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Slice of creamy Biscoff cheesecake with a cookie butter topping and crumbled cookies on a white plate.

Easy Lotus Biscoff Cheesecake

Indulge in this irresistible no-bake Lotus Biscoff cheesecake featuring a crunchy Biscoff crust, creamy Biscoff-infused filling, and a decadent Biscoff topping. It's surprisingly simple to make and perfect for any occasion!
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Biscoff Crust
  • 250 g Lotus Biscoff cookies finely crushed (about 1.5 cups crumbs)
  • 85 g unsalted butter melted (about 6 tbsp)
For the Cheesecake Filling
  • 500 g full-fat cream cheese softened to room temperature (two 8oz blocks)
  • 100 g granulated sugar (about 1/2 cup)
  • 120 g Lotus Biscoff spread smooth, melted slightly if too firm (about 1/2 cup)
  • 1 tsp vanilla extract
  • 480 ml heavy cream cold (about 2 cups)
For the Topping
  • 60 g Lotus Biscoff spread smooth, melted (about 1/4 cup)
  • 4-5 Lotus Biscoff cookies roughly crumbled

Equipment

  • 9-inch (23 cm) springform pan
  • Food processor
  • Large mixing bowls (x2)
  • Electric Mixer
  • Rubber Spatula
  • Small microwave-safe bowl

Method
 

Prepare the Biscoff Crust
  1. Lightly grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper. This will help with easy removal.
  2. In a food processor, finely crush the Biscoff cookies until they resemble fine crumbs. Alternatively, place cookies in a sealed plastic bag and crush with a rolling pin.
  3. Melt the unsalted butter in a microwave-safe bowl or small saucepan. Pour the melted butter over the Biscoff crumbs and mix until well combined and the crumbs are evenly moistened.
  4. Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or your fingers to create a firm, compact crust. Place the crust in the refrigerator to chill while you prepare the filling.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
  2. Melt the 120g Biscoff spread slightly if it's too firm by microwaving for 15-20 seconds. Add the melted Biscoff spread and vanilla extract to the cream cheese mixture and beat until fully incorporated.
  3. In a separate, clean large mixing bowl, beat the cold heavy cream with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or it will curdle.
  4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, until just combined and no streaks of whipped cream remain. Do not overmix, as this will deflate the filling.
Assemble and Chill
  1. Pour the cheesecake filling over the chilled Biscoff crust in the springform pan. Smooth the top with a spatula or the back of a spoon.
  2. Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firmly set.
Add the Topping and Serve
  1. Once the cheesecake is set, gently remove it from the springform pan. You can run a thin knife around the edge before releasing the spring.
  2. Melt the 60g Biscoff spread for the topping for about 10-15 seconds in the microwave until pourable. Drizzle it decoratively over the top of the cheesecake.
  3. Roughly crumble the remaining 4-5 Biscoff cookies and sprinkle them over the top of the cheesecake. Serve immediately or keep chilled until ready to enjoy.

Notes

For the best results, ensure your cream cheese is at room temperature and your heavy cream is very cold. This helps achieve a smooth, lump-free filling and perfectly whipped cream. This cheesecake can be stored in an airtight container in the refrigerator for up to 3-4 days.