How to make a no-bake speculoos cheesecake recipe with an ultra-creamy texture and very indulgent. This delicious cheesecake is very easy to make at home, made without gelatin and eggs and has the delicious taste of lotus cookies and cookie butter flavor.
Why you'll love this recipe
If you love the flavor of lotus biscoff cookies and cookie butter then you won't be able to resist this no-bake biscoff cheesecake recipe version.
This cheesecake is ultra creamy and very tasty, made with cream cheese that we usually use in cheesecake recipes and flavored with lotus biscoff spread that gives it this incredible and irresistible flavor.
This no-bake cheesecake is very easy to make, with a crumb crust made with lotus biscoff cookie crumbs, a very creamy and sweet lotus biscoff cheesecake filling and served with a slightly tangy cream cheese frosting.
This cookie butter flavored cheesecake recipe is very indulgent and is perfect for any occasion, a birthday, an afternoon snack or simply to enjoy with the family.
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Ingredients and substitutions
*You can find the quantities and complete instructions in the recipe card at the end of the page.
- Lotus cookies: use finely crumbled biscoff cookies that you can also replace with a graham cracker crust or oreo crust
- Butter: unsalted butter that must be melted.
- Cream cheese: Room temperature cream cheese or softened, preferably Philadelphia brand, not low-fat cream cheese.
- Sugar: Very fine sugar such as powdered sugar or icing sugar ar even very fine granulated sugar.
- Spread: The famous lotus biscoff cookie butter spread.
- Heavy cream: A full-fat cream with 30% fat or ideally double cream like heavy whipping cream with 35%.
- Vanilla: Optional pure vanilla extract for flavoring.
How to make No Bake Lotus Cheesecake
Cookies crumbs crust
- In a medium bowl place, the biscoff cookies previously mixed with a food processor until you obtain a very fine crumb.
- Add the melted butter and mix with a tablespoon until the mixture is smooth.
- Pour the mixture into a springform pan lined with parchment paper or a pastry circle and press until you have a smooth crust.
- Place in the refrigerator for at least 30 minutes.
- Place softened cream cheese, powdered sugar, vanilla extract and biscoff cookie spread in a large bowl.
- Beat with an electric mixer for 1 to 2 minutes until smooth and creamy.
Add whipped cream
- In a separate bowl, place the cold, full-fat heavy cream and beat with an electric mixer on medium speed for 2-3 minutes until stiffly whipped.
- Gently fold the whipped cream into the cream cheese filling with a spatula or electric mixer and mix just until smooth.
- Pour the cream cheese mixture into the pan onto the cookie crust and smooth with an offset spatula.
- Place in the refrigerator and let stand for at least 4 hours or overnight.
- After resting time, run a knife around the edge of the biscoff cheesecake pan and remove the pastry ring.
- Heat a small amount of lotus spread in the microwave.
- Pour the melted biscoff spread over the top of the chilled cheesecake and immediately smooth it out with a spatula before it hardens.
- Decorate the top with a piping bag and the cream cheese frosting and add lotus cookies on top and some cookie crumbs.
- And enjoy!
Storage and freezing
In the fridge: Store the no-bake biscoff cheesecake in the fridge covered with plastic wrap or in a storage box for 3-4 days.
Freezer: You can also store this cheesecake in the freezer for up to 3 months, just let it defrost gently in the fridge before serving.
- Smooth Cheesecake Filling: Ensure your cream cheese is at room temperature before mixing to avoid lumps. Beat the cream cheese on its own first until it's creamy, then add the rest of your ingredients for a smooth filling.
- Biscoff Layering: For an intense Biscoff flavor, spread a layer of cookie butter over the crust before adding the cheesecake mixture. This will create a delightful surprise layer of flavor.
- Cheesecake Stability: To stabilize the cheesecake, consider adding a touch of gelatin dissolved in a small amount of water. This can be especially helpful if the cheesecake will be served in a warm environment.
- Garnish before Serving: If using fruit, sauces, or other toppings, add them just before serving to prevent the cheesecake from becoming soggy.
- Use a Springform Pan: A springform pan makes it much easier to remove the cheesecake without damaging it. If you don't have one, line a regular pan with parchment paper with overhanging edges to lift the cheesecake out once it's set.
- Chilling Time: For the best texture, chill the cheesecake overnight. This allows the flavors to meld together and intensifies the taste.
- Clean Slices: Dip your knife in hot water and wipe it dry before cutting each slice. This will give you clean and professional-looking slices.
- Customize Your Base: While Biscoff cookies are traditional, you can experiment with other cookie bases like graham crackers or chocolate cookies for a different twist.
- Balance Sweetness: If you find the sweetness of the cookie butter overpowering, add a pinch of sea salt to the cheesecake mixture to balance the flavors.
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