No Bake Lotus Biscoff Cheesecake

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No Bake Lotus Biscoff Cheesecake

This creamy 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!

prep time:  30 MINUTES
cook time: 8 MINUTES
additional time: 6 HOURS
total time: 6 HOURS 38 MINUTES
recipe: Inspired by cleobuttera baking

INGREDIENTS

FOR THE CRUST:

  • 30 Lotus Biscoff cookies (235g)*
  • 6 tbsp (3oz/ 85g) unsalted butter, melted

FOR THE FILLING:

  • 1 cup (237ml) heavy whipping cream, very cold
  • 12 1/3oz (350grams) cream cheese, at cool room temperature*
  • 1 cup (260grams) Lotus Biscoff spread (aka Speculoos or any cookie butter)*
  • 2/3 cups (75grams) powdered sugar
  • 1/8 tsp salt

FOR THE TOPPING:

  • The remaining 140grams (heaping 1/2 cup) of the Lotus Biscoff spread jar

INSTRUCTIONS

To Make the Crust:

  1. Preheat the oven to 325°F (160°C) and adjust the oven rack to the middle position. Place a parchment paper round in the bottom of a 9 or 10-inch springform pan.
  2. Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs. Alternatively, place them in a large zipper-lock bag and crush them with a rolling pin or meat mallet until finely ground.
  3. Stir in the melted butter until evenly combined. Measure out 1/4 cup (50g) of the mixture and reserve it in a small bowl, covering it with plastic wrap. Refrigerate until ready to use for garnish. Evenly spread the remaining crumb mixture onto the prepared pan’s bottom, then press it with a flat-bottomed drinking glass or measuring cup.
  4. Transfer to the oven and bake until the crust deepens in color and smells fragrant, about 8 to 9 minutes. (You can skip the baking step if you prefer, but it helps set the crust better and gives it a more aromatic flavor and crisper texture). Allow it to cool completely before filling. To speed up the cooling process, you can place it in the freezer while you work on the filling.

To Make the Filling:

  1. With an electric mixer set to medium speed, beat the heavy whipping cream in a large, chilled bowl until stiff peaks form. Be cautious not to overmix to prevent curdling. Transfer the whipped cream to a medium bowl and keep it chilled in the fridge until ready to use.
  2. In the same bowl using the same mixer (no need to wash), beat together the cream cheese, Lotus Biscoff spread, powdered sugar, and salt until well combined and very smooth.
  3. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until uniform in color and no white streaks remain. The mixture should be very stable and cloud-like but not loose at all.
  4. Scrape the filling onto the cooled cookie crust and use an offset spatula or the back of a spoon to spread it into an even layer and smooth the surface.
  5. Cover tightly with plastic wrap and refrigerate until set, for 5 to 6 hours or overnight.

TO SERVE:

  1. Use a sharp knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a thin, wide spatula, cake lifter, or the removable bottom of a tart pan, lift the cake off the bottom; the parchment round should slide right off. Transfer the cake to a serving platter.
  2. Place the remaining Lotus Biscoff spread in a microwave-safe bowl and heat it in the microwave for about 40 seconds until it’s very fluid and melted.
  3. Use a piping bag (or a small zipper-lock bag with the end snipped off) to drizzle some of the melted Lotus Biscoff around the edges for a drip effect. Pour the remaining spread over the surface and quickly spread it into a smooth, even layer.
  4. Place the cheesecake back in the refrigerator to allow the topping to set, for at least 10 minutes. Sprinkle the sides of the cake with the reserved cookie crumb mixture. For clean slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat this process, wiping the knife clean between each slice. Decoratively place the remaining 2 Lotus cookies on top and garnish the platter with berries if desired.
  5. Serve the cheesecake cold, straight from the fridge. Cover any leftovers and refrigerate them for up to 5 days or freeze for up to a month, possibly longer.

Recipe Notes:

  • This recipe calls for a full 400g jar of Lotus Biscoff Spread. Use 260g for the filling and the remaining 140g for the topping.
  • You’ll need a complete 250g packet of Lotus cookies. The packet contains 32 cookies; grind up 30 for the crust and crumbs around the rim, and use the remaining 2 for decoration.
  • I use smooth Lotus Biscoff spread in this recipe, but you can use the crunchy variety if you prefer.
  • For the cream cheese, I use Kiri Creamy from the tub, not the squares. If you’re using Philadelphia, opt for the brick-style, not the spreadable type in the tub. Make sure whichever brand you choose is full fat.

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Indulge in the creamy and decadent delight of our No Bake Lotus Biscoff Cheesecake. Picture a luscious, smooth cheesecake filling infused with the warm, caramelized flavor of Biscoff spread, set atop a crunchy Lotus Biscoff cookie crust. Each bite offers a perfect harmony of textures and flavors, from the velvety cheesecake to the crisp, buttery base. The cheesecake is elegantly finished with a generous layer of Biscoff spread on top and adorned with crumbled Lotus Biscoff cookies for an added crunch. Perfect for any occasion, this no-bake dessert is both easy to make and irresistibly delicious.