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Elegant Lotus Speculoos Cheesecake Dessert

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This no-bake Lotus Biscoff cheesecake features a buttery Biscoff biscuit crust, a creamy cookie butter filling, and a glossy Biscoff topping. A rich and spiced dessert that’s easy to make and impossible to resist.

Ingredients

Scale

Crust:

  • 250g Lotus Biscoff biscuits, crushed

  • 100g unsalted butter, melted

Filling:

  • 500g full-fat cream cheese

  • 200g Biscoff spread

  • 100g powdered sugar

  • 250ml double cream (cold)

  • 1 tsp vanilla extract (optional)

Topping:

  • 100g Biscoff spread, melted

  • Crushed Biscoff biscuits, for garnish

Instructions

  • Mix crushed biscuits with melted butter. Press into an 8-inch springform pan. Chill 30 minutes.

  • Beat cream cheese, Biscoff spread, and sugar until smooth.

  • Whip cream to soft peaks and fold into Biscoff mixture.

  • Spoon onto crust and smooth top. Chill at least 6 hours.

  • Melt Biscoff spread and pour over cheesecake. Chill 30 minutes.

  • Garnish with crushed biscuits before serving.

Notes

  • Chill overnight for best results.

  • For mini versions, use cupcake tins with liners.

  • Keep refrigerated; serve cold.

Find it online: https://foodemily.com/elegant-lotus-speculoos-cheesecake-dessert/