If you loved the creamy indulgence of our Oreo Cream Rolls, get ready for the next delicious twist! Today, we’re turning to another cult favorite: Lotus Biscoff cookies. This No-Bake Lotus Biscoff Cheesecake combines a crunchy Biscoff cookie base with a smooth, velvety filling swirled with Lotus spread and topped with a thick layer of creamy glaze. Imagine each bite—a melt-in-your-mouth balance of caramelized Biscoff flavor and rich cheesecake goodness.
Whether it’s for a cozy get-together or a sweet treat just for you, this no-bake recipe is as easy as it is addictive. Simply mix, chill, and enjoy a dessert that’s sure to satisfy every craving for that unique, spiced cookie flavor.
Ingredients:
For the Lotus Cookie Crust:
- 160 grams Lotus Biscoff cookies
- 80 grams melted butter
For the Cheesecake Filling:
- 250 grams vanilla quark (or vanilla yogurt/pudding as an alternative)
- 200 grams cream cheese
- 250 grams mascarpone
- 5 tablespoons powdered sugar (adjust to taste)
- 200 grams crunchy Lotus Biscoff spread
For the Glaze:
- 150 grams crunchy Lotus Biscoff spread
- 100 grams cream cheese
- Approximately ½ cup warm milk (to thin the glaze)
Step-by-Step Instructions:
1. Prepare the Cookie Crust:
- Crush the Lotus Biscoff cookies in a food processor until they reach a fine, crumbly texture.
- In a mixing bowl, combine the crushed cookies with the melted butter and stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 20 cm springform pan to form the crust. Place in the fridge to chill while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat the vanilla quark, cream cheese, and mascarpone until smooth and creamy.
- Add the powdered sugar and continue beating until well combined. Taste and adjust the sugar if you prefer it sweeter.
- Warm the Lotus Biscoff spread slightly in the microwave until it softens, then fold it into the cheesecake mixture until well-blended.
- Pour the filling over the chilled crust, smoothing the top with a spatula. Return to the fridge to set for about 1 hour.
3. Prepare the Glaze:
- In a small bowl, beat the cream cheese until smooth.
- Warm the Lotus Biscoff spread in the microwave until it’s pourable, then combine it with the cream cheese.
- Gradually add warm milk, a little at a time, until the glaze reaches a pourable consistency that’s easy to spread over the cheesecake.
- Again – return to the fridge to set for at least 4-6 hours, or ideally overnight, for a firmer texture.
- Optionally, decorate with extra Lotus cookies or a sprinkle of crushed cookies on top.
Serving:
Serve this No-Bake Lotus Cheesecake chilled, and enjoy each creamy, caramelized bite! The rich, smooth filling with a crunchy base and glaze make it the ultimate dessert for Biscoff lovers.
And as always, don’t forget to tag your cheesecake creations on Instagram with #massylicious—I’d love to see how it turns out!