Crunchy, caramelly, and fantastically fragrant, Lotus cookies are one of a kind. If you don’t already know them, it’s high time that you do! The perfect place to start is with our no-bake Lotus cheesecake. This recipe has received a lot of attention online, and for good reason. We tried it out and have to admit: We’re fans! We think you will be too.
Our No-Bake Lotus Cheesecake: Cheesecake Cream, Cookies and Caramel, Oh My!
I was introduced to the no-bake Lotus cheesecake recipe by way of a friend. I really can’ thank her enough for it! I wasn’t really familiar with the brand, but immediately blown away by the recipe. The combination of creamy, sweet cheesecake with a slightly salty caramel note? Delicious! No notes! I have to report, it was love at first bite.
Plus, you only need six ingredients for the no-bake Lotus cheesecake. Of course, you’ll need Lotus Biscoff cookies, but make sure to also have the brand’s cookie spread on hand. Apart from the cookies and spread, you only need butter, cream cheese, and powdered sugar. Together, you’ll have a gorgeous looking cake that also tastes like it just cake from the bakery. Whether for parties, get togethers, or just for yourself, this cake is truly something special.
While you don’t have to bake our Lotus cheesecake, you should factor in the chilling times. If the cake doesn’t properly chill, instead of that desired soft and chewy cheesecake, you’ll only have a sort of puddle-esque mess. So, heed our warning! It’s best to prepare your no-bake lotus cheesecake the day before and let it chill completely overnight. That way you’re sure to have that classic cheesecake texture that we know you want! Our tip? For a perfect slice, cut with a hot knife.
If you leave them out, it won’t set but will become a semi-liquid mass. So it’s better to prepare the cake a day before and let it harden completely overnight. Then it can be cut without any problems, preferably with a hot knife.
You’ll find at Scrumdiddlyumptious that we have no shortage of cake ideas! If you’re looking for more delicious recipes, try our strawberry sheet pan crumble cake, our two-ingredient marzipan cake, and chocolate pudding sheet cake.
No-Bake Lotus Biscoff Cheesecake
Equipment
- 1 9-inch springform pan
Ingredients
For the crust:
- ¼ cup butter
- 1¾ cups Biscoff cookies crushed
For the filling:
- 1 cup full-fat cream cheese
- 1 cup Greek yogurt
- 1¾ cups Biscoff spread
- ¼ cup powdered sugar
For the topping:
- 1¾ cups Biscoff spread
- Biscoff cookies
Instructions
- To make the crust, start by melting the butter. Crush the Biscoff cookies and mix them into the melted butter. Press the mixture evenly into the bottom of a springform pan.
- Mix the ingredients for the filling with a hand mixer. Spread the mixture over the cookie base. Refrigerate the cake for at least 1 hour.
- For the topping, put the Biscoff spread in a saucepan and melt it while constantly stirring. Just make sure the spread doesn't overheat and burn! Once properly melted, let the topping sit until it thickens slightly.
- Remove the cheesecake from the pan using a hot knife. Pour the topping over the cake so that it drips down the sides unevenly.
- Now chill the cake for at least an hour. Garnish the the cheesecake with some more crumbled Lotus cookies before serving.