No-Bake Lotus Biscoff Cheesecake Recipe

A creamy caramel cheesecake sits on a white fluted cake stand. The cheesecake has a smooth caramel topping and a crumbly crust around the outer edge. The background is a wooden surface.
4 from 418 votes

This no-bake lotus Biscoff cheesecake is the perfect cheesecake recipe for all the Biscoff lovers. Biscoff cookie crust, cream cheese – biscoff cookie butter filling and a layer of delicious biscoff cookie butter spread on top. If you’ve never dried biscoff, you should definitely try this dessert.

A creamy caramel cheesecake sits on a white fluted cake stand. The cheesecake has a smooth caramel topping and a crumbly crust around the outer edge. The background is a wooden surface.

No-Bake Lotus Biscoff Cheesecake Recipe

4 from 418 votes
Prep Time 1 hour
WORK TIME 20 minutes
DIFFICULTY Easy
Cuisine European
Servings 12 yields

Ingredients
 

For the crust:

  • 250 g 9oz Lotus Biscoff cookies
  • 6 tbsp 90g Butter, melted

For the filling:

  • cups 565g Cream cheese
  • 200 g 7oz Lotus biscoff cookie butter
  • 1 cup 240ml Heavy cream, cold
  • cup 85g Powdered sugar
  • 1 teaspoon Vanilla extract
  • 14 g Gelatin powder +70ml water

For the topping:

  • 200 g 7oz Lotus biscoff cookie butter
  • 3-4 Crushed cookies

Instructions
 

  • DIRECTIONS
    1. Make the crust: In a food processor or a ziploc bag crush the lotus biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
    2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
    3. In a large bowl beat cream cheese, vanilla extract and cookie butter until soft and smooth. In a separate bowl beat heavy cream with powdered sugar until medium-stiff peaks form. Gradually fold whipped cream into the cream cheese mixture.
    4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
    5. Pour into the springform pan and freeze for 30 minutes.
    6. Meanwhile prepare the topping: place biscoff cookie butter in a heatproof bowl and melt in the microwave until melted. While still liquid pour over the cheesecake.
    7. Refrigerate the cake for at least 6 hours, until set.
    8. Decoration: release the cake from the pan and garnish the cake with crushed cookies around the edges.

Video

YouTube video
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

40 Comments

  1. The best Lotus cake recipe. Perfect ratio of crust:filling:topping, very tasty, high class restaurant quality.. I garnished the top with roasted almond slices to add extra texture and taste

    November 30, 2019
    1. The Cooking Foodie says:

      Thank you Sada! Glad you liked the cake 🙂

      December 1, 2019
  2. Is it possible to make this without gelatin? I do not like the squishy effect of it…

    December 17, 2019
    1. you can but it will most likely not stay firm as a piece when you cut and it will be probably be like soup

      January 17, 2022
  3. Is the gelatin necessary? What will happen if I don’t add it

    January 29, 2020
    1. Shauntaye says:

      Made this recipe without gelatine, replace with 1/3 cup of sour cream 2 tablespoons of fresh lemon juice leave overnight!!!!!

      March 23, 2020
      1. In the fridge?

        May 23, 2020
    2. Andrea Eickelmann says:

      I wonder if you could sub in whole milk dried milk powder. I just a no bake Nutella cheesecake that used milk powder instead of gelatin and it turned out great!

      March 30, 2022
  4. Brilliant recipe, everyone loves it! I add a little bit of cooking chocolate and white chocolate to the base (melt it in the melted butter), I increase the filling and topping by 20%, and add cream and chocolate shavings on top. I also sometimes put a few blackberries on the cream, to make sure it is totally healthy and nutritious. 😉

    February 14, 2020
  5. Can you please let me know the measurements if I want to make a 7 inch cake

    March 22, 2020
    1. The Cooking Foodie says:

      Reduce measurements by 1/3

      March 23, 2020
      1. Sofia Ahmad says:

        Hi
        Can someone tell.exact.measurements if i make this cake in a 7inch sprongfoam pan

        Thanks

        January 5, 2021
  6. Kim Potterton says:

    Hi
    I would really like to try this recipe out but I’m unsure as to what Lotus biscoff cookie butter is, my understanding is it’s the spread that comes in a jar, is this correct.
    Thank you in anticipation of reply
    Kim 😊

    March 29, 2020
    1. The Cooking Foodie says:

      Correct. It’s the spread that comes in a jar.

