Creamy No-Bake Lotus Biscoff Cheesecake

Quick Overview

This no-oven Biscoff cheesecake features a crisp cookie crust, a velvety cream cheese filling laced with cookie butter, and a smooth melted Biscoff layer on top. It offers the perfect balance of spiced cinnamon cookie flavor and tangy, rich cheesecake without turning on your stove.

People love this dessert because it requires basic tools, zero baking skills, and minimal effort. You simply blend, mix, and chill. It delivers a bakery-quality texture every time, making it ideal for summer days, dinner parties, or quick weekend treats.

• Prep time: 20 minutes
• Cook time: 0 minutes
• Total time: 6 hours 20 minutes (includes chilling)
• Servings: 8 slices
• Estimated calories: 480 kcal per serving

Ingredients

For the Biscuit Crust

• 200 g Lotus Biscoff biscuits
• 60 g unsalted butter, melted

For the Cheesecake Filling

• 400 g full-fat cream cheese, room temperature
• 200 g Lotus Biscoff spread
• 75 g icing sugar, sifted
• 250 ml heavy whipping cream, cold (at least 35% fat content)
• 1 tsp vanilla extract

For the Topping

• 150 g Lotus Biscoff spread
• 3 Lotus Biscoff biscuits, crushed

How to Make No-Oven Biscoff Cheesecake

1. Crush the 200 grams of Biscoff biscuits in a food processor until they form fine crumbs.
2. Mix the crushed biscuit crumbs and melted butter together in a bowl until the mixture feels like wet sand.
3. Press the biscuit mixture firmly into the bottom of an 8-inch springform pan using the flat bottom of a glass.
4. Place the pan in the refrigerator for 20 minutes to firm up the crust.
5. Beat the softened cream cheese, 200 grams of Biscoff spread, sifted icing sugar, and vanilla extract in a large bowl with an electric mixer for 2 minutes on medium speed until smooth and fully combined.
6. Pour the cold heavy whipping cream into a separate chilled bowl.
7. Whip the cold heavy cream with electric beaters on high speed for 3 to 4 minutes until stiff peaks form.
8. Fold one-third of the whipped cream into the cream cheese mixture using a silicone spatula to lighten the batter.
9. Gently fold in the remaining whipped cream until no white streaks remain and the filling looks smooth and uniform.

10. Spoon the cheesecake filling over the chilled biscuit base and smooth the top evenly with an offset spatula.
11. Cover the springform pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, preferably overnight, until set firm.
12. Heat the 150 grams of Biscoff spread for the topping in a microwave-safe bowl for 20 seconds until liquified and pourable.
13. Pour the melted spread evenly over the top of the set cheesecake, spreading gently to the edges.
14. Sprinkle the 3 crushed Biscoff biscuits around the top border for decoration.
15. Chill the decorated cheesecake in the refrigerator for 15 minutes to set the topping before slicing with a hot knife.

Pro Tip

Using warm cream cheese causes the cold whipping cream to deflate, resulting in a runny filling. Always ensure your cream cheese is completely at room temperature while keeping your whipping cream ice-cold before mixing.

Serving & Storage

Serve this cheesecake cold straight from the fridge, paired with fresh raspberries or a shot of hot espresso to cut through the richness. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze individual sliced portions wrapped tightly in plastic wrap for up to 1 month, then thaw them overnight in the fridge.

FAQs

Why is my no-bake cheesecake not setting?

Your cheesecake likely lacked setting time or the heavy cream was not whipped to stiff peaks before folding. Keep the cheesecake in the fridge overnight to give the fats enough time to firm up completely.

Can I use low-fat cream cheese for this recipe?

No, low-fat cream cheese contains too much water and will prevent the no-bake filling from setting properly. Always use full-fat block cream cheese for the correct structure and creaminess.

How do I get clean slices of cheesecake?

Dip a long sharp knife into a tall glass of hot water, wipe it clean with a kitchen towel, and make your cut. Repeat this hot water dip and wipe routine before every single slice.