I make this no bake cheesecake when time runs tight and sweet cravings knock. Our cheese cake recipe keeps things calm and simple. A crumbly biscuit base, a cool creamy cheesecake layer, and a glossy Biscoff finish that sets like a quiet promise. We crush Lotus cookies for the base, press them firm, then whisk cream cheese with soft Biscoff and a dusting of sugar. The spoon leaves smooth trails that make me smile. No oven heat, no stress, just a chill in the fridge while you brew tea or plan dinner. This no bake cheesecake tastes rich yet light, like a hug that lets you breathe. Friends ask for the recipe after the first bite. I tell them it is our easy cheesecake recipe with a cookie crust and a creamy cheesecake center. Call it Lotus Biscoff cheesecake if you like, since the caramel spice sings through each slice. I love that it fits busy days and quiet nights. Make it for a birthday or bring it to brunch. Either way, the plate comes back clean.
Table of Contents
- 1) Key Takeaways
- 2) Easy No Bake Lotus Biscoff Cheesecake Recipe
- 3) Ingredients for No Bake Lotus Biscoff Cheesecake
- 4) How to Make No Bake Lotus Biscoff Cheesecake
- 5) Tips for Making No Bake Lotus Biscoff Cheesecake
- 6) Making No Bake Lotus Biscoff Cheesecake Ahead of Time
- 7) Storing Leftover Cheesecake
- 8) Try these desserts next
- 9) No Bake Lotus Biscoff Cheesecake
- 10) Nutrition
1) Key Takeaways
I call this a calm dessert that sets in the fridge. It brings crunch from cookies and a cool cream center. It pairs well with coffee and it travels well to a friend house.
The base comes from crushed Lotus cookies and melted butter. The filling leans on cream cheese and Biscoff spread. The top finishes with a smooth layer of warm spread.
We skip the oven. We press chill and slice. The texture holds neat edges. The flavor leans warm spice with a sweet note. The method fits a busy day at home.
2) Easy No Bake Lotus Biscoff Cheesecake Recipe
On Camila Cooks we love a cheese cake recipe that feels friendly and fast. I share this cheese cake recipe when time feels tight and I still want a treat. The mix stays light and the cookie base keeps a gentle crunch that snaps a little under the fork.
I whisk cream cheese with Biscoff until the spoon leaves smooth tracks. That scent of caramel spice lifts the mood. Friends call it a Lotus Biscoff cheesecake and I smile. You can read this on Camila Cooks and grab more ideas at https www dot camilacooks dot com.
For search I will name three close phrases that help readers find this too. I say cheesecake recipe and I say recipe for cheesecake and I say cream cheese cake recipe. Each one points at the same dish and each one keeps the same simple steps.
3) Ingredients for No Bake Lotus Biscoff Cheesecake
Lotus Biscoff cookies I crush the cookies to fine crumbs. The crumbs press into a tight base that keeps good bite.
Unsalted butter I melt the butter and stir it into the crumbs so the base holds when cold.
Cream cheese I use full fat cream cheese at room temp. The texture turns smooth and rich.
Biscoff spread I fold this into the filling and warm more for the top. The spice notes carry through every slice.
Powdered sugar I sift a small amount for gentle sweetness that blends fast.
Fresh lemon zest I add a faint lift that cuts the sweet edge and brightens the cream.
Vanilla I mix a small splash for round flavor that pairs well with the cookies.
Extra cookies I keep a few whole or crushed for a quick rim and a neat center mark.
4) How to Make No Bake Lotus Biscoff Cheesecake
step 1. Line a springform pan with paper and set the ring. Crush cookies. Stir in melted butter. Press the mix flat and firm. Chill the base.
step 2. Beat cream cheese with Biscoff and powdered sugar until smooth. Add lemon zest and a small splash of vanilla. Taste for balance.
step 3. Spoon the filling over the cold base. Level the top with a small offset spatula. Chill until set and steady.
step 4. Warm Biscoff spread until fluid. Let it cool a short minute so it feels pourable not hot. Pour over the set cake and smooth the top.
step 5. Chill again until the top sets. Run a warm knife around the edge. Lift the ring. Decorate with extra crumbs and one cookie in the center.
step 6. Slice with a hot dry knife. Wipe between cuts. Serve cold. Share the link to Camila Cooks for friends who ask.
5) Tips for Making No Bake Lotus Biscoff Cheesecake
Room temp cream cheese mixes smooth and fast. Cold cheese clumps and leaves streaks. A soft block saves time and gives a fine texture.
Press the base with a flat glass. Compact crumbs hold shape and slice clean. Loose crumbs break and drop. A neat base pays off.
For flavor ideas try a swirl. Spoon small dots of warm spread on the filling and pull a skewer through. The look adds charm. Search terms that help include easy cheesecake recipe and creamy cheesecake and Biscoff crust.
6) Making No Bake Lotus Biscoff Cheesecake Ahead of Time
This dessert loves the fridge. I make it the night before a dinner. The chill sets the layers and deepens the spice note.
Keep the topping for the next day if travel sits on the plan. Add it when you arrive so the top stays glossy. Pack cookies in a small bag for a tidy rim.
For readers who search I repeat the main phrase once more. A cheese cake recipe that rests in the fridge saves energy and saves time. I keep this on Camila Cooks for easy access.
7) Storing Leftover Cheesecake
Cover slices and keep them cold. The texture stays firm for four days. The flavor holds steady and the edges stay neat.
Set a slice on a cold plate and pour a small ribbon of warm spread if you like gloss. Crumble a cookie for crunch. Coffee makes a good match.
For long storage wrap tight and freeze. Thaw in the fridge. The base keeps some snap and the filling stays creamy. Longtail search lines that fit include how to make cheesecake without oven and best Biscoff cheesecake with cream cheese.
8) Try these desserts next
9) No Bake Lotus Biscoff Cheesecake
Cheese Cake Recipe No Bake Lotus Biscoff Cheesecake
Ingredients
For the Base
- 200 g Lotus Biscoff cookies crushed fine
- 60 g unsalted butter melted
For the Filling
- 700 g cream cheese full fat at room temp
- 200 g Lotus Biscoff spread
- 50 g powdered sugar sifted
For the Topping
- 200 g Lotus Biscoff spread gently melted
For the Decoration
- 6 Lotus Biscoff cookies whole or crushed
Instructions
For the Base
- Line a 20 cm springform with baking paper and set the ring in place.
- Stir cookie crumbs with melted butter until the mix feels like damp sand, then press it firm into the pan. Chill.
For the Filling
- Beat cream cheese with Biscoff spread and powdered sugar until the mix looks smooth and airy.
- Spoon the filling over the cold base and level the top with an offset spatula. Chill for at least 60 minutes.
For the Topping
- Warm the Biscoff spread on low heat and stir until fluid. Let it cool for a brief moment so it feels pourable not hot.
- Pour over the set cake and smooth the surface. Chill for another 60 minutes or until the top feels set.
To Finish
- Run a hot knife around the edge and lift off the ring.
- Crumble cookies around the rim and place one cookie in the center. Slice into 12 pieces and serve cold.
10) Nutrition
Serving size one slice. Calories four hundred twenty. Sugar twenty four grams. Sodium two hundred forty milligrams. Fat twenty seven grams. Saturated fat fifteen grams. Carbohydrates thirty eight grams. Fiber zero grams. Protein seven grams. Cholesterol seventy milligrams. Short keywords fit here too. Cookie base. Fridge cake. Longtail idea easy no bake cheesecake with cookie crust. For more help visit Camila Cooks at https www dot camilacooks dot com.
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