Easy Biscoff Lotus Cheesecake Recipe: A Dreamy Dessert Delight

Decadent desserts often spark joy, and this creamy Lotus Biscoff cheesecake hits all the right notes of indulgence.

Smooth cream cheese blends perfectly with crushed Biscoff cookies, creating a heavenly texture that melts in your mouth.

The rich, caramelized flavor of Biscoff brings a unique twist to the classic cheesecake recipe.

Crumbly cookie base provides a delightful crunch that complements the silky filling.

Each slice promises a symphony of sweet, buttery goodness that will leave you wanting more.

No baking skills are required to create this show-stopping dessert that’s sure to impress.

Prepare to fall in love with every single bite of this irresistible treat.

Biscoff Lotus Cheesecake Why It’s a Crowd-Pleaser

• Dive into a luxurious dessert that combines the rich, caramelized taste of Biscoff cookies with creamy cheesecake, creating an irresistible flavor explosion that will tantalize your taste buds.
• Impress your friends and family with a visually stunning dessert featuring a beautiful marbled swirl of Biscoff spread that looks like a professional bakery creation.
• This recipe is surprisingly simple to make, allowing both novice and experienced bakers to create a show-stopping cheesecake that will earn rave reviews from everyone who takes a bite.

Biscoff Cheesecake Ingredients for a Dreamy Treat

• Biscoff Cookies: A classic European cookie that provides a rich, caramelized flavor and crunchy base for the cheesecake.
• Granulated Sugar: Adds sweetness and helps bind the crust together.
• Unsalted Butter: Melted butter helps the cookie crumbs stick and creates a solid crust foundation.

• Cream Cheese: The primary creamy component that gives the cheesecake its signature smooth and rich texture.
• Granulated Sugar: Provides balanced sweetness throughout the cheesecake.
• Sour Cream: Adds tanginess and helps create a silky, creamy consistency.
• Heavy Cream: Contributes to the luxurious and light texture of the cheesecake.
• Eggs: Serve as a binding agent and help create the classic cheesecake structure.
• Biscoff Cookie Spread: Introduces a deep caramel and spice flavor unique to this cheesecake.
• Vanilla Extract: Enhances and rounds out the overall flavor profile.

• Whipped Cream, Crushed Biscoff Cookies, Extra Biscoff Cookie Spread: Optional toppings that add extra texture, flavor, and visual appeal to the finished cheesecake.

Cheesecake Tools for Baking Success

• Springform Pan: 9-inch round essential for easy cheesecake removal.
• Mixing Bowls: Medium and large sizes for crust and filling preparation.
• Electric Mixer: Crucial for beating cream cheese and incorporating ingredients smoothly.
• Measuring Cups and Spoons: Precise measurements for perfect recipe results.
• Baking Sheet: Helpful for placing springform pan during baking.
• Knife or Skewer: Needed for creating optional Biscoff swirl pattern.
• Parchment Paper: Ensures easy crust and cheesecake removal.
• Cooling Rack: Allows cheesecake to cool evenly after baking.

Steps to Bake Biscoff Lotus Cheesecake

Step 1: Prepare The Oven And Pan

Warm up your oven to 325F (163C).

Get a 9-inch springform pan ready by greasing it or lining with parchment paper for easy removal.

Step 2: Create The Crunchy Cookie Base

• Crushed Biscoff cookies
• Granulated sugar
• Melted butter

Press this mixture firmly into the pan’s bottom, creating an even layer.

Bake for 8-10 minutes until lightly golden, then set aside to cool down.

Step 3: Whip The Cream Cheese Mixture

In a large bowl, beat cream cheese until silky smooth.

Gradually add sugar and continue mixing until well blended.

Pour in sour cream and heavy cream, stirring until the mixture becomes luxuriously creamy.

Step 4: Incorporate Eggs And Flavors

Add eggs one at a time, mixing thoroughly after each addition.

Blend in Biscoff cookie spread and vanilla extract until fully combined and velvety.

Step 5: Create Delightful Swirls

Optional decorative step: Drop spoonfuls of warmed Biscoff spread across the cheesecake surface.

Use a knife to create beautiful marble-like swirls throughout the filling.

Step 6: Bake The Cheesecake

Pour the creamy filling over the cooled cookie crust.

Smooth the top with a spatula.

Bake for 55-65 minutes until the center is set but still slightly wobbly.

Step 7: Cool And Rest

Turn off the oven and crack the door open.

Let the cheesecake rest inside for one hour.

Remove and allow it to cool completely at room temperature.

Refrigerate for at least 4 hours or overnight for best results.

Step 8: Final Touches And Serving

• Fluffy whipped cream
• Crushed Biscoff cookies
• Extra drizzle of Biscoff spread

Slice and savor every delicious bite of your homemade Biscoff Lotus Cheesecake!

Tips for Smooth and Spiced Cheesecake Layers

• Use a food processor or rolling pin to create fine, even crumbs for a consistent crust texture that holds together beautifully.
• Avoid overmixing the batter and bake in a water bath to create a smooth, crack-free cheesecake surface that looks professionally made.
• Let cream cheese sit at room temperature for 30-45 minutes before mixing to ensure a silky, lump-free filling that blends smoothly.
• Heat Biscoff spread slightly and use a gentle figure-eight motion when creating the marbled effect to achieve a professional-looking design.

