An easy and indulgent no-bake dessert made with lotus biscoff spread, aka cookie butter. These no-bake biscoff cheesecake bars are rich, creamy and so delicious!
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Why should you make this recipe?
If you need an easy no-bake recipe for any occasion these biscoff cheesecake bars are for you! With only 6 ingredients and no oven needed it's hard to find something better than this.
As a biscoff lover, these lotus biscoff cheesecake bars are the definition of a biscoff-overload. With it in the crust, cheesecake, topping, and crumb over the top, you're going to have the biscoff experience of your life.
What is biscoff?
Although most people will be familiar with 'Biscoff', the name 'Lotus' branded their cookie, most people will be less familiar with the traditional origin of this commercialized cookie!
Traditionally called speculoos, speculaas, or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands.
What is biscoff made from?
Biscoff spread is largely made of crushed lotus cookies, but it also includes ingredients like sugar, vegetable oils, and emulsifiers to create the creamy spread we all love.
What flavor is biscoff?
Biscoff is a spread made of crushed lotus cookies, which are a commercialized version of the traditional spiced speculoos cookies. These cookies are typically made from a mix of spices including cinnamon, nutmeg, ginger, cloves, and allspice. However, lotus cookies just use cinnamon.
How do you make a no-bake cheesecake with no gelatin?
Not all no-bake cheesecakes need gelatin to set! Using the natural properties of cream cheese and biscoff spread this cheesecake sets up to the perfect texture without the addition of any setting products.
Cream cheese at room temperature is soft and malleable, but when chilled is firm. These are the properties that we take advantage of when making this biscoff cheesecake recipe.
We use the cream cheese when it is soft and malleable to incorporate all the other ingredients and pour it into a mold. After it has had time to chill in the fridge it's at the perfect consistency.
Make sure you use block-style cream cheese when making this! Spreadable cream cheese has emulsifiers and other add-ins that help it take on a softer texture straight out of the fridge. This is the opposite of what we want as we want the cheesecake to be set solid.
Ingredients
- Lotus biscoff biscuits: Crush up lotus cookies for a base that accentuates the biscoff flavor of the cheesecake! If you don't have lotus cookies graham crackers and digestive biscuits work just as well.
- Melted butter: Butter is the binder of the crumbs, helping the base stay together when chilled.
Cheesecake
- Cream cheese: Make sure you use block-style cream cheese as this will result in the best cheesecake texture. Spreadable cheesecake is too soft for baking. Also, ensure that your cream cheese is at room temperature for easy mixing.
- Biscoff spread: The most important ingredient. I recommend using smooth, as your batter will then appear consistent rather than speckled.
- White sugar: A lot of the sweetness in this cheesecake comes from the biscoff spread. The sugar just helps to boost it a little. If you prefer a less-sweet cheesecake you can omit this.
- Thickened or heavy cream: Cream lightens the cheesecake and prevents it from becoming one giant block of sweetened cream cheese.
- Vanilla extract: Optionally you can add vanilla extract for extra depth of flavor and a vanilla note to the caramelized cookie flavor
Frequently Asked Questions
How long do these last?
These last up to 4 days when stored in an airtight container in the fridge. Make sure you keep them chilled as they are made from cream cheese and cream they will spoil easily when left out of the fridge.
You can consume these straight out of the fridge.
Can I freeze these cheesecake bars?
Yes, you can! These are perfect for freezing.
Simply cut the cheesecake up into the bars and wrap them individually before freezing. When you are ready to eat them just take them out of the freezer and let them thaw.
How do I cut clean slices of cheesecake?
Some people find slicing the cheesecake difficult as it sticks to your knife. Here are a couple of tricks to make sure you have razor-sharp slices of cheesecake at every slice:
- Run your knife under hot water to heat it up before slicing
- Wipe your knife clean between every slice
- Heat your knife up with hot water again as soon as it cools down
Can I use Nutella instead of biscoff?
Yes definitely! This recipe is very versatile in that you can switch the biscoff for any kind of spread. Whether that be Nutella, peanut butter, or anything else!
If you are using a spread that isn't sweet give the cheesecake batter a taste to check whether or not you need to add any extra sugar.
Why isn't my cheesecake setting?
There are a couple of reasons why your cheesecake may not be set:
- You didn't use block-style cream cheese
- Too much cream was added
- The cake hasn't chilled for long enough
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
No-Bake Biscoff Cheesecake Bars
An easy and indulgent no-bake dessert made with lotus biscoff spread, aka cookie butter. These no-bake biscoff cheesecake bars are rich, creamy and so delicious!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 12 Bars 1x
- Category: Cake
- Method: Easy
- Cuisine: American
Ingredients
Base
- 140g Lotus biscuits (5oz)
- 50g Unsalted butter (⅓ cup), melted
Cheesecake
- 500g Cream cheese (17.6oz), room temperature
- 100g Powdered sugar (1 cup)
- 150g Thickened/Heavy cream (⅔ cup)
- 65g Biscoff spread (⅓ cup)
Biscoff Layer
- 100g Biscoff spread (½ cup), melted
- Crushed lotus cookies, to sprinkle
- Whole lotus cookies, to decorate
Instructions
Base
- Line an 8 x 8 inch square cake pan with baking paper
- Put the lotus biscuits in a food processor and blitz until a fine crumb, or crush in a ziplock bag with a rolling pin
- Add the butter and mix until combined
- Transfer the crumbs to the cake tin and press them into the base
- Put in the fridge to chill as you make the filling
Filling
- Place the cream cheese in the bowl of a stand mixer or a large bowl and beat until smooth
- Add the icing sugar and biscoff spread, and mix until smooth
- Add the heavy cream to the cream cheese mixture and mix until well combined
- Pour the cheesecake filling over the biscoff cookie crust and smooth off the top
Biscoff Layer
- Melt the biscoff spread in the microwave at 20-second intervals, mixing in between, until it reaches a pourable consistency
- Remove your cheesecake from the fridge and pour over the melted biscoff spread
- Place the cheesecake in the fridge to set for 5-6 hours, or overnight
- Remove from the tin, sprinkle with biscoff cookie crumbs and slice into 12 bars with a warm knife
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Amy
So good and so easy to make! Thank you for the recipe Catherine ☺️
Catherine Zhang
So glad you loved them!!