No Bake Lotus Biscoff cheesecake (Super Easy)

  13 July 2020

No bake lotus biscoff cheesecake
So blame the rona but I’ve been on Tiktok a lot and the obsession with the Lotus Biscoff biscuits had me frantically scouring the shelves of all the supermarkets in the area to get my hands on the crazily addictive biscuits to make the cheesecake of my dreams. And it was so worth it! Look at this beauty! Buttery Biscoff biscuit base, creamy Biscoff cheesecake layer and pure Biscoff spread glaze on top! I tweaked this recipe a bit and it’s definitely a winner.

Ingredients for No bake lotus biscoff cheesecake
1 packet of Lotus Biscoff cookies (235g), save 2 for decorating. Obvs I used heaps more for decorating so you might want to buy 2 packets
85g salted butter, melted

1 cup (237ml) thickened cream
350g cream cheese, at room temperature
3/4cup (195g) Lotus Biscoff spread
2/3 cups (75g) icing sugar

The remaining 205g of the Lotus Biscoff spread jar (dear Future Suze, you like lots of glaze use more)

Step 1 for No bake lotus biscoff cheesecake
1. Line the bottom of a 9 or 10-inch springform pan with a parchment paper round. Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs.
2. Stir in the melted butter until evenly combined. Measure out 1/4 cup (50g) of the mixture and refrigerate until ready to use for garnish.
3. Evenly spread the remaining crumb mixture to the pan and press down with a flat-bottomed drinking glass or spoon.
4. If you want a hard, crispy base, bake for 8mins at 325F/160C and then cool in freezer while making the filling.

Step 2 for No bake lotus biscoff cheesecake
1. Beat the thickened cream until stiff peaks form. Transfer to another bowl and keep chilled in the fridge.
2. In the same mixer bowl (no need to wash), beat together the cream cheese, Lotus Biscoff spread and icing sugar until well combined and very smooth with no lumps.
3. Using a rubber spatula, dollop a spoonful of the whipped cream and stir into mixture to loosen it up. Then fold in the rest of the cream, until uniform in color and no white streaks remain.
4. Scrape the filling to the cooled cookie crust and spread into an even layer. Cover with plastic wrap and refrigerate until set, 5 to 6 hours or overnight.

Step 3 for No bake lotus biscoff cheesecake
1. Place the remaining Lotus Biscoff spread in a microwave-safe bowl, and heat in the microwave until very fluid and melted, about 30 seconds. Don’t microwave in the jar!! Also sidenote for future Suze: add more!
2. Pour the spread all over the surface, quickly spreading it out into a smooth, even layer before the mixture cools.
3. Sprinkle the sides of the cake with the reserved cookie crumb mixture.
4. Remove from springform pan, decorate with whole biscuits and serve!

No bake lotus biscoff cheesecake
It’s so beautiful

No bake lotus biscoff cheesecake
For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slice.

5 thoughts on “No Bake Lotus Biscoff cheesecake (Super Easy)”
  1. Ramen Raff says:

    I freakin love Biscoff and this recipe looks super easy!

  2. Yaelle says:

    Great recipe. I’ve made it several times and everyone loves it!

  3. Spencer says:

    This cheesecake looks amazing. The recipe seems pretty straightforward too!

  4. Priya Gajjar says:

    Thank you for sharing. Love the “future Suze” musts, I would say.
    Made it twice in small cup sized individual ones and a whole spring foam one. Sets very easily;
    One question : I find it very difficult to beat the double cream to soft peak stage. Any suggestions ?

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