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No-Bake Lotus Biscoff Cheesecake Recipe | Irresistibly Creamy Dessert Delight
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No-Bake Lotus Biscoff Cheesecake

This indulgent no-bake cheesecake offers a velvety texture and a rich, caramelized flavor profile that captures the essence of spiced Lotus Biscoff cookies. With a crunchy biscuit base and a smooth cream cheese filling, it is the perfect dessert for any occasion. Designed for simplicity, this recipe eliminates the need for an oven, ensuring a flawless, crack-free finish every single time. It is a crowd-pleasing treat that balances sweet, spiced notes with the tangy creaminess of premium cream cheese for an unforgettable dessert experience.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 10 servings
Course: No Bake Cheesecake Recipes
Cuisine: Modern Fusion
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 300g Lotus Biscoff cookies, crushed finely
  • 100g Unsalted butter, melted
  • 500g Full-fat cream cheese, room temperature
  • 200g Lotus Biscoff spread, smooth
  • 100g Icing sugar, sifted
  • 300ml Double cream, cold

Method
 

  1. Process the Lotus Biscoff cookies into fine crumbs.
  2. Combine cookie crumbs with melted butter until the texture resembles wet sand.
  3. Press the crumb mixture firmly into the base of a lined 8-inch springform pan.
  4. Refrigerate the base for 30 minutes to set.
  5. Beat room temperature cream cheese and icing sugar until smooth.
  6. Fold in the Lotus Biscoff spread until uniform.
  7. Whip the cold double cream in a separate bowl to stiff peaks.
  8. Gently fold the whipped cream into the cream cheese mixture.
  9. Pour the filling over the prepared base and smooth the top.
  10. Refrigerate for at least 5.5 hours until fully set.

Notes

Ensure cream cheese is at room temperature before beating to avoid lumps. Use a springform pan for easy release. Store in the refrigerator for up to 3 days.