If you’re a fan of Lotus Biscoff cookies—that iconic caramelized biscuit with warm, spiced undertones—then this No-Bake Lotus Biscoff Cheesecake is a dessert you absolutely need in your life. This luscious, layered cheesecake is rich, velvety, and packed with that unmistakable Biscoff flavor in every bite. Best of all? No oven required!
Whether you’re hosting a dinner party, celebrating a birthday, or just treating yourself to a weekend indulgence, this cheesecake delivers all the creamy satisfaction of a classic cheesecake with a unique twist. And because it’s no-bake, it’s practically foolproof and perfect for warm-weather days or when you want to avoid turning on the oven.
Why You’ll Love This No-Bake Lotus Biscoff Cheesecake
- No baking needed – Ideal for summer and easy prep days.
- Full of Biscoff flavor – Cookie crust, cookie butter, and even Biscoff crumbs on top!
- Creamy, light texture – Thanks to whipped cream and cream cheese.
- Stunning presentation – Looks like a bakery-level treat with minimal effort.
- Make-ahead friendly – Chill it overnight for even better flavor and texture.
Ingredients
For the Biscoff Crust:
- 2 cups (about 200g) Lotus Biscoff biscuits, finely crushed
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 2 1/2 cups (560g) cream cheese, softened
- 1/2 cup (125g) Lotus Biscoff spread (cookie butter)
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream, cold
For the Topping:
- 1/3 cup (80g) Lotus Biscoff spread, melted
- Crushed Biscoff biscuits (for garnish)
- Optional: Whipped cream or piped cream cheese swirls for decorating
Instructions
1. Prepare the Crust
Start by lining the base of an 8-inch (20 cm) springform pan with parchment paper. In a mixing bowl, combine the crushed Biscoff biscuits and melted butter. Stir until evenly coated and the texture resembles wet sand.
Press the mixture firmly into the bottom of the pan to create a solid, even crust. Use the back of a spoon or the base of a glass to compact it tightly. Refrigerate for at least 30 minutes to set.
2. Make the Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the Biscoff spread and vanilla extract, and continue to beat until fully incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cream cheese mixture in batches, being careful not to deflate it. This adds lightness to the cheesecake.
Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 6 hours, or ideally overnight, to allow the cheesecake to firm up.
3. Top with Melted Biscoff
Once the cheesecake is fully set, melt the remaining Biscoff spread in the microwave (about 20–30 seconds until pourable). Pour it over the top of the cheesecake and gently spread it to the edges using an offset spatula.
Sprinkle crushed Biscoff cookies around the edge or over the entire top for added crunch and decoration. Add dollops of whipped cream or piped swirls if desired.
Chill for another 30–60 minutes to set the topping before slicing.
Tips for Perfect Results
- Use full-fat cream cheese for the best texture and flavor.
- Chill thoroughly – Rushing this step will result in a soft or runny cheesecake.
- Use a springform pan – This makes it easier to release the cheesecake cleanly.
- Warm knife for slicing – Dip your knife in hot water and wipe it clean between slices for clean cuts.
Flavor Variations
- Chocolate Swirl: Add a swirl of melted dark chocolate into the filling before chilling.
- Salted Caramel: Drizzle salted caramel sauce over the top layer with the Biscoff spread.
- Mini Versions: Use muffin tins or small jars to make individual cheesecakes.
Storing Your Cheesecake
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze slices for up to 1 month. Wrap tightly and thaw overnight in the fridge before serving.
Serving Suggestions
This cheesecake is rich and indulgent, so a small slice goes a long way. Serve with:
- Fresh whipped cream
- A drizzle of caramel or chocolate sauce
- A cup of espresso or strong coffee
- Vanilla ice cream for extra indulgence
Final Thoughts
This No-Bake Lotus Biscoff Cheesecake is the ultimate treat for cookie butter lovers. With its buttery Biscoff crust, light and fluffy filling, and glossy cookie butter topping, it’s a no-bake dessert that’s as easy as it is elegant. Whether you’re new to no-bake recipes or a seasoned dessert pro, this one is sure to become a favorite on your go-to list for parties, holidays, and cozy weekends at home.
One bite, and you’ll see why everyone is obsessed with Biscoff!