Creamy No-Bake Lotus Biscoff Cheesecake
This Creamy No-Bake Lotus Biscoff Cheesecake features a crunchy Biscoff cookie crust and a rich cookie butter cheesecake filling. An easy no-bake dessert perfect for parties.
Method
- To make the crust, mix the crushed Biscoff cookies with melted butter until it resembles wet sand.
- Press the crumb mixture firmly into the bottom of an 8-inch or 9-inch springform pan. Place in the fridge to set.
- In a large bowl, beat the room-temperature cream cheese, Biscoff spread, powdered sugar, and vanilla until completely smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Biscoff cream cheese mixture until no white streaks remain.
- Pour the filling over the chilled crust, smoothing the top with a spatula.
- Refrigerate for at least 6 hours, preferably overnight, to set completely. Drizzle melted Biscoff spread over the top before slicing!
This Creamy No-Bake Lotus Biscoff Cheesecake is a rich, indulgent dessert that requires absolutely no baking. It features a crunchy Lotus Biscoff cookie crust topped with a silky smooth cheesecake filling made with creamy cheese and delicious Biscoff cookie butter. Every bite delivers the perfect balance of caramelized cookie flavor, creamy texture, and sweet indulgence.
Perfect for parties, celebrations, holidays, or special gatherings, this no-bake cheesecake is incredibly easy to prepare while looking elegant and impressive. The signature spiced caramel flavor of Biscoff cookies makes this dessert stand out from traditional cheesecakes. Simply chill it in the refrigerator and it’s ready to serve. This easy Lotus Biscoff cheesecake recipe is the ultimate make-ahead dessert that everyone will love.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 6 g
- Carbs
- 45 g
- Fat
- 36 g
- Fibre
- 1 g
- Sugar
- 38 g
- Sodium
- 310 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Make sure the cream cheese is completely at room temperature to avoid lumps, and the heavy cream is ice cold to whip quickly.
Substitutions
- Cream Cheese: Mascarpone can be blended for an even richer dessert — Biscoff: Nutella or peanut butter can be used for a different flavor profile.
Serving suggestions
Serve a thick slice with a hot cup of espresso or dark pour-over coffee to cut through the sweetness.
Storage
Keep refrigerated in changing container for up to 5 days. Can be frozen for up to 2 months.
Reheating
Let sit at room temperature for 15 minutes before serving if frozen. No heating!
Equipment
- Springform pan
- Electric mixer
- Mixing bowls
- Spatula
Variations
- Mini Cheesecakes
- Make individually in a muffin tin
- Layered Parfait
- Layer crumbled cookies and filling in a glass
Why it works
Without eggs or baking, the whipped heavy cream provides the structure and aeration required to make the rich cream cheese filling light and sliceable.
Frequently asked questions
Why isn't my cheesecake setting?
You either didn't whip the cream to stiff peaks, or it hasn't chilled long enough (minimum 6 hours).
Can I speed up the chilling process?
You can place it in the freezer for 2-3 hours instead of the fridge.
Can I make this ahead of time?
Yes, it tastes even better the next day, making it the perfect prep-ahead dessert.
Tags
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