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Lotus Biscoff Cheesecake Recipe

An amazingly good Biscoff cheesecake, made with a Biscoff cheesecake filling, a Biscoff biscuit base and decorated with swirls of Biscoff spread. This is the perfect dessert for Biscoff lovers.

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Smooth, decadent, rich and creamy, all things a good cheesecake should be! This lotus Biscoff cheesecake is the best: it’s a no-bake recipe, easy to make and full of Biscoff flavour.

This cheesecake is so Biscoffy! The cheesecake filling is mixed with melted Biscoff spread and it has a crushed Biscoff biscuit base.

Making this dessert is fairly simple and it’s perfect for events like birthdays, Christmas and dinner parties!

This Biscoff cheesecake is so smooth and creamy; I am a huge fan of no bake cheesecake recipes. My mint aero cheesecake, kinder bueno cheesecake and tasty easter egg cheesecake are a few no bake recipes on my site.

No bake recipes like this Biscoff cheesecake is so easy. The only hard bit about this recipe is leaving the cheesecake to set for 6 hours and not touching it.

Watch How To Make Biscoff Cheesecake

How Do You Melt Biscoff Spread?

You’ll need to melt the Biscoff spread for the filling and decoration in this recipe, it’s quite easy to melt it in the microwave.

To melt the Biscoff spread, simply place the Biscoff spread in a microwavable bowl. Melt in the microwave for 20 to 30 seconds on a high heat. Use a spoon to mix the Biscoff mixture, it should be slightly runny in consistency. If you still see blobs of Biscoff spread, place it back in the microwave for a further 10 seconds and mix.

How Do I Melt Biscoff Spread Without A Microwave?

Place hot water into a bowl and place a smaller bowl containing the Biscoff spread inside. Using a spoon stir the spread until melted, this should take 3 to 4 minutes.

Biscoff Cheesecake Ingredients

Below are the ingredients needed to make this cheesecake:

Biscoff Base: The cheesecake base is made from Lotus Biscoff biscuits (crushed into fine crumbs) and butter mixed together.
Cheesecake Filling: The filling is made from cream cheese, double cream, icing sugar, Biscoff spread and vanilla extract. Use full fat cream cheese and double cream for best results.
Cheesecake decoration: The cheesecake decoration is both visually appealing and very simple. It’s made by swirling melted Biscoff spread.

How To Make Lotus Biscoff Cheesecake

Below is a step-by-step guide on how to make this no bake Lotus Biscoff Cheesecake. Full recipe instructions are on the recipe card.

Step One:

Place half of the Biscoff biscuits into a sandwich bag and bash the biscuits into a fine crumb using a rolling pin. Repeat with the remaining Biscoff biscuits. Place the crushed biscuits into a small mixing bowl.

Alternatively, you can blitz the biscuits in a food processor.

Melt butter in the microwave and mix into the crushed biscuits. Then pour the biscuit base into a deep springform tin and press down using the back of a wooden spoon or cup. I used an 8″/20cm tin.

Place in the fridge whilst you make the cheesecake filling.

Step Two:

To make the cheesecake filling, whisk vanilla extract, double cream, icing sugar and cream cheese until the mixture holds itself (like meringue). I used a high setting on my hand mixer and blended for approximately three minutes.

Step Three:

Melt the Biscoff spread in the microwave on a high heat for 30 seconds or until slightly runny but not too hot. Give the Biscoff mixture a stir after taking it out of the microwave.

If the Biscoff spread is hot to touch, then you’ll need to let it cool down.

Pour the Biscoff spread into the cheesecake filling and whisk until evenly distributed.

Step Four:

Pour the cheesecake filling into the springform tin with the cheesecake base. With an offset spatula smooth the mixture so it’s nice and even.

Melt the Biscoff spread (for the decoration) in the microwave for 20 seconds, drizzle over the cheesecake and marble using a skewer.

Place the cheesecake in the fridge to set for 6 hours.

How To Store

To store, place the cheesecake in an airtight container and keep in the fridge for up to 3 days.

If you don’t have a container big enough to fit the cheesecake, you can place the cheesecake on a plate and cover it with cling film.

How To Serve

This Lotus Biscoff cheesecake is incredibly rich and delicious. You could simply slice the cheesecake and serve it without any extra accompaniments. The marble decorations shines on its own!

If you want to make this dessert even more fancy, stick a biscuit on top of each slice, drizzle over melted Biscoff spread and enjoy!

My Top Tips

Make sure to use full fat cream cheese and double cream, avoid using reduced fat or light versions. As this is a no-bake Biscoff cheesecake recipe, the full fat ingredients are what helps the filling hold its shape.

When you’ve made the biscuit base and it’s flattened in the tin, place it in the fridge to cool. If the biscuit base is too warm, it can become soggy when you add the cheesecake filling to it.

You can make this cheesecake a day in advance and serve when ready. If you want to add extra decoration like whipped cream or Biscoff biscuits, do this just before serving.

More Biscoff Recipes

Here are some more tasty Biscoff dessert recipes:

Biscoff Flapjack
Lotus Biscoff Milkshake
Biscoff Rocky Road
Biscoff Brownies
Lotus Biscoff Mug Cake
Biscoff Tiffin
Biscoff Blondies
Homemade Biscoff Ice Cream (no machine)
Biscoff Banana Bread