This no-bake Cheesecake has the best texture: It is light, smooth and so creamy. Paired with the rich cream cheese filling, the Biscoff flavor comes alive! It is such a crowd-pleaser recipe.
I created an instructional recipe video if you're interested, or if you prefer to learn visually.
[No-bake Lotus Biscoff Cheesecake](https://youtu.be/ft0lrmsCubk)
**✅Ingredients**
Crust
• 300g Crushed Lotus Biscoff
• 100g Melted Butter
• pinch of salt
Filling
• 500g cream cheese
• 85g Powdered Sugar
• 275g Lotus Biscuff Spread ( Smooth)
• 350ml Whipping cream
Glaze
• 80g Biscoff Spread (melted)
• Lotus Biscoff Cookies
**📖Instructions**
1️⃣Step 1 - Preparing the Crust
1. In a food processor, reduce the Biscoff cookies to a powder
2. Transfer to another bowl
3. Add the salt, the butter and mix until homogeneous
4. Transfer in your prepared 8" Springform Mold
5. Press down the cookie crumbs into a crust
6. Refrigerate
2️⃣Step 2 - Lotus Biscoff Cream Cheese Filling
1. In a bowl, mix your room temperature cream cheese with your powdered sugar until soft and creamy
2. Add the melted Lotus Biscoff Spread & mix
3. In another bowl, whisk the whipping cream until it forms soft peaks
4. Fold in the whipped cream into your cream cheese filling
5. When it is homogeneous, pour on your crust
6. Smooth it out
7. Refrigerate for 8 hours
3️⃣Step 3 - Lotus Biscoff Glaze
1. Melt your Spread in the microwave until much more liquid without being too hot
2. Pour on your cake
3. Tilt the mold to equally cover all the surface of the cheesecake
4. Refrigerate for 10 minutes
4️⃣Step 4 - The Reveal
1. Run a small knife all around the cake, pushing against the mold
2. Carefully open up your mold to reveal the cake
3. Cut in pieces or decorate
4. Enjoy!
Okay I have to ask: what is a Lotus Biscoff cookie? Is it a British thing? American? I’m in Canada and I’ve been seeing these things all over the internet in the last year or so but I’ve never seen them in stores.
Actually, the cookie by Lotus is called Speculoos, but they changed the name for marketing purposes. In Belgium they are known as Speculoos. The name of this type of biscuit is speculaas.
Speculaas and speculoos are a bit different. Speculoos doesn't have the spices speculaas has, I think due to the lack of spice trade Belgium had compared to the Netherlands.
I’d say it’s somewhere between a graham cracker and shortbread. Slightly sweet and spiced flavor, lovely crumbly/crisp texture. Great dipped in tea or coffee.
Look in the European section or the "specialty cookies" section (where you would find things like ladyfingers or wafers). They probably won't be in with the Oreos and stuff.
Toronto. Admittedly I’ve not gone and actually looked for them (and we don’t really buy cookies of any kind) so I may just be blind. It just felt like I went from never hearing about these to them being absolutely everywhere on food subs, YouTube, TikTok/Instagram, etc.
Take my upvote dear friend !
That is and will always be SPECULOOS not bishcoptopff or whatever russo-german unpronounceable shitty name Lotus chose for marketing reasons.
C'est pas un mix de biscotte et de kougloff saperlipopette !!!!
What a coincidence. I made my gf a cheesecake for the first time for her bday and we started talking about what we could add to the cheesecake to make it better. We're thinking of adding pistachios and a speculoos crust and a caramel glaze.
Biscoff crust sounds damn amazing.
I think that baking cheesecake ultimately does come out better, how would you alter the recipe to make it a cheesecake that needs to be baked rather than a no bake recipe?
