Desserts & Baking
No-Bake Lotus Biscoff Cheesecake
No-Bake Lotus Biscoff Cheesecake Recipe
Enjoy a creamy No-Bake Lotus Biscoff Cheesecake with a buttery biscuit base, smooth caramel-flavoured filling and crunchy Biscoff topping. This easy dessert requires no oven and is perfect for parties, family gatherings and special occasions.
Why You Will Love This Recipe
No oven required
Creamy cheesecake filling
Delicious caramelised biscuit flavour
Simple ingredients
Perfect for preparing ahead
Recipe Details
Prep Time: 25 minutes
Chilling Time: At least 6 hours
Servings: 8 slices
Tin Size: 8-inch (20 cm) springform tin
Category: Desserts & Baking
Ingredients
For the Biscuit Base
250 g Lotus Biscoff biscuits
100 g unsalted butter, melted
For the Cheesecake Filling
400 g full-fat cream cheese, softened
250 ml cold whipping cream
150 g Lotus Biscoff spread
60 g icing sugar
1 teaspoon vanilla extract
For the Topping
100 g Lotus Biscoff spread
3–4 Biscoff biscuits, crushed
Whole biscuits, optional
Instructions
Step 1: Prepare the Biscuit Base
Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter until evenly combined.
Step 2: Press into the Tin
Transfer the biscuit mixture into a springform tin. Press it firmly into an even layer and refrigerate for 20–30 minutes.
Step 3: Make the Filling
Beat the softened cream cheese, icing sugar, vanilla extract and 150 g Biscoff spread until smooth and creamy.
Step 4: Whip the Cream
Whip the cold cream until soft-to-medium peaks form. Gently fold it into the cream cheese mixture until combined.
Step 5: Assemble and Chill
Spread the filling over the chilled biscuit base and smooth the top. Refrigerate for at least 6 hours, preferably overnight, until set.
Step 6: Add the Topping
Gently warm the remaining Biscoff spread until pourable, but not hot. Spread it over the cheesecake and decorate with crushed or whole biscuits. Chill for another 15–20 minutes before slicing.
Tips for the Best Cheesecake
Use full-fat cream cheese for a richer texture.
Allow cream cheese to soften before mixing.
Keep the whipping cream cold.
Fold the whipped cream gently to maintain a light filling.
Chill overnight for the best set.
Avoid overheating the topping.
Use a warm, clean knife for neat slices.
Common Mistakes to Avoid
Using cold cream cheese can leave lumps in the filling.
Insufficient chilling may cause the cheesecake to collapse when sliced.
Overmixing after adding whipped cream can reduce the filling's lightness.
Adding very hot Biscoff spread may soften the cheesecake surface.
Variations
Extra Crunch: Add crushed biscuits to the filling.
Chocolate Twist: Drizzle melted chocolate over the topping.
Individual Desserts: Assemble the recipe in small dessert glasses.
Decorative Finish: Add whole Biscoff biscuits just before serving.
Serving Suggestions
Serve chilled with coffee, tea or cold milk. For special occasions, decorate each slice with additional biscuit crumbs or a drizzle of Biscoff spread.
Storage Instructions
Store the cheesecake covered in the refrigerator for up to 3 days. Individual slices can be frozen for up to 1 month in an airtight container. Thaw in the refrigerator before serving.
Frequently Asked Questions
Can I make this cheesecake the day before?
Yes. Preparing it the day before allows the filling to set properly and makes serving easier.
Does this recipe require baking?
No. The biscuit base and filling are prepared without an oven, but the cheesecake needs sufficient refrigeration time.
Why is my cheesecake too soft?
It may not have chilled long enough, or the whipped cream may have been under-whipped. Allow additional chilling time before slicing.
Can I use a different biscuit?
Yes. Other crisp caramel or digestive-style biscuits can be used, although the flavour will be different.
How should I cut clean slices?
Use a sharp knife warmed in hot water and wiped dry between cuts.
More Dessert Inspiration
Explore our Desserts & Baking collection for more sweet treats. You can also read our easy chocolate dessert recipe or helpful baking tips for more inspiration.
