Lotus Biscoff Cheesecake Recipe

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Lotus Biscoff Cheesecake
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Prepare to wow with this baked Lotus Biscoff cheesecake, which is creamy, rich, and simple to make—no water bath required! This dessert is a definite show stopper with a Lotus biscuit-infused crust and a delectable Lotus Biscoff topping. Creamy, tasty, and visually appealing, it will quickly become your new favorite treat for any occasion. Enjoy your new go-to dessert!

Ingredients to Make Lotus Biscoff Cheesecake

Ingredients to Make Lotus Biscoff Cheesecake

Before we start, gather the necessary materials to prepare this delicious cheesecake:

For the crust

  • 300g Lotus Biscoff Cookies
  • 100g unsalted butter, melted

For filling

  • 600g of softened cream cheese.
  • 250g Lotus Biscoff Spread
  • Ingredients: 200g powdered sugar, 300mL heavy cream.

For Topping 

Use 1 tsp vanilla extract for the topping.

Use 200g Lotus Biscoff spread and melted Lotus Biscoff cookies for decoration.

  • Preparation time: 30 minutes
  • Cooking time: 50-60 minutes
  • Refrigerating time: cool for 1 hour at room temperature and 4 hours for the whole night in the refrigerator
  • Yields 10-12 servings

Nutritional facts

  • Calories 400
  • Fat 28g
  • Cholesterol 80mg
  • Sodium 280mg
  • Total carbohydrates: 34g
  • Protein 5g

How to make lotus Biscoff cheesecake

make lotus Biscoff cheesecake

Preparing the crust

Crush the Biscoff Cookies: In a food processor, combine the Lotus Biscoff cookies until they are fine crumbs. If you don’t have a food processor, simply place the cookies in a resealable plastic bag and crush with a rolling pin.

Combine with Butter: In a medium bowl, combine the cookie crumbs with the melted butter. Mix until the crumbs are thoroughly covered in butter.

Form the Crust: Firmly press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass or the back of a spoon to level and compact the crust.

Chill the Crust: Put the crust in the refrigerator to firm while you make the filling.

making the cheesecake filling

Soften the cream cheese: Bring it to room temperature to make blending easier. You can take it out of the fridge for approximately 30 minutes before you start.

Blend the cream cheese and sugar: In a large mixing bowl, whisk the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.

Include the Biscoff Spread: Add the Lotus Biscoff spread to the cream cheese mixture in stages, mixing constantly until well mixed.

Incorporate the Vanilla Extract: Mix in the vanilla extract thoroughly.

Whisk the Cream: Whisk the heavy cream in a separate mixing bowl until stiff peaks form.

Fold in the Whipped Cream: Gently fold the cream into the cream cheese mixture until thoroughly blended. Avoid overmixing because you want the mixture to be light and airy.

Assembly of the Cheesecake

Assembly of the Cheesecake

Pour the filling on the crust: Remove it from the fridge and spread the cream cheese filling over it. Smooth the top with a spatula.

Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, for optimal results.

Adding the topping

Melt the Biscoff Spread: Microwave the Lotus Biscoff Spread for 30 seconds or until it is pourable.

Pour the topping: Remove the cheesecake from the refrigerator and use a spatula to evenly distribute the melted Biscoff evenly spread on top.

Decorate with Cookies: Sprinkle the top of the cheesecake with whole or crumbled Lotus Biscoff cookies.

Serving

To serve cheesecake, carefully remove it from the springform pan. Run a knife over the edge before releasing the spring to guarantee a clean finish.

Slice and serve: Cut the cheesecake into servings using a sharp knife. Wipe the knife between cuts with a warm, wet cloth to ensure clean slices.

Enjoy the Lotus Biscoff Cheesecake’s creamy, caramelised flavour when served chilled.

Tips for Making the Perfect Lotus Biscoff Cheesecake: 

Perfect Lotus Biscoff Cheesecake

Ensure all ingredients, notably cream cheese and eggs, are at room temperature before starting. This helps to create a smooth and creamy filling.

Do not rush the chilling process. Allow the cheesecake to chill thoroughly to ensure it sets correctly and retains its shape.

When making the crust, press the crumbs together firmly and uniformly. This keeps the crust from cracking when you slice the cheesecake.

Gently stir the whipped cream into the cream cheese mixture to maintain the airy texture.

Storing and Freezing

Refrigerate the cheesecake for up to 5 days, covered in plastic wrap or aluminum foil.

For more extended storage, freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil. It can stay frozen for up to three months. Thaw in the refrigerator overnight.