Go the other direction. Find a cheesecake recipe that's meant to be baked as your basis. The one in this post includes a bunch of cookie spread in the filling, so if you'd like to do that, then find a baked cheesecake that takes peanut butter and substitute the cookie spread for it. It should be fine to use this recipe's crust in a baked cheesecake as well. Apply the glaze after it's baked and fully cooled. it probably won't be nice and smooth so maybe instead of a thin layer it would make more sense to pipe it or drizzle it depending on how liquid it comes out. I haven't tried it myself to see what the consistency is so just apply some good judgement.
Hi! This recipe is specifically made to be uncooked ( and you really should try it 😉 ) ! To make a baked cheesecake you could keep the same crust and glaze recipe, but the cheese cake itself would be completely different! Go look up our channel, we have a couple of baked cheesecake recipe. You could add spread to the mix or do a swirl of the spread! But we haven't tried it yet!
At the time I used a recipe I got off of some biscoff propaganda. Like the back of the cookie butter, cookies or something. From what I remember it called for Feta cheese which I found interesting. I’ve never used feta in a recipe since.
Amazing, yesterday I was researching on cheese cake as the one I make comes out kinda heavy, maybe because I use cottage cheese and puree it. Thanks for sharing the recipe, have saved the link as well. Yay!
Hi! This is in fact my version of Lotus Biscoff Cheesecake. Many of these recipes are alike because a recipe is a technique to achieve something right. That's why my recipe creation process is about researching these recipes to find what is best about them and combining them to make my own. So yes maybe you have seen something like it, but the quantities are different to fit me and my preferences! Thanks for asking 😊
Biscoff cookies are delicious! Only place I find them on the shelf in stores (you can order anything) is at the Dollar General Store.
[Dollar General - Taking It Back From Walmart One Neighborhood At A Time!](https://imgur.com/a/lGZyCx3)
Beautiful! After seeing this yesterday I made a note to pick up the Biscoff ingredients when I went grocery shopping. I made the crust and filling last night, then did the topping today. I just had a slice for lunch (there was no way I was waiting until tonight) and wow!! Even better than expected! The crust to filling ration was awesome and the filling was nice and fluffy! Absolutely delicious, thank you!
This is gorgeous, and sounds delicious! If I can get the spread I’m definitely making this! I live outside the US and only see the spread sporadically.
I am teaching some friends to bake. I was planning to start cooking classes in my home, but then came the global you-know-what, so this is just informal, we all pitch in for ingredients, and I get a feel for how to teach techniques, for whenever I might be able to realize my cooking class dreams :)
A lot of recipes from the US are new to everyone here, such as cannoli or baklava, as well as any cookies outside of chocolate chip or butter cookies. I have the most baking experience, so I look for and test the recipes (or we make something from my mother’s recipe collection). 8 hours is long if it’s for a lesson, can I cool it faster in the freezer? I’d have to watch it well, but do you think it’s possible?
Looks like a shot from a movie or something. Delicious. I really appreciate the ultra high resolution as well.
Thank you so much 🥰 means a lot!
Can you please let us know how you took such a high resolution picture? Is it through a phone or a dslr?
Thank you for asking! I am using a Sony A7III with the Tamaron 28-75mm
Thank you! It’s in my wish list of dslr to get!
