If you are searching for a dessert that perfectly balances creamy indulgence with a crunchy, caramelized crunch, you have just found your new obsession. This No-bake Lotus Biscoff Cheesecake Recipe is like a warm hug on a plate, blending the iconic flavor of Lotus Biscoff spread and crumbs with the luxuriously smooth texture of cheesecake. No oven needed, just simple steps and ingredients coming together to create a stunning dessert that will wow your friends and family every single time.

Ingredients You’ll Need

The image shows four stages of making a creamy dessert. In the top left, a silver pot holds a smooth, pale yellow mixture being stirred with a white spatula, with a woman's hand peeling a thin clear sheet by the side. The top right shows a white bowl filled with thick, pale yellow cream being whipped with a white hand mixer. The bottom left captures a thick, dark brown liquid being poured into a white bowl of pale yellow whipped cream. The bottom right displays a smooth, light brown creamy mixture in a white bowl with a pale pink spatula resting inside. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

The beauty of this No-bake Lotus Biscoff Cheesecake Recipe lies in its straightforward, well-chosen ingredients. Each element is crucial for achieving that perfect texture and flavor harmony – from the crunchy Biscoff crumbs that form a sturdy base to the velvety cream cheese and rich Biscoff spread that bring the filling to life.

Unsalted Butter (75 g): Melted to bind the crumb base firmly and add a subtle richness.
Lotus Biscoff Crumbs (200 g + 80 g): The star ingredient, providing that signature caramelized spice flavor and crunch in both the crust and topping.
Pinch of Salt: Balances sweetness and enhances flavors.
Gelatin Sheets (4½ sheets): Essential for setting the cheesecake without baking.
Heavy Cream (160 g + 345 g): Heavy cream is whipped to build the light and airy texture of the filling.
Granulated Sugar (120 g): Sweetens the filling delicately without overpowering the Biscoff flavor.
Cream Cheese (390 g + 150 g): The creamy base that lends richness and body to the cheesecake.
Biscoff Spread (270 g): Infuses that irresistible caramel and spice flavor into the filling.
Mascarpone (50 g): Adds extra creaminess and smoothness to the frosting.
Powdered Sugar (25 g): Sweetens and stabilizes the cream cheese frosting topping.

How to Make No-bake Lotus Biscoff Cheesecake Recipe

Step 1: Prepare the Biscoff Crust

Start by melting the unsalted butter gently and letting it cool slightly—too hot and it will affect the texture of the crumbs. Crush your Lotus Biscoff cookies finely using a food processor or a rolling pin inside a sealed bag. Mix the crumbs with the softened butter and a pinch of salt until everything clings together beautifully. Then press this mixture firmly and evenly into an 18cm springform pan lined with an acetate collar to create a neat, compact crust. Pop this into the freezer to set firmly while you get the filling ready.

Step 2: Soften the Gelatin Sheets

While the crust chills, soak your gelatin sheets in cold water, allowing them to soften and expand. This step is essential so that the gelatin melts smoothly into the warm liquids without forming lumps later on.

Step 3: Make the Biscoff Gelatin Mixture

Next, heat the smaller portion of heavy cream with the granulated sugar until the sugar completely dissolves and the mixture is just simmering—not boiling! Remove from heat and squeeze out the excess water from your gelatin sheets before stirring them in gently. Mix this warm gelatin-cream blend with the luscious Biscoff spread until smooth and uniform. Let it cool down to room temperature before moving on.

Step 4: Prepare the Cheesecake Filling

Whip the larger quantity of cream cheese until it becomes light and fluffy—this is where your electric mixer really earns its keep. Then carefully fold in the lukewarm gelatin and Biscoff mixture, making sure it combines smoothly but stays airy. Separately, whip the remaining cold heavy cream until soft peaks form and gently fold it into the cream cheese mixture, preserving all that delicate fluffiness. This layer of air is what makes the cheesecake dreamy and light.

Step 5: Assemble and Chill

Pour or pipe the silky filling evenly over your chilled Biscoff crust, smoothing the surface with an offset spatula for a flawless finish. Place the whole assembly in the fridge and let it set for at least six hours. This patience will reward you with a perfectly firm yet creamy cheesecake that holds its shape beautifully.

