No‑Bake Lotus Biscoff Cheesecake: Creamy, Decadent & Effortless
Published on FreshtonerHungar.com
Imagine the rich, spicy crunch of Lotus Biscoff biscuits married with the smoothest cheesecake, all without turning on the oven. This No‑Bake Lotus Biscoff Cheesecake delivers indulgence, simplicity, and crowd‑pleasing flavor in one chilled dessert. Whether you’re preparing for a holiday, a special occasion, or just a treat for yourself, this dessert hits all the right notes.
Want a dessert that feels indulgent but demands almost no effort? This cheesecake is your answer — buttery Biscoff crust, creamy filling streaked with Biscoff spread, and a finish so good you’ll want seconds. It’s elegance in a springform pan. 🍰
This cheesecake is perfect if you want something:
- No baking, minimal prep time
- Rich, creamy texture with a crisp, biscuit base
- Sweet and spiced flavor from Lotus Biscoff
- Make‑ahead friendly (set in the fridge overnight)
Chef Ina Garten reminds us that the best desserts often rely on quality ingredients and restraint: a good cheese, a good spread, and letting them shine. Let’s dive into the details so you can do just that.
Ingredients & Servings
Crust:
- 250 g Lotus Biscoff biscuits, crushed
- 100 g unsalted butter, melted
Filling:
- 400 g cream cheese, softened
- 200 ml heavy whipping cream
- 150 g powdered sugar (≈ 1 ¼ cups, sifted)
- 1 teaspoon vanilla extract
- 100 g Lotus Biscoff spread
Garnish:
- Lotus Biscoff biscuits (whole), for garnish
Details:
- Prep time: 20 minutes
- Cooking time: 0 minutes (no bake)
- Total time: ~4 hours 20 minutes (includes chilling time)
- Servings: 8
- Approx. Calories per serving: 450 kcal
Instructions
- Make the crust: Combine crushed Lotus Biscoff biscuits with melted butter until mixture holds together. Press firmly into the base of a 9‑inch (23 cm) springform pan. Chill in the fridge for about 15 minutes to set.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract; beat until fully combined.
- Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Be careful not to overwhip.
- Fold together: Gently fold the whipped cream into the cream cheese mixture. Warm the Biscoff spread slightly (just enough to be pliable), then carefully fold it in to create some marbled streaks — leaving areas of creamy white and areas with Biscoff color/ flavor.
- Assemble: Pour the filling over the chilled crust. Smooth the top with a spatula.
- Chill to set: Refrigerate the cheesecake for at least 4 hours, or preferably overnight. This helps it firm up so it slices cleanly.
- Garnish & Serve: Just before serving, decorate the top with whole Lotus Biscoff biscuits. Slice with a sharp knife (warm it slightly under hot water and wipe dry each time) for cleaner cuts.
Chef Bobby Flay & Expert Tips
- Room temperature cream cheese: Ensures smooth, lump‑free filling. Cold cream cheese can lead to graininess or clumping.
- Sift powdered sugar: Removes lumps for silky texture.
- Warm the Biscoff spread just a little: Use microwave in 5‑10 second bursts so it’s soft but not liquefied — helps with marbling.
- Chill bowl & beaters: For whipping cream, cold tools give better volume. Chef Gordon Ramsay often recommends chilling equipment to help cream whip up more steadily.
- Chill overnight if possible: The flavor deepens, texture firms, and slicing is tidier.
Health Tips & Safety Considerations
- Use full‑fat cream cheese: Gives better texture and richness; you could use a lighter version but texture might suffer.
- Dairy alternatives: For lactose intolerance, try dairy‑free cream cheese and coconut or oat cream. Note: flavor and firmness may differ.
- Sugar moderation: If you want less sugar, reduce powdered sugar or try a substitute like coconut sugar or a sugar blend — test carefully to ensure sweetness still balances Biscoff’s spice.
- Food safety: Always keep the dessert refrigerated; do not leave out at room temperature for long. Cream cheese and whipped cream are perishable.
- Allergens: Contains dairy, gluten (biscuits). Use gluten‑free biscuits if needed. Label clearly if serving guests with allergies.
Nutrition & Health Benefits Table
| Nutrient | Per Serving (1/8 of cheesecake) | Benefit / Notes |
|---|---|---|
| Calories | ≈ 450 kcal | Provides energy; adjust portion size if needed |
| Protein | ≈ 6‑8 g | From cream cheese; not a high‑protein dessert |
| Total Fat | ≈ 30‑35 g | Includes saturated fat; rich and indulgent |
| Saturated Fat | ≈ 18‑20 g | High; moderation advised especially if watching heart health |
| Carbohydrates | ≈ 25‑30 g | Mainly from biscuits, sugar, and Biscoff spread |
| Sugar | ≈ 20‑25 g | Sweet flavour; possible to reduce or substitute sweeteners |
| Calcium | ≈ 80‑100 mg | From dairy; supports bone health |
| Iron | ≈ 0.5‑1 mg | Biscuits contribute trace minerals; not primary source |
Frequently Asked Questions (FAQs)
1. Can I freeze this cheesecake?
Yes — slice once firm, wrap in airtight containers or foil. Freeze for up to 1 month. Thaw in fridge overnight before serving. Texture may soften slightly.
2. What if I don’t have Lotus Biscoff spread?
You can try another cookie butter or even speculoos‑flavoured spread. The flavour will shift slightly, but the concept works. Warm gently before folding for marbling.
3. How do I get clean slices?
Use a sharp knife. Warm the blade under hot water, dry it, then wipe between cuts. Chilling overnight helps a lot.
4. Can I reduce sweetness?
Yes — reduce the powdered sugar by 25‑30 g (or use a substitute) and balance with a pinch more vanilla or a little lemon if you like subtle acidity.
5. How long will it stay fresh in the fridge?
Stored in an airtight container, it should stay good for 3‑4 days. Keep chilled and cover to avoid absorbing fridge smells.
6. Is this recipe suitable for vegetarians?
Yes, provided your cream cheese and whipping cream are vegetarian. No gelatin or animal rennet needed.
7. How can I make a smaller cheesecake?
Use a smaller springform pan (e.g. 7‑inch) and divide ingredients proportionally (roughly 60‑70%). Chilling will be even more important.
8. Can I use a different crust?
Yes — graham crackers, ginger biscuits, or other spiced cookies work. Adjust butter quantity if needed to get a crust that holds.
9. Will skipping the marbled effect change anything?
Not much — marbling is cosmetic and fun. If you fully mix in the Biscoff spread, flavour is stronger and uniform.
10. What garnishes complement this cheesecake?
Besides Lotus biscuits, try shaved chocolate, crushed cookie crumbs, a drizzle of extra Biscoff spread, or even a sprinkle of sea salt for contrast.
Related Articles on FreshtonerHungar.com
- Cheesecake Fruit Salad — another no‑bake cheesecake style combining fresh fruit and creamy filling. :contentReference[oaicite:0]{index=0}
- 3‑Ingredient No‑Bake Dessert — minimal ingredients, maximal flavour. :contentReference[oaicite:1]{index=1}
Final Thoughts
This No‑Bake Lotus Biscoff Cheesecake is the kind of dessert that feels like a luxury but is surprisingly easy. With quality ingredients, a bit of patience in chilling, and some playful garnish, you get a dessert that looks as good as it tastes. Serve cold, slice clean, and enjoy every creamy, crunchy bite. ✨
