Lotus Biscoff cheesecake

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2026-08-19
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Lotus Biscoff cheesecake

Lotus Biscoff cheesecake, created especially for a fan of these biscuits :). Lotus Biscoff are Belgian caramelised spiced biscuits. It’s no surprise that they have developed a whole range of products, including their delicious Lotus Biscoff spread, which you will use in this recipe. This no-bake Lotus Biscoff cheesecake is delicious, with warm caramel and spiced notes and a crisp biscuit base. It’s incredibly easy to make and requires no gelatine. Highly recommended!

Ingredients for the biscuit base:

  • 160 g Lotus Biscoff biscuits
  • 40 g butter, melted

Place the biscuits and melted butter in a food processor and blitz until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush thoroughly with a rolling pin, then combine with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly and evenly into the base. Refrigerate while you prepare the cheesecake filling.

Ingredients for the cheesecake filling:

  • 500 g full-fat or semi-fat curd cheese, finely ground three times
  • 50 g icing sugar
  • 1 tsp vanilla extract
  • 250 g Lotus Biscoff spread
  • 300 ml double cream, chilled

All the ingredients except the double cream should be at room temperature.

Place the curd cheese and icing sugar in the bowl of a stand mixer and beat until thoroughly combined. Add the vanilla extract and Lotus Biscoff spread and beat again until smooth. Whip the double cream in a separate bowl until stiff. Gently fold it into the cheesecake mixture in two additions. Transfer the cheesecake mixture onto the chilled biscuit base and smooth the surface. Refrigerate overnight.

Additionally:

  • 150 g Lotus Biscoff spread
  • 250 ml double cream, chilled
  • 2 Biscoff biscuits, crushed, plus 2 whole biscuits, for decoration

Gently warm the Biscoff spread, either in a saucepan or microwave, until it becomes more fluid. Stir and leave to cool slightly. Spread over the cheesecake and smooth the surface. Refrigerate until set.

Whip the double cream in a separate bowl. Pipe decorative rosettes over the cheesecake using a piping bag fitted with a star nozzle. Decorate with the crushed and whole Biscoff biscuits. Refrigerate until ready to serve.

Lotus Biscoff cheesecake should be stored in the fridge.

Enjoy!

Lotus Biscoff cheesecake

 

Lotus Biscoff cheesecake

Recipe adapted from Jane’s Patisserie,

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