How to make no bake Biscoff Cheesecake! tutorial
How to make no bake Biscoff Cheesecake! tutorial is a easy Belgian recipe that serves 8. 350 calories per serving. Recipe by Fitwaffle Kitchen on YouTube.
Prep: 30 min | Cook: 5 min | Total: 45 min
Cost: $22.89 total, $2.86 per serving
Ingredients
- 200 g Lotus Biscoff Biscuits (crushed fine)
- 100 g Unsalted Butter (melted)
- 400 g Cream Cheese (room temperature, softened)
- 100 g Caster Sugar (fine granulated)
- 1 tsp Vanilla Extract (pure vanilla)
- 200 g Biscoff Spread (divided: 150 g for batter, 50 g for swirl & topping)
- 200 ml Double Cream (heavy whipping cream)
- 30 g Crumbled Lotus Biscoff Biscuits (for garnish around edge)
Instructions
Prepare the biscuit crust
Place the Lotus Biscoff biscuits in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the melted butter, and stir until evenly coated. Press the mixture firmly into the base of a 9‑inch springform pan, creating an even layer.
Time: PT5M
Make the cheesecake filling
In a clean mixing bowl, combine the softened cream cheese, caster sugar, and vanilla extract. Whisk on medium speed until smooth and creamy. Add 150 g of Biscoff spread and beat until fully incorporated. Slowly pour in the double cream while continuing to whisk for about 2 minutes until the mixture is light and airy.
Time: PT10M
Create swirls and assemble
Gently fold the remaining 50 g of Biscoff spread into the batter, creating ribbons rather than a uniform color. Pour the batter over the prepared crust, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Time: PT5M
Chill the cheesecake
Cover the springform pan with plastic wrap and place it in the refrigerator. Chill for at least 6 hours or overnight for a firm set.
Time: PT6H
Prepare the Biscoff glaze
Microwave the remaining Biscoff spread (about 30 g) in a microwave‑safe bowl in 15‑second bursts, stirring between bursts, until smooth and pourable. If using a saucepan, melt over low heat, stirring constantly.
Time: PT5M
Decorate and serve
Remove the cheesecake from the fridge, release the springform, and drizzle the melted Biscoff glaze over the top, letting it flow to the edges. Sprinkle crumbled Lotus Biscoff biscuits around the perimeter and place a whole biscuit on the centre for garnish. Slice with a warm knife and serve.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Milk, Wheat
Ingredient Substitutions
- Instead of Lotus Biscoff Biscuits: Speculoos biscuits, Gingerbread cookies
- Instead of Unsalted Butter: Margarine, Coconut oil (solid)
- Instead of Cream Cheese: Neufchâtel cheese, Mascarpone (for richer texture)
- Instead of Caster Sugar: Granulated sugar (processed in blender)
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of Biscoff Spread: Speculoos cookie butter, Nutella (different flavor)
- Instead of Double Cream: Whipping cream, Full‑fat coconut cream (non‑dairy)
- Instead of Crumbled Lotus Biscoff Biscuits: Crushed graham crackers, Ground ginger snaps
Equipment Needed
- Food Processor
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Springform Pan (9‑inch)
- Measuring Cups & Spoons
- Microwave‑Safe Bowl (optional)
- Offset Spatula (optional)
- Refrigerator
- Plate for Garnish (optional)
Critical Steps — Do Not Skip
- Press the biscuit crust firmly to avoid cracks.
- Whisk the cream cheese mixture until completely smooth.
- Incorporate the Biscoff spread gently to create swirls without overmixing.
- Chill the cheesecake for a minimum of 6 hours for proper set.
- Melt the Biscoff glaze gently to prevent scorching.
Chef Tips from the Video
- Use a kitchen scale for precise biscuit and butter measurements.
- Tap the pan on the counter after pouring the batter to release trapped air.
- For a glossy finish, brush the glaze with a thin layer of melted butter before setting.
Troubleshooting
Cracks appear on the surface after chilling.
