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Overhead view of a cake topped with smooth caramel-colored frosting, crumbled biscuits, and a whole Lotus Biscoff biscuit for decoration.

Easy No-Bake Lotus Biscoff Cheesecake Recipe

Author: Jessica Haggard
Biscoff cheesecake is the only dessert you need at your next celebration. It’s a decadent and indulgent dessert, ideal for entertaining. It’s great for sharing on big holidays like Christmas and Easter, as well as birthdays, anniversaries, and other special occasions.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 698 kcal

Ingredients
  

For the Crust:

  • 2 cups crushed Biscoff cookies divided
  • 7 tablespoons unsalted butter melted

For the Filling:

  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • ¾ cup Biscoff spread
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream cold
  • ⅔ cup dark chocolate chips melted (optional)

For the Topping:

  • ⅓ cup heavy cream
  • 3 tablespoons Biscoff spread
  • crushed Biscoff cookies for garnish
  • chocolate shavings for garnish

Instructions
 

  • Mix 1 cup crushed Biscoff cookies with melted butter. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Move to the refrigerator and chill while preparing the filling.
  • In a mixing bowl by beating the cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract and mix until fully incorporated.
  • In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture. If you want the chocolate version, fold in the melted chocolate now.
  • Spread the filling in 2 portions over the chilled crust, layering with the remaining cup of crushed cookies. That means, spread half of the filling, sprinkle the remaining 1 cup of cookie crumbs, then top with the rest of the filling. Smooth the top and refrigerate for at least 6 hours or overnight until fully set.
  • Warm the heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let it cool slightly before pouring over the chilled cheesecake.
  • Top with crushed Biscoff cookies and chocolate shavings. Slice and serve cold.

Notes

  • Press the crust firmly using the bottom of a measuring cup so it holds together without becoming dense.
  • Chill the bowl and beaters for 10 minutes and use cold heavy cream. This helps the whipped cream thicken faster and hold its shape.
  • Stop whipping at medium peaks to keep the filling light, fluffy, and easy to slice.
  • Drizzle or swirl melted chocolate into the filling for a marbled effect instead of mixing it fully, which adds texture contrast.
  • Add cookie crumbs or chocolate shavings just before serving to keep them crisp.
Serve: It pairs nicely with coffee or tea, fresh berries, caramel-dipped apples, cinnamon palmiers, and seasonal drinks like eggnog martini, mulled wine, or peppermint hot chocolate.
Store: Keep it covered in the fridge for 4 to 5 days in the springform pan or in an airtight container. Add the cookie garnish only when serving so it stays crisp. For longer storage, freeze it without the topping for up to 1 month, wrapped in plastic and foil, then thaw overnight in the fridge and add the Biscoff topping and garnish before serving.

Nutrition

Calories: 698kcalCarbohydrates: 48gProtein: 8gFat: 54gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 80mgSodium: 136mgPotassium: 136mgFiber: 0.4gSugar: 33gVitamin A: 1029IUVitamin C: 0.2mgCalcium: 83mgIron: 0.2mg
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