The combination of creamy, tangy cheesecake filling and the spiced, caramelized crunch of Lotus Biscoff cookies is nothing short of magical. As you slice into this no-bake treat, the smooth filling gives way to a satisfying crunch from the Biscoff crumbs, making each bite a perfect balance of textures. The slightly warm aroma of the cookies mingles with the fresh, cool sweetness of the cheesecake, and it’s as if you’re taking a bite of a dessert that’s been crafted just for you.
The best part? This cheesecake requires no oven time, which means you get all the indulgence without the hassle. It’s one of those recipes where the fridge does all the hard work while you can focus on perfecting your other favorite dishes. Plus, the no-bake nature makes it a fantastic option for summer gatherings or any time you want to enjoy a decadent dessert without turning on the oven.
You can even play around with the crust—perhaps mixing in a little bit of cocoa powder or toasted nuts for added depth of flavor. If you have a soft spot for extra sweetness, a drizzle of caramel or a few extra crumbled Biscoff cookies on top takes it to a whole new level. It’s a dessert that invites creativity, but the classic version is just as comforting and satisfying, guaranteed to become a favorite in your recipe rotation.
Key Ingredients in No-Bake Lotus Biscoff Cheesecake
Each ingredient in this no-bake Lotus Biscoff cheesecake plays a crucial role in building the rich, indulgent layers of flavor and texture that make this dessert so irresistible. From the sweet, spiced cookies to the velvety smooth filling, these simple ingredients come together to create a cheesecake that’s nothing short of perfection.
- Lotus Biscoff cookies
These iconic, spiced cookies form the base of the crust, offering a delightful crunch and a deep caramel flavor that perfectly complements the creamy filling. Their slight cinnamon kick brings warmth and richness to the overall taste. - Melted butter
Melted butter binds the crushed Biscoff cookies together, creating a firm yet slightly crumbly crust. It adds richness and a smooth texture that balances the crispness of the cookie crumbs. - Cream cheese
Cream cheese is the foundation of the cheesecake filling, providing that signature creamy and tangy taste that contrasts beautifully with the sweetness of the Biscoff cookies. It gives the filling a velvety smooth consistency and a rich flavor. - Powdered sugar
Powdered sugar sweetens the cream cheese filling without making it grainy. It helps achieve that perfect, smooth texture that melts in your mouth while maintaining the right amount of sweetness to balance the spiced cookies. - Vanilla extract
A splash of vanilla extract elevates the flavor profile of the cheesecake filling, adding a subtle yet comforting sweetness that enhances the other ingredients without overpowering the Biscoff flavor. - Heavy whipping cream
Heavy whipping cream is what gives the cheesecake filling its luscious, fluffy texture. When whipped, it adds volume and a smooth, airy quality to the filling, turning it into a cloud-like dream with every bite. - Lotus Biscoff spread
The Biscoff spread is like a silky, caramelized kiss to the filling. It infuses the cheesecake with that distinct cookie flavor, making it even more indulgent. Swirling this rich spread into the cream cheese mixture gives the cheesecake an extra layer of flavor that takes it from delicious to divine.
How to Make No-Bake Lotus Biscoff Cheesecake
STEP 1:
Begin by preparing the base of the cheesecake. Place the Lotus Biscoff cookies into a food processor or a sealed plastic bag. Crush the cookies until they are finely ground and resemble sand.
STEP 2:
Transfer the crushed cookies into a medium-sized mixing bowl. Pour in the melted butter and stir thoroughly until the mixture has a wet, sandy texture.
STEP 3:
Now, take a springform pan, preferably 8 inches, and press the cookie-butter mixture evenly into the base of the pan. Use the back of a spoon or your fingers to press it down firmly, ensuring the base is compact. Place the pan in the refrigerator and allow it to chill while you prepare the cheesecake filling.
STEP 4:
In a separate large mixing bowl, add the cream cheese. Using a hand mixer or a stand mixer, beat the cream cheese on medium speed until it becomes smooth and creamy with no lumps. This should take about two to three minutes.
