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Lotus Biscoff Cheesecake Bliss is the kind of dessert that instantly steals the spotlight. Rich, creamy, and irresistibly spiced, this no-bake cheesecake combines the deep caramelized flavor of Biscoff cookies with a silky smooth cheesecake filling that practically melts in your mouth. Every bite delivers a perfect balance of sweetness, warmth, and crunch, making it a guaranteed crowd-pleaser.
This dessert is perfect for when you want something indulgent without turning on the oven. With a buttery Biscoff crust, a luscious cookie-butter-infused filling, and a simple yet elegant finish, it feels bakery-worthy while remaining surprisingly easy to make at home. Whether you’re serving it for a celebration, holiday gathering, or a quiet treat-yourself moment, this cheesecake delivers pure dessert bliss.
If you love creamy no-bake desserts and the unmistakable flavor of Lotus Biscoff, this cheesecake will quickly become a favorite. Let’s dive into why this recipe works so beautifully and how you can make it effortlessly.
Why You’ll Love This Recipe
Lotus Biscoff Cheesecake Bliss checks every box for an unforgettable dessert:
- No-Bake Simplicity: No oven required, making it stress-free and beginner-friendly
- Ultra-Creamy Texture: Light, fluffy, and smooth thanks to whipped cream folding
- Bold Biscoff Flavor: Cookie butter shines in every layer
- Perfect Make-Ahead Dessert: Ideal for parties and special occasions
- Elegant Yet Easy: Looks impressive with minimal effort
- Customizable: Easy to dress up with toppings or flavor twists
This cheesecake is indulgent without being heavy and sweet without being overpowering.
Preparation and Chill Time
- Prep Time: 20 minutes
- Chill Time: 4 hours (overnight recommended)
- Total Time: About 4 hours 20 minutes
Chilling is essential to allow the cheesecake to fully set and develop its signature texture.
Ingredients
For the Biscoff Crust
- 1 cup crushed Biscoff cookies (about 10 cookies)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie spread
- 1 cup heavy whipping cream
For Garnish
- Extra Biscoff cookies (whole or crushed)
Step-by-Step Instructions
1. Prepare the Crust
In a medium bowl, combine the crushed Biscoff cookies, melted butter, cinnamon, and a pinch of salt. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, packing it down evenly. Place the pan in the refrigerator to chill while preparing the filling.
2. Make the Cheesecake Base
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and lump-free.
Add the vanilla extract and Biscoff cookie spread. Beat again until the mixture is smooth, thick, and evenly flavored.
3. Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. This step gives the cheesecake its light, airy texture.
4. Fold and Combine
Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula. Fold slowly and carefully to maintain the fluffy consistency.
5. Assemble and Chill
Pour the cheesecake filling over the chilled crust. Smooth the top evenly with a spatula.
Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, until fully set.
6. Garnish and Serve
Before serving, decorate the top with extra Biscoff cookies or cookie crumbs. Carefully remove the sides of the springform pan, slice, and serve chilled.
How to Serve
- Serve chilled for the creamiest texture
- Pair with coffee, espresso, or chai for the perfect flavor match
- Add a drizzle of melted Biscoff spread for extra indulgence
- Garnish with whipped cream rosettes for a bakery-style finish
Additional Tips
- Room-Temperature Cream Cheese: Ensures a smooth, lump-free filling
- Chill Overnight: Produces the cleanest slices and best texture
- Warm Biscoff Spread Slightly: Makes it easier to blend smoothly
- Don’t Overmix: Fold whipped cream gently to keep the filling airy
Recipe Variations
- Chocolate Biscoff Cheesecake: Add melted chocolate to the filling
- Biscoff Swirl Top: Swirl warmed cookie butter over the top before chilling
- Mini Cheesecakes: Divide into individual jars or cupcake liners
- Extra Crunch: Add chopped Biscoff cookies into the filling
Storage and Make-Ahead
- Refrigerator: Store covered for up to 4 days
- Freezer: Freeze slices individually for up to 2 months
- Make-Ahead Friendly: Ideal for preparing the day before serving
Frequently Asked Questions
Can I use a different crust?
Yes! Graham crackers, digestive biscuits, or chocolate cookies all work well.
Does this cheesecake need gelatin?
No, the whipped cream provides structure and firmness without gelatin.
Can I use low-fat cream cheese?
Full-fat is recommended for best texture and flavor, but low-fat will still work with a slightly softer set.
Conclusion
Lotus Biscoff Cheesecake Bliss is the ultimate no-bake dessert for cookie butter lovers. With its buttery crust, rich filling, and irresistible spiced sweetness, it’s a dessert that feels luxurious while remaining wonderfully simple. Whether you’re entertaining guests or treating yourself, this cheesecake delivers comfort, elegance, and unforgettable flavor in every slice.
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Lotus Biscoff Cheesecake Bliss
Ingredients
For the Biscoff Crust
- 1 cup crushed Biscoff cookies (about 10 cookies)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie spread
- 1 cup heavy whipping cream
For Garnish
- Extra Biscoff cookies (whole or crushed)
Instructions
In a medium bowl, combine the crushed Biscoff cookies, melted butter, cinnamon, and a pinch of salt. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, packing it down evenly. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and lump-free.
Add the vanilla extract and Biscoff cookie spread. Beat again until the mixture is smooth, thick, and evenly flavored.
In a separate bowl, whip the heavy cream until stiff peaks form. This step gives the cheesecake its light, airy texture.
Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula. Fold slowly and carefully to maintain the fluffy consistency.
Pour the cheesecake filling over the chilled crust. Smooth the top evenly with a spatula.
Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, until fully set.
Before serving, decorate the top with extra Biscoff cookies or cookie crumbs. Carefully remove the sides of the springform pan, slice, and serve chilled.