Topping ideas

Lotus Biscoff cookies are crushed for extra crunch.

Drizzle with melted Lotus Biscoff Spread for some additional caramel flavor.

Fresh berries, such as strawberries, raspberries, or blueberries.

Whipped cream or whipped coconut cream for a light and fluffy finish.

Chocolate ganache adds a rich and delicious contrast.

For added sweetness, use caramel sauce.

To add texture, chop nuts such as roasted almonds or pecans.

Shaved chocolate curls are used as a decorative element.

For a refreshing garnish, use fresh mint leaves.

For a more elegant presentation, use edible gold or silver leaf.

Gluten-free lotus biscoff cheesecake

Here’s a recipe for gluten-free Lotus Biscoff cheesecake.

Gluten-free lotus biscoff cheesecake

Crust: Make a gluten-free Lotus Biscoff cookie crust.

Filling: Replace the crust with gluten-free graham crackers or almond flour if needed.

Cream cheese: Make sure it’s certified as gluten-free.

Biscoff Spread: Make sure the Biscoff spread is gluten-free.

Toppings: Use gluten-free ingredients such as fresh fruit or whipped cream.

Vegan lotus biscoff cheesecake

Here’s a vegan Lotus Biscoff Cheesecake Recipe:

Crust: To make the crust, crush vegan-friendly Lotus Biscoff cookies.

Filling: Replace the creamy filling with cashews or silken tofu.

Sweetener: To replace honey, use maple syrup or agave nectar.

Cream Cheese: For richness, use vegan cream cheese or coconut cream.

Biscoff Spread: Make sure the Biscoff Spread is vegan.

Toppings include vegan whipped cream and coconut yogurt.

Homemade vs store brought Lotus biscoff cheesecake.

When comparing handmade with store-bought Lotus Biscoff cheesecake:

Homemade vs store brought Lotus biscoff cheesecake.

Freshness: Homemade food has a fresher taste and ingredients that match individual preferences.

Quality management: Homemade allows you to manage the quality and quantity of your ingredients.

Customization: Homemade cheesecakes can be tailored to individual tastes and dietary requirements.

Cost: Store-bought can be more convenient but typically costs more per serving.

Texture: Homemade products typically have a creamier texture than mass-produced products.

Presentation: Homemade offers unique presentation and decorative elements that reflect your own style and flair.

Health benefits of lotus biscoff cheesecake

  • Lotus Biscoff cheesecake, while a delicious delicacy, offers several health benefits:
  • Cream cheese contains calcium, which is important for bone health.
  • Protein derived from dairy products aids muscle repair and growth.
  • Antioxidants from Biscoff cookies may help fight free radicals.
  • Carbohydrates provide energy for daily tasks.
  • Encourages enjoyment and relaxation, which contributes to general well-being.

How do I get a lump-free cheesecake?

Here are eight tips for making a lump-free cheesecake:

Before combining, ensure that the cream cheese has softened to room temperature.

Using a mixer, whip the cream cheese until smooth and creamy.

Add the sugar gently, mixing it thoroughly into the cream cheese.

Scrape down the bowl’s sides to achieve a uniform mix.

Add room-temperature eggs one at a time, mixing thoroughly after each addition.

To avoid integrating air, do not overmix after adding the eggs.

Use a spatula to carefully fold additional ingredients, such as sour cream or yogurt.

Before you pour the cheesecake batter into the crust, strain it through a fine mesh screen to eliminate any lumps or air bubbles.

Why you’ll love this lotus biscoff cheesecake?

Here’s why you’ll enjoy this Biscoff cheesecake recipe.

  • A creamy, delicious texture that melts in your lips.
  • The Biscoff flavor is rich and caramelized throughout.
  • Simple to make, with clear directions.
  • Ideal dessert for entertaining visitors or indulging yourself to something special.

What is a lotus biscoff?

Lotus Biscoff is a famous cookie made to be savored with coffee. These crispy cookies, which have caramel undertones and a hint of toasty spices, are becoming increasingly popular due to their availability on airlines. Building on the cookies’ success, Lotus produced Biscoff Cookie Butter, a spread as popular as Nutella. Smooth and rich, it mimics the caramel and spice flavors of the cookies, making it a popular dessert ingredient.

How does lotus biscoff cheesecake taste like?

Lotus Biscoff cheesecake tastes like a beautiful combination of creamy and spiced caramel biscuits. Each bite is a symphony of silky texture, sweet caramel overtones, and a warm spice finish, all balanced by a crunchy cookie crust. It’s a delectable delicacy that will excite your taste buds.

What makes this lotus biscoff cheesecake so good?

