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No-Bake Lotus Biscoff Cheesecake

groups8 servingsspeedEasycountertopsPrep: 20 minsscheduleTotal: 320 minsoutdoor_grillNo-cook
Allergens:warningGlutenwarningDairywarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

16 Steps Total
01
Active Cooking
00:00:01
  • Break 200g Lotus Biscoff biscuits into smaller pieces and place them into a food processor; pulse until ground into fine crumbs
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Watch out

Ensure biscuits are crushed evenly into fine crumbs so the crust holds together without large chunks.

Ingredients:Lotus Biscoff biscuits (200 g)
Tools:food processor
02
Active Cooking
00:00:08
  • Pour 80g melted unsalted butter into the crushed biscuits; blend thoroughly until well combined into a uniform wet crumb mixture
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Watch out

Make sure butter is melted completely and mixed thoroughly so all crumbs are evenly coated.

Ingredients:Unsalted butter (80 g)Lotus Biscoff biscuits
Tools:food processor
03
Active Cooking
00:00:26
  • Place an 8-inch (20cm) springform cake tin ring on a serving plate, pour in the buttered biscuit crumbs, spread them out evenly using a spatula, then press down firmly with the flat bottom of a glass cup until a compact base forms
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Watch out

Press the biscuit crust firmly into an even layer, otherwise the crust will crumble when slicing.

Ingredients:Lotus Biscoff biscuitsUnsalted butter
Tools:glass cupspringform cake tin ringspatula
04
Waiting Time
00:00:55
  • Place the cake tin with the biscuit base in the refrigerator to chill and firm up while preparing the filling
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Watch out

Keep chilled in the fridge so the butter sets and binds the crust before adding the cheesecake batter.

Ingredients:Lotus Biscoff biscuitsUnsalted butter
Tools:refrigerator
05
Active Cooking
00:01:00
  • In a large mixing bowl, combine 500g softened cream cheese and 250g Biscoff spread; beat with an electric hand mixer until completely smooth and well combined
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Watch out

Use room temperature cream cheese, otherwise lumps will remain in the mixture.

Ingredients:cream cheese (500 g)Lotus Biscoff spread (250 g)
Tools:mixing bowlhand mixer
06
Active Cooking
00:01:44
  • In a separate bowl, add 400ml cold heavy whipping cream; start whisking on low speed, then switch to medium speed as it thickens, and whisk for about 5 minutes until stiff peaks form that hold their shape
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Watch out

Stop whisking as soon as stiff peaks form, otherwise the cream will over-whip and turn into butter.

Ingredients:heavy cream (400 ml)
Tools:mixing bowlhand mixer
07
Active Cooking
00:02:08
  • Add the cream cheese Biscoff mixture into the whipped cream bowl
  • Fold gently with a spatula until smooth, uniform, and fully incorporated
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Watch out

Fold gently with a spatula rather than beating, otherwise the whipped cream will deflate and lose lightness.

Ingredients:cream cheeseLotus Biscoff spreadheavy cream
Tools:spatula
08
Active Cooking
00:02:33
  • Take the chilled biscuit base out of the fridge
  • Transfer the cheesecake batter into the tin
  • Press firmly to squeeze out any air pockets
  • Smooth out the top surface with a spatula
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Watch out

Press filling into the edges and corners to eliminate air gaps, then smooth the surface evenly.

Ingredients:cream cheeseLotus Biscoff spreadheavy creamLotus Biscoff biscuitsUnsalted butter
Tools:spatula
09
Waiting Time
00:03:00
  • Cover the cake tin tightly with cling film
  • Refrigerate for at least 4 hours until the cheesecake layer is completely set
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Watch out

Refrigerate for the full 4 hours, otherwise the cheesecake will remain soft and fail to slice cleanly.

Ingredients:cream cheese
Tools:plastic wraprefrigerator
10
Active Cooking
00:03:16
  • Place 200g Biscoff spread in a microwave-safe bowl
  • Heat gently in short intervals until melted
  • Stir with a spoon until completely smooth with no lumps
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Watch out

Melt spread gently in short bursts, otherwise it can overheat and burn.

Ingredients:Lotus Biscoff spread (200 g)
Tools:spoonmicrowave-safe bowl
11
Active Cooking
00:03:28
  • Take the cheesecake out of the fridge
  • Remove the cling film
  • Pour the melted 200g Biscoff spread over the top
  • Tilt the tin to spread it evenly
  • Gently smooth with a spatula
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Watch out

Spread the melted Biscoff quickly, otherwise it will harden rapidly upon contacting the cold cake.

Ingredients:Lotus Biscoff spread
Tools:spatula
12
Waiting Time
00:04:09
  • Return the cheesecake to the refrigerator
  • Chill for 1 hour until the Biscoff topping layer sets firm
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Watch out

Allow the topping to cool and firm up in the fridge before attempting to unmold the cake.

Ingredients:Lotus Biscoff spread
Tools:refrigerator
13
Active Cooking
00:04:15
  • Remove cheesecake from fridge
  • Run a thin knife along the inner sides of the cake tin
  • Unclamp the springform ring
  • Carefully lift the ring off
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Watch out

Run the knife carefully along the inner wall so the edges of the cake remain neat and unmarred.

Ingredients:cream cheese
Tools:knife
14
Active Cooking
00:04:39
  • Place 1 heaping tablespoon of Biscoff spread into a piping bag
  • Warm in microwave or hot water until liquid
  • Snip the tip
  • Pipe drip patterns along the top edge of the cheesecake
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Watch out

Snip only a tiny tip off the piping bag so the drips flow controllably down the side.

Ingredients:Lotus Biscoff spread (20 g)
Tools:piping bag
15
Active Cooking
00:05:14
  • Crush 5 to 6 Lotus Biscoff biscuits in a food processor into fine crumbs
  • Spoon and sprinkle the crumbs around the top perimeter of the cheesecake
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Watch out

Sprinkle crumbs gently along the rim to create a clean, decorative border.

Ingredients:Lotus Biscoff biscuits (50 g)
Tools:food processorspoon
16
Active Cooking
00:05:33
  • Place 2 whole Lotus Biscoff biscuits in the center of the cheesecake for decoration
  • Slice and serve
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Watch out

Place biscuits gently on top right before serving so they stay crisp.

Ingredients:Lotus Biscoff biscuits (16 g)
Tools:knife

groceryAll Ingredients

Lotus Biscoff biscuits266 g
Unsalted butter80 g
cream cheese500 g
Lotus Biscoff spread470 g
heavy cream400 ml

blenderAll Tools Needed

food processorspatulaspringform cake tin ringglass cuprefrigeratormixing bowlhand mixerplastic wrapmicrowave-safe bowlspoonknifepiping bag