Prepare to be enchanted by the sweet, creamy, and undeniably satisfying taste of this no-bake Lotus Biscoff cheesecake. This recipe crafts a luxurious dessert from scratch, featuring a crunchy Biscoff cookie base, a rich and tangy cheesecake filling infused with Biscoff spread, and a luscious, caramel-like Biscoff topping. It’s a simple yet elegant showstopper that requires absolutely no oven time, making it the perfect dessert for any occasion, especially when you want to impress without the stress. Your guests will undoubtedly fall in love with this caramel-spiced Biscoff cookie cheesecake.
There’s a special kind of magic that happens when classic cheesecake meets the unique, caramelized notes of Lotus Biscoff. This recipe brings together the best of both worlds, creating a dessert that is both familiar and exciting. The crust provides a delightful crunch, a perfect counterpoint to the velvety smooth cheesecake filling. Infused with the irresistible flavor of Biscoff cookie butter, every bite offers a harmonious blend of sweet, tangy, and subtly spiced goodness. The final touch of a glossy Biscoff spread drizzle and extra crushed cookies transforms this treat into a truly heavenly dessert, guaranteed to impress any crowd and leave them craving more.
If you adore the deep, caramel notes and unique spice blend of Lotus Biscoff, you might also enjoy exploring other delightful recipes. For a comforting breakfast, try my Pumpkin Spice Pancakes with Chocolate Chips. Or perhaps for another easy dessert, my Magic Bars with Coconut offer a different kind of sweet indulgence. And for those who love homemade touches, learning to make Homemade Caramel Sauce is always a rewarding experience that complements many desserts.
Why This No-Bake Biscoff Cheesecake Will Become Your New Favorite
This Lotus Biscoff cheesecake isn’t just a dessert; it’s an experience. Here’s why this particular recipe stands out and why you’ll want to make it again and again:
- Effortlessly Elegant – No Oven Required: Forget the stress of water baths, cracked tops, and lengthy baking times. This is a true no-bake wonder, meaning it comes out perfectly smooth and creamy every single time, without ever needing to turn on your oven. It’s ideal for warm weather entertaining or simply when you want a showstopping dessert without the hassle of traditional baking.
- Irresistibly Rich Caramel-Spice Flavor: The star of this cheesecake is the iconic Lotus Biscoff. These speculoos cookies boast a deep, complex caramel flavor with hints of warming spices like cinnamon, nutmeg, and ginger. When transformed into a cookie butter spread and incorporated into the cheesecake, this unique flavor profile becomes profoundly rich and utterly addictive. It’s a taste that’s both comforting and sophisticated.
- Remarkably Simple to Prepare: Don’t let its impressive appearance fool you – this cheesecake is surprisingly easy to make. With the help of a food processor for the crust and a hand mixer for the filling, it comes together in just a few straightforward steps. The most challenging part, honestly, is patiently waiting for the cheesecake to chill and set. But trust us, the anticipation will only make that first decadent bite even more rewarding. It’s the perfect recipe for both novice and experienced dessert makers.
Essential Ingredients for Your Perfect Biscoff Cheesecake
Crafting this divine Biscoff cheesecake starts with a careful selection of quality ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dessert so special. Here’s a detailed look at what you’ll need:
For the Crunchy Biscoff Crust Layer
- Lotus Biscoff Cookies: These iconic caramelized biscuits are the foundation of our crust, providing a unique sweet and spicy flavor that sets this cheesecake apart. While Lotus Biscoff is the original, other speculoos or even thin gingerbread cookies can be used as a similar, often less expensive, alternative if Biscoff isn’t readily available.
- Unsalted Butter: Melted butter is essential for binding the cookie crumbs into a firm, delicious crust. Using unsalted butter allows you to control the overall saltiness of your dessert, ensuring a perfectly balanced flavor profile.
For the Creamy Biscoff Cheesecake Layer
- Heavy Cream (Cold): This is whipped to create light and airy peaks, which are then folded into the cream cheese mixture. It gives the cheesecake its signature creamy, yet light and fluffy texture, helping it set beautifully without baking. Ensure it’s very cold for the best whipping results.
- Full-Fat Cream Cheese (Room Temperature): The backbone of any good cheesecake. Bringing the cream cheese to room temperature is crucial for achieving a smooth, lump-free filling. While low-fat cream cheese can be used, it’s highly recommended to use full-fat for a firmer set and richer taste.
