No-Bake Lotus Biscoff Cheesecake Recipe

If you’re a fan of the deliciously crunchy, caramel-flavored Lotus Biscoff biscuits, then you’re in for a treat with this No-Bake Lotus Biscoff Cheesecake! This simple recipe combines the rich flavor of the beloved Biscoff cookies with a creamy, smooth cheesecake filling—no oven required. Perfect for a special dessert or just a sweet indulgence, this easy recipe will wow your guests or satisfy your sweet tooth. Let’s dive into how to make it!

Ingredients:

For the Crust:

• 200g Lotus Biscoff biscuits (or any speculoos-style cookies)
• 80g unsalted butter, melted

For the Filling:

• 250g cream cheese (room temperature)
• 200ml double cream (whipped to soft peaks)
• 100g powdered sugar
• 1 tsp vanilla extract
• 100g Lotus Biscoff spread (smooth or crunchy)
• 3 tbsp milk (for smooth consistency)

For the Topping:

• 2-3 Lotus Biscoff biscuits, crushed or whole for garnish
• 2 tbsp Lotus Biscoff spread, slightly melted (optional)

Instructions:

Step 1: Prepare the Crust

1. Crush the Biscoff biscuits: Place the biscuits into a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, you can also put the biscuits into a resealable plastic bag and crush them with a rolling pin.
2. Mix with butter: In a bowl, combine the crushed biscuits with the melted butter. Stir until the mixture is fully combined and the crumbs are coated in butter.
3. Form the crust: Press the biscuit mixture firmly into the base of a springform pan or a 9-inch round cake pan. Use the back of a spoon to press it down evenly.
4. Chill the crust: Place the crust in the fridge for about 30 minutes to set while you prepare the filling.

Step 2: Prepare the Filling

1. Whip the cream: In a mixing bowl, whisk the double cream until it forms soft peaks. Be careful not to overwhip.
2. Beat the cream cheese: In a separate bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
3. Add Lotus Biscoff spread: Mix in the Lotus Biscoff spread to the cream cheese mixture. Add a little milk if necessary to make the filling smoother and easier to mix.
4. Fold in the whipped cream: Gently fold the whipped double cream into the Biscoff cream cheese mixture, combining until smooth and well incorporated.

Step 3: Assemble the Cheesecake

1. Fill the crust: Pour the cheesecake filling into the chilled crust, smoothing the top with a spatula to make it even.
2. Chill: Place the cheesecake in the fridge for at least 4 hours or preferably overnight to set. This will help the filling firm up and hold its shape.

Step 4: Decorate and Serve

1. Top the cheesecake: Once the cheesecake is set, crush a few Lotus Biscoff biscuits and sprinkle them on top for added texture and flavor. You can also drizzle melted Lotus Biscoff spread over the top for an extra indulgent touch.
2. Serve: Slice and enjoy! The cheesecake should be creamy and smooth with a delightful crunch from the Biscoff biscuits.

Tips and Variations:

• For a thicker crust: Add a little more melted butter to the biscuit mixture if you prefer a denser, firmer base.
• Make it extra indulgent: You can layer in some Biscoff cookie crumbs into the filling or swirl extra Biscoff spread through the filling for a more intense flavor.
• No springform pan? You can use a regular round cake pan lined with parchment paper or even individual tart pans for single-serving cheesecakes.
• Vegan option: For a vegan version, substitute the cream cheese with vegan cream cheese, use coconut cream instead of double cream, and make sure your biscuits and spread are vegan-friendly.

Conclusion:

This No-Bake Lotus Biscoff Cheesecake is a heavenly, simple dessert that combines the rich flavor of Biscoff cookies and spread with the creamy, indulgent texture of a cheesecake. It’s perfect for any occasion, from family gatherings to a special treat for yourself. Plus, with no baking involved, it’s quick to prepare and easy to enjoy.