No-Bake Lotus Biscoff Cheesecake
Lotus Biscoff lovers you’re in for a treat! A creamy cheesecake with an airy, mousse-like texture that screams Lotus in every bite! Crushed Lotus biscuits in the crust, creamy Lotus in the filling, melted spread on top and a halo of Lotus crumbs to finish it off. It’s a quadruple Lotus Biscoff delight that’s so easy to make and doesn’t require an oven!
If I get a dollar for every time I’ve been asked to share a Lotus Biscoff cheesecake recipe, I’d be…well…not quite a millionaire, but maybe close to a hundredanaire?
Oh that was a bad idiom! Forget I said that…bad one. Bad idiom. Idiom? Is that even what it’s called?
Anywhooooo…what I was trying to say, is that this right here, is by far one of my most requested recipes. Which is not hard to see why.
While the rest of the world is starting to get over the Lotus craze, here in Egypt, it’s still in hype mode!
Lotus has been enjoying its moment of stardom in the Middle East for the last couple of years, and people can’t seem to get enough of it.
Everything is now Lotus this and Lotus that, and just like Nutella, it is praised for having the capability of turning anything it touches to pure wonderfulness. You can put Lotus on cardboard and people would still eat it.
During a recent trip to Dubai, I was in utter amazement at what restaurants are doing with it. Lotus lattes, Lotus Tres Leches, Lotus Basbousa. If you can think it (or not)…they’ve probably made it. I would not have been surprised if I had seen it coming out of water faucets.
So it comes as no surprise to be getting an influx of requests from my fellow homies for a creamy, dreamy cheesecake that tastes just like the Middle East’s new obsession and the rest of the world’s old flame.
Cue in Lotus Biscoff Cheesecake.
As someone who’s not the biggest fan of cheesecake, I long resisted the urge to give it a go.
Until I actually tasted the one my sister-in-law made and quickly discovered how mistaken I was for waiting so long. It is easily one of the best desserts I’ve ever eaten. EVER!
Coming from someone who feels lukewarm about cheesecake, that means A LOT!
It was creamy, it was crunchy, it was biscoff-y, and most importantly (for me at least), it wasn’t overly cheese-y. My only complaint, is that it was too soupy. The poor “slices” couldn’t get ahold of themselves.
So I couldn’t help but tinker around with different ingredient ratios and mixing methods, to come up with a cheesecake that not only tasted incredible, but sliced beautifully and stood nice and tall and full of pride.
So what exactly is Lotus Biscoff Spread?
In case you’ve been sleeping under a rock, Lotus Biscoff Spread is a legal drug of joy sold in jars.
Lol! Just kidding. Not really. Seriously though, the stuff is addictive, so read with caution.
Lotus Biscoff is an irresistible, sweet European spread made from the famous Lotus Biscoff cookies (aka Speculoos). It has the consistency of peanut butter, but tastes like a cross between graham crackers, digestive biscuits and gingersnaps. Warm with subtle notes of cinnamon, ginger and other spices, and cozy with an iconic caramelized flavor. I mean…what’s not to love?!
And if that makes you drool…wait till you taste this cheesecake! It hits you will blasts of Lotus in every bite!
This delicious cheesecake features Lotus is every way, shape and form:
- A crunchy Lotus Biscoff crust in the bottom.
- A Lotus-flavored, creamy and airy cheesecake in the middle.
- A thin layer of melted Lotus spread on top.
- A ring of Lotus crumbs around the rim.
Now if that’s not a Lotus Biscoff explosion, I don’t know what is?!
Oh yeah…these cookies are.
I took the cheesecake to a couple of recent gatherings and needless to say, it stole the show! And this is when I knew it was ready to be blogged about. It was the first thing to disappear off of the dessert table and it was raved about by everyone…including those who don’t like cheesecake!
And I think this is what I love most about it. Its taste and texture has the power to satisfy both cheesecake lovers and repellers alike. Which is weird. But good weird.
What is this cheesecake like then?
- It doesn’t have a strong cream cheese flavor. It does add a nice tang that balances out the sweetness of the Lotus Biscoff, but it’s not overpowering at all. Lotus is the dominant flavor here and its what takes center stage.
- It has a unique texture that is different from traditional cheesecake. Unlike its dense cousin, this cheesecake has an airy, mousse-like consistency, that is soft, yet stable and feels like a cloud on the tongue. Thanks to some whipped cream folded into the batter, which lightens it up by creating tiny air bubbles in the cake, giving it that ethereal mouthfeel.
If you love Lotus Biscoff (and if you’ve read this far without clicking away, then you most likely do!), then I know you’re gonna love this cheesecake, as much as you’ll love making it.
Why? Because it’s so darn easy! It requires only a handful of ingredients, a few minutes of your time, PLUS (and you’ve probably picked that up from the title) there’s NO baking involved! Well mostly, if we’re being completely honest here. I like to bake the crust, but you don’t have to if you’re feeling lazy.
You’ll just need to plan ahead though, because it does need about 6 hours to set in the fridge. Which actually makes it a great make-ahead dessert!
So let’s make it!
How to make Lotus Biscoff Crust?
- Begin by grinding up a full 250g packet (except 2) of those delectable Lotus cookies into fine crumbs. Off to a great start already!
- Then mix the crumbs up with melted butter.
- Set aside 1/4 cup (50g) of the crumb mixture to garnish the rim with later.
- Pack the rest of the crumb mixture into the bottom of a springform pan. Now, if you want to stay true to the “NO BAKE” nature of the recipe, you can leave it as is and all will be good with the world, but I love to bake it for just about 8 minutes. This helps set the crust better and gives it a more aromatic flavor and crisper texture. Your call! Just be sure to let it cool completely before pouring in the filling.
How to make the cheesecake filling?
- Beat together the cream cheese, Lotus Biscoff spread, powdered sugar and little salt until nice and creamy.
- Then gently fold in some previously whipped cream to lighten it up. Isn’t it funny how something as fatty as whipped cream, actually “lightens” up desserts?
- Plop and spread that yummy cheesecake filling into a smooth layer, trying with all your might, not to ditch the idea of making a cheesecake and eat it all up with a spoon.
- The filling should be thick and spreadable and not soupy at all. At which point, cover that deliciousness, bid it farewell and refrigerate until set; about six-ish hours, even better overnight.
How to get that smooth topping?
- To ensure a sturdy cake that won’t wimp on you as you add the warm topping, I like to pop the cheesecake in the freezer for about 30 minutes before unmolding it from the pan.
- After that, transfer it to your serving platter, then microwave whatever’s left of the Lotus jar until melted.
- Now this is totally optional, but if you’d like to get that side drip effect, then use a piping bag with the end snipped off to drizzle some of the melted Lotus Biscoff spread around the edges. Then pour the remaining spread all over the surface, quickly smoothing it out into a smooth, even layer. You could totally skip the piping bag step and just pour the warm Lotus all in one go, but you’ll get more of a side overflow look instead of a drip one….which is also great!
- Refrigerate the cake once more, to set the topping, then remember that 1/4 cup of crumb mixture that we’ve set aside? Now’s the time to pull it out! Sprinkle it all around the rim.
How to serve?
You can totally serve it in one piece and let everyone cut their own slice, but I’ve found that pre-slicing it in advance and garnishing it with berries, not only reduces the chance of people destroying your work of art and crushing your heart, but it adds this breathtaking wow-factor that never seizes to impress.
- To get those perfectly cut slices, simply dip a sharp knife in hot water, wipe it dry, the slice. Repeat, wiping the knife clean between each slice.
- Serve cold…straight for the fridge.
Tips for success:
- Whip it good. A perfectly prepared whipped cream is essential to the success of this recipe. Before you begin, make sure the whipping cream is super cold. Room temperature cream won’t whip properly. Get all your equipment cold too! Chill the bowl and whisk attachment as long as you can in the fridge before using. As soon as the cream starts forming soft peaks, stop the mixer and finish whipping by hand until you achieve stiff peaks. This lowers the chances of over-whipping the cream. Over-whipped cream, will split and curdle and basically turn into butter, so be careful not do that, or you’ll need to start over.
- Fold gently. When folding the whipped cream into the cream cheese mixture, take your time to do it gently, so as to not deflate all the air bubbles that gives the cheesecake its distinctive airy texture.
- Only full-fat cream cheese will do. Now’s not the time to cut on the fat. This is a decadent treat that’s meant to be enjoyed in small quantities on special occasions. So splurge on full fat variety of cream cheese, as lower fat simply won’t give you the same results.
- Freeze briefly. Before topping it with the melted spread, pop the cheesecake (still in the pan) in the freezer for about 30 minutes. Since this cheesecake is on the soft (but sturdy) side, a super cold cake will be less likely to soften up as you add the warm topping. It also makes slicing neatly a breeze.
FAQs:
How far in advance can I make this cheesecake?
I have made the cheesecake two days in advance before serving with great results. Leftovers will keep well in the fridge for 5 days.
Does this cheesecake freeze well?
Yes! I actually froze a slice (in an airtight container) for 10 days to be able to answer this question, and I’m happy to report back that it worked wonderfully. It thaws back as good as new. You must try it while its still semi-frozen…tastes like the most delicious ice cream cake!
What brand of cream cheese do you use?
I use Kiri Creamy, the one in the tub, not the squares, as it’s the most accessible, high quality brand available where I live (Egypt). If using Philadelphia, be sure to use brick-style, not the spreadable type in the tub. Whatever brand you choose, be sure it’s full fat.
Can I used the crunchy Lotus Biscoff variety?
Although I haven’t tried it myself to be 100% sure, but I don’t think there should be any issues with using the crunchy variety.
Can I use any other brand of cookie butter?
Sure! Lotus Biscoff is what’s available to me, but feel free to use whatever equivalent accessible to you.
Can I substitute the Lotus Biscoff spread with peanut butter?
That should work! You’ll most likely need to increase the amount of powdered sugar though, as peanut butter is a lot less sweet than Lotus.
Can I use Cool Whip Topping instead of whipping my own cream?
I haven’t tried itself so can’t speak from experience, but it’s usually a viable substitute. If you’d like to try it out, I’d recommend using an 8oz container.
I prefer dense cheesecakes, how can I make this one denser?
You can omit the whipped cream. However, the amount of batter will yield a lesser quantity, so you might want to consider making 1 1/4 to 1 1/2 times the amount of filling, to compensate for the lost volume. It will be pretty RICH too.
Why didn’t you use gelatin to stabilize the cheesecake?
I don’t feel like it needs it; its pretty sturdy the way it’s made. Soft yes, but stable and won’t melt on you. Plus, believe or not, I didn’t want to complicate things? I love the simplicity of the recipe as is and am very happy with the stability it has. If you prefer a stiffer cheesecake, please feel free to experiment with adding gelatin to it. I’m not sure how much though, as it’s not something I tested in this recipe.
No-Bake Lotus Biscoff Cheesecake

Lotus Biscoff lovers you're in for a treat! A creamy cheesecake with an airy, mousse-like texture that screams Lotus in every bite! Crushed Lotus biscuits in the crust, creamy Lotus in the filling, melted spread on top and a halo of Lotus crumbs to finish it off. It's a quadruple Lotus Biscoff delight that's so easy to make and doesn't require an oven!
Ingredients
For the crust:
- 30 Lotus Biscoff cookies (235g)*
- 6 tablespoons (3oz/ 85g) unsalted butter, melted
For the Filling:
- 1 cup (237ml) heavy whipping cream, very cold
- 12 1/3oz (350g) cream cheese, at cool room temperature*
- 1 cup (260g) Lotus Biscoff spread (aka Speculoos or any cookie butter)*
- 2/3 cups (75g) powdered sugar
- 1/8 teaspoon salt
For the topping:
- The remaining 140g (heaping 1/2 cup) of the Lotus Biscoff spread jar
Instructions
To make the crust:
- Adjust oven rack to middle position and heat oven to 325F/160C. Line the bottom of a 9 or 10-inch springform pan with a parchment paper round.
- Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs. You can also place them in a large zipperlock bag and smash them with a rolling pin or meat mallet until finely ground.
- Stir in the melted butter until evenly combined. Measure out 1/4 cup (50g) of the mixture and reserve in a small bowl, cover with plastic wrap, and refrigerate until ready to use for garnish. Evenly spread the remaining crumb mixture to the prepared pan's bottom, then press with a flat-bottomed drinking glass or measuring cup.
- Transfer to the oven and bake until deepens in color and smells fragrant; 8 to 9 minutes. (You can skip the baking step if you prefer, but it helps set the crust better and gives it a more aromatic flavor and crisper texture). Allow to cool completely before filling. To speed things up, I like to cool it in the freezer as I work on the filling.
To make the filling:
- With an electric mixer on medium speed, beat the heavy whipping cream in a large, chilled bowl, until stiff peaks form. Be careful not to over mix the cream so it doesn't curdle. Transfer the whipped cream to a medium bowl and keep chilled in the fridge until ready to use.
- In the same bowl and using the same mixer (no need to wash), beat together the cream cheese, Lotus Biscoff spread, powdered sugar and salt until well combined and very smooth.
- Using a rubber spatula, gently fold in the whipped cream into the cream cheese mixture, until uniform in color and no white streaks remain. Mixture should be very stable and cloud-like, but not loose at all.
- Scrape the filling to the cooled cookie crust and use an offset spatula or the back of a spoon to spread into an even layer and smooth the surface.
- Cover tightly with plastic wrap and refrigerate until set, 5 to 6 hours or overnight.