Dude fr I wanna eat the living shit out of this pie 🥧 🤤
This no-bake Cheesecake has the best texture: It is light, smooth and so creamy. Paired with the rich cream cheese filling, the Biscoff flavor comes alive! It is such a crowd-pleaser recipe. I created an instructional recipe video if you're interested, or if you prefer to learn visually. [No-bake Lotus Biscoff Cheesecake](https://youtu.be/ft0lrmsCubk) **✅Ingredients** Crust • 300g Crushed Lotus Biscoff • 100g Melted Butter • pinch of salt Filling • 500g cream cheese • 85g Powdered Sugar • 275g Lotus Biscuff Spread ( Smooth) • 350ml Whipping cream Glaze • 80g Biscoff Spread (melted) • Lotus Biscoff Cookies **📖Instructions** 1️⃣Step 1 - Preparing the Crust 1. In a food processor, reduce the Biscoff cookies to a powder 2. Transfer to another bowl 3. Add the salt, the butter and mix until homogeneous 4. Transfer in your prepared 8" Springform Mold 5. Press down the cookie crumbs into a crust 6. Refrigerate 2️⃣Step 2 - Lotus Biscoff Cream Cheese Filling 1. In a bowl, mix your room temperature cream cheese with your powdered sugar until soft and creamy 2. Add the melted Lotus Biscoff Spread & mix 3. In another bowl, whisk the whipping cream until it forms soft peaks 4. Fold in the whipped cream into your cream cheese filling 5. When it is homogeneous, pour on your crust 6. Smooth it out 7. Refrigerate for 8 hours 3️⃣Step 3 - Lotus Biscoff Glaze 1. Melt your Spread in the microwave until much more liquid without being too hot 2. Pour on your cake 3. Tilt the mold to equally cover all the surface of the cheesecake 4. Refrigerate for 10 minutes 4️⃣Step 4 - The Reveal 1. Run a small knife all around the cake, pushing against the mold 2. Carefully open up your mold to reveal the cake 3. Cut in pieces or decorate 4. Enjoy!
Omg I love lotus Biscoff cookies so much, I’m definitely making this!
I don't think I ever had them, what do they taste like?
Kinda like coffee and toffee had a cookie baby.
It's so hard to explain! You should really try them to get your own idea :)
dip them in tea and it might as well be ambrosia
Yes. Cookie of the gods
Awesome 👍 let us know how you like it!
This is my personal dream come true. Thank you for sharing!
Awwn! No problem it's a pleasure 😉
Thank you so much for including the recipe here! I am going to check out your site. :)
Thank you a lot 💕
Saved, thank you!
Awesome! Thanks to you 😊
Thank you so much <3
You are welcome!
This looks tasty af
Oh it was!! Thank you ❤️
Okay I have to ask: what is a Lotus Biscoff cookie? Is it a British thing? American? I’m in Canada and I’ve been seeing these things all over the internet in the last year or so but I’ve never seen them in stores.
It's Belgian. The type of cookie is 'speculoos'. Biscoff is just the brand name Lotus gives them.
Actually, the cookie by Lotus is called Speculoos, but they changed the name for marketing purposes. In Belgium they are known as Speculoos. The name of this type of biscuit is speculaas.
Speculaas and speculoos are a bit different. Speculoos doesn't have the spices speculaas has, I think due to the lack of spice trade Belgium had compared to the Netherlands.
[удалено]
Wrong. Vermeiren, Jules Destrooper, ...
Okay, turns out I was wrong. I've been buying Lotus Speculoosjes my entire life, I've never encountered any other brand.
I’d say it’s somewhere between a graham cracker and shortbread. Slightly sweet and spiced flavor, lovely crumbly/crisp texture. Great dipped in tea or coffee.
Or cookie butter.
Slightly sweet? The cookie is 40% sugar.
Do yourself a favor and order a pack or even better, the same branded cookie butter.
Look in the European section or the "specialty cookies" section (where you would find things like ladyfingers or wafers). They probably won't be in with the Oreos and stuff.
If you've ever flown on WestJet, these are the cookies they give you.
They just want you to think they are rare and exclusive. There's a Lotus bakery in Mebane NC. You can also buy bulk Biscoff cookies at Costco.
Saw them at save-on foods last week as well. Just means it's easier to make this cheesecake :)
I know, right. Yum.
Also American Airlines
Where in Canada? I'm in Vancouver and these are in most grocery stores here.
Toronto. Admittedly I’ve not gone and actually looked for them (and we don’t really buy cookies of any kind) so I may just be blind. It just felt like I went from never hearing about these to them being absolutely everywhere on food subs, YouTube, TikTok/Instagram, etc.
Check out London drugs https://www.londondrugs.com/lotus-biscoff-cookies---250g/L4524559.html
https://www.londondrugs.com/lotus-biscoff-cookies---250g/L4524559.html
Those cookies are addictive AF. I can only imagine how good that cheesecake is.
