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Are you a Biscoff lover? This rich, smooth, and creamy no-bake Biscoff cheesecake topped with a dollop of creamy cookie butter is just something you need to indulge in.

Are you looking to indulge in a rich, delicious dessert without the hassle of baking? Are you ready to indulge in a creamy, almost mousse-like dessert that can be made ahead of time?

Get ready to embark on a delectable journey with a luscious lotus no-bake Biscoff cheesecake that will transport your taste buds to new heights of delight! A crunchy, buttery lotus Biscoff cookie crust is topped with a smooth and tangy cheesecake filling for a divine combination.

It's a dessert that's simply irresistible, perfect for any occasion that calls for a sweet sensation. Indulge in a slice of pure bliss as the creamy cheesecake harmoniously dances with the rich flavors of the lotus Biscoff cookies. Trust me, this no-bake masterpiece will leave you yearning for more. Time to whip up this delightful treat and treat yourself to a slice of creamy, crunchy perfection!

What is a Lotus Biscoff cookie?

Lotus Biscoff is a beautiful, crunchy cookie with a distinctive and unique caramelized taste that everyone loves. It's one of those beautifully crisp cookies that are the perfect accompaniment for tea or coffee.

I was first introduced to these absolutely delicious cookies on my work trip to the UK. One bite, and I was instantly in love with it. Over the years, they became part of my everyday teatime biscuits.

No-bake Biscoff cheesecake has been on my mind for a very long time, almost ever since I started blogging, but every time I made this cheesecake, my son and his friends finished it before I could take good pictures.

So this time I made sure that I made this delectable no-bake Biscoff cheesecake with ample time on hand so I could share this fantastic recipe with you.

Ingredients for No-Bake Biscoff Cheesecake:

Lotus Biscoff Biscuits/Cookies: We need Lotus Biscoff biscuits/cookies, obviously, as that is the base of this recipe.

Unsalted butter: Using unsalted butter is best for any dessert recipe, as then we can control the amount of salt that goes into the recipe.

Heavy cream: Use high-fat content heavy cream for a nice, rich, creamy, and thick no-bake Biscoff cheesecake batter.

Cream cheese: You will need a rich, best-quality cream cheese. I like using Philadelphia cream cheese but I have also used some local cream cheese on certain occasions. The cream cheese needs to be at room temperature.

Icing sugar: Icing sugar is a sweetener as well as a thickener in this no-bake recipe.

Biscoff cookie butter: Biscoff cookie butter is readily available in any grocery store or on Amazon.

How to make No-Bake Biscoff Cheesecake cups?

Making the base for cheesecake

Start with crushing the lotus Biscoff cookies. You can either crush it using a food processor or blender. You can also go the traditional way by filling a Ziploc bag with the Biscoff biscuits and crushing it by beating it with a rolling pin.

Transfer the crushed cookies to a mixing bowl.

Melt the butter in the microwave for about 20 to 30 seconds, or until the butter just reaches melting level.

Add the melted butter to the crushed biscuits. Mix it all together, and you should get a nice buttered mixture that binds together perfectly. Neither too dry nor overly runny with butter.

Since you are making no-baked Biscoff cheesecake cups, you don't really need the crushed cookie to form a solid, dense base. So do not add too much butter.

Scoop up the no-bake Biscoff cheesecake base mixture, fill the base of the dessert cups with the crushed mixture, and press it down using a spoon or something flat that levels as well as sets the crust of the cheesecake.

Refrigerate the cups and jars until we prepare the cheesecake filling. This will help solidify the crust so that it doesn't float up when we pour the cheesecake filling mixture into the cups.

Make the filling for No-Bake Biscoff Cheesecake

In a small bowl, heat up the Biscoff butter for about 30 seconds to melt the cookie butter so it blends easily into the cheesecake batter. Set it aside to cool off.

In a big bowl, add the room-temperature cream cheese and powdered sugar (confectioner sugar). Mix it until the sugar dissolves.

To this mixture, add the melted Biscoff cookie butter and mix it into the cream cheese mixture.

