Lotus Biscoff No-Bake Cheesecake

Name: Lotus Biscoff No-Bake Cheesecake
Ingredients: 120 g (¾ cup) chocolate chips, melted; 115 g (1 stick) unsalted butter, melted; 225 g (8 oz) cream cheese; 235 g (1 cup) sour cream; About 10 Biscoff biscuits, crumbled, for crumbing the outside of the cake (optional); 240 ml (1 cup) Lotus cookie butter, melted; whipped cream dollops made from 120 ml (½ cup) whipping cream whisked with 1 tbsp icing sugar; whipped cream dollops made from 120 ml (½ cup) whipping cream whisked with 1 tbsp icing sugar; whipped cream dollops made from 120 ml (½ cup) whipping cream whisked with 1 tbsp icing sugar; additional crumbs to go on top of the dollops (optional)

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

This recipe was one of my first and it is still my most-asked-about cake! It can be enjoyed for up to a week refrigerated (if it lasts).

Ingredients

For the crust

1 full pack (250 g/9 oz) Biscoff biscuits
120

Cake
Vegetarian

Method

Cheesecake crust

Crumb the biscuits in a food processor or a handy manual chopper. Then melt the chocolate and butter in a microwave separately.
Have ready a 23cm (9in) Springform cake tin. Place the crumbs in a bowl and pour over the chocolate and butter. Mix until combined and place into the ungreased tin. No need to spra