I made this cheese cake recipe on a lazy Sunday and it felt like a small win. The base snaps with sweet spice and the filling sits light and cool. You slice it and the room goes quiet for one second then someone asks for the biggest piece. This no bake cheesecake leans on soft cream cheese and whipped cream for lift. It tastes like a Lotus Biscoff cheesecake that took all day yet the bowl stays clean and the sink stays calm. I like that the chill does the work while we get on with our day. The texture lands smooth which is why I call it a creamy cheesecake recipe and an easy cheesecake recipe. The crumbs bring warm cookie notes so each bite reads as a Lotus biscuit dessert. If you want a sweet fix that waits in the fridge this is your simple no bake dessert.
Table of Contents
- 1) Key Takeaways
- 2) Easy Lotus Biscoff No Bake Cheesecake Recipe
- 3) Ingredients for Lotus Biscoff No Bake Cheesecake
- 4) How to Make Lotus Biscoff No Bake Cheesecake
- 5) Tips for Making Lotus Biscoff No Bake Cheesecake
- 6) Making Lotus Biscoff No Bake Cheesecake Ahead of Time
- 7) Storing Leftover Lotus Biscoff No Bake Cheesecake
- 8) Try these Dessert next!
- 9) Lotus Biscoff No Bake Cheesecake
- 10) Nutrition
1) Key Takeaways
We set a cool base with spiced crumbs and a silk filling. Chill does the work. Slices stand tall and neat. The texture stays light and rich at once. Flavors lean warm with caramel notes from the biscuits. I serve this on quiet nights and on loud ones. It never lasts long.
Kathy on Simply Cooked Recipes shares this for home cooks who want calm steps and a sure set. No oven heat. A springform pan helps. A hot knife gives clean edges. Guests ask for seconds and pretend they will share. We all know the truth.
This fits a busy week. The batter stirs fast. The pan rests cold. The glaze goes on smooth. If you love a classic cheesecake recipe feel with less fuss you land in the right kitchen.
2) Easy Lotus Biscoff No Bake Cheesecake Recipe
We start with a cheese cake recipe that keeps stress low. This cheese cake recipe uses a cookie crust and a no bake set so we skip the oven. I learned this trick on a hot day when the kitchen begged for shade and the fridge took the lead. Friends walked in and the first bite drew a quiet nod from each seat.
The base tastes like a no bake cheesecake dream with Lotus crumbs and melted butter. The filling feels soft and cool. A swirl of spread brings that Biscoff snap without heavy work. I like that the bowl stays tidy and the timer stays off.
Think of this as an easy cheesecake with a hint of spice and a lot of comfort. On Simply Cooked Recipes we keep steps short and tools simple. I test and note and tweak with you in mind. We cook to share and to relax. Both matter.
3) Ingredients for Lotus Biscoff No Bake Cheesecake
Lotus Biscoff biscuits crushed Fine crumbs make a tight base with gentle spice and light caramel notes that pair with cream.
Unsalted butter melted Warm butter coats the crumbs and helps them set firm in the cold pan for clean slices.
Fine salt A small pinch lifts the sweet and sharpens the cookie flavor so each bite pops.
Full fat cream cheese room temp Soft cheese blends smooth and gives the creamy body we want in a cheesecake recipe.
Granulated sugar A light dose sweetens the filling and keeps the tang in check without a heavy finish.
Vanilla extract A small pour rounds the flavor and adds a soft bakery note that feels cozy.
Cold heavy cream Whipped to soft peaks for lift and a cloud like feel that cuts the cookie base.
Lotus Biscoff spread warmed A pourable spread we ripple through the filling and set on top as a glossy glaze.
Lemon juice A small squeeze brightens the dairy and keeps the sweetness light on the tongue.
Powdered gelatin optional A gentle set helps in warm rooms so slices stand tall at the table.
Extra biscuits and whipped cream Crunch and swirls for the finish that make each plate look like a bakery case.
4) How to Make Lotus Biscoff No Bake Cheesecake
Step 1 Line a springform pan with parchment on the base. Crush biscuits to fine crumbs. Stir with melted butter and a pinch of salt until the mix looks like wet sand.
Step 2 Press the crumbs into the pan with a flat glass. Pack the edges well. Chill the pan so the base firms while you mix the filling.
