This No-Bake Lotus Biscoff Cheesecake is pure dessert bliss in every forkful! Imagine a velvety, creamy filling that’s light as a cloud—with irresistible swirls of spiced cookie butter—all sitting atop a buttery, crunchy Biscoff cookie crust. As if that isn’t dreamy enough, each chilled slice gets a glossy pour of Lotus Biscoff glaze, a flourish of homemade whipped cream, and a final, crunchy tumble of whole and crushed cookies. It’s the ultimate treat for Biscoff lovers and anyone who adores a decadent cheesecake without having to turn on the oven. Whether it’s a birthday, a potluck, or just because, this no-fuss showstopper guarantees rave reviews.

No-Bake Lotus Biscoff Cheesecake** Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of beloved pantry and fridge staples, you’re on your way to wow-inducing dessert. The magic is in how each ingredient brings its special something—be it tang, creaminess, or that signature spiced Lotus Biscoff flavor—to make this cheesecake irresistible. Here’s what you’ll be gathering:

Lotus Biscoff cookies: These deeply spiced, caramelized cookies create the most flavorful and crunchy base for your crust.
Unsalted butter: Melted butter binds the crust together and adds a rich, indulgent flavor.
Cream cheese: The backbone of your cheesecake filling—it should be soft and at room temperature for the smoothest texture.
Lotus Biscoff cookie butter spread: This creamy delight infuses every bite with that signature Biscoff warmth; it stars in both the filling and the topping.
Powdered sugar: Perfect for sweetening the filling and the whipped cream garnish, as it dissolves beautifully without any graininess.
Vanilla extract: A splash of vanilla elevates the flavor and rounds out the richness of the filling.
Heavy whipping cream: Adds lightness and structure to the cheesecake when whipped and folded into the filling, and whips up into billowy clouds for your garnish.
Milk or extra cream: Used only if needed to thin the Biscoff topping to a glossy, pourable consistency.
Whole and crushed Biscoff cookies: For the irresistible final garnish—think crunch, texture, and visual wow-factor.

How to Make No-Bake Lotus Biscoff Cheesecake

Step 1: Make the Biscoff Cookie Crust

Start by crushing the Biscoff cookies until they’re fine and sandy—use a food processor for ease, or place them in a zip-top bag and roll with a pin for a bit of cookie therapy. Mix these lovely crumbs with the melted unsalted butter, combining until every morsel is coated and moistened. Press the mixture firmly into the base of your 9-inch springform pan, going slightly up the sides if you want dramatic effect and extra crunch. Chill this in the fridge so it sets up and provides a sturdy foundation for your cheesecake.

Step 2: Prepare the No-Bake Lotus Biscoff Cheesecake Filling

In a large bowl, beat the cream cheese with an electric mixer until it’s smooth and dreamy—no lumps, please! Next, add in the softened cookie butter, the sifted powdered sugar, and that touch of vanilla. Beat again until everything is combined—your kitchen will already be smelling amazing. In a separate cold bowl, whip your heavy cream to stiff peaks (it should be thick and hold its shape). Carefully fold the whipped cream into your Biscoff cream cheese mixture in two additions, moving gently to keep the filling light and airy. This is where the cheesecake gets its signature, mousse-like texture.

Step 3: Assemble the Cheesecake

Pour the luscious Biscoff cheesecake mixture onto the chilled cookie crust, smoothing the top with an offset spatula or the back of a spoon. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours (but overnight is perfection!) to allow the filling to set firm and sliceable.

Step 4: Make the Biscoff Cookie Butter Topping/Glaze

Take your Biscoff cookie butter for the topping and gently melt it—either in the microwave in short bursts, stirring well, or on the stovetop over low heat. If it seems too thick for drizzling, add milk or a splash of cream a teaspoon at a time until you have a glossy, pourable glaze. Let it cool a bit; you want it pourable but not hot.

Step 5: Whip Up the Garnish

In a cold mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Whip until medium-stiff peaks form. This whipped cream is destined to add cloudlike billows on top of your No-Bake Lotus Biscoff Cheesecake—if you love decorating, get out your piping bag, or simply dollop with a spoon.