- Confectioners’ Sugar: Also known as powdered sugar or icing sugar, this finely milled sugar dissolves easily into the cream cheese mixture, ensuring a perfectly smooth and sweet cheesecake filling with no grainy texture.
- Biscoff Spread (Cookie Butter): This creamy, luscious spread is made from crushed Biscoff cookies blended with sugar, fats, and spices. It’s the key ingredient that infuses the cheesecake filling with that unmistakable caramelized biscuit flavor. Its smooth consistency also helps in creating a wonderfully uniform filling.
- Pure Vanilla Extract: A touch of vanilla enhances and rounds out all the other flavors, adding depth and warmth to the cheesecake. Opt for pure vanilla extract for the best possible taste.
For the Irresistible Biscoff Topping
- Biscoff Spread: A generous layer of melted Biscoff spread creates a glossy, rich topping that visually appeals and adds another dimension of intense cookie butter flavor.
- Extra Biscoff Cookies or Crumb: These are used for decorating the top of the cheesecake, adding a final crunch and a beautiful visual cue to the dessert’s star ingredient.
Step-by-Step Guide: Crafting Your No-Bake Lotus Biscoff Cheesecake
Making this spectacular Biscoff cheesecake is a breeze. Follow these simple instructions to create a dessert that will earn rave reviews.
- Step 1: Prepare Your Equipment. Begin by lining a 9-inch springform pan with parchment paper. This crucial step will make it much easier to remove the finished cheesecake cleanly and beautifully. Set the prepared pan aside.
- Step 2: Create the Perfect Biscoff Crust. In a food processor, pulse the Lotus Biscoff cookies until they form fine, even crumbs. Add the melted butter to the crumbs and pulse again until the mixture resembles wet sand. This ensures the butter is evenly distributed. Transfer the crumb mixture to your prepared springform pan. Using the bottom of a glass or your knuckles, press the crumbs down firmly and evenly across the bottom of the pan to form a compact crust. This firm pressing is key for a stable crust. Refrigerate the pan while you prepare the cheesecake filling; this allows the butter to solidify and the crust to begin setting, preventing it from crumbling later.
- Step 3: Whip the Cream to Perfection. In a medium-sized, chilled bowl (a cold bowl helps the cream whip faster), pour the cold heavy cream. Using a hand mixer, beat the heavy cream on a medium-high speed until soft peaks begin to form. Be careful not to overbeat, as it can turn grainy. Once soft peaks are achieved, set the whipped cream aside.
- Step 4: Prepare the Creamy Biscoff Cheesecake Filling. In a large mixing bowl, beat the room-temperature cream cheese on medium speed with a hand blender until it’s completely smooth and free of lumps. Gradually add the confectioners’ sugar, Biscoff spread, and vanilla extract. Continue beating for 3-5 minutes, scraping down the sides of the bowl as needed, until the mixture is light, airy, and thoroughly combined. Next, gently fold in the prepared whipped cream into the cheesecake mixture using a rubber spatula. Use light, circular motions to maintain the airiness of the whipped cream, which contributes to the cheesecake’s light texture.
- Step 5: Assemble and Chill. Carefully spread the cheesecake filling evenly over the chilled Biscoff cookie crust in the springform pan. Smooth the top with a spatula. Once assembled, refrigerate the cheesecake for a minimum of 6 hours, or ideally overnight. This extended chilling time is absolutely crucial for the cheesecake to firm up and set properly, ensuring perfect slices.
- Step 6: Decorate and Serve Your Masterpiece. Once the cheesecake is fully set, carefully unlatch and remove the sides of the springform pan. Transfer the cheesecake to a serving plate or cake stand. While the cheesecake is being prepped, lightly warm the remaining Biscoff spread. You can do this by microwaving it for about 30 seconds on medium heat, or in a small saucepan over low heat, until it’s just pourable. Slowly and artfully pour the melted Biscoff spread over the top of the cheesecake, allowing it to gently cascade down the sides. For a final flourish, add crumbled Biscoff cookies around the base or on top of the cheesecake for extra texture and visual appeal. Slice with a warm, clean knife for perfect portions and serve immediately to enjoy this decadent treat!
Expert Tips for a Flawless No-Bake Biscoff Cheesecake
Achieving a perfect no-bake cheesecake is all about attention to a few key details. Follow these expert tips for an effortlessly smooth and perfectly set Biscoff cheesecake:
- Chill Your Crust Adequately: Before adding the filling, ensure your Biscoff cookie crust is well-chilled, ideally for at least 15-20 minutes in the refrigerator or 5-10 minutes in the freezer. This firm foundation will prevent the crust from becoming soggy and ensure it doesn’t shift when you spread the creamy filling over it.
