Lotus Biscoff Cheesecake (No-Bake)
🧾 Ingredients
🥮 Crust:
2 cups crushed Lotus Biscoff biscuits (about 200–250 g)
1/2 cup (115 g) unsalted butter, melted
🧁 Filling:
2 packs cream cheese (16 oz / 450 g total), softened
3/4 cup powdered sugar
1/2 cup Biscoff cookie butter (about 200 g)
1 tsp vanilla sugar (or vanilla extract)
2 cups (480 ml) heavy whipping cream
2 packets Whip It
🍯 Topping:
1/2–3/4 cup Biscoff cookie butter, melted (for drizzle layer)
Crushed Biscoff biscuits or whole cookies for garnish
👩🍳 Instructions
- Make the crust
Crush the Biscoff biscuits into fine crumbs
Mix with melted butter until combined
Press firmly into the bottom of a springform pan (20–23 cm / 8–9 inch)
Chill in the fridge for 20–30 minutes to set - Prepare the filling
In a large bowl, beat cream cheese until smooth
Add powdered sugar, Biscoff spread, and vanilla → mix until creamy - Whip the cream
In a separate bowl, whip heavy cream with Whip It until stiff peaks form - Combine
Gently fold whipped cream into the Biscoff cream cheese mixture
Mix until smooth and fluffy (don’t overmix) - Assemble
Spread filling evenly over chilled crust
Smooth the top - Chill
Refrigerate for at least 6 hours (overnight is best) until fully set - Add topping
Melt Biscoff spread slightly and pour over the top
Spread gently and decorate with crushed cookies or whole biscuits
✨ Tips:
Use room temperature cream cheese → smoother filling
Don’t skip chilling time → ensures firm slices
For extra flavor, add a thin layer of Biscoff spread between crust and filling
Freeze for 1 hour before serving for cleaner cuts