If you’re a fan of creamy, dreamy cheesecakes with a caramelized twist, the Lotus Biscoff Cheesecake is a must-try. This dessert combines a buttery Biscoff cookie base, a smooth, velvety cream cheese filling, and a generous layer of Biscoff spread that adds a unique caramel-cinnamon flavor.
Perfect for birthdays, special occasions, or a sweet indulgence after dinner, this cheesecake is both visually stunning and utterly irresistible. Even better? You don’t need a professional bakery to make it — with a few simple steps, anyone can create a dessert that tastes luxurious and looks elegant.
This recipe is written step by step, including tips for a perfect base, creamy filling, and a flawless Biscoff topping.
Ingredients
For the Base:
250g Lotus Biscoff cookies (or any speculoos cookies)
100g unsalted butter, melted
For the Cheesecake Filling:
500g cream cheese, softened
200ml heavy cream
150g powdered sugar
200g Lotus Biscoff spread (smooth)
1 tsp vanilla extract
For the Topping / Decoration:
3–4 tbsp Lotus Biscoff spread (for drizzling)
Whole Biscoff cookies, for decoration
Optional: Caramel sauce, crushed Biscoff crumbs
Equipment Needed:
8–9 inch springform cake pan
Mixer or whisk
Mixing bowls
Spatula
Food processor or rolling pin
Step 1: Prepare the Base
Crush the Biscoff cookies into fine crumbs using a food processor. If you don’t have one, place them in a ziplock bag and crush with a rolling pin.
Combine crumbs with melted butter in a bowl and mix until well incorporated.
Press the mixture firmly into the bottom of a springform pan. Use the back of a spoon or a flat glass to compact it evenly.
Chill the base in the fridge for 10–15 minutes while preparing the filling.
Tip: Pressing the base firmly ensures it holds together and doesn’t crumble when serving.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand or stand mixer. Avoid overbeating, which can make the filling too soft.
Add powdered sugar and vanilla extract. Mix on low speed until incorporated.
Add Biscoff spread gradually and continue mixing until smooth and silky.
In a separate bowl, whip the heavy cream until soft peaks form.
Fold the whipped cream gently into the cream cheese mixture using a spatula. Use folding motions to keep the filling airy and light.
Tip: Folding gently ensures your cheesecake is creamy and fluffy rather than dense.
Step 3: Assemble the Cheesecake
Pour the filling over the chilled cookie base and spread evenly using a spatula.
Smooth the top carefully and refrigerate for at least 4–6 hours or overnight. This allows the cheesecake to set properly.
Optional: For a no-bake version, the filling can be chilled at least 6–8 hours to ensure it’s firm.
Step 4: Add the Topping
Warm 3–4 tbsp of Biscoff spread slightly (10–15 seconds in microwave) so it becomes drizzable.
Drizzle over the top of the cheesecake in a decorative pattern.
Add whole cookies or crushed crumbs for decoration.
Optional: Drizzle caramel sauce for an extra indulgent look.
Tip: Warming the Biscoff spread slightly makes it easier to drizzle without pulling the filling.
Step 5: Serving
Remove the cheesecake from the springform pan carefully.
Slice with a hot, dry knife for clean cuts.
Serve chilled.
Serving suggestion: Pair with espresso or black coffee. You can also enjoy a slice with vanilla ice cream for extra richness.
Variations
Chocolate Lotus Cheesecake: Melt some dark chocolate and swirl it into the cream cheese mixture before setting.
Mini Cheesecakes: Make individual portions in ramekins for a party.
Coffee Biscoff Cheesecake: Add 1–2 tsp instant coffee to the filling for a subtle mocha flavor.
Nutty Biscoff Cheesecake: Add finely chopped toasted hazelnuts or pecans on the base or top.
Tips for a Perfect Lotus Biscoff Cheesecake
Room temperature ingredients: Cream cheese and heavy cream at room temperature ensures smooth mixing.
Do not overbeat: Overmixing can introduce air bubbles, leading to cracks.
Chill well: A firm cheesecake is easier to slice and more visually appealing.
Even base: Press crumbs evenly to prevent the filling from sliding.
Creative decoration: Swirls, cookie halves, or chocolate drizzle elevate presentation.
Storage
Keep in the fridge, covered, for up to 5–6 days.
Can be frozen for up to 1 month; thaw in the fridge overnight before serving.
FAQ
Q1: Can I bake this cheesecake?
A: Yes! Preheat oven to 160°C (320°F). Bake for 40–45 minutes, then cool and refrigerate for 4–6 hours.
Q2: Can I use crunchy Biscoff spread?
A: Yes, but the filling may be slightly textured. Smooth spread gives the best creamy result.
Q3: Can I make a vegan version?
A: Replace cream cheese with vegan cream cheese and heavy cream with coconut cream. Use vegan butter for the base.
Q4: Can I use graham crackers instead of Biscoff cookies?
A: Yes, but the signature caramel-cinnamon flavor comes from Lotus Biscoff cookies.
Final Thoughts
The Lotus Biscoff Cheesecake is a dessert that impresses both in taste and appearance. Rich, creamy, and caramel-kissed, it’s perfect for celebrations or any time you crave a decadent treat. Its no-bake simplicity combined with luxurious flavor makes it ideal for beginners and experienced bakers alike.
Every bite is a combination of buttery cookie base, velvety cheesecake, and the irresistible Biscoff spread flavor. This dessert is guaranteed to become a favorite in your home — and your friends and family will ask for seconds!