The Lotus Biscoff cheesecake is a natural treat! The spread’s cinnamon-graham flavor pairs perfectly with the crust. Lotus’ sweetness wonderfully balances the slight tanginess of the cheesecake. I initially prepared it for a friend who enjoys Lotus and cheesecake, and it was a tremendous success. It’s simple to prepare without a water bath and forgiving—if it cracks, the Biscoff toppings will cover it up perfectly.

Related Recipes:

FAQS

Can Lotus Biscoff cheesecake be prepared without baking?

A no-bake variation may be created using a crushed Lotus Biscoff cookie crust and a chilled filling. It’s a speedier substitute for the baked version.

Can Lotus Biscoff cheesecake be frozen?

Yes, Lotus Biscoff cheesecake can be frozen for 1-2 months. To avoid freezer burn, wrap it tightly with plastic wrap and aluminum foil. To achieve the most outstanding results, refrigerate it overnight before serving.

If I can’t find Lotus Biscoff cookies, what can I substitute for them?

If Lotus Biscoff cookies are unavailable, the crust can be substituted with Graham crackers or speculoos cookies. When using alternatives, adjust the sweetness and flavor to your taste.

Is Lotus Biscoff Cheesecake acceptable for a special diet?

Yes, Lotus Biscoff cheesecake can be customized to meet various dietary requirements. Using appropriate ingredients and substitutes, you can produce gluten-free, vegan, or dairy-free versions. It’s adaptable and delicious enough for everyone to enjoy!

Conclusion

Lotus Biscoff cheesecake never disappoints with its rich, creamy texture and delicious caramelized flavor. Whether baked or no-bake, it has a delightful contrast of silky filling and crunchy cookie crust, making it a favorite for any occasion. This delectable dessert is ideal for your next event or as a treat for yourself.

Lotus Biscoff Cheesecake Recipe

Course: Cake, DessertCuisine: American
Servings

12

servings
Prep time

35

minutes
Cooking time

50

minutes
Calories

450

kcal
Resting time

1

hour
Total time

1

hour 

25

minutes

Lotus Biscoff is a famous cookie made to be savored with coffee. These crispy cookies, which have caramel undertones and a hint of toasty spices, are becoming increasingly popular due to their availability on airlines. Building on the cookies’ success, Lotus produced Biscoff Cookie Butter, a spread as popular as Nutella. Smooth and rich, it mimics the caramel and spice flavors of the cookies, making it a popular dessert ingredient.

Ingredients

  • For the Base:

  • 200g Lotus Biscoff biscuits (crushed)

  • 100g unsalted butter (melted)

  • For the Cheesecake Filling:

  • 500g cream cheese (room temperature)

  • 200ml heavy cream

  • 100g powdered sugar

  • 1 teaspoon vanilla extract

  • 200g Lotus Biscoff spread (smooth)

  • For the Topping:

  • 100g Lotus Biscoff spread (melted)

  • Lotus Biscoff biscuits (for decoration)

Directions

  • Prepare the Base:
  • Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
  • Mix the crushed biscuits with melted butter until well combined.
  • Press the mixture into the base of a 9-inch springform pan, using the back of a spoon to compact it firmly.
  • Refrigerate the base while preparing the filling.
  • Make the Cheesecake Filling:
  • In a large mixing bowl, beat the cream cheese until smooth.
  • Add the heavy cream, powdered sugar, and vanilla extract. Continue to beat until the mixture is smooth and slightly thickened.
  • Fold in the Lotus Biscoff spread until fully incorporated.
  • Pour the filling over the chilled base and smooth the top with a spatula.
  • Topping:
  • Melt the Lotus Biscoff spread in the microwave or over a double boiler until it is pourable.
  • Drizzle or spread the melted Biscoff spread over the cheesecake.
  • Decorate with extra Lotus Biscoff biscuits as desired.
  • Chill:
  • Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.

Recipe Video

Notes

  • Overbeating the Cream Cheese: Overbeating can incorporate too much air, causing the cheesecake to crack.
  • Using Low-Fat Ingredients: Full-fat cream cheese and heavy cream are essential for a rich and creamy texture.
  • Skipping the Chilling Time: The cheesecake needs adequate time to set. Rushing this process will result in a runny filling.

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Meet Elena, Our Culinary Enthusiast

Elena is the driving force behind RecipesIMade.com. With a lifelong love for food and a passion for sharing her culinary creations with others, she's dedicated to bringing you the very best in home cooking. Drawing inspiration from her multicultural background and her travels around the globe, Elena's recipes are infused with flavour, creativity, and a whole lot of love.

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