If you are looking for an irresistible treat for your next special occasion, look no further! Lotus Biscoff spread is sweeping the world with its popularity growing by the minute! All for good reason! This 6-ingredient, super easy No-Bake Biscoff Cheesecake will have you totally obsessed! Decadently creamy and with a signature flavour of caramelised biscuits, this is one of the best desserts of the 21st century!
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Cheesecake is our absolute favourite dessert here at Somebody Feed Seb. Creamy New York Cheesecake, dreamy Toblerone Cheesecake, Baked Cherry Cheesecake, Honey Cheesecake With Salted Caramel – we simply cannot get enough. But this No-Bake Biscoff Cheesecake recipe has been in our top spot for years now: not only extremely delicious, it is a breeze to make. And if you cannot get enough of cookie butter flavours, try our Lotus Biscoff Cupcakes next time!
Why You’ll Love Lotus Biscoff Cheesecake
- No special skills are required: no baking, no water bath! Even beginners can make it!
- Only requires 30 minutes of hands-on time – the rest is chilling!
- Biscoff Cheesecake freezes beautifully!
- 6 ingredients only!
- And it’s absolutely delicious! Crunchy Biscoff cookie crust and a dreamy creamy cheesecake filling all topped with a layer of biscoff spread – I think it says it all…
What Our Readers Are Saying
Loved that I didn’t need to bake anything for this fabulous cheesecake. The flavor was spot on!Tavo
What an amazingly delicious recipe! My family couldn’t get enough of it. We love cheesecake and biscoff so this was the perfect dessert for us. Thank you!Ned
Oh my god, this cheesecake is SO good, so silky, and the perfect dessert using biscoff lotus cookies and spread. Loved it! The video was super helpful too, thank you!Lily
The Wonder That Is Biscoff
Biscoff is a delicious European treat that has gained worldwide acclaim for its irresistible flavour. Originating from Belgium, Biscoff cookies and spread have captured the hearts of dessert enthusiasts across the globe.
What Flavour Is Biscoff? The distinctive flavour of Biscoff can be described as a harmonious blend of warm, spiced, caramelised brown sugar and hints of cinnamon, reminiscent of gingerbread and speculoos cookies.
How Did Biscoff Get Its Name? The name “Biscoff” is a clever portmanteau, combining “biscuit” and “coffee,” reflecting its historical association as an accompaniment to coffee or tea.
Ingredients and Substitutes
You will only need 6 ingredients to make this delicious No-Bake Lotus Cheesecake recipe. Here they all are:
- lotus biscoff biscuits: we used 250g of biscuits: 200g for the cheesecake base and the remaining for decoration. Remember, that Lotus Biscoff is a brand, so you can easily substitute them with other caramelised biscuits, like Belmont (from ALDI) instead of Lotus Biscoff cookies.
- unsalted butter.
- room temperature cream cheese: full-fat. Use Philadelphia or a similar brand.
- biscoff spread: we used smooth (not crunchy). Again, you may choose to substitute biscoff cookie butter with another brand of Smooth Biscuit Spread. You will need 265g of it for this recipe: 185g for the filling and 80g for the topping.
- caster sugar: also known as superfine sugar. Since this is a no-bake lotus biscoff cheesecake recipe, you need fine sugar in order for it to dissolve quickly whilst beating. Alternatively, use powdered sugar (confectioner’s sugar).
- double cream: also known as heavy cream. Use the cream that you can whip up to medium peaks. It is paramount to this cheesecake setting.
Find the quantities and full instructions in the recipe card at the bottom of the post.
If you cannot find Biscoff-branded ingredients in your shop, don’t worry. You can make a delicious cheesecake using other brands – and the best part: it’ll be a lot cheaper too! We tried this cheesecake with Belmont caramelised biscuits instead of original speculoos cookies and Belmont Smooth Biscuit Spread from Aldi (see photos below for comparison).
What is more, you can substitute Biscoff biscuits with hard gingerbread cookies (like Gingersnap/ Gingernut), digestive biscuits or graham crackers.
STEP 1: Make the Base
Line a 7in (18cm) springform cake tin base with a circle of baking parchment. If using, line the sides with clear acetate tape (it will help take the biscoff cheesecake out of the tin later, but you can do that simply by running a knife around the sides, so don’t worry if you don’t have any tape. Alternatively, line the sides of the pan with a strip of parchment paper).
Place biscuits into a food processor and blitz into fine crumbs. Alternatively, bash the biscuits in a large metal bowl with the end of a rolling pin.
