Dreamy No-Bake Cookie Butter

Name: Biscoff Cheesecake
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Cuisine: European
Ingredients: 140g (about 1/2 cup) Lotus Biscoff spread.; A tiny pinch (1/8 tsp) salt.; 2/3 cup (roughly 75g) powdered sugar.; 1 cup (about 237ml) cold heavy cream.; 1 cup (260g) Lotus Biscoff spread.; 12 1/3 oz (350g) cream cheese, let it warm up a bit first.; 6 tbsp (85g) melted unsalted butter.; 30 Lotus Biscoff cookies, that’s close to 235g.

As seen on: Delicious Dessert Recipes

If you can’t get enough of Lotus Biscoff, you’ll love this easy dessert. Four ways to enjoy cookie butter: it’s in the base, the mix, drizzled on top, plus a sprinkle on top for good measure.

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Shared By Emily

Last revised on Thu, 03 Jul 2025 19:49:06 GMT

There’s a thick, creamy slice with cookie bits and shiny caramel on top, sitting on a white plate next to a fork. Behind it, the whole cake is just blurry enough to tease. | emilyscooks.com

Here's the ultimate no-bake Biscoff cheesecake, perfect if you're a Lotus fanatic. You'll get big Biscoff vibes all the way through—crumbly cookie bottom, fluffy filling, a layer of melty spread, and a shower of cookie crumbs on top. You don't have to mess with the oven at all!

What Makes This Shine

This one stands out because the Lotus taste is everywhere, but the filling's super light and fluffy. It's got that wow factor, even though you don't need much to make it. You'll love the creamy and crunchy together. Folks always want another slice!

Stuff You Need

Base Stuff:- Crushed Lotus Biscoff biscuits (250g)- Butter, melted (80g)
Filling Stuff:- Cream cheese, full-fat (500g)- Biscoff spread (200g)- Powdered sugar (100g)- Cold whipping cream (300ml)- Little bit of salt

Dreamy Lotus Cheesecake

Finish Up:: Pour your creamy mix on the biscuit base, level it out, and leave it in the fridge for at least 6 hours to chill.
Make it Look Good:: Once it's cold, spread warmed Biscoff over the top and add the extra cookie crumbs.
Start Off:: Bash your biscuits into crumbs, mix in melted butter, keep some bits aside, and press into your tin.
Get It Fluffy:: Beat together cream cheese, Biscoff, sugar, and salt, then gently mix in the whipped cream.

Top Tricks

Stick to full-fat cream cheese, it just works better. Whip your cream extra cold for best volume. A little freeze before you pour on that melty Biscoff keeps everything neat!

Switch Things Up

Go wild—swap in peanut butter or any cookie butter you like. Toss on some melted chocolate or pile on berries for a twist. If you want more crunch, try the chunky Biscoff spread.

Cheesecake that's smooth and creamy with a chocolatey layer and a crumbly cookie base, plus fun cookie shapes on top. It's being served up on a plate. | emilyscooks.com

Stay Fresh

Stash it in the fridge for up to 5 days, or freeze for 10. For super tidy cuts, pop your knife in hot water between slices. If frozen, let it hang out in the fridge before serving.

Common Questions

→ What if I don't bake the base?: Totally fine, though a quick bake adds crunch and a deeper taste. It's still awesome if you skip the oven.
→ Best kind of cream cheese to grab?: Stick with the solid, full-fat blocks like Philadelphia or Kiri. Leave the spreadable tubs on the shelf.
→ Can I swap in crunchy cookie butter?: Smooth is the way to go, but the crunchy version can work in a pinch too.
→ What's the shelf life?: Stick it in the fridge and it'll last about five days, or chuck it in the freezer for up to a month.
→ Filling turned runny—what went wrong?: Probably the cream wasn’t whipped stiff enough. Make sure you beat it till it’s nice and thick. Fold it in without squashing all the fluff.

Biscoff Cheesecake

Chill out with this creamy dessert that uses Lotus Biscoff all over—crust, that lush cream, gooey topping, and crumbs for crunch. Total cookie butter goodness in every forkful.

Preparation Time

30 Minutes

Cooking Time

8 Minutes

Overall Time

38 Minutes

Shared By: Emily

Meal Type: Desserts

Skill Level: Moderate

Cuisine Style: European

Makes: 12 Portions (1)

Special Diet: Vegetarian-Friendly

What You’ll Need

01 items 140g (about 1/2 cup) Lotus Biscoff spread.

02 items A tiny pinch (1/8 tsp) salt.

03 items 2/3 cup (roughly 75g) powdered sugar.

04 items 1 cup (about 237ml) cold heavy cream.

05 items 1 cup (260g) Lotus Biscoff spread.

06 items 12 1/3 oz (350g) cream cheese, let it warm up a bit first.

07 items 6 tbsp (85g) melted unsalted butter.

08 items 30 Lotus Biscoff cookies, that’s close to 235g.

Steps To Make It

Step 01

Gently warm up the rest of the Biscoff spread and pour some along the edge to drip down. Use the rest to cover the top, then chill for 10 minutes. Stick those saved cookie crumbs around the outside.

Step 02

Beat the cream until it’s firm and toss it in the fridge. Mix up cream cheese, both Biscoff spreads, powdered sugar, and salt until extra smooth. Fold the whipped cream into that mix. Pour it all into the crust and let it set up in the fridge at least 5 or 6 hours.

Step 03

Blend cookies to fine crumbs. Save a handful (about 1/4 cup) for decorating later. Mix the rest with melted butter, smush into the pan, and if you want, bake for 8 to 9 minutes. Let it cool totally.

Step 04

Crank the oven up to 325°F. Line your 9-inch springform pan.