Biscoff Lotus Cheesecake (No Bake)

To complete the masterpiece, a third layer of melted Lotus biscuit spread is poured atop the filling, adding an additional decadent touch to the cheesecake.

Whether enjoyed on its own or paired with a hot cup of coffee or tea, this Lotus cheesecake is a blissful treat that brings comfort and satisfaction with every spoonful.

Its inviting aroma and visually pleasing presentation make it the perfect centerpiece for any gathering or special occasion as well.

🍰 Why You Will Love This Recipe

• No bake cheesecake.

• Slightly smaller than a large cheesecake.

• Loaded with Lotus Biscoff Spread.

• Easy straightforward recipe.

📋 Ingredients & Substitutions

• Lotus Biscoff biscuits: Use the plain Lotus Biscoff biscuits, not the ones sandwiched with a cream filling.

• Light brown sugar: Do not substitute this with granulated sugar or caster sugar. The brown sugar is used for its higher moisture content and softer consistency.

• Unsalted butter: Use block butter. You can substitute it with salted butter, but the additional salt will slightly alter the flavor.

• Full-fat cream cheese block: Use the blocks of full-fat cream cheese, not the spreadable cream cheese. This recipe has not been tested using mascarpone.

• Lotus Biscoff Spread: Do not use the crunchy version of the spread. You can find this in your local supermarket or online.

• Powdered sugar: Also known as icing sugar and confectioners sugar. I’ve tested this cheesecake using caster sugar and although it still turns out very good, I prefer the powdered sugar as it blends seamlessly into the filling, leaving no tiny grainy bits of sugar.

• Double cream: Use double cream for the best results; avoid pre-whipped cream as it alters the texture. Alternatively, you can substitute with thickened cream from Australia, heavy cream/whipping cream from the US, or fresh cream from New Zealand. If substituting, whip it to firm peaks, but note that the texture will be softer and won’t set as firmly as double cream.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Line a round 8-inch (20cm) springform cake tin with a circle of parchment paper to line the base. There is no need to grease or line the sides. Here’s how to line just the base:

Step one: Separate the rim from the base and place a sheet of parchment paper over the top of the base.

Step two: Secure the outside rim back onto the base with the paper still in place and close the side latch.

Step three: Trim the excess paper with scissors so the paper sits flush with the tin.

Step four: The base is now lined with parchment paper.

Now let’s make the cheesecake!

Step one: In a high-speed food processor, crush biscuits to a fine crumb. 

Step two: Stir through the brown sugar.

Step three: Pour in the melted butter and mix with a wooden spoon until it’s well combined. It should resemble wet sand.

Step four: Spoon the mixture into the lined springform tin. 

Using the back of a spoon or a drinking glass with a flat bottom, spread biscuits out and firmly press them into the base to create the crust, you may also use your hands.

TIP: don’t pack the crumbs in too much otherwise the base will be too hard but don’t make it too loose as the base will be crumbly.

Transfer to the refrigerator to chill while you make the filling.

Step five: In a clean large mixing bowl, add softened cream cheese, Biscoff spread and sift over the powdered sugar.

Using electric hand beaters, beat for 2 minutes until well combined and fluffy. Set aside. 

Step six: Add double cream in a separate medium-sized mixing bowl and beat on medium speed until it reaches medium-firm peaks, about 1 minute, do not over-beat. 

TIP: make sure your cream is chilled straight from the fridge. I’ve tested this with room temp cream and it curdled and separated.

Step seven: Spoon whipped double cream into the Biscoff mixture and fold it through with a rubber spatula until well combined and no white streaks of cream remain. 

Step seven: Spoon filling over the base and spread out evenly with a rubber spatula or the back of a spoon. 

Refrigerate the cheesecake for 3 hours. 

Step eight: Add Biscoff spread to a small pot. 

Place over low heat on the stovetop and gently heat until it melts, while mixing, about 1 minute. Do not allow it to bubble. Once it melts, turn off the heat. 

Allow the melted Biscoff to cool down slightly for about 3 minutes.

Step nine: Gently pour melted Biscoff over the filling. Swirl the tin around to allow it to spread out to the edges. 

Return the cheesecake to the fridge and chill for a further 4 hours or ideally overnight. 

Step ten: To remove the cheesecake from the tin:

Using a butter knife, gently and slowly run it around the outer edges to loosen it from the tin.

Gently unclip the latch on the tin and remove the outside rim. TIP: it’s easiest to lift the base up and out through the rim using your hands. 

While holding the cheesecake in your palm with the base of the tin still attached to the cheesecake, maneuver the base to slide the cake off into your other hand. Then, peel away the parchment circle underneath.

Place cheesecake on a plate or serving board/platter.

Sprinkle extra crushed biscuits around the edge or however you like to decorate it. You may also like to top it with the whole biscuits, not crushed.

Serve immediately and enjoy! 

💭 Expert Tips

• Use a springform tin: A springform tin is ideal for making a no-bake cheesecake, as it makes it easy to remove the cheesecake from the tin once it’s set.

• Use double cream: For this cheesecake to be set correctly, double cream is required. See the ingredient notes above for more details. Also, make sure your cream is chilled straight from the fridge. I’ve tested this with room-temperature double cream and it curdled and separated.

• Double cream must be cold: Make sure your cream is chilled straight from the fridge when you beat it. I’ve tested this with room-temperature cream and it curdled and separated. Cold cream will avoid this from happening.

• Cream cheese must be at room temperature: To ensure a smooth and creamy texture, it’s important to let your cream cheese come to room temperature before beginning the recipe. This will also prevent lumps from forming.

• Chill the cheesecake for a minimum of 8 hours: It’s important to chill it in the refrigerator for at least 8 hours (or ideally overnight) before serving. This will help to ensure that the filling is firm and holds its shape.

🍓 Serving Suggestions

You can enjoy your delicious Biscoff cheesecake by itself or you can indulge further with the following serving suggestions:

• Slice and serve the Lotus Cheesecake on dessert plates, dusted with powdered sugar and accompanied by a Lotus biscuit.

• Top with whipped cream.

• Serve with vanilla or Lotus biscuit ice cream.

• Serve with fresh berries such as sliced strawberries, raspberries or blueberries.

• Decorate with chocolate shavings, or edible gold flakes, or add fresh mint leaves for a vibrant touch.

• Enjoy with a warm cup of coffee or tea.

⏲️ Storage Instructions

Store cheesecake in an airtight container or loosely wrapped in plastic wrap or aluminum foil, in the refrigerator for 3-4 days.

Steps to freeze this Lotus cheesecake:

1. First, allow it to set for 8 hours or overnight in the fridge. 
2. Remove it from the springform tin following the recipe. Do not add the crushed biscuits on top.
3. Leave it whole or cut it into individual slices. 
4. Either the whole cheesecake or slices, arrange them onto a tray/board/plate, something that will fit into your freezer comfortably.
5. Place this into your freezer for 1-2 hours or until the cheesecake is solid.
6. While firm straight from the freezer, wrap the whole cake in one layer of plastic wrap and then in one layer of aluminum foil. If you have slices, wrap each just in plastic wrap.
7. Label with the date and store in the freezer for 2-3 months. 

Steps to thaw the frozen cheesecake:

1. Simply remove it from the freezer and let it thaw in the refrigerator overnight. 
2. Alternatively, thaw individual slices at room temperature for 30 minutes – 1 hour or until it’s just soft enough to eat. 
3. NOTE: After the cake has thawed, this is the point when you can sprinkle on the crushed Lotus biscuits to decorate if you desire.

💬 Recipe FAQ’s

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