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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.
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5 from 6 votes

No-Bake Lotus Biscoff Cheesecake Recipe

This No-Bake Lotus Biscoff Cheesecake combines a crunchy cookie crust, creamy Biscoff filling, and smooth topping—a dreamy, easy dessert for Biscoff lovers!
Prep Time1 hour
WORK TIME20 minutes
Course: Dessert
Cuisine: European
Keyword: cheesecake
Servings: 12 yields
Calories: 558kcal

Equipment

Ingredients

For the crust:

  • 9 oz Lotus Biscoff cookies
  • 6 tbsp Butter melted

For the filling:

  • 2½ cups Cream cheese softened
  • 7 oz Lotus Biscoff cookie butter
  • 1 cup Heavy cream cold
  • ⅔ cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 14 g Gelatin powder +70ml water

For the topping:

  • 7 oz Lotus Biscoff cookie butter
  • 3-4 Crushed cookies
US Customary - Metric

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.

Nutrition

Calories: 558kcal | Carbohydrates: 43g | Protein: 8g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 240mg | Potassium: 103mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 947IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg