Lotus Biscoff Cheesecake Recipe

Built entirely around Lotus Biscoff, this no-bake cheesecake layers a buttery spiced-biscuit base, a creamy cookie-butter filling, and a glossy Biscoff topping for a triple hit of caramel and warm speculoos spice. There is no oven and no water bath: just whip, fold, chill and decorate. The reward is a silky, set-but-creamy slice that tastes even better after a night in the fridge.

Why you'll love this

• A triple dose of Biscoff in the crust, the filling and the pourable topping
• Completely no-bake, set in the fridge with no oven or water bath needed
• Whipped cream folded through for a light, mousse-like yet sliceable texture
• A true make-ahead that firms up beautifully overnight

Key ingredients & swaps

• Lotus Biscoff biscuits — crushed into the buttery base and used whole to decorate; their caramelised, lightly spiced flavour is the backbone, and any speculoos-style cookie works as a swap
• Melted butter — binds the biscuit crumbs into a firm base; mix until it looks like wet sand and press it down hard so the crust holds together when sliced
• Cream cheese (full-fat, room temperature) — the body of the filling; it must be full-fat and softened so it beats silky, but stop as soon as it is smooth because overbeating turns it loose and runny
• Biscoff spread — carries the cookie-butter flavour through the filling and makes the glossy topping; warm it briefly until pourable to drizzle over the set cheesecake
• Heavy cream — whipped and folded in, it is what sets the no-bake filling firm; use full-fat (35%+) and whip to stiff peaks, as under-whipped or low-fat cream won't hold
• Powdered sugar — sweetens without grit and helps stabilise the filling; its cornstarch content firms the set, so dissolve it smoothly into the cream cheese

How to make it (step by step)

1. 

   1

   Make the base

   Crush the Biscoff biscuits to fine crumbs, stir in the melted butter until evenly moistened, and press firmly into the base of a 9-inch springform with the back of a spoon. Compact it well so it sets solid, then chill while you make the filling.

2. 

   2

   Beat the cream cheese smooth

   Beat the room-temperature cream cheese until completely smooth and lump-free, then beat in the powdered sugar and vanilla. Stop as soon as it is creamy; overbeating cream cheese is the quickest way to a filling that won't set.

3. 

   3

   Add the Biscoff and cream

   Fold or beat in the Biscoff spread until fully combined, then whip the heavy cream to stiff peaks and gently fold it through. Fold just until even and thick so you keep the air that gives it a light, sliceable set.

4. 

   4

   Fill and smooth

   Spoon the filling over the chilled base and smooth the top with a spatula, tapping the pan to settle it. A flat, even surface now makes for clean slices and a tidy topping later.

5. 

   5

   Chill until firm

   Refrigerate at least 4 hours, ideally overnight, until fully set and firm to the touch. No-bake cheesecake needs this time to firm up; rushing it leaves the center soft, and it is at its sliceable best on the second day.

6. 

   6

   Top and decorate

   Warm the Biscoff spread until just pourable and drizzle or spread it over the set cheesecake, then finish with whole or crushed Biscoff biscuits. Release the springform sides only once it is fully set for clean edges.