Step 6: Decorate and Slice

Once your cheesecake is set, run a thin, warm knife around the edge and release it from the springform pan. Transfer to a cake stand or platter. Pour that luscious Biscoff glaze over the top so it drips enticingly down the sides. Pipe or dollop on the whipped cream, sprinkle generously with crushed Biscoff cookies, then finish with whole cookies artfully arranged. For picture-perfect slices, dip your knife in hot water and wipe clean between cuts—and serve chilled for maximum enjoyment!

How to Serve No-Bake Lotus Biscoff Cheesecake

Garnishes

Say yes to extra flair! Garnish your No-Bake Lotus Biscoff Cheesecake with generous swoops or piped rosettes of whipped cream, a scatter of crushed Biscoff cookies for crunch, and whole Biscoff cookies for visual drama and bite. The drizzle of glossy cookie butter glaze really takes this cheesecake from special to spectacular.

Side Dishes

Since this cheesecake is rich and decadent, it pairs beautifully with lighter sides. Serve up cups of hot coffee or espresso to balance the sweetness, or add fresh, tart berries on the plate. A dollop of unsweetened Greek yogurt is also surprisingly lovely with each bite, providing a cool, tangy complement.

Creative Ways to Present

Mini cheesecakes in individual jars are perfect for parties and picnics—just layer up the crust, filling, and toppings. For a fun twist, slice into small cubes or bars for a dessert platter, or serve family-style straight from the pan for casual gatherings. No-Bake Lotus Biscoff Cheesecake also makes a glorious centerpiece for a dessert table, especially with a dramatic fan of cookies on top.

Make Ahead and Storage

Storing Leftovers

Cover the cheesecake tightly in its pan or on a plate with plastic wrap and refrigerate for up to 5 days. If you’ve already sliced it, cover each slice individually for optimum freshness. The flavor and texture just get better and more harmonious as it chills!

Freezing

Yes, you can freeze this No-Bake Lotus Biscoff Cheesecake! For best results, freeze slices or the whole cake (before garnishing) wrapped tightly in plastic wrap and foil. It’ll keep well for up to 2 months. Thaw overnight in the fridge before decorating and serving—so easy for preparing ahead.

Reheating

No reheating is needed, as this cheesecake is meant to be enjoyed cold! If frozen, simply let it thaw gently in the fridge; avoid the microwave or any heat, since it can compromise the creamy texture you worked so hard for.

FAQs

Can I use a different brand of cookie butter?

Absolutely! If you can’t find Lotus Biscoff, another brand of cookie butter will work, though the flavor may be a touch different. The key is to use a smooth, spreadable cookie butter for both the filling and glaze so everything stays creamy.

Do I really need a springform pan for this recipe?

A springform pan makes removing and slicing your No-Bake Lotus Biscoff Cheesecake a breeze, but if you don’t have one, a deep pie dish or an 8×8-inch square pan will work. Just line it with parchment overhangs for easier lifting.

Why is my cheesecake filling runny or too soft?

The main culprits are under-whipped cream or not chilling the cheesecake long enough. Whip your cream to stiff peaks, fold gently, and always chill the cake for at least 6 hours—overnight if possible—for a perfectly sliceable result.

Can I make this recipe gluten-free?

Definitely! Swap in gluten-free speculoos or gingersnap-style cookies and use a certified gluten-free cookie butter. Everything else in this recipe is naturally gluten-free, so you can safely indulge.

Can I add chocolate to this cheesecake?

Yes, chocolate lovers can swirl in melted chocolate to the filling, or drizzle chocolate ganache over the top. Even a handful of mini chocolate chips folded into the batter adds a fun, surprising twist to the classic No-Bake Lotus Biscoff Cheesecake.

Final Thoughts

If you’re looking for a showstopping, fuss-free dessert, this No-Bake Lotus Biscoff Cheesecake never disappoints. Each step is truly rewarding, leading to a creamy, spiced, and utterly moreish masterpiece. Give it a try, share it with friends, and let the rave reviews roll in!