No-Bake Biscoff Cheesecake Recipe
This No-Bake Biscoff Cheesecake is a creamy, dreamy dessert with layers of Biscoff flavor in every bite! Featuring a buttery Lotus Biscoff cookie crust, a rich filling made with cream cheese and cookie butter, and a smooth cookie butter topping, this cheesecake is both indulgent and easy to make.
In the past few years, Biscoff dessert recipes have become so popular that you can find them everywhere! Although I personally prefer a good old baked classic cheesecake or even a blueberry cheesecake for a nice twist, I must say this no-bake Lotus Biscoff cheesecake surprised me—it’s so good! 🤤
Why You’ll Love Biscoff Cheesecake 💖
Proven Favorite: This recipe is a huge hit on my YouTube channel, with over 1.4 million views and countless positive reviews! It’s been tested by thousands, so you know it’s a winner.
No-Bake Ease: No need to turn on the oven! This no-bake Lotus cheesecake is simple to make, saving you time and hassle.
Ultimate Biscoff Flavor: With a Biscoff crust, creamy cookie butter filling, and smooth Biscoff topping, every layer brings a perfect taste of Lotus Biscoff spread.
Perfect Texture: The blend of cream cheese and whipped cream creates a light, mousse-like texture that melts in your mouth.
What is Biscoff Cookie Spread
Biscoff cookie spread is a creamy, indulgent spread made from crushed Lotus Biscoff cookies. It has the same caramelized flavor as the cookies, making it a perfect base for various Biscoff dessert recipes. With this spread, you can create treats like Biscoff panna cotta and a simple, delicious 2-ingredient Biscoff mousse. It’s a versatile and irresistible ingredient for dessert lovers!
Tips and Tricks
Making a no-bake cheesecake is easy, but a few tips can ensure it turns out perfectly every time!
- Use Cold Heavy Cream 🥄 – For the filling, whip heavy cream until medium-stiff peaks form. Cold cream whips faster and gives the cheesecake a light, airy texture.
- Bloom the Gelatin 🍮 – Let the gelatin bloom in water for about 10 minutes before adding it to the mixture. This gives the cheesecake a firmer structure without affecting its creamy consistency.
- Chill for Best Results ❄️ – Allow at least 6 hours in the fridge (or overnight) to set fully. This gives the Biscoff cheesecake time to develop flavors and hold its shape.
- Use Quality Ingredients 🌟 – High-quality cream cheese and Biscoff spread make a big difference in flavor.
Can You Make a No-Bake Cheesecake Without Gelatin?
Yes, but expect a softer texture, as omitting gelatin can make your cheesecake less stable at room temperature. Here are some helpful alternatives for a firmer texture:
- Agar Agar 🌱 – Replace gelatin with agar agar for a plant-based stabilizer. Dissolve 1-2 teaspoons of agar agar powder in hot water, then mix it into the cheesecake filling.
- White Chocolate 🍫 – Substitute sugar with 100-150 grams of melted white chocolate, which adds sweetness and stability as it firms up in the fridge.
- Chill Longer ❄️ – Allow your cheesecake to set for at least 8 hours (or overnight) to improve firmness.
- Use Mascarpone 🧀 – Swapping some cream cheese with mascarpone can also add thickness and stability.
These options give you flexibility while helping your no-bake cheesecake hold its shape better!
Variations 🍰
Get creative with this Lotus Biscoff cheesecake by trying these delicious variations:
- Chocolate Cookie Butter Cheesecake 🍫 – Add melted chocolate to the filling instead of sugar for a rich twist on this cookie butter cheesecake.
- Mini Cheesecake Cups 🧁 – Make individual servings in cupcake liners for easy, portable treats.
- Coffee-Infused Biscoff Cheesecake ☕ – Mix in a teaspoon of instant coffee to the filling for a coffee twist that enhances the caramel notes in Lotus cheesecake.
- Pumpkin Spice Biscoff Cheesecake 🎃 – Add a touch of pumpkin purée and spices like cinnamon and nutmeg to create a fall-inspired cookie butter cheesecake.
Substitutes
Want to customize your no-bake Biscoff cheesecake? Here are some easy swaps:
- Cream Cheese Substitute 🧀 – Use mascarpone for a richer taste.