STEP 5:
Once the cream cheese is smooth, add the powdered sugar to the bowl. Continue mixing for an additional one to two minutes until the sugar is fully incorporated and the mixture is light and fluffy.
STEP 6:
Next, add the vanilla extract to the mixture and beat again for a few seconds to combine.
STEP 7:
In another large mixing bowl, pour in the heavy whipping cream. Using a hand mixer or stand mixer, beat the whipping cream on high speed until stiff peaks form. This will take about three to five minutes, depending on the strength of your mixer.
STEP 8:
Carefully fold the whipped cream into the cream cheese mixture. Do this gently with a spatula to maintain the airiness of the whipped cream. Make sure there are no streaks of whipped cream left.
STEP 9:
Once the whipped cream is fully incorporated, add the Lotus Biscoff spread to the mixture. Use the spatula to fold it in evenly, ensuring the cheesecake filling has a smooth and creamy consistency with a light caramel flavor from the Biscoff spread.
STEP 10:
Retrieve the chilled cookie base from the refrigerator. Spoon the cheesecake filling onto the cookie crust, spreading it evenly across the top. Use a spatula to smooth the surface, ensuring it’s level.
STEP 11:
After the cheesecake is evenly spread, place the pan back into the refrigerator. Allow the cheesecake to set for at least four hours, or preferably overnight, so it can firm up and the flavors can meld.
STEP 12:
Once the cheesecake has fully set, carefully remove it from the springform pan and transfer it to a serving platter.
STEP 13:
Before serving, you can optionally garnish the cheesecake with extra crushed Lotus Biscoff cookies or drizzles of Lotus Biscoff spread for added flavor and decoration.
STEP 14:
Slice the cheesecake into pieces and serve chilled.
Serving Suggestions for No-Bake Lotus Biscoff Cheesecake
Top with Fresh Berries
The spiced sweetness of the Biscoff cheesecake pairs beautifully with the bright, tangy burst of fresh berries. Think raspberries, blueberries, or sliced strawberries scattered on top for a refreshing contrast. The pop of color and juiciness adds an elegant touch to your dessert table, and the fruit cuts through the richness, balancing out every bite.
Drizzle with a Little Extra Biscoff Spread
If you’re a true Biscoff lover, you can never go wrong with an extra drizzle of the spread. Gently warm the spread in the microwave for a few seconds and drizzle it over each slice right before serving. This gives each bite an added layer of caramelized sweetness that will have everyone reaching for seconds.
Pair with a Hot Cup of Coffee
Nothing complements the flavors of this cheesecake like a rich, warm cup of coffee. The deep, slightly bitter taste of a freshly brewed espresso or cappuccino enhances the sweet and spiced notes of the Biscoff, creating a perfect balance. Whether you’re serving this at brunch or as an after-dinner treat, coffee is the ideal sidekick.
What’s your favorite way to enjoy cheesecake? Do you add your own spin to this recipe? Let me know in the comments!
How to Store No-Bake Lotus Biscoff Cheesecake
Storing your no-bake Lotus Biscoff cheesecake properly ensures it stays fresh and delicious for as long as possible. After you’ve made this dreamy dessert, it’s best to keep it in the refrigerator. Simply cover the cheesecake with plastic wrap or store it in an airtight container. This will keep the filling smooth and the crust firm while preventing any fridge odors from seeping in.
If you have leftovers or want to prep ahead, you can freeze individual slices of the cheesecake. Wrap each slice tightly in plastic wrap, then place them in a resealable freezer bag. When you’re ready to enjoy, simply thaw them in the fridge for a few hours. The cheesecake will still retain its creamy texture and flavors, though it may be a touch firmer than when freshly made.
For the best results, try to finish off the cheesecake within a few days. The flavors stay fresh and vibrant for about 3-4 days in the fridge, and the texture remains light and luscious. You’ll know it’s time to enjoy your slice when the creamy filling still holds its shape and the crust remains as crunchy as ever.
