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Home » Recipes » Desserts and Baking

Published: Feb 9, 2021. Post Updated: Dec 9, 2024

Home » Recipes » Desserts and Baking

Lotus Biscoff Cheesecake

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A Delicious No-Bake Lotus Biscoff Cheesecake with a thick base made with Biscoff  Biscuits and spread, rich, light and creamy Biscoff Cheesecake Filling, and crushed Biscoff biscuits on top! This cheesecake is a Biscoff lovers dream come true.

Lotus Biscoff Cheesecake on a wooden board

Lotus Biscoff Cheesecake

Biscoff spread has all the warmth, cosy feels, caramel notes and flavour of ginger biscuits combined with the earthiness of digestives.

The spread is the perfect consistency to make for an incredibly rich, indulgent cheesecake that is smooth, creamy and just melts in the mouth.

Ingredients in Biscoff Cheesecake

Butter

Digestives

Biscoff

Filling Ingredients

Biscoff

Cream Cheese

Icing Sugar

Double Cream

Topping Ingredients

Biscoff Biscuits

Biscoff Spread

How to make Lotus Biscoff Cheesecake

To make the crust

Crush Lotus Biscoff Biscuits into fine crumbs in a food processor or place in a ziplock bag and crush with a rolling pin.

Biscoff Biscuits in a ziplock bag

Melt Butter and Biscoff in a pan or in the Microwave. Stir the melted Butter into the biscuits in a bowl.

Melted Butter and Biscoff in a pan

Melted butter/biscoff being poured not biscuit crumbs in a bowl

Pour into 8 inch round tin and press down gently and evenly to make the base. Use the back of a spoon to smooth and place in the freezer for 15 minutes to firm up.

Smooth biscuit base in tin

To make the filling

Beat the Cream Cheese, Biscoff and Vanilla together till well combined.

Whip Cream with Icing Sugar to stiff peaks until the cream holds it's shape (6 - 7 minutes). Gently fold in the Cream into the Biscoff mixture until fully combined. Whisk until thickened.

Take the tin out of the freezer and spread over the Biscoff Cream Cheese. Add crushed Biscoff Biscuits and drizzle over Biscoff Spread. Place in the fridge for 4 hours.

Whipped cream in bowl

Biscoff mixture and cream in bowl

Biscoff cream cheese spread on top of biscuit base

To serve

Add crushed Biscoff Biscuits around the edges of the cheesecake and drizzle over Biscoff Spread. Place in the fridge for 4 hours.

Lotus Biscoff Cheesecake side view

Tips and Tricks to make Lotus Cheesecake

The filling - The cheesecake filling can be made in a food processor, high powered blender, or add all of the ingredients to a bowl and beat with a hand mixer.

All about the Base - To make the base you can use Oreos, Bourbon Biscuits or Chocolate Digestives instead.

Take the Cream Cheese and Cream out of the fridge 1  -2 hours in advance - It makes it easier to blend smoothly.

Fold the Cream into the Biscoff and Cream Cheese mixture gently - Just so you aren't losing any volume.

For the drizzled Biscoff on top - Melt Biscoff spread in the Microwave for 30 - 40 seconds

Chill the cheesecake - This cheesecake should be in the fridge for at least 4 hours in the fridge before slicing and serving. 

Use full fat Cream Cheese - Any brand will do but it has to be full fat.

Use any brand of Speculoss or Biscoff Spread - They will all work equally well.

FAQS

Can it be made ahead?

Yes, it can be made up to 5 days in advance.

Can I Freeze Lotus Biscoff Cheesecake?

Yes. After it has set in the fridge, wrap the entire tin (you can remove the sides if you like) in 1 layer of cling film and 1 layer of foil.

It freezes well for up to 2 months. 

How to Defrost Lotus Biscoff Cheesecake:

To defrost this cheesecake, simply thaw in the fridge overnight.

More Cheesecake Recipes:

Nutella Cheesecake

Japanese Cotton Cheesecake

Gulab Jamun Cheesecake

Basque Burnt Cheesecake

if you try this recipe, or any other recipe on tiffin and tea, please take a moment to ⭐ rate the recipe and/ or leave me a 💬 comment. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.

