No-bake lotus biscoff cheesecake is very easy to make at home, made without gelatin and eggs and has the delicious taste of lotus cookies and cookie butter flavor.
If you like the taste of lotus biscoff cookies and cookie butter, you will definitely love this no-bake biscoff cheesecake recipe version. This cheesecake is extremely creamy and really tasty, made with cream cheese that we generally use in cheesecake recipes and flavored with lotus biscoff .
For more no bake desserts try my No Bake Pineapple pie, No Bake Eclairs Cake and No Bake Mini Oreo Cheesecakes.
INGREDIENTS:
- FOR THE CRUST:
- Lotus biscoff cookies
- Melted butter- I used unsalted butter.
- FOR THE FILLING:
- Cream cheese- softened to room temperature.
- Biscoff cookies butter -Use the smooth cookie butter, not the crunchy one.
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- FROSTING:
- Biscoff spread- Optional, but I love adding a layer of melted Biscoff over the cheesecake. you can make a drip affect too.
HOW TO MAKE NO-BAKE LOTUS BISCOFF CHEESECAKE:
This recipe follows a simple 3-step process. I like to use a spring-form pan because it makes the removal of the cheesecake so much easier. you will need a 7-inch spring foam pan.
Step 1- Make the crust:
Start by preparing the cookie crust. Make fine crumbs of lotus cookies in a blender, add melted butter and mix until combined. Transfer the cookie base into an 7-inch spring-form cake pan and press down with firmly.
Step 2- Make the filling:
Next, prepare the cheesecake filling. In a large mixing bowl, add the cream cheese, Biscoff spread, powdered sugar and vanilla extract, beat until smooth and creamy.
In another bowl beat the cold whipping cream until stiff peaks. gently fold cream cheese and whipped cream together.
Spread the cream cheese mixture over the crust. smooth out the top. Refrigerate it overnight.
Step 3- Make the frosting:
Melt extra Biscoff and spread over the top of the firm cheesecake. Refrigerate for another half an hour to firm up.
Decorate with whipped cream and extra cookies.
RECIPE VIDEO:
OTHER NO-BAKE RECIPE YOU MIGHT LIKE:
📖 Recipe
No- Bake Lotus Biscoff Cheesecake Without Gelatin
Ingredients
FOR THE CRUST:
- 19 cookies(150g) lotus biscoff cookies
- ¼ cup (60g) unsalted butter, melted
FOR THE CHEESECAKE FILLING:
- 400 gram cream cheese, room temperature
- 1 cup (280g) biscoff cookie butter
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- ½ cup (125ml) heavy whipping cram
FOR THE FROSTING:
- 75 gram biscoff cookie butter, melted
- few cookies for decoration
Instructions
FOR THE CRUST:
- Start by preparing the cookie crust. Make fine crumbs of lotus cookies in a blender, add melted butter and mix until combined. Transfer the cookie base into an 7-inch spring-form cake pan and press down with firmly.
FOR THE CHEESECAKE FILLING:
- In a large mixing bowl, add the cream cheese, Biscoff spread, powdered sugar and vanilla extract, beat until smooth and creamy.
- In another bowl beat the cold whipping cream until stiff peaks. gently fold cream cheese and whipped cream together.
- In another bowl beat the cold whipping cream until stiff peaks. gently fold cream cheese and whipped cream together.
- Spread the cream cheese mixture over the crust. smooth out the top. Refrigerate it overnight.
FOR THE FROSTING:
- Melt extra Biscoff and spread over the top of the firm cheesecake. Refrigerate for another half an hour to firm up.
- Decorate with whipped cream and extra cookies.
Video
