This No-Bake Biscoff Cheesecake is a creamy and delicious dessert for Lotus Biscoff lovers! It’s made with a buttery Biscoff crust, layered with a rich and smooth cheesecake filling packed with cookie butter. Topped with Biscoff spread and a sprinkle of crushed biscuits.
If you’re new to making cheesecake, don’t worry! This recipe is beginner-friendly and totally doable—no gelatin, no oven, no condensed milk needed! With just a few ingredients and zero baking time.
Lotus Biscoff Biscuits aren’t as popular in America and they are in Europe! When I was 23, I remember my first time getting to try these spiced cookies. They were love at first taste!
Suddenly, I started to add these caramel cookies on top of my overnight oats (like my Easy Biscoff Overnight Oats), bake oats (aka Chocolate Biscoff Baked Oatmeal), warm oatmeal bowl (as Biscoff Peanut Butter Oatmeal), pancakes (Strawberry Biscoff Oat Pancakes), with coffee, tea and even alone!
Why you’ll love this recipe
- Easy to make – It looks like a showstopper, but it’s surprisingly simple to put together.
- No oven needed – It’s completely no-bake, which means no stress and no heating up the kitchen.
- Perfect texture – Creamy with a mousse-like texture and a delicious spiced cookie flavour.
- No gelatin or agar needed – 100% vegetarian-friendly with no setting agents.
What’s the difference between Speculoos, Cookie Butter, Lotus, Biscoff, and Biscoff Spread?
Speculoos… Lotus… Whaaat? I know… These names get thrown around a lot in recipes and if you’re new to the world of Biscoff desserts, don’t worry, you’re not alone!
Here’s a simple way to understand them all:
- Speculoos: It’s a traditional European shortcrust biscuit that originated in Belgium and the Netherlands. It’s a type of spiced cookie with cinnamon, nutmeg and caramelized sugar.
- Cookie Butter: A sweet, spreadable paste made from crushed Speculoos cookies. Multiple brands make cookie butter, but they all taste very similar.
- Lotus: A Belgian brand that makes the most well-known Speculoos biscuits and spread. If you’ve ever been handed a little caramel-colored cookie with your coffee in Europe, chances are it was from this company!
- Biscoff: Short name for “biscuit + coffee,” it’s Lotus’s branded version for their Speculoos cookies. If you didn’t know, in Europe, it’s common to serve a cookie with a cup of espresso.
- Biscoff Spread: It’s Lotus’s own type of cookie butter. Made in Belgium, from their Biscoff cookies and the spread comes in smooth or crunchy versions. Which, will create a delicious spiced cookie flavour for this biscoff cheesecake no bake recipe!
So, in recap:
Speculoos is the original spiced cookie, Cookie butter is the spread made from the Speculoos cookies, Lotus is the brand, Biscoff is Lotus’s version of Speculoos and Biscoff Spread is the Lotus brand of cookie butter.
Ingredients for Biscoff Cheesecake
For the Biscoff cookie base:
- Lotus Biscoff biscuits – Crushed for the crust
- Unsalted butter or vegan butter – Preferably, melted to bind the crust together. Also, coconut oil works!
For the cheesecake filling:
- Full fat cream cheese – To make the filling rich, smooth and silky! My favorite brand is Philadelphia, but, feel free to use any brand of choice!
- Icing sugar or powdered sugar –
- Biscoff spread – Adds sweetness spiced cookie butter flavor to the no bake lotus cake
- Double cream – It’s richer than regular cream, adds a velvety, thick texture
For the topping:
- Crushed Lotus Biscoff biscuits – Basically, adding crumbs as decoration
- Melted Biscoff spread – As a layer on top of the cheesecake
How to make No Bake Lotus Cheesecake
There’re key steps to make this easy no bake dessert, where you don’t need to be a pro in the kitchen to pull this recipe off:
- Make the crust: Crush Biscoff biscuits into fine crumbs, mix with melted unsalted butter, and press into the base of an 8–9 inch springform pan. Use the back of a spoon or glass to flatten it evenly. Chill in the fridge for 30 minutes to set.
- Whip the cream: In a cold bowl, whip double cream until stiff peaks form. This will make the cheesecake filling light and airy.
- Make the filling: Mix cream cheese, Biscoff spread, icing sugar with an electric mixer until smooth. Gently fold in the whipped cream until fully combined and fluffy. Pour the filling over the chilled crust and smooth the top.
- Chill to set: Place the cheesecake in the fridge for at least 4 hours or overnight to firm up. This helps the filling hold its shape and makes slicing easier.
- Finish with toppings: Melt 2–3 tbsp Biscoff spread (20–30 sec in the microwave) and pour over the set cheesecake. Spread it gently for a smooth, glossy finish. Sprinkle crushed Biscoff biscuits on top for extra crunch and decorate with whipped cream if desired.
Variations and substitutions
- Gluten-Free crust: Use gluten-free Biscoff biscuits or substitute with gluten-free digestive biscuits and butter.
