Time: 5 hours 20 minutes
- Calories: Approximately 445 kcal per serving
Variations
- Chocolate Drizzle: Add a drizzle of melted dark chocolate over the top before chilling.
- Mini Cheesecakes: Make individual servings in muffin tins lined with cupcake liners.
- Nutty Twist: Stir in crushed pecans or hazelnuts for added texture.
- Vegan Version: Use dairy-free cream cheese, plant-based cream, and a vegan butter substitute.
- Layered Version: Alternate layers of cheesecake filling and crushed cookies for a parfait-style dessert.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 5 days.
- Freezer-Friendly: Freeze whole or sliced portions wrapped tightly for up to 1 month. Thaw in the fridge before serving.
- Not Suitable for Reheating: Best enjoyed chilled.
FAQs
Is This Cheesecake No-Bake?
Yes, it requires no oven—just mix, chill, and enjoy.
Can I Use Whipping Cream Instead Of Double Cream?
Yes, just ensure it’s whipped to soft peaks before combining with other ingredients.
Can I Make This Cheesecake Without A Springform Pan?
A deep pie dish or cake pan lined with parchment works, but a springform makes removal easier.
Can I Use Another Brand Of Cookie Butter?
Yes, any smooth cookie butter will work, though Lotus Biscoff gives the most authentic flavor.
How Do I Know When The Cheesecake Has Set?
It should feel firm to the touch and hold its shape when sliced.
Can I Add Gelatin For Extra Stability?
Yes, dissolve 1 teaspoon gelatin in warm water and fold it into the filling for a firmer set.
What’s The Best Way To Crush Biscoff Biscuits?
Use a food processor, or place them in a zip-top bag and crush with a rolling pin.
Can I Make It Ahead?
Absolutely—it actually tastes better the next day after setting overnight.
What Toppings Go Well With This Cheesecake?
Try whipped cream, caramel drizzle, or chocolate shavings.
Can I Make It Sugar-Free?
Use a sugar-free cookie butter and low-sugar biscuits if available, and a sugar-free sweetener in place of any additional sugar.
Conclusion
Creamy Lotus Biscoff Cheesecake is the ultimate dessert for cookie butter fans. With its luscious filling, buttery crust, and signature Biscoff flavor in every bite, it’s a no-bake showstopper that’s as easy to make as it is to devour. Whether for a holiday, party, or just because, this cheesecake is sure to impress.
You Might Also Like
- Try the warm and comforting Zucchini Banana Oatmeal for a nourishing breakfast twist using similar ingredients.
- Craving more pizza vibes? These Golden Tortilla Pizza Pockets offer a crispy and cheesy handheld treat.
- These Cheesy Garlic Pull-Apart Muffin Cups are a gooey, garlicky snack perfect for sharing.
- For a low-carb dinner idea, the Low-Carb Italian Turkey Zucchini Skillet is a hearty, skillet-cooked favorite.
Creamy Lotus Biscoff Cheesecake
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This rich and indulgent cheesecake is made with a buttery Biscoff cookie crust, a velvety cream cheese and cookie butter filling, and a glossy layer of melted Biscoff spread on top. Simple, elegant, and packed with irresistible caramelized flavor.
Ingredients
- 200g (7 oz) Biscoff biscuits, crushed
- 80g (3 oz) unsalted butter, melted
- 300ml (1¼ cups) double cream
- 400g (14 oz) full-fat cream cheese
- 200g (7 oz) Biscoff spread
- Optional Topping:
- 150g (5 oz) Biscoff spread, melted
- 50g (2 oz) Biscoff biscuits, crushed
Instructions
- Mix the crushed Biscoff biscuits with melted butter and press into the base of a springform pan. Chill while preparing the filling.
- In a large bowl, whisk together the double cream, cream cheese, and Biscoff spread until thick and creamy.
- Spoon the filling over the chilled crust, smoothing the top. Refrigerate for at least 4 hours or overnight until firm.
- Before serving, melt the additional Biscoff spread and pour it over the cheesecake. Sprinkle with crushed Biscoff biscuits.
- Chill for 1 more hour to set the topping. Slice and serve chilled.
Notes
- For a firmer texture, freeze the cheesecake for 30 minutes before serving.
- You can substitute Biscoff spread with any cookie butter if needed.
- Use a hot knife to slice clean pieces.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 445
- Sugar: 20g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg