This Lotus Biscoff Cheesecake is a creamy no-bake cheesecake with a cookie crust, a cookie butter filling, and a melted Biscoff topping that sets like a soft glaze.
I like this one because it’s rich, very Biscoff-forward, and the texture stays smooth and light thanks to whipped cream folded in at the end. It slices clean when it’s properly chilled, and the topping makes it look finished without much extra work.
For me, this is best for weekends and holidays when I want a dessert I can make ahead and forget about until it’s time to serve. It’s especially good alongside coffee or a simple scoop of whipped cream.
Why You’ll Love This Recipe
No-bake: No oven, no water bath, no worrying about cracks. You just chill it until it’s set.
Big Biscoff flavor: You get cookie butter in the crust, in the filling, and again on top. It’s the whole point, and it delivers.
Make-ahead friendly: This is the kind of dessert I like to prep the day before so I’m not rushing later.
Clean slices: With a full chill (overnight is best), the cheesecake cuts neatly and holds its shape on the plate.
Easy to garnish: A few cookies on top makes it look bakery-nice, even if you keep everything simple.
Ingredients You’ll Need
Crust
- Lotus Biscoff cookies: I crush them pretty fine so the crust packs in well and doesn’t crumble when you slice. A food processor is easiest, but a zip-top bag and rolling pin works too.
- Unsalted butter: Melted butter is what holds the crumbs together. If you only have salted butter, just skip the added salt.
- Brown sugar: Totally optional, but I like it if your cookie crumbs are very fine and you want the crust a little more “set” and caramel-y.
- Salt: Just a pinch. It keeps the crust from tasting flat, especially with all the sweet cookie butter going on.
Filling
- Cream cheese: Use full-fat, block-style cream cheese for the best set. The spreadable tub kind tends to make the filling softer than you want.
- Lotus Biscoff spread: Smooth cookie butter mixes in the cleanest and keeps the filling silky. Crunchy is fine, but it won’t be quite as smooth.
- Powdered sugar: This sweetens and also helps the filling firm up a bit without any grit.
- Vanilla extract: Just enough to round out the cookie butter flavor. I wouldn’t skip it.
- Heavy cream: Cold heavy cream whips up thick and gives the filling that light, mousse-y feel. Keep it in the fridge right up until you whip it.
Topping
- Lotus Biscoff spread: Warming it until it’s pourable makes the easiest topping. Let it cool slightly so it doesn’t melt the surface of the cheesecake.
- Lotus Biscoff cookies: I like using whole cookies around the edge, then maybe one or two in the center for a simple finish.
- Crushed Biscoff cookies: Optional, but nice if you want a little texture on top or you have extra crumbs left over.
- Whipped cream: Optional, but a small dollop on each slice looks nice and softens the richness.
Recipe Instructions
- Prepare the pan: Line the base of a 23 cm springform pan with parchment paper so the cheesecake lifts cleanly later.
- Mix the crust: Stir the finely crushed Biscoff cookies with melted butter, plus the optional brown sugar and pinch of salt, until the crumbs look evenly moistened.
- Press the crust: Press the crumb mixture firmly into the bottom of the pan and slightly up the sides. Use the bottom of a measuring cup to pack it down.
- Chill the crust: Refrigerate the crust for 15 minutes so it firms up while you make the filling.
- Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy, scraping the bowl as needed so there are no lumps.
- Add the Biscoff and sugar: Mix in the Biscoff spread, then add the powdered sugar and vanilla and beat until fully combined and smooth.
- Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks.
- Fold the filling: Fold the whipped cream into the Biscoff cream cheese mixture until no streaks remain.
- Fill the pan: Spoon the filling onto the chilled crust, spread it evenly, and smooth the top.
- Chill to set: Refrigerate for at least 6 hours, or overnight, until the cheesecake is firm.
- Add the topping: Gently warm the Biscoff spread until pourable, let it cool slightly, then pour it over the set cheesecake and spread it to the edges.