- Dairy-free option: Use coconut cream instead of double cream for a dairy-free, vegan option.
- Cream Cheese Alternatives: For this recipe, you can also use full-fat mascarpone.
How to serve
Here are some tips to serve this cheesecake to be able to enjoy it in the best way possible:
- Always serve chilled straight from the fridge to get the best smooth, creamy and firm texture.
- Dip a sharp knife in hot water before cutting cheesecake to get clean, neat slices. Wipe the blade between cuts for bakery-perfect presentation.
- You can also serve the slice with a dollop of whipped cream, a drizzle of extra Biscoff spread or a scoop of vanilla ice cream.
Biscoff Cheesecake decoration
Here’s where you can get creative! These are ideas you can take to decorate this no bake dessert or if you want you can just leave it as a simple biscoff cheesecake:
- Melted Biscoff Spread: Microwave a few spoonfuls for 15–30 seconds and drizzle or spread over the top for a shiny finish.
- Whipped Cream: Pipe swirls around the edges or center using a star tip for a nice-looking finish.
- Crushed Biscoff Biscuits: Sprinkle around the edges or center for crunch and visual appeal.
- Whole Biscoff Cookies: Stand a few upright in the center or decorate each slice with one.
- Optional extras: Sprinkle white chocolate shavings, cinnamon or a dust icing sugar on top for a refined touch.
Storage
In the fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
In the freezer: Yes, you can freeze this Biscoff no bake cheesecake! Either whole or in slices. Wrap tightly in a cling wrap and aluminum foil or store in a freezer-safe container for up to 1 month.
To serve from frozen: Let the no bake speculoos cheesecake thaw in the fridge overnight. Microwaving is not recommended.
Tips for best results
- Make sure to use full-fat cream cheese for a creamy texture that sets properly.
- Use double cream straight from the fridge, it should be super cold! The reason is that room temperature cream just won’t whip properly. Avoid over-whipping the cream—over-whipped cream can split and turn into butter. The ideal consistency should be light, airy and soft.
- Let the cheesecake chill for at least 4-6 hours, ideally overnight, to set fully.
- Before adding the melted Biscoff spread, let it cool slightly before pouring. It will prevent from melting the cheesecake.
- Make it a day ahead if serving for a party, I swear this no bake lotus biscoff cheesecake recipe tastes even better the next day!
You can crush the biscuits by using a food processor. It’s the quickest and easiest way to crush the biscuits into fine crumbs.
Yes, if you want a dairy-free or vegan version, you can substitute whipped coconut cream for the heavy cream.
Yes, you can use Cool Whip, but it might alter the texture slightly. Whipping your own cream gives a lighter, fluffier texture, while Cool Whip is more dense.
Yes, you can substitute with any other nut butter, like peanut butter instead of the Biscoff spread. Just keep in mind that the flavor will change to a peanut-buttery one instead of the spiced caramel flavor of Biscoff.
If your cheesecake is runny, you may not have whipped the cream enough or chilled it long enough. If it’s too firm, you may have over-whipped the cream or used too much cream cheese.
Yes, you can use any pan with a removable base (like a loose-bottomed tart pan) or line a regular round pan with parchment paper for easy removal.
More recipes to enjoy
- Ferrero Rocher Loaf Cake
- Chocolate Dump Cake
- Vegan Oatmeal Chocolate Chip Cookies
- Oreo Lasagna
- Cookie Fries
No Bake Biscoff Cheesecake
Equipment
- 8–9 inch (20 cm) springform pan
- Electric mixer or hand whisk
- Food processor or rolling pin
- Rubber spatula or offset spatula
- Microwave-safe bowl
Ingredients
Crust
- 300 g Lotus Biscoff biscuits
- 130 g melted unsalted butter
Cheesecake filling
- 300 ml double cream
- 500 g full fat cream cheese
- 75 g powdered or icing sugar
- 250 g Lotus Biscoff spread
Topping
- 90 g melted Biscoff Spread
- Crushed Biscoff biscuits
Instructions
- Crush Biscoff biscuits into fine crumbs, mix with melted unsalted butter, and press into the base of an 8–9 inch springform pan. Use the back of a spoon or glass to flatten it evenly. Chill in the fridge for 30 minutes to set.
- In a cold bowl, whip double cream until stiff peaks form. This will make the cheesecake filling light and airy.
- Mix cream cheese, Biscoff spread, icing sugar with an electric mixer until smooth. Gently fold in the whipped cream until fully combined and fluffy. Pour the filling over the chilled crust and smooth the top.
- Place the cheesecake in the fridge for at least 4 hours or overnight to firm up. This helps the filling hold its shape and makes slicing easier.
- Melt 2–3 tbsp Biscoff spread (20–30 sec in the microwave) and pour over the set cheesecake. Spread it gently for a smooth, glossy finish. Sprinkle crushed Biscoff biscuits on top for extra crunch and decorate with whipped cream if desired.
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