This No-Bake Lotus Biscoff Cheesecake is a rich, creamy, and irresistible dessert made with crunchy Biscoff biscuits, smooth cream cheese, and delicious cookie butter spread. With its buttery biscuit crust, fluffy cheesecake filling, and glossy Biscoff topping, this easy dessert is perfect for birthdays, holidays, family gatherings, or any special occasion.
The best part? You don’t need an oven! Simply prepare the layers, refrigerate until set, and enjoy a bakery-style cheesecake right at home.
Recipe Overview
| Details | Information |
| Preparation Time | 30 minutes |
| Chilling Time | 6–8 hours |
| Cooking Time | 0 minutes |
| Total Time | Approximately 6 hours 30 minutes |
| Servings | 10–12 slices |
| Difficulty | Easy |
| Method | No-bake |
| Pan Size | 8-inch (20 cm) springform pan |
Why You’ll Love This Recipe
This no-bake Biscoff cheesecake combines the caramelized flavor of Lotus biscuits with a smooth, creamy filling that melts in your mouth. It requires simple ingredients, no baking skills, and no oven. The beautiful golden topping makes it an impressive dessert for entertaining guests, while the make-ahead preparation allows you to enjoy more time with family and friends.
Ingredients
For the Biscuit Crust
| Ingredient | Quantity |
| Lotus Biscoff biscuits | 250 g (about 28–30 biscuits) |
| Unsalted butter, melted | 75 g (5 tablespoons) |
For the Cheesecake Filling
| Ingredient | Quantity |
| Full-fat cream cheese, softened | 400 g (14 oz) |
| Lotus Biscoff spread | 200 g (about ¾ cup) |
| Powdered sugar | 80 g (about ⅔ cup) |
| Heavy whipping cream, cold | 300 ml (1¼ cups) |
For the Topping
| Ingredient | Quantity |
| Lotus Biscoff spread | 150 g (about ½ cup) |
| Crushed Lotus Biscoff biscuits | 3–4 biscuits |
Step-by-Step Instructions
Step 1: Prepare the Biscuit Crust
Place the Lotus Biscoff biscuits in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, place the biscuits in a sealed bag and crush them with a rolling pin.
Transfer the crumbs to a mixing bowl and pour in the melted butter. Stir until all the crumbs are evenly coated and resemble damp sand.
Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Press the biscuit mixture firmly into the bottom using the back of a spoon or the bottom of a flat glass.
Refrigerate the crust for approximately 20 minutes while preparing the filling.
Step 2: Make the Biscoff Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, 200 g of Lotus Biscoff spread, and powdered sugar with an electric mixer until the mixture is smooth, thick, and creamy.
In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Be careful not to overwhip it, as this can make the texture grainy.
Using a spatula, gently fold the whipped cream into the cream cheese mixture in two or three additions. Continue folding until the filling is evenly combined, light, and fluffy.
Avoid vigorous mixing, which can deflate the whipped cream and make the cheesecake less airy.
Step 3: Assemble the Cheesecake
Remove the chilled biscuit crust from the refrigerator. Spoon the Biscoff cheesecake filling over the crust and spread it evenly with a spatula.
Smooth the surface to create a neat, level top. Gently tap the pan on the counter once or twice to release any large air pockets.
Cover the pan and refrigerate for at least 6 hours, preferably overnight. This chilling time helps the filling firm up so the cheesecake can be sliced cleanly.
Step 4: Prepare the Biscoff Topping
Place the remaining 150 g of Lotus Biscoff spread in a microwave-safe bowl. Microwave for 15–20 seconds, then stir until smooth and pourable. If necessary, heat in additional 5-second intervals.
Allow the spread to cool slightly. It should be fluid enough to spread but not hot, as excessive heat can soften the cheesecake filling.
Pour the melted Biscoff spread over the chilled cheesecake. Gently tilt the pan or use an offset spatula to distribute it evenly across the surface.
Step 5: Decorate and Chill
Sprinkle the crushed Biscoff biscuits around the edges or over the top for a decorative finish.
Return the cheesecake to the refrigerator for another 15–20 minutes to allow the topping to set.
Carefully run a thin knife around the inside edge of the springform pan before releasing the sides. Use a sharp knife, wiped clean between cuts, to create neat slices.
Serve chilled and enjoy every creamy, caramel-flavored bite!
Best Tips for Perfect Biscoff Cheesecake
For the best results, use full-fat cream cheese and cold heavy whipping cream. Make sure the cream cheese is softened to room temperature before mixing to prevent lumps. Press the biscuit crust firmly into the pan so it holds together when sliced, and allow enough refrigeration time for the filling to set completely. Always let the melted Biscoff spread cool slightly before pouring it over the cheesecake.
Best Ingredient Options
Full-fat cream cheese provides the richest flavor and a firmer texture. Unsalted butter allows you to control the saltiness of the crust, while powdered sugar dissolves easily into the filling. Use heavy whipping cream with a fat content of approximately 35% or higher when possible, as it whips more reliably and helps create a stable filling. Lotus Biscoff spread delivers the signature caramelized cookie flavor, but a similar smooth cookie butter spread can be used if needed.