Lotus Biscoff Cheesecake on a wooden board

Lotus Biscoff Cheesecake

Safira
A Delicious No-Bake Lotus Biscoff Cheesecake with a thick base made with Biscoff  Biscuits and spread, rich, light and creamy Biscoff Cheesecake Filling, and crushed Biscoff biscuits on top! This cheesecake is a Biscoff lovers dream come true!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Fridge Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Baking/Dessert, Dessert
Cuisine American, british
Servings 8
Calories 804 kcal

Ingredients
  

CRUST

  • 300 g Biscoff Biscuits
  • 130 g Butter
  • 1 tablespoon Biscoff Spread

CREAM CHEESE FILLING

  • 375 g Double Cream
  • 2 tablespoon Icing Sugar
  • 175 g Biscoff Spread
  • 400 g Cream Cheese
  • ½ teaspoon Vanilla Bean Paste/Extract

SERVE

  • 3 Biscoff Biscuits Crushed
  • 4 tablespoon Biscoff Spread Melted in the Microwave for 30 - 40 seconds

Instructions
 

TO MAKE THE CRUST

  • Crush Lotus Biscoff Biscuits into fine crumbs in a food processor or place in a ziplock bag and crush with a rolling pin. 
  • Melt Butter and Biscoff in a pan or in the Microwave. Stir the melted Butter into the biscuits in a bowl.
  • Pour into 8 inch round tin and press down gently and evenly to make your base. Use the back of a spoon to smooth and place in the freezer for 15 minutes to firm up.

TO MAKE THE FILLING

  • Whip Cream with Icing Sugar to stiff peaks until the cream holds it's shape (6 - 7 minutes).
  • Beat the Biscoff, Cream Cheese and Vanilla together till well combined.
  • Gently fold in the Cream into the Biscoff mixture until fully combined. Whisk until thickened.
  • Take the tin out of the freezer and spread over the Biscoff Cream Cheese.

TO SERVE

  • Add crushed Biscoff Biscuits around the edges of the cheesecake and drizzle over Biscoff Spread. Place in the fridge for 4 hours.

Notes

Tips and Tricks for Lotus Biscoff Cheesecake

  • The filling - The cheesecake filling can be made in a food processor, high powered blender, or add all of the ingredients to a bowl and beat with a hand mixer. 
  • All about the Base - I love a thick biscuit base. To make the base you can use Oreos, Bourbon Biscuits or Chocolate Digestives instead.
  • This recipe requires either a springform or lose bottomed tin.
  • Take the Cream Cheese and Cream out of the fridge 1  -2 hours in advance - It makes it easier to blend smoothly. 
  • Fold the Cream into the Biscoff and Cream Cheese mixture gently - Just so you aren't losing any volume.
  • For the drizzled Biscoff on top - Melt Biscoff spread in the Microwave for 30 - 40 seconds
  • Chill the cheesecake - This cheesecake should be in the fridge for at least 4 hours in the fridge before slicing and serving. 
  • Use full fat Cream Cheese - Any brand will do but it has to be full fat.
  • Use any brand of Speculoss or Biscoff Spread - They will all work equally well.

Can it be made ahead?

Yes, it can be made up to 5 days in advance.

Can I Freeze Lotus Biscoff Cheesecake?

Yes. After it has set in the fridge, wrap the entire tin (you can remove the sides if you like) in 1 layer of cling film and 1 layer of foil. It freezes well for up to 2 months. 

How to Defrost Lotus Biscoff Cheesecake:

To defrost this cheesecake, simply thaw in the fridge overnight.

Nutrition

Calories: 804kcalCarbohydrates: 51gProtein: 9gFat: 64gSaturated Fat: 32gTrans Fat: 1gCholesterol: 154mgSodium: 475mgPotassium: 159mgFiber: 1gSugar: 26gVitamin A: 1767IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Keyword Biscoff Cheesecake, Speculoos Cheesecake
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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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