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No-Bake Lotus Biscoff Cheesecake** Recipe

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

4.8 from 14 reviews

Indulge in the irresistible delight of this No-Bake Lotus Biscoff Cheesecake. A decadent fusion of creamy cheesecake filling atop a Biscoff cookie crust, adorned with a luscious cookie butter glaze and fluffy whipped cream garnish.

Ingredients

Scale

For the Biscoff Cookie Crust:

  • 25–30 Lotus Biscoff cookies (about 9 oz or 250g), finely crushed
  • ½ cup (113g) unsalted butter, melted

For the No-Bake Biscoff Cheesecake Filling:

  • 16 oz (2 blocks, 450g) cream cheese, softened to room temperature
  • ¾ cup (180g) creamy Lotus Biscoff cookie butter spread, softened slightly
  • ¾ cup (150g) powdered sugar (icing sugar), sifted
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360ml) heavy cream (whipping cream), cold

For the Biscoff Cookie Butter Topping/Glaze:

  • ¾ cup (180g) creamy Lotus Biscoff cookie butter spread
  • 2 tablespoons milk or heavy cream (if needed for thinner consistency)

For Garnish:

  • 1 cup (240ml) cold heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 4–6 whole Lotus Biscoff cookies
  • 2–3 tablespoons crushed Lotus Biscoff cookies (from crust ingredients, or extra)

Instructions

  1. Prepare the Biscoff Cookie Crust: In a medium bowl, combine the finely crushed Biscoff cookies and melted butter. Mix until well combined and the crumbs are moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate the crust while you prepare the filling.
  2. Make the No-Bake Biscoff Cheesecake Filling: Beat the softened cream cheese until smooth. Add Biscoff spread, powdered sugar, and vanilla. Whip cold heavy cream separately and fold into the cream cheese mixture.
  3. Assemble the Cheesecake: Pour the filling over the chilled crust in the pan. Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  4. Prepare the Biscoff Cookie Butter Topping/Glaze: Warm the Biscoff spread until pourable. Adjust consistency with milk or cream. Let it cool slightly.
  5. Prepare Whipped Cream Garnish: Whip cold cream with powdered sugar and vanilla until medium-stiff peaks form.
  6. Decorate and Serve: Remove the cheesecake from the pan, transfer to a plate. Pour the Biscoff glaze over the top, pipe whipped cream dollops, sprinkle with crushed cookies, and arrange whole cookies on top. Slice and serve chilled.

Nutrition

Keywords: No-Bake, Lotus Biscoff, Cheesecake, Dessert, Biscoff Cookie, Cookie Butter

Find it online: https://maicook.com/no-bake-lotus-biscoff-cheesecake-recipe/