To serve:
- Use a sharp knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Use a thin, wide spatula, cake lifter or the removable bottom of a tart pan, to lift the cake off of the bottom; the parchment round should slide right off. Transfer to a serving platter.
- Place the remaining Lotus Biscoff spread in a microwave-safe bowl, and heat in the microwave until very fluid and melted, about 40 seconds.
- Use a piping bag (or small zipper lock bag) with the end snipped off to drizzle some of the melted Lotus Biscoff around the edges to get that drip effect. Then pour the remaining spread all over the surface, quickly spreading it out into a smooth, even layer.
- Put back the cheesecake in the refrigerator to set the topping; at least 10 minutes. Sprinkle the sides of the cake with the reserved cookie crumb mixture. For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slice.. Place the remaining 2 Lotus cookies decoratively on top. Garnish the platter with berries, if desired.
- Serve cold, straight for the fridge. Cover and refrigerate leftovers for up to 5 days or freeze for up to a month, maybe longer.
Recipe Notes
- This recipe requires an entire 400g jar of Lotus Biscoff Spread. 260g goes into the filling and the remaining 140g is used for the topping.
- You'll need an entire 250g packet of Lotus cookies. The packet contains 32 cookies; 30 to grind up for the crust and crumbs around the rim, and the remaining 2 can be used to decorate the top.
- I use smooth Lotus Biscoff spread here and although I haven't tried it myself, I don't think there should be an issues with using the crunchy variety.
- For the cream cheese, I use Kiri Creamy, the one in the tub, not the squares. If using Philadelphia, be sure to use brick-style, not the spreadable type in the tub. Whatever brand you choose, be sure it's full fat.
Recipe slightly adapted from Texanerin, with changes.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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I love love love how detailed your recipes are! That cheesecake looks bomb.com can’t wait to try it ?
Thank you so much Suhaila! I hope you love it as much as we do ?
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Hello. Can i just say this is the best biscoff cheesecake ever. I have had biscoff cheesecake at restaurants and made by friends too and have myself made from another recipe before but oh my gosh i just love this so much. I have an obession with biscoff anyway lol. All my family and friends loved this cheesecake. Thank you so much. I am from the UK and i used a supermarket’s own branded soft cheese and it worked well! Thank you once again.
This looks flawless Sadia! I’m so glad you loved it so much. It’s great to know that your local soft cheese worked so successfully ?
I love you so much.. yours are the only recipes I would risk and follow as I know how much hard work you put into building your recipes ! Not to forget the experiments you do to figure each affecting factor. Going to try this one ASAP. And knowing you and your curiosity I wanted to know if u have ever tried making lotus cookie on ur own, I have this strong itch to make it at home heheh 🙂 so please if you have ever tried or attempting to please post it here !!!
Muhsina…I can’t get over your sweetness and kindness. I really don’t know what to say and how to thank you for such genuine feelings and the trust you instill in me; this means the world to me. Thank you from the bottom of my heart for all this love and support. I really hope you love this one as much as you’ve enjoyed all the other recipes you’ve tried. I haven’t yet made homemade Lotus cookies…but just like you, it’s on top of my list ?
Good morning, Tasbih!
🙂 It’s been a while since I praised you last 😉 But now I have to. Yesterday, I served this bad boy to my whole family, and they were stunned. Like: mouth open, squeaking with joy! Especially my husband was completely over the moon, so thank you (once again) for a sensational addition to my book.
I have to admit that my cake did not look as beautiful as yours (because the molten Lotus spread did not flow on the chilled cake, it clumped the second it hit the cold surface, so I had to spread it with a spatula… how do you bring it to flow over? Is your cake less cold, maybe? So the Lotus spread won’t get a shock when touching the cake?), but the crumbs around the rim helped the look a lot. Hugs and kisses from Germany, where the Lotus trend is over, but the secret craving goes on. Love, Carolin
Oh Carolin…your comments always bring joy to my heart. I can’t even begin to tell you how happy it makes me to hear that this cake was very well received. I’m really glad you guys enjoyed it.
I pour the melted Lotus on while the cake is pretty cold but not frozen cold. As in, I place it in the freezer about 30 minutes before I unmold it, so its firm on top, but not rock solid. I think the trick to getting that smooth finish on the surface, is by making sure that the Lotus spread is very warm and super fluid, as well as working with it extremely fast. If you have some areas that aren’t as smooth, you can use a hair dryer to warm it up and smooth it out. Not even kidding ?
Much love back at you from Egypt,
Tasbih
PS. Oh, and: The cake is everything you promised. It’s soft, yet sturdy. Creamy and rich, but not overpowering. It’s a cake with cream cheese, but not a cheese cake. It’s a genius cake.
I’m so happy that it measured up to your expectations! And that “cake with cream cheese, but not cheesecake” couldn’t have said it better. Perfect description. I should be sending you all my recipes in advance for you to name them ?
Hey there thank you for this amazing recipe but just a question if i wana use the powdered whipping cream instead of the liquid whipping how many packs will i need ? Thank u xx
Hi Susan! It’s honestly really difficult for me to be able to tell as that it’s been years and years since I used powdered whipped topping, so I can’t remember how much whipped cream it yields. You’ll need about 2 cups of whipped cream (the amount is measured after adding the milk to the powder and whipping it) I recommend starting with one packet, measuring it then make another one if you need more.
Oh my Allah, look at this amazing work of art Cleo you’ll forever be on my mind you and your mind blowing recipes?ma sha Allah. But sadly ??there’s no anything like biscoff in Sudan ???????
Thank you so much Khaer for your humbling words and thoughts. Hopefully one day Sudan will start importing Biscoff, so you can taste the deliciousness. It took quite a while for it to arrive to Egypt; which is why it’s still all the hype. Meanwhile, you can easily substitute the Biscoff with any other sweet spread available to you; Nutella perhaps or peanut butter.
You can make homemade lotus biscuits by using the speculoos cookie recipe from Tasty. I would advise you to not use nutmeg as many scholars have said it is haram. Nutmeg has hallucinogenic effects if consumed in large quantities.
Hi
Is it a big issue if I use tub cream Philadelphia cheese as its the only kind available.
Thanks for your input.
Have a nice day
Dying to try your recipe ?
Hi Nadia! Brick-style Philadelphia is preferred over the tub due to its low moisture content, which makes cheesecakes and frostings more stable. Water is added to the tub ones to make it more spreadable, which is perfect for sandwiches, but not ideal in cheesecake. With that said, I don’t think it will be a big deal if you substitute the tub one here. Your cheesecake may turn out less stable, but it will taste every bit as delicious. Please let us know how it turns out when you do give it a try. Best of luck!
The cake is amazing!!!! A hit with the family. I’m getting requests to make it again….but less sweet this time. How do I manage that? Would it be ok to omit or half the powdered sugar?
I’m really happy it was such a hit! Sure…you can add the sugar according to your taste. I’d probably go with half the amount next time and see how you like it.
hey Nadia,
I was just wondering how the tub went as that’s all I can find aswell here in the UK.
