Lotus Biscoff No Bake Cheesecake | Easy Creamy Biscoff Dessert
765kcal
Ingredients
For the Crust:
- 8.8 oz package of Biscoff cookies
- 1/2 cup unsalted melted butter
For the Cheesecake:
- 1 1/2 cups Heavy Cream
- 16 oz Cream Cheese ROOM TEMP
- 3/4 of Biscoff Butter Container
- 1/2 cup Powdered Sugar
Method
1. Prepare the Biscoff Cheesecake Crust
- Start by making the Biscoff cookie crust. Crush the pack of Lotus Biscoff cookies into fine crumbs, setting aside about 7 cookies for decorating the cheesecake later.
- Transfer the crushed cookies to a bowl and pour in the melted butter. Mix well until the crumbs are evenly coated and resemble wet sand.
- Press the cookie mixture firmly into the bottom of a round springform pan to create an even crust. Cover the pan and place it in the refrigerator while you prepare the no-bake cheesecake filling.
2. Make the Biscoff Cheesecake Filling
- In a large mixing bowl, add the room temperature cream cheese, powdered sugar, and about ¾ of the Biscoff spread (approximately 1 cup). Mix until smooth and fully combined.
- This mixture will create the rich base for the Lotus Biscoff no bake cheesecake filling.
3. Whip the Heavy Cream
- In a separate bowl, add 1 ½ cups heavy cream. Using a mixer, whip the cream until stiff peaks form. This step is important because the whipped cream helps the no-bake cheesecake set properly without baking.
4. Fold the Whipped Cream Into the Filling
- Gently fold the whipped cream into the Biscoff cream cheese mixture until fully combined.
- Do this step by hand using a spatula, folding slowly instead of stirring. Overmixing can deflate the whipped cream and cause the no-bake cheesecake filling to become dense or flat instead of light and creamy.
5. Assemble the No-Bake Cheesecake
- Remove the prepared crust from the refrigerator. Pour the Lotus Biscoff cheesecake filling over the chilled crust and spread it evenly with a spatula, smoothing the top.
- Cover the cheesecake and place it back into the refrigerator for at least 4 hours, or preferably overnight, so the cheesecake can fully set.
6. Add the Biscoff Topping and Decoration
- Once the cheesecake is fully set, gently warm the remaining Biscoff spread until it becomes smooth and pourable. Carefully pour it over the top of the cheesecake and spread evenly.
- Crush the reserved Biscoff cookies and sprinkle them around the edges and center of the cheesecake. For decoration, place a few halved Biscoff cookies around the edge of the cheesecake for a beautiful finishing touch.
7. Slice and Serve
- Slice the Lotus Biscoff no bake cheesecake with a warm knife for clean cuts and serve chilled. This creamy, rich Biscoff dessert is perfect for Ramadan iftar gatherings, celebrations, or any time you want an easy no-bake cheesecake.
Notes
• For the best Lotus Biscoff no bake cheesecake, make sure your cream cheese is fully softened before mixing to prevent lumps and create a smooth, creamy filling.
• Whip the heavy cream to stiff peaks — this helps the no bake cheesecake set properly without gelatin or baking.
• Gently fold the whipped cream into the Biscoff mixture so the filling stays light, airy, and stable after chilling.
• Chill the cheesecake for at least 6 hours (overnight is best) so the Biscoff cheesecake filling firms up and slices cleanly.
• Warm the Biscoff spread slightly before pouring over the top so it spreads evenly without pulling the filling underneath.
• Press the Biscoff cookie crust very firmly into the pan so your no bake cheesecake crust holds together when slicing.
• For clean slices, use a hot knife and wipe between cuts — this helps maintain smooth edges on your Biscoff cheesecake slices.
• Store covered in the fridge for up to 4 days; this dessert is perfect to make ahead for Ramadan iftar gatherings.
• Whip the heavy cream to stiff peaks — this helps the no bake cheesecake set properly without gelatin or baking.
• Gently fold the whipped cream into the Biscoff mixture so the filling stays light, airy, and stable after chilling.
• Chill the cheesecake for at least 6 hours (overnight is best) so the Biscoff cheesecake filling firms up and slices cleanly.
• Warm the Biscoff spread slightly before pouring over the top so it spreads evenly without pulling the filling underneath.
• Press the Biscoff cookie crust very firmly into the pan so your no bake cheesecake crust holds together when slicing.
• For clean slices, use a hot knife and wipe between cuts — this helps maintain smooth edges on your Biscoff cheesecake slices.
• Store covered in the fridge for up to 4 days; this dessert is perfect to make ahead for Ramadan iftar gatherings.