Sure! Here’s a full, detailed, and rich recipe for a No-Bake Lotus Biscoff Cheesecake—with history, method, ingredients, conclusion, and even a bit of love for the Biscoff fans.
🍰 No-Bake Lotus Biscoff Cheesecake
A Dreamy Dessert with Only 5 Ingredients
📝 Introduction:
There are desserts that steal the show, and then there’s Lotus Biscoff Cheesecake—a silky, no-bake wonder with the irresistible flavor of caramelized Biscoff cookies. Originating from Belgium, Lotus Biscoff spread and biscuits have become a cult favorite around the world. Paired with cream cheese, they form a dessert that’s luxurious, elegant, and shockingly easy to make. With only five ingredients, this is the perfect treat for cheesecake lovers, Biscoff addicts, or anyone who wants something indulgent without turning on the oven.
📜 A Brief History:
Lotus Biscoff was created in 1932 in Lembeke, Belgium, by a family-owned bakery. The name “Biscoff” is a combination of “biscuit” and “coffee,” highlighting the cookie’s intended pairing with a hot drink. Its popularity skyrocketed in cafes and airplanes, and later, the Biscoff spread was born—essentially a cookie turned into a creamy delight.
Cheesecake, on the other hand, has ancient Greek roots. Over the years, it has evolved into many variations, from New York baked cheesecakes to modern, no-bake refrigerator cheesecakes. The fusion of the two—Lotus Biscoff + cheesecake—was a match made in dessert heaven.
🛒 Ingredients (Serves 8–10):
- 250g Lotus Biscoff cookies (about 2 standard packs) – for the base
- 100g melted unsalted butter – to bind the base
- 500g cream cheese – full-fat, softened at room temperature
- 100g powdered sugar – sifted, for sweetness and smooth texture
- 200g Lotus Biscoff spread – for the cheesecake filling and topping
(Optional for garnish: whipped cream, crushed Biscoff cookies, cookie halves)
🍳 Method:
1. Make the Base:
- Place the Biscoff cookies in a food processor and blitz into a fine crumb. Alternatively, crush them in a ziplock bag using a rolling pin.
- Add the melted butter and mix until the texture resembles wet sand.
- Press the mixture into the base of a 20cm (8-inch) springform pan. Use the back of a spoon or the bottom of a glass to press it down firmly and evenly.
- Chill in the refrigerator for 20–30 minutes while you prepare the filling.
2. Prepare the Filling:
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add 150g of the Biscoff spread and beat again until fully incorporated and fluffy.
- Pour this filling onto the chilled base, smoothing the top with a spatula.
- Return to the fridge and chill for at least 4–6 hours, ideally overnight for the best texture.
3. Final Touches:
- Gently melt the remaining 50g Biscoff spread and pour over the top of the cheesecake. Tilt the pan to spread it evenly, or use a spatula.
- Decorate with crushed Biscoff cookies, a few cookie halves, or piped whipped cream if desired.
💡 Tips & Lovers’ Notes:
- Texture tip: If you want a slightly firmer cheesecake, add 1 tsp gelatin (dissolved in hot water) to the filling.
- Vegan version? Use vegan cream cheese and coconut oil instead of butter.
- For the true Biscoff lover, stir extra crushed cookies into the cheesecake mix for added crunch.
- Pair it with: Coffee, of course. A latte or espresso brings out the caramelized notes.
❤️ For the Lovers of Biscoff:
To all the cookie lovers, caramel fans, and cheesecake dreamers—this dessert is your love letter. Each bite combines the familiar spice of Biscoff with the rich creaminess of cheesecake. Whether you’re sharing it on a date night, a birthday, or just because—it’s always the right time for Biscoff.
🎯 Conclusion:
This No-Bake Lotus Biscoff Cheesecake is proof that something incredible can be made from simple ingredients, minimal effort, and maximum flavor. It’s the kind of dessert that turns heads and starts conversations—and you don’t even need to bake it. Creamy, dreamy, and utterly divine, it’s not just a treat—it’s an experience.
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