This Lotus Biscoff Cheesecake is a quiet celebration of simple ingredients. The spiced cookie crust holds a velvety, tangy filling, all crowned with a luscious Biscoff spread swirl.
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It's a no-bake dessert that asks for patience, not heat. The result is a slice that's both comforting and elegant.
I like to make it on a Sunday afternoon, letting it set while the house fills with the gentle aroma of coffee and caramel.
Why You'll Love This Recipe
About the Ingredients
250g (about 2 cups) Lotus Biscoff cookies (for crust)
These spiced cookies provide the signature flavor. Substitute with speculoos cookies if needed.
100g (1/2 cup) unsalted butter, melted
Use salted butter and omit the added salt if you prefer a salty-sweet contrast.
600g (3 cups) cream cheese, softened
Full-fat cream cheese gives the best texture. Reduced-fat works but may be less creamy.
150g (3/4 cup) granulated sugar
Adjust to taste if you prefer a less sweet cheesecake.
1 teaspoon vanilla extract
Use pure vanilla for the best flavor. You can substitute with 1/2 teaspoon almond extract.
300ml (1 1/4 cups) heavy cream, cold
Heavy cream or whipping cream with at least 30% fat works best.
200g (1 cup) Lotus Biscoff spread, plus extra for drizzle
You can use smooth or crunchy Biscoff spread. If you can't find it, use cookie butter.
A pinch of salt
Enhances the caramel notes. Omit if using salted butter.
Tips & Tricks
- Use room-temperature cream cheese to avoid lumps. Let it sit out for 30 minutes before mixing.
- Chill the bowl and beaters for the cream before whipping – it makes a fluffier texture.
- Line the springform pan with parchment paper to make removal effortless.
- For clean slices, dip a knife in hot water, wipe dry, and cut.
Pro Tips
Step-by-Step Instructions
1. Prepare the crust
Crush the Biscoff cookies into fine crumbs. Mix with melted butter and a pinch of salt. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while making the filling.
2. Beat cream cheese
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2 minutes. Add vanilla and mix until combined.
3. Whip the cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. This takes about 3-4 minutes with an electric mixer.
4. Fold in cream
Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and cut through the center, then sweep around the bowl. This keeps the mixture light.
5. Add Biscoff spread
Melt 150g of Biscoff spread in the microwave for 20 seconds so it's pourable. Reserve 2 tablespoons for the top. Gently swirl the melted spread into the filling with a knife, creating marbled patterns. Do not overmix.
6. Assemble and chill
Pour the filling over the chilled crust. Smooth the top. Drizzle the remaining Biscoff spread over the surface and use a toothpick to create swirls. Refrigerate for at least 6 hours or overnight until firm.
7. Serve
Run a hot knife around the edges, release the springform, and slice. Serve chilled. Optionally garnish with crushed Biscoff cookies.
Delicious Variations
- Add a layer of salted caramel sauce between the crust and filling for extra indulgence.
- Swap the Biscoff spread for peanut butter for a nutty twist.
- Top with fresh berries or a berry compote to balance the sweetness.
How to Store Lotus Biscoff Cheesecake
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Wrap the cheesecake (or individual slices) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Serve chilled. No reheating needed.
Frequently Asked Questions
Q: Can I make this cheesecake without an oven?
Yes, this is a no-bake cheesecake. It sets in the refrigerator, so no baking is required.
Q: How long does Biscoff cheesecake need to set?
It needs at least 6 hours, but overnight is best for firm, clean slices.
Q: Can I use a different cookie for the crust?
Absolutely. Graham crackers or speculoos cookies work well as substitutes.
Q: Can I make this cheesecake gluten-free?
Yes, use gluten-free Biscoff cookies (or another gluten-free cookie) and ensure the spread is gluten-free.
Q: Why is my cheesecake not firm?
It may not have chilled long enough. Give it at least 6 hours, and check that your cream cheese was at room temperature for a smooth mix.
If you try this Lotus Biscoff Cheesecake, I'd love to hear how it turns out. Leave a comment or tag me in your photos. Breathe, then unplug.
Lotus Biscoff Cheesecake
Indulge in a silky Lotus Biscoff cheesecake with a crunchy cookie crust and caramelized swirl – pure bliss.
🧂 Ingredients
- 250g (about 2 cups) Lotus Biscoff cookies (for crust)
- 100g (1/2 cup) unsalted butter, melted
- 600g (3 cups) cream cheese, softened
- 150g (3/4 cup) granulated sugar
- 1 teaspoon vanilla extract
- 300ml (1 1/4 cups) heavy cream, cold
- 200g (1 cup) Lotus Biscoff spread, plus extra for drizzle
- A pinch of salt
📋 Instructions
- 1Prepare the crust — Crush the Biscoff cookies into fine crumbs. Mix with melted butter and a pinch of salt. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while making the filling.
- 2Beat cream cheese — In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2 minutes. Add vanilla and mix until combined.
- 3Whip the cream — In a separate bowl, whip the cold heavy cream until stiff peaks form. This takes about 3-4 minutes with an electric mixer.
- 4Fold in cream — Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and cut through the center, then sweep around the bowl. This keeps the mixture light.
- 5Add Biscoff spread — Melt 150g of Biscoff spread in the microwave for 20 seconds so it's pourable. Reserve 2 tablespoons for the top. Gently swirl the melted spread into the filling with a knife, creating marbled patterns. Do not overmix.
- 6Assemble and chill — Pour the filling over the chilled crust. Smooth the top. Drizzle the remaining Biscoff spread over the surface and use a toothpick to create swirls. Refrigerate for at least 6 hours or overnight until firm.
- 7Serve — Run a hot knife around the edges, release the springform, and slice. Serve chilled. Optionally garnish with crushed Biscoff cookies.
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.
