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.
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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.
Why you'll love this recipe
For cookie butter lovers? Give these a try, Biscoff milkshake, Biscoff donut, Biscoff layer cake, Biscoff buttercream, Biscoff fudge and Biscoff butter cookies.
Ingredients Notes
You need these ingredients to make this No bake Cookie butter cheesecake :
- Cookie crumbs : Lotus biscoff cookies and unsalted butter
- Cheesecake filling : Full fat cream cheese, granulated sugar, biscoff butter, heavy cream or heavy whipping cream and vanilla extract.
- Cookie butter drip : Melted biscoff cookie butter spread.
- Cream cheese whipped cream : Full fat cream cheese, heavy cream and powdered sugar.
How to make No Bake Lotus Cheesecake
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
- 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.
- 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 cookie butter 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!
Serving suggestions
- Fresh Fruit: Add a pop of freshness with sliced strawberries or raspberries on the side.
- Whipped Cream: Top each slice with a dollop of whipped cream for extra indulgence.
- Biscoff Crumbs: Sprinkle crushed Biscoff cookies on top for a crunchy finish.
- Chocolate Drizzle: Drizzle melted chocolate over slices for a decadent touch.
- Caramel Sauce: Add a swirl of caramel sauce for extra sweetness.
- Enjoy Plain: Sometimes, simplicity is best! Serve slices as-is for pure Biscoff bliss.
Tips for this recipe
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.
Variations & Substitutions
Recipe Questions
Can I use any type of Biscoff cookies for the crust?
Absolutely! You can use either Biscoff cookies or Lotus Biscoff cookies interchangeably to make the crust for your no-bake Biscoff cheesecake.
How long does it take for the cheesecake to set in the refrigerator?
Typically, the cheesecake needs to chill in the refrigerator for at least 4 - 6 hours, preferably overnight, to fully set and achieve the perfect creamy texture.
More Cheesecake Recipes
I hope you love this no bake Speculoos cheesecake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
No-bake Biscoff Cheesecake
- Total Time: 30 minutes
- Yield: 10 slices
Description
How to make an ultra creamy no-bake biscoff cheesecake, without eggs and without gelatin (for a 8 inch / 20 cm pan 10 - 12 parts)
Ingredients
Lotus cookies crust :
- 250 g lotus cookies - about 30
- 90 g5 (⅓ cup) Butter - unsalted and melted
Biscoff cheesecake
- 450 g (16 oz - 2 cups) Cream cheese - Philadelphia
- 80 g (½ cup) Powdered sugar - or icing sugar
- 2 tsp Vanilla extract
- 240 g (1 cup) Lotus spread
- 200 ml (¾ cup) Heavy cream - cold with at least 30% - 35 %
Decoration:
- ⅔ cup Lotus spread - melted
- 8 lotus biscoff biscuits
- 100 g (½ cup) Cream cheese - or mascarpone
- 100 g (½ cup) Heavy cream - full fat and cold
- 1 tbsp. Powdered sugar
Instructions
Cookie crust :
- Place the lotus cookies crumbs in a medium bowl with the melted butter and mix with a spoon until the crumbs soaks into the butter.
- Pour the mixture into a 8 inch / 20 cm pastry circle lined with foil or into a springform pan.
- Press the mixture onto the bottom of the pan with the back of a tablespoon or the bottom of a glass until you have a smooth, compact crust layer.
- Place in the refrigerator while preparing the cheesecake.
Biscoff Cheesecake:
- In a large bowl, put the softened cream cheese with the powdered sugar, vanilla and biscoff spread and mix with an electric mixer for 1 to 2 minutes until smooth.
- In a separate bowl, whip the cold heavy cream into a stiff whipped cream with an electric mixer.
- Gently fold the whipped cream into the cream cheese mixture with a spatula until smooth.
- Pour the cheesecake mixture into the pastry ring over the cookie crust.
Decoration
- Gently unmold the cheesecake by first running a knife around the edge.
- Heat a small amount of lotus spread in the microwave and pour it over the top of the cheesecake, smoothing with a spatula to make them fall over the edges.
- Place the cream cheese, cold heavy cream and powdered sugar in a bowl and beat with an electric whisk for 2 minutes until smooth and firm.
- Fill a pastry bag fitted with a decorating tip with this frosting.
- Form swirls on top of the cheesecake and decorate with the lotus cookies and a few crumbs.
- Serve immediately or store in the refrigerator.
- Smooth the top with an angled spatula and chill overnight or at least 6 hours.
Notes
Storage: 3-4 days in the refrigerator under a plastic wrap and up to 3 months in the freezer (without the frosting)
- Prep Time: 30 minutes
- Category: cheesecake, dessert
- Cuisine: American
Oh la la, the biscoff flavor is irresistible, this cake is madness!
this cheesecake is TOP