No-Bake Lotus Biscoff Cheesecake. Only 5 Ingredients. No Gelatine, No Eggs. Easy and Yummy!

Ingredients

• 200 g Lotus Biscoff Biscuits (crushed into fine crumbs)
• 80 g Unsalted Butter (melted)
• 500 g Cream Cheese (softened to room temperature)
• 250 g Biscoff Spread (room temperature, for filling)
• 400 ml Heavy Whipping Cream (chilled, for whipping to stiff peaks)
• 200 g Biscoff Spread (melted, for topping)
• 1 tablespoon Biscoff Spread (melted, for piping (optional))
• 5-6 Lotus Biscoff Biscuits (crushed, for edge garnish)
• 2 Lotus Biscoff Biscuits (whole, for top decoration)

Instructions

1. Make the Crust

   Place the 200 g Lotus Biscoff biscuits in a zip‑top bag and crush them into fine crumbs using a rolling pin. Melt 80 g unsalted butter in the microwave (about 30 seconds) and stir into the crumbs until evenly coated.

   Time: PT7M

2. Chill the Crust

   Cover the pan with plastic wrap and place it in the refrigerator for at least 15 minutes to set the crust.

   Time: PT15M

3. Prepare the Filling Base

   In a large mixing bowl, beat the 500 g cream cheese until smooth, then add 250 g Biscoff spread and continue beating until fully incorporated.

   Time: PT5M

4. Whip the Cream

   In a separate bowl, whip the 400 ml heavy cream on low speed, then increase to medium speed until stiff peaks form (about 5 minutes).

   Time: PT5M

5. Combine Filling and Cream

   Fold the whipped cream into the cream‑cheese‑Biscoff mixture using a spatula until just combined. Do not over‑mix.

   Time: PT2M

6. Assemble the Cheesecake

   Remove the crust from the refrigerator. Pour the filling over the crust, smoothing the top with an offset spatula. Tap the pan lightly on the counter to release any air bubbles.

   Time: PT4M

7. First Chill

   Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours (or overnight) until set.

   Time: PT4H

8. Prepare the Biscoff Glaze

   Melt the remaining 200 g Biscoff spread in the microwave (about 30 seconds) or in a small saucepan over low heat, stirring until smooth.

   Time: PT2M

9. Add the Glaze

   Remove the set cheesecake from the fridge, pour the melted Biscoff glaze over the top, and spread evenly with a spatula. Return to the refrigerator for 1 hour to let the glaze set.

   Time: PT4M

10. Optional Decorative Touches

    Melt 1 Tbsp Biscoff spread and pipe decorative lines around the edge using a piping bag. Sprinkle the crushed 5‑6 biscuits over the sides, and place two whole biscuits on top for garnish.

    Time: PT4M

11. Serve

    Run a thin knife around the edge of the springform pan, release the latch, and lift the cheesecake. Slice with a warm knife for clean cuts. Enjoy!

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g