Lotus Cheesecake Dessert Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Lotus Cheesecake Dessert layers buttery Biscoff crust with creamy no-bake cheesecake filling swirled with Lotus cookie butter for caramelized spiced indulgence that sets perfectly chilled.

Ready in 20 minutes prep plus overnight chill, it serves 12 with glossy Biscoff drizzle and cookie crumble crown.

Why This Recipe Works

Biscoff crumbs create spiced gingerbread crust without graham mediocrity. Cookie butter emulsifies smoothly into cream cheese without separation. Heavy cream whips into stable mousse texture. No gelatin needed for perfect slice. Warm Biscoff drizzle sets into chewy caramel layer.

Ingredients & Prep

Crust:

• 10 oz Biscoff cookies (Lotus biscuits)
• 6 tbsp unsalted butter, melted

Filling:

• 32 oz cream cheese, room temp
• 1 cup powdered sugar
• 1¼ cups Biscoff spread (smooth)
• 1½ cups heavy whipping cream
• 1 tsp vanilla extract

Topping:

• ½ cup Biscoff spread, warmed
• Crushed Biscoff cookies

Step-by-Step Instructions

1. Crush cookies finely; mix with melted butter. Press into 9-inch springform pan. Chill.
2. Whip heavy cream stiff peaks; refrigerate.
3. Beat cream cheese, powdered sugar, vanilla smooth. Add 1 cup Biscoff spread gradually.
4. Fold whipped cream gently until uniform. Spread over crust; smooth top.
5. Warm remaining Biscoff spread; pour swirl pattern. Marble lightly with toothpick.
6. Chill minimum 6 hours, preferably overnight. Garnish crushed cookies before serving.

Flavor Variations

Storage Tips

Refrigerate airtight 5 days; freeze slices 2 months.

FAQs

Crust soggy?
Chill crust 30 minutes before filling.

Filling runny?
Room temp cream cheese; whip cream stiff.

Biscoff seized?
Microwave 10-second bursts stirring between.

Conclusion

Lotus Cheesecake Dessert caramel-hugs spice creamy perfection.

Lotus Cheesecake Dessert Recipe

Print Recipe

This Lotus Cheesecake Dessert turns buttery Biscoff cookie crumbs and ultra-creamy Lotus cheesecake filling into an easy, no-bake showstopper. Layers of spiced biscuit, silky cream cheese, and molten Lotus spread make the ultimate crowd-pleasing dessert for any occasion.

• Author: ssam
• Prep Time: 25 mins
• Cook Time: 0 mins
• Total Time: 25 mins (+ chilling)
• Yield: 10 slices 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: European-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Base:
• 250 g Lotus Biscoff cookies, finely crushed
• 100 g unsalted butter, melted
• Pinch of salt
• Cheesecake layer:
• 500 g full-fat cream cheese, room temperature
• 250 ml cold heavy or double cream
• 150 g powdered sugar
• 200 g Lotus Biscoff spread, softened
• 1 tsp vanilla extract
• Pinch of salt
• Topping:
• 150–200 g Lotus Biscoff spread, gently melted until pourable
• Extra Lotus cookies, whole or crushed, for garnish
• Whipped cream (optional)

Instructions

• 1. Line the base of a 9-inch (23 cm) springform pan with baking paper, or prepare 8–10 dessert glasses if serving individually.
• 2. Mix the finely crushed Lotus cookies with melted butter and a pinch of salt until the texture resembles wet sand. Press firmly into the base of the pan or divide between glasses, then chill in the fridge while you make the filling.
• 3. In a large bowl, beat the cream cheese, powdered sugar, softened Lotus spread, vanilla, and a pinch of salt until completely smooth and fluffy with no lumps.
• 4. In a separate bowl, whip the cold cream to soft peaks. Gently fold the whipped cream into the Lotus cream cheese mixture in two additions until light and airy, taking care not to knock out too much air.
• 5. Spoon or pipe the cheesecake filling over the chilled biscuit base, smoothing the top with an offset spatula. Tap the pan or glasses gently on the counter to remove any air pockets.
• 6. Cover and refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is fully set and sliceable (or spoonable, if in glasses).
• 7. When ready to serve, gently warm the Lotus spread in short bursts in the microwave or over a bain-marie until just pourable but not hot. Pour or drizzle over the chilled cheesecake, tilting the pan for an even layer if desired.
• 8. Garnish with whole or crushed Lotus cookies and swirls of whipped cream, then slice or spoon into bowls and serve chilled.

Notes

• Use full-fat cream cheese for the most stable, creamy no-bake texture.
• Softening the Lotus spread before mixing prevents lumps in the cheesecake layer.
• Chilling overnight gives the best flavor and set, making this ideal as a make-ahead dessert.
• For a lighter version, replace part of the cream cheese with Greek yogurt, keeping the cream for structure.
• Serve straight from the fridge so the Lotus topping stays glossy and the slices hold their shape.

Nutrition

• Serving Size: 1 slice
• Calories: 540
• Sugar: 34g
• Sodium: 260mg
• Fat: 36g
• Saturated Fat: 21g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 110mg

Keywords: Lotus cheesecake dessert, Biscoff cheesecake, no bake Lotus Biscoff cheesecake