Lotus Cheesecake Recipe No Bake

This No Bake Biscoff Cheesecake is super easy to prepare with 7 ingredients only - no eggs and no gelatine required! It is packed with the spicy flavours of Biscoff Cookie Butter (Speculoos) and makes a decadent dessert that is perfect for a special occasion.

There aren't many desserts that I love more than a Biscoff Cheesecake. Being originally from Belgium, the sweet and spicy flavours of Biscoff (or Speculoos as they are traditionally called) bring me straight back home.

This recipe is a great No Bake dessert that is a fun variation to my Baked Biscoff Cheesecake or Mini Biscoff Cheesecakes versions. All you need to make it are 7 ingredients; no eggs and no gelatine required!

Mini Biscoff Cheesecakes (no Bake)

This No Bake Lotus Biscoff Cheesecake Recipe is packed with Biscoff flavours: in the Biscoff cookie crust, the cookie butter cheesecake filling, the fun Lotus Biscoff spread swirls and Speculoos Cookies topping. The creamy, slightly tangy cream cheese simply works perfectly with the fragrant flavours of Biscoff.

You only need 7 basic ingredients to make this lotus biscoff cheesecake; how easy is that!? Some of them are used a few different times like the biscoff biscuits for the crumbs and topping and the cookie butter spread inside the cheesecake filling and for the swirl.

Making this cheesecake in two layers separated with a swirl of biscoff is optional here. If preferred, pour the entire cheesecake mixture over the chilled crust and use half of the biscoff spread quantity to create the swirl over it.

No Bake Biscoff Swirl Cheesecake Bars

Speculoos are traditional Belgian Cookies (sometimes called Speculaas or Spekulatius in other neighbouring countries) made from a specific type of Brown Sugar (

) and a mix of Spices. They have a spicy caramel flavour and the spread made from it has the consistency of peanut butter.

Biscoff was a name given to Speculoos Cookies by the Belgian company Lotus when they started to export the cookies outside of Europe. So even though Biscoff is a Speculoos Cookie, not all Speculoos Cookies are Biscoff.

No Bake Biscoff Cheesecake!

Biscoff is a branded product by the Belgian company Lotus while Cookie Butter (sometimes called Speculoos Butter) is a more generic name used by different brands.

Although each brands recipe slightly vary, both Biscoff Spread and Cookie Butter are basically made from crushed Speculoos Cookies mixed with oil. They can be substituted equally.

Absolutely, using the crunchy cookie butter spread will add a fun texture to the cheesecake! You can use it both inside the cream cheese mixture or to create the Biscoff swirl.

Jane's Patisserie Speculoos Biscoff Cheesecake Recipe

I didn't want to cover the pretty pattern created by the Biscoff Swirl so I simply finished the cheesecake with small pieces of Biscoff Cookies.

For an even more decadent dessert, you could also pipe some Cookie Butter Cream Cheese Frosting over it or finish the cake with the same Biscoff Whipped Cream I used over this Biscoff Cake.

The No Bake Biscoff Cheesecake should be kept in the fridge. Because it needs a little while to set, it is actually a great make ahead dessert that can be prepared a day in advance and left in the fridge to set overnight. It is best served within a day but leftovers can be kept in the fridge for up to 3 days.

Easy No Bake Biscoff Cheesecake Recipe

Made this recipe? Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

This No Bake Biscoff Cheesecake is super easy to prepare with 7 ingredients only, no eggs and no gelatine. It is packed with decadent, spicy flavours of Biscoff Cookie Butter (Speculoos) and makes a delicious dessert for a special occasion.

Calories: 600 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 49 g | Saturated Fat: 23 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 0.3 g | Cholesterol: 86 mg | Sodium: 138 mg | Potassium: 77 mg | Sugar: 24 g | Vitamin A: 1105 IU | Vitamin C: 0.1 mg | Calcium: 56 mg | Iron: 0.1 mg

The Best Vegan Lotus Biscoff Cheesecakes (no Bake!)

Tried this Recipe? Leave a comment + star rating below and tag us @a.baking.journey on Instagram with a photo of your creation!This dreamy, creamy Biscoff Cheesecake is a super impressive treat but with just FIVE INGREDIENTS.No skill, no baking, no faff required! You have to try this one, but don’t blame me when you can’t stop eating it…

This one was originally based on my Oreo Cheesecake and my Nutella Cheesecake. These are both BIG cheesecakes, and I really wanted to come up with something this year that was:

Biscoff cookies are delicate, small-crumb delights that were created in 1932 and continue to be made in Belgium by a family business to this day.Meanwhile the spread with the same flavour has taken the internet by storm.

Easy No Bake Lotus Biscoff Cheesecake Recipe

When testing this recipe, we decided to use Lotus Biscoff spread to not only sweeten it (so no need for more sugar), but also decorate it. This means fewer ingredients and processes = WIN!

After a few trials, we also refined the ingredients list to use one full jar of Biscoff so there’s also no waste. Hurrah for 5 ingredient recipes!

This cheesecake is also slightly shallower than some of my other ones (to keep it affordable), but still has the perfect ratio of biscuit base vs cream filling vs topping.

No Bake Biscoff Salted Caramel Cheesecake

5. When almost ready to serve, melt the Lotus Biscoff spread gently in a pan or microwave. While still warm, pour over the cheesecake while in the tin. Smooth evenly.

Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

No Bake Lotus Biscoff Cheesecake

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

Biscoff Cheesecake Recipe

Make sure you whip the cream straight from the fridge as room temperature cream doesn’t whip as well. Be sure to whip it enough so that it holds its shape – more like the texture of ice cream. HOWEVER, don’t over-whip it or it can split! (Use an electric whisk if you have one.)

Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

No Bake Lotus Cheesecake Recipe

Melt this very gently in the pan so it loosens up. Don’t let it get too hot but warm enough to pour over the top of the cheesecake until it’s covered all over.

If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving. This also might happen if you haven’t left it to go cold enough in the fridge in between steps.

This is a shallower cheesecake than I usually make but I’d still recommend this 7″ tin, which will give you plenty of room and is very easy to use. You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter than the ones in the pictures.

No Bake Biscoff Cheesecake

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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@).

This delicious Biscoff Cheesecake is creamy, crumbly and requires NO BAKING. A dreamy make-ahead dessert that will impress diners but takes just 5 ingredients and 20 minutes of prep.

Vegan Biscoff Cheesecake

Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using.

Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). REMOVING CHEESECAKE FROM THE TIN: Run around the outside of the tin with a warm knife to easily remove