No-Bake Lotus Biscoff Cheesecake

A dreamy, mousse-like cheesecake loaded with the warm caramelized spice of Lotus Biscoff in every single bite. This dessert layers a crunchy Biscoff crust, a fluffy cheesecake filling, a glossy topping of melted cookie butter, and a halo of crushed cookies for the ultimate no-bake indulgence.

Why You’ll Love This Recipe

• Full Lotus flavor – from crust to topping, Biscoff is the star of every layer.

• No oven required – perfect for summer or when you need a fuss-free dessert.

• Light yet decadent – the whipped cream makes the filling airy, but it still feels rich and satisfying.

• Make-ahead friendly – sets beautifully in the fridge for easy entertaining.

• Crowd-pleaser – even non–cheesecake lovers can’t resist it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 30 Lotus Biscoff cookies (235 g)

• 6 tablespoons (85 g) unsalted butter, melted

For the filling:

• 1 cup (237 ml) heavy whipping cream, very cold

• 12 1/3 oz (350 g) cream cheese, at cool room temperature

• 1 cup (260 g) Lotus Biscoff spread (smooth cookie butter)

• 2/3 cup (75 g) powdered sugar

• 1/8 teaspoon salt

For the topping:

• Remaining 140 g Lotus Biscoff spread from the jar

For garnish:

• Reserved 1/4 cup (50 g) crust crumbs

• 2 Lotus Biscoff cookies, whole

• Fresh berries (optional)

Directions

1. Prepare the crust

   • Line a 9- or 10-inch springform pan with parchment.

   • Crush the cookies into fine crumbs. Mix with melted butter until evenly combined.

   • Reserve 1/4 cup crumbs for garnish. Press remaining mixture firmly into the pan.

   • Bake at 325°F (160°C) for 8–9 minutes, or skip baking for a true no-bake version. Cool completely.

2. Make the filling

   • Whip cold cream to stiff peaks; set aside in the fridge.

   • Beat cream cheese, Biscoff spread, powdered sugar, and salt until smooth.

   • Gently fold in whipped cream until no streaks remain.

3. Assemble the cheesecake

   • Spread filling evenly over the crust.

   • Cover and chill for 5–6 hours, preferably overnight.

4. Add the topping

   • Warm the remaining Biscoff spread until fluid.

   • Optionally drizzle around edges for a drip effect, then pour over the surface and spread evenly.

   • Chill 10 minutes to set.

5. Garnish and serve

   • Sprinkle reserved crumbs around the rim. Decorate with whole cookies and berries if desired.

   • Slice with a hot, dry knife for clean edges. Serve cold.

Servings and timing

• Servings: 12 slices

• Prep time: 30 minutes

• Cook time: 8 minutes (optional for crust)

• Chill time: 6 hours

• Total time: About 6 hours 38 minutes

Variations

• Use crunchy Biscoff spread for added texture.

• Swap Biscoff with another brand of cookie butter.

• Replace with peanut butter for a nutty twist (increase sugar slightly).

• Omit whipped cream for a denser, richer cheesecake.

• Try a chocolate cookie crust for a different flavor base.

Storage/Reheating

• Refrigerator: Store covered for up to 5 days.

• Freezer: Freeze slices in airtight containers for up to 1 month. Thaw overnight in the fridge or enjoy semi-frozen as an ice cream–like treat.

FAQs

How far in advance can I make this cheesecake?

Up to two days ahead with great results.

Can I freeze this cheesecake?

Yes, it freezes beautifully for up to a month.

What type of cream cheese works best?

Full-fat brick-style or tub-style Kiri (not spreadable Philadelphia).

Can I use crunchy Biscoff spread?

Yes, it adds texture without affecting structure.

Can I use another cookie butter brand?

Absolutely, any similar cookie spread will work.

Can I substitute peanut butter for Biscoff?

Yes, but add more powdered sugar to balance sweetness.

Can I use Cool Whip instead of whipped cream?

Yes, about 8 oz works as a substitute.

How can I make the cheesecake denser?

Skip the whipped cream and increase filling quantity slightly.

Why doesn’t this recipe use gelatin?

It sets well without it, keeping the recipe simple.

What’s the secret to perfect slices?

Dip a sharp knife in hot water, dry it, and wipe between cuts.

Conclusion

This No-Bake Lotus Biscoff Cheesecake is a show-stopping dessert with minimal effort. Its light, mousse-like filling, crunchy crust, and irresistible cookie butter topping make it perfect for celebrations, potlucks, or simply treating yourself. With make-ahead convenience and endless variations, it’s sure to become a go-to favorite.

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