How to Make the Perfect Lotus Biscoff Cheesecake: No-Bake Recipe That Never Fails
The beloved Biscoff cookies that make your favorite lotus biscoff cheesecake come from a Belgian family business that has crafted them since 1932.
These iconic cookies have grown beyond their original form and become a sensation on Instagram and TikTok. The creamy spread made from these caramelized, cinnamon-spiced cookies has transformed dessert making completely.
Your own no-bake lotus biscoff cheesecake needs just five simple ingredients and 20 minutes of prep time. Many people say this rich, mousse-like dessert is the best cheesecake they’ve made.
This biscoff cheesecake recipe delivers impressive results consistently, perfect for special occasions or sweet cravings. You can store it in your refrigerator for up to 5 days or freeze it for up to 2 months – an ideal make-ahead dessert.
Let’s take a closer look at our foolproof recipe to create this crowd-pleasing masterpiece!
Essential Ingredients for Biscoff Cheesecake
Premium ingredients are the foundations of a perfect lotus biscoff cheesecake. Full-fat cream cheese is the life-blood of this delectable dessert, and distinctive Biscoff elements bring their signature caramelized flavor.
Choosing the right cream cheese
Philadelphia cream cheese remains the top choice to create a foolproof, creamy cheesecake. The full-fat variety consistently produces smooth results without clumps. It also becomes creamier and gains a subtle tang when combined with sour cream.
Your cream cheese should reach room temperature before use. This simple step prevents lumps and creates a smooth mix with other ingredients. You’ll need about 300g of softened cream cheese.
Best Biscoff cookies and spread
Authentic Lotus Biscoff spread is a vital flavoring component that acts as a natural sweetener. The perfect balance comes from 220g of Biscoff spread in the filling mixture. This spread blends smoothly with other ingredients to create that distinctive caramel-like taste throughout the cheesecake.
A standard 250g package of Lotus Biscoff biscuits works perfectly for both the base and decoration. Other cookie varieties might work, but authentic Biscoff cookies deliver that signature spiced caramel flavor that makes this cheesecake special.
Smooth Biscoff spread typically works best for this recipe, but the crunchy version can add an interesting texture if you’re feeling adventurous. The topping needs about 270g of Biscoff spread. This amount will give adequate coverage and creates those Instagram-worthy drips along the sides.
Note that these points matter:
- Choose brick-style cream cheese instead of the spreadable variety
- Store-bought Biscoff cookie crumbs save time, though whole crushed cookies work just as well
- Save extra Biscoff cookies for decoration – you’ll need about 12 cookies for the finishing touches
Temperature control is significant – dairy ingredients need room temperature before mixing. The Biscoff spread becomes more manageable and distributes evenly throughout the mixture when slightly warmed.
Preparing the Perfect Base
A perfect lotus biscoff cheesecake needs a solid foundation. The right measurements will give consistent results each time you make it.
Crushing techniques for even texture
The quickest way to get fine, uniform crumbs is to use a food processor. You can also place the cookies in a ziplock bag and crush them with a rolling pin. Your goal is to create crumbs that look like sand without any big pieces.
Getting the butter ratio right
Take 250 grams of crushed Biscoff cookies and mix them with 1/3 cup (75 grams) of melted unsalted butter. The mixture should feel like wet sand and stick together when you press it between your fingers. Save about 1/4 cup (50 grams) of this mixture to decorate the rim later.
Proper base thickness
Add the crumb mixture to a 9-inch springform pan. Press it down firmly with a measuring cup’s back or a small bowl. You can make it extra special by extending the crust halfway up the pan’s sides.
The success of your base depends on how you compress it. Press the crumbs with medium force – too much pressure will make the crust too hard. Pay special attention to where the edge meets the bottom. Create a rounded edge that won’t crumble when you slice it.
You have two options after forming the base:
- Take the no-bake route and freeze the pan for 30 minutes
- Bake at 325°F (165°C) for 8-10 minutes until it turns slightly golden
Baking will give you better flavor and a crispier texture. Whatever method you choose, let the base cool completely before adding the filling. You can make this ahead of time by wrapping the prepared crust in plastic and keeping it in the fridge for several days.
