biscoff cheesecake bars/ lotus cheesecake/ تشيزكيك اللوتس
biscoff cheesecake bars/ lotus cheesecake/ تشيزكيك اللوتس is a easy American recipe that serves 8. 350 calories per serving. Recipe by Bon Appétit By Fati on YouTube.
Prep: 40 min | Cook: 5 min | Total: 1 hr
Cost: $25.06 total, $3.13 per serving
Ingredients
- 250 g Lotus Cookies (crushed into fine crumbs)
- 60 g Unsalted Butter (melted)
- 453 g Cream Cheese (room temperature, softened)
- 380 g Lotus Cookie Butter (divided: 180 g for filling, 200 g for topping)
- 30 g Confectioners’ Sugar (sifted)
- 10 g Vanilla Sugar (or 1 tsp vanilla extract)
- 200 ml Heavy Whipping Cream (cold)
- 2 tsp Additional Lotus Cookie Crumbs (for garnish on top)
Instructions
Prepare the crust
Pulse the Lotus cookies in a food processor until fine crumbs form, then transfer to a bowl and mix with the melted butter until evenly coated.
Time: PT5M
Press crust into pan
Press the crumb‑butter mixture firmly into the bottom of the 15x25 cm pan to form an even layer.
Time: PT2M
Chill crust
Place the pan in the freezer for 20 minutes to set the crust.
Time: PT20M
Mix filling base
In a large mixing bowl, beat the softened cream cheese, 180 g Lotus cookie butter, confectioners’ sugar, and vanilla sugar together until smooth and creamy.
Time: PT5M
Fold in whipped cream
Gently fold the cold heavy whipping cream into the cream cheese mixture until fully incorporated.
Time: PT2M
Set the cheesecake
Pour the filling over the chilled crust, smooth the top, and cover. Refrigerate overnight (at least 8 hours) to allow it to set.
Time: PT0M
Prepare topping
Melt the remaining 200 g Lotus cookie butter in a saucepan over low heat, stirring until smooth.
Time: PT5M
Temperature: Low heat
Add topping and final chill
Pour the melted Lotus cookie butter over the set cheesecake, sprinkle with 2 tsp extra crumbs, and refrigerate for another hour to firm the topping.
Time: PT2M
Serve
Remove the cheesecake from the pan, slice with a warm knife, and serve chilled.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Lotus Cookies: Graham crackers, Digestive biscuits
- Instead of Unsalted Butter: Margarine, Coconut oil (solid)
- Instead of Cream Cheese: Neufchâtel cheese, Full‑fat Greek yogurt (for lighter version)
- Instead of Lotus Cookie Butter: Nutella, Almond butter mixed with a pinch of cinnamon
- Instead of Confectioners’ Sugar: Powdered sugar
- Instead of Vanilla Sugar: Vanilla extract
- Instead of Heavy Whipping Cream: Half‑and‑half (will be less fluffy)
- Instead of Additional Lotus Cookie Crumbs: Crushed nuts, Cocoa powder dusting
Equipment Needed
- Food Processor or Zip‑Lock Bag and Rolling Pin
- Mixing Bowl
- Spatula
- 15x25 cm Springform Pan or Square Baking Dish
- Freezer
- Refrigerator
- Saucepan
- Electric Mixer or Whisk
Critical Steps — Do Not Skip
- Press crust firmly to avoid cracks
- Beat cream cheese and cookie butter until completely smooth
- Refrigerate overnight for proper set
- Melt topping gently without boiling
Chef Tips from the Video
- Use a rubber spatula to scrape every bit of mixture from the bowl.
- Chill the mixing bowl and beaters for a fluffier filling.
- Run a hot knife through the topping before slicing for cleaner cuts.
Troubleshooting
Crust cracks when pressing
Press the crust firmly and keep it cold; you can also add a little extra melted butter.
Filling is too runny
Ensure the cream cheese is fully softened and beat until smooth; chill the bowl and beaters before mixing.
Topping separates or looks oily
Melt the cookie butter over low heat and stir constantly; do not overheat.
Storage
Refrigerator: Cover and store in the fridge for up to 5 days.
Freezer: Can freeze for up to 1 month; thaw in refrigerator before serving.
Room temperature: Do not store at room temperature; keep chilled.
Make-Ahead Tips
- The crust can be prepared a day ahead and kept frozen.
- The cheesecake can be assembled and refrigerated overnight; add topping just before serving.
Frequently Asked Questions
What is the cultural significance and history of Lotus cookie butter in dessert recipes?
Lotus cookie butter, also known as Biscoff spread, originated in Belgium as a spread made from caramelized Lotus biscuits. It has become popular worldwide as a versatile ingredient in desserts, adding a caramel‑spiced flavor that pairs well with creamy cheeses.
What are traditional regional variations of Lotus cookie butter cheesecake in American dessert cuisine?
In the United States, the classic version uses a no‑bake method with a cookie crust, but some bakers bake the cheesecake for a firmer texture. Variations may include adding chocolate swirls or using a graham‑cracker crust instead of Lotus cookies.
How is Lotus cookie butter cheesecake traditionally served in Belgian‑inspired gatherings?
It is typically served chilled, sliced into squares, and sometimes garnished with extra crushed Lotus biscuits or a drizzle of the spread. It’s a popular treat for coffee breaks and holiday parties.
What occasions or celebrations is Lotus cookie butter cheesecake traditionally associated with in modern American cuisine?
Because it’s easy to make and visually appealing, it’s often served at birthdays, brunches, holiday gatherings, and as a make‑ahead dessert for potlucks.
What are the authentic traditional ingredients for Lotus cookie butter cheesecake versus acceptable substitutes?
Authentic ingredients include Lotus cookie butter, Lotus biscuits for the crust, cream cheese, and heavy cream. Acceptable substitutes are Biscoff spread for the butter, graham crackers for the crust, and Neufchâtel cheese for a lighter filling.
What are common mistakes to avoid when making Lotus cookie butter cheesecake?
Common mistakes include using cold cream cheese (causes lumps), over‑mixing the filling (makes it dense), and letting the topping cool too much before pouring (causes cracks). Keep ingredients at room temperature and work quickly with the topping.
Why does this Lotus cookie butter cheesecake recipe use a no‑bake method instead of baking?
The no‑bake method preserves the delicate flavor of the Lotus cookie butter and prevents the spread from caramelizing too much, while also keeping the cheesecake light and airy.
Can I make Lotus cookie butter cheesecake ahead of time and how should I store it?
Yes, you can assemble the crust and filling a day ahead and keep it refrigerated. Add the melted topping just before serving, or store the topping separately and spread it on the day of service.
What texture and appearance should I look for when the Lotus cookie butter cheesecake is done?
The filling should be firm to the touch but still slightly wobbly in the center, similar to a classic cheesecake. The topping should be glossy and smooth, with a thin layer of crumbs on top.
What does the YouTube channel Bon Appétit By Fati specialize in?
The YouTube channel Bon Appétit By Fati focuses on approachable, home‑cooked recipes that blend classic comfort foods with international flavors, offering clear step‑by‑step tutorials for everyday cooks.
How does the YouTube channel Bon Appétit By Fati's approach to dessert cooking differ from other cooking channels?
Bon Appétit By Fati emphasizes quick, no‑bake or minimal‑heat desserts that use readily available ingredients, often highlighting creative twists like Lotus cookie butter, whereas many other channels focus on traditional baked desserts.
Last updated: August 30, 2026