      April 1, 2020
  7. Can I store the mix in fridge for 4 days and use it?

    April 16, 2020
  8. Can I store the mix in fridge for 4 days and use it?

    April 16, 2020
  9. how much should i reduce if i’m making it in 8 pan?”

    April 24, 2020
  10. Great recipe! Although a blogger on Instagram are claiming this recipe. She has adjusted measurements slightly and claimed it.

    April 29, 2020
  11. Looking forward to try this! But if I can’t find heavy cream anywhere, can I substitute it with whipping cream?

    May 1, 2020
    1. The Cooking Foodie says:

      Heavy cream and whipped cream are the same thing

      May 1, 2020
  12. What size pan did you use? ☺️

    May 28, 2020
    1. The Cooking Foodie says:

      It’s written in the recipe. 9-inch (23 cm)

      May 28, 2020
  13. Christine Yumul says:

    Hi, my crust is falling apart. What could be the reason? Help!

    May 30, 2020
    1. Sofia Ahmad says:

      Add.more.butter and once u set the crust.in base put in fridge for another 30 mins

      December 15, 2020
  14. Easy and fast lastly delicious

    June 1, 2020
  15. Oh I forgot, it is for my birthday ☺️

    June 1, 2020
    1. The Cooking Foodie says:

      Happy birthday!

      June 6, 2020
      1. Thank you 🥰

        June 7, 2020
  16. How do we tweak the qty for a 6 inch cake?

    June 2, 2020
  17. How if I don’t use gelatin because I want to subtitute the powdered sugar by using sweetener and cornstarch. Do i still need to use gelatin here? Because cornstarch is also a thickener. Thanks!

    August 1, 2020
    1. you dont want it just to thicken you wnt it to be firm thats what gelatine is doing

      January 17, 2022
      1. Andrea Eickelmann says:

        Try subbing in whole dried milk powder. Probably a couple of tablespoons.

        March 30, 2022
  18. Have made this recipe twice, and it was a big hit with my family. However, I hit a minor problem on both occasions and it’s when I add the liquified gelatin. I followed your recipe but when I mix a few spoonfuls of the cheesecake mix to the liquified gelatin, mix it, and then pour it back into the cheesecake mix the gelatin then ‘clumps’ up or re-solidifies and I get big pieces (5mm to 10mm in size) of gelatin in my cheesecake mix.
    So, unlike your recipe I can’t fold in this mixture or I’ll hav

    December 31, 2020
  19. First time I made this it seemed as though the measurements for the gelatin were wrong? Definitely the best recipe for this cheesecake but I did have an insane with the gelatin part and had to improvise.

    January 29, 2021
  20. Zoha Hassan says:

    Us cookie butter similar to the spread??

    April 27, 2021
  21. Katia Deebajah says:

    Is it possible the flavor of the cookie butter would be more bolder if I added a little more than 7oz into the filling?

    June 9, 2021
  22. Erica Huebner says:

    Can I.make with spread hvnt got the biscoffi butter and if so do I need to add more spread or anything else
    Many thanks

    August 29, 2021
  23. Hassan Raza says:

    what is the finished weight of the cake in pounds?

    March 10, 2022
  24. Can you please specify which cream cheese you are using (brand) and a substitute to this brand..

    July 15, 2022
  25. There is no recipe for no bake chocolate oatmeal peanut butter bars? please print

    March 11, 2024
4 from 418 votes (418 ratings without comment)

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