Lotus Biscuit No Bake Cheesecake

Serves 10


  • 250g Packet of Biscoff Lotus Biscuits
  • 100g Unsalted Butter (melted)
  • 500g Cream Cheese
  • 250g Biscoff Biscuit Spread
  • 100g Icing Sugar
  • 200ML Double Cream
  • 2 TBSP Toffee Sauce

Preparation Time – 20 Minutes

Refrigeration Time – 12 Hours

A few months ago on one of my costco trips I purchased a biscoff cheesecake, now it was not cheap and whilst I wouldn’t usually spend so much on a dessert which is not for an occasion, I just could not resist.

Now when I tell you this was one of the most amazing cheesecake’s I have ever eaten I am not lying, however delicious or not it is not something I will be purchasing regularly so what else was there to do but figure out a way to make it at home.

This is not too difficult thanks to the invention of biscoff cookie butter. Cheesecake is something that I have always avoided making myself and I’m not actually sure why, I think it was one of those things I just convinced myself I was going to go through all of the effort of making for it not to turn out well or set properly. As usual I was worrying for no reason because it turned out just fine, as long as you leave it to set for enough time and don’t add too much cream it will be just fine.

To start off you are going to empty your biscuits into a food processor and blitz into crumbs, then transfer into a mixing bowl. If you do not have a food processor you can empty them into a mixing bowl and crush with the end of a rolling pin, or empty into a ziplock bag and crush with a rolling pin, this will just take longer.


Melt the butter and pour it into the biscuit crumbs. Mix to combine well.


In a loose bottomed cake tin, pour the biscuit mix and press down firmly so the mixture is compact in the cake tin.


In the mixing bowl you used previously, add the cream cheese, cream, biscuit spread and icing sugar.


Mix together using an electric whisk until the mix can form relatively stiff peaks.


Spoon the cream mixture onto the biscuit base.


Drizzle the toffee sauce on the cheesecake and refrigerate for at least 12 hours.


Once set, remove from the tin, slice and serve.



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