No-bake Lotus Biscoff Cheesecake (VIDEO)

If you love the caramel flavor of Biscoff biscuits you must try this creamy No-bake Lotus Biscoff cheesecake recipe! You can make this airy Lotus cheesecake without an oven, water bath, or complicated baking instruments with simple ingredients you probably already have at home. Biscoff crunchy crust, Biscoff spread cream cheese filling and a wonderful yet easy Biscoff crumb decoration make this one of the most delicious cheesecakes!

Jump to:

• 📖 What does Biscoff Cheesecake taste like
• 🌟 Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 🥣 Equipment notes
• 🎓 Expert tips
• ❓Recipe FAQs
• ✨ More Biscoff recipes
• 🧀 More Cheesecake recipes
• No-bake Lotus Biscoff Cheesecake (VIDEO)

📖 What does Biscoff Cheesecake taste like

Biscoff cheesecake is packed with amazing flavors; imagine smooth, rich, creamy cheese filling inside the crunchy caramel-sweet Biscoff crust. It's just irresistible!

The caramel and cinnamon flavor in the crust comes from the Biscoff biscuits. This legendary biscuit contains some brown sugar syrup and cinnamon which makes it uniquely delicious!

The filling of this Speculoos cheesecake is super creamy as it contains heavy cream and cream cheese. It also has the caramel and spicy flavor from Lotus Biscoff spread, so get prepared to taste the most amazing cheesecake you've ever had!

🌟 Why this is the best recipe

1. It's easy- The result of this no-bake Lotus Biscoff cheesecake is stunning, but it actually takes only a few easy steps to make this wonderful treat! You don't even need to use an oven!
2. It's super creamy- Heavy cream and cream cheese combine beautifully with other ingredients making the filling of this Biscoff butter cheesecake so rich and creamy that it´s impossible to resist!
3. It's super delicious- It's a combination of luxurious flavors, crunchy crust, and delicate filling.
4. It has the perfect proportion of crunchy and creamy elements- This no-bake Lotus Biscoff cheesecake consists of a Biscoff crunchy crust and a Biscoff butter creamy filling that works together in a wonderful balance.
5. It is balanced in sweetness- It's a delicious treat, but it doesn't mean that it's unpleasantly sweet. In fact, this cheesecake has the perfect level of sweetness!
6. It doesn't need special equipment- You don't need any complicated baking equipment to make this dreamy cheesecake. No oven, no water bath, no hassle!

📝 Ingredient notes

For the Biscoff crust

1. Butter: It's a good idea to only use unsalted butter in baking. This way, you can adjust the saltiness easily. I use European-style butter with 82% fat content in all of my recipes. You will need to melt the butter for this recipe.
2. Lotus Biscoff cookie crumbs: Biscoff biscuits taste so delicious with the caramel and spicy flavor. You will need the crumbs of Lotus Biscoff cookies to build the crust.
3. Salt: Just like many baking recipes, this no bake cheesecake also requires a little amount of salt. This simple ingredient balances the flavor and makes your crunchy crust tastes great!

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post

For the Cream cheese filling

1. Cream cheese: What is cheesecake without cream cheese? This ingredient is super important in this recipe. I use Philadelphia full fat cream cheese. You can use other brands as long as it has 33% fat content or higher. This ingredient ensures that the filling is really creamy.
2. Heavy cream: Use one with 36% fat content. This rich ingredient will make this no-bake Biscoff cheesecake filling super smooth and creamy.
3. Granulated sugar: Use regular white granulated sugar. You don't need any special version of it. Please keep in mind that this ingredient can be adjusted to your preference. Feel free to reduce the amount if you want the cookie butter cheesecake to be less sweet and vice versa. Learn more about different kinds of sugar in my sugar guide.
4. Gelatin sheet: In my recipes, I always use sheet (1,7 g / sheet), which I found easier to handle. Simply soak the gelatin sheet into cold water for a few minutes before you need them and use it according to the recipe. Powder gelatin can be used 1:1 so when I state 1 gelatin sheet that means 1,7 g gelatin powder of the same strength. Check my ultimate gelatin article for details on how to bloom gelatin and substitute options. If you prefer to use agar agar, check my agar agar article for further details.
5. Lotus Biscoff spread: The unique sweetness of Lotus Biscoff cookie butter is a wonderful addition to this cheesecake! Check my recipe for homemade Biscoff butter

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post

For the decoration

1. Lotus Biscoff crumbs: You can use this to highlight the flavor of the Biscoff biscuit in your cheesecake.
2. Cream cheese: Add more creaminess to the cheesecake with more cream cheese. You can use the same cream cheese as the filling, the one with the high-fat content.
3. Mascarpone: Use this cold and you don't need to wait for it until it reaches room temperature. Remember to only use full-fat mascarpone, the one with 41% or more fat content.
4. Powdered sugar: Use fine quality powdered sugar and don't forget to sift it!

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. Step-by-step process of making the Biscoff cheesecake crust

The first thing to craft is the crunchy crust. So, follow these simple steps:

1. Place your butter into a bowl and microwave it for 20-30 seconds on low heat. Let it slightly cool and get to the next step.
2. Prepare the Lotus Biscoff crumbs from Lotus Biscoff biscuits. You can use either a food processor or a zip bag and a rolling pin. Crush it well until the biscuit turns into crumbs.
3. Mix melted butter with the Biscoff crumbs and salt until they're well combined. Butter will act as a binding agent in the recipe. Once it is cooled in the fridge, it will set creating a crunchy, but firm crust to hold the filling.
4. Prepare an adjustable mousse cake ring or a springform pan. Set it to 18 cm or 7 inches with an acetate cake collar.
5. Use the cake ring to press the Biscoff biscuit crumb evenly. It needs to be nicely distributed before you place it into the freezer.