Having used the Philadelphia tub variety, I can answer this one for future reference. It was perfectly stable served straight from the fridge. Any time left for it come to room temperature and it became a bit sloppy. So fine if served fairly quickly from the fridge. Otherwise, I guess slightly less cream would help to keep it more stable, or slightly more powdered sugar (but the sweetness was perfect so I wouldn’t change this ingredient). 40 seconds was too long to heat the Biscoff spread in my microwave though, so it burnt. Still, apparently the “best cake” I’ve made my boyfriend… Xx
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Morning! All I can say is wow! The recipe was so easy to follow and the results were delicious. I’ve been asked to make this again already by all and every one whi saw pics and didn’t get a piece. I have an Instagram page the.novice foodie. where u will see I’m quite new at cooking and so I love recipes that only use minimal ingredients. Just for others I’m from the UK and couldn’t find blocked cream cheese and the soft Philadelphia version worked perfectly and held together fine. it was so light but held its shape. Thank you so much! Any suggestions on the next recipe I should try bearing in mind I’m a newbie at cooking x
Your cheesecake looks so amazing Fatema! Thank you so much for sharing your gorgeous photo and for that amazing feedback. I’m really glad to hear that the Philadelphia tubs worked just as well. If you can pull out a stunner of a cheesecake like that, I don’t think you’re a newbie anymore. Girl you’re amazing and can pretty much nail anything you choose.
Best dessert ever!! One of my favorite recipes on the blog and the easiest too ? The whole cheesecake was gone by the next day!
Hearing that makes my day Sally! So happy it was such a hit. Thank you so much for your amazing feedback.
Hi I have been looking to make something with my cookie butter jar lying in the kitchen cupboard and I happened to stumble upon your recipe..It just looks sooo wow I must say!!!
I want to make this but have two doubts:
1) Can i use Kiri cream cheese squares will there be any difference in the taste.
2) Is thick cream and heavy whipping cream the same?
Waiting to hear from you??
Hi Anita! Thank you ?
1) Kiri squares work perfectly here. There’s no difference in taste.
2) As far as I know, they are the same thing. Just double check though by making sure that it has about 35% fat making it suitable for whipping.
Best of luck and enjoy ?
Hi Tasbih, I am big fan, I always follow your recipes, I have a question if I were to do only half the recipe, what pan size should I use? Because not everyone in my house is a cheesecake fan
Thank you so much May for trusting me and baking along. Half the recipe would work really well in a 7inch (17cm) pan. Enjoy!
Hi Tasbih, i usually follow your exact recipe for a 9 inch lotus cheese cake, however, sometimes thats a large serving and i want to make it in a 8 inch pan or a 7 inch Pan. How should i adjust the recipe according to the 8 and 7 inch pan?
Will be looking forward to your response. Thanks a lot!
Hi Amna! You can make half the recipe in a 7 inch pan. Enjoy ?
Hello, can I use a mascarpone cheese instead? I do not like the taste of cream cheese.
Hi Natalie! I’ve honestly never tried it out with mascarpone cheese, so I can’t tell for certainty if it will work just as well. But in a lot recipes, mascarpone cheese can be substituted for cream cheese, so I have a good feeling that it will do fine.
This loook amaaaaazing,can’t wait to try it.
What kind of heavy whipping cream do you use?!
Thank you Ala’a! I use Al Marai whipping cream for this recipe, because it whips beautifully.
Hi! I really want to make this cheescake, it looks amazeballs! however I’m from the UK and pretty much only have tub cheese available ? is there anything else ican add to it to make it not collpase? Also whats the cheesy-ness rating for this recipe? I quote like mine cheesy but not very overpwering.
Mqny thanks! Cant wait to try making this!
Hi Fozia! I have great news for you! Reader Fatema, who also lives in the UK, said that she used the tub cream cheese and it turned out nice and sturdy. Check out her comment and photo above. Looks so amazing! As for the cream cheese flavor, it’s cheesy enough to pass for cheesecake. On a scale from 1 to 10 (1 being not cheesy at all and 10 being the cheesiest) I’d say it’s about 7.
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I made this for a farewell dinner for my colleagues and it was a complete success. I am a foody and love to cook but stay away from baking because it never works and i followed ur steps and measurements and the results were so yummy. My friends lived it and i have to confess that i live your Tiramisu recipe as well and made that too for same party. Thanks a million .
This looks so scrumptious Maryam! I’m so happy to hear it was such a hit. Thank you so much for taking the time share you amazing feedback and beautiful photo?
Hi Tasbih! I can’t wait to try this recipe even if I’m a little nervous about the whipping cream part. Got a question though, which pan size did you use for this quantity? Because I only have a 23cm removable bottom cake pan. I hope you can answer my question and thank you for such a beautiful blog, great recipes and very eloquently written they are fun to read.
Thank you so much Sheryl for your kind words and sweet compliments. I hope you love this recipe so much! The pan I use is just about the same size as yours; 9-inches which converts to roughly 23cm. Enjoy ?
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Finally tried this heavenly goodness of a cheesecake and oh.my.god! Thank you very much for sharing this genius recipe Tasbih.. I was planning to prepare this for my husband this weekend (French Father’s day) but then I realized we’re gonna be somewhere else this weekend so I surprised him today and he loved loved loved every bite!
OMG Best cheesecake ever!! Love that it’s NO. Bake. I Followed exact recipe. Delicious and beautiful!! A winner
Wooohoooooo! Best thing I could hear! So happy you loved it so much ?
Wanna try it but I don’t have microwave, if I try to melt the spreed on hot water bath as we do with chocolate, it will be OK. With the same result ?
I just made this last night…I think if you can make your chocolate runny, you should have no trouble making the Lotus spread runny. Good luck, it’s delicious, you can’t go wrong.
Sure Usaira! That would work just as well. Enjoy ?
I made this cake last night for a dinner party. It was a huge success. I followed your directions almost exactly and it turned out wonderful. I didn’t have time to refrigerate for 4-5 hours, so I stuck it right in the freezer for about 30-45 mins. I then poured the Lotus on top and kept it chilled until the party, which was about an hour later. Oh, and I forgot to put the salt in ?, but easily fixed that by sprinkling a little fleur de sel on the top. Thanks so much from sunny Florida.
Oooohhhh sea salt flakes on top sounds delicious! I might just do that the next time around; I’m a sucker for that sweet and salty combo. So happy you guys loved it so much ?
Hiiiii tasbiiih cann ii use kiriii square?
You sure can Maha! Enjoy ?
Hi,
This looks so great and I love lotus.
I just have a question, so I have to make this cake for a party on Sunday. So should I make it on Friday night?
I was thinking of making everything and putting it in the freezer over night on Friday night. And taking it out on saturday, doing the topping, cutting the slices and then pop it back in the freezer. And take it out on Sunday when the lunch is served, so till it’s dessert time the cake soften up a bit.
