Oh, Biscoff lovers! I offer you the perfect cheesecake with a yummy Biscoff topping! No-bake Lotus Biscoff Cheesecake is a layer of crunchy and buttery biscuits, covered with an exquisitely creamy cheesecake layer, and topped with a mellow layer of Biscoff.
This combination of butter, cream, and Biscoff Lotus cookies creates an extraordinary taste of soft peaks with a creamy texture!
Have you tried to make it but just couldn’t get the desired result? Do not worry anymore! Here's a fantastic recipe for a no-bake Biscoff cheesecake. You just have to follow the preparation method step-by-step.
Leave your comments and questions at the end of this post.
Yummy No-Bake Lotus Biscoff Cheesecake!
Simple No Bake Lotus Biscoff Cheesecake
It is true that people usually make cheesecake bake recipes for special occasions, but it is not as difficult to make as you thought. Now that we have dispelled the myth that making cheesecake is complicated, as people generally believe it to be, you need to realize that there are some tricks to implement in order to ensure that you get the perfect cheesecake without cracks. You also need to know that your ingredients need to be at room temperature in order to get the perfect cheesecake.
I love using this easy and perfect recipe for my cheesecake because it never fails to come out just the way I enjoy it. You can decide to make Biscoff desserts to your taste. You can also choose to go for a No-bake Lotus Biscoff Cheesecake or the regular Lotus Biscoff Baked Cheesecake. Although there are several Lotus Biscoff cheesecake recipes, this one happens to be a family favorite.
As mentioned earlier, making a No-bake Lotus Cheesecake is easy as long as you know the right steps to take. For instance, you need to know the proper procedures for making the crust, creamy Biscoff cheesecake filling, and Lotus filling, amongst other things. Let us dive straight to making you that super decadent cheesecake.
Variations on Lotus Biscoff
To make some variations in the Biscoff cheesecake, you can replace the Biscoff biscuits in the filling with melted Biscoff spread, but do not forget that you need the Biscoff biscuits for the Biscoff biscuit base.
Also, you can substitute the Biscoff butter with a consistency of peanut butter or unsalted butter. You can use another brand of cookie butter.
Regular cream cheese can be substituted with any of the other following options: Philadelphia cream cheese, double cream, full-fat cream cheese, or whipped cream.
Another variation you must try is to replace the Lotus Biscoff biscuits in the cheesecake with another type of biscuit you prefer. For example: if you use the Oreo biscuits, you get a no-bake Oreo cheesecake. You can also use Speculoos cookies, which is a really nice variation.
Instead of white whipped cream, you can decorate the cheesecake with ice cream or icing sugar using an offset spatula.
Tips on How to Make a Cheesecake that Will Not Crack
Cracks on top of the cheesecakes are mostly among the challenges that people face when they try to make cheesecakes. However, with many decorated toppings, all cracks on cheesecakes can be covered entirely.
There are two significant causes for cracks on cheesecakes. One of them is because of the drastic change in room temperature. Another reason is due to the excess air.
For best results, follow these necessary tips that will help you to get a no-cracks cheesecake while you make it.
Moderate Room Temperature
One of the tips you need to follow is to keep the ingredients and start to make the dessert at room temperature. For the cheesecake to come out without cracks, the room temperature has to be subtle. I make sure that I do not freeze my ingredients before using them to avoid my cheesecake from cracking.
Avoid Overmixing
You should also avoid overmixing the ingredients of the cheesecake. Generally, overmixing creamy desserts cause air bubbles and make them crack or not come out as solid as they should. Therefore, I try as much as I can to not overmix the batter. Whether you do it manually or using an electric stand mixer, it’s important to mix the ingredients in a large bowl at medium speed.
Slow cooling
Another tip to ensure that your cheesecake comes out without cracks is to make sure that the cheesecake cools slowly. That means that you should not put the cake in the refrigerator immediately after you just made it. If you’re baking the cheesecake, this is essential but has very little effect on a no-bake cheesecake.
Avoid Overcooking
Overcooking is also something you need to avoid while making your bake cheesecake recipe. That means that you should keep your eyes on the cheesecake, especially if you are making a Baked Lotus Biscoff Cheesecake. Hence, do not leave the cake for too long in the oven if you are baking it.
Frequently Asked Questions
After finishing preparation of the No-Bake Lotus Biscoff Cheesecake, you should not freeze it! Simply store it in the refrigerator for 6 hours or overnight.
You can store your No-Bake Lotus Biscoff Cheesecake in an airtight container in the fridge and consume it within 3-4 days. You can also wrap them with plastic wrap or aluminum foil and keep them in the fridge.
