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Published: Jan 1, 2023 · Modified: Mar 20, 2025 by Huma · This post may contain affiliate links ·

No-Bake Lotus Biscoff Cheesecake Without Gelatin

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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.

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No- Bake Lotus Biscoff Cheesecake Without Gelatin

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.

No- Bake Lotus Biscoff Cheesecake Without Gelatin

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.

No- Bake Lotus Biscoff Cheesecake Without Gelatin

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:

YouTube video

OTHER NO-BAKE RECIPE YOU MIGHT LIKE:

No Bake Eclairs Cake

No Bake Strawberry Cheesecake Cups

Pineapple Dream Dessert

📖 Recipe

No- Bake Lotus Biscoff Cheesecake Without Gelatin

No- Bake Lotus Biscoff Cheesecake Without Gelatin

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.
5 from 1 vote
Print Pin Save Go to Collections
Course: Dessert
Cuisine: American
Keyword: biscoff cheesecake, cookie butter cheesecake, lotus cheesecake, no0-bake lotuss biscoff cheesecake
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
Servings: 12 serving
Author: Huma

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

YouTube video

Notes

Biscoff cheesecake should always be stored in the refrigerator, covered and refrigerate for up to 2 weeks or freeze up to 4 months. 
 
 

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5 from 1 vote (1 rating without comment)

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About me

Hey there! I'm Huma M- the food blogger behind Full Kitchen Recipes. I live in Raleigh, North Carolina with my loving husband and two beautiful daughters. My journey into the world of cooking and sharing recipes began with a simple desire to bring ease and joy into the kitchens of busy moms like myself.

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