Creamy no-bake Lotus Biscoff cheesecake with a buttery biscuit crust and rich Biscoff topping. Easy dessert perfect for any occasion.
How to Make an Easy No-Bake Lotus Biscoff Cheesecake
This Lotus Biscoff Cheesecake is a rich, creamy, no-bake dessert made with a buttery Biscoff biscuit crust and a smooth cheesecake filling infused with Lotus spread. Finished with a glossy Biscoff topping, this cheesecake is easy to make, requires no oven, and is perfect for special occasions or anytime you crave a decadent treat.
Ingredients
Equipment
Method
- Step 1: Prepare the Crust
- Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or rolling pin. Mix with the melted butter until fully combined. Press the mixture firmly into the bottom of a lined springform pan. Refrigerate for 20 minutes to set.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, and mix well. Gently mix in the Lotus Biscoff spread until fully incorporated.
- Step 3: Whip the Cream
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cheesecake mixture until light and smooth.
- Step 4: Assemble
- Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until fully set.
- Step 5: Add the Topping
- Melt the Lotus Biscoff spread slightly until pourable. Spread evenly over the chilled cheesecake. Garnish with crushed Biscoff biscuits if desired.
- Step 6: Serve
- Remove from the pan, slice, and enjoy this creamy no-bake Lotus Biscoff cheesecake.
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Notes
- For cleaner slices, dip your knife in hot water before cutting.
- You can chill the cheesecake overnight for best texture.
- Store leftovers in the refrigerator for up to 3 days.