Yes, sure! You can replace the Biscoff biscuits with Oreo biscuits, so that you get a No-Bake Oreo Cheesecake. You can also use another type of biscuits you prefer.
Absolutely! You can use heavy whipping cream in place of condensed milk.
For sure! Use vegan cream cheese instead of cream cheese and replace Biscoff butter with vegan butter.
A Mouthwatering No-Bake Lotus Cheesecake You Will Love!
Ingredients
FOR THE CRUST
- Lotus Biscoff Cookies
- Melted butter
FOR DECORATING
- White chocolate
- Melted Biscoff butter
- Biscoff cookie crumbs
FOR CHEESECAKE
- Gelatin
- Water
- Condensed milk
- Cream cheese
- Biscoff Cookie Butter
- Vanilla extract
Check the recipe card for quantities.
Directions For Making The Biscoff Cookie Crust
- Add Biscoff lotus biscuits to a food processor.
- Pulse cookies into fine crumbs.
- Stir in the melted butter until all components are combined.
- Prepare a springform tin by putting butter in the pan or line the pan's inside and the side with parchment paper.
- Evenly spread the crumbs mixture into the prepared springform pan.
- Press it down with your hand or the bottom of a drinking glass or measuring cup.
- Set the whole crust aside.
Simple Prep of No-Bake Lotus Biscoff Cheesecake
- Add the mixture of gelatin and cold water to a small bowl.
- Set the bowl with the combination aside.
- Add cream cheese, condensed milk to a separate bowl. To make the cheesecake mixture, add room temperature cream cheese and condensed milk to a separate bowl.
- Mix the cheese and milk with a hand mixer at medium speed.
- Add the lotus Biscoff spread to the cream cheese mixture and mix until all components combine.
- Add vanilla extract, gelatin, and mix thoroughly again.
- Transfer the batter to the crust set aside previously.
- Use a rubber spatula to spread the batter evenly.
- Please keep it in the refrigerator to cool off overnight or for 6 hours.
- Use a piping bag to decorate it with Biscoff crumbs, malted Biscoff butter, and white chocolate.
- Now, this is my best part! Enjoy this lovely Biscoff dessert!
Other Recipes You Must Try:
- Perfect Red Velvet Cookies Using Cake Mix
- The Philadelphia Caramel-Pecan Cheesecake
- Lemon Cookies Using Cake Mix
- Fresh Apple Bundt Cake with Cake Mix
- Glazed Lemon Pound Cake With Pudding
- Klecha Recipe | Date cookies (كليجة)
- Homemade Luqaimat (Awamat / Lokma)
- Yummy Crunchy Kunafa Rolls
- Easy Homemade Ashta Cream (قشطة للحلويات)
- Basbousa with Cream (Hareesa Recipe)
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
No bake lotus biscoff cheesecake
Ingredients
For The Crust
- 25 Biscoff Cookies about 2 cups of cookie crumbs
- ½ cup Melted Butter
For Decorating
- ¼ cup Melted White Chocolate
- 4 tablespoons Melted Biscoff Butter
- 5 Biscoff Cookies Crumbs
For Cheesecake
- 1 teaspoon Gelatin
- 2 tablespoons Water
- 1 Can Condense Milk
- 8 oz. Cream Cheese (at Room temperature)
- ½ cup Biscoff Cookie Butter (Microwave for 15 seconds)
- 1 teaspoon Vanilla
Instructions
Directions For Making The Crust
- Add Biscoff cookies to a food processor.
- Pulse cookies into fine crumbs.
- Stir in the melted butter until all components are combined.
- Prepare a springform pan by putting butter in the pan or line the pan's inside and the side with parchment paper.
- Evenly spread the crumbs mixture to the prepared springform pan.
- Press it down with your hand or the bottom of a drinking glass or measuring cup.
- Set the whole crust aside.
How to Make No-bake Lotus Biscoff Cheesecake
- Add the mixture of gelatin and water to a small bowl.
- Set the bowl with the combination aside.
- Add cream cheese, condensed milk to a separate bowl.
- Mix the cheese and milk with a handheld mixer on medium speed.
- Add the Biscoff cookie butter and mix until all components combine.
- Add vanilla, gelatin, and mix thoroughly again.
- Transfer the batter to the crust set aside previously.
- Use a spatula to spread the batter evenly.
- Please keep it in the refrigerator to cool off overnight or for 6 hours.
- Decorate it with Biscoff crumbs, malted Biscoff butter, and white chocolate.
- Enjoy this lovely Biscoff dessert!
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