In another bowl, add chilled heavy whipping cream and whisk it till it reaches a stiff peak consistency.

To the whipped heavy cream, add the cream cheese mix that we made earlier. Use a whisk and slowly mix everything together till we get a nice, smooth batter. But be careful not to overmix the batter; otherwise, you will get a runny batter that won't set properly.

Once the batter is ready, fill the piping bag to fill the pre-set dessert cups with the No-Bake Biscoff Cheesecake batter. If you do not have a piping bag, you can fill the cups directly by scooping up the batter with a spoon.

Place the filled no-bake Biscoff cheesecake cups in the refrigerator to chill for at least 30 to 40 minutes. Preferably, chill it for 3 to 4 hours.

In the meantime, melt some more cookie butter in a microwave-safe bowl and set it aside.

Pour a tablespoon of melted cookie butter into the no-bake Biscoff cheesecake cups. Garnish the rim of the dessert jars with crushed Biscoff cookies.

Place it in the refrigerator and chill until it is time to serve. And just before serving, add ½ Biscoff cookie on top for decoration and crunch in the cheesecake bite.

Why should you make No-bake Biscoff Cheesecake?

• No Cooking

• Absolutely Delicious!!

• Quick and Easy

• Made Ahead of Time

• Perfect Party Dessert

• Eggless

Frequently Asked Questions (FAQs)

What is Biscoff cookie butter?

Cookie butter, or Biscoff cookie butter, is a food paste made from speculoos cookies, butter or fat, some flour, and sugar. All the ingredients are blended until everything comes together and becomes spreadable for sandwiches or desserts. This is popular in countries like Belgium, the Netherlands, and France.

Over the years, it has also been popular in other parts of the world, especially the USA.

Does no-bake cheesecake thicken in the fridge?

Yes, for a no-bake Biscoff cheesecake, the best way to set it is to refrigerate it for an extended period.

Chilling it overnight is the best for such cheesecakes.

Why is my no-bake cheesecake runny?

There are a few reasons why the no-bake Biscoff cheesecake becomes runny.

Firstly, the whipped cream needs to be at a stiff peak consistency so that, once chilled, the cheesecake sets properly. So if you underbeat or overbeat the cream, you will get a runny batter, which will be difficult to set.

Secondly, if you overmix the batter, especially while incorporating the whipped cream, you will end up with a runny batter that will be hard to thicken.

Thirdly, if you have not refrigerated the no-bake Biscoff cheesecake for long enough to set properly.

Why do you use confectioner sugar for the no-bake biscoff cheesecake recipe?

Confectioner sugar is not just plain powdered sugar. It also has a good portion of cornstarch in it. This cornstarch acts as a binding as well as a setting agent in this recipe and stops the batter from becoming runny or watery.

How long does the no-bake Biscoff cheesecake stay good?

If you store the dessert jars or cups in a covered container or box in the refrigerator, they will stay good for up to 7 to 8 days.

Is the No-bake cheesecake as good as baked cheesecake?

Oh yes!! this no-bake biscoff cheesecake is way too good and absolutely as good as any baked cheesecake. It's a beautifully thick, rich, creamy, and oh-so-decadent cheesecake and a perfect competition for any baked cheesecake.

Give this no-baked version a try and tell me if you agree.

Why do you need to melt the Biscoff butter?

The bottled Biscoff cookie butter is very thick, and if you add that to the cream cheese and sugar mixture, it won't mix properly. Or you will end up over mixing the batter to blend it. Either of those options is not good for a no-bake Biscoff cheesecake.

The best option is to just melt the Biscoff butter for 30 seconds and let it cool to room temperature before adding it to the cream cheese. Forming a nice blended batter with perfect consistency.

Drop a comment if you have tried the recipe. I would love to hear about your experiences. Also, if you have any questions, please leave them below. I would be happy to help.

Post a photo on my Facebook page or tag me on Instagram with #prajakta_food_lab; you can even pin it on Pinterest with the tag #p3foodlab.