Lotus Biscoff Cheesecake Recipe: You know those crunchy, spiced Lotus Biscoff cookies? The ones they give you on airplanes? Well, we’re turning them into the creamiest, dreamiest, no-bake cheesecake you’ll ever make. No oven needed, just a whole lot of deliciousness.
Below, I Share Lotus Biscoff Cheesecake Recipe Step Wise Direction, Required Key Ingredients Details and Recipe Notes.
Required Ingredients
- Lotus Biscoff Cookies
- Unsalted Butter, melted
- Fat Cream Cheese
- Powdered Sugar
- Lotus Biscoff Cookie Butter (the spread)
- Heavy cream (double cream), cold
- Crushed Cookies
Step By Step Direction
Step 1: Make the Crust Crush the Biscoff cookies into fine crumbs. Mix them with the melted butter until it’s like wet sand. Press this mix firmly into your pan and chill it.
Step 2: Mix the Filling Beat the cream cheese until it’s completely smooth. Then, mix in the powdered sugar and the entire jar of Biscoff spread until it’s one creamy, dreamy mixture.
Step 3: Add the Fluff In a separate bowl, whip the cold heavy cream until it’s thick and holds stiff peaks.
Step 4: Combine Everything Gently fold the whipped cream into your Biscoff mixture. Be gentle to keep it light and airy.
Step 5: Chill & Serve Pour the filling onto your crust, add your toppings, and let it chill in the fridge for at least 6 hours (overnight is best!) until it’s perfectly set.
Nutrition Facts (per serving)
| Nutrition | Amount per Serving | % Daily Value * |
|---|---|---|
| Calories | 680 | |
| Total Fat | 45g | 58% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 115mg | 38% |
| Sodium | 320mg | 14% |
| Total Carbohydrate | 65g | 24% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 45g | |
| Protein | 7g |
“The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.“
Final Thought
This Lotus Biscoff Cheesecake is a total crowd-pleaser. It’s not overly sweet, with that wonderful warm spice from the Biscoff running through every single bite. It looks impressive but is honestly so simple to put together. The hardest part is waiting for it to set!
Also Read: Lemon Blueberry Sunshine Cake Recipe: How to Make It
FAQ’S (Frequently Asked Question)
Can I use a different pan?
A deep pie dish will work in a pinch, but a springform pan is best for getting neat slices out.
Can I make it ahead?
Absolutely! It keeps beautifully in the fridge for up to 3 days.
Can I freeze it?
Yes! Freeze it solid (without the fresh cookie topping), then thaw overnight in the fridge. The texture might be a tiny bit less creamy but still fantastic.
Lotus Biscoff Cheesecake
Ingredients
Method
- Blitz the Biscoff cookies in a food processor until they become fine crumbs. (No processor? Pop them in a zip-top bag and crush with a rolling pin!). Mix the crumbs with the melted butter until it looks like wet sand.250 g about 25-30 Lotus Biscoff cookies, 100 g 7 tbsp unsalted butter, melted
- Firmly press this mixture into the bottom of an 8-inch springform pan. Use the bottom of a glass to get it really tight and even. Pop this in the fridge while you make the filling.
- In a large bowl, beat the room-temperature cream cheese with a hand mixer until it's completely smooth and lump-free. This is the secret to a silky filling! Beat in the powdered sugar and the entire jar of Biscoff spread until it's all one gorgeous, creamy mixture.500 g 2 blocks full-fat cream cheese, at room temperature, 150 g ¾ cup powdered sugar, sifted, 250 g 1 cup Lotus Biscoff Cookie Butter (the spread)
- In a separate, clean bowl, whip the cold heavy cream until it forms stiff peaks. Don't overdo it, or it'll become buttery!300 ml 1 ¼ cups heavy cream (double cream), cold
- Now, gently fold the whipped cream into the Biscoff cream cheese mixture. Be patient and use a spatula, folding in a figure-eight motion until no white streaks remain. You want to keep all that air in there to make it light.
- Take your crust out of the fridge. Pour the filling on top and smooth out the top. For a fancy finish, dot with whole cookies and a drizzle of melted Biscoff spread. Cover with plastic wrap and refrigerate for at least 6 hours, but overnight is truly best.6-8 whole Biscoff cookies, 2 tbsp melted Biscoff spread, A pinch of crushed cookies
Notes
- For a stronger Biscoff kick: Add an extra tablespoon of the spread to the filling! You can also add a teaspoon of vanilla extract to the cream cheese mixture for extra depth.
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.