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No-Bake Lotus Biscoff Cheesecake Recipe

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4.1 from 5 reviews

A luscious no-bake Lotus Biscoff cheesecake that features a crunchy, buttery cookie crust, a smooth and airy cream cheese filling infused with Lotus Biscoff spread, and a glossy, melted Lotus topping decorated with reserved cookie crumbs. This quadruple Lotus delight is easy to prepare, requires no oven baking for the filling, and offers a perfect balance of creamy and crunchy textures with the iconic caramelized flavor of Lotus biscuits.

Ingredients

For the crust:

  • 30 Lotus Biscoff cookies (235g)
  • 6 tablespoons (3oz / 85g) unsalted butter, melted

For the filling:

  • 1 cup (237ml) heavy whipping cream, very cold
  • 12 1/3 oz (350g) cream cheese, at cool room temperature
  • 1 cup (260g) Lotus Biscoff spread (speculoos or any cookie butter)
  • 2/3 cups (75g) powdered sugar
  • 1/8 teaspoon salt

For the topping:

  • Remaining 140g (heaping 1/2 cup) Lotus Biscoff spread jar
  • Reserved 1/4 cup (50g) cookie crumb mixture from crust
  • 2 Lotus cookies (optional, for garnish)
  • Optional: berries for garnish

Instructions

  1. Prepare the crust: Adjust your oven rack to the middle position and preheat the oven to 325°F (160°C). Line the bottom of a 9 or 10-inch springform pan with a parchment paper round. Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs, or crush them in a sealed bag with a rolling pin. Stir in the melted butter until evenly combined. Reserve 1/4 cup (50g) of this crumb mixture for garnish, cover it, and refrigerate. Press the remaining crumbs evenly on the bottom of the pan using a flat-bottomed cup or glass. Bake for 8-9 minutes until the crust deepens in color and becomes fragrant. Cool completely, preferably in the freezer to speed up.
  2. Make the filling: In a chilled bowl, beat the cold heavy whipping cream on medium speed until stiff peaks form, careful not to overbeat. Transfer and keep chilled. In the same bowl, beat together the cream cheese, Lotus Biscoff spread, powdered sugar, and salt until smooth and well combined. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until fully incorporated and the mixture is stable and airy.
  3. Assemble the cheesecake: Spread the filling evenly over the cooled crust using an offset spatula or the back of a spoon to smooth the surface. Cover tightly with plastic wrap and refrigerate for 5 to 6 hours or overnight to set firmly.
  4. Prepare the topping and serve: Loosen the chilled cheesecake from the springform pan rim using a sharp knife and remove the rim. Lift the cheesecake off the bottom with a cake lifter or thin spatula, discarding or reusing the parchment. Microwave the remaining Lotus Biscoff spread in a microwave-safe bowl for about 40 seconds until melted and fluid. Drizzle part of the melted spread around the edges for a drip effect using a piping bag or a snipped plastic bag. Pour and quickly spread the remaining melted spread evenly over the top. Refrigerate the cheesecake for at least 10 minutes more to set the topping. Sprinkle the sides with the reserved cookie crumbs and place 2 Lotus cookies decoratively on top. Optionally garnish the serving platter with fresh berries. For clean slices, dip a knife in hot water, dry it, and slice, wiping between cuts. Serve chilled straight from the fridge.

Notes

  • Baking the crust is optional but recommended for better texture and flavor.
  • Make sure the heavy cream is very cold before whipping for best volume.
  • Folding whipped cream gently preserves the airy texture of the filling.
  • Use room temperature cream cheese to avoid lumps in the filling.
  • Store the cheesecake covered in the refrigerator for up to 5 days or freeze for up to 1 month.
  • If freezing, thaw overnight in the fridge before serving.
  • Lotus Biscoff spread can be replaced with another cookie butter if desired.

Find it online: https://dishcooks.com/no-bake-lotus-biscoff-cheesecake-recipe/