No-Bake Lotus Biscoff Cheesecake Recipe

2019-10-26
4 Stars (128 Voters)
...
This no-bake lotus Biscoff cheesecake is the perfect cheesecake recipe for all the Biscoff lovers. Biscoff cookie crust, cream cheese - biscoff cookie butter filling and a layer of delicious biscoff cookie butter spread on top. If you’ve never dried biscoff, you should definitely try this dessert.
DIFFICULTY
Easy
YIELDS
12
PREP TIME
1 Hour
WORK TIME
20 Minutes
RECIPE CUISINE
European
INGREDIENTS
DIRECTIONS

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.

COMMENTS (19)
  • S
    Sada
    11/30/2019

    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

    Reply
  • The Cooking Foodie
    12/1/2019

    Thank you Sada! Glad you liked the cake :)

    Reply
  • E
    Eva
    12/17/2019

    Is it possible to make this without gelatin? I do not like the squishy effect of it...

    Reply
  • D
    Daniella
    1/29/2020

    Is the gelatin necessary? What will happen if I don’t add it

    Reply
  • S
    Shauntaye
    3/23/2020

    Made this recipe without gelatine, replace with 1/3 cup of sour cream 2 tablespoons of fresh lemon juice leave overnight!!!!!

    Reply
    Show More Comments
  • W
    Wayno
    2/14/2020

    Brilliant 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. ;-)

    Reply
  • A
    Amy
    3/22/2020

    Can you please let me know the measurements if I want to make a 7 inch cake

    Reply
  • The Cooking Foodie
    3/23/2020

    Reduce measurements by 1/3

    Reply
  • K
    Kim Potterton
    3/29/2020

    Hi 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 😊

    Reply
  • The Cooking Foodie
    4/1/2020

    Correct. It’s the spread that comes in a jar.

    Reply
  • A
    Ajeema
    4/16/2020

    Can I store the mix in fridge for 4 days and use it?

    Reply
  • A
    Ajeema
    4/16/2020

    Can I store the mix in fridge for 4 days and use it?

    Reply
  • a
    ainnur
    4/24/2020

    how much should i reduce if i'm making it in 8" pan?

    Reply
  • S
    Sara
    4/29/2020

    Great recipe! Although a blogger on Instagram are claiming this recipe. She has adjusted measurements slightly and claimed it.

    Reply
  • H
    Hani
    5/1/2020

    Looking forward to try this! But if I can't find heavy cream anywhere, can I substitute it with whipping cream?

    Reply
  • The Cooking Foodie
    5/1/2020

    Heavy cream and whipped cream are the same thing

    Reply
  • A
    Adeshia
    5/28/2020

    What size pan did you use? ☺️

    Reply
  • The Cooking Foodie
    5/28/2020

    It's written in the recipe. 9-inch (23 cm)

    Reply
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