Is that fine?
Hi Arooj! Sorry for missing out on your question earlier. That would surely work pretty good. The cheesecake also keeps really well in the fridge for several days, if you’d rather skip the freezing part.
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I’ll check back later with how it tastes but having licked a spoon or two can only imagine good things. Easy to follow recipe thank you. (UK)
This looks insanely good! Hope you loved it Caroline ?
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It was so good I made another about a week later! I also discovered if you have mix left over if you freeze it in a block you can use it between two lotus biscuits to make an ice-cream sandwich!!!!!!!
I’m really happy to hear that you enjoyed it so much! And gosh that ice cream sandwich sure sounds like a crazy delicious idea…so does that chocolate tart in the background lol ?
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ممكن اعرف مقاس الصنيه اللي ممكن اعمل فيها
Lotus cheesecake بالمقادير الموضحه في الوصفه
مقاس 30ولا 28
وان شاء الله اعملها بكره و ابعتلك الصوره
Hi Iman! The pan I used is 23cm, but you also use a 26cm one. Enjoy ?
Hello ,
I couldn’t find the brick-style Philadelphia cream cheese so i bought the in the tub . Does it work ? Cause here its hard to found the the brick one .
Thank you
Hi Ola! The tub type of cream cheese in most brands usually contain a higher amount of moisture, which causes the cheesecake to set on the softer, less sturdy side. With that said, several readers who have used tub cream cheese, have reported back great results.
Hi tasbih!
I stumbled upon your website looking for a no bake lotus cheesecake for my sister’s birthday. Your recipe is super detailed and i love that, thank you!
I have a few questions and would love to hear from you:
1. You mentioned powdered sugar. Do you mean confectioners/icing sugar?
2. What brand of heavy whipping cream do you use? In dubai it’s hard to find heavy whipping cream for some reason. Can I use just like Puck whipping cream?
Thanks so much!
Kris
Hi Kris! Happy birthday to your sister! To answer your questions, you’re absolutely right, powdered sugar is the same thing as confectioners/icing sugar. As for the heavy whipping cream, just any cream that is manufactured specifically for ‘whipping’ will work. In Egypt, I use Al Marai, and if I’m not mistaken, I believe it’s available in Dubai too. We don’t have Puck whipping cream in Egypt, but if it says “whipping” then it should work just fine.
Thank you so much Tasbih! I can’t wait to make it this weekend.
I’ve gone through your full website in one night lollll, and it’s awesome!! You’ve got a new fan from Dubai 🙂 Keep it up and all the best! Kris
Hope its everything you’ve hoped for plus some ?
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It was SOOOOOO good Tasbih, thank you!!!!!!
I made the cheesecake a day before and froze it just to be safe because I couldn’t find the cream cheese bricks at all. I ended up using Puck natural cream cheese (in those plastic tubs not the glass bottles). You are right, I mean it does work out like other readers stated but at the same time the consistency is not as firm as I would have liked. So freezing it was a big help to keep the firmness.
However, I made a mistake when dressing the cheesecake. I didn’t heat the spread enough I am guessing or maybe didn’t work too fast. So it started hardening on the top and didn’t drop down beautifully to the sides like yours did 🙁 🙁 In the end I made some extra whipped cream and piped it on top to cover my error lolll. After this I froze it again until my sister was ready to cut it.
I can’t thank you enough for this recipe. Everyone was going onnnnn and ooonnnn about how good it was, saying it was the best cake I made so far this year hahaha!
The only downfall of this cake is that it is SOOO very difficult to share. My sister (usually the nicest human being in my world) pretended her slices were over so she didn’t have to share with her friends 😛 😛 😛
Thank youuu soo much again Tasbih!
YAY! So happy it was such a hit Kris! Great call with those whipped cream stars…it looks fabulous! I think the topping hardened too fast, because the cheesecake was frozen, not just cold, so it instantly solidified the warm Lotus. Still looks amazing! Your sister is a smart woman lol!
Wow, this cheesecake is amazing. I consider myself an amateur baker, I mostly bake from boxes (Betty Crocker especially is a favourite of mine) and have only scratch baked 2 or 3 times before and never a cheesecake. This was fine, the instructions are beautifully detailed with the tips, tricks and hints especially useful.
I did make a couple of errors (amendments) that I’ll share incase they help someone else. To start with, this recipe calls for an 9 or 10 inch springform pan. I have a 7 inch loose bottom tin. I lined it well, and used greaseproof paper to extend the height of the sides. It’s made for a tall cheesecake, but it came out fine. I left it in the tin until it came out of the 30 mins in the freezer, popped the bottom out and the paper peeled off easily. I also didn’t realise I had no icing (powdered) sugar until halfway through cooking (rookie error!! ?♀️) so I used caster sugar in a lesser amount (about 50g) If I make this cake again I’ll use icing sugar and compare but as it is, it tastes fine and there are no issues with consistency. I also got so excited about it being finished I forgot to decorate it but it looks great with just the spread on top (or two hastily placed biscuits)
The only other thing I can mention is that I heated the spread in the jar in a Bain-Marie. I used a large saucepan with a heat resistant plastic lid in the bottom to stop the jar directly touching the pan, filled it about 3/4 of the way up the jar with warm water and gently warmed it to a simmer. Once the spread was liquid I could remove it from the pan, wipe the sides down and pour straight onto the cake. The heat of the glass jar kept everything liquid so there were no clumping issues and not transferring the spread into another dish for heating meant that more ended up on the cheesecake ?
I can’t say anything else (*looks at size of comment* think I’ve said more that enough) other than thank you, this was a fantastic recipe that was easy to follow with incredible results, I will most certainly be looking through the rest of your recipes before reaching for a box mix next time.
Oh wow Rachel! I just love comments like yours. Thank you so much for taking the time to write back your amazing feedback and all your valued tips. I’m so happy you loved this recipe so much and I hope you enjoy everything else you try from here just as much ?
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Just wanted to share the cheesecake I made today!
I made it with crunchy spread as it was the only one I could get and it seems to have worked!
Thanks for the recipe it was really easy to follow! X
Absolutely LOVE hearing that Anna! Your cheesecake looks beautiful ?
Hii Tasbeeh i have a question can i use this recipe for a regular no bake cheesecake with strawberry topping?
Hi Radwa! I wouldn’t recommend that sweetie. The ample amount of Lotus spread in the batter provides both sweetness and stability. So once you omit it, it’s going to be lacking in both flavor and structure. I would suggest working with a recipe tailored specifically for a plain cheesecake. I’d recommend trying Stella Parks’ recipe. Though I haven’t tried this one in particular, her recipes have never let me down…she’s a baking genius.
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Hey! Just to double check. The recipe calls for 350g of cream cheese , right? Because where I’m from all the stores only seem to have 250 g in Philadelphia or lancewood , is it okay if I use 250 g or would I have to adjust quantities of other ingredients such as cream if I do ?
