Lotus Biscoff Cheesecake

Lotus Biscoff cheese Cake is a caramel flavoured speculoos biscuit that has taken the world by storm. Its unique taste and crunchiness pairs beautifully with coffee.

For the crust, blitz the entire packet of Lotus Biscoff cookies in a food processor to make fine crumbs. Mix with melted butter and reserve 1/4 cup of crumb mixture for garnishing the rim.


A Lotus Biscoff Cheesecake is a dessert that will impress your friends and family. It is the perfect combination of rich, creamy, and crunchy elements. This no-bake dessert has a light, fluffy texture, and is easy to prepare. It is also a great option for those who do not have access to an oven or are unable to bake.

This recipe begins with grinding up the whole pack of Biscoff biscuits into fine crumbs and mixing them with melted butter. This is an important step because it helps the crust to bind and will prevent the filling from falling out of the cheesecake when you cut a slice. It is best to use a food processor for this step, but you can do it by hand if necessary.

Once you have the crumbs ready, press them into the bottom of a springform pan to create an even layer. Make sure to leave some crumbs aside to decorate the top of the cake later.

How to Make Lotus Biscoff Cheese Cake

The next step is to prepare the filling for this delicious no-bake dessert. In a large bowl, combine the cream cheese, corn starch, and granulated sugar and mix for two minutes with a paddle attachment (or by hand with a whisk). Add the Lotus Biscoff spread, vanilla and sour cream and stir for one minute more. This is a crucial step, as you do not want the mixture to be too thick or it will be difficult to pour onto the crust.

If you are unable to find a Lotus Biscoff spread, you can substitute it with another type of cookie butter or with homemade speculoos cookies. You can also use a flavored whipped cream, such as Bailey’s, to add an extra touch of flavor.

For the top of the cheesecake, whip up some cold heavy cream until it reaches soft peaks and then gently fold it into the cream cheese mixture. It is important to be gentle with this step, as overmixing can cause the cake to be too runny.

Once you have prepared the filling and whipped cream, pour it over the top of the cheesecake and sprinkle with crushed Biscoff cookies. If desired, you can also drizzle the top of the cheesecake with some melted Lotus Biscoff spread. Then, chill in the refrigerator for at least six hours before serving.


Lotus biscoff cheesecake is a rich and creamy dessert that is sure to please any cookie lover. It’s a no-bake recipe that only requires a few simple ingredients to make. It has a Biscoff cookie crust and cookie butter cheesecake filling that is topped with more Lotus biscuit crumbles. This dessert is perfect for any occasion, from a birthday party to a holiday gathering. It is also vegan and made with certified palm oil, so it’s a great choice for anyone who loves to bake.

To prepare the base for your biscoff cheesecake, place a full packet of Lotus cookies in a food processor and pulse them until they are finely ground. Combine this with melted butter and press into the bottom of a pan or cake tin. Then place in the fridge to chill while you make the rest of the cheesecake.

For the filling, use a high quality cream cheese and whipped cream. You should be able to find this at your local grocery store in the same aisle as Nutella and other similar sweet spreads. It’s important to use a cream cheese that is full fat, so look for brands with a higher fat content. You should also use a heavy whipping cream with 36% fat content or more. This will help the filling to be extra smooth and creamy.

Next, add the melted Biscoff spread to the cream cheese and beat until smooth. Add a pinch of salt and mix well. You can either fold this into the whipped cream or pipe it over the top of the cheesecake. Once the cheesecake is cooled, garnish with the remaining crushed cookies and refrigerate for at least 6 hours before serving.

To serve, carefully unmold the cake from the tin and transfer to a plate. To keep the cheesecake looking nice, cover it with plastic wrap and store in the fridge until ready to serve. You can also garnish it with additional Biscoff spread and crushed cookies, if desired. Enjoy!


A Lotus Biscoff Cheesecake is a wonderful no-bake dessert. Its creamy Lotus cheesecake filling and cookie butter crust make it a unique, delicious treat that anyone will enjoy. You can also garnish the cake with more biscuit crumbs and melted Biscoff spread for an extra touch of sweetness. This cake is easy to prepare and is perfect for a special occasion or holiday celebration.

For those who are not familiar with Biscoff, it is a European cookie that is similar to graham crackers, digestive biscuits and gingersnaps. It has a subtle flavor of cinnamon and a strong caramelized flavor. You can get these cookies at most supermarkets in the baking aisle. Biscoff cookies are also used to make the irresistible cookie spread, known as speculoos. The spread is a smooth, creamy paste made from ground biscuits and is a great accompaniment to coffee or tea.

The recipe for this delicious no-bake biscoff cheesecake is easy to follow, and it does not require any oven or water bath. This cheesecake is light and airy, thanks to a bit of whipped cream folded into the batter. It also has a delicate flavor that goes well with the Lotus biscuits and the melted Biscoff spread.

To prepare this cake, mix the cheesecake ingredients until they are fully combined. Then, pour the mixture over the base and smooth it. Refrigerate until it is completely set. When you are ready to serve the cake, top it with a layer of melted Biscoff spread and sprinkle with some crushed cookies. You can also use a piping bag to create a drip effect around the edge of the cheesecake.

If you are going to freeze the cake, it is important to let it cool completely before wrapping it in clingfilm. This will prevent moisture from getting into the cheesecake and affecting its texture. Then, place it in an airtight container and store it in the fridge for a couple of hours. The cake will keep for up to a month, but it is best to eat it within two months.


The Lotus biscoff Cheese cake is a rich, creamy dessert made with the popular Biscoff spread and an equally delicious Biscoff cookie crust. The recipe is easy to make and the results are amazing. It’s also great for serving at parties and events. The crunchy crust and soft filling work perfectly together in this no-bake recipe.

The first step is to prepare the Biscoff biscuit crumb mixture. You can do this by crushing the cookies into crumbs in a food processor or using a zip bag and a rolling pin. Next, mix the crumbs with melted butter to form a crumbly texture. Once you have done this, press the crumbs into an adjustable mousse cake pan or springform pan.

Before you begin making the cheesecake, it’s important to make sure that all of your ingredients are at room temperature. This will ensure that the cheesecake is not too stiff when it’s baked. If you’re unable to bring your cream cheese, butter and eggs to room temperature, you can warm them up in the microwave. You can also do this with a bowl of hot water, but be careful not to overdo it.

To make the cheesecake, beat the cream cheese with a paddle attachment or hand mixer on medium speed for one minute. Add in the sour cream, powdered sugar and vanilla extract and beat for another minute. In a separate bowl, whip the heavy cream until it forms stiff peaks. Then, fold the whipped cream into the cream cheese mixture until combined.

Pour the filling over the cooled crust and smooth into an even layer. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Before you serve the cheesecake, top it with a drizzle of melted Lotus biscoff spread. Garnish with cookie crumbs and a sprinkle of flaky sea salt, if desired.

This no-bake Speculoos cheesecake is perfect for any occasion. It’s simple to make and only requires a few ingredients. It’s also super delicious and balanced in sweetness. This is a dessert that everyone will love!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top