- Room Temperature Cream Cheese is Non-Negotiable: Always allow your full-fat cream cheese to come to complete room temperature before mixing. This is perhaps the most crucial tip for a lump-free, velvety smooth cheesecake filling. Cold cream cheese will result in a clumpy texture that’s impossible to fully smooth out.
- Opt for Full-Fat Cream Cheese: While low-fat versions exist, full-fat cream cheese is highly recommended for no-bake cheesecakes. The higher fat content is what allows the cheesecake to set up much firmer and achieve that luxurious, rich consistency we all crave.
- Keep Heavy Cream and Bowl Cold: For the quickest and most successful whipped cream, use very cold heavy cream and a chilled mixing bowl (you can pop it in the freezer for 10-15 minutes beforehand). Cold temperatures help the fat molecules in the cream emulsify faster, leading to stiff, stable peaks.
- Mix Cream Cheese Filling Until Silky Smooth: Beat the cream cheese with the sugar, Biscoff spread, and vanilla until the mixture is entirely smooth, light, and airy. Scrape down the sides of the bowl frequently to ensure everything is evenly incorporated.
- Fold in Whipped Cream Gently: Once your cream cheese mixture is smooth, gently fold in the prepared whipped cream using a rubber spatula. This light folding motion helps to maintain the airiness of the whipped cream, contributing to the cheesecake’s delicate and fluffy texture. Overmixing here can deflate the whipped cream, resulting in a denser cheesecake.
- Allow Ample Chilling Time: Patience is a virtue when it comes to no-bake cheesecakes. The cheesecake layer needs at least 6 hours in the refrigerator to properly set. For the absolute best results and a cheesecake that slices beautifully, chilling it overnight is highly recommended.
- Pre-Freeze Before Adding Topping: For an extra smooth and easy application of the Biscoff topping, consider freezing the fully set cheesecake for about 20-30 minutes just before drizzling the melted Biscoff spread. This slight chill will help the topping set quickly and evenly on the surface.
- Warm Your Knife for Clean Slices: To achieve perfectly neat slices, dip a sharp knife in hot water and wipe it clean between each cut. This slight warmth helps the knife glide through the cheesecake and topping without sticking.
Frequently Asked Questions About Biscoff Cheesecake
Lotus Biscoff cookies, also known as speculoos, have a distinctive warm, rich caramel flavor with delightful hints of cinnamon, nutmeg, ginger, and sometimes a touch of clove. They are often compared to gingerbread but tend to have a less spicy and a more pronounced caramelized sugar taste. This unique flavor is what makes them so popular for desserts and coffee pairings.
Biscoff is actually a brand name for a type of speculoos cookie, specifically made by Lotus Bakeries. Speculoos is a general category of spiced shortbread biscuits, traditionally baked in Belgium, the Netherlands, and parts of Germany. Many other companies and store brands produce speculoos cookies and cookie butter with a very similar flavor and consistency to Lotus Biscoff, but Biscoff is perhaps the most widely recognized and popular brand globally.
While a springform pan is highly recommended for its ability to easily release the sides and create a stunning, picture-perfect presentation, it’s not strictly essential. You can certainly make a no-bake cheesecake in almost any dish with slightly higher sides, such as a pie plate, an 8×8 inch square baking dish, or even individual ramekins. Keep in mind that slicing and serving from a regular baking dish may not be as clean, but the delicious taste will be just the same. For easier serving from a regular dish, you might line it with parchment paper, leaving an overhang on the sides, to lift the entire cheesecake out before cutting.
To keep your Biscoff cheesecake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It will maintain its quality for up to 4-5 days. If you’ve used a springform pan, you can also simply cover the entire pan tightly with plastic wrap to protect it from odors and drying out.
Absolutely! No-bake cheesecakes freeze beautifully, making them excellent make-ahead desserts. Once your cheesecake has completely set in the fridge for 6-8 hours, you can freeze the whole cake or individual slices. To freeze a whole cake, wrap it tightly in several layers of plastic wrap, then a layer of aluminum foil, and place it in the freezer for up to 2-3 months. To serve, thaw it overnight in the refrigerator. For individual slices, wrap each slice securely in plastic wrap and then foil. They can be thawed overnight in the fridge or on the counter for 3-4 hours. It’s best to add any fresh Biscoff spread drizzle and extra cookie crumbs for decoration just before serving, as these can become soggy or lose their texture after freezing and thawing.
