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Biscoff Lotus Cheesecake (No Bake)

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This Biscoff Lotus Cheesecake features a crust made from crushed Lotus biscuits, a creamy filling of cream cheese, double cream, and Biscoff spread, all crowned with a luscious topping of melted Biscoff and additional biscuit accents!

Lotus cheesecake on marble board next to decorative knife with two slices cut

Similar to my Nutella Cheesecake, this Lotus Cheesecake is smaller in size compared to regular large cheesecakes.

It isn’t quite mini either. Think of it as falling somewhere in-between.

Starting with a crust made of crushed Biscoff biscuits, brown sugar, and melted butter, I’ve ensured that it strikes the perfect balance, neither too hard nor too crumbly.

Just like my popular Biscoff rocky road, this cheesecake is generously infused with everyone’s favorite indulgence—Lotus biscuit spread.

With its smooth and creamy filling, this cheesecake provides a velvety sensation on the palate.

Just like my No Bake Pumpkin Cheesecake, this Biscoff cheesecake is also perfect served as a fall and Thanksgiving dessert.

One slice of Biscoff cheesecake on plate with fork and two Lotus bicuits.

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.
One slice of Biscoff cheesecake on plate with fork and two Lotus biscuits.

📋 Ingredients & Substitutions

Ingredients to make Biscoff Lotus Cheesecake is full-fat cream cheese block, Lotus Biscoff biscuits, brown sugar, unsalted butter, Lotus Biscoff spread, powdered sugar and double cream.
  • 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.

Lining the springform tin base with a circle of parchment paper.
Lining the springform tin base with a circle of parchment paper.

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.

Lining the springform tin base with a circle of parchment paper and trimming the excess with scissors.
Lining the springform tin base with a circle of parchment paper.

Now let’s make the cheesecake!

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

Lotus biscuits before and after being crushed to a crumb.

Step two: Stir through the brown sugar.

Mixing brown sugar through crushed Biscoff biscuits.

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

Mixing melted butter through crushed biscuits and brown sugar.

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.

Pressing crushed biscuit mixture into base of lined springform tin.

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. 

Beating together the cream cheese, Biscoff spread and powdered sugar.

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.

Beating double cream to soft peaks.

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. 

Folding through whipped double cream into Biscoff and cream cheese mixture

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. 

Spreading the filling over the crust in springform tin.

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.

Melting Biscoff spread in small pot for the topping.

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. 

Pouring melted Biscoff spread over filling layer.

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! 

Overhead image of lotus cheesecake.

💭 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.
Lotus cheesecake on marble board with two slices cut

🍓 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.
One slice of Biscoff cheesecake on plate with fork and two Lotus biscuits.

⏲️ 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.
Lotus cheesecake on marble board with two slices cut

💬 Recipe FAQ’s

Can I make this in a larger 10-inch (25cm) springform tin?

Yes, but your cheesecake won’t be as tall and thick.

Can I use thickened cream instead of double cream?

I’ve made this cheesecake using both and the best results come with using double cream. If you can only use thickened cream, beat it to firm peaks. Keep in mind it won’t set as firm and it will be softer in texture compared to using the double cream.

Can I use low-fat cream cheese instead of full-fat?

No, the cheesecake will not set properly in the fridge if low-fat cream cheese is used. Full-fat cream cheese, which comes in a block, is crucial for this cheesecake to set successfully.

Instead of setting it in the fridge, can I set it in the freezer to fasten up the process?

I haven’t tested this method but if you would like to set your cheesecake in the freezer, I strongly recommend you keep an eye on it every couple of hours. Theoretically, freezing it will fasten up the process but at the same time, you don’t want a rock-solid cheesecake that you then have to thaw at room temperature to release it from the tin and slice it. I can only suggest giving it a go.

🥄 Related Recipes

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Cheesecake on board with crushed biscuits sprinkled on top and two slices cut out of it.

Biscoff Lotus Cheesecake (No Bake)

Samantha Pickthall
This Biscoff Lotus Cheesecake features a crust made from crushed Lotus biscuits, a creamy filling of cream cheese, double cream, and Biscoff spread, all crowned with a luscious topping of melted Biscoff and additional biscuit accents!
4.50 from 4 votes
Prep Time 25 minutes
Cook Time 1 minute
Chill Time 7 hours
Total Time 7 hours 26 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 461 kcal

Equipment

  • Round 7-inch (18cm) springform cake tin

Ingredients
 
 

Base

  • 200 g Lotus Biscoff biscuits
  • 2 Tbsp light brown sugar
  • 70 g unsalted butter, melted

Filling

  • 400 g (approx. 1 1/2 blocks) full-fat cream cheese block, at room temperature
  • 3/4 cup Lotus Biscoff spread
  • 3 Tbsp powdered sugar
  • 200 ml (3/4 cup) double cream, chilled

Topping

  • 1/2 cup Lotus Biscoff spread
  • 3 Lotus Biscoff biscuits, crushed

Instructions
 

Base

  • Line a round 7-inch (18cm) springform cake tin with a circle of parchment paper to line just the base, no need to grease or line the sides. Set aside.
  • In a high-speed food processor, crush biscuits to a fine crumb.
  • Transfer biscuit crumbs into a large mixing bowl.
  • Stir through brown sugar.
  • Pour in melted butter and mix with a wooden spoon until well combined.
  • Spoon 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.

Filling

  • In a clean large mixing bowl, add softened cream cheese and Biscoff spread.
  • Sift over powdered sugar.
  • Using electric hand beaters, beat for 2 minutes until well combined and fluffy. Set aside.
  • In a separate medium-sized mixing bowl, add double cream 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.
  • Spoon whipped double cream into Biscoff mixture and fold it through with a rubber spatula until well combined and no white streaks of cream remain.
  • Remove base from fridge.
  • Spoon filling over base and spread out evenly with a rubber spatula or the back of a spoon.
  • Refrigerate cheesecake for 3 hours.
  • After the 3 hours, you’ll make the topping and pour it over.

Topping

  • 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 heat.
  • Allow the melted Biscoff to cool down slightly for about 3 minutes.
  • Remove cheesecake from fridge.
  • Slowly pour melted Biscoff over filling. Swirl tin around to allow it to spread out to the edges.
  • Return cheesecake to fridge and chill for a further 4 hours or ideally overnight.
  • Crush the extra 3 biscuits in the food processor. Store them away for decoration later.

Serve

  • Remove cheesecake from fridge.
  • Using a butter knife, gently run it around the outer edges to loosen it from the tin.
  • Slowly 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, as opposed to down and out via the bottom.
  • 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 with one hand while your other hand still has a hold of the bottom of the cheesecake.
  • 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!

Nutrition

Calories: 461kcalCarbohydrates: 37gProtein: 10gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 43mgSodium: 358mgPotassium: 153mgFiber: 0.3gSugar: 22gVitamin A: 509IUVitamin C: 0.1mgCalcium: 160mgIron: 1mg
Keyword Biscoff, Cheesecake
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