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No-Bake Cookie Butter Magic

Featured in Irresistible Desserts.

The ultimate dessert for Lotus Biscoff lovers! This no-bake cheesecake features the famous cookie butter in four ways - in the crust, filling, topping and garnish.

Casey
Updated on Mon, 20 Jan 2025 20:06:58 GMT
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A slice of creamy, layered dessert topped with crushed cookies and caramel glaze, served on a white plate with a fork, against a blurred background of the whole cake. Pin it
A slice of creamy, layered dessert topped with crushed cookies and caramel glaze, served on a white plate with a fork, against a blurred background of the whole cake. | cookingwithcasey.com

Let me share my favorite no-bake cheesecake that's perfect for Lotus Biscoff lovers! This creamy dreamy dessert is packed with Lotus flavor in every layer - from the crunchy biscuit base to the mousse-like filling topped with melted spread and a crown of cookie crumbs. Best of all you don't even need to turn on your oven!

Why This Recipe Works

What makes this cheesecake so special is how it perfectly captures that signature Lotus Biscoff flavor in a light airy texture. I love that it only needs a few ingredients but looks totally impressive. The mix of creamy and crunchy gets everyone asking for seconds!

What You'll Need

  • For the Base:- Lotus Biscoff cookies crushed (250g)- Melted butter (80g)
  • For the Filling:- Full-fat cream cheese (500g)- Lotus Biscoff spread (200g)- Powdered sugar (100g)- Fresh whipping cream (300ml)- Just a pinch of salt

Let's Make Cheesecake

Start with the Base:
Crush those cookies mix with butter save some crumbs for later press into your pan.
Make it Creamy:
Beat cream cheese Biscoff spread sugar and salt then fold in whipped cream.
Let it Set:
Pour over your crust smooth the top chill at least 6 hours.
Make it Pretty:
Top with melted Biscoff spread sprinkle with cookie crumbs.

My Best Tips

Always use full-fat cream cheese for the best texture. Chill your cream and bowl before whipping. Pop the cake in the freezer briefly before adding that warm topping it helps everything stay perfect.

Mix It Up

Try using peanut butter or different cookie butters for fun variations. Add some melted chocolate or fresh berries on top. Want extra crunch? Use the crunchy Biscoff spread in your filling.

A creamy cheesecake with a chocolate top and a crumbly crust, decorated with cookie-shaped toppings, is sliced on a white plate. Pin it
A creamy cheesecake with a chocolate top and a crumbly crust, decorated with cookie-shaped toppings, is sliced on a white plate. | cookingwithcasey.com

Keep It Fresh

This beauty keeps for 5 days in the fridge or freeze it for up to 10 days. For clean slices dip your knife in hot water between cuts. Let it thaw in the fridge before serving if frozen.

Frequently Asked Questions

→ Can I skip baking the crust?

Yes, though baking improves texture and flavor. Still delicious without baking.

→ What cream cheese works best?

Use full-fat brick style, not spreadable type. Kiri Creamy or Philadelphia brick recommended.

→ Can I use crunchy Biscoff spread?

Smooth recommended but crunchy should work too.

→ How long does this keep?

Up to 5 days refrigerated or 1 month frozen.

→ Why is my filling loose?

Ensure cream is whipped to stiff peaks and fold gently to maintain structure.

Lotus Biscoff Cheesecake

A dreamy no-bake cheesecake featuring Lotus Biscoff four ways - cookie crust, creamy filling, melted topping, and cookie crumbs. Pure cookie butter heaven.

Prep Time
30 Minutes
Cook Time
8 Minutes
Total Time
38 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: European

Yield: 12 Servings (1)

Dietary: Vegetarian

Ingredients

01 30 Lotus Biscoff cookies (235g).
02 6 tbsp (85g) unsalted butter, melted.
03 1 cup (237ml) heavy cream, very cold.
04 12 1/3 oz (350g) cream cheese, room temp.
05 1 cup (260g) Lotus Biscoff spread.
06 2/3 cup (75g) powdered sugar.
07 1/8 tsp salt.
08 140g (1/2 cup) Lotus Biscoff spread.

Instructions

Step 01

Heat oven to 325°F. Line 9" springform pan.

Step 02

Process cookies to crumbs. Reserve 1/4 cup for garnish. Mix remaining crumbs with butter, press in pan. Bake 8-9 minutes (optional). Cool completely.

Step 03

Whip cream to stiff peaks, chill. Beat cream cheese, Biscoff spread, sugar, salt until smooth. Fold in whipped cream. Spread in crust. Chill 5-6 hours.

Step 04

Melt remaining spread. Drizzle edges for drips, spread remainder on top. Chill 10 minutes. Coat sides with reserved crumbs.

Notes

  1. Uses full 400g jar of spread.
  2. Uses full 250g packet of cookies.
  3. Baking crust optional but recommended.
  4. Use full-fat brick cream cheese.

Tools You'll Need

  • 9" springform pan.
  • Food processor.
  • Electric mixer.
  • Offset spatula.
  • Piping bag.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 28 g
  • Total Carbohydrate: 38 g
  • Protein: 4 g