- Chill and garnish: Chill for 15 minutes to set the topping, then release from the pan and garnish with cookies, plus crushed cookies and whipped cream if you want.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use block cream cheese. The full-fat blocks set up the most reliably. If you use the spreadable tub style, the cheesecake can end up a little loose.
Beat the cream cheese until it’s truly smooth. If there are small lumps at the start, they don’t really disappear later. I scrape the bowl a couple of times while mixing.
Whip the cream to stiff peaks. Soft peaks can make the filling softer than you want and it won’t slice as cleanly.
Chill overnight if you can. Six hours works, but overnight is what gives you the cleanest slices and the neatest topping layer.
Warm your knife for slicing. Run a knife under hot water, wipe it dry, then slice. Repeat between cuts and the pieces look much cleaner.
Want it firmer? Reduce the heavy cream slightly (down to about 180 ml) and make sure the cream cheese is well beaten before you fold anything in.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or espresso: This is really good with coffee, especially if you like that cookie butter flavor with something bitter next to it. I usually do a latte or plain black coffee.
- Fresh berries: Strawberries or raspberries are nice on the side if you want something bright on the plate. You don’t need much.
- Whipped cream: Add a small dollop on each slice right before serving. It also helps if you find the cheesecake a little rich.
- Extra cookie crumbs: Sprinkle a little crushed Biscoff over the top right before serving for texture. It’s also an easy way to cover any little marks from smoothing.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I keep it right in the springform base if I have room, or transfer slices to a container.
You can make this recipe ahead the day before you need it. I usually chill the cheesecake overnight, then add the melted Biscoff topping the next morning so it looks fresh and glossy.
If you want to freeze it, freeze individual portions so you can grab a slice at a time. Thaw in the fridge overnight and add whipped cream or cookie crumbs right before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to chill it overnight?
You don’t have to, but I think overnight gives the best texture. At 6 hours it’s usually set, but it can still be a little softer in the center depending on your cream cheese and how firmly the cream was whipped.
Can I use crunchy Biscoff spread?
Yes. The filling just won’t be quite as smooth, and you’ll get little crunchy bits throughout. For the topping, smooth is easier to spread and looks cleaner.
Why is my cheesecake filling too soft?
The most common reasons are using tub-style cream cheese or under-whipping the heavy cream. It can also happen if the cheesecake didn’t get a full chill, so give it more time in the fridge before you decide it’s a problem.
Can I swap in peanut butter?
You can swap part of the Biscoff spread in the filling with peanut butter for a different flavor. I’d keep it a partial swap (not all of it), since peanut butter can make the filling thicker and a bit heavier.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Lotus Biscoff Cheesecake
INGREDIENTS
Crust
- 250 g Lotus Biscoff cookies finely crushed
- 100 g unsalted butter melted
- 1 tbsp brown sugar optional
- pinch of salt.
Filling
- 680 g full fat cream cheese softened
- 200 g Lotus Biscoff spread smooth
- 120 g powdered sugar
- 1 tsp vanilla extract
- 240 ml heavy cream cold.
Topping
- 150 g Lotus Biscoff spread melted
- 8 to 10 Lotus Biscoff cookies for garnish
- crushed Biscoff cookies for garnish optional
- whipped cream for garnish optional.
INSTRUCTIONS
Crust
- line the base of a 23 cm springform pan with parchment
- mix crushed cookies with melted butter and optional sugar and salt until evenly moistened
- press firmly into the bottom of the pan and slightly up the sides
- chill in the refrigerator for 15 minutes.
Filling and assembly
- beat cream cheese until smooth
- mix in Biscoff spread then powdered sugar and vanilla until fully combined
- in a separate bowl whip cold heavy cream to stiff peaks
- fold whipped cream into the Biscoff cream cheese mixture until no streaks remain
- spread filling evenly over the chilled crust and smooth the top
- refrigerate for at least 6 hours or overnight until set
- gently warm Biscoff spread until pourable then cool slightly and pour over the set cheesecake
- chill 15 minutes to set the topping
- release from the pan and garnish with cookies and optional crushed cookies and whipped cream.