Step 3 Beat cream cheese with sugar until smooth. Add vanilla and lemon. Whip cold cream to soft peaks in a clean bowl. Fold the cream into the cheese with light strokes.
Step 4 If you use gelatin bloom it and warm it until fluid. Whisk it into the batter. Pour in warmed Biscoff spread. Ripple for streaks or whisk for one tone.
Step 5 Spoon the filling over the cold crust. Level the top. Tap the pan on the counter to release air. Cover and chill until set for six hours or overnight.
Step 6 Warm more spread and pour it over the set cake. Tilt the pan for a thin glaze. Chill to set. Run a hot dry knife around the edge and release the ring. Slice and serve.
5) Tips for Making Lotus Biscoff No Bake Cheesecake
Use a sharp hot knife for clean wedges. Wipe between cuts. Work with cold cake and calm hands. Small habits make neat slices and happy guests.
Chill time writes the script. A long rest gives structure and a smooth bite. If the kitchen runs warm add the optional gelatin. The set turns steady and travel stays easy.
Pulse crumbs fine for a base that holds. Pack the edge with care. If you crave more snap add a spoon of sugar to the crust. For a lighter filling fold the cream with soft strokes and stop when it looks like clouds.
6) Making Lotus Biscoff No Bake Cheesecake Ahead of Time
I build this one day ahead for calm service. The flavor rounds out and the glaze sets with a soft shine. The texture stays plush and the base stays crisp.
Keep the cake in the ring while it chills. Add the glaze on the day you serve if you want a fresh gloss. Garnish close to the meal so the biscuits keep their crunch.
For parties slice the cake in the kitchen and plate it before guests sit. This plan keeps the flow smooth. A classic cheesecake recipe feel with no oven time makes prep light for hosts.
7) Storing Leftover Lotus Biscoff No Bake Cheesecake
Set slices in a sealed box and keep them cold. The cake holds three days. The bite stays soft and the glaze keeps its sheen.
For longer storage wrap slices tight and freeze. Thaw in the fridge. The crust stays firm and the filling stays smooth. I save two pieces for late night raids. No shame here.
Label the box so no one misses dessert day. If the glaze sets too firm warm the knife and cut slow. A recipe for cheesecake that forgives small slips makes home baking feel friendly.
8) Try these Dessert next!
9) Lotus Biscoff No Bake Cheesecake
No Bake Lotus Biscoff Cheese Cake Recipe
Ingredients
For the crust
- 250 g Lotus Biscoff biscuits crushed fine
- 110 g unsalted butter melted
- 1 pinch fine salt
For the filling
- 700 g full fat cream cheese at room temp
- 120 g granulated sugar
- 1 tsp vanilla extract
- 300 ml heavy cream cold
- 200 g Lotus Biscoff spread warmed until pourable
- 2 tsp lemon juice
- 1 packet powdered gelatin or 8 g bloomed in 3 tbsp cold water optional
For the topping
- 120 g Lotus Biscoff spread warmed until pourable
- 8 to 10 Lotus Biscoff biscuits for garnish
- Whipped cream for swirls optional
Instructions
For the crust
- Line a 23 cm springform pan with parchment on the base and a light strip on the side
- Stir the crushed biscuits with melted butter and salt until the crumbs look like wet sand
- Press the mix into the pan with a flat glass to make an even base
- Chill the pan while you mix the filling
For the filling
- Beat cream cheese with sugar until smooth and glossy with no lumps
- Blend in vanilla and lemon juice
- Whip the cold cream in a clean bowl to soft peaks
- Fold the whipped cream into the cheese mix with a spatula
- If you use gelatin warm the bloomed mix until fluid then whisk it into the batter
- Pour in the warmed Lotus Biscoff spread and ripple it through for a marbled look or whisk for a uniform tone
- Spoon the batter over the cold crust and level the top
- Tap the pan on the counter to release trapped air
Chill and finish
- Cover the pan and chill until set 6 hours or overnight for neat slices
- Warm the topping spread until fluid then pour it over the set cake and tilt to coat
- Chill for 15 minutes to set the glaze
- Pipe whipped cream if you like and set biscuits on top for crunch
- Slice with a hot dry knife for clean edges
10) Nutrition
Serving Size one slice. Calories 480. Sugar 28 g. Sodium 310 mg. Fat 30 g. Saturated Fat 16 g. Carbohydrates 45 g. Fiber 1 g. Protein 6 g. Cholesterol 65 mg.
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