Cheesecake Flavor Variations to Explore

• Gluten-Free Biscoff Bliss: Replace regular Biscoff cookies with gluten-free cookie alternatives like almond or coconut flour-based cookies for a celiac-friendly version.
• No-Bake Lotus Delight: Skip the baking process by using gelatin or cream cheese stabilizers to create a chilled, smooth cheesecake without oven time.
• Vegan Cookie Cream Cheesecake: Substitute dairy ingredients with cashew cream, coconut milk, and vegan cream cheese, using plant-based Biscoff-style cookies for the base.
• Low-Carb Lotus Treat: Swap traditional cookies with almond flour and crushed nuts, using sugar substitutes like erythritol and full-fat cream cheese to reduce carbohydrate content.

Serving Biscoff Cheesecake in Style

• Cozy Coffee Companion: Serve a slice alongside a steaming cappuccino or rich espresso to enhance the Biscoff cookie's caramel notes.
• Sweet Party Centerpiece: Present this cheesecake as a stunning dessert at gatherings, garnished with whole Biscoff cookies around the edges for dramatic presentation.
• Decadent Dessert Plating: Top each slice with a drizzle of warm Biscoff spread, a dollop of whipped cream, and a sprinkle of crushed cookies for extra indulgence.
• Refreshing Side Pairing: Complement the rich cheesecake with a scoop of vanilla bean ice cream or a light fruit sorbet to balance the intense flavors.

Storing Biscoff Cheesecake

• Store the cheesecake in an airtight container or cover tightly with plastic wrap. Keep in the refrigerator for up to 5 days, ensuring the quality and freshness remain intact.
• Wrap the entire cheesecake or individual slices in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Do not leave the cheesecake at room temperature for more than 2 hours to prevent bacterial growth and maintain food safety.
• Gently warm individual slices in the microwave for 10-15 seconds on low power. Alternatively, let the slice sit at room temperature for 15-20 minutes before serving to soften slightly.

FAQs

• What are Biscoff cookies?

Biscoff cookies are caramelized Belgian cookies with a distinctive cinnamon and brown sugar flavor, originally created by Lotus Bakeries. They’re popular as a crisp, sweet cookie often served with coffee.

• Can I use a different type of cookie for the crust?

No, Biscoff cookies are key to this recipe’s unique flavor profile. Substituting them will change the authentic taste and texture of the cheesecake.

• How do I prevent my cheesecake from cracking?

Avoid overmixing the batter, bake at the correct temperature, and let the cheesecake cool gradually in the oven with the door cracked to prevent sudden temperature changes that cause cracking.

Biscoff Lotus Cheesecake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Lotus Biscoff Cheesecake blends creamy indulgence with caramelized cookie crunch. Delicate layers of biscoff spread and smooth cream cheese create a rich dessert that transports taste buds to sweet bliss. You will savor each heavenly bite.

---

Ingredients

Scale 1x2x3x

Crust Ingredients:

• 1 1/2 cups crushed Biscoff cookies (about 12 cookies)
• 1/4 cup granulated sugar
• 1/2 cup (113 grams) unsalted butter, melted

Cheesecake Filling Ingredients:

• 24 ounces (680 grams) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1/2 cup (120 milliliters) heavy cream
• 1 cup Biscoff cookie spread (Lotus spread)
• 1 teaspoon vanilla extract

Topping Ingredients:

• 1/2 cup (120 grams) Biscoff cookie spread, warmed slightly
• Whipped cream
• Crushed Biscoff cookies

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 325F (163C) and ready a 9-inch springform pan with parchment paper or light greasing.
2. Create a crumbly foundation by combining crushed Biscoff cookies with granulated sugar and melted butter. Press the mixture firmly and evenly across the pan’s bottom, creating a compact base. Bake for 8-10 minutes, then allow to cool completely.
3. In a spacious mixing bowl, transform cream cheese into a silky smooth texture using an electric mixer. Gradually incorporate granulated sugar until thoroughly blended. Introduce sour cream and heavy cream, whisking until achieving a luxurious, creamy consistency.
4. Integrate eggs individually, gently mixing after each addition to maintain a uniform texture. Fold in Biscoff cookie spread and vanilla extract, ensuring complete incorporation throughout the mixture.
5. For an artistic touch, drizzle warm Biscoff cookie spread across the cheesecake surface. Use a knife to create elegant swirling patterns, generating a marbled visual effect.
6. Carefully transfer the filling onto the cooled crust, smoothing the surface with a spatula. Position in the preheated oven and bake for 55-65 minutes until the center appears set but retains a gentle wobble.
7. Once baking completes, switch off the oven and leave the door slightly ajar. Allow the cheesecake to gradually cool inside for one hour. Remove and let it reach room temperature before transferring to the refrigerator for a minimum of 4 hours or overnight.
8. After chilling, embellish with dollops of whipped cream, scattered crushed Biscoff cookies, and optional drizzles of additional Biscoff spread. Slice and serve this decadent dessert.

Notes

• Crush Biscoff cookies thoroughly to create a uniform, compact crust that holds together perfectly without crumbling.
• Soften cream cheese at room temperature for at least 30 minutes to ensure smooth, lump-free mixing and a creamy texture.
• Use a water bath technique to prevent cracks and ensure even baking by placing the springform pan in a larger pan filled with hot water.
• Gluten-free alternative can be achieved by using gluten-free cookie crumbs for the base, making the cheesecake accessible to those with gluten sensitivities.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 500
• Sugar: 34 g
• Sodium: 300 mg
• Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 110 mg