Explore More Delicious Cheesecake Recipes
If you’ve fallen in love with the creamy indulgence of this Biscoff cheesecake, you’ll be thrilled to discover more delightful cheesecake creations:
- Decadent Pecan Pie Cheesecake Recipe
- Adorable Mini Pumpkin Cheesecakes
- Refreshing Mini Lemon Cheesecakes
- Rich Mini Chocolate Cheesecakes
- Elegant Crème Brûlée Cheesecake Bars
- The Best Classic New York Style Cheesecake
Lotus Biscoff Cheesecake
By: Mariam Ezzeddine
This no-bake Lotus Biscoff cheesecake is a sweet, creamy dream, guaranteed to satisfy your cravings. Crafted from scratch with a crunchy Biscoff cookie base, a luscious Biscoff-infused cheesecake filling, and a decadent caramel-y Biscoff topping, it’s the perfect showstopping dessert that requires no oven. Easy to make and incredibly impressive, it’s sure to be a crowd-pleaser.
Prep Time: 30 minutes
Chilling Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 8
Ingredients
For the Crust Layer
- 8.8 oz Lotus Biscoff Cookies (1 package)
- ½ cup unsalted butter, melted
For the Cheesecake Layer
- 1 cup heavy cream, very cold
- 16 oz full-fat cream cheese, at room temperature
- ⅓ cup confectioners’ sugar
- 1 cup Biscoff spread
- 1 teaspoon pure vanilla extract
For the Topping
- ¾ cup Biscoff spread
- Extra Biscoff cookies or crumbs, for decoration
Instructions
- Prepare Equipment: Line a 9-inch springform pan with parchment paper on the bottom. Set aside.
- Make the Crust: In a food processor, pulse Biscoff cookies until fine crumbs form. Add melted butter and pulse again until mixture resembles wet sand. Press firmly into the bottom of the prepared springform pan. Refrigerate for at least 15 minutes while preparing the filling.
- Whip Cream: In a cold medium bowl, beat the cold heavy cream with a hand mixer on medium-high speed until soft peaks form. Set aside.
- Prepare Cheesecake Filling: In a large bowl, beat the room-temperature cream cheese on medium speed until smooth and creamy. Gradually add confectioners’ sugar, 1 cup Biscoff spread, and vanilla extract. Beat for 3-5 minutes until light and fluffy. Gently fold in the whipped cream with a spatula until just combined.
- Assemble and Chill: Spread the cheesecake filling evenly over the chilled crust. Refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.
- Unmold: Carefully unlatch and remove the sides of the springform pan. Transfer the cheesecake to a serving plate or cake stand.
- Add Topping: Microwave the remaining ¾ cup Biscoff spread for about 30 seconds, or until it’s just warm and pourable. Slowly pour and spread it evenly over the top of the chilled cheesecake.
- Decorate and Serve: Garnish the edges or top of the cheesecake with additional crumbled Biscoff cookies. Slice with a warm knife, serve, and enjoy!
Notes
- Refrigerate the crust while you prepare the filling to ensure it sets and stays in place. A quick few minutes in the freezer can also work.
- Always use room-temperature cream cheese for a smooth, lump-free cheesecake filling.
- For the best consistency and a firm set, use full-fat cream cheese.
- Keep heavy cream and your mixing bowl cold for quicker and more stable whipped cream.
- Blend the cream cheese filling until perfectly creamy and smooth before gently folding in the whipped cream with a spatula to maintain airiness.
- Allow the cheesecake to chill for at least 6 hours, or overnight, for a perfectly set dessert that slices beautifully.
- For an extra clean topping application, freeze the set cheesecake for 20-30 minutes before drizzling on the warmed Biscoff spread.
Nutrition Facts (per serving)
Calories: 781kcal | Carbohydrates: 54g | Protein: 15g | Fat: 56g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 190mg | Sugar: 37g | Vitamin A: 822IU | Vitamin C: 0.2mg | Calcium: 222mg | Iron: 0.1mg
I genuinely hope you enjoy exploring all the recipes I share, including this incredibly delicious No-Bake Biscoff Cookie Cheesecake. I encourage you to try it out, savor every bite, and share your delightful creations with friends and family!
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