This Lotus Biscoff cookies no-bake cheesecake is a very easy to make dessert that has incredible results! It’s a soft, crunchy, sweet, creamy dessert that is also full of flavor. It is absolutely everything any dessert should be.
Jump to recipe
If you, like many other people, and like us, love this cookie, then you are going to love this dessert! It’s a kind of cheesecake that doesn’t need to be cooked, it just needs to sit in the fridge for a few hours to firm up.
The recipe calls for lotus biscoff cookies pretty much every step of the way. It calls for them for the crust, also in the filling, and of course, for the topping. To finish it all we use strawberries or raspberries because they are fresh and are a bit acid, to balance out the sweet flavors of the cheesecake.
It is a simple recipe that can be made very quickly. If you have not tried these cookies in desserts, then this is your chance, as it is a very flexible cookie that adapts very well to almost any recipe, because it has a lot of flavor by itself.
The filling is really soft, with a creamy texture that drives me crazy. Very few ingredients are needed and what takes the longest is the refrigeration time, so you don’t really have to put in that much work.
For the recipe we use the lotus biscoff cookies and we also use the cream of the cookies, which can be either the soft or the crunchy version of it. In this case we use the soft version, but the crunchy one works perfectly well too, it is just a matter of what you like better.
This cheesecake has become one of our favorites! that’s how delicious it is. It’s a recipe that you have to try, it’s so good.
If you like this recipe, then you have to check out our classic berries meringue cake (mostachon) recipe, you will love it for sure!
Lotus Biscoff cookies no-bake cheesecake
Ingredients
For the crust:
- 2 C (8.12 oz) (230 gr) Lotus Biscoff* cookies
- 7 tbsp (3.70 oz) (105 gr) unsalted butter, melted
For the filling:
- 2 C (17.60 oz) (500 gr) cream cheese, at room temperature
- 2/3 C (2.82 oz) (80 gr) confectioners sugar (powdered sugar)
- 1 C (8.80 oz) (250 gr) Lotus Biscoff* cookies cream, soft or crunchy
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 C (8.11 fl oz) (240 ml) whipping cream
For the topping:
- 1/2 C (4.40 oz) (125 gr) Lotus Biscoff* cookies cream, soft or crunchy
- Berries, for decorating
- Lotus Biscoff* cookies, for decorating
Instructions
For the crust:
- Crush the cookies in a blender or food processor until they become a fine powder and put in a large bowl.
- Add in the butter and mix with your hands or a spoon until you get a sandy mixture.
- Place this mixture in a round springform pan of about 7.80 inches (20 cm) in diameter and flatten to even out with your hands until the crust is formed. Refrigerate for 10 minutes while making the filling.
For the filling:
- Place the cream cheese with the powdered sugar in a large bowl and cream with an electric mixer or hand whisk for 2 minutes until smooth.
- Add the Lotus Biscoff cream with the vanilla extract and beat for 1 more minute until smooth and homogeneous.
- In another bowl, beat the whipping cream using an alectric mixer for about 3 minutes until stiff peaks form. Do not overbeat, or the texture will be off.
- Add the whipping cream in three additions to the cream cheese mixture using a rubber spatula and integrate doing folding motions, form the outside in.
- Once everything`s well mixed, pour it over the previously cooled cookie base.
- Spread the mixture evenly and refrigerate the cheesecake for at least 4 hours to firm up.
For the topping:
- When the cheesecake is well chilled and firm, remove it from the fridge and carefully turn it out.
- Put the Lotus Biscoff cream in a medium microwave-safe bowl and heat for 30 seconds until slightly melted, and has a runny texture.
- Place the cheesecake on a large serving plate and garnish with the melted Lotus Biscoff cream and raspberries or strawberries on top.
