No-Bake Biscoff Lotus Cheesecake: A Decadent Delight.

There is a unique allure to the flavor of Lotus Biscoff—a deeply caramelized, spiced warmth often referred to as “speculoos.” When these Belgian biscuits are transformed into a velvety no-bake cheesecake, the result is a sophisticated dessert that balances the crunch of a spiced crust with a silk-smooth filling. Because this recipe requires no oven time and no gelatin, it relies on the natural stability of the Biscoff spread and high-quality cream cheese to create its iconic structure.

This cheesecake is often described as “cookie butter heaven.” It is an ideal choice for entertaining because it looks like a professional pastry creation but uses accessible pantry staples. The deep amber color of the cookie spread provides a stunning visual contrast to the white cream cheese base, making it a showstopper for any gathering.

Ingredients

To ensure a stable, sliceable cake, use full-fat brick-style cream cheese and ensure your heavy cream is very cold before whipping.

The Biscoff Crust

Lotus Biscoff Biscuits: 250g (approx. 30–32 cookies).
Unsalted Butter: 85g (6 tablespoons), melted.

The Speculoos Filling

Cream Cheese: 500g (16 oz), softened to room temperature.¹
Lotus Biscoff Spread (Smooth): 250g (approx. 1 cup).
Powdered Sugar: 60g (1/2 cup), sifted.
Heavy Whipping Cream: 300ml (1 1/4 cups), chilled.
Vanilla Extract: 1 teaspoon.

The Topping

Lotus Biscoff Spread: 150g (1/2 cup), melted.
Extra Biscoff Biscuits: For garnishing.

Instructions

Step 1: The Spiced Base

Pulse the Biscoff biscuits in a food processor until they reach a fine, sandy texture. Pour in the melted butter and pulse again until the crumbs are well-coated. Press the mixture firmly into the bottom of a 20cm (8-inch) springform pan. Use the back of a spoon to ensure the base is level and packed tight. Refrigerate for 30 minutes to set.

Step 2: The Creamy Core

In a large bowl, beat the softened cream cheese, Biscoff spread, powdered sugar, and vanilla until completely smooth and free of lumps. In a separate chilled bowl, whip the heavy cream until it holds stiff peaks. Gently fold the whipped cream into the Biscoff mixture in three batches; this keeps the cheesecake light and airy while maintaining its richness.

Step 3: Layering

Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to remove any air bubbles. Refrigerate for at least 6 hours, though overnight is preferred for the best texture.

Step 4: The Finishing Glaze

Once the cheesecake is fully set, melt the extra 150g of Biscoff spread in the microwave for 20–30 seconds until it is pourable. Pour it over the cold cheesecake, tilting the pan to ensure it spreads to the edges. Add a few crushed biscuits or a whole cookie in the center for decoration.

Flavor and Texture Notes

The first thing you will experience is the deeply caramelized spice of the biscuit crust. This is followed by a filling that is incredibly silky and melt-in-the-mouth, with a flavor profile that tastes like a cross between a traditional cheesecake and a gingerbread cookie. The Biscoff spread adds a hint of saltiness that prevents the dessert from feeling cloyingly sweet, while the whipped cream provides a cloud-like lift.

Tips and Variations

Clean Slices: Run a thin knife around the edge of the springform pan before releasing it. Wipe your knife clean with hot water between every slice for a professional look.
Salted Twist: Add a tiny pinch of flaky sea salt to the melted Biscoff topping to enhance the caramel notes.
Crunchy Filling: If you prefer more texture, use the “Crunchy” version of Biscoff spread for the filling instead of the smooth one.

FAQ

Question	Answer
Why is my cheesecake too soft?	This usually happens if the cream wasn’t whipped to stiff peaks or if the cream cheese was too warm. Ensure it chills for a full 6 hours.
Can I make this ahead of time?	Yes! It is actually better the next day. It stays fresh in the fridge for up to 4 days.
Can I use a different cookie?	You can use Graham crackers or Gingersnaps, but you will lose the specific Biscoff flavor profile.

Conclusion

The no-bake Biscoff cheesecake is a masterclass in flavor harmony. By combining the crunch of the spiced biscuits with a smooth, cookie-butter infused cream, you create a dessert that feels both nostalgic and premium. Its simplicity—requiring no heat and very little active time—makes it a stress-free addition to your recipe repertoire. Once you slice into that amber-glazed top, it is easy to see why this has become a global favorite among dessert enthusiasts.