Recipe Variations
For extra crunch, fold a small handful of finely crushed Biscoff biscuits into the filling. For a chocolate twist, drizzle melted chocolate over the finished topping. You can also prepare individual cheesecake cups in glasses or jars for easy serving at parties. For a slightly different presentation, decorate with whipped cream swirls and whole Biscoff biscuits just before serving.
What to Serve With Biscoff Cheesecake
Serve this cheesecake with freshly brewed coffee, espresso, or black tea to balance its sweetness. Fresh strawberries or raspberries add a refreshing contrast, while a few chocolate shavings or a light chocolate drizzle make the dessert even more indulgent. Because this cheesecake is rich, small slices are often enough to satisfy a sweet craving.
Make-Ahead Instructions
This no-bake cheesecake is an excellent make-ahead dessert. Prepare it the day before serving and allow it to chill overnight for the best texture. You can also make the crust and filling in advance, then add the topping once the cheesecake is fully set. Keep the cheesecake covered in the refrigerator until ready to serve.
Storage Instructions
Store leftover Biscoff cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. Keep it refrigerated at 40°F (4°C) or below and enjoy it within 3–4 days for the best quality. Avoid leaving the cheesecake at room temperature for more than 2 hours, or 1 hour when the temperature exceeds 90°F (32°C).
Reheating Instructions
Reheating is not necessary for this dessert. No-bake Biscoff cheesecake is best served cold, straight from the refrigerator. Allow each slice to stand at room temperature for approximately 5 minutes before serving if you prefer a slightly softer texture.
Freezing Instructions
To freeze the cheesecake, allow it to set completely in the refrigerator first. Freeze it whole or in individual slices, preferably without decorative biscuit crumbs, which may soften after thawing. Wrap tightly in plastic wrap and place in a freezer-safe container for up to 2 months for the best quality.
Thaw the cheesecake overnight in the refrigerator before serving. Add fresh crushed biscuits after thawing for a crisp finish. Do not thaw it at room temperature for extended periods.
Common Mistakes to Avoid
Avoid using cream cheese straight from the refrigerator, as it can create lumps in the filling. Do not underwhip the heavy cream, because the cheesecake may remain too soft to slice neatly. Pressing the crust too lightly can cause it to crumble, while adding hot Biscoff spread directly to the filling can soften the surface. Most importantly, don’t rush the chilling process; overnight refrigeration generally produces the cleanest slices and the best texture.
Nutrition Estimate
The following values are approximate and will vary depending on the ingredients and portion sizes.
| Nutrient | Estimated Amount per Serving |
| Calories | 450–550 kcal |
| Total Fat | 32–40 g |
| Saturated Fat | 17–22 g |
| Carbohydrates | 35–45 g |
| Sugars | 25–35 g |
| Protein | 4–7 g |
| Sodium | 200–350 mg |
Estimate based on 12 servings. This dessert contains dairy, wheat, and potentially soy, depending on the ingredients used.
Frequently Asked Questions
Can I make Biscoff cheesecake without gelatin?
Yes! This recipe uses whipped heavy cream and cream cheese to create its texture without gelatin. For the best results, use full-fat cream cheese, whip the cream to stiff peaks, fold gently, and refrigerate overnight.
How long does no-bake Biscoff cheesecake need to set?
Allow at least 6 hours in the refrigerator. Overnight chilling is recommended if you want a firmer filling and clean slices.
Can I use a different biscuit for the crust?
Yes. Graham crackers or digestive biscuits can replace Lotus Biscoff biscuits. However, the flavor will be less caramelized, so the signature Biscoff taste may be milder.
Why is my cheesecake too soft?
A soft cheesecake may result from insufficient chilling, cream that wasn’t whipped enough, or cream cheese with a lower fat content. Refrigerate it longer before slicing. Keep in mind that this no-gelatin version will be creamy rather than as rigid as some baked cheesecakes.
Can I make this recipe in individual cups?
Absolutely! Divide the biscuit crumbs between small dessert glasses, add the filling, and finish with the Biscoff topping. Refrigerate for at least 4–6 hours, depending on the size of the portions.
Can I make this cheesecake a day in advance?
Yes. Making it a day ahead is ideal because the filling has more time to firm up and the flavors have time to develop. Keep it refrigerated and add any delicate decorations shortly before serving.
How do I get clean cheesecake slices?
Use a sharp knife dipped in warm water and wipe it dry between each cut. Make sure the cheesecake is fully chilled before removing it from the pan.
Final Thoughts
This No-Bake Lotus Biscoff Cheesecake is the perfect dessert for anyone who loves creamy cheesecake and the irresistible caramelized flavor of Biscoff biscuits. With a crunchy buttery base, a light and fluffy filling, and a smooth golden topping, every slice feels special without requiring an oven.
Prepare it ahead for birthdays, holidays, dinner parties, or weekend treats. Once you try this easy homemade Biscoff cheesecake, it may become one of your favorite no-bake dessert recipes!
Enjoy your homemade Biscoff cheesecake! 🍰🍪