This easy no-bake Biscoff Cheesecake has a crunchy, buttery crust with a fluffy, creamy cheesecake filling that's topped with finishing touch of a layer of cookie butter and whipped cream. This dessert is a Biscoff-lover's dream.
Despite the appearance, this show-stopper dessert is easier to make than it looks.... so go for it!
Lotus Biscoff Cheesecake Recipe
I may be a little obsessed with no-bake desserts. It started years ago when my mom would made chocolate eclair cake.
I blame it on Paula Deen too. When I made her 'not yo mama's banana pudding' I was in love, yet again with another no-bake dessert.
I hope you'll love this no-bake Biscoff cheesecake (also known as Lotus Cheesecake).
It's creamy, dreamy and all the things that a great no-bake dessert should be. Only seven ingredients and 20 minutes of prep time. You can 'chill' while the cheesecake chills for 4 hours or overnight.
Dreaming of more no-bake dessert? You're going to love this pumpkin mousse pie. It's perfect for fall baking- or no-baking : ) My no-bake pumpkin pie's a winner too. A must-try for the holiday season.
Why you'll love this creamy Biscoff cheesecake
Not convinced yet? Here are a few more reasons:
- It's easy to make - period. Impressive yet easy are three words I love to see when making a recipe. That and...
- Delicious flavors - if you've never had Biscoff butter or biscoff cookies, their unique caramelized flavor with hints of what tastes like warming spices coming through in every bite.
- Great make-ahead dessert - it's ideal if you can let this yummy cheesecake sit overnight in the fridge. It will set up perfectly and be so easy to slice and enjoy. So convenient!
Ingredients for Biscoff Cookie Cheesecake
This recipe uses pretty simple ingredients that you should be able to find in grocery stores. If you can't find the cookies, specialty shops will often have them and the cookie butter too.
The cream cheese must be at room temperature. Give it an hour at room temperature before you start the recipe.
For the crust: Biscoff cookies, butter
For the creamy filling: cream cheese, cookie butter spread, light brown sugar, sour cream and whipped topping. I used Biscoff cookie butter spread, however any brand will work.
I like to use full fat for everything - butter, cream cheese, sour cream. Robust flavor and the best creaminess. Can you knock it down to lower fat? You sure can but the cheesecake will not set as well. You can also subsitute Greek yogurt for the sour cream.
How to Make this creamy cookie butter cheesecake
Keep in mind that while this no bake Biscoff cheesecake with Cool Whip has a quick, 20 minute prep time, the 4 hours (or overnight) chill time is a must.
Trying to serve a no-bake dessert that hasn't chilled enough....well, it just isn't fun.
Let's get started!
Make the Crust
STEP ONE - Place 1 package of the Biscoff cookies in a food processor and crush until well crumbled.
Tip - If you do not have a food processor, place the cookies in a ziploc plastic bag and crush the cookies with a rolling pin until fine crumbs.
STEP TWO - Pour in the melted butter and then pulse until the mixture resembles wet sand.
STEP THREE- Press the crust into an assembled 9-inch springform pan up the sides slightly. Cover well with plastic wrap and place in the freezer while making the cheesecake filling.
Tip - No room in the freezer? I hear you! Place the pan in the fridge or on a cold day, outside. This will help the crust set while you prepare the creamy filling.
Make the Filling
STEP FOUR - In a large mixing bowl, whip together the cream cheese, ¾ cup cookie butter spread, and the light brown sugar, using a hand or stand mixer, until light and creamy, about 3-5 minutes. Be sure to beat until the mixture is smooth.
TIP: The light brown sugar can be difficult to incorporate into the cream cheese, so be sure to beat it until it is no longer grainy.
STEP FIVE - Once the cream cheese has been well mixed with the other ingredients, mix in the sour cream until combined, about 1-2 minutes.
STEP SIX - Fold in the whipped topping gently with a spatula.
STEP SEVEN - Spread the cheesecake filling into the prepared crust. Cover again with plastic wrap and place in the refrigerator until set, for 4 hours to overnight.
STEP EIGHT - When ready to serve, spread the remaining jar and ⅓ of the cookie spread on top of the cheesecake and decorate with the remaining Biscoff cookies.
Optional - For a decorative touch, pipe whipped cream around the outside edge of the cheesecake and sprinkle with Biscoff cookie crumbs.
Sandra's Top Tips
Room temperature ingredients - Ensure the cream cheese is at room temperature before starting. This will make it a smooth, well-blended filling. Set the cream cheese at room temperature one hour before starting the recipe.
Crushing the cookies - When crushing the Biscoff cookies for the crust, ensure that the cookes are finely crumbled to create a consistent crust.
Mixing the filling - When incorporating the light brown sugar into the cream cheese, beat it throughly to avoid graininess.
What should I serve with Biscoff cheesecake?
Biscoff cookies on the side would be a win! Whipped cream, vanilla ice cream, a sprinkle of crushed cookie crumbs are all great choices.
If you really have a sweet tooth, a drizzle of caramel syrup would be delightful on an individual serving to taste.
Can you put no bake cheesecake in freezer to set?
No. This no-bake cheesecake should be placed in the refrigerator for 4 hours (or overnight). Although you can freeze the leftover cheesecake, this should not be a method to try to getting it to set quickly.
Biscoff Cheesecake can be stored well-covered or in an airtight container for 3 to 4 days in the refrigerator.
Can I freeze this cheesecake?
Yes you can freeze Biscoff cheesecake. Transfer to an airtight container and freeze for 2 to 3 months. Thaw in the refrigerator overnight before serving.