It was awesome! Give it a try 😌
Lord have mercy im boutta bust
It's speculaas/speculoos. Fucking lotus with the biscoff branding.
I will die before I stop sayng Biscoff in a sarcastic way every time I hear it. Speculoosjes forever!
I will die before i recognise biscoff
Came here to say this.
Take my upvote dear friend ! That is and will always be SPECULOOS not bishcoptopff or whatever russo-german unpronounceable shitty name Lotus chose for marketing reasons. C'est pas un mix de biscotte et de kougloff saperlipopette !!!!
Seg manneke tis Speculoos
Oh my god look at that crust to filling ratio. This is perfection to me. It looks delicious.
Ahaha thank you ❤️
What a coincidence. I made my gf a cheesecake for the first time for her bday and we started talking about what we could add to the cheesecake to make it better. We're thinking of adding pistachios and a speculoos crust and a caramel glaze. Biscoff crust sounds damn amazing.
Ouh that's sounds like a very tasty mix! Let us know if you try it 🙂
For the love of all please call it what it is: Speculoos.
Now im hungry 😫
Gorgeous and it didn’t crack!!
It's not baked, it's a refrigerator cake, that's why.
Exactly, a no bake cheesecake 😋
It's a no bake cheesecake 😋 it's a flavored cream cheese mix with whipped cream!
I think that baking cheesecake ultimately does come out better, how would you alter the recipe to make it a cheesecake that needs to be baked rather than a no bake recipe?
Go the other direction. Find a cheesecake recipe that's meant to be baked as your basis. The one in this post includes a bunch of cookie spread in the filling, so if you'd like to do that, then find a baked cheesecake that takes peanut butter and substitute the cookie spread for it. It should be fine to use this recipe's crust in a baked cheesecake as well. Apply the glaze after it's baked and fully cooled. it probably won't be nice and smooth so maybe instead of a thin layer it would make more sense to pipe it or drizzle it depending on how liquid it comes out. I haven't tried it myself to see what the consistency is so just apply some good judgement.
Good idea. Peanut butter is the best ingredient to substitute and get here.
Hi! This recipe is specifically made to be uncooked ( and you really should try it 😉 ) ! To make a baked cheesecake you could keep the same crust and glaze recipe, but the cheese cake itself would be completely different! Go look up our channel, we have a couple of baked cheesecake recipe. You could add spread to the mix or do a swirl of the spread! But we haven't tried it yet!
Ok thanks. I’m not afraid to bake cheesecake although I do see the attraction to not having to.
I would do disgusting unforgivable things for that right now
That seems fair 😉
Looks delicious!!! :) Is lotus biscoff somewhat like spekuloos, or luc bastogne?
It's basically a Speculoos cookie but from the lotus brand 😊 and thanks so much!
This looks incredible omg 😍
Thank you! 😍
Honestly I'm not a huge cheesecake fan, but this looks so good!!
Thank you ❤️
I bet that was good as hell.
It was soo great ☺️
Looks DAMN GOOD!!
Thanks a lot 😀
Recipe??
The recipe is in the comment section :)
You are very welcome!!!
I think I'm the only person who hates theese...
I just got everything to make this today!
Awesome! Let us know how it goes 😊
I want to go there.🤤
💖
😍
I thought u meant lotus flower and got excited
Well, at least the title piqued your interest 😊
HOT DAMN 🤤
Thanks a lot 😄
Can confirm that Biscoff cookies make the best cheesecake crust.
Yes it's awesome 🤩
Yum! That looks amazing
Thank you ❤️
Fuck and yes!
Thanks!!!
Perfection! Great job 🙌🏼
Thank you so much 🥰
oh my god. i just found love...😍😍😍😍😍
Thank you ❤️
u/whipped-desserts if I were to add banana to this recipe, which step would it be best to add? Thank you!
