Lotus Biscoff Cheesecake

Quick Overview

This Lotus Biscoff cheesecake combines a crunchy spiced cookie crust with a smooth, velvety cream cheese filling infused with Biscoff spread. It is topped with melted cookie butter and crushed cookies for a rich dessert that delivers deep caramelized cinnamon flavor in every bite.

It requires zero baking time, making it an ideal make-ahead dessert for dinner parties or family treats. The filling sets firm in the refrigerator while staying light and airy.

• Prep time: 25 minutes
• Cook time: 0 minutes
• Chilling time: 6 hours
• Total time: 6 hours 25 minutes
• Servings: 12 slices
• Estimated calories: 480 kcal per serving

Ingredients

For the Cookie Crust

• 250 g Lotus Biscoff cookies (about 30 cookies)
• 75 g unsalted butter, melted

For the Cheesecake Filling

• 500 g full-fat block cream cheese, softened to room temperature
• 250 g Lotus Biscoff spread (smooth)
• 80 g powdered sugar, sifted
• 1 tsp vanilla extract
• 300 ml heavy whipping cream, cold (minimum 36% milk fat)

For the Topping & Garnish

• 150 g Lotus Biscoff spread (smooth)
• 4 Lotus Biscoff cookies, coarsely crushed

How to Make Lotus Biscoff Cheesecake

1. Line the base of an 8-inch (20 cm) springform pan with parchment paper.
2. Crush the Biscoff cookies in a food processor until fine crumbs form.
3. Pour the melted butter into the crumbs and pulse until well combined.
4. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon to create a solid, even crust.
5. Place the pan in the refrigerator for 20 minutes to set while making the filling.
6. Beat the cream cheese, 250 g Biscoff spread, powdered sugar, and vanilla extract in a large bowl with a hand mixer on medium speed for 2 minutes until smooth and lump-free.
7. Pour the cold heavy whipping cream into a separate chilled bowl.
8. Whip the cream on high speed for 3 to 4 minutes until stiff peaks form.
9. Gently fold the whipped cream into the cream cheese mixture in three portions using a silicone spatula until fully combined and streak-free.
10. Transfer the filling onto the chilled cookie crust and smooth the top evenly with an offset spatula.
11. Cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight for best results.
12. Warm the 150 g of Biscoff spread in the microwave for 20 to 30 seconds until fluid but not hot.
13. Pour the melted spread over the chilled cheesecake, tilt the pan to spread it evenly over the top, and sprinkle crushed Biscoff cookies around the border.
14. Chill for another 15 minutes to set the drizzle, then run a warm knife along the inside edge of the pan before releasing the springform ring.

Pro Tip

Using cold cream cheese straight from the fridge will leave small lumps in your filling that whipping cannot remove. Take your cream cheese out of the refrigerator at least one hour before mixing so it softened completely, ensuring a perfectly smooth and silky texture.

Serving & Storage

Serve this cheesecake chilled straight from the refrigerator. Slice it with a sharp knife dipped in hot water and wiped dry between every slice to get clean edges. It pairs nicely with hot coffee, espresso, or a fresh side of raspberries to cut through the rich caramelized sweetness.

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Keep it covered so it does not absorb other food odors from the fridge.

You can freeze this cheesecake without the warm topping. Wrap the firm, chilled cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before adding the melted Biscoff spread and serving.

FAQs

Can I use tub cream cheese instead of block cream cheese?

Use block cream cheese for this recipe because tub cream cheese contains extra water, which will prevent the no-bake filling from setting firm.

How do I know when the cheesecake filling has set properly?

The cheesecake is set when the center feels firm to a light touch and does not jiggle when you gently shake the springform pan.

Can I reduce the sugar in this recipe?

Yes, you can drop the powdered sugar down to 50 grams if you prefer a less sweet dessert, as the Biscoff spread already provides plenty of sweetness.