Hi Katy! SO sorry for my belated reply. Yes the recipe calls for 350g. If you’d like to use 250g, you’ll need to adjust the quantities of everything else accordingly. Enjoy ?
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Thanks for the recipe. Was delicious ?
WOW! It looks delicious indeed. SO happy you loved it.
Can I use the exact recipe but make them into desert cups?
Absolutely! That would be so cute ?
Such a beautiful cake and it’s so easy to make. I have never seen make a cake this way, very strange and creative. Just looking at the image makes you crave. Thank you so much for sharing such a yummy recipe with us.
It’s my pleasure Akansha!
For the cream cheese is it 350 g total?
Yep!
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Hello I would just like to thank you for this recipe I made this for my family and everyone loved it. Your recipe was so easy to follow. I just need a bit of practise at presentation but it was the first cheesecake I’ve made and I’m very happy with it 🙂 xx
That looks lovely Jade! I’m really glad you enjoyed this recipe ?
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Made it vegan and it’s absolutely delicious!!! Took two attempts to get the perfect texture using vegan ingredients and reduced sugar but so so so good!!!
Hi Ashleigh,
Looks amazing! I’m looking to make this vegan too to impress the family at Christmas (!) Can you share what you did?
Thank you, Verity ?
Oh that sounds amazing! It would great if you can share how you made it vegan. I’m sure so many people would be interested.
Simply delicious! Absolutely loved this. Thank you for the great recipe Tasbih!
It’s my pleasure Fatima! I’m glad you loved it.
I used half plain Philadelphia and half milka Philadelphia and it was delicious
That sounds amazing Carolyn!
Hi Tasbih,
How many Philadelphia cubes should I use for this cheesecake recipe if one cube is 8oz?
Thanks— Shaima
Hi Shaima! The recipe calls for 12 1/3oz so you’ll need a little bit over 1 1/2 bricks of Philadelphia. Enjoy ?
I apprehensively made this today, after having an epic cheesecake failure last year. I made a Lotus Biscoff Cheesecake using a different recipe, and it turned into gloop when I took it out of the tin – it still tasted awesome, but made for a very runny dessert! I was determined to try again (using your recipe!), and this was spot on. I think whipping the cream first really made a difference, and keeping everything quite chilled made it even thicker and easier to set. Thank you for creating such an awesome, tasty recipe! We still love Lotus Biscoff biscuits in England, so I can’t wait to make this again 🙂
Wooohoooo! That’s so wonderful to hear Danielle. I’ve had a similar experience like yours when I followed a recipe that didn’t require for pre-whipping the cream. Talk about Lotus soup ? I agree with you that the key to the stability of this cheesecake lies in either whipping the cream or using gelatin…but gelatin can be finicky. Thank you for your wonderful feedback!
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This recipe was simply pure perfection! The best part was the consistency – something I have always struggled with cheesecake. Thank you! Look forward to trying out other recipe on yours!
Oh that’s so nice of you to say Vinny! I’m really glad you loved this. Hope you enjoy everything else you try from the blog.
Can i substitute lotus biscof with ovomaltine crunchy cream spread
Hi Safia! I’m honestly not familiar with Ovomaltine cream spread, but if it has the same consistency as Biscoff, then it should work just fine.
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Made the cheesecake months ago and since then it has been my go to dessert and always a winner so happy with the results and it tastes amazing???
Thank you so much for always sharing great recipes can’t wait for more Lotus Biscoff recipes hahahaha❤❤
LOVE the mini cheesecake presentation? SO cute! Thank you so much for sharing your feedback.
I wanted to thank you for the great detailed recipe & FAQs. I made this for our book club meeting tonight & received rave reviews. Mine wasn’t as gorgeous as your photos, but I did serve with berries around the platter and followed your helpful instructions on cutting with a warm knife. All agreed this recipe was fabulous and I’ll definitely make it again.
That’s so wonderful to hear Ellen! I’m so happy it was so well received.
Can I make this in a glass dish?
Sure! Just make sure that it’s oven safe, so it won’t break when bake the crust, and that it’s big enough to fit all the filling. Enjoy ?
Mmmm looks delicious, Im wondering How long will this stay firm outside of a fridge?
Hi Carys! It really depends on the temperature at which its served in, but I’d say about an hour. After that, it will still be standing tall and stable, but the texture will just feel softer.
Warm first time greetings Tasbih, from the San Fernando valley area of Los Angeles. This simple and simply amazing Biscoff cheesecake recipe is my introduction to you! We had this last night, and the flavors and texture belie how easy of a dessert this was to throw together. We had 2 guests for dinner, and I decided to halve your recipe to the gram! I used my 6 inch springform pan, for the half recipe. My pan had slightly less area than half of the recipe, which meant that the cake was slightly loftier in height. It was gorgeous to look at, and we all swooned from this. I hope “meeting you” in 2020 for the first time is the beginning of a nice amount of time to explore your world of baking. I love how this world is so small that I can be experiencing a bit of Egypt! Blessings and thanks, Jeff
It’s a pleasure having you on board Jeff! Welcome to my humble space on the internet and thank you so much for taking the time to write that very kind and sweet comment. It makes my day to know that someone from the other side of the world has tried one of my recipes and loved it. So happy to know that it was such a hit for you! I hope you love everything you try from here just as much as this one.
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Such an amazing recipe! So easy to make and SO TASTY!! I stock up on the lotus cookies and spread every time in in the states JUST so I can make this recipe!!
It looks absolutely gorgeous Beth! SO happy you like this recipe so much ?
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Thank you dear sister for this lovely recipe.
I was on the lookout for a recipe with biscoff and this ticked all the boxes!
I like to get ‘bite’ in my cheesecake so folded in 6 chopped up biscuits in with the cream cheese and cream mix.
Could not have come back tasting better.
God bless!
This looks amazing! So wonderful to hear that you enjoyed this recipe. You can also use crunchy Biscoff spread to get the bite you like so much ?
Thank you so much for this recipe! It amazing and not heavy at all. Sorry forgot to take a photo! Will definitely be making it again.
Love hearing that Zarina! I’m really glad you loved it.
Hi how much should I adjust the quantities if I want to make a 7 inch cake?
Hi Amy! Half the recipe would be perfect for a 7-inch pan. Enjoy ?
Tasbih, I’ve yet to try a recipe from you that doesn’t blow my mind (and everybody else’s who tastes it)! I’m obsessed with Qahwa’s Lotus cheesecake and I never thought I’d be able to reacreate it at home until I found and tried your recipe This beyond met my expectations. It was utterly delicious and my whole family loved it. Thank you for always giving us the best of the best. Love!
Oh I love hearing that Maya! I’ve never tried Qahwa’s cheesecake, but your comment made me want to. A post-quaratine goal that will have to wait ?
