This Lotus Biscoff Cheesecake is a creamy, no-bake dessert that balances smooth, tangy cream cheese with the warm caramelized spice of Lotus Biscoff cookies. The crust is crunchy and buttery, the filling light and airy from whipped heavy cream, and the cookie crumbs on top add a satisfying crunch. It’s easy because it requires no oven—just mixing, chilling, and a little patience—and it comes together in under 20 minutes of hands-on time. Serve chilled slices with a dusting of crushed cookies or a drizzle of warmed cookie spread for an extra touch. For a brunch or dessert table, pair it with fresh berries to cut the sweetness and add color. Also try this with a similar creamy classic, like a banana pudding cheesecake recipe for variety.
Why You’ll Love This Lotus Biscoff Cheesecake
- No-bake and low-effort: just crush, mix, fold, and chill—no oven time needed.
- Rich cookie flavor: Lotus Biscoff cookies give a caramel-spiced, slightly burnt sugar note that pairs with cream cheese.
- Creamy, airy texture: whipped heavy cream folded into cream cheese makes the filling light but rich.
- Crunchy base and topping: cookie crumbs in the crust and on top add pleasing contrast.
- Great make-ahead dessert: chill it overnight and it’s ready for guests.
- Flexible for serving: slice plain, add fruit, or top with cookie butter for more indulgence.
- Kid-friendly and crowd-pleasing: familiar cookie taste that both kids and adults enjoy.
- Scales well for larger gatherings—double the recipe for a party.
What Is Lotus Biscoff Cheesecake?
Lotus Biscoff Cheesecake is a no-bake cheesecake that uses crushed Lotus Biscoff cookies for the crust and flavor. The filling is a simple mix of cream cheese, powdered sugar, and whipped heavy cream, folded together to keep the texture light and silky. The overall taste is sweet and caramel-like from the biscuits, with a creamy tang from the cream cheese and a smooth mouthfeel from the whipped cream. It’s a relaxed, crowd-pleasing dessert—great for weeknights, potlucks, brunch, or a casual dinner party. Since it’s chilled rather than baked, it has a cool, refreshing vibe and is simple enough for beginners while still feeling special.
Ingredients for Lotus Biscoff Cheesecake
For the Base
- 250g Lotus Biscoff cookies (crushed into fine crumbs)
- 100g unsalted butter, melted
For the Filling
- 400g cream cheese, softened
- 100g powdered sugar
- 200ml heavy cream
- 1 tsp vanilla extract
To Serve
- Extra Lotus Biscoff cookies for topping (crushed or whole pieces)
Ingredient Notes (Substitutions, Healthy Swaps)
- Cream cheese: Use full-fat cream cheese for the creamiest texture. Low-fat versions will work but may yield a slightly less creamy mouthfeel.
- Powdered sugar: If you prefer less sweetness, reduce to 75g; powdered sugar dissolves smoothly into the cream cheese. Don’t swap with granulated sugar unless you dissolve it first.
- Heavy cream: Use whipping cream or double cream if available; lighter creams won’t whip as firmly. For a dairy-free option, try a thick coconut cream (chill a can overnight) but expect a coconut flavor.
- Lotus Biscoff cookies: If unavailable, use speculoos or another caramelized biscuit. The flavor will change slightly but remain in the same spice/caramel family.
- Butter: Unsalted is recommended so you can control salt; if using salted butter, reduce added salt in any optional garnishes.
Step-by-Step Instructions
Step 1 – Prepare the crust
Crush 250g Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with 100g melted unsalted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan (9-inch/23cm works well) to form an even crust layer. Chill while you make the filling.
Visual cue: The crust should feel compact and hold shape if you press it with your fingers.
Step 2 – Beat the cream cheese and sugar
In a bowl, beat 400g softened cream cheese with 100g powdered sugar until smooth and free of lumps. Scrape the sides of the bowl to ensure even mixing. This creates the sweet, tangy base of the filling.
Pro cue: Use room-temperature cream cheese so it blends smooth without lumps; beat on medium speed.
