This no-bake Lotus Biscoff cheesecake is a delightful dessert that combines the rich, caramel flavor of Biscoff biscuits and spread with a creamy cheesecake filling. It's easy to make and perfect for any occasion. The recipe is simple, and the result is a decadent treat that will impress your family and friends.
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Crush the Biscoff biscuits into fine crumbs using a blender or rolling pin.
Add melted butter and mix well until it resembles wet sand.
Press the biscuit mixture firmly into a springform pan or tray to form the base. Refrigerate for 20 minutes to set.
In a bowl, beat whipping cream with condensed milk until light and fluffy.
Add cream cheese and Biscoff spread. Beat again until smooth and creamy.
Spread the cheesecake filling evenly over the chilled biscuit base.
Refrigerate for 4–5 hours or overnight until fully set.
Pour melted Biscoff spread on top and gently spread.
Slice and serve chilled.
Ensure the biscuit base is firmly pressed to avoid crumbling when slicing.
Use room temperature cream cheese for a smoother filling.
Refrigerating overnight will give the cheesecake a firmer texture.
Can I use a different type of biscuit for the base?
Yes, you can use other biscuits like graham crackers or digestive biscuits, but the flavor will differ.
How long can I store the cheesecake?
You can store the cheesecake in the refrigerator for up to 3–4 days in an airtight container.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 1 month. Thaw it in the refrigerator before serving.
Can I substitute the Biscoff spread?
You can use peanut butter or Nutella as a substitute, but it will change the flavor profile.
What can I use if I don’t have a springform pan?
You can use any deep tray or dish, but slicing might be slightly harder without a removable base.
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