Omg, this looks so good. Definitely going to give this a try.
Can you tell me what form you used and what size?
Thank you 🙂
I hope you give it a go soon Arsine! I used a 9-inch springform pan, but a 10-inch will work too.
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WOW! This tasted truly amazing and everyone loved it. I used Philadelphia and crunchy biscoff spread and it still seemed to turn out great. I even managed to make two slightly smaller cheesecakes instead of one with the filling and gave the second to my cousins- they also loved it! Thankyou so much for this recipe x
That looks so beautiful Isha! I’m really happy you loved it.
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Hello,
Is it possible to use a pyrex instead of the springform pan?
Sure!
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I made it and it turned out so good!! Thanks for the recipe, can’t wait to try more of your delicious creations 🙂
I’m happy you loved it Heidi! I hope you love everything else that you try from here ?
Can I use a 9×13 Pan?
That would work, but it will probably turn out much thinner than the one in the pics. Still delicious though ?
How much whipped cream would I fold in? Sorry if it’s written in the recipe I haven’t managed to find the amount ?
Cannot wait to try this, will be baking it for my parents 30th birthday ?
Hi Tiarne! Happy birthday to your parents ? The amount of whipping cream is 1 cup in its liquid state (before whipping). It will almost double in size after whipping; just use all of it.
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Thanks for sharing the recipe. It tasted great. I believe next time I will use the 9 or 8 inch springforminstead of 10 inch, to have a thicker layer of cheese cake.
I love your blog and I will definitely try other recipes.
Bon Appetit Amal! I’m really happy you enjoyed it ?
Hi! Can I put cake in the freezer to set quicker?
Hi Julie! Sure…I’ve done that before ?
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I made mine with half fat Philadelphia from the tub! Works perfectly well and tastes great!!
So glad it work well for you Don! Thanks for the feedback ?
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This was phenomenal. Ive received so much complements on this baby!! Already requesting a remake. New follower here thank you for sharing and looking forward to all your yummy recipes!
It looks deeeeeelish Ola! So happy you loved it so much. I hope you love everything you try for here, just as much as this one ?
If I use Nutella instead of Lotus Biscoff Spread, what sort of biscuits should I use at the bottom?
Hi WW! Oreos would be nice with Nutella, but you might want to reduce the amount of butter, as the cream filling will naturally act as a binder, so you won’t need as much butter. Enjoy ?
Thanks for the fast reply, Tasbih! I’m eager to try this delicious looking dessert. Hope your Ramadan is going well❤️
Btw, I’ve tried your unbelievable choc chip muffins, carrot cake, lemon cake, marble cake, Nutella lava cupcakes and I’ve had AMAZING results for everything.
I use to dislike baking, but ever since I’ve started with your recipes, I enjoy baking and trying new recipes (needless to say, your recipes are the only ones I use, with the exception of one).
Other family members tried out your kunafa, brownies, cinnamon rolls, Nutella doughnuts and milk bread rolls, also all with fantastic results.
Words can’t express my appreciation!
Thanks again❤️❤️❤️
I really don’t know what to say to this WW! Your words are so touching and have tickled my heart. I’m so honored to have encouraged you to get baking and really happy that you’re enjoying everything you’re trying. Thank you so much for this. Wishing you a blessed Ramadan ?
What size springform pan did you use? I have a 10 Inch
Hello Suhair! The recipe calls for a 9 or 10-inch springform pan. Yours should work perfectly. Enjoy ?
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Loved this recipe! And so did the kids! I decided to use twice the ingredients for the filling and it turned out thick and delicious ?
Oh my goodness! This look unbelievable ? I love the thick filling!
Hi Tasbih,
I am sorry for asking too much questions:)
Can i put the cheesecake on the freezer because I don’t have time to wait 5 or 6 hours?
Hiiii! Is it okay if i use 500grams of cream cheese instead? If i use 500grams of cream cheese, do i need to adjust the other ingredients as well? Andi used whipping cream instead of heavy whipping cream. Should that be okay? Thank youuu
Hi Athirah! Yes you may use 500g cream cheese instead, but you’re going to need to adjust all ingredient quantities accordingly. Whipped cream is perfect ?? Enjoy ?
Hi I loved this recipe and it came out tasting amazing! However when I removed the cheesecake from the pan to add the topping I noticed the cheesecake filling was expanding slightly. A few hours later when I took it out the fridge the cheesecake filling had expanded quite a lot that the biscoff topping had cracked. I was wondering if you know why this was? (I had followed the recipe very carefully and even let it set overnight)
Hi! Was your cream whipped to stiff peaks? Also what type of cream cheese did you use?
Could I use labneh instead of cream cheese
I’m honestly unsure Hamid, as I’ve never tried substituting labheh for cream cheese before. I think it stands a good chance of working well, though I can’t guarantee the results without trying it. If you do experiment with it, please let us know how it went. Enjoy ?
Your recipe looks lovely! I want to make this and get on the biscoff cheesecake trend that’s been happening. I’m just wondering how does this taste? I have a sweet tooth, but I’m kind of worried it’ll be way too sugary for me since I know the biscoff spread is very sweet.
Thank you Zara! Personally, I don’t think it’s too sweet at all, because all the cream cheese and whipped cream balance out the sweetness of the Biscoff. As much as I love desserts, I don’t like things that are too sweet. I think you’ll like it. I don’t like overly sweet things too ?
Hey, I was wondering roughly how many people this served? I was hoping to make it into little ramekins rather than one big pan? Thanks! 🙂
That’s a great idea Holly! It serves around 12 generous slices, but it can easily feed up to 14-16 because it’s pretty filling, so one bite goes a long way. Enjoy ?
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hello cleobuttera, i would like to thank u for this amazing simple delicious recipe ♥♥ it’s very nice.. i followed all instructions and also comments with your answer.. it’s more than enough and I’m sure i will try another recipe from you soon.. greeting dear ??
This looks so flawless Eman! Love it ? I’m really happy you enjoyed it!
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after serving
This looks so neat and pretty
Your clean cuts and perfect bites are just so satisfying to watch ?
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Thank you for your really clear instructions and tips.
This looks absolutely amazing Sophie! So very perfect. Really glad it turned out so well for you.
Hi Can I make mini cheesecakes out of this recipe in a cupcake tin?
Sure!
Hey Tasbih!
I just came across your website recently and I am loving it! Thank you for sharing all these wonderful recipes.
I have a question though. You mentioned to serve straight out of the fridge. So will this cake do well in room temperature?
Welcome aboard Nur! It stands well at room temp but feel soft on the tongue. I prefer it straight out of the fridge so it would be more firm, but it’s just as delicious when it’s softer.
Hi! I am so excited to make this next weekend but I am a little concerned about one thing. I plan on making the cheesecake part on sat night and letting it sit in the fridge overnight and then doing the topping the next day. Since it’s a soft textured cheesecake how come the melted cookie butter doesn’t dissolve the cheesecake when it is poured on? I just want to make sure that the entire cheesecake doesn’t fall apart when the topping is poured on the next day! Thank you.