The one and only secret to making a firm, neat crust is to press crumbs firmly and evenly into the bottom of your cake ring.

Find some equipment in your kitchen eg. bend a spoon and use it to really press the crust. I spent probably a good 5-10 minutes just focusing on the crust making sure that it is even on the side and really neat.

💡 Top Tip: When butter is melted the mixture might be runny depending on the temperature of the butter but do not add more biscuit crumbs. If you feel that the mixture is too runny, pop it into the fridge for 5 minutes, it will set very quickly into a consistency you can use to make the crust with

2. How to prepare the Biscoff cheesecake filling

While waiting for the crust to set, you can start preparing the Biscoff cookie butter cheesecake filling.

1. Put the gelatin sheets inside a bowl of cold water until they soften
2. Use a pot or saucepan to heat the smaller amount (160 grams) of heavy whipping cream and sugar. It will take a few minutes until the sugar dissolves. Remove it from the heat as soon as it's simmering.
3. Go back to the soaked gelatin sheets. Take them out of the water and squeeze them well. Place the gelatin sheets into the hot heavy cream and stir well.
4. Pour the warm mixture over the Biscoff spread. Stir well and let it sit until it reaches room temperature.
5. In the meantime, grab another bowl to whip cream cheese using an electric hand mixer. Whip until it increases in volume and becomes fluffy. It will take 1-2 minutes. Remember to NOT over whip.
6. When the gelatin mixture gets closer to room temperature (lukewarm is fine) fold it into the whipped cream cheese carefully using a rubber spatula.
7. Grab another bowl and whip the larger amount of cold heavy cream until it reaches soft peaks. After that, add to the cream cheese mixture and fold it carefully using a rubber spatula. This step must be executed very gently to keep the texture fluffy and light before pouring it onto the crust.

💡 Top Tip: Preparing the filling of this Biscoff cheesecake could not be simpler, one thing that can go wrong is over-mixing instead of gently folding which would result in runny consistency. Do not attempt to cut corners and reduce the number of steps, there is a reason why we whip the ingredients separately and then fold them together in a particular order.

3. How to assemble the cheesecake

After preparing the crust and the filling, the next important step is assembling the cheesecake.

1. Make sure that the crust has been set properly after 30 minutes in the freezer.
2. Take the crust out of the freezer. Fill it with the fluffy mixture with a piping method or pouring method. Then, smooth out the top using an offset spatula.
3. Let it chill in the fridge for 6 hours until it is set

Check out some of my other cream cheese desserts as well!

💡 Top Tip: Make sure that your crust has perfectly set before filling it with the cream cheese mixture

4. How to decorate

Here comes the fun part! After hours of waiting for your cheesecake to set inside the fridge, now you can decorate your Biscoff cheesecake beautifully! Follow these steps:

1. Prepare a bag of Biscoff crumbs. You can use a food processor or grind it manually using a zip lock bag and rolling pin.
2. Sprinkle the crushed Biscoff cookies over the cheesecake.
3. Open the Mousse ring. Then, carefully remove the acetate collar.
4. Whip cream cheese, mascarpone, and powdered sugar just until fluffy. Check my step-by-step cream cheese frosting recipe for more info
5. Pipe cream cheese frosting on top of your cheesecake, then, as a final touch, place a piece of Biscoff biscuit on top of your cheesecake.

💡 Top Tip: For further decoration ideas check my other no bake cheesecakes

🥣 Equipment notes

Luckily, his easy Biscoff cheesecake recipe doesn't require too much baking equipment.

As always, you should measure your ingredients with a Digital scale. Baking is science, and most baking failures are contributed to inappropriate ingredient measurements.

For whipping the cheesecake filling, you can use an Electric hand mixer. Once everything is ready to fold together, you can use a Rubber spatula. Then, if your cheesecake needs any trimming on top, you can use an Offset spatula to smooth it out.

To assemble the cheesecake, you will need an adjustable Mousse cake ring (adjustable in size). Set this ring to 16 cm/6 inches in diameter. This is a handy tool, but it doesn't have a bottom. You can, however, modify it using aluminum foil. The second option is using a spring-form pan but remember that it doesn't have a neat side.

For decoration, you can use a regular Piping bag with a French star nozzle tip. On this part, you can get creative and adjust it to your preference!

🎓 Expert tips

1. Add salt to the crust, it will enhance the flavor of the Biscoff cookies and balance the sweetness
2. The biscuit crumb and butter mixture might be runny depending on the temperature of the butter but do not add more biscuit crumbs. If you feel that the mixture is too runny, pop it into the fridge for 5 minutes, it will set very quickly into a consistency you can use to make the crust with
3. In order to achieve the best crust, be sure to press the crumbs firmly to the side of your cake ring. You can simply use a bent spoon to do this.
4. Do not over-mix or deflate the cream cheese filling. Use a rubber spatula to help you fold the mixture carefully.
5. Be patient while waiting for the cheesecake to set in the fridge. A proper chilling time is required to let the filling set properly. You don't want your Biscoff biscuit cheesecake to fall apart during serving.

❓Recipe FAQs

✨ More Biscoff recipes

Make sure to try my Biscoff recipes collection!

🧀 More Cheesecake recipes