- Heavy Cream 🥛 – Substitute with coconut cream for a dairy-free option that’s still creamy and rich.
- Biscoff Spread 🍪 – Swap with peanut butter or Nutella for a unique flavor twist in your cookie butter cheesecake.
- Gelatin Alternative 🌱 – Use agar agar for a vegetarian-friendly stabilizer.
- Lotus Biscoff Cookies 🍫 – If unavailable, use graham crackers or digestive biscuits with a bit of cinnamon.
Common Questions
You can use peanut butter or Nutella for a unique twist on the Biscoff cheesecake recipe.
Graham crackers or digestive biscuits with a bit of cinnamon work well.
Ensure cream cheese is softened to room temperature and mix well.
How to Store Lotus Biscoff Cheesecake
- Refrigerate 🧊 – Cover with plastic wrap or place in an airtight container. Store in the fridge for up to 5 days.
- Freeze ❄️ – Slice and wrap individually, then freeze. Thaw slices in the fridge before serving.
- Keep Covered – Always store covered to maintain the freshness of your no-bake Biscoff cheesecake.
More Cake Recipes
No-Bake Lotus Biscoff Cheesecake Recipe
Equipment
Ingredients
For the crust:
- 9 oz (250 g) Lotus Biscoff cookies
- 6 tbsp (90 g) Butter melted
For the filling:
- 2½ cups (565 g) Cream cheese softened
- 7 oz (200 g) Lotus Biscoff cookie butter
- 1 cup (240 ml) Heavy cream cold
- ⅔ cup (85 g) Powdered sugar
- 1 teaspoon Vanilla extract
- 14 g Gelatin powder +70ml water
For the topping:
- 7 oz (200 g) Lotus Biscoff cookie butter
- 3-4 Crushed cookies
Instructions
- 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.
- Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
- 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.
- 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.
- Pour into the springform pan and freeze for 30 minutes.
- 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.
- Refrigerate the cake for at least 6 hours, until set.
- Decoration: release the cake from the pan and garnish the cake with crushed cookies around the edges.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
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
Thank you Sada! Glad you liked the cake 🙂
Is it possible to make this without gelatin? I do not like the squishy effect of it…
you can but it will most likely not stay firm as a piece when you cut and it will be probably be like soup
Is the gelatin necessary? What will happen if I don’t add it
Made this recipe without gelatine, replace with 1/3 cup of sour cream 2 tablespoons of fresh lemon juice leave overnight!!!!!
In the fridge?
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!
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. 😉
Can you please let me know the measurements if I want to make a 7 inch cake
Reduce measurements by 1/3
Hi
Can someone tell.exact.measurements if i make this cake in a 7inch sprongfoam pan
Thanks
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 😊
Correct. It’s the spread that comes in a jar.
Can I store the mix in fridge for 4 days and use it?
Can I store the mix in fridge for 4 days and use it?
how much should i reduce if i’m making it in 8 pan?”
Great recipe! Although a blogger on Instagram are claiming this recipe. She has adjusted measurements slightly and claimed it.
Looking forward to try this! But if I can’t find heavy cream anywhere, can I substitute it with whipping cream?
Heavy cream and whipped cream are the same thing
What size pan did you use? ☺️
It’s written in the recipe. 9-inch (23 cm)
Hi, my crust is falling apart. What could be the reason? Help!
Add.more.butter and once u set the crust.in base put in fridge for another 30 mins
Easy and fast lastly delicious
Oh I forgot, it is for my birthday ☺️
Happy birthday!
Thank you ð¥°
How do we tweak the qty for a 6 inch cake?
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!
you dont want it just to thicken you wnt it to be firm thats what gelatine is doing
Try subbing in whole dried milk powder. Probably a couple of tablespoons.
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
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.
Us cookie butter similar to the spread??
Is it possible the flavor of the cookie butter would be more bolder if I added a little more than 7oz into the filling?
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
what is the finished weight of the cake in pounds?
Can you please specify which cream cheese you are using (brand) and a substitute to this brand..
There is no recipe for no bake chocolate oatmeal peanut butter bars? please print
Best biscoff cheesecake recipe. thank you so much!