Hi Farah! It’s pretty firm when it’s well chilled, so don’t worry about it collapsing. It only softens up when stays out at room temp for a long time; but even so, it’s still sturdy.
Hi Tasbih! This recipe looks wonderful! If using a 9-inch springform pan, can you let me know how high the cheesecake will be? Thanks so much in advance! Have a great day!
Hi Maryann! I’m not sure exactly how tall it turns out, because I haven’t measured it. But the one in the photos is made in a 9-inch pan, so it should turn out with the same thickness. Hope that helps ?
Amazing dessert, perfect for anytime!
Thank you! I’m happy you like it ?
This recipe makes how much cake? In weight I mean
Sorry Manju but I haven’t weighed that end product, so I’m not sure. Maybe if you add up all the weights of the ingredients together, you’ll get a pretty accurate weight of the final cheesecake.
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Very delicious!! My husband loves it. This is the second time, still have to add the toppings. Thanks! Xx
So beautiful Angie! Really happy you enjoyed it ?
Hello, i am gping to try this out today so i wanted to know the butter you used in this recipe please
Hi Rania! I used Lurpak ?
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Hi, can I know please the weight of the lotus cheesecake?
Thank you:)
Hi Lolla! I’m so sorry but I’m unsure as I’ve never weighed it before. You can probably calculate it by adding up all the ingredients’ weights.
Loved this cheesecake, so light and fluffy but have 2 vegans in the family so I made a 2nd one and adapted the recipe substituting dairy free versions of the butter, cream cheese and cream and it looked and tasted exactly the same as the original…. the family loved it!
Hi Tasbih,
I am sorry for asking too much questions:)
Can i put the cheesecake in the freezer because I don’t have time to wait for 5 or 6 hours?
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I made this earlier this week for Eid. And I was about to give up when my batter curdled badly before adding whipped cream. *cries*
But since the ingredients is so expensive here in Malaysia, I just popped the batter into the fridge for 30 minutes, took it out (still curdled as hell) and fold in the whipped cream and unexpectedly it came together.
But I think I have to tweak the mixing method a little bit to prevent curdling (maybe beat the cream cheese with sugar first then add melted spread – because I think the spread is the culprit for curdling.)
But it is a delicious recipe indeed and thank you for sharing!
I’ve made this recipe in the past with thick cool whip. I reduced the sugar because cool whip is sweet. It is not a firm as your recipe. Thanks you.
I definitely want to make this recipe! But first i have a question..
I saw many Lotus cheesecake recipes and some of them are made with gelatin. Now i’m unsure about adding gelatin or not. Is there a big difference?
And is it really important to bake the crust or can i miss out this part and just refrigate it instead?
I would be so thankful if you can answer my questions as soon as possible ???
It’s gorgeous, it’ll be delicious
I will share cakes with you that the whole family will love
Hey I came across this recipe and it looks amazing! I was wondering by how much to increase the butter if I wanted to increase the amount of biscuits (for the base)? I.e what ratio should I use? I prefer a thicker base.
Also is it ok to use whipping cream instead of double cream?
Looking forward to making this, thank you!
Recipe looks great! One question. I saw another recipe used vanilla extract. Do I want to add this? If so, how much do you recommend? Thanks!
Hi, just wondering if I am able to substitute the Biscoff for Nutella?
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Hi, I finally baked this cake and lovee how easy and clear the instruction is! Here’s a snip of the cake!! i have a question though, if I am to reduce the sugar, do I need to top up with something else just to ensure that the cake is still firm? Thank youu!
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Hii there, your friendly neighbor at Egypt! i am absolutely confident that this recipe will work with me. i usually go for baked cheese cake but i’ve always wanted to go for the no bake, even though i havent had it perfect at first try but reading your recipe that i found by luck absolutely pushed me to give it a try. I read some comments to make sure i got all my questions covered, but i’m still left with 2. Did you use the kiri creamcheese blocks? secondly, did u use icing sugar instead of the powdered? from my experience, powdered sugar always gets in my teeth and does not dissolve much when i make glaze for example, so i usually go for icing sugar. would that matter with your cheese cake recipee?? thankyouu in advance, ill make sure I share my results instantly:)
Hii there, your friendly neighbor at Egypt! i am absolutely confident that this recipe will work with me. i usually go for baked cheese cake but i’ve always wanted to go for the no bake, even though i havent had it perfect at first try but reading your recipe that i found by luck absolutely pushed me to give it a try. I read some comments to make sure i got all my questions covered, but i’m still left with 2. Did you use the kiri creamcheese blocks? secondly, did u use icing sugar instead of the powdered? from my experience, powdered sugar always gets in my teeth and does not dissolve much when i make glaze for example, so i usually go for icing sugar. would that matter with your cheese cake recipee?? thankyouu in advance, ill make sure I share my results instantly:)
i want to know how much powder suger and whipped cream to use and do i put all the kiri creamy tub or not
Hello, I read your article and your information is really amzing and very helpful for me. keep it up and Thank you very much:)
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What a great receipe!! Everyone loved it and it did not last even a day! 🙂 I used Digestive biscuits in the base 50/50 with the Biscoff biscuits and reduced the powdered sugar by half and it still came out amazing.
This is now our favourite cheesecake ever! 🙂
Hello! I tried this recipe yesterday and everyone LOVED it! But I want to ask, can I use gelatin in the mixture? I did try sending them to some of my friends but when it gets there, it’s slightly melted and mousse like texture, so I was thinking if I can just use gelatin to hold the texture better. Thanks in advance!
Hi! I want to make this for Thanksgiving here in the U.S, but I had a quick question that I’m hoping you can help with. I was thinking of halving the recipe and putting it in a 7 inch pan like I saw you suggest to others in the comments. I am a huge crust lover and was wondering if I would be able to make the original amount of crust called for in the full recipe, and half the filling? Do you think that would be too much? Is there a certain amount you can suggest to get a bit more crust? Thank you!!
Hi, can I half the receipe,or measurements would be different.
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Tried making your cheesecake today.
Hi, i actually wanted to make Lotus Biscoff cheese tarts, but could never find the right recipe. i was wondering if it would be feasible to make the same recipe, but press the cookie base into a smaller, tart mold and fill it with the biscoff cheesecake filling? Thanks in advance!
Hi I’m wondering if they can be made into mini cakes in a muffin pan? Using muffin liners?
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Thanks so much for sharing this recipe, Tasbih! I have baked this three times so far, and each time the cake has received plenty of compliments. It will be a holiday and party favorite!!
Hey! I actually want to make this for my brother’s birthday, but everyone in my family doesn’t like the dessert to be too sweet. So is it okay if I reduce the sugar amount? or can I omit it entirely?
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