Lotus Biscoff Cheesecake | July 27, 2025

Basic ingredients
A 150-gram bag of Biscoff Speculoos Biscuits

60 grams of melted unsalted butter for the cheesecake crust
Cream cheese with full fat, served at room temperature Biscuit butter, such as Lotus Biscoff Biscuit, 400 grams, room temperature Spread Vanilla extract, 1 teaspoon, 285 grams
Whipping cream (minimum 35% fat), 125 ml, cold
Salt for the caramel, 2 tablespoons of sifted powdered sugar
Parmesan butter One hundred sixty grams of sugar brown sugar, 3 tablespoons Vanilla extract, 2 tablespoons 1/4 teaspoon
The 60 ml whipped cream
Lotus Biscoff biscuit fans, get ready to fall in love with this recipe. Inspired by the delicious Lotus Biscoff cookies, this no-bake cheesecake is a breeze to make.
In the 1930s, Belgian baker Jan Boone created the biscoff biscuit. Some say the term comes from a dreamy mix of “biscuit” and “coffee,” two words that sound great together.
These shortbread cookies are bursting with caramel taste and a plethora of spices (allspice, nutmeg, cinnamon, etc.).
This rich no-bake cheesecake would not be complete without them. The texture is similar to Biscoff biscuits, and it has a sweet and sour flavor. Every mouthful of this light and fluffy mousse-like cheesecake shouts lotus. You should give this a go right now!
All-Biscoff Cheesecake Recipe Ingredients
Skim milk cheese – Choose a high-quality mascarpone and Philadelphia cream cheese for the greatest outcome.

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