Internal Link Note: Replace the three placeholder URLs above with the actual URLs of your published RecipeOne pages.
Ingredient Information and External References
Lotus Biscoff biscuits and spread provide the characteristic caramelised flavour in this dessert. Check the manufacturer's official product information for ingredient and allergen details.
Final Thoughts
This No-Bake Lotus Biscoff Cheesecake combines a buttery biscuit base, smooth creamy filling and delicious caramelised topping. Prepare it ahead, chill until firm and serve cold for an easy, impressive dessert.
Editorial Note: This is an independently developed recipe and is not an official Lotus Bakeries recipe. Ingredient quantities and preparation steps should be tested before publication.
SEO Details
SEO Title: No-Bake Lotus Biscoff Cheesecake Recipe
Meta Description: Make a creamy no-bake Lotus Biscoff cheesecake with a buttery biscuit base, smooth caramel filling and crunchy topping. Perfect for special occasions.
Focus Keyword: no-bake Lotus Biscoff cheesecake
Related Keywords: Lotus Biscoff cheesecake recipe, easy no-bake cheesecake, Biscoff dessert, caramel biscuit cheesecake, creamy cheesecake recipe
Featured Image Alt Text: No-Bake Lotus Biscoff Cheesecake with Creamy Filling and Caramel Biscuit Crumb Topping
Featured Image Path: Use the actual path where your featured image is uploaded, for example images/recipes/no-bake-lotus-biscoff-cheesecake.webp.
References: Official Lotus Biscoff product pages linked above. These support product information, not the exact recipe quantities or method.
The recipe
No-Bake Lotus Biscoff Cheesecake
Make a creamy no-bake Lotus Biscoff cheesecake with a buttery biscuit crust, smooth caramel-flavoured filling and crunchy Biscoff topping. This easy make-ahead dessert is perfect for parties, family gatherings and special occasions.
Ingredients
- 250 g Lotus Biscoff biscuits
- 100 g unsalted butter, melted
- 400 g full-fat cream cheese, softened
- 250 ml cold whipping cream
- 150 g Lotus Biscoff spread
- 60 g icing sugar
- 1 teaspoon vanilla extract
- 100 g Lotus Biscoff spread for topping
- 3–4 Lotus Biscoff biscuits, crushed
- Whole Lotus Biscoff biscuits for decoration (optional)
Instructions
- Crush the Lotus Biscoff biscuits into fine crumbs.
- Mix the biscuit crumbs with melted butter until evenly combined.
- Press the mixture firmly into the base of an 8-inch (20 cm) springform tin.
- Refrigerate the biscuit base for 20–30 minutes.
- Beat the softened cream cheese, icing sugar, vanilla extract and 150 g Biscoff spread until smooth.
- In a separate bowl, whip the cold whipping cream until soft-to-medium peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two batches.
- Spread the cheesecake filling evenly over the chilled biscuit base.
- Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
- Warm the remaining Biscoff spread briefly until pourable, then let it cool slightly.
- Spread the topping over the cheesecake and sprinkle with crushed Biscoff biscuits.
- Decorate with whole biscuits if desired, then chill for another 15–20 minutes.
- Carefully remove the cheesecake from the tin, slice and serve chilled.
Helpful tip
Crush the Lotus Biscoff biscuits into fine crumbs. Mix the biscuit crumbs with melted butter until evenly combined. Press the mixture firmly into the base of an 8-inch (20 cm) springform tin. Refrigerate the biscuit base for 20–30 minutes. Beat the softened cream cheese, icing sugar, vanilla extract and 150 g Biscoff spread until smooth. In a separate bowl, whip the cold whipping cream until soft-to-medium peaks form. Gently fold the whipped cream into the cream cheese mixture in two batches. Spread the cheesecake filling evenly over the chilled biscuit base. Cover and refrigerate for at least 6 hours, preferably overnight, until firm. Warm the remaining Biscoff spread briefly until pourable, then let it cool slightly. Spread the topping over the cheesecake and sprinkle with crushed Biscoff biscuits. Decorate with whole biscuits if desired, then chill for another 15–20 minutes. Carefully remove the cheesecake from the tin, slice and serve chilled.