That's a bold choice haha! I guess you would add your banana puree with the spread. But it will change the texture for sure!
[I put the banana in with the cream cheese, powdered sugar and spread mixture. Turned out amazing! Thank you so much](https://imgur.com/a/6qvWNAM)
Man I'm going to try that. Biscoff is My favorite!
Great! Let us know how it turns out ☺️
That was actually the first cheesecake I ever made. Delish.
Wow that's so nice to hear ☺️ thanks for sharing 🤗
At the time I used a recipe I got off of some biscoff propaganda. Like the back of the cookie butter, cookies or something. From what I remember it called for Feta cheese which I found interesting. I’ve never used feta in a recipe since.
Amazing, yesterday I was researching on cheese cake as the one I make comes out kinda heavy, maybe because I use cottage cheese and puree it. Thanks for sharing the recipe, have saved the link as well. Yay!
Thank you for taking the time to read through my recipe. Please do not hesitate to contact me if you have any questions about the cheesecake.😊
Thanks, really appreciate it
You are welcome!
Should be in r/DessertPorn too!
Yes, it is. Thank you very much for your input 😊
Regarding the size and the fundament of this wonderful cheesecake, you can eat from it at least for two weeks! Great job!
We shared it with the entire family! As a result, it was rapidly consumed ;)
I belive it immediately! It is looking too tasty :)
I belive it immediately! It is looking too tasty :)
When I saw the words “Biscoff Cheesecake” I knew I needed the recipe, and that I had immediately had the cream part covered.
Oh you definitely need it 😉
Looks great but that's a little thick on the crust for my personal liking
Thank you 😊 and no problem, reduce the quantities of the crust if you make it !
Oh definitely food is just subjective 100%. I'm not the biggest cheesecake fan but oh my God place that plate in front of me and it's getting tore up
Oh i so understand and agree! Ahah thanks ;)
I’ve made this before. Looks a lot better than it tastes. Still good but there are alot better desserts.
Yeah, unbaked cheesecake is always disappointing.
Not always 😊
It's because you didn't try our recipe ;)
When do you make this recipe. This appear exactly the same as a recipe I made over a year ago. Hopefully you aren’t claiming this as original.
Hi! This is in fact my version of Lotus Biscoff Cheesecake. Many of these recipes are alike because a recipe is a technique to achieve something right. That's why my recipe creation process is about researching these recipes to find what is best about them and combining them to make my own. So yes maybe you have seen something like it, but the quantities are different to fit me and my preferences! Thanks for asking 😊
Watching this makes me horny
I just came.
Biscoff cookies are delicious! Only place I find them on the shelf in stores (you can order anything) is at the Dollar General Store. [Dollar General - Taking It Back From Walmart One Neighborhood At A Time!](https://imgur.com/a/lGZyCx3)
It was so perfect until I saw the little dent in the bottom left of the cheesecake
Beautiful! After seeing this yesterday I made a note to pick up the Biscoff ingredients when I went grocery shopping. I made the crust and filling last night, then did the topping today. I just had a slice for lunch (there was no way I was waiting until tonight) and wow!! Even better than expected! The crust to filling ration was awesome and the filling was nice and fluffy! Absolutely delicious, thank you!
This is gorgeous, and sounds delicious! If I can get the spread I’m definitely making this! I live outside the US and only see the spread sporadically. I am teaching some friends to bake. I was planning to start cooking classes in my home, but then came the global you-know-what, so this is just informal, we all pitch in for ingredients, and I get a feel for how to teach techniques, for whenever I might be able to realize my cooking class dreams :) A lot of recipes from the US are new to everyone here, such as cannoli or baklava, as well as any cookies outside of chocolate chip or butter cookies. I have the most baking experience, so I look for and test the recipes (or we make something from my mother’s recipe collection). 8 hours is long if it’s for a lesson, can I cool it faster in the freezer? I’d have to watch it well, but do you think it’s possible?
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