This No Bake Lotus Biscoff Cheesecake has a light, mousse-like texture and bursts with Lotus flavor in every bite! With crushed Lotus biscuits in the crust, creamy Lotus in the filling melted spread on top, and a sprinkle of Lotus crumbs to finish, it’s a quadruple Lotus Biscoff delight. Plus, it’s easy to make and doesn’t require an oven!
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This delicious No Bake Lotus Biscoff Cheesecake features Lotus in every way, shape, and form:
– A crunchy Lotus Biscoff crust at the bottom
– A Lotus-flavored, creamy, and airy cheesecake in the middle
– A thin layer of melted Lotus spread on top
What Is This Cheesecake Like?
This cheesecake doesn’t have a strong cream cheese flavor. Instead, it offers a nice tang that balances the sweetness of the Lotus Biscoff without being overpowering. The dominant flavor is Lotus, which truly takes center stage.
It has a unique texture, different from traditional cheesecakes. Unlike the dense, classic variety, this cheesecake is airy and mousse-like, soft yet stable, and feels like a cloud on your tongue. This lightness comes from whipped cream folded into the batter, creating tiny air bubbles that give it an ethereal mouthfeel.
If you love Lotus Biscoff (and if you’ve read this far, you probably do!), you’re going to adore this cheesecake as much as you’ll enjoy making it.
Why? Because it’s incredibly easy! It requires only a few ingredients and a few minutes of your time. Plus, as you might have guessed from the title, there’s no baking involved! Well, mostly. I like to bake the crust, however you don’t have to if you’re feeling lazy or tired.
Just remember to plan ahead, as it needs about 6 hours to set in the fridge. This actually makes it a perfect make-ahead dessert!
SO LET’S MAKE IT!
How to Serve
You can serve the cheesecake whole and let everyone cut their own slice, but pre-slicing it and garnishing with berries adds a stunning presentation and prevents anyone from accidentally ruining your masterpiece.
FAQs
How far in advance can I make this cheesecake?
You can prepare the cheesecake up to two days in advance. Leftovers will stay fresh in the fridge for up to 5 days.
Does this cheesecake freeze well?
Yes! I froze a slice in an airtight container for 10 days, and it thawed perfectly. Try it semi-frozen for a delicious ice cream cake experience.
What brand of cream cheese do you use?
I use Kiri Creamy (the tub variety), as it’s the best available in Egypt. If you use Philadelphia, opt for the brick-style, not the tub spread. Make sure any brand you choose is full fat.
Can I use the crunchy Lotus Biscoff variety?
Although I haven’t tried it myself, using the crunchy variety should work fine.
Can I use another brand of cookie butter?
Yes, you can use any equivalent brand of cookie butter available to you.
Can I Replace the Lotus Biscoff spread with peanut butter?
Yes, you can substitute the Lotus Biscoff spread with peanut butter. However, you’ll likely need to increase the amount of powdered sugar, as peanut butter is less sweet than Lotus spread.
Can I use Cool Whip instead of whipping my own cream?
While I haven’t tried it, Cool Whip should be a viable substitute. Use an 8oz container if you decide to try it.
I prefer dense cheesecakes. How can I make this one denser?
Omit the whipped cream for a denser texture. You might want to increase the filling by 1 1/4 to 1 1/2 times to compensate for the lost volume, making it richer.
Why didn’t you use gelatin to stabilize the cheesecake?
I find the cheesecake stable enough without gelatin. It’s soft but won’t melt. I wanted to keep the recipe simple. If you prefer a stiffer cheesecake, you can experiment with adding gelatin, though I haven’t tested this myself.
Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!
Carrot Cake Cheesecake
Chocolate Raspberry Cheesecake
Blueberry Cheesecake
Mini Biscoff Cheesecakes
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