In the meantime, heat the butter on low heat. Pour the melted butter onto the lotus biscuit crumbs and mix.
Spoon the mixture into the prepared cake tin and spread the mixture out to cover the surface of the base. Using a glass (or a measuring cup) with a flat bottom, press the biscuit mixture into the base of the cheesecake pan. Place it in the fridge whilst you make the filling.
STEP 2: Make The Biscoff Cheesecake Filling
In a large bowl, whip double cream (heavy cream) to medium stiff peaks using a handheld electric mixer and set it aside. Keep the mixer (no need to wash the beaters). You can also achieve similar results in a stand mixer fitted with a whisk attachment.
Place the room-temperature cream cheese, caster sugar and biscoff spread into a separate large mixing bowl. Beat the mixture with the hand mixer on medium speed for 3-4 minutes (take your time and make sure to scrape the sides of the bowl – you want the mixture fully incorporated and sugar dissolved). If you are using a stand mixer, you will need a paddle attachment for this step.
Add the whipped cream and beat again just long enough to combine.
Spoon the biscoff cream cheese mixture onto the biscuit base and smooth out the surface using a rubber spatula or the back of a spoon.
Set the cookie butter cheesecake in the fridge for 3-4 hours.
STEP 3: Make The Topping and Decorate
To make a layer of biscoff spread, you will need to soften the spread and then spread it across the top of the cheesecake.
How To Melt Biscoff Spread?
Melt biscoff in a small saucepan (don’t let it boil though) and leave to cool down slightly. You want it runny consistency, but not piping hot. Alternatively, place the biscoff spread in a small bowl and pop it in a microwave at 10-second increments until it is soft.
Pour the melted cookie butter on top of the cheesecake and quickly swirl it around so it spreads across the surface.
Place the cheesecake back in the fridge for another 4 hours (ideally, overnight).
How To Remove Cheesecake From The Tin?
Once set, remove the cheesecake from its tin. If you haven’t used acetate tape, run a thin-bladed knife around the edge (making sure you go right down) before unclipping the springform tin. Otherwise, take the tin off, then carefully unpeel the clear acetate tape.
If the side of the cheesecake roughed up a little bit, dip a long-bladed knife in boiling water for a few seconds, then wipe it dry and immediately run it around the edge pressing gently to smooth the surface.
How To Decorate Lotus Cheesecake?
This is where you can get your creativity to shine. We opted for a simple decoration to make this cheesecake a rather effortless bake. Crush 3 biscuits into crumbs and scatter the cookie crumbs across the edge of the chilled cheesecake. Place 2 remaining biscuits on top.
- If you don’t want to add the top layer of biscoff, swirl melted biscoff spread in the cheesecake mixture instead. Once you spoon the cheesecake filling into the tin, drizzle softened biscoff on top and swirl it around using the tip of a knife.
- Skip the biscoff topping and drizzle the lotus cheesecake with melted bicoff spread instead just before serving. This way you have a delicious sauce instead of a set layer of biscoff.
- Take the cheesecake out of the tin before pouring the lotus spread on top, letting it drip down the sides with the help of a pallet knife.
- Decorate with chocolate-covered coffee beans! Biscoff and coffee is only the best combination ever!
Tips On Slicing Lotus Cheesecake Into Portions
The best way to get clean slices of your no-bake biscoff cheesecake:
- Make sure your cheesecake is fully set before slicing it for best results.
- Dip a thin-bladed knife into hot water and hold it in for 15 seconds, wipe it dry on a paper towel and cut slices with a hot knife, wiping it clean and heating it up between slices.
- Apply gentle pressure with the knife making sure to go all the way down to the bottom and through the crust. Don’t move the knife back and forth (like cutting bread).
- If things go wrong: ‘clean up’ a slice by running the hot knife along the sides of the cut slice.
Watch How To Make It
Store your cheesecake in the fridge right until the moment you wish to serve it. Once it’s decorated with biscuit crumbs and whole biscoff biscuits, it can still be stored in the fridge but the decorations will start losing their crunch after 2 days. Make sure to eat it within 3 days. It’s a perfect dessert to make ahead of time!
For more information, visit How To Store Cheesecake in The Fridge? And How To Freeze It?
Can Lotus Biscoff Cheesecake Be Frozen?
