No-Bake Lotus Biscoff Cheesecake: Fresh, Creamy & Irresistible (With Only 6 Ingredients!)

This No-Bake Lotus Cheesecake is the kind of dessert that feels luxurious without demanding hours in the kitchen. With its creamy filling, cookie butter richness, and buttery biscuit base, it delivers freshness in every bite.

No oven is required to make this dish, just a little mixing, chilling, and layering. Finished with a glossy Lotus Biscoff topping and a sprinkle of crushed cookies, it’s as beautiful to serve as it is satisfying to eat. Perfect for those moments when you want to impress but secretly don’t feel like baking.

What is Lotus Biscoff Cheesecake?

Lotus Biscoff cheesecake is a no-bake dessert made with three simple, heavenly layers, a crushed Lotus biscuit crust, a cream cheese filling blended with cookie butter, and a glossy topping of melted Biscoff spread. Originating from Europe’s favorite caramelized cookie, Lotus Biscoff, born in Belgium and the creamy textures of classic cheesecake, this dessert is now a global superstar.

Biscoff cookies were first served with coffee in the 1930s, which is why you’ll often hear them called “the little coffee biscuit.” Pairing that warm, spiced flavor with cheesecake was inevitable, and thank goodness it happened.

Pro Tips for the Best Lotus Cheesecake

• Give your cheesecake enough chilling time. Patience leads to clean slices and perfect texture.
• When beating the cream, go until stiff peaks form, this helps keep the filling airy yet stable.
• Grind the biscuits finely for a neat crust, but don’t press too hard, you want a base that holds but isn’t rock solid.
• For that professional look, let the melted Biscoff drip gently down the sides. Slow and steady makes the prettiest pattern.
• Biscoff spread is quite sweet, so avoid adding more sugar than the recipe calls for.

Frequently Asked Questions

What does Lotus Biscoff cheesecake taste like?

It’s rich, creamy, and spiced with warm caramel notes from the Lotus cookies. Imagine a cross between a classic cheesecake and a spiced caramel cookie, sweet and a little addictive.

Can I make this cheesecake without Biscoff spread?

The spread is essential for that signature flavor. If you can’t find Biscoff, you could substitute with another cookie butter, but it won’t be quite the same.

How long should I chill no-bake cheesecake?

At least 4 hours is ideal, but overnight gives the best set. For this recipe, since it has layers, factor in chilling between steps.

Can I use another cookie for the crust?

Yes, digestive biscuits or graham crackers work, but you’ll lose the distinctive caramel-spice flavor that makes this cheesecake unique.

How to Store Lotus Biscoff Cheesecake

Cover your cheesecake with cling film or store it in an airtight container in the refrigerator. It keeps beautifully for up to 4 days.

How to Make No-Bake Lotus Biscoff Cheesecake

Crush Lotus cookies into fine crumbs.

Mix with melted butter until sandy. Press firmly into a 22cm springform pan lined with foil and chill for 30 minutes.

In a deep bowl, beat cream cheese and powdered sugar until smooth. Add 100g cookie butter and fold in with a spatula.

Whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture to keep it fluffy.

Spread the cream mixture over the chilled crust. Smooth the top and refrigerate for 30 minutes. Melt 200g Biscoff cookie butter until pourable and spread evenly over the cream layer. Chill for at least 1 hour.

Drizzle 50g melted cookie butter around the edges to create a drip effect. Crush the remaining 50g cookies and sprinkle around the rim for extra crunch.

Refrigerate until fully set, then slice, serve, and prepare for applause.