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overhead photo of a caramel color cheesecake with two clear slices and blueberries and raspberries on top left side

No Bake Lotus Crunchy Biscoff Cheesecake

If you love biscoff cookies, this is going to become your favorite dessert! I adjusted the recipe to make it less sweet so the flavor of the biscoff is really what shines in this recipe. The actual cake is light and creamy and if you choose the crunchy biscoff spread youre in for a fun crunchy treat! This is SO easy to put together and an amazingly delicious make ahead cake!

Course baking, Dessert, holiday baking, no bake, no bake cheesecake, sweets, valentines day
Cuisine American, european
Keyword dessert, fall desserts, holiday desserts, no bake, no bake cheesecake
Prep Time 20 minutes
refrigerated time 6 hours
Servings 8
Author Nadia Hubbi


For the crust

  • 1 pack of biscoff cookie
  • 6 tablespoon unsalted butter

For the filling:

  • 1 cup heavy whipping cream very cold
  • 2 8 oz packs of cream cheese at room temperature
  • 1 1/2 cup Lotus biscoff spread, Crunchy
  • 1/8 teaspoon salt

For the topping:

  • 1 heaping tablespoon of Lotus biscoff spread


For the crust

  1. Line the bottom of an 8 or 9 inch springform pan with parchment paper
  2. Preheat the oven to 325
  3. In a food processor, pulse the cookies in a fine crumb. Stir in the butter until evenly combined. Take out 2 tablespoons to use for garnish
  4. Evenly spread the remaining crumb mixture and use the bottom of a drinking glass to press it down
  5. Bake in the oven for 9 minutes. Set aside, allow to cool completely.

For the filling

  1. Put a mixing bowl in the fridge to cool (this will help the whipping cream when mixing)
  2. With an electric mixer on medium speed, whip the heavy whipping cream in the chilled mixing bowl for several minutes until stiff peak forms. Be careful not to overtax. Transfer the whipped cream to a medium bowl and keep it chilled in the fridge until needed
  3. Mix the cream cheese, biscoff spread and salt with the mixer until combined and smooth
  4. Gently fold in the whipped cream in the cream cheese mixture until completely mixed. *No white streaks show*
  5. Pour the filling into the cooled crust and smooth out the top
  6. Cover and refrigerate for at least 6 hours preferably overnight

For the top

  1. Remove the cheesecake from the pan and place on serving plate
  2. Microwave the remaining biscoff spread for 30 seconds until very liquid
  3. Pour over the surface and add remaining crust for garnish
  4. Put it back in the fridge for at least 15 minutes
  5. Serve cold

Recipe Notes

Best served directly from the fridge

If you like it sweeter, you can add sugar to the filling

I have made this with both crunchy biscoff spread and smooth and I prefer the crunchy but you can also use the smooth if you don't like the texture of the crunch

Recipe is adapted from Texanerin