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Every bite of this no-bake Biscoff cheesecake is bursting with the rich, spiced cookie butter! Smooth, creamy, and melt-in-your-mouth delicious, it’s an effortless yet impressive dessert that’s perfect for any occasion.
Why Make Lotus Biscoff Cheesecake
The right question is—why not make Biscoff cheesecake? It’s incredibly easy to make with just a handful of ingredients, and it will transform your regular Biscoff cookies and cookie butter spread into a downright impressive dessert! All that without turning the oven on, just like my peanut butter pie.
- Simple ingredients.
- Perfect make-ahead dessert. Chill it in the fridge until ready to serve.
- Easy to customize. Top it with whipped cream, extra cookies, or infuse other flavors like chocolate or caramel.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Biscoff cookies. Use Lotus Biscoff cookies for the crust. Crush them finely for a firm base, and set a few aside for a crunchy topping. Technically, you can use graham crackers or gingersnaps but it just won’t be the same.
- Cream cheese. Use full-fat cream cheese. Let it sit at room temperature before using for the best results.
- Whipped cream. Use any store-bought whipped topping, or make your own whipped cream at home. Substitute with coconut whipped cream.
- Butter. Make sure to use unsalted!
- Biscoff spread. Adds flavor to the cheesecake filling. Don’t skip!
- Cinnamon. Adds a touch of spice. You can switch it up and use pumpkin spice, nutmeg, or allspice.
Steps To Make Biscoff Cheesecake Recipe
Step One. Use a food processor to crush the Biscoff cookies into a fine crumb. Add the melted butter and pulse until combined.
Step Two. Press the Biscoff cookie crust into the bottom of your prepared cake pan and smooth with the back of a spoon. Chill in the fridge whilst you make the filling.
Step Three. Add the cream cheese to mixing bowl with the warmed biscoff spread, vanilla and cinnamon. Whisk with an electric mixer to combine. Don’t over-mix!
Step Four. In a separate bowl, whisk the whipping cream to just soft peaks.
Step Five. Fold the whipped cream into the cream cheese with a spatula.
Step Seven. Add the cheesecake batter to the base that’s been in the fridge. Refrigerate the Biscoff cheesecake for 8 hours or overnight.
Step Eight. When almost ready to serve, melt the Lotus Biscoff cookie butter spread gently in the microwave for about 20 seconds. While still warm, spread it over the top and allow it to drizzle a little down the sides. Top with finely crushed Biscoff cookie crumbs around the edges.
Recipe Tips
- Pack the crust tightly using the back of a spoon or a flat-bottomed glass to prevent crumbling.
- Gently fold in the whipped cream. Use a spatula to fold instead of stirring to keep the filling light and airy.
- Chill for at least 6 hours (or overnight). The longer it chills, the better the texture!
- To store, cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. To maintain its creamy texture, keep it refrigerated for up to 3 days or freeze for up to 2 months.
- To make it easy to serve, turn this into mini cheesecakes or cheesecake bars. Use a muffin tin with liners for mini versions or a square pan for bars.
Other delicious desserts To Try
Biscoff Cheesecake
Ingredients
Base
- 7 oz Biscoff cookies, crushed
- 2.4 oz unsalted butter, melted
Filling
- 1 ¾ cup full fat cream cheese, I used Philadelphia
- ½ cup biscoff cookie butter, microwaved for about 20 seconds until just warm
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 cup + 1 tbsp heavy whipping cream
To Decorate
- ½ cup biscoff cookie butter
- ⅓ cup finely crushed Biscoff cookies
Instructions
- Line the base of a 8 inch / 20cm non-stick loose bottom baking tin with parchment paper then grease the sides and the top of the parchment with butter.
BASE
- Blitz the biscoff in food processor until a fine crumb.
- Add the melted butter and pulse until combined.
- Press the biscuit base mix into the bottom of your prepared cake pan and smooth with the back of a spoon. Chill in the fridge whilst you make the filling.
FILLING
- Add the cream cheese to mixing bowl with the warmed biscoff spread, vanilla and cinnamon.
- Whisk with an electric mixer to combine. Don’t over-mix!
- In a separate bowl, whisk the whipping cream to just soft peaks. Fold the cream into the biscoff cream cheese with a spatula.
ASSEMBLY
- Add the filling mixture to the base that’s been in the fridge. Refrigerate the No Bake Biscoff cheesecake for 8 hours or overnight.
- Remove from tin. I like to run the sides under the warm water tap for a few seconds to loosen it. Careful not to melt it though.
- When almost ready to serve, melt the Lotus Biscoff spread gently in the microwave for about 20 seconds. While still warm, spread over the top and allow to drizzle a little down the sides. Top with finely crushed biscoff round the edges.
- Chill in the fridge for an hour or my top tip to make slicing easier, place the cheesecake in the freezer for about an hour before slicing. If you accidentally over harden just allow it to come to room temperature a little.
Notes
- Pack the crust tightly using the back of a spoon or a flat-bottomed glass to prevent crumbling.
- Let the crust set in the fridge for at least 30 minutes to firm up.
- Gently fold in the whipped cream. Use a spatula to fold instead of stirring to keep the filling light and airy.
- Chill for at least 6 hours (or overnight). The longer it chills, the better the texture!
- To store, cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. To maintain its creamy texture, keep it refrigerated for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
