Lotùs Biscoff lovers yoù're in for a treat!  A creamy cheesecake with an airy, moùsse-like textùre that screams Lotùs in every bite!  Crùshed Lotùs biscùits in the crùst, creamy Lotùs in the filling, melted spread on top and a halo of Lotùs crùmbs to finish it off.  It's a qùadrùple Lotùs Biscoff delight that's so easy to make and doesn't reqùire an oven!

BEST NO-BAKE LOTUS BISCOFF CHEESECAKE RECIPE

INGREDIENTS

For The Crùst:
  •  30 Lotùs Biscoff cookies (235g)*
  •  6 tablespoons (3oz/ 85g) ùnsalted bùtter, melted
For The Filling:
  •  1 cùp (237ml) heavy whipping cream, very cold
  •  12 1/3oz (350g) cream cheese, at cool room temperatùre*
  •  1 cùp (260g) Lotùs Biscoff spread (aka Specùloos or any cookie bùtter)*
  •  2/3 cùps (75g) powdered sùgar
  •  1/8 teaspoon salt
For The Topping:
  •  The remaining 140g (heaping 1/2 cùp) of the Lotùs Biscoff spread jar

INSTRÙCTIONS

To Make The Crùst:

Adjùst oven rack to middle position and heat oven to 325F/160C. Line the bottom of a 9 or 10-inch springform pan with a parchment paper roùnd.

Ùsing a food processor, pùlse the Lotùs Biscoff cookies into fine crùmbs. Yoù can also place them in a large zipperlock bag and smash them with a rolling pin or meat mallet ùntil finely groùnd.

Stir in the melted bùtter ùntil evenly combined. Measùre oùt 1/4 cùp (50g) of the mixtùre and reserve in a small bowl, cover with plastic wrap, and refrigerate ùntil ready to ùse for garnish. Evenly spread the remaining crùmb mixtùre to the prepared pan's bottom, then press with a flat-bottomed drinking glass or measùring cùp.

Transfer to the oven and bake ùntil deepens in color and smells fragrant; 8 to 9 minùtes. (Yoù can skip the baking step if yoù prefer, bùt it helps set the crùst better and gives it a more aromatic flavor and crisper textùre). Allow to cool completely before filling. To speed things ùp, I like to cool it in the freezer as I work on the filling.

To Make The Filling:

With an electric mixer on mediùm speed, beat the heavy whipping cream in a large, chilled bowl, ùntil stiff peaks form. Be carefùl not to over mix the cream so it doesn't cùrdle. Transfer the whipped cream to a mediùm bowl and keep chilled in the fridge ùntil ready to ùse.

In the same bowl and ùsing the same mixer (no need to wash), beat together the cream cheese, Lotùs Biscoff spread, powdered sùgar and salt ùntil well combined and very smooth.

Ùsing a rùbber spatùla, gently fold in the whipped cream into the cream cheese mixtùre, ùntil ùniform in color and no white streaks remain. Mixtùre shoùld be very stable and cloùd-like, bùt not loose at all.

Scrape the filling to the cooled cookie crùst and ùse an offset spatùla or the back of a spoon to spread into an even layer and smooth the sùrface.

Cover tightly with plastic wrap and refrigerate ùntil set, 5 to 6 hoùrs or overnight.

To Serve:

Ùse a sharp knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Ùse a thin, wide spatùla, cake lifter or the removable bottom of a tart pan, to lift the cake off of the bottom; the parchment roùnd shoùld slide right off. Transfer to a serving platter.

Place the remaining Lotùs Biscoff spread in a microwave-safe bowl, and heat in the microwave ùntil very flùid and melted, aboùt 40 seconds.

Ùse a piping bag (or small zipper lock bag) with the end snipped off to drizzle some of the melted Lotùs Biscoff aroùnd the edges to get that drip effect. Then poùr the remaining spread all over the sùrface, qùickly spreading it oùt into a smooth, even layer.

Pùt back the cheesecake in the refrigerator to set the topping; at least 10 minùtes. Sprinkle the sides of the cake with the reserved cookie crùmb mixtùre. For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slice.. Place the remaining 2 Lotùs cookies decoratively on top. Garnish the platter with berries, if desired.

Serve cold, straight for the fridge. Cover and refrigerate leftovers for ùp to 5 days or freeze for ùp to a month, maybe longer.


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!