cheese cakes
Lotus Biscoff Cheese Cake
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Lotus Biscoff Cheesecake is a rich, creamy dessert that combines the distinctive caramelized flavor of Lotus Biscoff biscuits with a smooth, velvety cream cheese filling. A buttery Biscoff biscuit crust provides the perfect crunchy base, while the luscious cheesecake layer is blended with Biscoff spread for an irresistible sweet and spiced flavor. Finished with a glossy cookie butter topping and decorated with whole and crushed biscuits, this no-bake cheesecake is both elegant and incredibly satisfying.
This cheesecake has become a favorite among dessert lovers because it requires minimal effort yet delivers bakery-quality results. It is perfect for birthdays, family gatherings, holidays, or any special occasion, and can easily be prepared a day in advance. The balance of creamy, crunchy, and caramelized flavors makes every bite indulgent, while its beautiful presentation ensures it is as impressive to serve as it is delicious to eat.
Lotus Biscoff Cheese Cake
Course: DessertCuisine: EuropeanDifficulty: Moderate10
servings30
minutes40
minutes550
kcalLotus Biscoff Cheesecake is a luxurious no-bake dessert featuring a buttery caramelized cookie crust, a silky cream cheese filling infused with Lotus Biscoff spread, and a glossy cookie butter topping. The unique spiced caramel flavor of Biscoff biscuits pairs perfectly with the tanginess of cream cheese, creating an irresistible dessert that’s both rich and well-balanced.
Ingredients
For the Crust
250 g Lotus Biscoff biscuits
80 g unsalted butter, melted
Pinch of salt (optional)For the Cheesecake Filling
500 g full-fat cream cheese, room temperature
300 ml heavy whipping cream, chilled
250 g Lotus Biscoff spread
50 g icing (powdered) sugar
1 tsp vanilla extractFor the Topping
180–200 g Lotus Biscoff spread
6–8 Lotus Biscoff biscuits
Crushed Biscoff crumbs for garnish
Directions
- Prepare the Base
Crush the Biscoff biscuits into fine crumbs.
Mix with melted butter until the texture resembles wet sand.
Press firmly into the base of an 8-inch (20 cm) springform pan.
Refrigerate for 30 minutes until firm.
- Make the Filling
Beat the cream cheese until smooth and creamy.
Add icing sugar and vanilla; beat until combined.
Mix in the Biscoff spread until silky smooth.
In a separate bowl, whip the chilled heavy cream to medium-stiff peaks.
Gently fold the whipped cream into the cream cheese mixture without overmixing.
- Assemble
Spoon the filling onto the chilled crust.
Smooth the top with an offset spatula.
Refrigerate for at least 8 hours or overnight until fully set.
- Decorate
Melt the Biscoff spread in the microwave for 15–20 seconds.
Pour it over the chilled cheesecake and spread evenly.
Decorate with whole and halved Biscoff biscuits.
Sprinkle crushed biscuit crumbs around the edges.
Notes
- Use full-fat cream cheese for the creamiest texture.
Make sure the cream cheese is at room temperature to prevent lumps.
Chill overnight for clean slices and the best flavor.
Whip the cream only to medium-stiff peaks to keep the filling light.
Dip a sharp knife in hot water and wipe it clean between slices for neat cuts.
