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Creamy No-Bake Biscoff Lotus Cheesecake

no-bake biscoff cheesecake - featured image
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A rich and silky no-bake cheesecake featuring a spiced Lotus Biscoff cookie butter filling and crunchy cookie crust, perfect for summer gatherings without heating up the kitchen.

Ingredients

Scale
  • 1 ¾ cups (180g) Lotus Biscoff cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened (full-fat recommended)
  • 1 cup (250g) Lotus Biscoff cookie butter
  • 1 cup (240ml) heavy whipping cream
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • Optional toppings: extra crushed Biscoff cookies, caramel sauce drizzle, fresh berries or mint leaves

Instructions

  1. Crush 1 ¾ cups (180g) Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
  2. Mix the cookie crumbs with 6 tablespoons (85g) melted unsalted butter until evenly combined.
  3. Press the cookie crumb mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Refrigerate for about 10 minutes to chill.
  4. In a cold mixing bowl, whip 1 cup (240ml) heavy cream until soft peaks form (about 3–4 minutes on medium speed). Set aside.
  5. In a separate large bowl, beat 16 ounces (450g) softened cream cheese until smooth and fluffy (about 2–3 minutes).
  6. Add 1 cup (250g) Lotus cookie butter, ½ cup (60g) powdered sugar, and 1 teaspoon vanilla extract to the cream cheese. Mix until fully combined and creamy.
  7. Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the filling light and airy.
  8. Pour the filling over the chilled crust and smooth the top with a spatula or spoon.
  9. Cover loosely with plastic wrap or foil and refrigerate for at least 4 hours, ideally overnight, to set.
  10. Before serving, garnish with extra crushed Biscoff cookies, caramel sauce drizzle, or fresh berries if desired. Run a knife around the pan edges before releasing the springform to keep slices neat.

Notes

Let cream cheese sit at room temperature for 30 minutes before mixing to avoid lumps. Chill mixing bowl and beaters before whipping cream for better volume. Fold whipped cream gently to keep filling airy. Press crust firmly and chill well to prevent sogginess. Refrigerate cheesecake at least 4 hours or overnight for best texture. Can be frozen for up to one month, thaw overnight in fridge before serving.

Nutrition

Keywords: no-bake cheesecake, Biscoff cheesecake, Lotus cookie butter, summer dessert, easy cheesecake, no oven dessert

Find it online: https://cheerycrisp.com/creamy-no-bake-biscoff-lotus-cheesecake-recipe-easy-and-perfect-for-summer/