Lotus Biscoff Cheesecake is rich, creamy, and packed with warm caramelized biscuit flavor. With a buttery cookie crust, silky cheesecake filling, and a glossy Biscoff spread topping, this Lotus Biscoff Cheesecake is the ultimate show-stopping dessert for gatherings, holidays, or whenever you crave something indulgent.
Why You’ll Love This Recipe
• Ultra-creamy, bakery-style texture
• Buttery biscuit crust with cinnamon warmth
• Smooth caramel Biscoff topping
• Perfect make-ahead dessert
• Elegant yet easy to prepare
Ingredients
For the Crust
- 1 cup digestive biscuit or graham cracker crumbs (120g)
- 1 cup Biscoff biscuit crumbs (120g)
- 135g melted butter (1 stick + 1 tablespoon)
- ½ teaspoon cinnamon
For the Cheesecake
- 32 oz softened cream cheese (900g)
- 1 ½ cups white sugar (300g)
- ¾ cup whole milk, room temperature (180g)
- 4 eggs, room temperature
- 1 cup full-fat sour cream, room temperature (240g)
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour (32g)
For the Topping
- ½ cup Biscoff spread
- Biscoff biscuits (for garnish)
Instructions
- Prepare the crust: In a bowl, mix both biscuit crumbs, melted butter, and cinnamon until evenly combined. Press firmly into the bottom and slightly up the sides of a greased 9-inch springform pan. Chill while preparing the filling.
- Preheat oven to 350°F (180°C).
- Make the filling: Beat cream cheese and sugar until fluffy and smooth. Add milk and mix. Add eggs one at a time, mixing briefly after each addition.
- Mix in sour cream, vanilla extract, and sifted flour until smooth and lump-free.
- Pour the cheesecake filling over the chilled crust. Place the springform pan on a baking sheet and bake for 1 hour.
- Turn off the oven and leave the Lotus Biscoff Cheesecake inside for about 5 hours until completely cooled to prevent cracks.
- Refrigerate until fully chilled.
- Prepare topping: Microwave Biscoff spread for about 30 seconds until runny. Pour over chilled cheesecake and spread evenly. Garnish with crushed or whole Biscoff biscuits. Chill briefly until topping sets. Serve cold.
Tips & Tricks
• Ensure all dairy ingredients are at room temperature for a smooth batter.
• Do not overmix after adding eggs to avoid cracking.
• Use a water bath for extra crack prevention.
• Chill overnight for best flavor and clean slices.
• Wipe knife with warm cloth between slices for neat presentation.
Details
Prep Time: 30 minutes
Bake Time: 1 hour
Cooling Time: 5 hours
Chill Time: 4+ hours
Total Time: About 10 hours
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: European-inspired
Difficulty: Intermediate
Dietary Notes: Vegetarian, Halal-friendly
Notes
• You can substitute graham crackers fully if digestive biscuits are unavailable.
• Add crushed Biscoff into the batter for extra texture.
• Store in fridge at all times for best consistency.
Nutrition (Approximate per slice)
Calories: 520
Protein: 8g
Carbohydrates: 48g
Fat: 34g
FAQ
Can I freeze Lotus Biscoff Cheesecake?
Yes, freeze without topping for up to 2 months. Add topping after thawing.
Why leave it in the oven to cool?
Gradual cooling prevents cracks in the cheesecake.
Can I make it without flour?
Yes, but flour helps stabilize the structure slightly.
How long should it chill?
At least 4 hours, preferably overnight.
Can I make this no-bake?
This version is baked, but a no-bake version would require gelatin or whipped cream stabilization.
Storage
Refrigerator: Store covered up to 5 days.
Freezer: Freeze slices up to 2 months.
Serve: Best served cold straight from the fridge.
Similar Recipes
Lotus Biscoff Cheesecake – Creamy Caramel Dream
Ingredients
For the Crust
- 1 cup digestive biscuit or graham cracker crumbs 120g
- 1 cup Biscoff biscuit crumbs 120g
- 135 g melted butter 1 stick + 1 tablespoon
- ½ teaspoon cinnamon
For the Cheesecake
- 32 oz softened cream cheese 900g
- 1 ½ cups white sugar 300g
- ¾ cup whole milk room temperature (180g)
- 4 eggs room temperature
- 1 cup full-fat sour cream room temperature (240g)
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour 32g
For the Topping
- ½ cup Biscoff spread
- Biscoff biscuits for garnish
Instructions
Prepare the crust: In a bowl, mix both biscuit crumbs, melted butter, and cinnamon until evenly combined. Press firmly into the bottom and slightly up the sides of a greased 9-inch springform pan. Chill while preparing the filling.
Preheat oven to 350°F (180°C).
Make the filling: Beat cream cheese and sugar until fluffy and smooth. Add milk and mix. Add eggs one at a time, mixing briefly after each addition.
- Mix in sour cream, vanilla extract, and sifted flour until smooth and lump-free.
- Pour the cheesecake filling over the chilled crust. Place the springform pan on a baking sheet and bake for 1 hour.
- Turn off the oven and leave the Lotus Biscoff Cheesecake inside for about 5 hours until completely cooled to prevent cracks.
- Refrigerate until fully chilled.
- Prepare topping: Microwave Biscoff spread for about 30 seconds until runny. Pour over chilled cheesecake and spread evenly. Garnish with crushed or whole Biscoff biscuits. Chill briefly until topping sets. Serve cold.
Notes
Conclusion
Lotus Biscoff Cheesecake combines creamy, smooth cheesecake with a buttery biscuit crust and luscious caramel topping. Whether for special occasions or weekend indulgence, this Lotus Biscoff Cheesecake delivers rich flavor and stunning presentation every time.