Making the Creamy Filling
The perfect velvety lotus biscoff cheesecake needs a masterfully prepared filling. A properly set dessert will slice beautifully when you follow these steps carefully.
Achieving ideal consistency
Beat cold heavy cream in a chilled bowl until stiff peaks form. Mix cream cheese with Biscoff spread, powdered sugar, and a pinch of salt in another bowl. The whipped cream should be folded gently into your cream cheese mixture in 2-3 parts. This helps maintain that cloud-like texture without losing the air.
Three 8-ounce bricks of cream cheese create the perfect balance. A squeeze of lemon juice and vanilla extract will improve the flavor profile. Your mixture might look runny at first but will thicken after you aerate it for several minutes.
Temperature control tips
The right temperature is vital to get that perfect texture. Your heavy cream must stay cold from the refrigerator since room temperature cream won’t whip well. Cream cheese temperature remains debatable – some recipes want it at room temperature, while others say to use it cold.
The filling needs proper time to set:
- Minimum 6-8 hours in the refrigerator
- Overnight chilling produces optimal results
- 12 hours will give you beautifully neat slices
The filling stays mousse-like above 50°F (10°C) during its original setting period. It becomes firm and dense like traditional cheesecake once chilled to 40°F (4°C).
Remember these significant tips:
- Beat cream cheese on low speed to prevent lumps
- Use full-fat cream cheese for superior flavor
- Chill your mixing bowl and beaters beforehand
Don’t freeze your filling if it seems too soft. Put it back in the mixer and beat it for 1-2 more minutes. Keep the filling refrigerated because of its dairy content.
Creating Beautiful Toppings
A Lotus Biscoff cheesecake becomes a stunning masterpiece with its eye-catching toppings that revolutionize this simple dessert.
Melting and spreading Biscoff
Your cheesecake needs 30 minutes in the freezer before adding decorations. The Biscoff spread should melt in the microwave for 30 seconds, with a stir halfway through. You can also warm it in a pan, but watch the temperature to avoid melting the cheesecake.
The signature drips need melted spread in a piping bag with a snipped end. Pipe around the rim and let the spread create natural drips. The remaining spread goes over the surface, and an offset spatula helps create a smooth layer.
Decorative techniques
Whipped cream’s elegant touch makes the presentation stand out. Stiff peaks should form when you whip the cream, then pipe 12-14 rosettes around the edge. A star-tipped piping bag gives a professional finish. Bakers without piping tools can make simple dollops with a snipped sandwich bag corner.
Adding final touches
The cheesecake’s rim looks perfect with crushed Biscoff cookies. Fresh raspberries nestle beautifully into the whipped cream rosettes for a seasonal twist. Some bakers place whole Biscoff cookies between cream swirls or break them into decorative pieces.
Picture-perfect slices need a sharp knife dipped in hot water and wiped dry between cuts. Add the finishing touches right before serving to keep the cookie crumbs crunchy.
Here are some indulgent variations:
- Melted spread in perpendicular directions creates a criss-cross pattern
- Chocolate shavings or seasonal fruits make great garnishes
- A caramel sauce drizzle boosts the sweetness
Note that the decorated cheesecake should stay in the refrigerator until serving time. This lets the Biscoff topping set completely.
Conclusion
A perfect lotus biscoff cheesecake needs careful attention to detail, but our recipe keeps things simple and fun. Every ingredient matters – from “Philadelphia” cream cheese to the right filling consistency.
You’ll get great results by crushing the Biscoff cookies just right, keeping an eye on temperatures, and giving your cheesecake enough time to set. The chilling process takes patience, but you’ll end up with clean slices and that amazing creamy texture you’re looking for.
This crowd-pleasing dessert works well for any occasion. Keep it in the fridge for up to 5 days or freeze it for 2 months. Your homemade Biscoff cheesecake will be a hit with family and friends, whether you go for simple decorations or fancy toppings.
The more you make this delightful dessert, the more ways you’ll find to boost its presentation while keeping that irresistible Biscoff flavor everyone loves.
