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

Base

Butter

Digestives

Biscoff

Filling Ingredients

Biscoff

Cream Cheese

Icing Sugar

Double Cream

Topping Ingredients

Biscoff Biscuits

Biscoff Spread

How to make Lotus Biscoff Cheesecake

  •  

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.

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.Whipped cream in bowlBiscoff mixture and cream in bowlBiscoff cream cheese spread on top of biscuit base

  • 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.

Lotus Biscoff Cheesecake side view

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 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.

More Cheesecake Recipes:

Nutella Cheesecake

Japanese Cotton Cheesecake

Gulab Jamun Cheesecake

Basque Burnt Cheesecake

**if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

Lotus Biscoff Cheesecake

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!

Course Baking/Dessert, Dessert
Cuisine American, british
Keyword Biscoff Cheesecake, Speculoos Cheesecake
Prep Time 10 minutes
Fridge Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 804 kcal
Author Safira

Ingredients

CRUST

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

CREAM CHEESE FILLING

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

SERVE

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

Instructions

TO MAKE THE CRUST

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

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

  3. 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

  1. Whip Cream with Icing Sugar to stiff peaks until the cream holds it's shape (6 - 7 minutes).

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

  3. Gently fold in the Cream into the Biscoff mixture until fully combined. Whisk until thickened.

  4. Take the tin out of the freezer and spread over the Biscoff Cream Cheese.

TO SERVE

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

Recipe 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 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 Facts
Lotus Biscoff Cheesecake
Amount Per Serving
Calories 804 Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 32g200%
Trans Fat 1g
Cholesterol 154mg51%
Sodium 475mg21%
Potassium 159mg5%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 26g29%
Protein 9g18%
Vitamin A 1767IU35%
Vitamin C 1mg1%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.