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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.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: cake, Dessert
Cuisine: Française
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • For the Biscoff Crust
  • 250 g Lotus Biscoff biscuits about 2 cups crushed
  • 100 g unsalted butter melted (½ cup)
  • For the Cheesecake Filling
  • 400 g cream cheese softened (14 oz)
  • 120 g powdered sugar 1 cup
  • 1 tsp vanilla extract
  • 250 ml heavy whipping cream 1 cup
  • 200 g Lotus Biscoff spread ¾ cup
  • For the Topping
  • 150 g Lotus Biscoff spread ½ cup, melted
  • Crushed Biscoff biscuits optional, for garnish
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Equipment

  • Springform pan (20–22 cm / 8–9 inch)
  • Food processor or rolling pin
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula

Method
 

  1. Step 1: Prepare the Crust
  2. 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.
  3. Step 2: Make the Cheesecake Filling
  4. 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.
  5. Step 3: Whip the Cream
  6. 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.
  7. Step 4: Assemble
  8. 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.
  9. Step 5: Add the Topping
  10. Melt the Lotus Biscoff spread slightly until pourable. Spread evenly over the chilled cheesecake. Garnish with crushed Biscoff biscuits if desired.
  11. Step 6: Serve
  12. 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.