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Lotus Biscoff Cheesecake

5/5
If you’re looking for an overindulgent dessert, then you have come to the right place. Made with the delicious and legendary caramelised Lotus Biscoff, this Lotus biscoff dessert recipe is perfect! Loaded with the Lotus biscoff flavour this no bake cheesecake recipe is made with a Lotus Biscoff base, a Lotus Biscoff spread filling then topped with melted Lotus Biscoff spread. Delicious!
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A delicious no bake Biscoff cheesecake with a Lotus Biscoff biscuit base, sprinkled with crushed lotus Biscoff biscuit crumbs. Rich and full of caramel flavour, this no bake cheesecake recipe is perfect for the Biscoff lover in your life. Lotus Biscoff lovers are guaranteed to be in for a treat with this creamy cheesecake that has an airy, mousse-like texture. This simple no bake Biscoff cheesecake is indulgent, creamy and sure to impress. A Lotus Biscoff lover’s dream come true!

Up until about two months ago I had never tried a Lotus Biscoff biscuit. They had just never appealed to me, and I didn’t think I would like them. I am not exactly sure what kind of made me decide to make this Lotus Biscoff cheesecake recipe. One day I was just craving a cheesecake one day and I saw these in the shops. So, I decided to make a no bake cheesecake with Lotus Biscoff biscuits. I have actually been wanting to make a Ferrero Rocher cheesecake for a long time, but they are so expensive. I have been waiting for someone to gift it to me or my family so I can make them. Well, we have been gifted them on several occasions. But my little brother KEEPS ON EATING THEM!

This no bake Lotus Biscoff cheesecake recipe actually turned out to be really delicious. I loved the taste of the Lotus Biscoff so I will definitely be using this in more recipes. Be sure to not overmix the cheesecake filling.

 

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So, the main ingredient in every cheesecake is…yep you guessed it…the cream cheese. Now, I remember when I first started making cheesecakes, I could never find any cream cheese in the major supermarkets. I ended up thinking that cream cheese was just not an ingredient available in the UK. Turns out in the UK cream cheese is actually called soft cheese. I usually use Philadelphia; however, I have tried Aldi and Tesco branded soft cheese with similar results.

Recently it came to my notice that it turns out Elmlea is NOT actual cream. If you don’t know what Elmlea is then this is irrelevant. But I feel like a lot of people are misled into thinking that it is double cream (I was one of them), but it is not. It is actually an alternative to double cream. I have always wondered why it tasted weird and it is always so much harder to whip up than other cream. It does work as a substitute of course, and the benefit of using Elmlea is that it does have a significantly longer shelf-life than real double cream. However, I am going to stick to using double cream from now on.

A trick that I learn for making whipped cream fast is to chill your bowl and whisks in the refrigerator first. This AWESOME trick mean that I could whip up the cold double much faster. In this recipe you may end up with some whipped cream remaining. However, usually when I serve a slice, I add a dollop of the remaining whipped cream on the side. If you’re not really a fan of whipped cream, then you can just omit the decoration part of it entirely.

 

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Any decoration that I use in any of my cheesecake recipes is obviously optional. That is why I like to mix up the way I decorate my cakes. For this Lotus Biscoff cheesecake I decided to use some of the crumbs to sprinkle around the edge of the cheesecake. I then added two biscuit pieces in the middle and voila! My decoration is done. Sometimes I add whipped cream or ganache or anything really. Check out my other cheesecake recipes for more decoration inspirations.

I make all my cheesecakes in 8-inch (20cm) springform pans. Most recipes online as well also utilise 8-inch pans as well. They usually are your best bet if you make lots of cheesecakes. Although, if you make lots of cheesecakes you would probably have figured that out yourself by now.

So, in terms of how many people this would serve it depends on how big you like to cut your slices. In my family we usually tend to cut them quite thin, because the cheesecake can be quite filling at times. I realise most people probably would have larger slices though. I would probably make about 10 slices, but if you prefer bigger slices than you could also cut into 8 slices.

 

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If I am planning on making cheesecake, I always like to plan it out. The main reason being is that I never actually have the ingredients, such as the cream cheese and double cream, due to their short shelf lives. I only buy them when I know I am going to use them. So, I usually know when I intend to make a cheesecake. This allows me to make the cheesecake the night before and leave it to set in the refrigerator overnight. However, if you are short on time then you can leave it to set for less time, but at least allow for a minimum of 6 hours.

This no bake cheesecake has a rich and decadent caramelised flavour filling with a crunchy biscuit base.

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Lotus Biscoff Cheesecake

by Sadia Halimah Aziz
If you’re looking for an overindulgent dessert, then you have come to the right place. Made with the delicious and legendary caramelised Lotus Biscoff, this Lotus biscoff dessert recipe is perfect! Loaded with the Lotus biscoff flavour this no bake cheesecake recipe is made with a Lotus Biscoff base, a Lotus Biscoff spread filling then topped with melted Lotus Biscoff spread. Delicious!
Prep Time 5 mins
Cook Time 20 mins
Refrigeration Time 6 hrs
Total Time 6 hrs 25 mins
Course Dessert
Servings 10 slices
Calories 764

Ingredients
  

Biscuit Base

  • 250 g Lotus Biscoff Biscuits 39 biscuits
  • 100 g Butter melted

Filling

  • 540 g Cream Cheese 3 x Philadelphia 180g tubs
  • 200g Lotus Biscoff Spread
  • 300 ml Double Cream
  • 100 g Icing Sugar
  • 1 tsp Vanilla Extract

Third Layer

  • 200 g Lotus Biscoff Spread melted

Decoration

  • 2 Lotus Biscoff Biscuits

Instructions
 

  • Blitz the Lotus Biscoff for the biscuit base until fine crumbs form – remove 2 tablespoons of the fine crumbs and set aside for decoration
  • Melt the butter and add the remaining crushed Lotus Biscoff crumbs and stir until well combined before transferring into an 8-inch//20cm springform pan and pressing down firmly to form an even biscuit base then leave the biscuit base to set the refrigerator whilst the filling is being prepared
  • In a large bowl add the cream cheese, Lotus Biscoff spread, icing sugar and vanilla extract then whisk until combined and thickened, ensuring that you do not over-whip
  • Add the double cream and whisk until medium peaks form – medium peaks have formed when the cream can form peaks that hold their shape well when the whisk is lifted but have a slightly curled top
  • Transferring the filling to the top of the biscuit base and use an offset spatula to create a smooth and even base
  • Melt the Lotus Biscoff spread in the microwave in 30 second bursts until completely melted and pour on top of the cheesecake – slowly rotate the springform pan until the Lotus Biscoff spread has formed an even layer on top
  • Allow the cheesecake to set for at least 6 hours or preferably overnight
  • Once the cheesecake has set use a spoon to add the remaining Lotus Biscoff crumbs around the edges of the cheesecake and add two Lotus Biscoff biscuits in the middle of the cheesecake
  • Your Lotus Biscoff cheesecakeis ready!

Video

Keyword cheesecakes, chocolate, no bake

Sadia Halimah Aziz

The Aziz Kitchen | Food Blogger

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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