Biscoff Lotus Cheesecake (No Bake)

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

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!

Course Dessert

Cuisine American

Keyword Biscoff, Cheesecake

Prep Time 25

Cook Time 1

Chill Time 7

Total Time 7 26

Servings slices

Calories 461kcal

Author Samantha Pickthall

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

US Customary - Metric

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!

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