Can I use peanut butter instead of Lotus Biscoff?

Technically, yes. You can swap in peanut butter, especially if you’re in a pinch. But keep in mind—it won’t taste like a Lotus Cheesecake Dessert . Peanut butter has a completely different flavor profile and is less sweet. If you do try it, consider adding a bit more powdered sugar to balance things out.

Does Lotus Cheesecake Dessert freeze well?

Absolutely! This dessert freezes like a dream. You can freeze the entire cheesecake or individual slices. Just wrap it tightly and thaw it in the fridge overnight before serving. Want to enjoy it partially frozen? It tastes like Biscoff ice cream cake—amazing!

What cream cheese is best for Lotus cheesecake?

Full-fat cream cheese is the only way to go. Brands like Philadelphia (brick-style) or Kiri tubs work well. Avoid spreadable types—they don’t set firmly and could make your cheesecake too soft.

Can I make a vegan or dairy-free version?

Sure, with a few tweaks. Use dairy-free cream cheese and coconut cream in place of heavy cream. Also, double-check your Biscoff spread—some variations may contain dairy.

Lotus Cheesecake Dessert – Easy No-Bake Recipe

Description

This No-Bake Lotus Cheesecake Dessert is a creamy, indulgent treat made with a buttery Biscoff biscuit crust, a fluffy cream cheese and Lotus spread filling, and a smooth layer of melted cookie butter on top. Perfect for holidays, gatherings, or a cozy night in.

Ingredients

Scale

200g Lotus Biscoff cookies, crushed
80g unsalted butter, melted
400g full-fat cream cheese
300ml cold double cream
200g Lotus Biscoff spread
75g powdered sugar
150g Lotus Biscoff spread (for topping)
50g Lotus Biscoff cookies, crushed (for topping)

Instructions

Crush the Biscoff cookies and mix with melted butter until well combined.
Press the mixture into a springform pan and chill in the fridge.
Whip the double cream until stiff peaks form and set aside.
In another bowl, beat the cream cheese, 200g Biscoff spread, and powdered sugar until smooth.
Fold the whipped cream gently into the cream cheese mixture.
Pour the filling over the crust and smooth the top. Chill for at least 4 hours or overnight.
Melt the remaining 150g Biscoff spread and pour it over the cheesecake. Smooth it with a spoon.
Sprinkle the crushed cookies around the edge and chill for an additional hour.
Slice and serve cold. Enjoy!

Notes

Use full-fat cream cheese for best results.
For a firmer crust, bake the base at 160°C for 8 minutes.
Freeze for 20 minutes before slicing for cleaner cuts.
Add fresh berries for garnish if desired.

Prep Time: PT20M
Cook Time: PT0M
Category: Dessert
Method: No-Bake
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: 445
Sugar: 12g
Sodium: 112mg
Fat: 38g
Saturated Fat: 19g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 20g
Fiber: 0.1g
Protein: 5g
Cholesterol: 76mg

Keywords: Lotus Cheesecake Dessert, Biscoff cheesecake, no-bake dessert, cookie butter cake, speculoos cheesecake, easy cheesecake recipe, caramel cheesecake