Make sure the crust is firmly pressed and the filling is not over‑mixed; chill on a flat, level shelf.
Biscoff glaze is grainy or separates.
Melt the spread over low heat, stirring constantly, and add a teaspoon of milk or cream to smooth it.
Storage
Refrigerator: Cover and store for up to 4 days.
Freezer: Freeze uncut cheesecake wrapped tightly for up to 1 month; thaw in refrigerator before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the crust and filling a day ahead; keep the assembled cheesecake refrigerated.
- The Biscoff glaze can be melted just before serving for a fresh shine.
Frequently Asked Questions
What is the cultural significance and history of Lotus Biscoff Cheesecake in Belgian‑inspired desserts?
Lotus Biscoff biscuits originated in Belgium as a spiced caramel cookie. Their distinctive flavor has become a modern favorite in desserts, and combining them with creamy cheesecake creates a fusion that celebrates Belgian confectionery heritage while appealing to contemporary tastes.
What traditional Belgian desserts use Lotus Biscoff biscuits or cookie butter?
In Belgium, Lotus Biscoff biscuits are often served with coffee or used in layered parfaits, tiramisu‑style desserts, and as a topping for ice cream. The cookie‑butter spread is also mixed into cakes and pastries for a caramel‑spice twist.
How is Lotus Biscoff Cheesecake traditionally served in Belgian cafés or celebrations?
While not a classic café staple, modern Belgian cafés serve a version of Biscoff cheesecake chilled, sliced, and sometimes drizzled with a thin Biscoff glaze, accompanied by a dollop of whipped cream or fresh berries for contrast.
During which occasions is Lotus Biscoff Cheesecake popular in Belgium or among Belgian‑inspired gatherings?
The cheesecake is popular for birthdays, holiday gatherings, and coffee‑break parties where a sweet, indulgent yet easy‑to‑serve dessert is desired. Its caramel‑spice profile pairs well with festive coffee or tea.
What authentic ingredients are essential for a traditional Lotus Biscoff Cheesecake versus acceptable substitutes?
Authentic ingredients include genuine Lotus Biscoff biscuits and Biscoff spread, cream cheese, double cream, and unsalted butter. Substitutes can be speculoos biscuits, other cookie‑butter spreads, or mascarpone for a richer texture, but the signature flavor comes from the Biscoff products.
What other Belgian‑style desserts pair well with Lotus Biscoff Cheesecake?
Pair it with a light Belgian coffee, a glass of Belgian fruit juice, or a small serving of poached pears in red wine. For a full dessert spread, serve alongside Belgian waffles or a simple vanilla custard.
What are the most common mistakes to avoid when making Lotus Biscoff Cheesecake at home?
Common errors include over‑mixing the filling (which can cause a runny texture), not pressing the crust firmly enough (leading to cracks), and insufficient chilling time (resulting in a soft set). Follow the chilling step for at least 6 hours for best results.
Why does this Lotus Biscoff Cheesecake recipe use a no‑bake method instead of baking the filling?
The no‑bake method preserves the delicate flavor of the Biscoff spread and prevents the caramel notes from caramelizing too much, which would alter the intended sweet‑spice balance. It also keeps the cheesecake light and airy.
Can I make Lotus Biscoff Cheesecake ahead of time and how should I store it?
Yes, the cheesecake can be prepared up to two days in advance. Keep it covered and refrigerated; the glaze can be melted and added just before serving to maintain a fresh shine.
What does the YouTube channel Fitwaffle Kitchen specialize in?
Fitwaffle Kitchen focuses on quick, health‑conscious, and visually appealing home‑cooking recipes, often featuring creative twists on classic desserts and snack‑style meals that are easy for everyday cooks.
How does the YouTube channel Fitwaffle Kitchen's approach to Belgian‑inspired desserts differ from other cooking channels?
Fitwaffle Kitchen emphasizes minimal equipment, no‑bake techniques, and ingredient swaps that keep desserts lighter while still delivering bold flavors, setting it apart from channels that rely on traditional baking methods.
Last updated: August 30, 2026
