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  • Serves 10
  • 240 minutes
  • Difficulty Hard
  • 12 Ingredients

47 Comments

I took this cheesecake to a couple of recent gatherings and needless to say, it stole the show!
If I got a dollar for every time I’ve been asked to share a Lotus Biscoff cheesecake recipe, I’d be…well…not quite a millionaire, but maybe close to a hundredanaire.


Ingredients (serves 10)

  • For the crust
  • 30 / 235g Lotus Biscoff cookies
  • 6 tablespoons (3oz/ 85g) unsalted butter, melted
  • For filling
  • 1 cup (237ml) heavy whipping cream, very cold
  • 12 1/3oz (350g) cream cheese, at cool room temperature
  • 1 cup (260g) Lotus Biscoff spread (aka Speculoos or any cookie butter)
  • 2/3 cups (75g) powdered sugar salt
  • 1/8 teaspoon salt
  • 250g Cream cheese, I use Kiri Creamy, the one in the tub, not the squares.
  • FOR THE TOPPING
  • The remaining 140g (heaping 1/2 cup) of the Lotus Biscoff spread jar

Method

  1. Adjust oven rack to middle position and heat oven to 325F/160C. Line the bottom of a 9 or 10-inch springform pan with a parchment paper round.
  2. Begin by grinding up a full 250g packet (except 2) of those delectable Lotus cookies into fine crumbs.  Off to a great start already! Then mix the crumbs up with melted butter. Set aside 1/4 cup (50g) of the crumb mixture to garnish the rim with later.
  3. Pack the rest of the crumb mixture into the bottom of a springform pan.  Evenly spread the remaining crumb mixture to the prepared pan's bottom, then press with a flat-bottomed drinking glass or measuring cup. Now, if you want to stay true to the “NO BAKE” nature of the recipe, you can leave it as is and all will be good with the world, but I love to bake it for just about 8 minutes.  This helps set the crust better and gives it a more aromatic flavor and crisper texture.  Your call!  Just be sure to let it cool completely before pouring in the filling.
  4. TO MAKE THE FILLING: Beat together the cream cheese, Lotus Biscoff spread, powdered sugar and little salt until nice and creamy. Then gently fold in some previously whipped cream to lighten it up.
  5. Plop and spread that yummy cheesecake filling into a smooth layer, trying with all your might, not to ditch the idea of making a cheesecake and eat it all up with a spoon. The filling should be thick and spreadable and not soupy at all. At which point, cover that deliciousness, bid it farewell and refrigerate until set; about six-ish hours, even better overnight.
  6. To ensure a sturdy cake that won’t wimp on you as you add the warm topping, I like to pop the cheesecake in the freezer for about 30 minutes before unmolding it from the pan. After that, transfer it to your serving platter, then microwave whatever’s left of the Lotus jar until melted.
  7. Refrigerate the cake once more, to set the topping, then remember that 1/4 cup of crumb mixture that we’ve set aside? Now’s the time to pull it out! Sprinkle it all around the rim.
  8. To get those perfectly cut slices, simply dip a sharp knife in hot water, wipe it dry, the slice. Repeat, wiping the knife clean between each slice. Serve cold…straight for the fridge.

  • oooh this looks yummy! I can see why people want this recipe! Thank you :)

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  • Don’t keep it just for Christmas, I couldn’t hold out all year waiting, it looks so delicious.

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  • Cheesecake… love it…can’t wait to try it

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  • Biscoff + Cheesecake = YUM ! What a brilliant combination.

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  • This looks irresistible, what a superb Christmas dessert, thank you for sharing your recipe.

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  • Ooh. Yum. I need to try this. Maybe a sampler for me to taste first!

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  • This looks amazing! But I’ve never heard of those biscuits before? If i can find them.. I’m trying this recipe for Christmas!

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  • This looks great although I’m not really a fan of those biscuits

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  • Yum this just looks so tasty for Xmas!

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  • This would be well enjoyed these biscuits are very popular this year.

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  • OMG YUM! This looks incredible!

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  • Oh wowzas this looks absolutely amazing. I’m sure it is meant to read salt as an additional ingredient, though.

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  • Thanx for sharing your recipe ThisZAussieLife

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  • this looks amazing – my friend makes these (and gets asked to make them often) – she made/gave me one of my birthday last year with all the fruit too.

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  • Oh my goodness I am OBSESSED with Biscoff!!!
    I’m definitely going to make this next weekend as I just made a Twix chevalier yesterday which was a no bake recipe.
    Thank you so much for sharing.

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  • This looks and sounds delicious! Can’t wait to try

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  • I’ve never heard of these Lotus Biscoff products before, but the cheesecake looks amazing.

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  • Looks like a crowd pleaser but never heard of Lotus Biscoff, Kiri Creamy or powdered sugar salt. I’d love to make this if I could find those ingredients

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  • I’ve never heard of Biscoff cookies or spread, but the cheesecake looks truly luscious. Where can you purchase this stuff?

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  • I love the Lotus spread, it would be interesting to try it in a cheesecake.

    Reply

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