Conclusion
And there you have it! A no-bake Lotus Biscoff cheesecake that’s as simple to make as it is indulgent to eat. From the crunchy, spiced cookie crust to the smooth, creamy filling that’s kissed with that irresistible Biscoff flavor, this dessert is sure to impress anyone lucky enough to take a bite. Whether you’re serving it for a special occasion or just treating yourself on a cozy evening at home, this cheesecake delivers the perfect balance of textures and flavors in every slice.
I truly hope you enjoy making (and eating!) this cheesecake as much as I do. It’s one of those recipes that’s just as fun to prepare as it is to share with others. If you make it, I’d love to hear how it turned out for you! Did you add any of your own twists, or maybe try out some fun toppings? Leave me a comment or drop me a message—I’m always excited to chat about new dessert ideas.
Remember, this is your cheesecake masterpiece, so feel free to get creative. Whether you keep it classic or make it your own, it’s bound to be a hit!
No-Bake Lotus Biscoff Cheesecake
Description
This No-Bake Lotus Biscoff Cheesecake is a creamy dream! With a buttery Biscoff biscuit crust, velvety cheesecake filling, and a luscious caramel drizzle, it's the perfect blend of sweet and spiced—no oven needed, just pure bliss in every bite!
Ingredients
Instructions
-
Begin by preparing the base of the cheesecake. Place the Lotus Biscoff cookies into a food processor or a sealed plastic bag. Crush the cookies until they are finely ground and resemble sand.
-
Next, transfer the crushed cookies into a medium-sized mixing bowl. Pour in the melted butter and stir thoroughly until the mixture has a wet, sandy texture.
-
Now, take a springform pan, preferably 8 inches, and press the cookie-butter mixture evenly into the base of the pan. Use the back of a spoon or your fingers to press it down firmly, ensuring the base is compact. Place the pan in the refrigerator and allow it to chill while you prepare the cheesecake filling.
-
In a separate large mixing bowl, add the cream cheese. Using a hand mixer or a stand mixer, beat the cream cheese on medium speed until it becomes smooth and creamy with no lumps. This should take about two to three minutes.
-
Once the cream cheese is smooth, add the powdered sugar to the bowl. Continue mixing for an additional one to two minutes until the sugar is fully incorporated and the mixture is light and fluffy.
-
Next, add the vanilla extract to the mixture and beat again for a few seconds to combine.
-
In another large mixing bowl, pour in the heavy whipping cream. Using a hand mixer or stand mixer, beat the whipping cream on high speed until stiff peaks form. This will take about three to five minutes, depending on the strength of your mixer.
-
Carefully fold the whipped cream into the cream cheese mixture. Do this gently with a spatula to maintain the airiness of the whipped cream. Make sure there are no streaks of whipped cream left.
-
Once the whipped cream is fully incorporated, add the Lotus Biscoff spread to the mixture. Use the spatula to fold it in evenly, ensuring the cheesecake filling has a smooth and creamy consistency with a light caramel flavor from the Biscoff spread.
-
Retrieve the chilled cookie base from the refrigerator. Spoon the cheesecake filling onto the cookie crust, spreading it evenly across the top. Use a spatula to smooth the surface, ensuring it’s level.
-
After the cheesecake is evenly spread, place the pan back into the refrigerator. Allow the cheesecake to set for at least four hours, or preferably overnight, so it can firm up and the flavors can meld.
-
Once the cheesecake has fully set, carefully remove it from the springform pan and transfer it to a serving platter.
-
Before serving, you can optionally garnish the cheesecake with extra crushed Lotus Biscoff cookies or drizzles of Lotus Biscoff spread for added flavor and decoration.
-
Slice the cheesecake into pieces and serve chilled.
Note
- Be sure to pack the cookie crust tightly in the pan for a firm base.
- If you don’t have a food processor, you can crush the cookies using a rolling pin in a sealed plastic bag.
- For a lighter filling, use full-fat cream cheese and avoid using a low-fat version.
- To ensure the whipped cream holds its shape, beat it until stiff peaks form before folding it into the cream cheese mixture.
- For added flavor, sprinkle crushed Lotus Biscoff cookies on top before serving.
