No-bake, no gelatine, no eggs yet this lotus biscoff cheesecake is rich, creamy and set up beautifully. Make this ultra-smooth dessert with crunchy buttery biscoff cookie crust and light, creamy biscoff filling, topped with the delicious biscoff spread and sprinkled with some more lotus cookies.

WHY YOU’LL LOVE THIS RECIPE!

• It is a no-bake, no gelatine and no egg recipe so it is super easy to make and requires only a few ingredients.
• It is light and creamy unlike baked cheesecake so everyone will love it.

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• No need to turn your oven on which is definitely an advantage on a hot day so a perfect summer dessert.
• This recipe is magical because of biscoff spread and cookies(or biscuits) so no one can resist it.
• Such a crowd-pleaser dessert with little effort so ideal for any occasion.

INGREDIENTS YOU’LL NEED TO MAKE IT!

For exact quantities, head to the recipe card at the end of this post. Here is what you’ll need to make this creamy cheesecake,

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• Lotus Biscoff Cookies (or biscuits)
• Lotus Biscoff Spread: I used a smooth biscoff spread to get a smooth texture.
• Unsalted butter (melted): Use unsalted and good-quality butter. It is used to set the base.
• Cream cheese: Always use full-fat cream cheese for this recipe as if you use low-fat cream cheese it will not set up properly. I used Philadelphia cream cheese (original).
• Heavy Whipping Cream (or double cream/ heavy cream): It is best to use whipping cream or 35% cream (double cream) because any cream less than 35% fat content will not whip or does not work better. You can use double cream instead if you don’t have whipping cream on hand. I used whipping cream here. Whipping cream gives a smooth and creamy texture to this cream cheesecake and also helps it to retain its shape.
• Icing sugar/powdered sugar: Sifted. It sweetens the cheesecake and also gives a hold to it.

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• Lemon juice: Always use fresh lemon juice. A little bit of lemon is used to, balance the sweetness of the biscoff spread and it plays a very important role to set up the cheesecake beautifully.

THINGS YOU’LL NEED TO MAKE IT!

• 8” or 9” springform cake tin
• Food processor or ziplock bag and a rolling pin to crush the cookies.
• Bench scraper or offset spatula to smooth out the filling.
• Hand-held electric beater.

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WHY LEMON JUICE IS USED IN NO-BAKE CHEESECAKE?

It is no-bake, no egg and no gelatine cheesecake so it is essential to keep the cheesecake together. Lemon juice is acidic. The acid in the lemon juice reacts with the fatty proteins to thicken and set the cheesecake so it makes that nice, thick and creamy texture.

Due to that very reason, cheesecake retains the shape that you are looking for! It also improves the taste of the cheesecake as it balances out the sweetness of the biscoff.

Don’t add too much lemon juice otherwise it will curdle the ingredients!

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HOW TO MAKE IT STEP BY STEP

Here is how to make this no-bake cheesecake that you all loved so much.

STEP 1: MAKE THE CRUST

• Grease and line the bottom and sides of an 8” or 9” springform round cake pan with baking paper.
• Crush the lotus biscoff cookies in a food processor or a ziplock bag with a rolling pin until they are a fine crumb. Add melted butter to the cookie crumbs and mix until they are coated well and resemble wet sand.
• Pour the cookie mixture into the spring form cake pan and spread it out evenly. Press it down firmly using the bottom of a glass. The crust is ready. Pop it in the fridge for one hour to set completely or in the freezer for 15-30 minutes while you prepare the cheesecake filling.

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STEP 2: MAKE THE CHEESECAKE FILLING

• Chill the mixing bowl and beater attachment in the fridge for 30 minutes. Pour the whipping cream (chilled) into the chilled bowl, add in half of the icing sugar then beat it at medium speed until stiff peak forms (it will take approximately 2-3 minutes). Avoid over beating otherwise it will turn into butter. Set aside.
• Take another large mixing bowl, add the softened cream cheese (should be at room temperature) and lemon juice, beat it for a minute then add vanilla extract, icing sugar and biscoff spread then beat again until it becomes smooth and fluffy (approximately 2 minutes). Microwave the biscoff spread just for 10 seconds to melt it a little bit before mixing it into the cream cheese mixture.

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• Fold the chilled whipped cream into the cream cheese mixture in two additions. Fold it gently with a spatula to avoid the deflating of the filling.
• Spread the mixture evenly onto the cookie crust. Smooth it out with an offset spatula or bench scraper.
• Tap a few times on the counter, cover with plastic wrap and refrigerate for at least 8-10 hours or overnight (preferably).

STEP 3: ADD THE TOPPING

• In a microwave-safe bowl, add biscoff spread and microwave for 25-30 seconds, mix well with a spoon and pour over the cheesecake, spread evenly with a spoon and pop in the freezer for 15-20 minutes to set the top.

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• Sprinkle some crushed biscuits over the top.
• Cut into pieces using a sharp knife and drizzle some melted biscoff spread and serve.

RECIPE TIPS

• Don’t crush biscuits into powder as it will make the crust hard and will be difficult to cut smoothly. Just make crumbs. To set the base properly, leave it in the fridge for at least 1 hour before adding the filling. In this way, the crumbs will not mix into the filling.
• Use room temperature cream cheese. If it is cold, it will not mix in properly and ends up in a grainy cheesecake.

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• You need to use full-fat cream cheese to set it properly. Likewise use heavy whipping cream as low-fat cream cheese or whipping cream will not set up properly.
• Beat the whipping cream to stiff peaks, separately then fold into the cream cheese mixture gently as it helps the cheesecake to set properly.
• Don’t skip the lemon juice as it helps to keep the cheesecake together.
• To get cheesecake filling to set up completely, refrigerate it for at least 8-10 hours or overnight preferably.
• To easily get the cheesecake out of the pan, use a steam towel or warm wet cotton cloth and keep it around the pan for a few seconds. Then gently remove the ring of the springform pan.
• To get the perfect slice, fill a large bowl or vessel with hot water, dip your knife into the water then pat it dry with tissue paper or a clean cloth before slicing. Repeat the same before every cut to get a smooth cut every time. 

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HOW TO STORE IT?

You can store any leftover cheesecake (if it will last that long) in the refrigerator. It will stay fresh for up to 5 days.

You can keep it in the freezer for up to 1-2 months if it is well covered. Thaw it completely in the refrigerator overnight before serving.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy eating! 😊