Step 3 – Whip the cream
In a separate cold bowl, whip 200ml heavy cream with 1 tsp vanilla extract until soft peaks form. Be careful not to overwhip—stop when the cream holds soft peaks but is still silky.
Visual cue: When you lift the whisk, peaks should curl over slightly rather than stand stiff.
Step 4 – Fold together
Gently fold the whipped cream into the cream cheese mixture in two or three additions. Use a spatula and turn the bowl while folding to keep the mixture airy. Mix until uniform without deflating the whipped cream.
Pro cue: Gentle folding keeps the filling light; if you stir too vigorously the filling will become dense.
Step 5 – Assemble and chill
Pour the cheesecake filling over the chilled crust and smooth the top with an offset spatula. Refrigerate the cheesecake for at least 4–6 hours or until set; overnight is best for clean slices. Right before serving, top with additional crushed Lotus Biscoff cookies.
Visual cue: The center should feel firm to the touch and not jiggle when fully set.
Pro Tips for Success
- Soften cream cheese at room temperature for 30–60 minutes to avoid lumps and overbeating.
- Chill your mixing bowl and whisk for whipping the cream—cold tools help the cream whip faster and hold peaks.
- Press the crust firmly and evenly into the pan; use the bottom of a measuring cup for even pressure.
- Don’t overwhip heavy cream; stop at soft peaks to keep the filling light and creamy.
- Chill the cheesecake at least 4–6 hours, but overnight yields the cleanest slices.
- Run a thin knife around the pan before unlatching the springform for neat edges. Wipe the knife between slices.
- If you want firmer slices, use a 9-inch pan; for taller slices, use an 8-inch pan and increase chilling time.
- For serving, dip your knife in hot water, wipe dry, then slice for cleaner cuts.
Flavor Variations
- Optional: Swirl in 2–3 tablespoons of Lotus Biscoff cookie butter on top before chilling for extra cookie flavor.
- Optional: Fold in 1/3 cup crushed cookies into the filling for a textured “cookie-studded” cheesecake.
- Optional: Add 1–2 teaspoons ground cinnamon or a pinch of ground ginger to the crust for a spicier note.
- Optional: Top with a layer of warm caramel sauce and sprinkle with extra crushed cookies for a richer topping.
- Optional: Add a few teaspoons of espresso powder to the filling for a subtle coffee kick that complements the caramel notes.
Serving Suggestions
- Serve chilled slices with fresh raspberries or sliced strawberries to cut the sweetness.
- Pair with a dollop of plain whipped cream for extra creaminess.
- Offer small bowls of cookie butter or caramel on the side for guests to drizzle.
- Present on a dessert platter with whole Lotus Biscoff cookies for a pretty display.
- For a coffee pairing, serve with an espresso or a lightly roasted brewed coffee.
- Bring to potlucks or picnics in a cooler; keep chilled until serving.
Make-Ahead, Storage & Reheating
- Make-ahead: You can prepare the crust and filling a day ahead and assemble the cheesecake, then chill overnight. This improves texture and flavor melding.
- Storage: Store the finished cheesecake covered in the refrigerator for up to 4–5 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing fridge odors.
- Reheating: This cheesecakes is best served cold; do not reheat. If the fridge makes it too firm, let slices sit at room temperature for 10–15 minutes before serving to soften slightly.
- Texture note: The chilled cheesecake will firm up over time; it becomes denser if stored for several days—serve slightly warmed at room temperature for the best mouthfeel.
Storage and Freezing Instructions
- To refrigerate: Cover the springform pan tightly with plastic wrap or transfer slices to an airtight container. Keeps well for 4–5 days.
- To freeze: You can freeze whole cheesecake or slices. First freeze uncovered for 1–2 hours to set, then wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Frozen cheesecake lasts up to 2 months.
- Thawing: Thaw in the refrigerator overnight. Do not thaw at room temperature to avoid soggy texture.
- If freezing is not recommended: Freshly made cheesecake is best enjoyed chilled rather than frozen if you want the light whipped texture; freezing can slightly change the whipped cream’s structure and make the filling denser.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
375 kcal | 6 g | 29 g | 27 g | 1 g | 210 mg
Estimates vary by brands and portions.
