Lotus Biscoff Cheesecake 莲花 Biscoff 芝士蛋糕

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A creamy cheesecake with an airy, mousse-like texture with Lotus spread in every bite!  Crushed Lotus biscuits in the crust, creamy Lotus in the filling, melted spread on top and a halo of Lotus crumbs to finish it off.  It’s a quadruple Lotus Biscoff delight that’s so easy to make and doesn’t require an oven!

The proper (traditional) name is Speculoos or Speculaas, and Biscoff is a Lotus branded name for these types of cookies. They are are classic Belgian and Dutch Spiced Shortbread Cookies. 

Lotus Biscoff is a popular brand which sells biscuits with a subtle flavor of cinnamon and a strong caramelized flavor. It has the consistency of peanut butter, but tastes like a cross between digestive biscuits and gingersnaps.

If you love Lotus Biscoff, then you’re gonna love this cheesecake. It’s superb easy to make! It requires only a handful of ingredients, a few minutes of your time, PLUS,  there’s NO baking involved ! 😉 You’ll just need to plan ahead though, because it does need about 4 - 6 hours to set in the fridge.  Which actually makes it a great make-ahead dessert!

This no-bake lotus Biscoff cheesecake is definitely a hit for all the Biscoff lovers. 😘





Lotus Biscoff Cheesecake 莲花 Biscoff 芝士蛋糕


Ingredients: 

150g (20 pcs)  Biscoff biscuits

60g         Butter (Melted)

250g       Cream cheese

200ml    Whipping cream

120g       Biscoff spread

30g         Icing sugar

Pinch of salt


Topping:

100g  Biscoff spread (  heat in microwave to melt)

1 tbsp Lotus Biscoff Cookie crumbs( saved from the crumbs earlier) or grind 2-4 pieces of Lotus Biscoff cookies.


Method:

  1. Grinding up the Lotus cookies into fine crumbs.  
  2. Set aside 1 Tbsp of the crumb mixture to garnish the rim with later.
  3. Then mix the crumbs up with melted butter.
  4. Pack the crumb mixture into the bottom of a 6" or 7" round springform pan lined with parchment paper. Chill it in the fridge.
  5. Beat the whipping cream until stiff peaks form.
  6. Beat together the cream cheese, Lotus Biscoff spread, powdered sugar and little salt until nice and creamy.
  7. Then gently fold in whipped cream with a spatula. Mixture should be very stable and cloud-like.
  8. Pour and spread that cheesecake filling onto the Biscoff crumbs base.
  9. Cover with plastic wrap and refrigerate about 4 - 6 hours until set. Or even better overnight.
  10. Remove the chilled cheesecake from the springform pan. Transfer to a serving platter.
  11. Heat Biscoff spread in the microwave until very fluid and melted, about 30 seconds.
  12. Use a piping bag to drizzle some of the melted Lotus Biscoff around the edges to get that drip effect. Then pour the remaining spread all over the surface, quickly spreading it out into a smooth, even layer. Sprinkle the sides of the cake with the reserved cookie crumb mixture.
  13. Put back the cheesecake in the refrigerator to set the topping; at least 10 minutes. Then garnish with remaining Lotus Biscuits, if desired. 


Note:

  • Serve cold, straight from the fridge. Cover and refrigerate leftovers for up to 5 days or freeze for up to a month, maybe longer.


Happy Making! 


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