Step 6: Decorate Your No-bake Lotus Biscoff Cheesecake Recipe

The next day, prepare the topping by crushing more Lotus Biscoff crumbs and generously scattering them over the cheesecake top. Remove the mousse ring and the acetate collar carefully so the sides stay crisp. For an extra touch of elegance and creamy indulgence, whip together cream cheese, mascarpone, and sifted powdered sugar until fluffy. Pipe this frosting around the edges or in pretty swirls on top, and crown the masterpiece with a single whole Lotus Biscoff biscuit as the cherry on top.

How to Serve No-bake Lotus Biscoff Cheesecake Recipe

A tall slice of creamy cheesecake rests on white parchment, showing three clear layers: a thick, smooth light beige creamy layer in the middle, a thin, slightly darker crumbly crust layer at the bottom, and a loose crumb topping of golden brown on top. On the very top of the slice is a small dollop of white whipped cream. In the background, the whole cheesecake stands on a white cake stand with the same crumb topping and white whipped cream swirls along the edge. The scene is set on a white marbled surface with a grey blurred background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance this already delightful dessert, consider garnishing with extra Lotus Biscoff crumbs or a drizzle of Biscoff spread warmed slightly to create tempting ribbons. A light dusting of cinnamon or a few chopped toasted nuts also work beautifully for added texture and aroma.

Side Dishes

Serve alongside fresh berries or a vibrant berry compote to introduce a tangy contrast, perfectly balancing the sweetness. A scoop of classic vanilla ice cream or a dollop of lightly whipped cream can also elevate the experience—especially if you’re celebrating a special occasion.

Creative Ways to Present

Try offering individual portions in pretty glass parfait cups topped with Biscoff crumbs and frosting dollops. Or layer crumbs, filling, and frosting in mini mason jars for charming, grab-and-go style treats. This No-bake Lotus Biscoff Cheesecake Recipe is as versatile as it is delicious, encouraging you to get creative with presentation.

Make Ahead and Storage

Storing Leftovers

This cheesecake thrives when kept cold. Store any leftovers in an airtight container in the fridge for up to 3 days to maintain freshness and prevent it from drying out.

Freezing

You can freeze the cheesecake carefully wrapped in plastic wrap and foil for up to one month. Defrost it overnight in the fridge to preserve its texture and flavor integrity without any watery separation.

Reheating

Since this is a no-bake cheesecake, it’s best served chilled. Avoid heating it as it will ruin the texture and cause the filling to lose its creamy firmness. Simply let it sit at room temperature for about 10-15 minutes before serving if you want to soften the bite without compromising quality.

FAQs

Can I use powdered gelatin instead of gelatin sheets?

Yes, you can substitute powdered gelatin for sheets. Generally, one sheet equals about 1 teaspoon of powdered gelatin—just bloom it in cold water and dissolve it into the warm cream mixture as described.

Is it necessary to use both cream cheese and mascarpone?

While mascarpone adds extra creaminess and richness, you can use all cream cheese if needed. The mascarpone in this recipe enhances the frosting’s texture and flavor, but the cheesecake will still turn out delicious without it.

How long does it take for the cheesecake to set?

The cheesecake should be refrigerated for at least 6 hours, but overnight chilling is preferred for the best texture and firmness.

Can I make this recipe gluten-free?

Yes! Just be sure to use gluten-free Lotus Biscoff style cookies or a suitable gluten-free biscuit alternative to keep the recipe free from gluten.

What’s the best way to crush the Biscoff cookies?

You can pulse them in a food processor for fine crumbs or place them in a sealed bag and crush them with a rolling pin for a slightly chunkier texture—the choice depends on your preferred crust crunchiness.

Final Thoughts

This No-bake Lotus Biscoff Cheesecake Recipe is one of those delightful treats that feels comforting, impressive, and surprisingly easy to make. Perfect for when you want to impress without turning on the oven, it combines the nostalgic flavor of Biscoff with classic cheesecake creaminess for a truly delightful dessert experience. Trust me, once you try it, it’ll become your go-to showstopper for any gathering or cozy night in.