FAQ About Lotus Biscoff Cheesecake
- Q: Why is my filling too runny?
A: Likely the cream wasn’t whipped enough or the cream cheese was too warm. Chill and re-whip the cream to soft peaks, and ensure the cream cheese is fully beaten before folding. - Q: Can I bake this cheesecake?
A: This recipe is no-bake by design. Baking would require a different method and possibly eggs or gelatin for structure. - Q: How long should it chill to set properly?
A: Chill at least 4–6 hours, but overnight gives the best, clean slices. - Q: Can I use low-fat cream cheese or whipped topping?
A: Low-fat cream cheese will work but yield a lighter texture and less richness. Whipped topping can be used but may change texture and stability. - Q: How do I keep the crust from getting soggy?
A: Press the crust tightly and chill it before adding the filling. The cold butter helps keep crumbs together and reduces sogginess. - Q: Can I make mini cheesecakes in a muffin tin?
A: Yes. Press crust into lined muffin wells and reduce chilling time slightly; allow about 3–4 hours to set.
Notes
- Warm a knife under hot water and dry it before slicing for cleaner pieces.
- For neater presentation, pipe a small border of whipped cream and top with crushed cookies.
- Use a food processor to get very fine crust crumbs quickly and evenly.
- If the cream cheese has tiny lumps, push the mixture through a fine mesh for an ultra-smooth filling.
- Label and date any frozen portions to keep track of storage time.
Troubleshooting
- Problem: Cheesecake is too soft after chilling.
Fix: Chill longer—overnight is ideal. If it remains soft, add a small amount (1–2 tsp) of unflavored gelatin dissolved in warm water to the filling next time. - Problem: Lumpy cream cheese filling.
Fix: Beat cream cheese alone until smooth before adding sugar and whipped cream. Ensure it’s at room temperature. - Problem: Crust crumbles when slicing.
Fix: Press crust firmly into the pan and chill before adding the filling. Use a sharp knife and warm it briefly before slicing. - Problem: Filling tastes flat or too sweet.
Fix: Reduce powdered sugar slightly next time or add a squeeze of lemon juice (optional) to brighten the flavor—use sparingly to avoid altering the texture. - Problem: Whipped cream won’t hold peaks.
Fix: Use cold cream and a chilled bowl. If humidity is high, chill the bowl and whisk in the freezer for a few minutes. - Problem: Cheesecake absorbs fridge smells.
Fix: Cover tightly with plastic wrap or store in an airtight container to prevent odor transfer.
Final Thoughts
This no-bake Lotus Biscoff Cheesecake is easy, reliable, and packed with the warm caramel-spice flavor of Biscoff cookies. It’s perfect for make-ahead entertaining and simple enough for weeknight treats. With a crunchy cookie base and a light, silky filling, it hits the sweet spot between indulgent and effortless.
Conclusion
If you want another no-bake take or inspiration for presentation and variations, see No-Bake Lotus Biscoff Cheesecake – Cleobuttera for more ideas.
Lotus Biscoff Cheesecake
Ingredients
For the Base
- 250 g Lotus Biscoff cookies, crushed into fine crumbs
- 100 g unsalted butter, melted Use unsalted for better control over saltiness.
For the Filling
- 400 g cream cheese, softened Full-fat for best texture.
- 100 g powdered sugar Reduce to 75g for less sweetness if desired.
- 200 ml heavy cream Use whipping or double cream.
- 1 tsp vanilla extract
To Serve
- to taste Extra Lotus Biscoff cookies for topping, crushed or whole pieces
Instructions
Prepare the crust
- Crush Lotus Biscoff cookies and mix with melted butter. Press into a springform pan and chill.
Beat the cream cheese and sugar
- Beat cream cheese and powdered sugar until smooth.
Whip the cream
- Whip heavy cream with vanilla extract until soft peaks form.
Fold together
- Gently fold whipped cream into the cream cheese mixture until well combined.
Assemble and chill
- Pour filling over the crust and smooth the top. Chill for at least 4–6 hours or overnight.