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A slice of no-bake lotus biscoff cheesecake on a white plate. In the background is the rest of the cake on a yellow serving platter.

No-Bake Lotus Biscoff Cheesecake

Nele
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Cook Time 30 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Servings 12 slices

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.