No-Bake Lotus Biscoff Cheesecake. Only 5 Ingredients. No Gelatine, No Eggs. Easy and Yummy
No-Bake Lotus Biscoff Cheesecake. Only 5 Ingredients. No Gelatine, No Eggs. Easy and Yummy! is a easy American Fusion recipe that serves 12. 350 calories per serving. Recipe by Easy & Yummy on YouTube.
Prep: 33 min | Cook: PT0M | Total: 48 min
Cost: $18.20 total, $1.52 per serving
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
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
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
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
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
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
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
First Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours (or overnight) until set.
Time: PT4H
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
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
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
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
Dietary info: Vegetarian, Contains gluten
Allergens: Dairy, Wheat
Ingredient Substitutions
- Instead of Lotus Biscoff Biscuits: Speculoos cookies, Graham crackers
- Instead of Unsalted Butter: Margarine, Coconut oil (solid)
- Instead of Cream Cheese: Neufchatel cheese, Mascarpone (for richer texture)
- Instead of Biscoff Spread: Speculoos spread, Nutella (different flavor)
- Instead of Heavy Whipping Cream: Double cream, Whipping cream alternative
- Instead of Biscoff Spread: Speculoos spread, Chocolate ganache
- Instead of Biscoff Spread: Any smooth spread
- Instead of Lotus Biscoff Biscuits: Crushed speculoos cookies
- Instead of Lotus Biscoff Biscuits: Whole speculoos cookies
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- 20 cm (8‑inch) Springform Pan
- Plastic Wrap
- Microwave or Small Saucepan
- Knife
- Piping Bag with Small Tip (optional)
- Refrigerator
Critical Steps — Do Not Skip
- Crushing the Lotus Biscoff biscuits to a fine crumb
- Melted butter fully incorporated into the crust mixture
- Pressing the crust firmly into the springform pan
- Whipping heavy cream to stiff peaks without over‑beating
- Folding whipped cream gently into the cream‑cheese mixture
- Melted Biscoff glaze poured quickly to avoid premature setting
Chef Tips from the Video
- Use room‑temperature cream cheese to avoid lumps.
- Chill the mixing bowl and whisk before whipping heavy cream for maximum volume.
- For a glossy finish, brush a thin layer of melted Biscoff spread over the glaze before serving.
Troubleshooting
Crust cracks when pressing.
Press the crumb mixture firmly and evenly; if the crust is too dry, add an extra 1‑2 tsp melted butter.
Filling is too runny.
Ensure the cream cheese is fully softened and the whipped cream is at stiff peaks; fold gently and avoid over‑mixing.
Biscoff glaze does not set.
Re‑heat the glaze briefly to ensure it is fully melted, then chill the cheesecake for at least 1 hour in a cold refrigerator.
Air bubbles appear on the surface.
Tap the pan on the counter after pouring the filling and smooth with a spatula; a quick burst of the torch (optional) can remove surface bubbles.
Storage
Refrigerator: Store covered in the refrigerator for up to 5 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The crust can be prepared up to 2 days ahead and kept refrigerated.
- The cheesecake can be fully assembled and chilled overnight for a stress‑free dessert.
- Glaze can be melted and stored in a sealed container in the refrigerator for up to 3 days; re‑warm before using.
Frequently Asked Questions
What is the cultural significance and history of No‑Bake Lotus Biscoff Cheesecake in modern American dessert cuisine?
The No‑Bake Lotus Biscoff Cheesecake blends the classic American cheesecake tradition with the popular European speculoos (Biscoff) flavor that gained worldwide fame through coffee shops. It reflects a contemporary fusion trend where familiar desserts are given a caramelized, spiced twist.
What are the traditional regional variations of Biscoff‑flavored cheesecakes in European versus American cuisine?
In Europe, especially the Netherlands and Belgium, Biscoff (speculoos) is often used in thin layers or as a crumble topping for tarts. In the United States, the flavor is incorporated into full‑size cheesecakes, often as a no‑bake version that highlights the spread’s creamy texture.
How is No‑Bake Lotus Biscoff Cheesecake traditionally served in American gatherings?
It is typically served chilled, sliced into wedges, and sometimes garnished with whole Biscoff biscuits or a drizzle of caramel. It appears at brunches, birthday parties, and holiday dessert tables as a crowd‑pleasing, easy‑to‑slice treat.
What occasions or celebrations is No‑Bake Lotus Biscoff Cheesecake traditionally associated with in American culture?
The cheesecake is popular for birthdays, baby showers, and casual get‑togethers because it requires no oven and can be prepared ahead of time, making it ideal for events where kitchen space is limited.
What makes No‑Bake Lotus Biscoff Cheesecake special or unique in American dessert cuisine?
Its uniqueness lies in the combination of a crunchy Biscoff biscuit crust, a light Biscoff‑infused cream cheese filling, and a glossy Biscoff glaze—all without baking. This creates a rich, caramel‑spiced flavor with a smooth texture that sets it apart from traditional baked cheesecakes.
What are the authentic traditional ingredients for No‑Bake Lotus Biscoff Cheesecake versus acceptable substitutes?
Authentic ingredients include Lotus Biscoff biscuits, Biscoff spread, cream cheese, unsalted butter, and heavy whipping cream. Acceptable substitutes are speculoos cookies for the biscuits, any smooth caramel‑spice spread for Biscoff, and mascarpone or Neufchatel cheese for cream cheese.
What other American desserts pair well with No‑Bake Lotus Biscoff Cheesecake?
It pairs nicely with coffee, espresso drinks, or a glass of chilled milk. For a full dessert spread, serve alongside fruit tarts, chocolate mousse, or a simple vanilla panna cotta.
What are the most common mistakes to avoid when making No‑Bake Lotus Biscoff Cheesecake?
Common mistakes include over‑mixing the filling, which can cause it to become runny, not pressing the crust firmly enough, leading to cracks, and letting the Biscoff glaze set before spreading it evenly. Follow the critical steps and work quickly when adding the glaze.
Why does this No‑Bake Lotus Biscoff Cheesecake recipe use melted butter in the crust instead of oil?
Melted butter provides a richer flavor and helps the biscuit crumbs bind together more firmly than oil, giving the crust a buttery crunch that complements the creamy filling.
Can I make No‑Bake Lotus Biscoff Cheesecake ahead of time and how should I store it?
Yes, you can assemble the cheesecake up to two days ahead. Keep it covered with plastic wrap in the refrigerator. The glaze will stay glossy, and the texture remains smooth when stored chilled.
What does the YouTube channel Easy & Yummy specialize in?
The YouTube channel Easy & Yummy specializes in simple, home‑cooked recipes that require minimal equipment and time, focusing on comfort foods, quick desserts, and approachable cooking techniques for everyday cooks.
How does the YouTube channel Easy & Yummy's approach to dessert recipes differ from other cooking channels?
Easy & Yummy emphasizes no‑bake or one‑pan desserts that can be prepared with pantry staples, offering step‑by‑step visual cues and practical tips, whereas many other channels focus on elaborate, oven‑based pastries.
Last updated: August 20, 2026
