No-Bake Lotus Biscoff Cheesecake Recipe
For the crust:
- 250g (9oz) Lotus Biscoff cookies
- 6 tbsp (90g) Butter, melted
For the filling:
- 2½ cups (565g) Cream cheese
- 200g (7oz) Lotus biscoff cookie butter
- 1 cup (240ml) Heavy cream, cold
- 2/3 cup (85g) Powdered sugar
- 1 teaspoon Vanilla extract
- 14g Gelatin powder +70ml water
For the topping:
- 200g (7oz) Lotus biscoff cookie butter
- 3-4 Crushed cookies
1. Make the crust: In a food processor or a ziploc bag crush the lotus biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese, vanilla extract and cookie butter until soft and smooth. In a separate bowl beat heavy cream with powdered sugar until medium-stiff peaks form. Gradually fold whipped cream into the cream cheese mixture.
4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
5. Pour into the springform pan and freeze for 30 minutes.
6. Meanwhile prepare the topping: place biscoff cookie butter in a heatproof bowl and melt in the microwave until melted. While still liquid pour over the cheesecake.
7. Refrigerate the cake for at least 6 hours, until set.
8. Decoration: release the cake from the pan and garnish the cake with crushed cookies around the edges.
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The best Lotus cake recipe. Perfect ratio of crust:filling:topping, very tasty, high class restaurant quality.. I garnished the top with roasted almond slices to add extra texture and taste
ReplyThank you Sada! Glad you liked the cake :)
ReplyIs it possible to make this without gelatin? I do not like the squishy effect of it...
Replyyou can but it will most likely not stay firm as a piece when you cut and it will be probably be like soup
ReplyIs the gelatin necessary? What will happen if I don’t add it
ReplyMade this recipe without gelatine, replace with 1/3 cup of sour cream 2 tablespoons of fresh lemon juice leave overnight!!!!!
Reply Show More CommentsI wonder if you could sub in whole milk dried milk powder. I just a no bake Nutella cheesecake that used milk powder instead of gelatin and it turned out great!
ReplyBrilliant recipe, everyone loves it! I add a little bit of cooking chocolate and white chocolate to the base (melt it in the melted butter), I increase the filling and topping by 20%, and add cream and chocolate shavings on top. I also sometimes put a few blackberries on the cream, to make sure it is totally healthy and nutritious. ;-)
ReplyCan you please let me know the measurements if I want to make a 7 inch cake
ReplyReduce measurements by 1/3
Reply Show More CommentsHi I would really like to try this recipe out but I’m unsure as to what Lotus biscoff cookie butter is, my understanding is it’s the spread that comes in a jar, is this correct. Thank you in anticipation of reply Kim 😊
ReplyCorrect. It’s the spread that comes in a jar.
ReplyCan I store the mix in fridge for 4 days and use it?
ReplyCan I store the mix in fridge for 4 days and use it?
Replyhow much should i reduce if i'm making it in 8" pan?
ReplyGreat recipe! Although a blogger on Instagram are claiming this recipe. She has adjusted measurements slightly and claimed it.
ReplyLooking forward to try this! But if I can't find heavy cream anywhere, can I substitute it with whipping cream?
ReplyHeavy cream and whipped cream are the same thing
ReplyWhat size pan did you use? ☺️
ReplyIt's written in the recipe. 9-inch (23 cm)
ReplyHi, my crust is falling apart. What could be the reason? Help!
ReplyAdd.more.butter and once u set the crust.in base put in fridge for another 30 mins
ReplyEasy and fast lastly delicious
ReplyOh I forgot, it is for my birthday ☺️
ReplyHappy birthday!
Reply Show More CommentsHow do we tweak the qty for a 6 inch cake?
ReplyHow if I don’t use gelatin because I want to subtitute the powdered sugar by using sweetener and cornstarch. Do i still need to use gelatin here? Because cornstarch is also a thickener. Thanks!
Replyyou dont want it just to thicken you wnt it to be firm thats what gelatine is doing
Reply Show More CommentsHave made this recipe twice, and it was a big hit with my family. However, I hit a minor problem on both occasions and it's when I add the liquified gelatin. I followed your recipe but when I mix a few spoonfuls of the cheesecake mix to the liquified gelatin, mix it, and then pour it back into the cheesecake mix the gelatin then 'clumps' up or re-solidifies and I get big pieces (5mm to 10mm in size) of gelatin in my cheesecake mix. So, unlike your recipe I can't fold in this mixture or I'll hav
ReplyFirst time I made this it seemed as though the measurements for the gelatin were wrong? Definitely the best recipe for this cheesecake but I did have an insane with the gelatin part and had to improvise.
ReplyUs cookie butter similar to the spread??
ReplyIs it possible the flavor of the cookie butter would be more bolder if I added a little more than 7oz into the filling?
ReplyCan I.make with spread hvnt got the biscoffi butter and if so do I need to add more spread or anything else Many thanks
Replywhat is the finished weight of the cake in pounds?
ReplyCan you please specify which cream cheese you are using (brand) and a substitute to this brand..
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