Easy Lotus Biscoff Cheesecake (No Bake)

This decadent cheesecake is so easy to make but looks like a showstopper! This is much easier to make than a baked cheesecake and is perfect for a special occasion. Just like my no-bake cheesecake with mascarpone and strawberry and white chocolate cheesecake, you don't have to worry about a fussy water bath.

If you're looking for an amazing dessert for a birthday party, dinner party or celebration, then you have to make this cookie butter cheesecake. It is so simple to make and you can make it ahead of time.

If you're a cookie butter lover, you must try my Biscoff stuffed cookies, brown butter cookie butter blondies and biscoff cake!

Ingredient Needed

• Cream Cheese: Use full fat cream cheese, I always use the Philadelphia brand. If you're based in Europe and your cream cheese comes in tubs, make sure to squeeze the cream cheese with a paper towel before adding to your bowl. European cream cheese has excess moisture in it that you need to remove.
• Lotus Biscoff Spread: If you don't have Biscoff Speculoos cookie butter where you are, you can use Trader Joes Cookie Butter instead!
• Biscoff Cookies: I used Biscoff Lotus biscuits for the crust though you could use graham crackers or digestive biscuits if you prefer. I have tested this recipe with regular Biscoff cookies and Biscoff sandwich cookies. Either cookie will work!

See the recipe card for full information on ingredients and quantities.

Step by Step Instructions

Step 1 : In a blender or food processor, crush your biscoff cookies until you have fine crumbs. Pour in your melted butter and mix until the crumbs are evenly moist.

Step 2: Press the crumbs into the bottom of a 9" springform pan. Use a rubber spatula or the bottom of a measuring cup to even out the bottom. Place in the freezer for 20 minutes to firm up.

Step 3: In a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, whip up your heavy cream on medium-high speed until you have stiff peaks. Set aside.

Step 4: In a stand mixer fitted with the paddle attachment, beat your softened cream cheese until it is smooth on medium speed.

Expert Tips & Tricks

• Kitchen Scale: I always recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking. The only ingredient you don't want at room temperature is the heavy cream, keep that cold.
• Cream Cheese: If you're based in Europe, pat down your cream cheese with a paper towel. The cream cheese in Europe has a lot more moisture than in North America.
• Chill Cheesecake: For best results, chill your cheesecake for 12 hours. I tried slicing it at 6 hours and while it was fine, it was definitely much cleaner after 12.
• White Chocolate: You could substitute the melted cookie butter on top for melted white chocolate.
• Decorating: if you want to make this no-bake Biscoff cheesecake even more indulgent, you can pipe whipped cream all along the sides and then sprinkle more Biscoff cookie crumbs on top of the whipped cream!
• Removing it From the Pan: once you're ready to take the cheesecake out of the springform pan, use a small offset spatula all along the sides of the cheesecake. To make the sides extra clean, you can warm up the offset spatula under hot water, quickly wipe dry, and then use it to run along the edges of the cheesecake.