Lotus Biscoff Cheesecake: A No-Bake Fusion Recipe

If you are a fan of Lotus Biscoff cookies, you will love this easy no-bake recipe for Biscoff Cheesecake. And if you haven’t tried Biscoff cookies and Biscoff spread, you are in for a treat. Instead of making one big cheesecake, I like to make individual serving portions; much easier to put together and saves time to cut and serve.  This no-bake Biscoff cheesecake recipe is perfect for summer entertaining when you are in no mood to turn on the oven but still want to whip up a delicious treat for your guests. 

Get ready to savor every delightful bite as I guide you through the step-by-step process of crafting a Lotus Biscoff Cheesecake that will impress your family, friends, and even your own taste buds. So, gather your ingredients and prepare to embark on a sensational culinary adventure that will satisfy your sweet tooth and awaken your senses. Let’s get started.

What is Lotus Biscoff biscuit?

Lotus Biscoff is a type of biscuit (cookie) that originated in Belgium. It is made from a caramelized biscuit called “speculoos,” which is traditionally spiced with cinnamon and other spices. The Lotus Biscoff biscuit has a unique flavor and a crunchy texture.

Lotus Bakeries, a Belgian company, introduced the Lotus Biscoff biscuit in 1932. The biscuit gained popularity in Europe and has since become well-known worldwide. It is often served with coffee or tea and has become a popular accompaniment in cafes and restaurants. I was first introduced to them when they were served on a plane ride as a snack. I really enjoy biscoff biscuits with a cup of coffee.

The distinctive taste of Lotus Biscoff biscuits comes from the caramelization process during baking, which gives them a rich and slightly caramelized flavor. The biscuits are thin, oval-shaped, and have a characteristic pattern on one side. They are commonly enjoyed on their own as a sweet treat or used as an ingredient in various desserts, such as cheesecakes, ice creams, and pie crusts.

In addition to the original biscuits, Lotus has expanded its Biscoff product line to include other variations such as Biscoff spread (a creamy spread made from crushed Biscoff biscuits), Biscoff-filled chocolates, and Biscoff ice cream. The popularity of Lotus Biscoff biscuits has grown significantly in recent years, and they are now widely available in many countries around the world.

Components of Lotus Biscoff Cheesecake

This recipe of Biscoff Cheesecake is set and served in individual dessert cups and has 3 layers:

Bottom layer

Crushed biscoff biscuits mixed with melted butter make up the “crust” of this biscoff cheesecake.

Middle Layer

This is the no-bake cheesecake layer. It is made from cream cheese, heavy cream, powdered sugar and flavored with biscoff spread. 

Top layer

Biscoff spread is melted in the microwave and spread as the cheesecake layer. The biscoff spread is so yummy on its own and really brings this dessert together. 

Ingredients to make Biscoff Cheesecake

• 16 lotus biscoff biscuits
• 1 tablespoon unsalted butter, melted
• 1 cup cream cheese, softened
• ½ cup heavy cream
• ½ cup powdered sugar (confectioner’s sugar)
• ½ cup + 1 tablespoon biscoff spread

How to make Biscoff cheesecake

How to make cookie crumb layer

• Add the lotus biscuits to a food processor and pulse till you get fine crumbs. 
• Save 2 tablespoons of the crumbs for the topping. 
• Add the remaining crumbs to a bowl and mix in the melted butter.  Mix well to incorporate. 
• Divide the cookie crumb mix equally among 4-6 glass serving containers. 
• Press the crumbs down with the back of a spoon to even out the layer. 
• Refrigerate till you work on the next step. 

How to make Biscoff cream cheese layer

• You can use a stand mixer or a hand-held mixer for this step. 
• Add room temperature cream cheese, 1 tablespoon biscoff spread, and confectioners sugar to a bowl.
• Using a whisk attachment whip the biscoff-cream cheese mixture.
• Start slowly to incorporate the confectioners sugar and then increase the speed to medium high for 1 minute till well incorporated. 
• Now slowly incorporate the heavy cream into the biscoff-cream cheese mixture.
• Whip on medium-high speed for 1 minute.  Scrape the sides of the bowl if needed in between. 
• Layer the biscoff-cream cheese mix on top of the biscuit layer. 
• Smoothen the top of the cream cheese layer with the back of a spoon. 

For the biscoff spread layer

• Take ½ cup biscoff spread in a microwave-safe bowl and microwave in increments of 30 seconds till it melts and is almost liquid. 
• Equally, divide the spread on top of the biscoff-cream cheese layer. 
• Place it in the refrigerator for the layer to set for 10 minutes.

Decorate

• Decorate the individual biscoff cheesecakes with the saved biscoff cookie crumbs. 
• Cover with plastic and keep refrigerated till ready to serve. 

Recipe tips to make Biscoff cookie cheesecake

• Start with softened cream cheese that has been out of the refrigerator for 1 hour.  This will make it easier to whip it and incorporate the other ingredients. 
• I like the texture of confectioner’s sugar (powdered sugar) in this recipe but if you are out of it, you can also use regular white granulated sugar.  If the sugar granules are large, churn it in the blender for a minute. 
• Be careful while microwaving the biscoff spread or it can burn quickly.  Microwave in increments of 30 seconds, stirring in between. 
• Biscoff cheesecake is best eaten up to two days after you make it but will last in the refrigerator for up to 4 days. 

FAQs- Lotus Biscoff Cheesecake

Other easy Cream Cheese desserts to try

Recipe Card- Biscoff Cheesecake