Rich and full of caramelised flavour, this no bake cheesecake recipe is perfect for the Lotus Biscoff lover in your life. 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! 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!

Lotus Biscoff Cheesecake

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!

4.75 from 4 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 25 minutes minutes

Total Time: 6 hours hours 25 minutes minutes

Servings: 10 slices

Calories: 764kcal

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

Nutrition

Calories: 764kcal