The Best No-Bake Lotus Biscoff Cheesecake Recipe! Tutorial

Ingredients

• 200 g Lotus Biscoff Biscuits (crushed to a fine crumb; reserve a few tablespoons for garnish)
• 100 g Unsalted Butter (melted; can use salted butter for extra saltiness)
• 300 ml Heavy Cream (chilled; whipped to stiff peaks)
• 300 g Cream Cheese (full‑fat, at room temperature; use Philadelphia or similar)
• 250 g Lotus Biscoff Spread (almost a whole jar; room temperature for easy mixing)
• 100 g Icing Sugar (sifted)
• 2 Tbsp Extra Crushed Lotus Biscuits (for garnish) (lightly crushed, sprinkled on top)

Instructions

1. Crush the biscuits

   Place Lotus Biscoff biscuits in the food processor and pulse until a fine crumb forms. If you don’t have a processor, put the biscuits in a zip‑top bag and crush with a rolling pin.

   Time: PT5M

2. Melt the butter

   Melt unsalted butter in the microwave (about 30 seconds) or in a small saucepan over low heat.

   Time: PT2M

3. Combine crumbs and butter

   Transfer the crushed biscuits to a mixing bowl, pour the melted butter over them, and stir until the mixture resembles wet sand.

   Time: PT3M

4. Press the base into the pan

   Line the bottom of an 8‑inch springform pan with parchment paper. Press the biscuit‑butter mixture firmly into the bottom, spreading to the edges.

   Time: PT5M

5. Chill the base

   Place the pan in the refrigerator while you prepare the filling.

   Time: PT10M

6. Whip the heavy cream

   In a chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form.

   Time: PT5M

7. Mix cream cheese, spread, and sugar

   In a separate bowl, beat the room‑temperature cream cheese until smooth. Add icing sugar and the Lotus Biscoff spread, mixing until fully combined.

   Time: PT5M

8. Fold in whipped cream

   Gently fold the whipped cream into the cream cheese mixture until just incorporated. Avoid over‑mixing.

   Time: PT2M

9. Add filling to base

   Spoon the cheesecake filling onto the chilled biscuit base, spreading evenly and smoothing the edges.

   Time: PT5M

10. First chill

    Refrigerate the cheesecake for at least 6 hours, preferably overnight, until firm.

    Time: PT6H

11. Melt Lotus spread for topping

    Microwave the remaining Lotus Biscoff spread in 30‑second bursts on medium power (≈400‑500 W) until fully melted, stirring halfway.

    Time: PT1M

12. Add the glossy topping

    Pour the melted spread over the set cheesecake, allowing it to drip down the sides. Smooth with a spatula, then sprinkle crushed biscuits around the edge and optionally place a whole biscuit on top.

    Time: PT5M

13. Final chill

    Return the cheesecake to the refrigerator for another 1 hour to firm the topping.

    Time: PT1H

14. Release and serve

    Run a thin knife around the edge of the springform pan, release the sides, and lift the cheesecake onto a serving plate. Slice with a clean knife, cleaning the blade between cuts.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

5g

Carbohydrates

50g

Fat

45g

Fiber

1g