No-Bake Lotus Biscoff Cheesecake
Lotus biscoff cookie butter is heaven in a jar. It tastes so good that I need more reasons and ways to eat and enjoy it! If you like the biscoff flavor you will love this cheesecake that it so easy to make and is absolutely delicious, of course with a little touch that will enhance the flavor.
A no-bake cheesecake requires, obviously, no baking, but it needs time to set in the fridge. Consider making it at least few hours before the serving time.
The Lotus Biscoff Base for the Cheesecake:
The base is a classic cheesecake base, but instead of the normal biscuits or cookies, we will make it with the lotus biscuits themselves. You can crush the biscuits either in a food processor or in a zip bag with a rolling pin. Melt the butter and add it to the biscuits.
Press the lotus biscoff biscuits in a round baking tin. I like to cover it with parchment paper before adding the base so I can easily remove it afterward. I used a 25 cm (9,5inch) round tin, but you are nor obliged to use the same size, you can actually use a much smaller one, in this case, the cheesecake will be higher and will look even better.
The Lotus Biscoff cheese cream
Both the biscoff cookie butter and the cream cheese should be in room temperature. Add the powdered sugar to them and mix until well combined.
Prepare the whipped cream by beating the cold heavy cream. If you want to use ready whipped cream, which usually contains sugar, then do not add the powdered sugar to the first mixture, or at least not the whole quantity. When the whipped cream forms stiff peaks, fold it into the first mixture of cream cheese, biscoff cookies butter, and powdered sugar.
Pour the prepared cream on the base. even it out and place it in the refrigerator to set for at least 1 hour.
Garnish
Melt the rest of the lotus biscoff cookie butter in the microwave or in a hot water bath and slowly pour it over the cheesecake. Take the cheesecake from the fridge right before pouring the melted cookie butter. When the cheesecake is cold the melted cookie butter sets immediately. I have an amazing little tip, if you add a tablespoon of peanut butter to the cookie butter and melt them together, they taste amazing together. This added tablespoon of peanut butter enhances the flavor of the cheesecake a lot.
Remove the cheesecake from the tin. Decorate it with whipped cream and more lotus biscoff cookies (optional).
You might need for the recipe:
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No-Bake Lotus Biscoff Cheesecake
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Printable Recipe
No-Bake Lotus Biscoff Cheesecake
Ingredients
The base
- 230 gr Biscoff Biscuits About 25 units
- 90 gr Butter 8 tbsp
Cream Cheese
- 260 gr Biscoff Cookie Butter 1 cup
- 400 gr Cream Cheese 1 + 3/4 cup
- 240 ml Heavy Cream 1 cup
- 70 gr Powdered Sugar 3/4 cup
Garnish
- Lotus Biscoff Butter
- 1 tbsp Peanut Butter Optional
- Crushed Biscuits
- Whipped Cream Optional
Instructions
- Ground the lotus boscuits, mix with melted butter and press them on the base of the cake tin.
- Combine the cream cheese, biscoff cookie butter and icing sugar unril creamy.
- Beat the cold heavu cream till stiff peaks form.
- Fold the whipped cream into the biscoff and cream cheese mixture.
- Pour the cheese cream mixture on top of the base, even it out and allow it to set for at least one hour in the refrigerator.
- Melt the rest of the biscoff cookie butter with a tablespoon of peanut butter (optional) and cover the cheesecake with it.
- Decorate with crushed lotus biscoff biscuits and more whipped cream.
- Enjoy!