Creamy No-Bake Lotus Biscoff Cheesecake
A creamy no-bake cheesecake featuring a crunchy Lotus Biscoff cookie crust and a luscious, spiced filling. Perfect for beginners and ideal for gatherings, this dessert requires no oven and comes together quickly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 200g (7 oz) Biscoff Cookies, crushed finely
- 100g (7 tablespoons) Unsalted Butter, melted
- 400g (14 oz) Cream Cheese, softened to room temperature
- 200g (about 3/4 cup) Lotus Biscoff Spread
- 300ml (1 1/4 cups) Heavy Whipping Cream, chilled and whipped to soft peaks
- 100g (3/4 cup) Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Juice (optional)
Instructions
- Prepare the crust: Crush the Biscoff cookies finely using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Transfer to a bowl and pour in the melted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of the greased springform pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly. Pop it into the fridge while you make the filling.
- Whip the cream: In a chilled bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip – you want it light and airy but still smooth enough to fold.
- Mix the filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Stir in the Lotus Biscoff spread until the mixture is silky and uniform. Add the lemon juice if using, to brighten the flavor.
- Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture in three parts. Use a spatula and careful strokes to keep the filling light and fluffy without losing volume.
- Assemble & chill: Pour the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and place in the refrigerator for at least 4 hours, ideally overnight, to set completely.
- Serve: Carefully release the cheesecake from the springform pan. For a finishing touch, sprinkle crushed Biscoff crumbs or drizzle extra spread on top before slicing.
Notes
Chill mixing bowls and beaters before whipping cream for better texture. Use room temperature cream cheese to avoid lumps. Fold whipped cream gently to keep filling airy. For extra firmness, gelatin can be added but is optional. Store leftovers in airtight container in fridge up to 3 days or freeze up to 1 month.
Nutrition
- Serving Size: 1 slice (1/8 of chee
- Calories: 375
- Sugar: 20
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, Lotus Biscoff, easy dessert, creamy cheesecake, no oven dessert, Biscoff spread, quick cheesecake, beginner friendly