Introduction The No-Bake Lotus Biscoff Cheesecake is a creamy, luscious dessert that perfectly showcases the unique caramelized flavor of Lotus Biscoff cookies without the need for an oven. This cheesecake is incredibly simple to prepare, requiring minimal ingredients and no baking, making it an ideal choice for warm days or when you want a quick yet indulgent treat. The combination of crunchy Biscoff cookie crust and smooth, velvety cheesecake filling infused with cookie butter creates a harmonious balance of textures and flavors that delight every bite. Its elegant appearance and rich taste make it perfect for celebrations, family gatherings, or whenever a little bit of indulgence is in order.
The History of Lotus Biscoff and Cheesecake Lotus Biscoff cookies, originally from Belgium, have gained worldwide popularity for their distinct caramelized, spiced flavor, often enjoyed alongside coffee or used as a base for desserts. The brand Lotus Bakeries first introduced these speculoos cookies decades ago, but their spreadable cookie butter version skyrocketed in fame during the early 21st century as food lovers sought new ways to incorporate the beloved flavors into recipes. Cheesecake itself is a classic dessert with origins tracing back to ancient Greece, evolving over centuries into various styles including baked, no-bake, and frozen versions. The no-bake cheesecake gained traction for its simplicity and smooth texture, offering a lighter alternative to traditional baked versions. Combining these two beloved treats taps into the trend of creative, no-fuss desserts while celebrating a unique flavor profile that appeals to both cookie and cheesecake lovers.
Ingredients Breakdown The crust is typically made from crushed Lotus Biscoff cookies mixed with melted unsalted butter, creating a crisp and flavorful base that holds together well without baking. The filling consists of cream cheese, which provides a rich and tangy foundation, whipped with powdered sugar for sweetness and heavy cream or whipped topping for lightness and smoothness. Adding cookie butter into the filling intensifies the signature caramel-spiced taste and ties the dessert together. Vanilla extract enhances the aroma and depth of flavor. Optional ingredients such as gelatin or cream stabilizers can help the cheesecake set firmly if preferred. Toppings can include additional crushed Biscoff cookies, cookie butter drizzle, or whipped cream to enhance presentation and texture.
Step-by-Step Recipe Begin by crushing about 2 cups of 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 5 tablespoons of melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the base of a springform pan or a removable-bottom pan to create an even crust layer. Refrigerate the crust for at least 15 minutes to set. In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy. Gradually add ¾ cup powdered sugar and continue mixing until fully incorporated. Add 1 cup of cookie butter and 1 teaspoon vanilla extract, beating until well combined. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth and fluffy. Pour the filling over the chilled crust and spread evenly with a spatula. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly. Before serving, garnish with crushed Biscoff cookies, a drizzle of cookie butter, or whipped cream as desired.
Tips for the Perfect No-Bake Cheesecake Use room temperature cream cheese to avoid lumps and achieve a smooth filling. Press the crust firmly to ensure it holds together well and doesn’t crumble when slicing. Be gentle when folding whipped cream into the cream cheese mixture to maintain a light and airy texture. Chill the cheesecake for sufficient time, ideally overnight, to allow the filling to set fully and develop flavors. If using gelatin, dissolve it properly and mix thoroughly to avoid clumps. For easy removal, line the pan with parchment paper or use a springform pan. Adjust sweetness according to your taste by tasting the filling before chilling. Store the cheesecake covered in the refrigerator and consume within 3–4 days for optimal freshness.
Variations and Customizations For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives like vegan cream cheese and coconut cream. Add a layer of melted chocolate or caramel between the crust and filling for extra indulgence. Incorporate crushed nuts such as toasted pecans or almonds into the crust for added texture. Swirl in some Nutella or peanut butter into the filling to complement the Biscoff flavor. Top with fresh berries or fruit compote for a refreshing contrast. Use a graham cracker crust instead of Biscoff for a classic cheesecake twist. Make mini cheesecakes using muffin tins or individual serving glasses for portion control and elegant presentation.
Health Considerations and Nutritional Value While decadent and delicious, this no-bake cheesecake is calorie-dense and high in saturated fat and sugar due to the cream cheese, cookie butter, and sugar content. One serving typically contains significant amounts of fat and carbohydrates, making it a treat best enjoyed in moderation. Those with lactose intolerance or dairy allergies should seek appropriate substitutes or avoid this dessert. The recipe is not gluten-free unless you use gluten-free Biscoff-style cookies or alternative crusts. For a lighter option, reduce the sugar or use lower-fat cream cheese, though texture and flavor may be slightly altered. Balancing indulgent desserts with nutrient-rich meals and physical activity is recommended for maintaining overall health.
FAQ Can I freeze the no-bake cheesecake? Yes, wrap it tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving. How long does it keep in the fridge? It’s best eaten within 3 to 4 days to maintain freshness and texture. Can I use regular cookie butter instead of Lotus brand? Yes, any speculoos cookie butter works, but the flavor may vary slightly. What if I don’t have heavy cream? You can substitute with whipped topping or make stabilized whipped cream. How do I prevent the crust from becoming soggy? Press the crust firmly and chill before adding the filling. Optional chilling of the assembled cake can also help. Can I make this without gelatin? Yes, but the texture will be softer and may not hold shape as well.
No-Bake Lotus Biscoff Cheesecake
Ingredients
For the base:
- 200 g 7 oz Biscoff biscuits, crushed
- 80 g 3 oz unsalted butter, melted
For the cheesecake filling:
- 300 ml 1.25 cups double cream
- 400 g 14 oz full-fat cream cheese
- 200 g 7 oz Biscoff spread
For the topping:
- 150 g 5 oz Biscoff spread, melted
- 50 g 2 oz Biscoff biscuits, crushed
Instructions
- Mix the crushed Biscoff biscuits with the melted butter, then press the mixture firmly into the base of a tin. Place it in the fridge to chill while you prepare the cheesecake filling. In a bowl, combine the double cream, cream cheese, and Biscoff spread. Whisk the mixture until it thickens to a texture similar to ice cream—using an electric mixer makes this easier. Take the chilled base out of the fridge and spread the cheesecake filling evenly over it, smoothing the surface. Return the tin to the fridge and let it set for at least 3 hours, though leaving it overnight will give the best results. Just before serving, gently melt the Biscoff spread over low heat—avoid overheating. Take the cheesecake out of the fridge, and while still in the tin, carefully pour the melted Biscoff spread on top. Using the back of a spoon, gently smooth it out to cover the surface completely, being careful not to disturb the filling beneath. Sprinkle the remaining crushed biscuits around the edges for decoration. If possible, chill the cheesecake for another hour before slicing for cleaner cuts, but you can serve sooner if needed.
Notes
Cream cheese: I prefer Philadelphia brand cream cheese for the best results. While other brands can work, they tend to be slightly harder to blend smoothly. Make sure to use full-fat cream cheese and drain off any excess liquid before using.
Cream: Use cold cream straight from the fridge and whip it until it holds firm peaks, achieving a texture similar to ice cream. In the US, heavy cream serves as an equivalent to double cream.