Yes, This no-bake biscoff cheesecake actually freezes very well! Cut the undecorated lotus cheesecake into portions and arrange the slices on a flat board. Place them in the freezer for a couple of hours, or until the cheesecake turns solid. Then wrap each slice tightly in cling film, place them in an airtight container and store them in the freezer for up to 3 months! Defrost thoroughly in the fridge before eating!
Alternatively, you can freeze the entire cheesecake by wrapping it in plastic wrap and placing it in a ziplock bag to prevent freezer burn. Thaw it in the fridge for 5-6 hours, before decorating it with biscuits.
Other Recipe FAQs
There are two possible reasons. First, you may have under-whipped the cream. It is important to whip it slightly longer than you normally would (to medium, not soft peaks) before adding it to the filling. However, make sure not to overwhip, as the cream will split into butter and buttermilk.
Secondly, depending on the fridge temperature, it may take a while to set. This no-bake biscoff cheesecake is made with no eggs, cornflour or gelatine, so it doesn’t rely on any setting agents to do the job. Just give it time – ideally, you want to make the cheesecake a day before you decorate it and serve it!
Thirdly, always use full-fat ingredients in this Biscoff cheesecake!
You can easily make a more traditional cheesecake base: using digestive biscuits, gingersnaps or graham crackers. Whilst lotus biscuits are ‘on-theme’ with the rest of the recipe, the real beauty of this cheesecake is in the filling and biscoff spread topping.
Unfortunately, not. At least not without extra setting agents, like gelatine. Use full-fat cream cheese to ensure your cheesecake sets.
Yes, you can. But after mixing in with other ingredients, the crunch bits will become soggy, and won’t add any textural benefit to the cheesecake.
Other Delicious Cheesecake Recipes
If you are a huge fan of cheesecakes, but not keen on the cookie butter flavor! Try some of our other irresistible cheesecake recipes:
- Honey Cheesecake with Salted Honey Caramel
- Baked Cherry Cheesecake with Dark Chocolate Crust
- Apple Crumble Cheesecake With Fudge
- Peanut Butter Cheesecake (recipe coming soon)
Recipes For Biscoff Lovers
Try some of the following Biscoff recipes:
- Lotus Biscoff Cupcakes with Cream Cheese Frosting
- Biscoff Tiramisu (recipe coming soon)
- Cookie Butter Frosting
- Biscoff Ice Cream
No-Bake Biscoff Cheesecake
For The Cheesecake Base:
- 200 g biscoff biscuits
- 90 g butter unsalted
For The Biscoff Filling:
- 400 g cream cheese at room temperature
- 185 g biscoff spread
- 50 g caster sugar
- 180 g double cream
For The Top & Decoration:
- 80 g biscoff spread
- 5 biscoff biscuits 3 crushed, 2 whole
- Place biscuits into a food processor and blitz into fine crumbs. Alternatively, bash the biscuits in a large metal bowl with the end of a rolling pin.
- In the meantime, melt the butter. Pour in onto the lotus biscuit crumbs and mix.
- Spoon the mixture into the prepared cake tin and spread the mixture out to cover the surface of the base. Using a glass (or a measuring cup) with a flat bottom, press the biscuit mixture into the base. Place it in the fridge whilst you make the filling.
- In a large bowl, whip double cream (heavy cream) to medium peaks using handheld electric mixer and set it aside. Keep the mixer (not need to wash the beaters).
- Place the cream cheese, caster sugar and biscoff spread into a separate bowl. Beat the mixture with the electric mixer for 3-4 minutes (take your time, you want the mixture fully incorporated and sugar dissolved).
- Add the whipped cream and beat again just long enough to combine.
- Spoon the biscoff cheesecake filling onto the biscuit base and smooth out the surface using a spatula.
- Set the cheesecake in the fridge for 3-4 hours.
- Melt biscoff in a small saucepan (don't let it boil though) and leave to cool down slightly. You want it runny consistency, but not piping hot. Pour biscoff on top of the cheesecake and quickly swirl it around so it spread across the surface.
- Place the cheesecake back in the fridge for another 4 hours (ideally, overnight).
- Once set, remove the cheesecake from its tin. If you haven't used acetate tape, run a thin-bladed knife around the edge (making sure you go right down) before uncliping the springform tin. Otherwise, take the tin off, then carefully unpeel the clear acetate tape (more tips on clean finish in the text above).
- Crush 3 biscuits into crumbs and scatter them across the edge of the cheesecake. Place 2 remaining biscuits on top.
- Keep the cheesecake in the fridge until you are ready to serve.