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Easy 15-Minute Lotus Biscoff Cheesecake

 If you love the deeply caramelized, spiced flavor of Lotus Biscoff cookies, this recipe is going to be your new obsession. This Biscoff Cheesecake features a crunchy cookie crust, a rich and velvety cream cheese filling, and a smooth, glossy layer of melted cookie butter spread on top.

It looks like it was bought from a premium bakery, but you can easily prep it at home with just a few simple ingredients!

Why You’ll Love This Recipe:

  • The Cookie Butter Glaze: Melted Biscoff spread creates an effortless, glossy coating that sets beautifully.

  • Pinterest-Trending Flavor: One of the most searched and saved dessert flavors on the internet right now.

  • Simple Shortcut: Can be made completely no-bake so you spend less time in the kitchen and more time enjoying it.

Prep time: 15 minutes | Chill time: 4 hours | Servings: 8 decadent slices

Ingredients:

For the Spiced Cookie Crust:

  • 20 Lotus Biscoff biscuits (finely crushed)

  • 5 tablespoons unsalted butter, melted

For the Creamy Cheesecake Filling:

  • 2 packs (400g total) Cream cheese, softened at room temperature

  • 1/2 cup Lotus Biscoff spread (warmed slightly so it mixes smoothly)

  • 1/2 cup powdered sugar

  • 1 cup heavy whipping cream, chilled

  • 1 teaspoon vanilla extract

For the Glossy Biscoff Topping & Garnish:

  • 1/2 cup Lotus Biscoff spread (for melting)

  • Extra Biscoff cookies (1 whole for the slice, 2 crushed for the plate crumbs)

Step-by-Step Instructions:

  1. Form the Crust Base: Mix your finely crushed Biscoff biscuit crumbs with the melted butter. Press the mixture firmly into the bottom of a lined cake tin or slice pan to create an even, solid base. Place it in the fridge to firm up.

  2. Whip the Cream: In a chilled bowl, beat the heavy whipping cream until stiff peaks form, then set aside.

  3. Blend the Filling: In a separate large bowl, beat the softened cream cheese, 1/2 cup of Biscoff cookie butter, powdered sugar, and vanilla extract until completely creamy, smooth, and uniform in color.

  4. Fold and Set: Gently fold your whipped cream into the Biscoff cream cheese mixture. Spoon the velvety filling over your chilled cookie crust, smooth the top out evenly with a spatula, and refrigerate for 4 hours (or until firm).

  5. Pour the Glossy Glaze: Melt 1/2 cup of Biscoff spread in the microwave for 20-30 seconds until it becomes a warm, pourable liquid. Pour it smoothly over the top of the chilled cheesecake, tilting the pan so it coats the entire surface evenly. Pop it back in the fridge for 10 minutes to set.

  6. Plate Like a Pro: Slice into beautiful triangles. To replicate our stunning photo perfectly, dust a white plate with extra crushed cookie crumbs, place your slice on top, and gently press a whole Lotus Biscoff biscuit right into the back of the cheesecake at an angle!


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